Recipe

Hummus is a great, healthy alternative to many dips high in fat and low in nutritional value. Expensive in the store, it is far easier to make than most realize, and the beautiful aspect to making it from home is that you can create and combine as many flavors as you’d like and cater to your favorite variations! Generally what I like to do is make one large basic batch with simple spices and then separate this into several smaller batches with different variations. Spices and small flavorful additions go a long way and you create endless assortments branching from this basic recipe.

While there are several healthy pasta varieties that are making a comeback, one of the healthiest alternatives to date is spaghetti squash. In fact, 1 cup of spaghetti squash noodles only has 42 calories, compared to about 200 calories for 1 cup of traditional pasta, according to the USDA National Nutrient Database.

When I was growing up my Obuelita (Grandmother) would make Bacalaitos all the time. Because codfish is very fishy, this recipe helps eliminate some of the fishiness by turning it into a delicious codfish fritter. I wasn’t always a fan of fish or seafood but Bacalaitos was something I would never turn down.

Codfish fritters are really easy to make and are pretty tasty, too.

Ingredients

A lot of kids are already back in school, the sun is beginning to set a little earlier than we think it will, and the shock of how quickly summer is passing by is setting in. You’ll have to kick those end-of-summer blues to the curb though, because the summertime barbecues haven’t come to a close just yet! If you’re looking for an exciting, new dish to add to your Labor Day food festivities, I’ve got just the recipe for you.

This soup/stew has been around for about 400 years. Being Puerto Rican, I was served this soup/stew many times at our table, especially in the colder months. My Obuelita (Grandmother) would always try to make this soup before cold and flu season came about, swearing it could ward off the illness. I have to say there was much truth in her words. Some people make Sancocho as a soup while others make it as a stew -- either way, it is delicious and I’d like to share the recipe with you.

Ingredients

2 pounds beef short ribs or beef tips

These stuffed peppers are a great veggie entrée or side when you’re grilling! Cheesy and savory, both vegans and omnivores are sure to love them. Clean-up is easy for this one too, since all you’re cooking in is a bit of foil. The peppers are surprisingly filling, so you can serve them on their own or cut in half as a side dish; I like to pair them with rice, cous cous or mashed potatoes. As always, feel free to experiment with different sauces, spices and vegetables to make them your own!

*Makes 4*

Ingredients & Special Supplies

Breakfast, lunch, or dinner – frittatas are great any time of day. The best part is you can add whatever you like! Whether you only have a handful of herbs or are down to your last head of garlic, frittatas are the perfect way to utilize what's left in the kitchen. Traditionally an Italian dish, frittatas were whipped up with leftovers or what little remained in the fridge. The fact that the dish was fried, friggere, in a skillet is how it got its name. Usually served as a snack or appetizer, frittatas are easy to toss together to curb the appetite.

Khichadi is a traditional Indian dish that is both nutritious and easy for the body to digest. It is loaded with spices that cater to the balancing of all three doshas in Ayurveda, and is perhaps the most common staple in the practice due to its ability to improve overall health and detoxify the body. This is also a naturally gluten-free meal for those that are avoiding gluten in their diet. The combination of rice and lentils with ghee, spices and vegetables make this a balanced, beneficial and wholesome meal.

What You Will Need

Lentils with Roasted Beets and Tomato

Turmeric is making its way under the superfood spotlight, and for good reason: it is anti-inflammatory, an anti-depressant, kills cancer cells, and gives skin a healthy glow, to name a few things it can do. Using it as a food rather than a supplement yields the most benefits, as turmeric requires fat to metabolize. Turmeric is in the same family as ginger, so it packs a punch of flavor which can make it difficult to consume without overpowering your food, unless you're fine eating curry every day.