Gingered Blueberry Shortcake

Gingered Blueberry Shortcake

Gingered Blueberry Shortcake

There’s a reason blueberries are a superfood. That deep blue color is from antioxidants that boost the immune system, prevent infections, and protect the brain and the heart from inflammation. They also can help reduce belly fat and fight urinary tract infections. Most importantly, they taste amazing. The best way to reap the healthy benefits of blueberries is to add them to everyday healthy recipes like oatmeal, smoothies, and salads, but they definitely have their place on my dessert menu.

Today I’m cooking from CookingLight’s Cooking through the Seasons, a personal favorite on my cookbook shelf. A couple of years ago when I made drastic changes in the kitchen to improve my health, CookingLight was a lifesaver. All of their recipes – online, in their magazine and cookbooks – include nutrition information, important since I was counting calories and limiting sodium. I also found that most of their recipes are also quick and simple to prepare, critical for realistic menu planning.

As I got healthier and my fitness goals evolved, I concentrated less on calorie content and more on what I was eating. A more active lifestyle required a diet higher in protein, and I found cutting out processed and chemically treated (non-organic) food really helped me stay lean.  My diet is now about 80 percent lean protein, vegetables, and fruit, with the rest made up by fruit, grains, and the occasional dessert like this one.  Eating locally and seasonally has naturally guided my eating habits in the right direction.

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Peach Sweet Tea and Rum

Georgia meet Bermuda: Peach Sweet Tea & Rum

Some might say I travel a bit, why yes I do! Last month my roommate and I joined my parents on a fabulous cruise from Baltimore to Bermuda. Once at the island, we rented scooters to tour the island and it’s famous pink sand beaches. Of course, it wouldn’t be a fabulous island vacation without… 

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Cucumber & Tomato & Salad with Mint Option 2

Cucumber and Tomato Salad with Mint

Well into the growing season, our community supported agriculture program and our garden have been providing all of the vegetables our families needs, with some left over for preserving, for a few weeks now. I hadn’t realized it until I ran into the grocery store the other day for some red wine vinegar, but it’s… 

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Summery Carrot Dill Soup

Summery Carrot Dill Soup

Have I mentioned before that I’m a yogi? A full time job and a full load of classes have kept me off my matt for a couple of weeks, and I can’t wait to get back to it. What I’ve missed  the most isn’t physical, though my limbs do feel heavier somehow. What I miss the most… 

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Chilled Pea Soup with Tarragon and Chives

Chilled Pea Soup with Tarragon and Chives

Sharing this post from the early days of Three Beans on a String since about three people saw it back then. Fresh peas are back in the farmer’s market. On Sunday mornings I get up early, have a copy of coffee while I cruise Pinterest and eat my usual breakfast — a veggie omelet and… 

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No Bake Strawberry Chambord Pie

No Bake Strawberry Chambord Pie

With strawberries already available in much of the country, I thought I’d share the recipe for this no bake pie, which I made last season from the first fresh strawberries that came in our CSA basket. If this recipe sounds familiar, it’s adapted from an old Cooking Light recipe, and it was the inspiration for our  Strawberry,… 

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Sunday Chicken with Carrots & Fennel

Sunday Chicken with Carrots and Fennel

The weather was so beautiful this afternoon – the wind low and gentle, the light liquid through the trees as I wound my way down a foot trail during a run after work. I never crave the outdoors more than I do during the first few weeks of spring, when warm days are like a… 

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Indian Spiced Chicken with Spring Vegetables | threebeansonastring.com

Indian Spiced Chicken with Spring Vegetables

What’s not to love about asparagus? It tastes like green and sunlight. By the time it starts to show up at markets here in Maryland, I’ve been pining for it for weeks, inspired by countless photos of California-grown asparagus that show up on the pages on Bon Appetit, Saveur and Cooking Light starting in March. This… 

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Honeyed Orange Marmalade

Honeyed Orange Marmalade

Last week was completely bizarre – like it just rained frogs at the end of Magnolia bizarre.  To make up for it I spent a luxuriously slow weekend  putzing around the kitchen and sitting outside in the Adirondack chairs reading while we smoked a turkey. It’s that time of year when the sun is just warm enough for a… 

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Seared Scallops with Pea Puree and Mint Gremolata

Seared Scallops with Pea Purée and Mint Gremolata

The boys and I  just returned yesterday morning from an action-packed and mercifully warm week in Orlando. We all loved Universal – particularly the Wizarding World of Harry Potter and the wild Transformers 3D dark ride. In comparison Disney seemed dated and overly focused on various princesses, though H.T. loved the baby gorillas at Animal Kingdom and we all… 

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Introducing the Pale Island Sky, a cocktail with freshly squeezed Ruby Red grapefruit juice, vodka, Patron orange liqueur and coconut water.

The Pale Island Sky: A Grapefruit Crush Cocktail

I’m in L-O-V-E with this pretty cocktail, which I’ve named the Pale Island Sky for its sunrise-over-the-ocean color.  Served in traditional cocktail glasses over crushed ice, it’s the most refreshing thing I’ve tasted in a long time. Anyone who knows me very well knows grapefruit is one of my very favorite things – I tend… 

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