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When you think of comfort food, what pops into your mind? For me, it's pasta. I love a big bowl of steaming, soul-satisfying pasta. I love it even more when it's good for me, like this Roasted Eggplant Pasta is. It's easy to make and has that hearty, stick-to-your-ribs quality. In my house, pasta sauce is ...Read More...
'Tis the season when we need quick & easy dinners. Last night, I made Spicy Cauliflower and paired it with salmon that I simply roasted until it was done and sprinkled with a little fresh lemon juice. The word "gobbled" was invented in anticipation of describing how we ate it. I (easily) made more than ...Read More...
The next time you chop an onion, don't throw out the papery skins. It turns out that some of the food scraps we toss out are nutritional powerhouses. Sure, you wouldn't eat an onion skin on its own, but toss it in a simmering soup and it will release antioxidants like quercetin, which helps reduce ...Read More...
I love this easy recipe (slightly adapted) from Real Simple. It makes my kitchen smell like fall and it's a delicious way to eat one of the season's best offerings: butternut squash. Pair this with roasted chicken or fish and some sautéed greens. Enjoy! Roast Butternut Squash Puree Serves 6 - 8 3 butternut squash (2 pounds each) 1 ...Read More...
Last week, I talked about Fundamental Foods - ingredients I prepare on Sunday to enjoy during the week. Here's exactly what I made last week: black rice quinoa roasted vegetables (mushrooms, sweet potatoes, parsnips, shallots) sautéed broccoli rabe sautéed kale beans bell pepper slices leeks sautéed with a ton of ginger Armed with these choices, I was able to throw together most of the ...Read More...
I like to prepare batches of food I can mix & match for a variety of meals and snacks. I call them my Fundamental Foods. They’re the building blocks of many of my week’s meals. In any given day, here’s what you’ll find in my refrigerator: Cooked Beans Roasted or Grilled Vegetables Cooked Whole Grains Hard-boiled Eggs Iced Tea Sautéed Greens Cut-up ...Read More...
Do you shudder at the sound of "What's for dinner?" because only a short-order cook can satisfy everyone? Do you send your child off to school with what you feel is a healthy and appealing lunch, only to have it returned at the end of the day, barely touched? You are not alone. It’s possible ...Read More...
I had the pleasure of seeing Michael Pollan speak yesterday at the Stone Barns Center for Food and Agriculture. The topic was how our changing agricultural landscape shapes what we'll be eating in the future. Threads included his thoughts on pesticides, farmers' markets, the organic industry and the government's direct and indirect involvement in what ...Read More...
Lisa Corrado Nutrition
29 Down River Road
New Canaan, CT 06840
203.972.3447
lisa@lisacorradonutrition.com
