April 10, 2019 at 09:52AM by CWC Celebrating the launch of The Well+Good Cookbook Celebrate the launch of The Well+Good Cookbook with us and three of our very special healthy expert contributors. You’ll learn what they *really* cook at home on a busy weekday—and get tips for expanding your cooking repertoire. Plus you’ll get the scoop on how they use these healthy recipes to eat for wellness, so you can, too. EVENT DETAILS Tuesday, April 30, 2019 7:00 p.m. to 9:00 p.m. Location: Made by We | 902 Broadway, New York, NY 10010 THE PANEL Melisse Gelula | Well+Good Co-Founder Melisse is the Co-Founder of Well+Good, an award-winning media company, which now reaches an audience of 12 million monthly. Recently Melisse spearheaded the curation of the first-ever Well+Good cookbook, Well+Good: 100 Healthy Recipes + Expert Advice for Better Living (Clarkson Potter). Launching April 16, the book features the go-to recipes of 100 health, wellness, and culinary luminaries, from Venus Williams and Gabrielle Bernstein to Dr. Mark Hyman. Mark Hyman, MD | Leader in Functional Medicine + 11x NYTimes Bestselling Author Dr. Hyman is an eleven-time New York Times bestselling author and an internationally recognized leader in the field of Functional Medicine. He is the Pritzker Foundation Chair in Functional Medicine at the Cleveland Clinic Lerner College of Medicine and Director of the Cleveland Clinic Center for Functional Medicine. He is Founder and Director of The UltraWellness Center and a regular medical contributor for CBS This Morning, Good Morning America,
Category: Vegetarians
4 healthy (and easy) formulas to take the guesswork out of dinner tonight
April 10, 2019 at 05:10AM by CWC “I’m not asking you to reinvent the wheel.” I repeat this mantra to myself each night when it’s time to decide what to eat for dinner. I’m never more indecisive than when I’m hangry. And despite the wealth of enticing eats from my Trader Joe’s haul, I often find myself unable to make a decision when it comes to preparing an easy dinner. Thanks to food blogger (and meal prep heroine) Amanda Meixner, however, I may have finally discovered a way to take the guesswork out of chow time. In a post from Sunday, Meixner shared what may be the only foodstagram you’ll ever need: A slideshow featuring four formulas, each with an equally a nutritious mealtime solution. Each equation contains just four steps, allowing for mixing and matching with your favorite greens, starches, proteins, and healthy fats. Dinner just got easier with 4 formulas from meal prep master Amanda Meixner. View this post on Instagram A post shared by Amanda Meixner (@meowmeix) on Apr 7, 2019 at 12:55pm PDT //www.instagram.com/embed.js Easy dinner 1: raw greens + cooked veggies + fat + protein Example meal: Egg bowl Raw Greens: Large handful of arugula Cooked Vegetables: 5 baby gold potatoes, stir fried red cabbage, fennel Fats: 1/2 an avocado, drizzle of olive oil, 2 tablespoons of raw walnut halves Protein: 2 sunny-side up eggs Easy dinner 2: fibrous vegetable + starchy vegetable + protein + healthy fat Example meal: Salmon bowl Fibrous vegetable: bok choy
We scoured the internet for the 10 very best plant-based breakfast recipes
April 10, 2019 at 05:00AM by CWC While there’s no shortage of different eating plans out there—who knows, there might be a new one being born right now—most healthy eaters agree that a diet that’s primarily plant-based is the best way to go. It’s also the safest when hosting a meal. If one person is dairy-free, someone else is vegetarian, and a third person is pegan, you’ll end up filling the table with food everyone can actually eat. Thankfully, as plant-based eating has gotten more and more popular, people have really upped their recipe game (so long, flavorless tofu scrambles!). While this is definitely great news, it now takes quite a bit of work to dig through all of them to find the really good ones. Well, we did all the hard work for you, sifting though well known recipe blogs—and not so well-known ones—to find 10 plant-based breakfast recipes that are delicious, healthy, and don’t take too much time to master. Keep reading to see the best of the best. Scroll down for 10 plant-based breakfast recipes eaters of all diet types will love. Photo: Lily Kunin 1. Lemon chia muffins This is the perfect recipe for when you want to make something to share with your whole work team. (Oh, your review just happens to be tomorrow? What a coincidence!) Dreamed up by Well+Good Wellness Council member and holistic health coach Lily Kunin, the batter is a mix of gluten-free flour, flaxseed, and unsweetened almond milk. And those
Meghan Markle’s 10-bedroom countryside “cottage” is the ultimate wellness sanctuary
April 09, 2019 at 01:24PM by CWC Of all the wellness role models, Meghan Markle is among the most fascinating. Long before the California girl moved to England, she prioritized health and self-care. Markle filled up a grocery cart at Whole Foods and stuck to a twice-a-day meditation schedule. Now, she’s using a fresh start in her new home to create the ultimate sanctuary for her soon-to-be family of three. Markle, also known as the Duchess of Sussex, and Prince Harry recently moved into the 10-bedroom Frogmore Cottage, a 17th century house located on the Windsor estate. Before doing so, they gave it quite an upgrade to align perfectly with their healthy, eco-friendly lifestyle. While I can’t exactly replicate all of the royal couple’s renovations, you better believe I’ll be drawing inspiration from the grand countryside manor. 5 ways Meghan Markle shaped her new home into a wellness sanctuary 1. A private yoga studio provides an escape Markle has always been active, and now she doesn’t even have to leave her property to get in a sweat sesh. According to The Sun, the home has a gym and yoga studio, the perfect place for the couple to escape to whenever they need to rid themselves of some of stress. And there won’t even be any noise to wake the baby. A special spring floor was installed in the space. 2. The baby’s room is infused with essential oils The baby’s nursery has a white and gray color scheme, and the
How to slice and dice with a mandoline without losing a finger
April 09, 2019 at 10:45AM by CWC Praise the farmers’ market, it’s finally spring time! Zucchinis, carrots, onions, cabbage, beets! The produce section is bursting with freshness. (Compare that to a month ago when poking around for the few good items meant avoiding the stink eye from other shoppers.) For once, your crisper is full and all those glorious veggies are ready to chop. Right. Chop. The annoying pre-dinner time chore. This is exactly when a mandoline comes in handy, you know, if you’re willing to risk losing the tip of a few fingers in pursuit of a vibrant spring salad. Let’s be real here: mandolines are scary! But they’re a timesaver. In fact, Dez restaurant co-owner and executive chef Eden Grinshpan says it’s the single most underrated kitchen utensil—pretty high praise. [youtube https://www.youtube.com/watch?v=eRqHUybNr4U] So, what’s the key to shaving time off your cooking prep and not your digits? How to use a mandoline safely First, make sure you’re using the mandoline on a clean, sturdy surface. That way, it’s easier to keep your movements smooth. When getting ready to slice and dice, always use the safety guard. It provides a protective layer between you and the food. Hold the mandoline with your non-dominate hand to keep it in place, while holding the produce with your other hand, which has more control. Stop before you get to the stem, which clogs up the blades, and makes cleanup more dangerous and difficult. Feel a little better about how to use a
Serve these delish cauliflower parmesan bites at your next low-key girls night in
April 09, 2019 at 03:30AM by CWC [youtube https://www.youtube.com/watch?v=kC6CDmY5Vrk] There’s nothing more cathartic than inviting a few of your soul sisters over for a night of casual dining and IRL heart-to-hearts. Add a few homemade-with-love plates to the equation, and you’ve got yourself the ultimate stress-busting dinner party. Lucky for you, we have just the healthy recipe to get the cozy night started—Cauliflower Parmesan Bites—from the queen of spiralized veggies herself, Ali Maffucci. You’ll find the veggie-centric appetizer in the new Well+Good Cookbook, which officially drops on April 16 with 100 easy, tasty recipes, all from wellness luminaries. (And yes, it’s available for preorder now, so glad you asked.) “My inspiration was taking what makes many Italian American dishes so delicious (cheese, basil, and tomato sauce) and applying that to a hearty vegetable to create a snack that’s nostalgic, delicious, and nutritious—AKA, totally well balanced,” says Maffucci, founder of Inspiralized. In other words, these bites will go fast. Watch the video above to see the cheesy bites in action, and preorder The Well+Good Cookbook, stat. Cauliflower Parmesan Bites Makes 6 servings Ingredients Coconut oil spray 1/2 cup unsweetened almond milk 1/4 cup Parmesan cheese, grated, plus more for garnish 1/2 cup almond flour 2 tsp garlic powder 2 tsp onion powder 1 tsp dried oregano 1/4 tsp crushed red pepper, plus more for garnish Kosher salt and freshly ground black pepper 1 large head cauliflower, broken into florets 1/2 cup prepared marinara sauce 1 cup mozzarella cheese, shredded 2 fresh basil leaves, very thinly
6 reasons to get on board the broccoli-everything trend
April 09, 2019 at 02:00AM by CWC In case you haven’t heard, broccoli is pretty trendy right now. (Sorry, cauliflower, but you finally have some competition.) It tastes good raw, dipped in a zesty dressing, steamed and incorporated into a stir-fry, and yes, ground up and used as pizza crust. What a time to be alive. While you’ve probably been hearing that broccoli is good for you since you were a kid, people don’t often talk about the reasons why. Well, wonder no more. What are the biggest broccoli benefits I should know about? 1. It’s a good source of folate. Broccoli is an excellent source of folate (57 micrograms per cup, AKA 14 percent of your recommended dietary allowance), which contributes to lowering the risk of heart diseases and strokes, treating gum disease, and even supporting hair growth. (It’s also a key nutrient for fetal development.) 2. Broccoli is full of vitamins A, B6, and K. Those little broccoli stalks are good sources of vitamins A, B6, and K. Together, these nutrients help keep the immune system up (vitamin A), keep blood flowing and supporting calcium absorption (vitamin K), and building muscle (vitamin B6). 3. It has a ton of vitamin C. One cup of raw, chopped broccoli has 82 grams of vitamin C—more than what you’d get in a whole orange. So if you’re not a citrus person (or you just need a palate cleanser), consider broccoli your unsung immunity booster. 4. Eating broccoli supports a healthy metabolism. Like
The “50 percent” rule is the easiest way to make every meal healthier
April 08, 2019 at 09:31AM by CWC When I was a kid, my parents followed a simple formula at mealtime. Protein was the star while vegetables and carbohydrates played supporting roles. This has long been the plate setup in American culture and the dictionary definition of a well-rounded meal. While it may hurt our pride to admit it, the United States isn’t exactly winning in the health department as compared to other countries. In the U.S., obesity, diabetes, and heart disease are all on the rise. Meanwhile, on the shores of the Mediterranean, people live longer and healthier lives, which makes me wonder if we might want to rethink how we build our plates here at home. While there are conflicting opinions on protein and carbs, almost everyone is in agreement about the fact that eating vegetables is good for you. In fact, registered dietitians are taking a page out of the Mediterranean diet rulebook by recommending that their clients fill half their plates with veggies. The “50 percent” rule puts vegetables in the spotlight. “It’s a good—nay, great—rule to follow to maximize your nutrient intake at your meals,” says registered dietitian Tracy Lockwood Beckerman, the host of Well+Good’s You Vs. Food YouTube series. “It helps you look at your plate in a balanced way by breaking it up into percentages without getting fixated on calories, numbers, and micro and macronutrients.” Indeed, the 50 percent rule is easier than counting calories. “Filling your plate with 50 percent veggies is like
WNBA player Rebekkah Brunson shares the plant-powered food that keeps her strong on and off the court
April 08, 2019 at 02:00AM by CWC As a power forward for the Minnesota Lynx, Rebekkah Brunson has mastered how to fuel her body, getting the energy she needs for quick bursts of speed up and down the court. And she does it all without eating meat. Yes, contrary to enduring conventional “wisdom,” Brunson has proven that you can be vegan and a star athlete. She loads up on plant-based protein, fruits, and vegetables to keep her game strong, even during the off-season. However, her vegan diet doesn’t mean she’s going to miss out on waffles. Brunson and her wife, Bobbi Jo, own Sweet Gypsy Waffles, a waffle truck that offers up sweet waffles topped with powdered sugar, Nutella, and fruit, and savory ones topped with homemade chili. It was actually playing basketball abroad in Belgium that gave Brunson her first taste of real Belgian waffles, and later, she was inspired to bring the specialty stateside. Bonus: All the profits from Sweet Gypsy Waffle go directly to various charities. View this post on Instagram BB’s got boards. 3,356 to be exact. 🥇🐐 A post shared by minnesotalynx (@minnesotalynx) on Feb 25, 2019 at 11:43am PST //www.instagram.com/embed.js So, how does a pro basketball player balance eating healthy and waffles? We asked Brunson to share a week’s worth of her food and workouts. Some things to remember: Brunson is a professional athlete, so her training schedule and food needs likely look a bit different than the average person’s. And while she is
There’s one part of your Instant Pot that you probably aren’t cleaning—but should
April 07, 2019 at 08:00AM by CWC The Instant Pot is a food-making magician. You can basically put anything you want in there—whether that’s spaghetti squash or baked potatoes—and it’s finished cooking to perfection in minutes. While clean-up is pretty easy overall (basically just the stainless steel inner pot and a quick wipe-down of the outside!), it’s the hidden silicone ring on the inside of the lid that can be a little harder to deal with. The sealing ring has a very important duty in the Instant Pot—it helps ensure an airtight seal on your closed IP, helping truly pressurize the cooker (and thus cook all your food properly). Since it’s made of heat-resistant silicone, it will be just fine in those high, steamy temps. But it only takes a few meals for it to start smelling a little, umm, funky, and battling off the odor usually takes a little more effort. Some food Redditors even report that the smells from the seal can transfer to the food they cook (something that the manufacturers of the Instant Pot generally dispute). Thankfully, getting rid of the smell only requires calling on our home cleaning BFF, white vinegar. According to Instant Pot’s website, you can kill those gross odors by removing the silicone ring from the IP and soaking it in vinegar for a few minutes or overnight. Rinse and wash it with soap and water, then let it air-dry before popping it back into your Instant Pot. If you want to