Posted in Healthy (& Tasty!) Eating

Rice Noodles with Butternut Squash & Five-Spice Shrimp

Rice Noodles with Butternut Squash & Five-Spice Shrimp Recipe
Noodle dishes like this one are often served as part of a Chinese New Year’s celebration to symbolize a long, healthy life. In this easy recipe, butternut squash adds another layer of meaning with a golden color evocative of a prosperous year to come.

Posted in Healthy (& Tasty!) Eating

Hoppin’ John with Orange Bell Peppers

Hoppin' John with Orange Bell Peppers Recipe
Loads of ham hocks, cured pork belly or even smoked turkey wings are usually key ingredients in this Southern dish. In this healthy Hoppin' John recipe, smoked paprika and cayenne pepper bring on the flavor. Ounce-for-ounce, these two spices contain roughly 2 1/2 times the beta carotene of boiled sweet potatoes. Serve as a main-dish stew or serve a smaller portion as a side along with some brown rice.

Posted in Healthy (& Tasty!) Eating

Golden Beet Salad with Apricot Vinaigrette

Golden Beet Salad with Apricot Vinaigrette Recipe
You might think of dried apricots as a colorful, tasty snack, but in this healthy beet salad recipe they're pureed into the dressing, adding both sweetness and a silky texture. The fruitiness and spices are well-balanced in this dish, but if you like, add another dimension with a sprinkle of chopped fresh herbs, such as tarragon or mint.

Posted in Healthy (& Tasty!) Eating

Chicken Katsu with Creamy Slaw

Chicken Katsu with Creamy Slaw Recipe
This crispy Japanese chicken recipe comes complete with a creamy warm slaw on the side. Serve with steamed brown rice or buckwheat soba noodles to round out the meal. We like to use chicken cutlets made with dark-meat chicken thighs—they have more than twice the immune-boosting zinc of white-meat chicken breasts.

Posted in Healthy (& Tasty!) Eating

Chicken Katsu with Creamy Slaw

Chicken Katsu with Creamy Slaw Recipe
This crispy Japanese chicken recipe comes complete with a creamy warm slaw on the side. Serve with steamed brown rice or buckwheat soba noodles to round out the meal. We like to use chicken cutlets made with dark-meat chicken thighs—they have more than twice the immune-boosting zinc of white-meat chicken breasts.