Fit Fare

If you’re trying to eat a more healthy diet, the Farmers’ Market is your best friend with its abundance of locally grown fresh fruits and vegetables. But if you’re like me, it can be a bit overwhelming. Here in the Midwest, we’re in the middle of summer, so there’s plenty from which to […]

By now there’s very little to add to the discussion on the benefits of black beans. High in fiber and antioxidants, they help lower cholesterol and LDL levels, they scavenge free radicals and help reduce the risk of cancer. (See my review of Black Bean and Walnut Salad from the 12 Best Foods […]

Note: This is the fourth in a series of twelve reviewing the 12 Best Foods Cookbook.

While it can be a challenge to convince someone that most healthy foods can taste good, it’s no stretch to get anyone to believe the good news about chocolate. Dark chocolate has the highest antioxidant content of any […]

A month or so ago, Clotilde Dusoulier of Chocolate and Zucchini wrote about the absorption method of cooking pasta. Instead of heating up a pot of water and throwing in the pasta and boiling it, you gently simmer it in a skillet.
During the hot days of summer, it’s the perfect way to cook pasta […]

When I was growing up in Texas, salsa was already known to us gringos, but mainly as a Mexican condiment. It was served in a bowl with tortilla chips and was ubiquitous at every single Mexican restaurant I ever frequented. It was spicy, thin, usually vinegary, and I didn’t have much use for […]

The crucifer broccoli, like blueberries, has an abundance of antioxidants that make it one of the healthiest vegetables you can eat. It’s high in vitamins A, C, K, beta-carotene, and folate and also provides plenty of potassium and phosphorous. It also contains the phytonutrients sulforaphane, indoles, quercetin, luetin, and zeaxanthin.
According to the World’s […]

Note: This post is the second in a series of twelve reviewing the 12 Best Foods Cookbook.

According to Dana Jacobi (12 Best Foods Cookbook), blueberries are the best fruit because they contain the most antioxidants, significantly less pesticides are used in their cultivation, and they are the least perishable of all berries. They are […]

I discovered this recipe in the book Lean Bean Cuisine, where the author says he got it from his Syrian grandmother. In researching further, I discovered that it is an ancient dish that has roots in Lebanon, Israel, Syria, and other countries of the region. Legend even says that this is the dish […]

Note: This article is adapted from a post on the author’s blog.
Every time winter finally passes and the weather starts to change, I get the urge to make Marinated Pasta with Vegetables. I found the recipe years ago in a vegetarian cookbook and I was intrigued because it didn’t have mayonnaise or cubed American […]

Black beans are the workhorse of the legume family. They are high in antioxidants and fiber, they help lower cholesterol and LDL levels, they scavenge free radicals, and there is evidence that they help reduce the risk of some cancers.
Black beans harmonize with Hispanic, Asian, Caribbean, and Mediterranean flavors.
Use them in salads and soups, […]