How Top Chefs Reset Their Diets After Indulging
Buckwheat Crepes with Sautéed Greens and Romesco
Elisabeth Prueitt, chef and cofounder of Tartine Bakery in San Francisco, is a proud grain geek, always hunting for the best healthy versions and the most unexpected, delicious ways to put them to use (she's gluten-free, which directs her cooking passion).
One of her beloved combos is buckwheat with greens, which you'll enjoy in her crepes recipe here. "The nutty taste of the grain complements both sweet and savory flavors," she says. "It just works." (Also try this buckwheat Dutch baby pancake recipe.)
Sesame Veggie and Egg Bowl
Running two restaurants and a flower shop leaves Naomi Pomeroy, chef and owner of Beast in Portland, Oregon, little time for healthy meals. When she needs to reset and reclaim traction on eating well, it's all about eggs with anything plant-based, healthy fats, and flavorful condiments like probiotic-rich kimchi. (Plus, throwing it in a bowl actually makes it taste better.)
Watercress & Grapefruit Salad with Crispy Chickpeas
Missy Robbins, head chef/owner of Lilia Ristorante and Café in Brooklyn, New York, took a break from cooking before opening her hot new restaurant to focus on her health.
"Now, whenever I have a few days of eating poorly, I return to simple, vegetable-forward dishes," she says. Robbins plays with familiar ingredients to make them surprising, as in the refreshing salad here.