A gal can't live on green salads alone. That's why, inspired by Emma's idea to eat a salad inside a pita pocket, I decided to wrap a salad inside a rice paper roll, creating a fresh, crunchy summer roll that is a cinch to throw together. Roasted shrimp, chunks of avocado and crisp romaine are wrapped up and dipped in a creamy miso-tahini dressing for a cool, satisfying summer lunch or dinner.
Reaching for whole wheat flour or whole wheat pastry flour is an easy way to work whole grain nutrition into a simple pie dough. In doing so, you'll not only have a healthier pie shell, but you'll have one that boasts the flavor of whole wheat flour (as all-purpose white flour doesn't have as much flavor on its own). Should the day come though when you're looking to branch out beyond a whole wheat pie crust, there are a number of delicious, flaky whole grain pie dough recipes to select and celebrate. Here are my favorites.
You could make these no-bake peach tarts because you can't bear to turn on the oven on a hot summer day. You could make them because you're gluten-free or raw or vegan or paleo or whathaveyou. Or, you could make them because the combination of ripe peaches, ginger, and coconut is simply irresistible.
As a parent, I know that hubris is a surefire path to destruction. Brag about your first baby sleeping through the night at six weeks? Your second won't sleep a full eight hours at six years. Extoll your own discipline techniques and your kid will turn over a Quickee Mart before he finishes middle school. I know better. But I recently asked my oldest son, 15, why he and his brothers seemed to like healthy food. "Because you make it taste good, Mom." Music to my ears, but not necessarily money in the bank.
I don't know about you, but any time I'm at the beach I become absolutely enchanted by seaweed and all its wondrous textures and colors. I start wondering how it grows and, most of all, wishing I knew which ones were edible! Ole G. Mouritsen's Seaweeds is my new companion this summer, a perfect guide for those of us who love cooking, nature, and science.
With three barbecue potlucks to attend this weekend, I've been thinking about dishes that can serve a crowd, are easy to transport, and aren't too complicated to cook in this scorching weather (anything to avoid turning on the stove or oven!). My solution? A simple yet refreshing summer watermelon dusted with chile, salt, and lime.
I love to enjoy an icy cocktail on the beach, more than one, even. But overdoing it is a surefire way to ruin a lovely vacation. When I pour a cocktail, I make it last all day, and Housewife Sangria is a great way to trick myself into thinking I'm indulging.
Q: My father, after years of unhealthy eating, has agreed to let me dictate the menu for our upcoming family vacation. His only caveats are no black beans, hummus, or guacamole, and he wants meat in some form. He's essentially a meat and potatoes guy, and vegetables are only tolerable in salads. He's willing to try new things, but often doesn't like them.
I thought a lot of things before I had children. With three boys, ages 15, 12 and 6, I know better now. (And with a teenager, I have a feeling my toughest lessons are still to come!) One of the things I heard was, "How on earth can a toddler's mother be overweight? Chasing her kid should keep her skinny!" To be fair, I never said it, because it's mean as all git-out, but it made a little bit of sense. Until I had toddlers.