How to Cook with Flaxseed
Flaxseed is one of my very favorite foods, and ironically enough, one of my husband’s least favorite foods. I think he’s afraid of its nutritional superpowers. But for me, it’s one of the few foods I...
View ArticleHow to Cook with Chia Seeds
Chia seeds might not like much when you pick them up, but inside the walls of these tiny little black seeds lies a near infinite amount of nutrients. After discovering chia seeds myself last year, I...
View ArticleHow to Cook with Chocolate
Chocolate is one of my very favorite foods. Chocolate ice cream, truffles, dark chocolate bars – I love it in all forms. And contrary to what some might think, chocolate is actually very healthy – that...
View ArticleHow to Cook with Bok Choy
Before the name makes you run in fear, hear us out. Bok choy is a nutritious little cruciferous vegetable that deserves a second look, and an addition to your favorite meals. It takes on the flavors of...
View ArticleHow to Cook with Real Food: Joining the Real Food Revolution
As part of our weekly cooking series, we’re doing a special feature today on how to cook with real food, in celebration of Jamie Oliver’s Food Revolution Day. The idea is simple: Put away the fake...
View ArticleHow to Cook with Strawberries
Strawberries have always been one of my favorite fruits, not just for their fun shape and bright color, but also because they’re incredibly healthy and low in calories. In my house we probably go...
View ArticleHow to Cook with Almonds
When I was little, I used to sit by my dad while watching TV and he’d always be crunching away on handfuls of raw almonds. I’d asked for one or two every once in a while out of curiosity, and remember...
View ArticleHow to Cook with Coconut
I used to be terrified of coconut. True story. As a child, if I was handed an Almond Joy at Halloween, I’d chuck it out immediately like it was diseased. If a cake was covered in the snow-like flakes,...
View ArticleHow to Cook with Coffee
Every time summer rolls around, I start craving coffee. And not just any kind of coffee: iced coffee, coffee ice cream, coffee shakes; anything that’s cold, sweet and caffeine-jolted does the trick....
View ArticleHow to Cook with Black Beans
Black beans might be a pantry staple in your kitchen, but how often do you use them creatively? Aren’t they usually just a meager side dish or recipe afterthought? Well leave that mentality behind as...
View ArticleHow to Cook with Lemongrass
Lemongrass is one of those elusive ingredients that I’ve never cooked with myself but have always wanted to. And the best way to get started is to learn where it comes from, how healthy it is, and what...
View ArticleHow to Cook with Blueberries
July is national blueberry month – have you been eating them like crazy this summer like I have? They’re such a popular fruit not only in my own home, but also in millions of other American homes as...
View ArticleHow to Cook with Bison
In addition to July being National Blueberry Month, it’s also National Bison Month! Who knew? While blueberries may be a much more common food than bison, the two can be used in equally adventurous...
View ArticleHow to Cook with Watermelon
Watermelon is one of my all-time favorite fruits. Its sweet flavor and light texture is refreshing every time I bite into it. While I’ve always known that watermelon is a fairly healthy food,...
View ArticleHow to Cook with Cauliflower
Is it just me or was cauliflower the one vegetable I wouldn’t touch as a child? Well, to be fair, I wouldn’t go near creamed corn either; the two repelled me faster than the phrase, “Here are your...
View ArticleHow to Cook with Goat Cheese
By now you’ve likely seen goat cheese on salads in fancy restaurants and in the dairy aisle at your local grocery store. But have you ever seen it in ice cream, pizza or on a tart? Perhaps you have,...
View ArticleHow to Cook with Avocado
Avocados are a food that I only just came around to in the last five years or so. When I was younger, I would grow weary if guacamole came near my plate, and certainly didn’t go out of my way to get...
View ArticleHow to Cook with Peaches
Peaches are one food of many that I have an opinion on. The former child in me hated peaches – the fuzzy skin and slimy texture was too much for me to handle. I’d take a pear over a peach any day. But...
View ArticleHow to Cook with Bananas
Bananas have become a household staple in U.S. According to Dole’s website, the average American eats 28 pounds of bananas a year – thats about 112 bananas annually. What people don’t know is that a...
View ArticleHow to Cook with Ginger
Ginger is often used to add flavor to dishes, but it’s also relied on for medicinal purposes in various cultures. India, for example, introduced the Western world to ginger root when Europe was trading...
View ArticleHow to Cook with Apples
Fall is nearly upon us, at least here in the Midwest. With leaves falling and the weather cooling down, we have three things on our mind: fall baking, pumpkin lattes and apple picking. With autumn in...
View ArticleHow to Cook with Grapes
Grapes have always been one of my very favorite fruits. With each bite their crisp skin gives way to a sweet, soft center that I simply can’t resist. Once I start eating a bowl, I’m hard pressed not to...
View ArticleHow to Cook with Tofu
Tofu used to scare me, but now we’re quite comfortable with each other. I pick up a package once a month or so to add as a nice meat-free protein source to my favorite recipes. I find it works best in...
View ArticleHow to Cook With Figs
Believe it or not, I tried my very first fig just this year. While I didn’t know what to expect, I was pleasantly surprised at the subtle sweet flavor and delicate texture. Since discovering I enjoy...
View ArticleHow to Cook with Pumpkin
When fall rolls around, I can’t seem to steer my mind away from all-things pumpkin. Just this week I was busy at work in the kitchen, dreaming up new pumpkin recipes to share with family and friends....
View ArticleHow to Cook with Sage
Even for beginner-level cooks, sage is a beautiful and robust herb that should be introduced into recipes early on in the experimenting process. This soft, leafy herb has a woodsy, slightly sweet and...
View ArticleHow to Cook with Leeks
To be honest, I don’t know that I’ve ever cooked with leeks myself – I find them somewhat bizarre and intimidating, so this lesson in all-things leeks is actually quite beneficial for me! Some of my...
View ArticleCacao vs. Cocoa, Plus 6 Delicious Cacao Recipes
Cacao is one of those elusive ingredients that I’ve dared not used up to this point. Many of my more experienced, sophisticated blog friends use it quite frequently in their dishes. Raw cacao cakes and...
View ArticleHow to Cook with Artichokes
Artichokes: Where do I begin? As a child I was absolutely terrified by them and as an adult I’m still a little bit unsure of their distinct texture, taste and shape. When I order a salad at a...
View ArticleHow to Cook with Butternut Squash
Butternut squash: Ever tried it? As a food blogger myself I’m extremely embarrassed to admit that I have not only never cooked butternut squash, I’ve also never even eaten it! This is borderline foodie...
View ArticleHow to Cook with Kale
Kale was a leafy green that I veered far away from as a kid. But now that I’ve matured and wised up to know that kale is one of the healthiest greens around, I’ve opted to include it in my diet a bit...
View ArticleHow to Cook with Acorn Squash
Along with spaghetti and butternut squash, acorn squash is another winter fruit that seems to be popping up everywhere this time of year. I’ve seen it in recipes for soups, pastas, salads, and even...
View ArticleHow to Cook with Brussels Sprouts
Brussels sprouts often get a bad rap for their peculiar appearance and the way your grandma probably makes them taste at Thanksgiving. But what you probably don’t know is that they’re loaded with...
View ArticleHow to Cook with Sweet Potatoes
Sweet potatoes are one of my absolute favorite foods. I rarely go to the grocery store without picking a few up to have on hand for a quick lunch, side dish or healthy snack throughout the week; but it...
View ArticleHow to Cook with Pomegranate
I’ll be honest. The first time I cracked open a pomegranate and took a bite of raw seeds was last week. In all my 26 years of foodie adventures I had never tried a pomegranate. Can you believe that?...
View ArticleHow to Cook with Beets
Beets have been on my “don’t ask, don’t tell” produce list for years. Their unsightly appearance and tendency to stain your hands a bright reddish hue has left me less than enthused about including...
View ArticleHow to Cook with Pistachios
Did you know pistachios are considered the skinny nut? And to think, I always just liked them because they tasted good. Looks like I was missing half the good news about this little green nut. Although...
View ArticleHow to Cook with Persimmons
Persimmons are an odd fruit all around. Their shiny orange skin is unlike any other fruit and their flavor can be described as both spicy and sweet. Can you believe I’ve never tried one before? Like...
View ArticleHow to Cook with Grapefruit
Besides canned pears and bananas, grapefruit was one of the only fruits my mom could get me to eat as a kid. Back then I covered it in sugar but these days I approach it with a more refined palette,...
View ArticleHow to Cook with Spinach
Spinach is seen both as a life force and a cause for sheer rebellion, depending on whom you ask. The enthusiast might be the token health nut in your friend circle and the pessimist is likely your...
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