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26

NOV

2013

My son and I are doing some extended travel on the east coast, which will be a great time to catch up with friends and family, introduce them to my boy, and — most importantly, at least for this blog — give me a chance to practice what I’ve learned in the Commit to Fit…

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14

NOV

2013

Do you need an excuse to eat cheesecake? I can give you three!  First, this cheesecake can be made in a snap!  With a minimal ingredient list and zero baking time, this recipe can be prepared just hours before your big event.  Second, this luscious dessert is made with Neufchatel cheese, which contains 1/3 less…

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12

NOV

2013

One of my favorite parts of the Thanksgiving spread is the stuffing.  Stuffing is one of those foods that can be made a million different ways with a multitude of ingredients. While classically prepared using a combination of bread, vegetables and often meat or meat stock, there is not one correct way to make stuffing. …

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24

OCT

2013

The month of December encompass what I like to call prime-time party season!  When I think horderves, the first thing that comes to mind is the pichuberry.  With its sweet yet tart flavor and bite-sized character, it complements both sweet and savory palates equally.  Try out this recipe at your Christmas holiday party and delight…

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25

SEP

2013

The word cacciatore means “hunter” in Italian, and the phrase alla cacciatora refers to a meal prepared “hunter-style,” thus referencing a classic meal preparation using some of Italy’s most rustic ingredients: meat, tomatoes, onions, herbs, bell peppers and red wine. As I a lover of cacciatore as well as Peruvian cuisine, I thought, “why not…

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17

SEP

2013

To our misfortune, potatoes have gained an “unhealthy” rep by way of their starch and carbohydrate content.  But starch isn’t necessarily a bad thing!  Resistant starch acts as a type of dietary fiber in our bodies.  It is not broken down in small intestine, and rather acts as both insoluble and soluble fiber, helping keep…

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16

SEP

2013

You can never go wrong by having a few avocados tucked away for a quick fix meal.  They can be added to shakes, sandwiches, and dips among other things.  I find them not only tasty, but also, the natural fats work as a great binding agent.  The creamy texture of the avocado helps hold together…

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13

SEP

2013

While the term “Gazpacho” has become somewhat synonymous with that of “cold soup” made from a broad spectrum of vegetable and/or fruits, the soup originated in the Andalusian area of Spain, where it was made from a blend of stale bread, olive oil, garlic and water or vinegar, along with various vegetables. As the summer…

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20

AUG

2013

Farro has been a staple grain of the Mediterranean and Near East for thousands of years. Because farro is more difficult to grow and provides a lower yield than most grains, it lost popularity through the centuries.  However with the resurgence of whole grains and health-conscious eating, this chewy and delectable grain has been making…

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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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