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.

Eating for Life

Savor this squash all winter with Stuffed Pumpkin recipe

These days nutrition experts are so pumped up about pumpkin they’re urging Americans to feast on the squash throughout the winter months. The Star’s recipe for Stuffed Pumpkin uses the squash as an edible bowl perfect for entertaining. The pumpkin can be cut into wedges and eaten along with the bread stuffing.

Eating for Life

No need to shed a tear with these Guilt-Free Onion Rings

There’s no need to cry just at the thought of indulging in a batch of The Star’s Guilt-Free Onion Rings. The trick to this recipe: We swap the egg yolk and a seasoned flour mixture for a lighter breading of egg whites and crushed cornflakes. Then the onion rings are baked instead of deep-fat fried.

Eating for Life

Tomatoes pair perfectly with grilled steak

The Star’s Grilled Steak and Tomatoes is a swan song to the waning days of summer. It’s also a simple grilled meal with that packs a lot of nutrition. Tomatoes are loaded with the antioxidant lycopene. Beef is packed with protein and is high in iron and vitamin B-12. It’s and is the perfect backdrop for the succulence and slight acidity of tomatoes.

Eating for Life

Dip into dukkah, a nutty condiment

Dukkah, a Middle Eastern blend of toasted nuts, sesame seeds and spices. The crunchy condiment served on olive oil-dipped flatbread is especially popular in Egypt, where nearly every family has developed its their own signature version to suit its their personal tastes. Now it is making waves in the United States as a healthy and crunchy addition to a variety of foods.

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