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Baked Sweet-Potato Fries

A healthy redo of french fries, this popular "vegetable" curbs the fat and salt but keeps the crunch.
Body+Soul, January/February 2009
  • Prep Time 10 minutes
  • Total Time 35 minutes
  • Yield Serves 4 to 6

Directions

  1. Preheat oven to 450 degrees with racks in the upper and middle positions. Line two baking sheets with parchment paper and rub with oil.

  2. Put sweet potatoes in a microwave-safe container, cover, and microwave 2 minutes. Stir gently, cover, and microwave 1 to 2 minutes more until pieces are pliable. Let rest 5 minutes covered; pour onto a platter.

  3. In a large bowl, whisk egg whites until frothy, add spice mix, and whisk to blend. Working in batches, toss the sweet-potato pieces in the seasoned egg whites, letting the excess liquid drip back into the bowl. Place in a single layer on prepared baking sheets. Bake 10 minutes, then flip pieces over with a spatula. Rotate baking sheets from front to back and from one rack to the other. Bake until dark golden brown, about 15 minutes. Serve immediately.

Recipe Reviews

Salad with Egg, Nuts, and Veggies

Loaded with slow-digesting veggies and a protein-packed egg, this salad makes the perfect lunch. The avocado and olive-oil-based dressing deliver enough healthy fats to make you feel full. If you want to add more good carbs, pair the salad with a whole-grain roll or a piece of fruit.

Night before: Boil the green beans, combine them with the last four ingredients in an airtight container, and refrigerate. Leave the avocado peel on and tightly wrap it in plastic to keep it fresh.
Body+Soul, September 2008
  • Prep Time 10 minutes
  • Total Time 10 minutes
  • Yield Serves 1

Directions

  1. Place egg in a saucepan; cover with cold water. Bring just to a boil; cover and remove from heat. Let stand 12 minutes, then run under cold water to stop cooking. Peel egg and quarter.

  2. In the same saucepan, bring 2 inches salted water to a boil. Add green beans and cook until crisp-tender, 3 to 5 minutes. Immediately run under cold water to stop cooking.

  3. In a small bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Store this dressing in a small airtight container.

  4. Just before serving, dice avocado and add it to your premade salad, along with egg. Toss with dressing.

Recipe Reviews

Whole-Wheat Couscous with Almonds

Using whole-wheat couscous adds fiber to this side dish. Serving it at room temperature, rather than chilled, allows the flavors to come through.

Per serving: 149 calories; 5 g protein; 4 g fat; 25 g carbs; 4 g fiber.
Body+Soul, 2006
  • Prep Time 5 minutes
  • Total Time 20 minutes
  • Yield Serves 4

Directions

  1. Place the couscous in a medium bowl and pour 1 1/2 cups of boiling water over it. Stir, cover, and let it stand 10 minutes.

  2. Meanwhile, in a small skillet, toast the almonds over medium heat until lightly golden, about 3 minutes; remove from heat.

  3. Uncover the couscous and add the almonds, oil, tomato, parsley, capers, and garlic. Season the mixture with salt and fluff with a fork. Serve at room temperature.

Recipe Reviews

Baked Sweet Potato with Maple-Oat Crumble

Why relegate sweet potatoes to the dinner table? This multi-textured delight, which can be baked the night before, tastes just right in the morning.
Whole Living, November 2012
  • Prep Time 10 minutes
  • Total Time 55 minutes
  • Yield Serves 4

Directions

  1. Heat oven to 400 degrees. Prick potatoes all over with a fork and arrange on a baking sheet. Bake potatoes until tender, about 45 minutes, and let cool slightly.

  2. Meanwhile, combine oats, almonds, syrup, oil, and salt and transfer mixture to a baking sheet, spreading out flat. Bake crumble, stirring occasionally, until golden brown, about 12 minutes.

  3. Split sweet potatoes with a knife and top with crumble.

Cook's Note

Top That
We also like this spud in the morning with a poached egg and Parmesan or pomegranate seeds and orange zest.

Recipe Reviews

Brie, Pear, and Mustard Grilled Cheese

We're addicted to this simple, sophisticated pressed sandwich. The buttery pear plays beautifully off the tangy mustard.
Whole Living, November 2012
  • Prep Time 10 minutes
  • Total Time 10 minutes
  • Yield Serves 1

Directions

  1. Heat a cast-iron skillet over medium-low heat. Spread both slices of bread with mustard and top one slice with Brie and pear. Top with remaining slice and press together gently. Generously brush both sides of sandwich with oil.

  2. Place sandwich in skillet and cover with a piece of foil. Place a half-filled teakettle or a heavy skillet on top to weigh it down and cook until bread is golden and cheese begins to melt, 1 to 2 minutes per side. Serve warm.

Cook's Note

Bird Friendly
Got leftover chicken or turkey? Tuck it in here for a heartier lunch.

Recipe Reviews

Creamy Farro Pilaf with Wild Mushrooms

Crisp roasted mushrooms add texture and an earthy depth to velvety farro cooked in wine. Parmesan brings it all together.
Whole Living, November 2012
  • Yield Serves 6

Directions

  1. In a medium saucepan, heat 1 tablespoon oil over medium heat. Add shallot and cook, stirring, until tender, about 5 minutes. Add farro, stirring until toasted, 1 minute. Add wine and reduce by half. Add stock, bring to a boil, then reduce heat and simmer, stirring occasionally, until farro is tender and creamy, 35 to 40 minutes. Season with salt and cover to keep warm.

  2. Meanwhile, heat oven to 450 degrees. On a rimmed baking sheet, toss mushrooms with remaining 2 tablespoons oil and season with salt and red-pepper flakes. Roast, stirring once, until crisp and golden, 20 to 22 minutes.

  3. Warm farro over medium heat and add spinach, stirring until wilted, about 1 minute. Stir in mushrooms and Parmesan. Top with additional Parmesan.

Cook's Note

Change It Up
Substitute wilted mustard greens, pine nuts, and currants for the mushrooms and spinach; stir in roasted cauliflower.

Recipe Reviews

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Breakfast Vegetable-Miso Soup with Chickpeas

Detox Cred: Find a few minutes in the morning to sit down and slowly enjoy a comforting soup. It will help set a mindful tone for the day and also get your digestion moving. Miso contains beneficial bacteria and zybiocolin, which help eliminate free radicals from the body.
Whole Living, January/February January/February 2012
  • Yield Makes 4 1/2 cups
    Serves 4

Directions

  1. Heat olive oil in a pot over medium heat. Cook onion, garlic, celery, and carrots until tender, 6 to 8 minutes.

  2. Stir in broccoli and chickpeas; cook about 2 minutes.

  3. Add 4 cups water. Bring to a boil; reduce heat and simmer until vegetables are tender, about 10 minutes. Remove from heat. Dissolve miso in 2 tablespoons cool water and stir into soup. Season with salt.

Recipe Reviews

Sesame-Miso Salad Dressing

A staple for many Asian-style meals, miso is both tasty and good for you: The fermented soybean paste contains zinc, manganese, copper, and vitamin B12. Try this dressing on a salad of thinly sliced carrots, cucumbers, baby spinach, and sliced oranges. Change it up: Instead of using toasted sesame oil, opt for omega-3-rich walnut oil, which offers a nuttier flavor. Also experiment with exchanging sherry vinegar for the rice vinegar.
Body+Soul, 2007
  • Prep Time 10 minutes
  • Total Time 10 minutes
  • Yield Makes 1 cup

Directions

  1. In a medium bowl whisk together miso, vinegar, sugar, and toasted sesame oil until smooth. Whisk in orange juice. In a steady stream, slowly whisk in the plain sesame oil until smooth. Stir in scallion.

Recipe Reviews