wholeliving

Pause

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

Reviews (12)

  • 2 Feb, 2013

    Baked Sweet-Potato Fries
    Russell's Saturday Dinner
    Nutritious and Delicious!

  • 8 Jan, 2012

    This was a really great snack (I could eat it every night) for being on the action plan. I only did 1 sweet potato for myself and skipped the egg white wash (no animal products in week 1) and it gave me about 6 grams of protein: I was feeling a bit protein low during the detox part of the plan, so it was a good addition.

  • 18 May, 2010

    I've tried to make sweet potato fries without a recipe before, and they end up tasty but limp. I think the combination of starting them in the microwave and the egg wash made them perfectly cooked. However, at 450, the parchment paper burned, but maybe it was my oven. Otherwise, they were delicious! I seasoned with old bay, cayenne, brown sugar and ate them with bbq sauce!

  • 7 Mar, 2010

    These were really good, and very easy to make. I think I would skip coating them with the egg whites and just toss the potatoes with a little bit of oil to coat and then add the herbs, plus I'd skip the parchment and just line the pan with foil and either cooking spray or oil to facilitate clean up.

  • 28 Feb, 2010

    You can find the calorie counts in the article, before the actual recipe (I found the article first and then clicked on the recipe).

    http://www.wholeliving.com/article/dish-makeover-french-fries

  • 28 Feb, 2010

    You can find the calorie counts in the article, before the actual recipe (I found the article first and then clicked on the recipe).

    http://www.wholeliving.com/article/dish-makeover-french-fries

  • 23 Feb, 2009

    Delish and super easy. The spice combo adds a nice addition to the already tasty sweet potatoes. Will certainly make again.

  • 20 Feb, 2009

    I also would like to see the nutrition values on these recipes, since I am counting calories, fat and fiber.
    Thank you:)

  • 20 Feb, 2009

    I'm trying to find nutrition information on all of these "healthy" recipes. Am I missing it, or is it simply not included for any of them?

  • 4 Feb, 2009

    Ah yes.....the blue words (hypertext). I use a high contrast black screen and have often not seen hypertext w/o highlighting first.
    I see it now. Thank you.

  • 31 Jan, 2009

    You may click on the blue words Mediterranean Spice and the recipe will pop up for you. Hope this helps

  • 31 Jan, 2009

    What spice mix?

    There's no spice mix or spice options mentioned in the recipe. I wonder what Chinese Five Spice would taste like w/ sweet potato?

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

Reviews (7)

  • 25 Jan, 2013

    Salad with Egg, Nuts, and Veggies
    Russell's Friday Dinner
    Nutritious and Delicious!

  • 21 Mar, 2009

    If you are just starting out learning to cook vegan, I would highly recommend Nava Atlas's book 'The Vegetarian 5-Ingredient Gourmet'. It's great for beginners because all recipes have only 5 ingredients to deal with, and most are vegan (or can be made vegan). Another good book of hers is called 'Vegan Express'. I'd start here and then graduate on to others (such as books by Lorna Sass - the New Vegan Cookbook).

  • 21 Mar, 2009

    If you are just starting out learning to cook vegan, I would highly recommend Nava Atlas's book 'The Vegetarian 5-Ingredient Gourmet'. It's great for beginners because all recipes have only 5 ingredients to deal with, and most are vegan (or can be made vegan). Another good book of hers is called 'Vegan Express'. I'd start here and then graduate on to others (such as books by Lorna Sass - the New Vegan Cookbook).

  • 22 Sep, 2008

    I would recommend Vegetarian Times magazine, and How to Cook Everything Vegetarian by Mark Bittman. Both of these contain lots of good vegan recipes.

  • 22 Sep, 2008

    I would recommend Vegetarian Times magazine, and How to Cook Everything Vegetarian by Mark Bittman. Both of these contain lots of good vegan recipes.

  • 18 Sep, 2008

    can anyone recommend a book or a magazine with recipes for vegans?
    i don't know how to cook, i'm learning and my boyfriend's a vegan, he doesn't like almost anything and i don't know where to start. PLEASE! thanx

  • 18 Sep, 2008

    can anyone recommend a book or a magazine with recipes for vegans?
    i don't know how to cook, i'm learning and my boyfriend's a vegan, he doesn't like almost anything and i don't know where to start. PLEASE! thanx

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

Reviews (12)

  • 8 Oct, 2010

    although it's less healthy, i find this recipe tastes much better with israeli cous cous. keeps longer too!

  • 21 Feb, 2010

    uh, the nutritional info is right next to the picture...

  • 21 Feb, 2010

    These recipes need to have the nutritional info posted with them!

  • 25 May, 2009

    mmsrjs, I like your comment and I wholeheartedly agree! :o)

  • 26 Aug, 2008

    I'm going to use cucumber cut up really small instead of the capers.
    mmsrjs- capers and god, one of the stangest things I've heard in ages. I laughed so hard when I read your comment!

  • 19 Jun, 2008

    This was so good!!! Really comforting and filling. I ate too much though I almost finished the whole thing myself.

  • 18 Jun, 2008

    mmsrjs, bit of a stretch linking capers to religion, don't you think?

    Any other suggestions for an atheist who wants to replace capers with a different ingredient? :P

  • 17 Jun, 2008

    took a while to get used to capers and now we love them. Besides they come from God's Country where Jesus grew up. So if it's good enough for our LORD, its good enough for me.

  • 17 Jun, 2008

    I'm not a fan of capers...any idea on what would be a good replacement ingredient?

  • 9 Jun, 2008

    FYI - Couscous is not suitable for people with celiac disease or who are watching how much flour they eat. Even the whole wheat kind is still just flour and water, just whole wheat flour.

  • 2 May, 2008

    I would really like to try this and would like to know if the total fat could be broken down to how much is saturated fat?

  • 11 Apr, 2008

    if I left out the raw garlic, would it be a negative factor in weight loss boosting? I always feel sick with raw garlic

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

Reviews (1)

  • 2 Jan, 2013

    Great as an entree.

    I made this exactly to the recipe. It was delicious! Hearty, full of flavor and wonderfully chewy (in a good way).

    Suggestions:
    1) This could be a 30 minute meal if you take the time to soak the faro ahead of time. I soaked the faro for an hour the evening before, drained it, and stored it in the 'fridge.
    2) To serve as a stand alone entree, I would increase the amount of mushrooms and spinach.

    Enjoy!

  • Pass the
    Pumpkin

    Celebrate the season's most
    iconic ingredient with
    these seasonal recipes.

    get the recipes
    RECIPES
  • Moves that Curb Cravings

    Hit the mat to help beat food cravings with
    a calming, yoga-inspired workout.

    learn more
    FITNESS
  • Taste-Tested
    Juice Cleanses

    Want to try a detox? Check out the
    five cleanses that revitalized us best.

    learn more
    DETOX
  • Green Your
    Halloween

    Throw a bewitching bash
    with these eerie eco-finds.

    learn more
    GREEN LIVING
Pause

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

Reviews (6)

  • 23 Jan, 2014

    I like this soup. Wouldn't go as far as saying that I absolutely love it but I do like it.
    However, for the first in 10 days within the cleanse, I felt it wasn't enough to get me to lunch time and I started feeling a little week around 12. I guess that if I make this soup again after the cleanse, I'll have a little bit more of it, or I need to think of sufficient morning snacks.

    I prepared steps 1 and 2 the night before so I only had to add the water, warm it up and add the miso in the morning!

  • 14 Dec, 2013

    I love this soup, but I'm a big fan of miso soup in general... this version is heartier, with more veggies and chickpeas. Traditionally, miso soup is very thin, and very simple; sometimes with tofu cubes and seaweed. Admittedly, I prefer it for lunch or dinner rather than breakfast, but either way I love it and have made it many times. If you are soy sensitive, brown rice miso is available in health-food stores.

  • 12 Jan, 2012

    very yummy but a little thin.

  • 11 Jan, 2012

    This is a super-easy recipe and it's filling, but it's a little on the bland side. Miso is not particularly flavorful (it always just tastes like mushrooms to me), so you might want to add your own spices.

  • 10 Jan, 2012

    will this still be good if I make it the night before and heat it up in the morning?

  • 10 Jan, 2012

    Love this recipe! So easy and delicious!

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

Reviews (3)

  • 28 Feb, 2012

    fantastic recipe. subbed more plain sesame oil for the toasted sesame oil - worked very well.

  • 28 Feb, 2012

    also subbed honey for the brown sugar. this came out great.

  • 2 Jun, 2008

    Very delicious. I paired it with an asian inspired meal. I couldn't find white miso anywhere. I added ginger powder and red pepper for added zing.