Hummus at the Pub? Oh, Yes!

Veggies and hummus at Doyle's. Photo by Angela Tague

Not all pub food is crispy fried, covered in cheese or drenched with salt.

During my recent trip to Boston, I was overjoyed to find healthy options on the menu at Doyle's Cafe, a pub in the Jamaica Plain neighborhood of Boston. You might have heard of (or seen) Doyle's talked about by Emeril on his TV show The Originals or used as a backdrop in a movie (Mystic River, 21, Celtic Pride, My Best Friend's Girl).

I settled on the veggie plate appetizer, and asked the server if I could sub the ranch dressing for hummus. Without a blink of an eye she said "Sure thing!"

As I sipped on my Angry Orchard cider (let's think of it as a serving of apples for the sake of this healthy blog, shall we?) the hubby and I admired the Samuel Adams decor in the pub. After all, this was the first pub to take on Sam Adams as a client, which gave the brewery a huge boost in sales and launching point for success.

Not long into our admiration of the bar, the appetizer arrived. My veggie plate was a crisp, fresh mix of grape tomatoes, celery sticks, sliced bell peppers, plump mushrooms, yellow squash slices, chunks of zucchini and carrot sticks. A creamy, zesty hummus was served on the side, perfect for dipping.

So, who says you can't eat healthy at the pub? I did!

Do you look for healthy options when eating away from home? Tell me about your delicious, nutritious discoveries in odd places!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Roast 'em! The Easiest Way to Cook Vegetables

Chopped and ready to roast! Photo by Angela Tague

When I talk to friends and family about eating healthier they always tell me it's too difficult--or they can't imagine eating salads daily.

Well, I certainly don't eat a pile of lettuce each day, and I'm a busy gal that puts in 50 or so hours a week at work, so I have to keep it simple. If I can do it, you can too!

When I want a hot, healthy side dish of vegetables I roast them.

Simply wash and chop the vegetables into bite-size chunks, toss them in a light drizzle of extra virgin olive oil and spread them on a baking sheet. I cook the vegetables in a hot 425 degree Fahrenheit oven for 8-15 minutes until they're softened with crisp, golden edges.

Here's a few of my favorite vegetables to roast:

• carrots, onions & potatoes
• bell peppers, summer squash, cherry tomatoes & mushrooms
• broccoli & cauliflower
• kale

How do you like to prepare vegetables when you're in a hurry?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

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Juicing 101: 5 Tips for Tasty, Healthy Juice

Photo courtesy Wikimedia Commons.

I love my juicer! I've had it for a few years and have learned much about tossing fruits and veggies in that little spout. Here are five tips for creating tasty juice.

1. Always peel citrus fruits before juicing. The white pith on the underside of the fruit skin makes homemade juice taste bitter.

2. After washing carrots, you can juice the whole thing: greens and all!

3. Mixing fruits and vegetables is a good thing. Some vegetables are bland or bitter when juiced. Try adding an apple to sweeten your veggie drink.

4. Only make as much juice as you'll drink in a day, or a serving. The longer you store the juice, the less nutrients it retains.

5. Don't throw away fibrous vegetable remains inside the juicer. Use this to make soup stock!

Do you have tips for making great, fresh juice? Please share in the comments below!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living
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