Nothing like an edible vessel! While we love bread bowls and taco boats, we prefer our vessels to be packed with nutrients. Bell peppers are a good source of vitamins A, C and B6, among other healthy things. We suggest a 20-minute cook time because we like our peppers a bit crunchy but if you…
Cheesecake—sweet, creamy, delicious and fattening. Our solution? Miniature lower-fat versions. While these aren’t healthy, they’re certainly healthier. And they’re still decadent. You’ll need cupcake liners but if you don’t have any you can make your own from parchment paper like we did here. Yield: 12 Prep Time: 10 minutes Cook Time: 20 minutes Ingredients 1 1/4 C crushed…
When your bananas are starting to brown and you have a chocolate craving, there’s a semi-healthy solution to it. Banana Chocolate Muffins! These are so good that you’ll probably even end up setting aside bananas regularly just so you can make ’em. But remember: the riper the banana, the sweeter it tastes (since the starch converts to…
Oh how we love this time of year when muggy days are replaced with those that are pleasantly crisp. When the leaves begin to change from dull greens to vibrant reds and oranges. And when we can finally start cooking and baking with fall ingredients again. Pumpkin, butternut squash, cranberries, cinnamon, nutmeg, cloves and brown sugar are…
Beans and rice—delicious, but not the healthiest thing. So when we’re in the mood for it we opt for cauliflower rice. Though at times messy, it’s not hard to make on your own. But you can always pay a little extra and purchase the already-chopped kind. Yield: 2-4 servings Prep Time: 15 minutes Cook Time: 10 minutes Ingredients…
The key to creamy guacamole is a perfect avocado. If it’s not ripe enough, you won’t be able to mash it up properly, and if it’s overly ripe, you’ll see brown spots—then no one will want to eat it. How To Judge An Avocado Avocados ripen post-harvest. Though Hass avocados turn from greenish to dark purple as…
Between getting lost in the labyrinth, fighting seagulls in St. Mark’s Square, hearing “Ciao, Venezia” from a crooning gondolier, stopping for an Aperol spritz and marveling at the architecture, a trip to Venice, Italy, is always a good time. If you find yourself sick of buying Venetian masks (don’t be fooled into buying the cheap made-from-China version!), suddenly…
What do you do when you have Tzatziki in the fridge from yesterday’s vegetarian gyros (gryo recipe coming eventually)? Make a Pita Point Salad. This is basically the same ingredients as our Salad Bowl with a few substitutions. And the beauty is that you can make it using any veggies you’d like. Feel free to use our photo…
Back in October of 2014 I took a group trip with a bunch of fellow New Yorkers — who were then strangers — to Guatemala. The trip consisted of jaunts to Atitlan Lake, Flores (with a visit to Tikal National Park and the ancient Mayan city Yaxha), Antigua and Ixpanpajul. We also hiked to to the…
Like all recipes, this can be modified a number of ways to please your palate (or clean out your fridge). The basics are protein, bok choy, additional veggies and grain. Yield: 2-4 servings (this is plated as 1 of 2 servings but definitely a large portion) Prep Time: 25 minutes Cook Time: 45 minutes Ingredients 1/2 C black…
