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The Cookstr Weekly: Healthy Recipes for Resolutions

January 8, 2014
I’m a big fan of Mark Bittman’s approach to sustainable eating as a New Year’s resolution, which he outlined in his New York Times column this week. Rather than making drastic changes as part of a finite diet, approaching our food-related goals in a series of gradual shifts often leads to greater success. And what’s more, eating better isn’t about limiting or giving up, but about adding – new ingredients and techniques, new cuisines and methods. Whether you’re aiming to eat less meat or processed food, incorporate more whole foods and fresh vegetables into your diet, or address new dietary needs and health considerations, these recipes will get you off to a delicious start.
Warmest regards,

Kara Rota
Editorial Director
Cookstr

Caribbean Dream Fish Tacos
  by Nisa Burns

 
When you’re adding more fresh produce into your diet, it helps to think outside of the box. Vegetables for breakfast, legumes hearty enough for meatless main dishes, and fruit in savory meals as well as desserts. This recipe matches mango with avocado, cilantro and red onion for a fresh and light result. And since tilapia and other lean white fish cook so quickly in the pan, this is a great dinner to whip up in twenty minutes when you get home from work, before the urge to order takeout even has a chance to take hold.

Healthy Resolution Recipes from Cookstr

Edamame Tofu Dip by Diane Morgan
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Sweet Potato Salad by Bonnie Ross
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Papaya Salad by Robin Robertson
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Baked Figs with Cinnamon and Honey by Victoria Blashford-Snell and Brigitte Hafner

  by Giuliano Hazan

“You would never guess there are anchovies in this sauce, but without them it would not have the same depth of flavor. Orecchiette, which means “little ears” in Italian, are a specialty of Apulia, where it is still possible to find women making and selling them on the street. Orecchiette are a flour-and-water pasta and you can buy them dried. The classic sauce they are paired with is made with broccoletti, a vegetable similar to broccoli rabe, and I have a recipe for it in my book How to Cook Italian. This version with regular broccoli is a bit milder and sweeter.”  

Giuliano Hazan

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