Real sweet treats: Brownie and cookie recipes using sugar alternatives

As I continue to be in love with the world of eating clean and using better, whole and natural ingredients in cooking, I’ve been elated to find a wealth of ideas for swapping real ingredient sugar and sweetener alternatives in place of the less-healthy staples we’re so used to, particularly in baking.

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New year, new recipe: Homemade Burger Patties with Fresh Lime Juice

Food writer Jennifer Fields introduces some fruit to her hamburger patty recipe: fresh lime juice. Quick and easy with a zingy flavor for summer or winter grilling.

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Recipe: Healthy edamame salad with avocado and grapefruit

The New Year is well underway. I don’t know about you, but for me, the dawning of a brand new calendar encourages me to freshen things up in the kitchen. Gone are the last few months of heavy, overindulgence (thank goodness!), and in comes lightened flavors to get our bodies moving for the new adventures ahead. Like this recipe for Edamame Salad with Avocado and Grapefruit.

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Cooking and recipe lesson: Exploring sweet potatoes

Some people are a little unsure about sweet potatoes. They have quite a different shape than an ordinary spud, and aren’t they really, really sweet? Well, the sweetness level I can’t decide for you, but I would suggest letting go of any intimidation about their unique look, grabbing a few and trying them out for a change. They can easily be used in place of regular potatoes for just about any use, except they’ll bring a slightly different flavor and vibrant color to your dish.

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Cooking and recipe lesson: Let's grill some fruit

The seasons are changing and it’s time to get outside and grill. For those looking for something a little different, try this. Look inside your fridge and pull out your favorite, delectable and naturally sweet treats: fruit.

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What exactly does "good" olive oil mean?

When browsing through recipes or watching cooking shows on TV, I’ve noticed something about the mention of olive oil. For example, on the Food Network’s “Barefoot Contessa” with Ina Garten, when it comes time to utilize a drizzle, splash or heaping amount of olive oil, Ina precedes to say, “use some good olive oil”. It got me thinking, what exactly does she, or anyone for that matter, mean by good olive oil. Is it the flavor of the oil? The region where it comes from? Does the price point determine if an olive oil is good?

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