A crispness is sneaking into the morning air and the leaves are ever-so-slightly turning yellow. Children across this great land of ours are sending up a wail and gnashing their teeth—summer is almost over and school will be starting soon. Back-to-school time marks a return to routines for the whole household, from the morning, get up/get dressed/eat breakfast/get out the
I recently made a simple change to my workday eating routine that has helped me achieve my weight goals—and improved my life. Before, I had been congratulating myself on how disciplined I was about my food during the workweek: I always ate a reasonable breakfast; I always brought a small salad to work with me for lunch; and I always
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS 2 cups cucumber, halved lengthwise and thinly sliced 2 cups peaches (or stone fruit of choice: nectarines, plums, pluots, apricots, apriums, etc.), ½-inch thick slices ¼ cup onion, sliced into very thin slivers (a mandoline slicer is recommended) 1–2 tablespoons rosemary, minced (optional) 3 cups salad greens of choice 2 tablespoons olive
Recipe Courtesy of Capay Valley Farm Shop INGREDIENTS 3 tablespoons extra virgin olive oil 1/4 pound pancetta or bacon (optional) 1 small yellow or white onion, finely chopped 4 cloves garlic, minced 2 tablespoons fresh sage, minced OR 1 teaspoon dried sage 1 cup farro or barley 1/2 lb. cabbage, cored and coarsely chopped 2 carrots, peeled and coarsely chopped
Recipe by The FruitGuys BASIC INGREDIENTS One bunch kale (stems removed), washed thoroughly and spun or patted dry Two tablespoons–1/4 cup extra virgin olive oil Juice of 1/2 lemon (or sub one tablespoon balsamic or red wine vinegar) Two teaspoons honey or agave (optional if a sweet dressing is preferred) Salt and pepper to taste OPTIONAL EXTRAS One avocado, diced
Courtesy of Capay Valley Farm Shop INGREDIENTS 1 small head green cabbage or other cabbage 4 large carrots, shredded 1 cup chopped fresh parsley leaves ¾ cup mayonnaise, low-fat is fine, as is swapping half with yogurt ¼ cup Dijon mustard 2 tablespoons vinegar 1 tablespoon celery seed (optional) ½ teaspoon salt ½ teaspoon freshly ground black pepper PREPARATION Prepare
Breakfast is touted as being the most important meal of the day, but lunch—be it a homemade sandwich or a restaurant meal—gives us the energy for the afternoon’s work as well as an often-needed break from the computer, sales floor, or meetings. Lunch is also a great opportunity to improve your diet, increase nutrition, and maintain a healthy weight. The
By Pia Hinckle My Calabrian friend Pino made this dish during a visit to California in 1999. This is a traditional southern Italian pasta made with fresh tomatoes, olives, capers, and basil. Now I make it every summer during the height of tomatoes season. INGREDIENTS 1 pound spaghetti or linguine Ten medium ripe fresh tomatoes (any kind) 1/2 jar Kalamata
Recipe by Julie Collins INGREDIENTS 3 garlic cloves (minced) 2 tablespoons fresh ginger (minced) 4–5 kale leaves, coarsely chopped 2 rainbow carrots, chopped Shiitake mushrooms, coarsely chopped (approximately 1 cup) 1 chopped onion 2 tablespoons vegetable oil Pinch of salt 2 tablespoons sherry or white wine 2 tablespoons soy sauce PREPARATION Heat skillet over high heat. Coat the bottom with
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