It's no new revelation that breakfast is an essential meal. "Back in the day" I used to be a breakfast skipper, and in those "dark days," it would not be uncommon for me to reach for an undesirable mid-morning snack, traditionally in bar form, or overdo it at lunch and then feel weighted down and lethargic. Sound familiar breakfast skippers? Breakfast is the meal that breaks your overnight fast. For skippers who are also getting the ideal hours of sleep, you could be going around ten hours without adding any fuel to your body. Imagine then, if you wait until lunch, you could possibly be fasting for 16 hours. That's long enough to put your body into starvation mode and slow your metabolism down.Read More
Clean eating can mean a multitude of things to different people but, at its core, the ideals of eating pure, real food remain. In essence, clean eating is centered around whole foods and the avoidance of anything processed or refined. I try to eat this way for the most part, but understandably it's not possible to be a purest all the time. My most common "hick up" is during the 3pm post-lunch almost done with work slump, when I retreat to the cafeteria for a pre-packaged Sabra with pretzels and an iced double espresso. However, by focusing on eating foods in their most unadulterated state, you maintain control over what you put into your body and hence your overall health. The recipes I share here, on The Crunchy Radish are my attempt to "keep it clean". Although nothing is quite overtly complex, the recipes remain true to the "real" ingredients which I use and always focus on overall wellness and of course flavor.Read More
Of the top five nutrition related questions that I am asked, how to get more fiber usually tops the list. I've discussed fiber in the pas there, but when a good friend asked for some meal plans and recipes, I decided to revamp a classic dish. I merged chili rellenos and stuffed peppers and upped the anti-oxidant quota by adding immune boosting turmeric to this fiber rich meal.
Mentioned time and time again, kale is a powerhouse green with much versatility. In the warmer months, I have become quite partial to ripping up the leaves and massaging them with lemon juice, salt, and olive oil to prepare them for an avocado-laced salad. A friend of mine told me some time ago that she loves shredding the leaves into fettuccine-like strands, allowing the nutrient dense greens to serve as a foundation for her homemade meatballs and “gravy”.Read More
I am so excited to share this recipe. Although extremely simple, it is booming with flavor and nutrients and provides the diner with a light yet filling and complete meal.
January is a time when a lot of people try and reboot their eating habits and get back on track after overindulging in the preceding months. Spaghetti squash is lighter and crunchier than its brethren winter squashes due to its increased water content, and has the magical ability, once roasted, to be scraped apart into spaghetti-like strands. Most people love pasta, but who enjoys that weighed down lethargy that usually follows a pasta filled meal. Spaghetti squash fills you in a lighter, energy inducing way and is ideal for someone who is aiming for a lower carb meal or has gluten sensitivity.
In the wake of Sandy, it finally paid to live uptown on the not so hip Upper West Side. We were fortunately spared from any harm, but it is truly devastating to see what happened to this much beloved city and the surrounding areas. It is also truly awe-inspiring to see the resilience, devotion, and compassion that New Yorkers have shown for one another.Read More
Who doesn’t love those peanutty, spicy cold noodles from Chinese take-out? Well, more often than not you're not just getting a quick meal, you're getting tons of calories, fat, and additives that come with processed peanut butter and excessive amounts of peanut oil which are likely added to those "to go" noodles. Don’t let that get you down. I whipped up a delicious and nutritious version that is bolstered with nutrients and protein and will take you less time to make and eat than it would for your local MSG haunt to ring your bell.Read More
I recently had the opportunity to spend a lovely long weekend with family in Longboat Key, which is right outside of Sarasota, Florida. Not only did we spend time taking in the gorgeous views of the bay and the ocean, but we indulged in leisurely lunches outdoors and utilized the fresh local seafood to prepare dinner. We stuck with tradition and made fish tacos with local grouper. The grouper was dusted in blackening spices (chili powder, turmeric, garlic, cumin, chili flakes, oregano, onion, coriander, salt and pepper), pan seared, and served with black bean corn mango salsa, guac, warm tortillas, and some garnishes of jalapeno, cilantro, radishes, and lime. Somehow the fish tacos always taste better when we are down there; whether it is the salty ocean air, the palm trees blowing in the breeze, or the great company, I am already longingly looking forward to my trip next year.Read More
The recipe for this pasta dish was given to me by one of my loyal readers (the number of which I can probably count on one hand). It is simple, smooth, and scrumptious, and tastes decadent despite its healthful ingredients. Whipped avocado becomes a creamy and dreamy sauce and was the perfect foundation for my spiced rubbed salmon.Read More