Eating for Life

Brussels sprouts lighten up for spring in slaw recipe

Although slaw is most typically made from cabbage, just about any sturdy vegetable that can be torn, shaved or sliced into a culinary confetti will work. The key to Brussels Sprouts Slaw With Walnuts and Pomegranate is to shave the finest shreds possible.

Eating for Life

Easy Cioppino is a traditional San Francisco seafood stew

Eating for Life’s Easy Cioppino traces its origins to Italian-American fishermen. Seafood — fish and shrimp in this case — swim in a rich, flavorful tomato broth. Some chefs add garlic, celery and onion. Our recipe adds zucchini, then garnishes the stew with spinach instead of parsley for a bump in nutrition.

Eating for Life

Butternut squash and pasta are a sweet and savory pairing

The Star’s Pasta With Herbs and Butternut Squash offers a creamy and delicious way to enjoy butternut squash served with whole-grain pasta. Butternut squash is a good source of fiber, potassium and magnesium, as well as an excellent source of vitamins A and D. It’s naturally sweet, and you can substitute it for any recipe that calls for pumpkin.

Eating for Life

Quinoa meets Greek yogurt in this healthy breakfast parfait

Trend trackers have been watching both quinoa and Greek yogurt steadily rise in the American diet. The Star’s Quinoa Breakfast Parfait layers quinoa, a rather bland but fluffy and filling grain, with tangy Greek yogurt to create an early morning eye-opener. Both quinoa and Greek yogurt are wholesome, natural and packed with protein.

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