In part one of “cooking with kids” we showed you how to make healthy snacks with your kids at home. In this video we take our apple doughnuts and cucumber cupcakes to the streets to see if they past the taste test. Watch as other kids (and grown ups) in NYC give these goodies goodies a try and talk about why eating healthy is important to them.
How many of you would agree that losing weight is hard to do? Sure, calories in have to be less than energy out, but sometimes there is more to that equation.
It’s easy to make mistakes that unknowingly hinder us from achieving our weight loss goals. In our latest video, we talking about 5 common pitfalls many folks make and what you can do about it. Go ahead and head over to our youtube channel and give this video a pla-play.
Calories. Everybody needs them. But how do you know just how many your body needs per day to maintain your figure — or even lose a couple pounds?
That’s where we come in.
This week we share with you our top secret — yet simple — dietitian formula for determining your daily caloric intake. We also talk about empty calories vs. nutrient dense foods.
Did you know that cancer is the most common cause of death in the US, accounting for nearly 1 out of every 4 deaths?
The good news is that a healthy diet and lifestyle can help you reduce your risk for cancer.
In this episode we discuss the anti-cancer diet, highlighting foods (+ other factors) that have been scientifically proven to fight this ugly disease.
- 2 sweet potatoes
- 1 cup of black beans
- 1 tomatoes, chopped
- 1 clove of minced garlic
- 2 tablespoons of minced onion
- juice from 1/2 lime
- 2 tablespoons of chopped cilantro
- Optional: cumin, chili powder and garlic powder (to taste)
- Cook sweet potato in microwave for 5-10 minutes, until soft (tip: puncture sweet potato with a fork a few times and cover with a moist paper towel to help it cook quicker.
- If you are using an oven, cook at 400 degrees for about 45 minutes
- Chop tomato, onions, cilantro and garlic, mix together
- Optional: Season black beans with cumin, chili powder and garlic powder to taste
- Cut sweet potato in half, and gently mash the two halves with a fork
- Pour black beans over potato, then add salsa type mixture on top
- Add juice from lime and cilantro
Price: 2.41 per serving
Do you guys have trouble figuring out exactly how much to eat? Do you find yourself confused by the gigantic portions that are served at restaurants?
You’re not alone because this is our most requested show evahh!
In this short ‘n sweet episode, we break down our absolute favorite go-to method for measuring portion sizes. It’s super easy too and requires no fancy equipment.
Are you looking for an alternative to those pre-packaged veggie burgers that are loaded with preservatives, sodium, and other icky stuff you probably don’t need?
We thought so.
That’s why we created this delicious DIY black bean veggie burger recipe that is sure to rock your socks. All ingredients are fresh and whole, and everything can be done in 5 easy steps. Watch the video below to get started.
- 1 cup of black beans
- 1/4 cup of finely chopped onions
- 1/4 cup of finely chopped red bell peppers
- 1/4 cup of panko bread crumbs
- 3 cloves of garlic, finely chopped
- 2 tablespoons of ketchup
- 2 tablespoons of whole-wheat flour
- 2 teaspoons of olive oil
- 1 teaspoon of cayenne pepper
- Combine all ingredients in a food processor or blender.
- Pulse a few times to mix well. (If the your machine is not blending well, add a few spoons of water and continuously stir the mixture with a spoon while the blender/food processor is off to get a consistent texture. Then continue pulsing)
- After you get a consistent texture, scoop out the mixture into a bowl.
- Form 4-5 patties with your hands. Sprinkle each side with some extra breadcrumbs for sturdiness. If you plan on eating them up right away, lightly oil a baking sheet and
bake for 15 minutes on each side at 450F or until crisp and brown.
- If you plan on storing them, you can either wrap each patty individually in plastic, or you can line each one with wax paper, and then stack them in a container. Then they can go right into the freezer! Whenever you’re ready, just de-frost and bake them.
Cost per Serving: $.77/serving
We hope you’ve been staying warm! With the weather getting colder and all, it’s really important to keep those beautiful strands moisturized and lubricated to avoid hair snowflakes (aka dandruff).
This week we put together a quick show that features our top 5 foods for healthy hair. These foods are simple, affordable, and can be easily incorporated into your meals. Make sure you head on over to our youtube page to check out this latest video and tons more. If you like what you see, spread the love by sharing the video with your family and friends. Also, let us know what foods you eat to keep your locks healthy.
The One-Pot Pasta recipe has been hot in the streets this year, so we had to put together a quick how-to video on how to make it yourself. This recipe is a winner because it’s easy, affordable, & filling. It makes the perfect lunch, and the best part is you can customize with your favorite toppings and sides.
- 12 ounces whole wheat spaghetti
- 5 cups water
- 1 cup of cherry tomatoes, halved
- 1 large onion, thinly sliced
- 7-8 leaves of fresh basil
- 6 cloves garlic, thinly sliced
- 5-6 black olives
- 1 tablespoon of oregano
- 1 tablespoon of olive oil
- Pinch of salt and pepper
- Optional: 1 tablespoon of your favorite cheese (we used feta)
- In a large skillet or flat pot, combine all ingredients except for the salt and cheese.
- Boil the mixture on high heat (without a cover) for 12-15 minutes. Make sure to stir the pasta every 5 minutes.
- When the pasta is al dente (aka firm but not hard) and most of the water has evaporated, turn off the heat.
- Sprinkle some salt and top with fresh basil and cheese. Enjoy!
Calories: 238/serving (338/serving with cheese)
Cost per Serving: $1.07/serving