Living Well Blog

September 6, 2017
Crisp chilled snap peas with creamy tarragon dressing make a nice alternative to a lettuce-based salad. The dressing can be doubled and used for chicken salad. Substitute fresh or dried dill for the tarragon if you like.

Ingredients | 4 Servings

1 pound sugar snap peas, trimmed (about 4… See more
September 1, 2017
This lively salad captures the essence of early summer with ripe strawberries, chives and baby spinach. To make it a meal, top it with grilled chicken breast.

Ingredients - 4 Servings

1 tablespoon pure maple syrup , or brown sugar 2 tablespoons red-wine vinegar 1 tablespoon extra-… See more
August 28, 2017
Chipotle peppers in adobo sauce contribute a rich smokiness to this quick orange-infused barbecue sauce.

Ingredients - 4 Servings

2 tablespoons orange-juice concentrate, thawed 1 tablespoon finely chopped chipotle peppers in adobo sauce, (see Note) 1 tablespoon balsamic vinegar 2… See more
August 21, 2017
Poaching brings out the flavorful strawberry and rhubarb juices with minimal effort. An airy meringue on top of the poached fruit is a healthy (and gorgeous) stand-in for a heavier whipped-cream or ice cream topping.    

Ingredients

Fruit        1 pound fresh or frozen (not… See more
August 21, 2017
Here we toss tempeh with a honey-sesame sauce and serve it over quinoa and shredded carrots for a satisfying vegetarian meal. Serve with sesame breadsticks.

Ingredients

Quinoa & Carrot Slaw 1½ cups water ¾ cup quinoa, rinsed 2 cups grated carrots (about 3 large) 2… See more
July 14, 2017
Grapefruit juice is the base for the tangy vinaigrette on this salad studded with grapefruit segments and dried cranberries. It serves 12 as a starter or about 6 if you’d like a large portion per person.

Ingredients

2 red grapefruit 1/4 cup extra-virgin olive oil 2 tablespoons minced… See more
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