Did you guys have a great Memorial Day weekend? I did. And by “I did,” I mean, I ate everything in sight. Just kidding, but it certainly feels like it. Nothing like a barbecue to remind you that it’s almost bikini season and you’re not nearly ready to flash those abs.

Speaking of bikini season, let’s talk about one of my favorite summer snacks: chips and salsa. Mmmm. I don’t know if it’s the crispy chips or the spicy salsa but there’s nothing quite like it, am I right? Especially on a summer day.

For this week’s recipe, I decided to switch salsa up a bit and add a fruity twist… and make it into a dessert, because I need healthier desserts in my life.

It took a long time for me to appreciate mangos – I used to really dislike their texture, even though I always loved the flavor. I got over it eventually, and now I love them. And it turns out, they love me, too! Mangos are a great source of fiber, as well as vitamins B6, A, D, and C. Summer for me is all about fruit, so this recipe is just perfect for a relaxing day reading books and lying in the sun. And the best part? It’s sweet and indulgent, but won’t have you feelin’ bloated in that bikini. Winning! Read More »

Mmmm summer picnics. Is there anything more delightful than packing up your favorite foods and driving to the lake and having a picnic? I don’t think so. That’s what summer is about, my friends. (Well, that and these 25 other things.)

On the downside, a lot of picnic foods are pretty heavy, especially if any kind of barbecue action is involved. Hamburgers? Wow. Hot dogs? Yikes. Potato salad? Uh-huh. It’s nice to indulge… but it would be nice to indulge without having to eat just fruit for the rest of the week, right? Right.

For this week, I decided to write about potato salad, mainly because it is one of my favorite summer foods and because it is generally the most unhealthy of picnic and barbecue foods. And I’m throwing you guys a curveball.

Normal, white potatoes are actually very high in nutrients. It’s not true that all the nutrients are in the skin. The difficulty with potatoes is that if you boil them with exposed flesh, a lot of the nutrients are pulled out into the water. If you boil them whole with the skins on, it takes forever, but the nutrients would be retained. Personally, I’m a big fan of small, yellow potatoes, and so I decided to use those for this recipe. Potatoes cooked with the skin on and consumed with the skin contain 45% of the daily value for vitamin C, as well as lots of potassium (as much as a banana), thiamin, riboflavin, folate, magnesium, and iron. Potatoes contain no fat, so on their own, they are reasonably healthy.

Here’s the curveball: I decided to include sweet potatoes (or yams) as well. Why? Sweet potatoes are one of the best sources for vitamins A and C, as well as dietary fiber, potassium, and iron, all while being around 95 calories for one potato. Sweet potatoes are one of the perfect vegetables. Not only that, they’re freaking delicious. Read More »

Is there anything that can compare to a fresh peach on a summer afternoon? (Well, besides some delicious blueberries, of course.) The time span of the vernal fruit’s ripeness is quite narrow (compared to more resilient bananas or apples), but right now is peak season for the treat. And it’s more than just a delicious, furry fruit. The peach is a natural, supremely juicy source of fiber, vitamins A and C, potassium, and niacin, a B vitamin that aids digestion, amps HDL (“good”) cholesterol, and helps radiant skin shine through. So that “peachy glow” isn’t just a figure of speech!

How do you pick a perfect peach? Select ones that are extremely firm, dense for their size, and unblemished. And enjoy:

Easy Meals

1. The quintessential: serve room-temperature peach slices with a bowl of fresh cream.
2. Add 1 cup orange juice, peach slices (small), 1/2 cup raspberries, ice cubes, and 1/2 cup vanilla almond milk to a blender and swirl till smooth for a light, refreshing summer drink.
3. Use a slice–instead of a lime or lemon–as garnish for a martini, or drop one in your vodka tonic for a twist. Read More »

As we approach the end of July, the muggiest days of summer are upon us, which for many means it’s simply too hot to cook.  But before you reach for your pint of Ben and Jerry’s for a meal replacement (dairy has protein, right?), Intro to Cooking is here to remind you that there ARE oven-free recipes for a balanced meal. This week, I’ve got three favorites to tempt your taste buds (and keep those stove tops stone cold).

The Chocolate Cherry Bomb Shake

Created by Kristen of Kristen’s Raw, this vegan delight is PACKED with 35 grams of protein! Sayonara, steak; this shake takes the cake!

Ingredients

1 cup water
1 banana, chopped
1 cup frozen cherries
1/4 cup hemp protein powder
2 tablespoons hemp seeds
2 tablespoons raw chocolate powder
splash vanilla extract

Instructions
Simply add all ingredients to a blender and blend till smooth! Read More »

Chipotle has become one of those super hip ingredients you find in everything it seems, right up there with pomegranate, and for very good reason: it’s frickin delicious. Smoky and hot, it adds a killer flavor to anything it touches, and this spread is no exception. It’s magical.

I’ve made it for many a backyard/patio/rooftop bbq, and it is always a huuuuge hit. Throw it on a burger, use it as a French fry dippin’ sauce, anywhere you want a really excellent dollop of flavor. It’s so easy you can whip it up in no time, and keep a jar on hand in your fridge for that impromptu summertime grill-fest (like the 4th of July??)

Chipotle Mayonnise

1 16 oz. jar Mayonnaise (makes a lot, but I like to use the whole thing so I can just pour the whole recipe back into the jar for storage, and have it on hand at all times.)
2 chipotles in adobo sauce, plus 2 tsp adobo sauce
1 large clove garlic
Juice of half a lime
Salt to taste (start with about ½ tsp) Read More »

So a guy friend is hosting a barbecue this weekend on the terrace of his apartment building. In Manhattan. It’s not quite the same for me as a traditional backyard gathering, but these are the things we sacrifice to live in the city.

At least there will still be some classics in the way of burgers, hot dogs, and chicken. But the rule of being a dinner party or barbecue guest is you can’t show up empty handed. While ordinarily I prefer to contribute something of the beverage variety, or pre-washed-and-cut fruit from the nearest grocery store, I’ve decided it’s time to man up and cook something. I don’t want to be shown up by a bunch of boys, even though without question they can cook better than me.

Barbecue essentials that the boys will be providing consist of meat. I don’t cook meat, so I’m opting to make cole slaw.

You need:

1 small bag pre-chopped cabbage/cole slaw mix

Sprinkling of celery seed for garnish/flavor

Red grapes (as many/few as you like) Read More »