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10 Better Breakfasts: Sugar-Saving Swaps

March 27, 2017

A proper breakfast has the power to fuel your morning, boost your metabolism, enhance concentration, and set a positive tone for the rest of the day. Sadly, standard American breakfasts have been shown to do the exact opposite—excess sugars and refined carbohydrates hide in granola bars, cereal, processed bread, and even fruit yogurt, and are a recipe for mid-morning crashes and dreaded weight gain.

Want to know how you can make breakfast work for you, not against you? Here are 10 healthy twists on breakfast favorites that are sure to satisfy your taste buds AND your health:

Photo courtesy of Food By Mars

Photo courtesy of Food by Mars

  1. Swap sugary-granola for Grain-free Cocoa Granola. Serve it with banana slices and plain yogurt or milk for a protein, fiber, and antioxidant-filled breakfast with all the crunch, and none of the added sugar.

    Photo courtesy of Simply Delicious

    Photo courtesy of Simply Delicious

  2. Swap regular pancakes for Banana Oat Pancakes made with oats and sweetened only with banana. Pancakes are typically packed with sugar, butter, and refined carbohydrates. This alternative is a nutrient-rich rendition of the classic. Skip the maple syrup and you’re good to go.

  3. Swap sugary cereal for Shredded Wheat with milk and sliced banana or berries. If cereal is a must-have, stick to plain, unsweetened, whole grain sources. The first few days may be the toughest, but your taste buds will eventually adapt and you’ll be able to kiss sugary cereals goodbye. And we’re sure you’ll grow to appreciate the taste of fresh fruit as a natural sweetener!

    Photo courtesy of Minimalist Baker

    Photo courtesy of Minimalist Baker

  4. Swap sugary French toast for 5 Ingredient Banana French Toast sweetened only with banana. Similarly to pancakes, french toast can contain a plethora of ingredients with little to zero nutritional value. Try this more nutritious alternative, and remember to use whole grain toast as your base!

    Photo courtesy of Harney & Sons Fine Teas

    Photo courtesy of Harney & Sons Fine Teas

  5. Swap sugary coffee drinks for unsweetened tea. Every breakfast needs a better beverage. And let’s face it, a Frappuccino is actually a milkshake masquerading as coffee—you don’t even want to know how much sugar is in one of those bad boys. Ditch the milkshake for Harney & Sons Fine Teas Black Currant. Its fruity, berry flavor will satisfy any desire for sweetness, no added sugar required.

    Photo courtesy of Anne food.

    Photo courtesy of Anne food.

  6. Swap fruit yogurt for plain yogurt with fresh fruit. One 8 ounce serving of Yoplait Strawberry Yogurt has a staggering 30 grams of added sugar—that’s far more added sugar than one should eat in an entire day! Stick with unsweetened plain or Greek yogurt, and add your own berries or banana for fiber and sweetness without the added sugar.

    Photo courtesy of Paleohacks

    Photo courtesy of Paleohacks

  7. Swap regular waffles for Banana Coconut Flour Waffles. Believe it or not, these waffles are made mostly from eggs and bananas, making them high in protein, fiber, and micronutrients. Top with whole fresh fruit such as strawberries or banana slices and you’ve got yourself a power breakfast.

  8. Swap maple syrup for unsweetened applesauce and plain yogurt on pancakes, french toast and waffles. One tablespoon of maple syrup contains a whopping 12 grams of sugar, and that’s only a fraction of what people consume in one sitting. Although maple syrup is minimally processed, sugar is sugar is sugar, so make the switch to unsweetened applesauce and plain yogurt for a naturally sweet, creamy alternative.

    Photo courtesy of Realfoodology

    Photo courtesy of Realfoodology

  9. Swap brown sugar oatmeal for Banana-Sweetened Oatmeal. Brown sugar may be a classic, but it is time oatmeal shines without the added sugar. Slicing bananas into the pot with your oats and milk leads to an equally sweet treat, no brown sugar needed. Add a spoonful of nut butter or top with toasted almonds or pecans for added protein.

    Photo courtesy of Anne food.

    Photo courtesy of Anne food.

  10. Swap jam on toast for nut butter on toast with a side of fruit. Jams and jellies contain fruit, but they also contain a ton of sugar. Stick with a protein-rich spread such as nut butter that will fuel you throughout the day, and fiber-rich whole fruit. And don’t forget to choose a whole grain bread without any added sugar!

Once you start making simple swaps like these, your taste buds will adapt and your metabolism will follow suit. Remember—stick to whole fruit for sweetness, and choose fiber-rich, whole-grain sources of carbohydrates. And in general, it’s best if you make it yourself. To learn more about building a better breakfast, download Foodstand’s free app, and join the Avoid Sugar at Breakfast Challenge. Then invite a buddy to do the Challenge with you—to hold you accountable, and congratulate you for sticking with it.

Features Recipes


February 1, 2017

Thursday, February 2, 2017. You might know it as Groundhog Day, but it’s also the day that most people kiss their unsustainable New Year’s resolutions goodbye. According to Foursquare and Swarm data, the first Thursday in February is the day that the rise in fast food check-ins and downturn in gym check-ins meet. Why? Every January the internet is abuzz with crash detoxes and diet fads, none of which are healthy or sustainable. And evidently, most don’t make it beyond a month.

But developing good eating habits isn’t about extremes like swearing off gluten forever, never eating fries again, or pretending dessert doesn’t exist. It’s about making a habit of choosing the better option (and even indulging once in a while). Here are some simple swaps you can make in 2017 to get and stay healthy this new year.

  1. Breakfast pastries for toast—Breakfast pastries (aka dessert in the morning) flood your body with a ton of sugar, and set you up for a mid-morning crash. Try whole grain toast with nut butter and banana slices; avocado, olive oil and sea salt; an egg, sautéd spinach and Sriracha; goat cheese and berries… Bottom line, ditch the added sugar for some whole grains, protein, healthy fats and fruit.
  2. Sugary cereal/granola for homemade muesliMuesli is a combination of raw oats, nuts, seeds, dried fruit and other whole grains. It is high in protein, low in added sugar, and delicious with milk or yogurt.
  3. Soda for seltzer—Seltzer aka soda water aka sparkling water is cold and fizzy without the chemicals or added sugar. If you need some sweetness, try adding frozen or fresh pieces of fruit to the bottom of your glass.
  4. Pepperoni pizza for veggie pizza—Thin crust pizza piled high with veggies from your local, family-run pizza joint is lower in fat and higher in vitamins, minerals and fiber than your typical meat-laden, chain-store pizza. Better yet, make it yourself!
  5. Hamburgers for veggie burgers—A thick slice of grilled mushroom or eggplant is a sustainable, meaty burger alternative, with less fat, and more vitamins, minerals, and fiber. Try these Eggplant Sliders the next time you get a hankering for a burger.
  6. Spaghetti for spiralized veggie noodles—Spiralized zucchini or squash is a great vehicle for your favorite pasta sauce without the refined carbs. Spiralized noodles give your body the vitamins, minerals and fiber it needs, plus extra flavor too. Try this recipe for Zoodles with Basil Pesto.
  7. French fries for sweet-potato “fries”Baked Sweet Potato Fries are lower in fat and higher in antioxidants. Plus, they’re naturally sweet, and help curb sugar cravings.
  8. Chips for crispy chickpeas—Protein-rich, Roasted Chickpeas are craveably crispy and salty, but without the bad fat from the fryer. Plus, they’re higher in fiber and nutrients too.
  9. White flour cookies for almond flour cookies—Almond flour is packed with protein, and making the cookies yourself lets you control the sugar. Try these Sesame and Anise Cookies that are sweetened with maple syrup.
  10. Ice cream for banana “ice cream”—Store-bought ice cream is packed with added sugar and saturated fat. Making Banana “Ice Cream” at home in your food processor is equally as sweet and creamy, no added sugar required.
  11. Candy bars for dark chocolate + nuts—Candy bars are often packed with sugar and chemicals. If you want a chocolatey treat, try dark chocolate (70% cacao or higher) with a handful of toasted almonds. Dark chocolate has less sugar, and nuts are full of protein to help your body manage the sugar load.
Features Recipes

Eat Healthy With 10 Minutes + $10 Per Day

January 5, 2017


You know you need to eat more healthfully, but doing so when you’re short on time and on a budget is NOT easy. Which is why we’ve come up with delicious and nutritious, easy-to-execute, minimally-processed, affordable meals so you can ditch the frozen dinners and cheap, bad-for-you snacks. With a little Sunday night prep, each of these meals can be made with less than 10 minutes of prep time. Budget < $10 per person per day

Track your healthy, home cooking habit by joining the Cook Dinner More Often Challenge on the Foodstand app. Happy cooking!



Breakfast: Frittata Muffins

Eggs are a good source of high-quality protein, and can be a key part of a balanced, no-added-sugar breakfast when combined with your favorite veggies. Bake them in muffin cups so you can grab one in the morning on your way out the door. They travel well, and can be eaten fresh out of the oven or cold out of the fridge.

Give your chopped veggies a quick stir fry (1 minute) while you whip up your eggs. Stir in the veggies, season with salt and pepper to taste, and pour into greased muffin cups. Bake on 400 until golden brown. Eat fresh, or store them in individual reusable containers in the fridge for a grab-and-go breakfast.

Avg Price: $2.00
Prep time: 3 minutes


Lunch: Protein Salad

Assembling salads can be time-consuming, but if you plan ahead with the right ingredients, you can put this together in a jiffy. Combine baby kale, lentil sprouts, sliced mushrooms, pumpkin seeds, chopped cauliflower, chopped cabbage, a couple of slivers of smoked salmon and a heaping spoon of hummus in a to-go container. Season with salt and pepper to taste. If your mushrooms, cauliflower, and cabbage are pre-chopped, you can assemble this in a matter of minutes. Adding hummus to your salad gives you extra fiber and protein, and acts as a dressing without wilting your salad during the day.

Avg Price: $3.60
Prep time: 3 minutes

Dinner: Slow Cooker Chicken Stew

Despite its name, the slow cooker is your best friend for speedy meals. Before you leave for work, toss your favorite veggies, grains, and protein in a slow cooker with water (or stock) and seasonings. Turn it on low, and by the time you get home, dinner will be ready! My favorite combination is lentils, chickpeas, tomato, organic chicken breast, farro, cauliflower, bell pepper, and garlic. Seasoned with salt, pepper, paprika, and fresh rosemary (which doesn’t wilt), or chili powder, cumin, cinnamon, cardamom, and coriander. On a cold winter night, this stew is filling, warm, and fully balanced for a nutritious meal.

Avg Price: $3.00
Prep time: 4 minutes



Bonus Snack: Sweet Potato Crisps

Thinly slice a sweet potato (with a knife or a peeler), toss in olive oil, salt, pepper, paprika, and rosemary, and bake for 2 hours at 250 degrees. Flip them once about halfway through the baking process. Snack on these instead of chips or french fries.

Avg Price: $1.00
Prep Time: 4 minutes





Breakfast: Overnight Oats in a Jar

The McDonald’s Dollar Menu has got nothing on this delicious, healthy breakfast. Jars give the ultimate convenience, but if you definitely need to discard your brekkie container, make it in a recyclable solo cup. Start with a base of plain rolled oats, then top with almond milk, nuts, cinnamon, and a drizzle of honey or coconut nectar for a bit of sweetness. By the next morning, you’ll have a DELICIOUS and filling breakfast that is ready to go when you are.

Avg Price: $1.17
Prep time: 2 minutes



Lunch: Avo Egg Sandwich with Sprouts

Assembling a sandwich is one of the easiest things to do in the morning, but ensuring it holds up until lunchtime is the trick. This avo egg sandwich can be prepped in 5 minutes if you follow the right order of operations. First, heat oil in your egg pan. Put 2 slices sprouted whole grain bread in the toaster. Crack 2 eggs in the pan, season with salt and pepper, give it a quick stir, and turn the heat to low. Slice half of the avocado and sprinkle it with lemon juice. Grab the toast, flip the eggs, and slather one piece of toast with avocado. Once cooked, place the eggs on top of the avocado, top with sprouts, close your sandwich, and wrap it up. You’re done!

Avg Price: $2.20
Prep time: 4 minutes



Dinner: Butternut Squash Chana Masala

Butternut squash is quite surprisingly affordable this time of year since it’s in season, and is a great source of carotenoids and vitamin A. The squash seeds can also be scraped out and toasted for a yummy snack (or most grocery stores sell pre-chopped squash, saving you a ton of time). Making chana masala is pretty simple—in a large saucepan, start with a base of tempered cumin seeds followed by sautéed onion, ginger, and green chili. Add in spices (coriander powder, cumin powder, red chili powder, and turmeric), toss in the squash, chickpeas, and tomatoes, season with salt and pepper to taste, and wait for it to cook. Top with lemon juice, and serve like a “stew” with a whole grain like quinoa, barley, or farro for a well-balanced, filling meal.

Avg Price: $3.39
Prep time: 4 minutes



Bonus Snack: Roasted Crunchy Chickpeas

Rinse and pat dry canned chickpeas, toss in your favorite spices (our favorites include chili powder and curry powder or rosemary and lemon zest), salt and pepper to taste, and olive oil, and roast for 30 minutes at 450 degrees. There you have it—a delicious, crunchy snack for the week.

Avg Price $0.75
Prep time: 5 minutes



Photo credit: Nutrition Stripped

Photo credit: Nutrition Stripped

Breakfast: Sweet Potato Toasts with Almond Butter and Pumpkin Seeds

Swap sweet potato slices for your morning toast (they toast up in a toaster using the high setting for several cycles, or a total of about 15 minutes in a regular oven), and top with almond butter and pumpkin seeds—this is Mother Nature’s pop tart! You’ll get a healthy dose of fiber, protein, and hunger-fighting goodness with this hearty breakfast. If you’re on the go, sandwich two slices of sweet potato together and eat it on the run.

Avg Price: $1.15
Prep time: 4 minutes



Lunch: Baked Eggs in Portobello Caps

Baked eggs are a perfect lunch to make before you head out the door in the morning. They take 2 minutes to prep, and bake to perfection while you’re getting ready. Lather two portobello mushroom caps in olive oil, sprinkle with salt and pepper, and place on a greased baking sheet. Crack 2 eggs in a bowl, whip, and stir in your favorite chopped veggies like broccoli, spinach, or thawed frozen edamame. Carefully pour half the egg and veggie mixture in each mushroom cap. Pop them in the oven at 375 degrees, and bake for about 25-30 minutes, until golden brown. Place them in a reusable container (preferably glass for easy reheating), and out the door you go!

Avg Price: $2.75
Prep time: 2 minutes



Dinner: Shakshuka

This Israeli brunch favorite can also be served as a one-pot dinner. You can customize it however you like by tossing in added veggies like broccoli or zucchini. This is also a perfect contender for chopped, frozen veggies to cut down on time. Start by sauteing onions and garlic in olive oil in a cast iron skillet. Add in a can of chopped tomatoes and veggies, and season with salt, pepper, paprika, chili flakes, and cumin. Let it simmer until tomatoes are mostly cooked.  Make a few dents in the tomato sauce with a big spoon, and crack each egg directly into each dent in the sauce, leaving space between each. Cover, and let the eggs get poached in the stew and either finish on the stovetop or pop it in the oven for 2 minute bake. If you like, serve it with a slice of whole grain pita bread.

Avg Price: $4.25
Prep time: 5 minutes


Bonus Snack: Apples with Almond Butter

Apple slices with almond butter are easy to prep at home or at work (especially with an apple corer), and provide the perfectly sweet, juicy, and tart snack you’re looking for at 3pm.

Avg Price: $1.75
Prep time: 2 minutes


Now that you have a game plan, maximize your dollar and the clock by carving out a little time to chop your veggies on Sunday nights. Or if you’re in a serious pinch, start with frozen, pre-chopped veggies. Stock your pantry with nut butter, canned beans, and whole grains so you have some on hand. And keep nuts and seasonal fruits in sight so you have an easy snack always at your fingertips.

Features Recipes


May 30, 2016


Did you know that we waste up to 40% of our food? Almost half! To put it in perspective, that’s about 400 pounds per American every year—wasted. Yet one in seven people in the US is food insecure.

We launched our first #NoFoodWaste campaign last November, and gave you our Top 5 Ways to Cut Food Waste. Reducing waste at home is key—we are the largest slice of the food waste pie (making up over 40%) but over 60% of waste happens before food even gets to our homes. Each week this month, we’ll fill you in on the larger picture of food waste along the supply chain.

How can you Be A Zero? We ask you to have zero food waste! For the month of June, share your #NoFoodWaste tips and photos on the Foodstand app in preparation for June 30th, our Official Day of Zero Waste. Each #NoFoodWaste post you make and every friend you refer to Foodstand enters you to win $25 from Brooklyn Kitchen.

Speaking of which, congratulations to last week’s final #FoodRevolution prizewinners— @MrsXtina for inviting a friend to Foodstand, and the winner of Jamie Oliver’s new book, @JenniferEmilson, for her watermelon buckwheat granola post!


KIMCHI FRITTATA by gingerandchorizo



300g (10-11 ounces) new potatoes, thinly sliced
8 free-range organic eggs (assume 2 per person, so you know if you want to make a bigger potion)
a handful of broccoli, roughly chopped
half a courgette (zucchini), halved lengthwise then cut into half moon disks
a small red bell pepper, diced
1 cup of packed Kimchi, homemade or shop-bought
salt and pepper to taste
vegetable oil


Preheat the broiler to the highest temperature.

Beat the eggs in a large bowl and season with a good pinch of sea salt and freshly ground black pepper. Set aside.

Warm a splash of vegetable oil in an oven-proof frying pan or skillet, then add the sliced potato and pan-fry for about 5 minutes or until the potato turns golden brown and translucent. Turn a few times to make sure they are evenly cooked. Season to taste.

Add the vegetables to the potato and fry for a minute, then add another pinch of salt and pepper to the pan. Put the lid on and cook the vegetables for about 4 minutes on medium low heat. Stir once or twice, then add the kimchi and combine well.

Turn the heat up to medium and pour in the beaten eggs (make sure the vegetables are covered evenly with the egg). Cook on the stove until the edge of the egg has started to turn solid, and there are air bubbles popping up everywhere in between the vegetables.

Transfer the pan to the oven under the broiler for about 6-9 minutes or until the eggs are set and the surface takes on a nice brown colour.

Remove the pan from the oven and set aside to cool down a little bit. You can either turn the frittata on a serving plate or serve it straight from the pan. Serve with more kimchi if desired.

Serves 4

RED CURRY SOUP by annefood



1 yellow onion, halved and sliced thin
5 cloves garlic, minced (prep the garlic 10 minutes before cooking to maximize nutritional value)
3” knob ginger, peeled and minced
2 red jalapeños, minced
1 can coconut milk
1 can lite coconut milk
4 ounces red curry paste
1 quart vegetable broth
3 carrots, sliced into thick half-moons
1 small head of broccoli, cut into florets
about 15 medium baby bella mushrooms, quartered
3/4 – 1 lb small shrimp, peeled and deveined
3 tablespoons Braggs Liquid Aminos
3 tablespoons sesame oil
1 teaspoon red pepper flakes
5 ounces rice noodles
3 heads baby bok choy, sliced
1 bunch scallions, chopped into 1-inch pieces (greens too)
juice of 1/2 lime
sea salt
extra virgin olive oil and/or coconut oil


Add a few tablespoons of olive and/or coconut oil to a pot over medium heat. Add the sliced onion and sauté, stirring often, until onion starts to show some color but is still fairly firm (a few minutes).

Push the onion to the edges of the pan and turn heat to medium-low. Add another splash of oil in the center of the pan if needed, and add the garlic, ginger and jalapeño. Cook for a minute or two, until fragrant and lightly golden, then stir with the onions.

Add the coconut milks and red curry paste. Stir to combine. Add the vegetable broth, raise the heat to medium-high, and bring to a boil. Add the carrots and cook for a few minutes. Add the broccoli and mushrooms, and cook for another minute or two.

Add the shrimp to the pot, and push them to the bottom so they are submerged. Stir in the Braggs, sesame oil, and red pepper flakes. After one minute, stir in the rice noodles, making sure they break apart and don’t stick.

Add the bok choy, scallions, lime juice and a large pinch of sea salt. Cook for a few minutes until the shrimp are cooked through, and the rice noodles and bok choy are tender. Serve immediately.

Serves 4-6.

Features Recipes


May 23, 2016

Photo @etsummer


We celebrated Food Revolution Day with Jamie Oliver last Friday, but the #FoodRevolution isn’t over yet! You still have 6 days left (deadline is Sunday, May 29th at midnight EST) to enter our two Food Revolution contests.

Here’s how!

1. Join Jamie Oliver on the app and share recipes and tips that have saved your life using #FoodRevolution. Every tagged post counts as an entry to win an autographed copy of Jamie’s new book.

2. Once you share, invite 3 of your friends to join the Revolution on Foodstand—each friend you bring to Foodstand enters you to win $100 at Brooklyn Kitchen.

A big congratulations to last week’s Brooklyn Kitchen prizewinner @mr_good_food for inviting a friend to Foodstand, and the winner of Jamie’s new book, @Lulu, for her spring garlic #FoodRevolution post! Keep up the good work, and stay tuned for next week’s final winners. It could be you!





1 pound carrots
1¼ pounds potatoes
1 head of garlic
5 sprigs of fresh rosemary
olive oil
3½-pound whole higher-welfare chicken
1 lemon
5 sprigs of fresh thyme


Preheat the oven to 425°F. Scrub, trim and halve the carrots lengthways. Scrub, peel and halve the potatoes, quartering any larger ones. Add to a large roasting pan.

Break the head of garlic into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary leaves, discarding the stalks. Add the garlic and rosemary leaves to the pan. Drizzle with oil, season with sea salt and black pepper, then toss well and spread out in an even layer.

Rub the chicken all over with a pinch of salt and pepper, and a drizzle of oil. Stuff the chicken cavity with the whole lemon and the thyme sprigs. Place the chicken in the pan, on top of the vegetables.

Reduce the oven temperature to 400ºF, then add the chicken and roast for 45 minutes. Carefully remove the pan from the oven, use tongs to turn the vegetables over, then spoon any juices from the pan over the chicken.

Return the pan to the oven for a further 30 minutes, or until the chicken is cooked through. To check, pierce a chicken thigh with the tip of a sharp knife – if the juices run clear, it’s done. Otherwise return the pan to the oven, cook for a little while longer and repeat the test.

Once cooked, transfer the chicken to a board and return the vegetables to the oven for a final 5 minutes to crisp up, if needed. Cover the chicken with a layer of aluminum foil and a dish towel, then leave to rest for 10 to 15 minutes.

Using a sharp carving knife, cut up the chicken, then serve with the roasted veggies. Delicious with a green salad on the side.

Serves 4; Ready in 1 hour 45 minutes

FALENTIL by debspots



1 cup lentils
1 sweet potato
1 celery rib, minced
1 scallion or 2 fat, wild chives, sliced thinly
1 large jerusalem artichoke, diced (optional)
3 tbs olive oil
1/3 cup panko, regular or gluten free
1/4 cup salted toasted almonds
cumin, to taste
cayenne, to taste
salt and pepper


If you have time, brining lentils improves their flavor and texture. Then cook them in simmering water until they are tender: 5-7 minutes of they’re brined, 15-20 if not. Drain very well.

Cook the sweet potato in the microwave for 6 minutes or conventional oven for 50-60 minutes, until very soft.

Sauté the scallion or chives, celery, and jerusalem artichoke, if using, in 1 tbs. of the the oil for 5 minutes or so, until the vegetables soften.

Place the almonds in the bowl of a food processor and buzz until finely ground; stop before you make almond butter. Add the remaining ingredients and process until everything comes together in a mass and is uniformly pulverized. It’s ok if you have some texture, but you don’t want whole lentils or big chunks of veggies. You’ll want to stop and scrape the bowl a few times. Taste for and adjust seasoning.

Scrape this lovely paste into a big bowl, cover, and refrigerate for at least an hour and up to a day. Form into 9 patties, roughly 2 inches across and ¾ inch thick.

Preheat the oven to 350°. Heat the remaining 2 tbs. oil in a heavy, large, nonstick skillet. Cook the falentils over med-high heat until browned, about 5 minutes; flip and brown on the second side. Slide the pan into the oven for 15 minutes until the patties are heated through. Serve immediately, or refrigerate and reheat in a conventional or microwave oven—they reheat beautifully!

There are so many ways to serve these. They’re great with traditional falafel accompaniments like hummus, tomatoes, olive oil, lemon, lettuce, pita… Or you could treat them like a burger—top with mayo, ketchup, mustard, tomato, onion. Or try them with Tzatziki or Tahini Sauce with Herbs.

Makes 9 falentils, serves 4 as a main course.

Features Recipes

Where you NEED to be this week

May 16, 2016


Food Revolution Day is this Friday, May 20th! How are you going to celebrate to help Foodstand and Jamie Oliver fix the food system? Join us at our Food Revolution Day events all week long to celebrate IRL (in real life)!

Tonight, Monday May 16th, it’s Foodstand’s Good Food Spotlight. Tomorrow, Tuesday May 17th, we have the one and only Michael Moss at Food Film & Book Club discussing his #1 NY Times Bestseller Salt Sugar Fat. Not in New York? You can host your own FB&FC event! And Friday, May 20th—Food Revolution Day we’ll be streaming live from the Union Square Greenmarket doing a special Jamie Oliver recipe demo. Stop by, say “Hi!” and be entered to win prizes!

A big congratulations to last week’s Brooklyn Kitchen prizewinner @cedric for inviting a friend to Foodstand, and the winner of Jamie’s new book, @munchiemummy for her cooked lettuce #FoodRevolution post! Keep up the good work, and stay tuned for next week’s winners!





8 ounces thick flat rice noodles (rice sticks) or chow mein-style egg noodles
1 red onion
2 cloves of garlic
2 inch piece of fresh root ginger
1/4 of a bunch of fresh cilantro
1 small head of broccoli
1 red or yellow bell pepper
12 ounces firm tofu
1 carrot
optional: 1/2 a fresh red chile
3/4 cup raw cashew nuts
vegetable oil
4 ounces snow peas
4 ounces baby spinach
2 limes
Asian sesame oil
low-salt soy sauce


Cook the noodles following the package instructions, then drain and refresh in cold water (this stops them from over-cooking) and place to one side.

On a cutting board, peel and thinly slice the onion, then peel and finely chop the garlic. Peel the ginger using a teaspoon, then chop into matchsticks.

Pick the cilantro leaves and finely chop the stalks. Cut the broccoli florets off the stalk, halve any larger florets, then thinly slice the stalk. Halve the bell pepper, scoop out the seeds and pith with a teaspoon, then slice into strips.

Cut the tofu into rough ¾ inch cubes. Using a vegetable peeler, peel the carrot lengthways into long ribbons. Trim and halve the chile lengthways (if using), then run a teaspoon down the cut side to scoop out the seeds and white pith. Thinly slice at an angle, then wash your hands thoroughly.

Place a wok or large non-stick frying pan on a medium heat, add the cashew nuts, and toast until golden, stirring regularly. Tip into a small bowl.

Place the wok or pan back on high heat and drizzle in 1 tablespoon of vegetable oil. Add the red onion, garlic, ginger and cilantro stalks, then fry for 2 minutes, or until lightly golden, stirring regularly.

Throw in the broccoli, bell pepper, tofu and snow peas, and fry for 2 minutes, stirring regularly. Stir in the spinach and let it wilt, then add the noodles and carrot ribbons. Toss well for a minute to heat through.

Squeeze over the juice from half the lime, add 1 teaspoon of sesame oil and 2 tablespoons of soy sauce, then toss to coat. Sprinkle over the sliced chile (if using), toasted nuts and the reserved cilantro leaves, then serve with lime wedges for squeezing.

Serves 4; Ready in 30 minutes





6 medium diced parsnips
2 cloves of garlic
1 cup diced sweet onion
1 can organic coconut milk
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon grated ginger—add more if you like it with a stronger kick
1/3 cup olive oil
Salt and pepper
5 cups water


Preheat oven to 400 degrees where parsnips will roast for 20-30 minutes until soft, but not burnt.

Bring a cast iron pan to medium heat, add olive oil, onions and garlic. Stir for about a minute until the garlic and onion are getting soft but not browned. Add parsnips, turmeric, cumin, salt and pepper and stir until all are mixed well.

When parsnips are ready, put them in a blender with the five cups of water. Blend until soft and smooth, then transfer to the heated pan. Add the coconut milk and ginger. Stir until all is mixed well and let it simmer for about 5 minutes.

Ready to serve! You can garnish with snap peas or cilantro to give it a green kick!

Features Recipes


May 9, 2016


The Food Revolution is underway! As you know, this month we’re partnering with Jamie Oliver’s Food Revolution Day to do our part to fix the food system. You’ve been showing us your #FoodRevolution posts on the Foodstand app, but there’s power in numbers—so why not bring some friends?!

Invite 3 friends to join the Revolution on Foodstand! Each friend you bring to Foodstand enters you to win $100 at Brooklyn Kitchen. Help your friends take charge in their homes and kitchens, and inspire them to cook a meal to fight back—have them join today to get a starter pack of recipes and tips from Jamie and Foodstanders.

A big congratulations to last week’s Brooklyn Kitchen prizewinner @MelissaSteward for inviting a friend to Foodstand, and the winner of Jamie’s new book@carpe_deli, for her Tropical Maracuja Ice Cubes #FoodRevolution post! Keep up the good work, and stay tuned for next week’s winners!







1 clove of garlic
1 red onion
2 carrots
2 stalks of celery
1 zucchini
1 small leek
1 large potato
1 x 15-ounce can of cannellini beans
2 slices of higher-welfare smoked bacon
olive oil
½ teaspoon dried oregano
1 fresh bay leaf
2 x 14-ounce cans whole peeled tomatoes
4 cups organic vegetable broth
1 large handful of seasonal greens, such as savoy cabbage, curly kale, chard
4 ounces whole wheat pasta
optional: ¼ of a bunch of fresh basil
Parmesan cheese


Peel and finely chop the garlic and onion. Trim and roughly chop the carrots, celery and zucchini, then add the vegetables to a large bowl. Cut the ends off the leek, quarter it lengthways, wash it under running water, then cut into ½ inch slices. Add to the bowl.

Scrub and dice the potato. Drain the cannellini beans, then set aside. Thinly slice the bacon.

Heat 2 tablespoons of oil in a large saucepan over medium heat. Add the bacon and fry gently for 2 minutes, or until golden. Add the garlic, onion, carrots, celery, zucchini, leek, oregano and bay and cook slowly for about 15 minutes, or until the vegetables have softened, stirring occasionally. Add the potato, cannellini beans and canned tomatoes, then pour in the vegetable broth.

Stir well, breaking up the tomatoes with the back of a spoon. Cover with a lid and bring everything slowly to a boil, then simmer for about 30 minutes, or until the potato is cooked through. Meanwhile…

Remove and discard any tough stalks bits from the greens, then roughly chop. Using a rolling pin, bash the pasta into pieces while it’s still in the package or wrap in a clean tea towel.

To check the potato is cooked, pierce a chunk of it with a sharp knife – if it pierces easily, it’s done. Add the greens and pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Try some just before the time is up to make sure you cook it perfectly.

Add a splash more broth or water to loosen, if needed. Pick over the basil leaves (if using) and stir through. Season to taste with sea salt and black pepper, then serve with a grating of Parmesan and a slice of whole wheat bread, if you like.

Serves 8; Ready in 1 hour 20 minutes





600g (21 ounces) asparagus, snap off the woody ends (save for stock if you like) and peel the end of the stems (optional)
1 un-waxed lemon, thinly sliced
8-10 slices of chorizo
50g (just under 2 ounces) feta cheese
A handful of whole raw almonds
Salt and pepper
Olive oil
Fresh mint leaves (optional)
serving ideas:
on its own
on top of grains like quinoa or millet
filling for baked sweet potato (or potato)
in wraps
on sourdough
with mixed leafy salad


Preheat the oven to 200 degrees celsius (390 F).

Arrange the asparagus (in one layer) on a baking sheet lined with parchment paper. Give a good few twists of pepper. Lay the lemon slices on the asparagus and then drizzle a good glug of olive oil. Bake in the oven for about 20 minutes (depends on the size of your asparagus—if they are thin ones, minus 5 minutes roasting time) then add the chorizo slices. Bake in the oven for another 5 to 8 minutes or until the sausage turns crispy.

While the asparagus is roasting, toast the almonds in a dry frying pan on low heat until they are lightly toasted and aromatic, about 5 minutes. Transfer the nuts to a cutting board and roughly chop.

When the chorizo is nice and crispy, remove the tray from the oven. If you are serving it straight from the tray then crumble feta cheese on top and sprinkle over the chopped almond. Season with salt if needed. Alternatively, transfer the asparagus, lemon and chorizo to a serving platter (or individual plate) before adding the cheese and nuts. Serve immediately.

Serves 2

Features Recipes


May 2, 2016



This month, we’re partnering with Jamie Oliver’s Food Revolution Day to do our part to fix the food system. We know hyper processed food makes our communities and our planet unhealthy, but we can take charge in our own homes and kitchens, and cook a meal to fight back. It’s not always easy, so all month long, we’re challenging you to share your best kitchen tips and recipes using #FoodRevolution to help us all get in the kitchen more often. Join today and get a starter pack of recipes and tips from Jamie and Foodstanders to help you master the kitchen.

How can you participate?

1. Join Jamie Oliver on the Foodstand app and share recipes and tips that have saved your life using #FoodRevolution. Every tagged post counts as an entry to win an autographed copy of Jamie’s new book.

2. Once you share, invite 3 of your friends to join the Revolution on Foodstand—each friend you bring to Foodstand enters you to win.

3. Meet at a Food Revolution Day x Foodstand event! We’re celebrating around the country, all month long. Our next event is in everyone’s backyard—it’s online! We’re co-hosting a Twitter chat with CSPI and Moms Rising, talking about all things sugar. See you there!






1 1/4 pounds baby white potatoes
8 ounces fine green beans
8 ounces broccolini
4 x 5-ounce salmon fillets, scaled and pin-boned, from sustainable sources
olive oil
1 lemon
For the pesto:
3 tablespoons pine nuts
1/2 a small clove of garlic
2 ounces fresh basil
extra virgin olive oil
1/2 ounce Parmesan cheese
1 lemon


To make the pesto:

Place a small, non-stick frying pan over medium heat, tip in the pine nuts and toast until very lightly golden—keep them moving so they don’t burn, then place in a small bowl and put to one side.

Peel the garlic, then place in a pestle and mortar with a pinch of sea salt. Pick and tear in the basil leaves. Bash the mixture to a paste, then add the pine nuts and pound again, leaving a little bit of texture. Scrape the mixture into the small bowl.

Add 2-3 tablespoons of extra virgin olive oil—you need just enough to bind the pesto and give it an oozy consistency—then finely grate and sir through the Parmesan.

Add a squeeze of lemon juice. Have a taste and season with a pinch of black pepper and a squeeze more lemon juice, if you think it needs it.

To cook the vegetables:

Scrub the potatoes well, then trim the beans and broccolini. Fill a large sauce pan three quarters of the way up with water, add a pinch of salt and bring to a boil. Once boiling, carefully add the potatoes and cook for 15 minutes, adding the beans and broccolini for the final 5 minutes. Meanwhile…

To cook the fish:

Heat a large non-stick frying pan over high heat. Rub the salmon fillets all over with olive oil and season with salt and pepper.

Place in the hot pan, skin-side down, turn the heat down to medium and cook for 4 minutes, or until golden underneath. Use a slotted spatula to turn them over, then cook the fillets for a further 2 to 3 minutes, or until just cooked through.

Remove the pan from the heat, rest for 30 seconds, then add a good squeeze of lemon juice, and give the pan a good shake.

To assemble your meal:

Drain the vegetables well, then tip into a large bowl. Add the pesto, then use tongs to coat everything nicely.

Divide the fish fillets and vegetables between your plates, drizzle over the juices from the frying pan, then serve with lemon wedges for squeezing over.

Serves 4; Ready in 30 minutes





3 Asian eggplants, about 2 pounds
3 tablespoons coconut oil
1 tablespoon dark sesame oil
3-4 dried red chilies
Kosher salt and freshly ground black pepper
2 green onions, white and green parts, sliced on a diagonal
1 inch piece fresh ginger, grated
3 garlic cloves, minced
2 fresh red chilis, sliced
1/3 cup vegetable broth
¼ cup soy sauce
2 tablespoons sweet soy sauce
1 tablespoon rice vinegar
Thai holy basil and fresh culantro or cilantro leaves, for garnish


Cut the eggplants in half lengthwise and then slice crosswise into wedges, no more than 1-inch wide.

Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant, adding more oil, if needed.

3. After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chili to the pan; stir-fry for a minute until fragrant. Add the broth, and mix in the soy sauces. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with Thai basil, and cilantro and serve.

Features Recipes


April 25, 2016



No, eating the occasional hamburger is not going to automatically trigger significant health issues when we get older (and yes, that burger up there does look delicious). But a consistent diet of food that is cheaply made with ingredients that lack integrity and are sprayed with pesticides will. Fast food, highly processed foods and conventional produce may seem like the cheaper option, but they’ll likely cost a pretty penny down the line when we start facing health problems that we’ll pay for in lifestyle, as well as in medical bills.

Many of us are prone to purchase the least expensive option available—why pay more when we can pay less, right? But the inexpensive option might not seem so cheap once we factor in all of the delayed costs one will face in the future.

According to research from the McKinsey Global Institute, obesity results in healthcare costs of $2 billion dollars annually. And the Union of Concerned Scientists reports that if we consumed the recommended amount of produce it would save $27 billion in healthcare costs each year, as well as 127,000 lives. According to the World Health Organization pesticide poisoning is the cause of 20,000 deaths, and affects 3 million people annually. And a study out of Iowa State University shows that we pay $1 billion per year in health costs from pesticides. One of the common herbicides used on conventional crops was even declared to be a probable carcinogen by the WHO last year, yet we eat those crops!

If you knew that you could pay $1 more for an organic apple now, and not have to pay thousands upon thousands of dollars and be sick later, would you? Most likely yes, but not everyone has that extra dollar in their pocket to spend. It’s a systemic issue—low wages, subsidies for some crops but not others, misleading marketing, support of Big Ag… There are many elements to blame. But we are seeing some progress—minimum wage increase, discussion surrounding subsidies, and fast food chains eliminating antibiotic-fed meats… And an increased awareness surrounding heath costs that result from a poor diet. Knowing is half the battle, so spread the word! And share your good-for-you eats on the Foodstand app. Join us in the fight for good food.



by sugardetoxme



6 scallops
2 tbsp ghee
2 tbsp extra virgin olive oil
handful of red-veined sorrel
1 cup of mushrooms of your choice
1/2 cup of corn
1 clove of garlic
2 small potatoes, peeled
salt, to taste
ground black pepper, to taste
spritz of lemon


For scallops: Place on a paper towel and pat dry. Season with a little salt and pepper. Heat 1 tbsp extra virgin olive oil in a skillet over medium-high heat. Place scallops in the skillet and cook until golden brown—about 3 minutes/side—and depending on how thick the scallop is.

For mushrooms: Sauté mushrooms in 1 tbsp of olive oil for 3-4 minutes. Salt and pepper them. Adding herbs, such as thyme, is optional.

For corn mash: Boil two small potatoes, remove from pot and drain. Take fresh corn and simmer in ghee until soft. Mash potatoes and corn together in with the ghee. Salt to taste.

Plate scallops over the mushrooms, mashed corn and red-veined sorrel.



by annefood



12 shrimp, shells removed and deveined (tails on)
1 cucumber, cut into matchsticks
3 multicolored carrots, cut into matchsticks
2 handfuls cilantro, chopped
1.5 ounces fresh mint, chopped
3 scallions, sliced at a diagonal (white and green parts)
6 heads baby bok choy, sliced into strips
8 ounces brown rice vermicelli (I used Annie Chun’s)
extra virgin olive oil
sea salt
freshly ground black pepper
cayenne pepper
sesame seeds, for serving

Peanut sauce:
2 inches fresh ginger, grated
2 cloves of garlic, minced
2 teaspoons plus 1 tablespoon sesame oil
6 tablespoons smooth peanut butter
2 tablespoons apple cider vinegar
juice of 1.5 limes
2 tablespoons Bragg’s Liquid Aminos
a large dash of cayenne pepper


Set a pot of water on the stove to boil, and preheat the oven to broil. Toss the shrimp with olive oil, a few dashes of cayenne pepper, sea salt and freshly ground black pepper. Arrange on a sheet pan in a single layer, and set aside.

Make the peanut sauce by whisking together the ginger, garlic, 2 teaspoons sesame oil, peanut butter, apple cider vinegar, lime juice, Bragg’s and cayenne pepper. Set aside.

Combine the cucumber and carrot sticks in a small bowl, and set aside. Combine the cilantro, mint and scallions in a small bowl and set aside.

Place the the shrimp into the oven, and cook until opaque. While they cook, add a splash of olive oil and the bok choy to a large skillet over medium heat. Sauté for a few minutes until slightly tender, then remove from the heat.

Meanwhile, add the vermicelli to the boiling water and cook for about 2 minutes. Drain, and toss with the remaining tablespoon of sesame oil.

Assemble by placing a scoop of noodles onto a plate. Top with bok choy, a couple spoonfuls of the carrots and cucumbers, and a generous serving of the herbs. Add three shrimp around the plate, and drizzle with peanut sauce. Garnish with sesame seeds, and serve.

Serves 4

Features Recipes


April 18, 2016



We all consider our Earth in one way or another—some of us compost, bring reusable bags to the grocery store, recycle, refill our own water bottles, and drive gas-efficient or hybrid vehicles. But our environment is affected by things many people aren’t aware of—the hidden environmental costs of food. When looking at agriculture, true cost goes well beyond fertilizer, seeds, and land.

The true price we pay includes greenhouse gas emissions and climate change, deforestation, water and air contamination, land degradation, loss of biodiversity, and toxic waste and fertilizer runoff. And while we typically don’t pay for these hidden costs when we purchase our food, we do pay a hefty price in the form of taxes, and in the degradation of our environment.

Many of us are familiar with the greenhouse gas emissions from livestock farming—they make up over 14% of all human-caused emissions. Yet with better breeding and grazing practices, that number could be reduced by almost one third. But it’s not just animals that take a toll on the environment. Industrial agriculture often plants monoculture crops—single crops that take large quantities of pesticides and water, and contribute significantly to soil erosion. Simply diversifying crops is one way to prevent this, ultimately saving money for the farmer as well. Yet farmers aren’t generally incentivized to protect biodiversity.

Biodynamic farming methods take many factors into consideration, thereby decreasing their negative environmental footprint. Often it’s just a matter of taking care of the land. Planting cover crops promotes biodiversity and makes for healthy soil, helping to prevent excess water usage, thereby preventing fertilizer run-off. The result? Increased crop yields. Big-Ag says that organic farming has lower yields, but researchers have estimated that pesticide use is to blame for $520 million in crop loss due to a lack of natural pest predators that are eliminated from the chemicals.

Did you know that there are environmental effects of food waste as well? A 2013 study shows that the 1.3 billion tons of edible food wasted each year has a $750 billion impact. When food sits in landfills to rot, it releases 3.3 billion tons of carbon dioxide annually, playing a significant role in greenhouse gas emissions. Plus, all that wasted land—it takes 25% of all agricultural land to grow the food that we waste.

There are clearly lots of things that can be done on a commercial level, but what can you do? In honor of Earth Day on Friday, sign the Paris Accord—195 countries pledged to reduce emissions and keep global warming below 2°C, and you can too. Support organic farmers—share photos of your produce and farmer information on the Foodstand app. Grow your own produce or herbs if you can—again, we want to see! And practice #nofoodwaste policies! Can’t wait to see your posts.






12 ounces dry organic red lentil rotini
1 pound bunch fresh asparagus, ends trimmed
1 large or 2 small shallots, peeled
1 large red serrano or jalapeño pepper
1/4 cup extra-virgin olive oil, divided
1 1/4 teaspoons sea salt, divided
2 large garlic cloves, minced
Juice and zest of 1 lemon (3 tablespoons juice)
2 tablespoons pine nuts, toasted (optional)



Prepare an outdoor or indoor grill.

Meanwhile, cook the pasta according to package directions in salted water, about 8 minutes. Drain the pasta, toss with ice cubes until cool, then drain again. Toss the cooled, drained pasta with 1 1/2 teaspoons of the oil and chill in the refrigerator in a large serving bowl.

Place the asparagus, shallot, and pepper into a 9- x 13-inch pan or dish. Drizzle with 1 1/2 teaspoons of the oil and toss to lightly coat. Grill over direct medium-high heat until charred as desired, about 8 to 10 minutes. Transfer asparagus, shallot, and pepper back to the pan, sprinkle with 1/4 teaspoon of the salt and the minced garlic, and toss to coat.

Slice the asparagus into 1 1/2-inch pieces on the diagonal; thinly slice the shallot; and extra-thinly slice or mince the pepper.

Whisk together the lemon juice and zest and remaining 3 tablespoons olive oil in a liquid measuring cup.

Add the grilled asparagus, shallots, pepper and the remaining 1 teaspoon salt to the pasta and toss to combine. When ready to serve, add the lemon vinaigrette and toss again. Sprinkle with the pine nuts (if using) and serve.

Serves 6


by JenniferEmilson



7 tablespoons unsalted butter
1 cup sliced yellow onion
1 tablespoon fresh thyme leaves
¼ cup fresh flat-leaf parsley leaves
2 large globe artichokes, top 2 inches sliced off
1 cup dry white wine
Kosher salt
1 lemon, cut into wedges
Hollandaise Sauce
3 egg yolks
1 tablespoon lemon juice
8 tablespoons salted butter
1 tablespoon hot water
pinch of cayenne pepper
1 tsp dijon mustard
thyme or tarragon


Place a stockpot over low heat and melt 1 tablespoon of the butter in it. Once the butter starts to foam, add the onion, half of the thyme, and the parsley, and begin to sweat the onion. While you prepare the artichokes, the onions will happily hang out over low heat.

Tear off the first few outer leaves from the bottom of each artichoke, as well as any attached to the stem. Then take a knife to cut off the exposed stem, thus creating a base so that the artichokes can stand up.

Add the artichokes to the pot, standing up. Then add the white wine and enough water to cover the artichokes. Bring to a boil over high heat, add enough salt to make the liquid pleasantly salty, and then lower to a simmer. To keep them submerged, place a plate that’s just small enough to fit inside the pot over the artichokes. Cover the pot with a lid and cook the artichokes for about 20 minutes, or until you can slide a knife into the base with no resistance. This will depend on the size of artichokes you are using. Meanwhile, make the hollandaise (see below).

Remove the plate and then the artichokes from the liquid, and place the artichokes on a cutting board to cool. I usually use tongs, so that I can tip the artichoke upside down over the pot to drain out any water that got caught inside the leaves.

Serve on a platter with a bowl of the hollandaise sauce. Working from the outside, pull of one leaf at a time, dip it into some hollandaise and scrape the flesh with your teeth. The outer leaves will have the bare amount of ‘flesh’. But as you work in, the leaves get softer and more fleshy. You will eventually get to where the leaves pull off in bunches. Then you will see a fuzzy part, which is called the “choke.” Using a small spoon, remove the choke. You will be left with the heart, the most tender prize of the artichoke. I usually cut this into a few pieces and with a fork dip them into the sauce.

Hollandaise Sauce
Melt the butter in a small pot over the stove. Allow the butter to begin to bubble, but not reach a full boil.

As butter is melting, add egg yolks and lemon juice into your blender. Blend at a medium to medium high setting until the egg yolk lightens to a light yellow color. This will take about 20-30 seconds.

Slowly drizzle the hot butter into your egg yolks while your blender is at the medium setting. Use a clean kitchen cloth to prevent any spatters of the hot butter onto you as you are pouring.

Add hot water as a final step in blending your hollandaise sauce. If you prefer your hollandaise sauce a bit thinner, add hot water a tablespoon at a time, pulsing after each addition until the hollandaise reaches the consistency you prefer.

You may add more lemon juice if you prefer more lemon flavor in your hollandaise, as well.

Add a pinch of cayenne pepper to final hollandaise sauce.

If you would like the tang of dijon, add 1 tsp before completing the blending process.