Welcome to March Wellness! If you're new here, we're on a mission to make March as healthy as possible. Have a read for more details...

Below I've included a few of my favorite healthy meal ideas, for breakfast, lunch, and dinner. The lunch and dinner options are pretty interchangeable, and many of the soups and grain-based salads are perfect make-ahead options to pack for a healthy lunch at work.

What about snacks? Keep them simple, and try and include some protein in each to keep your blood sugar levels steady. Some of my favorites are: a handful of almonds (roasted or raw), a small apple with some almond butter, a low-sugar KIND bar, hummus with raw veggies, or a hard-boiled egg. And stay hydrated - you'll find you're less hungry between meals!

Breakfast Ideas
Power Breakfast: Green Smoothie
Gluten-Free Blue Cornmeal Waffles
Crunchy Maple Pecan Granola
other ideas...
Steel Cut Oats with cinnamon, dried cranberries, and toasted pecans
Sprouted bread, toasted with almond butter
Lunch Ideas
Spinach Salad with Chicken & Oranges
Fall Quinoa Salad
Hearty Sprouted Lentil Stew with Kale
White Bean Soup With Swiss Chard
Avocado Toasts with Veggies
Quinoa with Fennel & Pomegranate
Dinner Ideas
Roasted Branzini & Brussel Sprouts
Lemon Thyme Roast Chicken
Tomato Chickpea Curry with Kale
Salmon with Frisee & Citrus Salad
30-Minute Black Bean Soup
Spicy Seafood Stew for a Cold Night

Many, many, many thanks to Megan Gilger for her wonderful March Wellness logo!

In the Kitchen With a Good Appetite
IN THE KITCHEN WITH
A GOOD APPETITE
Melissa Clark
Around My French Table
AROUND MY FRENCH TABLE
Dorie Greenspan
Sunday Suppers at Lucques
SUNDAY SUPPERS AT LUCQUES
Suzanne Goin
Real Food Fast
REAL FOOD FAST
Nigel Slater
Kitchen Express
KITCHEN EXPRESS
Mark Bittman

My name is Anna Watson Carl. In a word, I love food, I love France, and I love throwing dinner parties. Over the years, I've worked as a personal chef, taught cooking classes, edited cookbooks, written for magazines, tested and styled recipes, and traveled whenever opportunity has arisen. But at heart, there's nothing I love more than sharing a meal with friends around the yellow table.

For me, cooking has always been a way of life. As a (mildly precocious) ten-year old, I planned and prepared a four-course Valentine's dinner for my parents, birthing a lifelong passion for dinner parties. That was just the beginning. I've been cooking ever since, whipping up souffles at a chateau in Burgundy, searing filet mignon for a wealthy client's dog (bizarre, but true), butchering ducks for confit de canard in Paris, baking the night shift in Nashville, and bathing the floor of my NYC apartment in turkey brine...the story continues.

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