Yummy yummy in my tummy! Peach cobbler is a dessert that has been enjoyed in America for generations, and we've got a healthy alternative recipe that you might want to try this season. If you and your family are not vegans, don't let the term deter you from trying it. It has the sweet and refreshing taste of a traditional peach cobbler without using sugar, butter, or dairy!
I scream, you scream, we all scream for lycopene! It's important to load up on this powerful antioxidant found in tomatoes that fights cancer and heart disease. Also high in folate, vitamin C, and potassium, tomatoes are sweet and juicy; they taste like Summer. Here's a summery dip featuring cherry tomatoes with tofu to add protein and a creamy texture. The corn kernels add fiber and sweetness.Keep reading to learn how to make this creamy dip.
The fourth challenge of our Get Fit For 2011 giveaway is to share a healthy recipe. And to inspire you we hooked up with Ann Gentry, founder of the organic vegan LA-based eatery Real Food Daily. She's sharing her recipe for buckwheat salad with a tasty oil-free sesame dressing. Take a cooking lesson and watch the video!
Click here to see the recipes in print.
Aside from vegan tomato basil, this hearty vegetable soup is one of my all-time faves. Spring, Winter, Summer — I'll take it any time of the year. I've had several variations of this dining out, but never found the perfect broth to veggie ratio. So, in my attempts to create this soup I've so deliciously imagined up, I decided to stray from recipes, add my favorite veggies, and make it my own.
See the recipe when you read more
I used to think breakfast wasn't breakfast unless there were eggs on my plate. Not anymore. A few years ago, I had a game changing tofu scramble. And even though a tofu scramble doesn't taste exactly like farm fresh eggs, it has a creamy consistency that scramble egg lovers will enjoy.
If you're looking to change things up for breakfast, and save on fat and calories, try making this garden tofu scramble. Like a savory frittata, it'll taste just as good for lunch or dinner.
To see the recipe and nutrition stats, read more
For me, September doesn't only mean back-to-school time; it's also back-to-cooking time. For dinner inspiration I am loving Martha Rose Shulman's new cookbook, The Very Best of Recipes For Health. Don't let the word "health" in the title fool you; her recipes are big on flavor and easy to make.Since I'm eating meat-free for the FitSugar Give It Up Challenge, I have been looking to beans for protein. Nothing beats chickpeas as a filling dinner; remember, garbanzo beans are a dieter's friend. Add some spicy harissa and you have a memorable dish.
What is not to love about a stir fry? This recipe calls for tofu, which makes cooking this meal easy since you can just add it at the end. To make this meal work for the whole family (read picky five-year-old), I pull out broccoli, tofu and noodles to serve my girls before adding the spicy sauce. It worked out well; everyone was fed and happy.
To see the recipe, just read more
Winter is the time for soup! And hearty ones like this White Bean Escarole Soup. Not only is soup a great way to start a meal if you are dieting, since the liquid can be filling, but this soup can become a meal unto itself because bean are a great source of protein. Let me just remind you that beans are a great source of fiber, so if you are trying to eat healthy you should check out this recipe. This soup is really versatile and by swapping out chicken broth for veggie stock or water, this recipe works for vegans as well.
If you don't have time to cook your own bean (and who really does these days), make sure to buy low sodium beans.
To see the recipe just read more