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23

JUL

2014

A Plant-Powered Sweet Treat By Sharon Palmer, The Plant-Powered Dietitian This recipe for black bean brownies is one of my favorite recipes in my new book, Plant-Powered for Life. Not only are they incredibly delicious, they pack in some serious plant-powered nutrition. As the name suggest, the recipe calls for black beans, a type of…

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05

SEP

2013

Guest blogger, Dr. Janet is a nationally recognized expert in the field of health, wellness and cardiovascular disease prevention and the best-selling author of three books on heart health. Janet holds master’s degrees in both nutrition and exercise physiology and a doctorate in exercise physiology. This recipe is from her second book: Prevent a Second Heart…

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11

JUL

2013

Whole Grain Goodness By Sharon Palmer, RD Carbohydrate-rich foods often get a bad connotation as individuals are quick to associate carbohydrates with the highly refined grains we typically find in processed breads, cakes, cookies, and other baked goods.  While it’s true research is showing that all these highly refined carbohydrates may be increasing our risk…

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11

JUL

2013

Southwestern Black Bean, Quinoa, and Mango Salad Recipe by Sharon Palmer, RD, The Plant-Powered Dietitian The jewel-like black beans shine in this crunchy, zesty salad. Serve it with corn tortillas and vegetable soup for an easy, refreshing meal. Makes 6 servings (about 1 cup each) Ingredients: 1 – 15 oz can black beans, no salt…

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18

APR

2013

Ingredients: Topping – 1/3 cup panko bread crumbs 1 Tbsp unsalted butter, melted Mac ‘n’ cheese – 8 oz whole wheat macaroni 1 Tbsp unsalted butter 1 ½ Tbsp flour 1 tsp powdered mustard 2 ½ cup 1% milk ½ cup (3 oz) shredded reduced-fat sharp cheddar cheese ½ cup grated Parmesan cheese ½ cup…

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27

MAR

2013

Ingredients 1/3 cup chopped 33%-less-sodium ham (3 ounces) 1/2 cup shredded low-fat Jarlsberg cheese (2 ounces) ¼ tsp black pepper 1/8 tsp salt 3 large egg whites 2 large eggs Cooking spray 1/2 cup finely chopped onion 1/2 cup finely chopped bell pepper 1/2 cup (1-inch) slices asparagus 1/4 tsp Italian seasoning Directions Preheat broiler….

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21

MAR

2013

Ingredients Eggplant: 2 large eggs, lightly beaten 1 Tbs water 2 cups whole-wheat panko (Japanese breadcrumbs) ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese 2 (1-pound) eggplants, peeled and cut crosswise into ½ inch thick slices Cooking spray Filling: ½ cup torn fresh basil ¼ cup (1 ounce) grated fresh Parmigiano-Reggiano cheese ½ tsp crushed…

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30

JAN

2013

Guest post by Jennifer Nordwall, a freelance contributor to Everyday Health. You might think that summer is a much easier time to seek out local, fresh food in your community. After all, the sun is shining, the earth is green, and there is a farmer’s market around every corner offering farm fresh berries, dark green…

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09

JUL

2012

This is a quick and delicious meal you can make in minutes with your leftover roasted vegetables. 1. Add desired amount of roasted vegetables to blender 2. Add vegetable or chicken stock 3. Blend and pour into pan 4. Heat at low temperature 5. Season to taste and Enjoy!

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09

JUL

2012

This is one of my best secret weapons. I use this as a side, in pasta sauces, in salads, on meats—you name it. The combination brings a different dimension to your dishes, and it gives you so many great vegetables. Once you bring this into your recipe list, you’ll always go back to it. Serves:…

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