Healthy happy you.
Sometimes a girl craves potato chips - it happens. When those moments come, who wants a boring greasy potato chip when you could have Terra Vegetable Chips? Not only do they make delicious chips out of potatoes, but they also use exotic root vegetables like taro, ruby taro, sweet potato, batata, parsnip, and yuca. These chips are all natural, made with root vegetable, canola and safflower oil, Read more
A close relative of the carrot, who gets way less love, is the parsnip. Since ancient times, these vegetables have been cooked up and enjoyed, but for some reason in the US, most of us choose to pass the parsnip by without a second glance. Once cooked, the flavor of a parsnip is surprisingly sweet and buttery. It's starchy nature makes it a lighter stand-in for the potato, or a welcome Read more
Want a healthy, gluten-free pairing to go with your roasted meats and poultry this holiday? Sevimel has a suggestion: roasted parsnips. A healthy alternative to potatoes, these sweet parsnips pair perfectly with roasted meats and poultry! For the recipe, check out her blog — then share your favorite root vegetable recipes with us in our Savory Sights community group. Read more
Expand your horizons with this recipe that pairs a classic steak with root vegetables. Carrots, parsnips, and beets are cut like french fries, but cook up quicker than the average potato. Chopped tarragon adds freshness. For an alternate presentation, slice the vegetables into thin coins before sautéing. Serve with a glass of wine, sit back and enjoy the weekend! Look at the recipe: read Read more
Don't have time or the willpower to diet all week long? Two days might just do the trick, according to British researchers. The dietitians found that women who cut carbs for two days and ate normally, yet sensibly, the rest of the week lost more weight than women sticking to a Mediterranean-style diet of 1,500 calories a day. After four weeks, the women who gave up carbs twice a week lost an Read more
Potatoes are a starch available year-round, but with rutabagas, turnips, parsnips, and yams taking root, there's no better time than now to enjoy the good old spud as well. How should you use them? Well, if you had more than enough mashed potatoes over Thanksgiving, try eating potatoes a different way. Here are a bunch of our favorite ideas. Read more
Has this year's unrelenting Winter weather got you down? If so, take a page from Fresh Tart's book and make yourself this snowstorm-softening soup. When it snows, I make soup. And complain. And take ridiculously long baths. And pretend like I'm still on vacation. John and I were in Costa Rica last week and it was...heavenly. Too heavenly. I have been in a massive funk ever since we Read more
The best way to enjoy tomatoes in the middle of Winter is to use a canned product like those by Muir Glen. Recently, OnSugar blog FreshTart attended a Muir Glen tomato demo; here she shares the experience. It's no secret that Corner Table Restaurant is one of my favorite spots in town — I wouldn't have chosen to spend my birthday dinner there several weeks ago if it weren't. So when I Read more
When you first step into the kitchen and prepare a dish you love for the first time, things can be a little overwhelming; often the last thing you want to do is translate what a technique actually means as you're knee deep in the kitchen. I get it: there are some French cooking methods and terms that scared me so much when I started cooking that I let go of the dream of creating a certain recipe Read more
My son is six months old and he's already part of Jamie Oliver's Food Revolution! I've been through a bunch of different organic baby foods (both homemade and store bought) with my two older kids, but juggling three leaves a limited time for a mom to concoct her own edible creations. While the goal is to make foods from scratch for my lil one, I decided to try Ella's Kitchen's — squeezable Read more
