The Twelve

The Benefits of a Two-Part Breakfast

As a child of the 70s, I remember watching commercials for breakfast cereals. Between The Smurfs, The Transformers, and Josie and the Pussycats, I’d learn how Lucky Charms or Cap’n Crunch were “part” of a healthy breakfast. The healthy breakfast would include toast (with visibly melting butter), orange juice, a bowl of berries, bacon or sausage (or both), sometimes a […]

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Vegetarian Week: Brussels Sprouts and Sunchoke Salad from Chef Aaron Woo of Portland’s Natural Selection

Standing out from the chef crowd is no simple feat in a food centric city like Portland… of course, there’s a reason Chef Aaron Woo landed our 2013 Trailblazing Chef Award for Produce Innovation. Since 2011, Woo has been consistently raising the bar for vegan and vegetarian cooking at his Oregon eatery, Natural Selection.  In each four-course prix fixe menu […]

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Vegetarian Week: Farmer’s Harvest Bowl from Chef Jesa Henneberry

Natural food chef Jesa Henneberry creates and prepares nutritious meals for people with specific health needs and weight loss goals.  After graduating from the Natural Gourmet Institute in New York City, it became her passion to show people how they can achieve their goals and still enjoy delicious meals. For her Farmer’s Harvest Bowl, a dish inspired by Korean Bibimbap, […]

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Vegetarian Week: DLT from Shane McIntosh, chef at Atlanta’s Ocean Catering Co.

Atlanta, Georgia based chef Shane McIntosh, owner of Ocean Catering Co. and Ocean Market, believes that “most fruits and vegetables are damned near perfect in their natural, raw form.” He considers it part of his duty as a chef not to mess with that kind of perfection. Accordingly, McIntosh sources the finest of fresh ingredients he can get his hands […]

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Vegetarian Week: Tasty Tamales from Rachel Carr, chef at Six Main in Chester, Connecticut

In collaboration with Bill de Jonge, owner of Upper Pond Farm (Old Lyme, CT), raw food chef Rachel Carr features a vegan, vegetarian and raw menu at her Chester, Connecticut restaurant Six Main. Carr fully embraced the healing power of food when a close family member was diagnosed with cancer and has since become dedicated to furthering her expertise on […]

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Get stronger with these strengthening moves from 12 Healthy Habits Hero Kristin McGee

In our June issue, we’re challenging readers to make strength training a part of their workout routine each week. After all, strength training does more than build muscles. It helps support and strengthen your entire body and is integral to your overall fitness. Our 12HH hero this month is yoga and Pilates instructor and Health contributing editor Kristin McGee. She’s […]

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Easy Tips to Help You Get Going with Grains in the Morning

Why is it that on weekends, we’ll indulge ourselves with a breakfast that spans two meals, but on the weekdays we skimp, forget, and leave ourselves making up for a missed breakfast all day long? It’s typically weekdays where we need that food: those are the work days, the commute days, the get-the-kids-out-to-door-before-your-9:30-meeting-with-the-boss days. And yet, as I write this, I realize […]

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Fresh Right Now: Morel Mushrooms

Morel madness sets in with seasonal-food fiends this time of year. If you haven’t had a fresh morel, the $30-a-pound price might seem insane. But you don’t need many to get that morel essence, and they’re not heavy. What you get is this: a delightfully chewy texture and woodsy, almost smoky flavor in a mushroom that has a pleasing honeycomb […]

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What’s in a Squirt, a Squeeze, and a Pour?

Here’s what you’re getting when you self-serve a restaurant condiment. Ketchup Pump One 2-ounce paper cup holds 1/4 cup of ketchup, and two full pumps from the ketchup dispenser will fill it. 1/4 cup ketchup = 80 calories, 0g fat, 640mg sodium Soy Sauce Splash It takes just under 4 seconds to pour 1 tablespoon. 1 tablespoon soy sauce = 10 calories, 0g fat, […]

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How A Busy Mom Finds A Way To Cook “More”

Where did all the time go? In my 20s, cooking was fun–experimenting in my own kitchen, with no one’s rules or tastes but my own to worry about; friends; dinner parties; cooking what I wanted, when I wanted. Then I got married and became a stepparent, so I had more mouths to feed, which made it more fun to experiment. […]

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