Food and Fitness
Check out our recipes and healthy eating tips. Find ways to exercise, prevent injuries and ways to keep in shape for your favorite sport.
3 Ingredient Cloud Bread
Try these airy pieces of non-bread any time of day. This cloud bread recipe is just three ingredients. Use it as your bread in an egg sandwich for breakfast. Spread with peanut butter and jelly for lunch. Or top with some fruit for a snack. Add herbs before cooking.
Breakfast Sandwich on the Run
Whole-wheat English muffins with a topping make this a scrumptious, yet quick-to-create, breakfast.
Serves 6
16 Tips for Healthier Holiday Drinks
The holidays are full of delicious beverages even if you are celebrating via Zoom, but drinks can come with extra calories. These 16 tips will help you enjoy your favorite holiday beverages.
Eggnog
Pumpkin Maple Pie
Maple syrup adds a little extra flavor to this Pumpkin Maple Pie, a traditional Thanksgiving dessert.
Sausage and Kale Pasta
Feel free to add less pasta and more kale to make this more carb friendly.
(Serves 4)
Ingredients
- 8 oz. whole wheat or whole grain pasta
- 1 c. baby portabella mushrooms, chopped
- ½ c. sundried tomatoes
- 1 ½ c.
Roasted Ginger Squash
Winter squash is classified as a fruit, but when we cook, we treat it like a vegetable. Try this simple, fall recipe.
(Serves 4)
Ingredients:
- 3 medium acorn, winter or butternut squash, cut in half and seeded
- ¾ c.
3 Ways to Get More Out of Your Walks
As cooler weather sets in here in the Northeast, the idea of strolling around your neighborhood becomes more appealing and certainly less sweaty. While you walk, try these three ideas to help your community, mind and body.
Eating Habits to Make and Break
A handful of chips here, a chocolate-covered granola bar there. We've all been a little overindulgent when it comes to snacking throughout the day.
Ghana Jollof Rice
Jollof rice is a popular dish in West African countries. Enjoy with your favorite mixed vegetables or with meat.
(Serves 4)
Ingredients
- 17 oz. beef, chicken, lamb, or mixed vegetables
- ¼ c.
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