Call Jan Hangen at (617) 566-7100


Let your food be your medicine,
and medicine be your food.

– Hippocrates


Meatless Monday: Black Bean and Cheese Enchilada with Ranchero Sauce


Yield: Serves 6 (serving size: 2 enchiladas and 1 tablespoon sour cream) INGREDIENTS: 2 dried ancho chiles, stemmed and seeded 2 cups water 2 teaspoons olive oil 1 cup chopped yellow onion 5 garlic cloves, sliced 1/4 teaspoon kosher salt 2 cups organic vegetable broth 2 tablespoons chopped fresh oregano 2 tablespoons no-salt-added tomato paste […]



Read The Rest →






Meatless Monday: Vegetable Curry


  Makes 4-6 servings INGREDIENTS: 2 tablespoons canola oil 1 small onion, thinly sliced 2 tablespoons finely julienned fresh ginger (from a 2-inch piece) 1 jalapeño, seeded and cut into thin strips 2 bay leaves 3 garlic cloves, minced 1 teaspoon turmeric 2 small tomatoes, coarsely chopped One 14-ounce can unsweetened coconut milk 1/4 cup […]



Read The Rest →






Think Before You Drink!


Do you know how much sugar is in your beverage? While sugar can add delicious flavor to your favorite tasty treat, too much sugar can lead to long term health problems for both children and adults. In fact, a study published this August in Pediatrics, the official Journal of the American Academy of Pediatrics, a link […]



Read The Rest →






Breakfast is key meal in controlling Type 2 Diabetes


New research shows that a heartly breakfast, high in protein and fat, followed by smaller, lighter meals later in the day, may provide the best diet for controlling HbA1c in patients with Type 2 Diabetes. Daniela Jakubowicz, MD, professor of medicine at Tel Aviv University, Israel, reported that starting the day with a low carb meal, led to […]



Read The Rest →






Meatless Monday: Orecchiette with Roasted Peppers, Arugula and Tomatoes


Yield: 4 servings (serving size: 1 3/4 cups pasta mixture and 2 tablespoons cheese)  INGREDIENTS: 1 orange bell pepper 1 yellow bell pepper 8 ounces uncooked orecchiette pasta 1 teaspoon olive oil 1 teaspoon minced garlic, divided 8 ounces cherry tomatoes, halved 3 tablespoons champagne or white wine vinegar 2 tablespoons olive oil 1 1/2 […]



Read The Rest →






Are your kids tired of the standard PB&J?


It’s that time of year again – back to school, back to packing lunches! As the summer heat lingers, the daily fight of “what’s for lunch” quickly becomes tiresome, leaving parents searching for new, healthy lunch ideas that will keep their kids satisfied. Does this sound like you? Need some adventurous ideas to get you […]



Read The Rest →






Meatless Monday: Orzo Salad with Spicy Dressing


Makes 4 servings (serving size: 1 3/4 cups orzo mixture, 2 avocado wedges, 3/4 teaspoon cilantro, and 3/4 teaspoon parsley) INGREDIENTS: 1 cup uncooked orzo 1 cup frozen whole-kernel corn, thawed and drained 12 cherry tomatoes, quartered 3 green onions, sliced 1 (15-ounce) can black beans, rinsed and drained 1/4 cup low-fat buttermilk 3 tablespoons […]



Read The Rest →






Obesity Considered a Disease – Now What?


The American Medical Association recently declared that obesity is a medical disease and should be treated as such. HURRAY! Right? Well, not so fast. While it is highly encouraging that the countries largest group of physicians has shown its support for the treatment of obesity, what does that declaration actually mean? Unforunately, not much. As […]



Read The Rest →






Meatless Monday: Lemony Quinoa Salad with Pine Nuts and Olives


Makes 1 serving INGREDIENTS: 1/2 cup water 1/4 cup quinoa, rinsed and drained 2 teaspoons pine nuts 2 tablespoons chopped cilantro 1 tablespoon fresh lemon juice 2 teaspoons pitted green olives Salt DIRECTIONS: In a saucepan, boil the water. Add the quinoa, cover and cook over low heat for 12 minutes, until al dente. Transfer […]



Read The Rest →






New in Food: SPE Restaurants


SPE is the newest trend in dining that brings a healthful certification process to restaurants. Focused on nutrition and sustainability, SPE stands for Sanitas per Escam which means “health through food.” What began with a restaurant concept in New York City has now blossomed into a multifaceted company with SPE approved restaurants in New York, […]



Read The Rest →