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A new study suggests that there’s no such thing as “good” and “bad” foods. Find out why your roommate can eat ice-cream at midnight and you can’t.
By either cultural or nutritional hidden consequences, some foods are not as benign as you’ve been lead to believe. Why you should rethink making these “Superfoods” a staple of your daily diet.
Most of the people who know me know how much I love food, but only those closest to me know just how much I love sandwiches. I probably eat too many of them (sometimes two a day), but part of that comes from the ability to create anything I want and put it between two slices of bread. Sandwiches don’t have to be lame and can sometimes require just as much preparation as any other meal.
Stars Cafe in Shelter Island Heights, New York, offers great breakfast and lunch for those looking for a quick stop before heading off to the beach. The cafe is a casual and inexpensive, yet altogether pleasant family-owned operation on Grand Ave.
The flavor of spinach is much less potent than that of kale, and thus it can be masked more easily by the inclusion of some yogurt and fruit. With kale, this is not so, making it more difficult to blend a smoothie that tastes good enough to drink.
The bRUNch running club turns every Sunday into a race, with the promise of a scrumptious brunch outing at the end. BTR spoke with bRUNch founders Alexandra Weissner and Cortney Logan to hear more about the inner workings of the running club.
At this point, most people are aware that green tea offers a plethora of health benefits. What you may not know, though, is that in matcha, the benefits are heightened. When you drink green tea, you aren’t actually consuming the leaves. Matcha powder, however, is made up of the ground leaves.
Happiness Week – Some tricks to stay happy include exposing yourself to more natural sunshine, looking at old photographs, and playing with animals. While it’s not very hard to figure out why such activities would make people feel warm and fuzzy, there is actual science behind why they make us feel good.
It is Buzz Week here on BTR, and the Magic Bullet has been touted for quite some time now as a kitchen must-have. Yes, it’s smaller than a blender, but I’m finding that it is equally handy. This is especially true because the cup used to mix ingredients is the same cup users can drink from.
BTR checks out a weeknight evening session of Bryant Park Yoga. Hundreds of participants showed up for this healthy summer tradition. Going strong for over a decade, hundreds of yoga fans head to the Midtown park for these free, outdoor exercise sessions.
In 2005, Blossom Restaurant opened in Chelsea and provided yet another option for New York plant-eaters. Blossom doesn’t just craft vegan-friendly options for people though, they create artful dishes that make vegans rejoice and meat eaters forever abandon their misconceptions about vegan food.
More from the summer salad series brings a Mexican-inspired dish. At the forefront of this salad is spicy grilled shrimp, which pairs with refreshing spinach, cucumber, avocado, and red peppers. Skip Chipotle tonight and make this instead.
This simple, summery grilled chicken recipe requires just seven household ingredients to make. Fresh rosemary joins together with lime juice, garlic, and pepper to create an aromatic and zesty dinner that is healthy and easy to move from outdoors to indoors if the weather isn’t cooperating.
This recipe combines a banana and some farmer’s market fresh strawberries with a heaping amount of protein (whey, soy milk, almond milk, walnuts, and Greek yogurt) to create an ideal breakfast smoothie that is both light and filling. Plus, if you’re on the go, this option is more replenishing and refreshing to take with you than coffee.
After a holiday weekend, preparing a meal sometimes seems far too daunting. When that happens, what’s better than a simple and healthy salad for a summer weeknight?
Is it possible to make dishes from the food delivery service without dairy? Most of the recipes contained cheese, butter, or eggs, even for those who choose the vegetarian option.
Along with the first official days of summer comes plenty of excitement on my end when it comes to exploring the farmer’s markets. Over the weekend, I came across spring onions, which I’ve not cooked with before. As you may have seen over the years on Dish + Drink, we’ve done a lot with onions of all kinds, but this one is pretty awesome.
Over the course of the past year or two, zucchini pasta, or “zoodles,” have become quite popular. Zoodles are spaghetti-shaped zucchini slices and are much lower in carbohydrates than actual spaghetti. There are several ways to make these, but the most simple is to use a spirelli.
Unfortunately, because halibut hails from the North Pacific, it can be rather difficult to find it at a reasonable price–or at all–in the Northeast. It’s around right now and this recipe is light, with a subtle dry heat that it perfect for the warmer months.
Another installment of Sunday Brunch here on Dish + Drink brings forth a healthy and hearty frittata made without the oven. Fresh baby arugula, mushrooms, and feta cheese come together in this dish.
This shrimp dish is full of flavor. It’s packed with a dry heat thanks to cayenne pepper, but it is also a bit sweet from loads of fresh tomatoes and herbal from parsley, oregano, and basil.
One of the simplest warm weather dinners to prepare is a batch of homemade burgers. These healthy chicken burgers are packed with spinach and mushrooms, so you won’t have to feel guilty serving these to your family.
This deconstructed egg salad is the perfect light lunch to carry you through summertime because it is low in carbohydrates, but high in healthy fat and lean protein.
This grilling recipe features sesame seeds and a beautiful sashimi grade tuna steak. Serve alongside chili sweet potato chips for the perfect summer weather dinner.
Dr. Kristen Bentson, founder of YouAnew Lifestyle Nutrition, shares how to overcome the inevitable food FOMO that comes with healthy-eating. Her workshop includes metabolism testing, four in-person workshops, grocery lists, calorie-customized meal plans, and use of her online meal-tracking tool.
Dish + Drink continues the salad series with this Spanish-inspired sweet and smoky spinach number. With a homemade dressing and an array of olives, this salad stands out from the pack.
Buckwheat, which we call kasha in my home, is amongst the healthiest grains. Up until recently, I had only eaten it in a traditional dish called kasha varnishkes (buckwheat, bowtie pasta, and usually onions), but have been looking for more healthy grains to adapt to my diet in versatile ways.
The ideology behind veganism can be a difficult one to comprehend. While the dietary structure is pretty straightforward–no meat, dairy, or animal byproducts–the reason why anyone would choose to live without these common food staples is not always obvious.
A smoothie that contains nut protein, as well as whey protein and milk protein will certainly do the trick for a light, but filling breakfast. This one made with yogurt, almond milk, and protein powder has natural sugars as well.
In the spirit of continuing to share recipes that are even more health-focused than usual, Dish + Drink ventures into chicken paillard. This dish is heavy on leafy greens and includes a solid amount of lean protein, thanks to both spinach and chicken.
Oven-baked chicken is still in season.
How easy is it for a school cafeteria to become vegetarian?
Dish + Drink checks out the Vegetarian Food Festival at the Metropolitan Pavilion.
Give the oatmeal a rest for a change.
This week we’re going gluten free with Iowa Girl Eats.
This week we chat with Seattle personal chef Aubrey Jenkins!
Learn how to stay focused and energized between classes and trips to the dining hall.
This fruity winter salad can be served two ways.
This wintry stew is filled with hearty vegetables as well as vitamins and protein.
Alright, let’s be honest. It’s tough for DJ Hanabi and Insane Dane to talk about getting in shape, when we’re out there eating all the food so that you don’t have to. But, amidst all this, DJ Hanabi managed to drop 17 lbs. over the holidays. How you ask? Well, you’ll have to listen to the show won’t you? We’ll give you a couple of healthy recipes that are tasty and yet good for you. Also, Hanabi scoured the Pacific Northwest to bring some delightful restaurant reviews. As always, keep an eye on Dish + Drink for the good eats by Insane Dane.

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