Fall is the time of year when we crave healthy, satisfying dinners. Root veggies are abundant at this time of year and can be prepared in lots of different ways. A great way to eat root veggies is to roast them and use them as an accompaniment to a roast beef or chicken dish. You can omit certain veggies if you don’t like them and add more of the ones that you do like.
This one is really simple (so simple the kids can do it) and potentially super healthy. In a bowl or glass, layer or mix healthy yogurt, granola and fruit. There are organic varieties of all three available. This is a great recipe for breakfast or a snack for kids and adults alike.
Yields 4 servings.
Ingredients:
2 cups fettuccine noodles
¼ cup olive oil
2 tablespoons fresh chopped garlic
½ cup sliced onions
½ cup chopped green bell peppers
½ cup chopped red bell peppers
1 ½ cups sliced button mushrooms
1 ½ cups quarter chopped artichoke hearts (canned)
¼ cup white wine
2 cups raw spinach
1 ½ cups Stock Up Vegetable Stock
salt and pepper to taste
2 fresh chopped tomatoes
1 tablespoon fresh basil
With meals this good, we certainly won’t say a word. One of the golden rules of pregnancy is to stock your freezer for those first few months. If you’re not the chef-type, or are simply too busy (or ill), you can still check this one off your list. Dinnerworks and Fresh Dish allow you to assemble meals in advance – either in person or have them delivered to your door.
Have you ever been in a grocery store and realized you are completely and utterly in a food rut? Or perhaps you realize this in the fast food lineup! Spring is a great time to start some new habits for health. Even if you can pick a couple of the ones below, it could make a huge difference in your energy levels, sleep quality and outlook.
This is a perfect light dessert for a hot summer day or night! Grilled peaches are filled with nutrition and flavour, and go very well with vanilla ice cream or homemade granola.
Serves 2 people
You need:
2 whole peaches
8 tbsp balsamic vinegar
4 tbsp brown sugar
2 tbsp lemon juice
1 pinch of pepper
If you have a grill
- Clean your peaches. Cut them in half, around the pit and twist so that it becomes two halves. Now remove the pit (If you are having difficulty removing the pit, try twisting in with your fingers or using a spoon to pry it out).
- Rub a little lemon juice over the peach halves so that they don’t dry out or brown.
- Preheat your grill to medium heat.
- While grill is heating up, put balsamic vinegar, brown sugar, the rest of your lemon juice and pepper into a small pot. Bring to a boil and stir until the brown sugar has dissolved.
- Take your peaches and your balsamic glaze out to the grill.
- Place peaches on grill, the cut half facing down for about 2 minutes, just to mark them.
- Now turn the peaches over, pour glaze over them and into the “pit hole” and grill for 5-6 more minutes, until mostly soft. Serve!
PS. This recipe is great with frozen yogurt or a nice vanilla ice cream!
If you don’t have a grill:
- Preheat oven to 400.
- Clean your peaches. Cut them in half, around the pit and twist so that it becomes two halves. Now remove the pit (If you are having difficulty removing the pit, try twisting in with your fingers or using a spoon to pry it out).
- Take a small frying pan and preheat to medium. Place the peaches, cut side down on the pan (no oil necessary) and let them sizzle there for about 2 minutes, so that the bottom browns just a little. Now put the peaches on a tray lined with foil with the cut side up.
- Put balsamic vinegar, brown sugar, lemon juice and pepper into the same pan. Bring to a boil and stir until the brown sugar has dissolved.
- Pour the balsamic glaze over the peaches and into the “pit hole” and put in oven for 7-8 minutes, until they are somewhat soft. (Your glaze may burn a little, in the pan, but it should not burn on the peaches).
- Take the peaches out and serve for a lovely dessert.