Sweet potatoes often play a starring role in holiday meals, but they take on new life when used to make an indulgent, savory bread pudding. Chef Jeff Schwarz uses three different types of sweet potatoes and combines them with mushrooms, onion, kale and a fresh loaf of loaf of pain de mie for a hearty, comforting dish.
Registered dietitian Tamara Duker Freuman said when a person gets stuck in a rut with their diet, some healthy but less common foods -- such as breakfast radishes, roasted pumpkins seeds and quinoa flakes -- can offer a change of pace. Goat’s milk yogurt is similar to cow's milk yogurt in protein and calcium, she said, and dried wild mushrooms, which are easier to keep on hand than fresh mushrooms, can be rehydrated or ground up and included in favorite recipes.
Oatmeal, quinoa, millet and grits are healthy alternatives to traditional breakfast cereals, which can be loaded with sugar, writes Scott Swartz, an assistant professor of culinary arts at the Culinary Institute of America. Cook the grains in the oven or rice cooker for 20 to 30 minutes and add spices and fruit for a hearty, nutritious and easy-to-make breakfast.
Many shoppers buy more food than they need for a week, so registered dietitians say one way to save money and eat healthy is to have a meal plan and stick to it, but not to over-plan and buy too many perishable items that will not be used. RDs say buying in bulk and freezing produce, along with buying generic products, can save money.
Farro, a hearty grain eaten by ancient Greeks and Romans and long considered a world staple, is becoming popular on California Bay area menus -- and cookbook author Mark Scarbrough can't get enough of the whole grain variety. "It has earthy tones much like mushrooms, a toasted walnut overtone to it that is just missing from pearled [varieties]," Scarbrough said. His recipes for farro with nectarines, basil and toasted pine nuts and farro smoked chicken salad capitalize on the grain's earthy, nutty flavor.