All Articles Tagged "food"

A List Of Good Carbs For When Cravings Strike

May 20th, 2016 - By Meg Butler
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Image Source: Tumblr

Image Source: Tumblr

Cutting down on carbs sounds good in theory. But it’s all easier said than done if we’re being honest.  I mean, I think we all understand that overdoing it on potato chips all the time is simply bad for your health. But no matter how many times you throw the white bread and Double Stuf Oreos away, if you love them, your carb cravings are going to remain quite strong.

While eating chocolate chip cookies for breakfast is probably never going to be a great idea, you don’t have to kiss all carbohydrates goodbye to stay healthy and at the weight that you want to be. These good carbohydrates don’t share the exact same drawbacks of their bad carbohydrate cousins. Not only will they not ruin your diet, but they also just might do you some good.

The Right Way To Do Cheat Days Without Throwing A Wrench In Your Diet

May 17th, 2016 - By Meg Butler
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Image Source: Shutterstock

Image Source: Shutterstock

Everyone who’s ever been on a diet knows that you have to give yourself a cheat day or two. What experts don’t always tell you, though, is that most diets should come with cheat days.

“Cheating” on your diet doesn’t have to be all about uncontrollable urges for late-night candy bars or spending an entire day stuffing your face. There’s a way to work them into your diet and work them in with moderation in mind. Snack on extra calories the right way and you won’t ding your diet.

In fact, there are a few ways to cheat that won’t only help you stay on track, but they may also help you lose more weight than you would have without them.

So you can go back to following all of your favorite Instagram foodie pages, put your weekly lunch with your co-workers back on your schedule, and plan to cheat — the right way.

#NotADiet: How To Turn Healthy Eating Into A Foodie Adventure

May 6th, 2016 - By Meg Butler
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Image Source: Shutterstock

Image Source: Shutterstock

If you’re reading this, it’s probably diet time. It’s about to be summertime, you’ve got a vacation coming up, or you ate an entire bag of Doritos for dinner last night and you know it’s time to make a change.

Whatever makes us rethink our food choices, we rarely do it with a smile. Whenever we make a change, we have a tendency to focus on the negatives. We’re entering new territory, giving up some things we love, and we know we’re going to miss the fast food meals we have every Friday to celebrate the end of the week.

But you can train your brain to switch things up to focus on the positive by turning your diet into a new foodie adventure, not a few weeks of restriction. Celebrate your new food choices in unique ways instead of putting up with them and learn to love the new way you eat — and stick to it.

Ways To Cut Calories Without Really Trying

April 26th, 2016 - By Meg Butler
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Image Source: Shutterstock

Image Source: Shutterstock

They key to losing weight is supposed to be simple: Eat less and you’ll lose more. But going on a diet isn’t always that easy. Between meal prep and calorie counting, following a diet plan can feel like doing too much. Luckily, losing weight doesn’t always mean you have to get rid of all of your favorite foods.

If you don’t have the time or patience to go on a traditional diet, there’s a better way to cut calories that happen to be easy to fit into your lifestyle. Instead of changing what you eat, try changing how you eat. These quick diet fixes will help you to cut calories from anything you eat.

Whether you’re out at a restaurant with friends or making smarter decisions at the grocery store, follow these guidelines, and you’ll cut down on how much you eat every day. Cut down by just a few hundred calories every day and you’ll be losing weight in no time.

10 Things To Eat When You Can’t Stop Snacking

April 18th, 2016 - By Meg Butler
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Image Source: Tumblr

Image Source: Tumblr

Some days you order water instead of soda, have a healthy salad and hit the gym at night. Other days, things don’t go quite so well: You’ve hit the vending machine three or four times before lunch, and you’re already thinking about your next snack.

Sometimes it’s hormonal, emotional, stress related or some bad day combination of all three. But while all-day snacking happens to everyone, there are ways to keep binge eating from dialing your diet progress back.

The trick? Always keep some of these foods around. Stash them in your purse, in the refrigerator at work (with your name written clearly on it), or on the kitchen counter where they’re easy to grab.

Snack on these before you go HAM at the corner store that stocks your favorite salt and vinegar chips. With these options, you can snack away without feeling bad — or even stop your all-day snacking in its tracks.

Destination BK: Chef Roblé Takes Us to The Best Food Spots in Brooklyn

April 14th, 2016 - By jade
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MadameNoire knows you love to visit the most fascinating cities in the world and no trip is complete without enjoying some of the best food they have to offer. Our Destination Series is headed to Brooklyn and Chef Roblé is going to take one lucky MadameNoire Reader around to his favorite restaurants in the borough.

In this episode, Chef Roblé takes a lucky MadameNoire reader to Mike’s Coffee Shop in Clinton Hill and the Smoke Joint in Fort Greene which has some of the best Barbecue in NY!

Check out Part 2 where they went to The Crabby Shack & Streets BK.

Places visited in the segment:

Mike’s Coffee Shop

328 Dekalb Ave.

Brooklyn, NY 11205

The Smoke Joint

87 S Elliott Pl.

Brooklyn, NY 11217

Busy Mom Approved: 12 Tasty Make Ahead Meals

April 6th, 2016 - By Kweli Wright
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Real Simple

Your days of dreading the words, “What’s to eat?” are over, thanks to these 12 time-saving make ahead meals. Kid-friendly, mom approved, and ready when you need ’em. Who says there’s anything wrong with frozen food?! It’s okay to give yourself a break with these easy family meals.


 Individual White Chicken Pizzas
The secret to these crowd-pleasing pizzas? Creamy homemade ricotta cheese.


30 ounces refrigerated fresh pizza dough, divided
1/2 cup olive oil
1/4 cup chopped fresh basil
1 teaspoon crushed red pepper
8 garlic cloves, crushed
4 thyme sprigs
4 cups 2% reduced-fat milk
1 cup plain fat-free Greek yogurt
4 teaspoons cider vinegar
1/2 teaspoon kosher salt
12 ounces shredded cooked chicken breast
6.5 ounces pre-shredded reduced-fat 4-cheese Italian-blend cheese (about 1 2/3 cups)
3 ounces fresh part-skim mozzarella cheese, torn into small pieces
2 tablespoons fresh thyme leaves
1 1/2 teaspoons freshly ground black pepper
1/2 cup small fresh basil leaves

1. Place a pizza stone or heavy baking sheet in oven preheated to 450° (keep pizza stone or baking sheet in oven as it preheats).

2. Let pizza dough rest, covered, at room temperature as oven preheats.

3. Combine oil and next 4 ingredients (through thyme sprigs) in a small saucepan over medium heat. Cook 4 minutes or until garlic begins to brown, stirring frequently. Remove from heat; let stand 5 minutes. Strain mixture through a fine sieve over a small bowl; discard solids.

4. Combine milk, yogurt, and vinegar in a large microwave-safe bowl. Microwave at HIGH for 6 minutes. Gently stir to form small curds. Strain curds through a fine sieve; let stand 5 minutes. Discard liquid. Combine oil mixture, cheese curds, and salt, stirring gently.

5. Divide dough into 12 equal pieces (about 2.5 ounces each). Roll each piece into a 6-inch circle on a lightly floured surface (keep dough covered with a damp towel to prevent drying). Spread about 1 1/2 tablespoons oil mixture over each pizza, leaving a 1/2-inch border. Divide chicken, Italian-blend cheese, and mozzarella cheese evenly among pizzas; sprinkle evenly with thyme leaves and black pepper. Carefully remove pizza stone from oven. Arrange 3 to 4 pizzas on pizza stone. Bake at 450° for 8 minutes or until dough is golden and cheese browns. Repeat procedure with remaining pizzas, or follow freezing instructions. Sprinkle pizzas evenly with fresh basil leaves.

To Freeze: Bake pizzas on preheated stone for only 5 minutes. Cool; wrap individually in heavy-duty foil, stack, and freeze up to 2 months.
To Reheat: No thawing: Place frozen pizzas on a baking sheet that’s not preheated; bake at 450° for 13 minutes or until cheese browns.

Source: Cooking Light


 Mexican Chicken Soup
Avocado, lime and cilantro give this Mexican dish its bright color and flavor.


2 whole chickens (3 1/2 pounds each)
4 carrots, halved crosswise
1 large yellow onion, halved
1 tablespoon kosher salt
1 1/2 cups long-grain white rice
1/4 teaspoon black pepper
2 avocados
1/2 cup fresh cilantro leaves
3 limes, halved

1. Rinse the chickens and pat dry with paper towels.

2. Place the chickens, carrots, onion, and salt in a 12-quart pot. Add enough cold water (about 16 cups) to cover. Bring to a boil. Reduce heat and simmer gently, uncovered, for 1 hour. Skim off any foam that appears. Transfer the chickens to plates; let cool. Remove and discard the carrots and onion. Add the rice to the broth and simmer for 20 minutes.

3. Meanwhile, shred the chicken meat, discarding the skin and bones. Add the meat and pepper to the broth and heat for 3 minutes. Scoop the avocados into individual bowls and ladle the soup over the top. Sprinkle with the cilantro and squeeze on the limes.

To Freeze: Omit the avocados, cilantro, and limes. Let the soup cool, then ladle into large resealable bags, filling each one halfway. Store for up to 3 months.

To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Scoop the avocado into bowls, ladle in the soup, and garnish with the cilantro. Serve with the lime wedges on the side.

Source: Real Simple


 Chili Mac
Kid-friendly flavor and old-school comfort make this classic dish a go-to any night of the week.


12 ounces uncooked rotini, spiral macaroni, or wagon wheel pasta
2 cups canned red kidney beans, rinsed and drained
2 tablespoons olive oil
2 cups chopped onion
2 tablespoons minced fresh garlic
1 pound cremini mushrooms, finely chopped
20 ounces ground turkey breast
2 cups chopped green bell pepper
4 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 teaspoon ancho chile powder
1 teaspoon freshly ground black pepper
1/4 to 1 teaspoon ground red pepper
4 cups lower-sodium marinara sauce
Cooking spray
4 ounces extra-sharp cheddar cheese, shredded (about 1 cup)

1. Preheat oven to 350°.

2. Cook pasta in boiling water until almost al dente. Drain. Combine pasta and beans in a large bowl.

3. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion, garlic, and mushrooms to pan; cook 11 minutes or until liquid almost evaporates. Add turkey; cook 5 minutes or until done, stirring to crumble. Add bell pepper and next 7 ingredients (through red pepper); cook 1 minute. Stir in marinara sauce; bring to a boil. Add marinara mixture to pasta mixture; toss to coat. Divide mixture evenly between 2 (2-quart) glass baking dishes coated with cooking spray. Top evenly with cheese. Bake at 350° for 10 minutes or until cheese melts, or follow freezing instructions.

To Freeze: Spoon half of unbaked mixture into a 2-quart glass baking dish (such as a Ziploc VersaGlass large square container). Cover with lid; freeze up to 2 months.
To Thaw: Remove lid; place casserole in microwave. Microwave at 30% power 30 to 40 minutes (or on defrost setting for 3.75 pounds).
To Reheat: Cover casserole with foil; bake at 400° for 20 minutes or until a thermometer inserted in center registers 160°.

Source: Cooking Light


 Sausage-Egg Roll-Ups
These yummy wraps are made with just a few simple ingredients and great for any time of day, not just breakfast.


1/2 pound ground pork sausage
5 large eggs
1 tablespoon milk
Pinch of salt
Pinch of pepper
3/4 cup (3 oz.) shredded sharp Cheddar cheese
6 (6-inch) fajita-size flour tortillas

1. Brown and drain sausage. Whisk together eggs, milk, and a pinch of salt and pepper; scramble eggs in a nonstick skillet over medium heat to desired consistency. Divide sausage, scrambled eggs, Cheddar cheese, and salsa equally among the tortillas, spooning ingredients down the center of each, then roll.

To Freeze: Transfer to zip-top plastic bags and  freeze up to 1 month.

To Reheat: Thaw overnight in fridge. Microwave at HIGH for 1 to 1 1/2 minutes.

Source: Southern Living


 Twice-Baked Potatoes Four Ways
These spectacular spuds offer your family four different choices of fillings, so everyone’s satisfied! A win-win (times four) for mom!


4 (10- to 12-oz.) russet potatoes
1/2 (8-oz.) package 1/3-less-fat cream cheese, cubed and softened
1/2 cup milk

Desired Potato Filling, or serve plain:
Chicken, Broccoli, and Cheddar Potato Filling
BBQ Pork and Pepper Jack Potato Filling
Caramelized Onion, Bacon, and Goat Cheese Potato Filling

1. Preheat oven to 400°. Pierce potatoes several times with a fork, and bake directly on oven rack 1 hour or until potatoes are tender. (Baking directly on the rack keeps skins crisp and firm to hold the filling.) Cool 10 minutes.

2. Cut potatoes in half lengthwise; carefully scoop pulp into a large bowl, leaving shells intact. Mash together potato pulp, cream cheese, and milk; stir in desired Potato Filling. Spoon mixture into potato shells, and place on a lightly greased baking sheet.

3. Bake at 400° for 15 to 20 minutes or until thoroughly heated.

To Freeze: Prepare through Step 2. Freeze potatoes on a baking sheet 1 hour or until firm. Wrap each potato in plastic wrap, place in a zip-top plastic freezer bag, and freeze up to 1 month.

To Reheat: Thaw in refrigerator overnight. To serve, unwrap potatoes, and bake at 350° for 45 minutes or until hot. Or microwave at HIGH 5 minutes or until hot, checking at 1-minute intervals.

Potato Fillings
Chicken, Broccoli, Cheddar: Melt 2 Tbsp. butter in a large skillet over medium-high heat; add 1 small onion, diced, and 1 (10-oz.) package frozen chopped broccoli, thawed and drained; sauté 5 minutes or until tender. Stir together broccoli mixture, 2 cups chopped cooked chicken, 1 1/2 cups (6 oz.) shredded sharp Cheddar cheese, 3/4 tsp. table salt, and 1/2 tsp. freshly ground black pepper. Total time 20 min.

BBQ Pork and Pepper Jack: Stir together 2 cups (about 1/2 lb.) chopped barbecued pork (without sauce), 1 1/2 cups (6 oz.) shredded pepper Jack cheese, 1/3 cup minced green onions, and 4 tsp. Ranch dressing mix. Serve potatoes with barbecue sauce. Total time 10 min.

Caramelized Onion, Bacon, and Goat Cheese: Melt 2 Tbsp. butter in a large skillet over medium-high heat; add 2 cups chopped red onion and 2 tsp. sugar, and sauté 10 to 12 minutes or until caramelized. Stir in 2 Tbsp. dry sherry, and cook 1 minute or until liquid evaporates, stirring to loosen particles from bottom of skillet. Stir together onion mixture; 1 (4-oz.) goat cheese log, softened; 8 cooked and crumbled bacon slices; 2 Tbsp. chopped fresh thyme; 3/4 tsp. salt; and 1/2 tsp. ground black pepper. Total time 20 min.

Source: Southern Living


 Sausage and Grits Quiche
A southern spin on your traditional quiche, this dish is perfect to serve your brunch bunch.


1 (10-oz.) package frozen chopped spinach
1 (16-oz.) package ground pork sausage
2 cups reduced-sodium chicken broth
1 cup whipping cream
1/2 teaspoon table salt
1 cup uncooked regular grits
1 cup grated Asiago cheese
1/4 teaspoon ground black pepper
1 cup (4 oz.) freshly shredded white Cheddar cheese, divided
3 large eggs, lightly beaten
1 1/2 tablespoons plain white cornmeal

1. Thaw spinach; drain well, pressing between paper towels.

2. Cook sausage in a large skillet over medium-high heat, stirring often, 5 minutes or until sausage crumbles and is no longer pink; remove from skillet, and drain.

3. Preheat oven to 350°. Bring broth, cream, and salt to a boil in a large saucepan over medium-high heat. Gradually whisk in grits, and return to a boil. Cover, reduce heat to medium-low, and simmer, whisking occasionally, 12 to 15 minutes or until thickened. Remove from heat; stir in Asiago, pepper, and 3/4 cup Cheddar until melted. (Mixture will be very thick.)

4. Gradually stir about one-fourth of hot grits into eggs; stir egg mixture into remaining hot grits. Stir in spinach and sausage until blended.

5. Sprinkle bottom and sides of a lightly greased 10-inch deep-dish pie plate with cornmeal. Spoon grits mixture into pie plate; sprinkle with remaining Cheddar cheese.

6. Bake at 350° for 55 minutes or until set. Remove from oven to a wire rack, and cool 30 minutes.

To Freeze: Prepare recipe as directed through Step 5. Cover tightly with plastic wrap and heavy-duty aluminum foil. Place quiche in a 2-gal. zip-top plastic freezer bag. Freeze up to 1 month.

To Reheat: Thaw in refrigerator 24 hours. Let stand at room temperature 30 minutes, and bake as directed.

Source: Southern Living

In Case Roscoe’s Chicken And Waffles Closes: Restaurants To Put On Your Soul Food Bucket List

April 4th, 2016 - By Meg Butler
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Image Source: Tumblr

Image Source: Tumblr

In case you haven’t heard the sad news, the parent company of Roscoe’s House of Chicken and Waffles is in trouble after filing for bankruptcy. And while Snoop Dogg has stepped in with a promise to buy the chain, there’s no guarantee that the Los Angeles soul food restaurant will stay open for its many customers. So if you haven’t had the chance to taste the magic that is one of California’s most famous restaurants, it might be time to take a road trip.

And Roscoe’s isn’t the only soul food restaurant that belongs on your foodie bucket list. These world-famous soul food restaurants around the United States are some of the most famous (and delicious) around. If you want to taste what they have to offer the next time you’re in these states, these are the places that are too good to miss.

Did we forget to add any of your favorite soul food purveyors? Let us know in the comment section.

How To Lose Weight By Eating More

March 29th, 2016 - By Meg Butler
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Image Source: Tumblr

Image Source: Tumblr

Why is it that the second you go on a diet, all you want to do is eat? Some of us are just more prone to snacking than others. And if you’re part of the club that’s hardwired to munch, starvation diets just aren’t going to do much for you. But that doesn’t mean you should ditch weight-loss plans altogether. Instead, just diet smarter, not harder.

The key to a smarter diet is to make your metabolism work for you. Instead of starving your body’s furnace and slowing it down, these foods speed it up. And not only do they help you burn calories better, they keep you fuller longer. That means that you can go HAM on these foods and still find it hard to stray outside of your daily recommended calories.

So instead of spending the day craving one of the doughnuts in the breakroom, you can snack away until you feel too full to dial back your progress with those other unhealthy foods.

“Healthy” Foods That Are Low-Key Ruining Your Diet

March 23rd, 2016 - By Meg Butler
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Image Source: Tumblr

Image Source: Tumblr

You’ve cleared the pantry of all the cookies, pies and cakes. You’ve told your roommate that you’re done with ordering in for the foreseeable future, and you’ve spent hundreds of dollars at Whole Foods making your refrigerator the healthiest one on the block. So why is the scale stuck at (insert three digit number here)? It might be time to stop blaming your workout routine or the way you dry your skinny jeans.

The key might be checking your nutrition labels. These “healthy” snacks and foods may have pictures of hikers and gardens on the cover, but what’s inside isn’t always that good for your waistline. Take a closer look and you’ll find that they’ve replaced fat with sugar, and health content with preservatives that are notorious no-nos.

The bad news? It might be time to clear out your pantry again. The good news? We’ve got plenty of good alternatives that will get your diet right back on track. And if you must keep eating these so-called “healthy” snacks, eat them in moderation.