Warning: Sad Movies Are Fattening

by in Healthy Tips, April 25, 2015

Few moviegoers are immune to the lure of the popcorn, candy and other junk-food treats for sale on the way into the theater. But it turns out that the movie you’re going to see may influence just how much of those fattening foods you consume while you watch. A study just released by the Cornell University Food and Brand Lab measured the differences in popcorn consumption — both in a lab setting and at a movie theater — between moviegoers watching sad movies and those watching comedies. Read more

Nutrition News: Greek Yogurt Is in Schools (But Is It Beneficial?) and Junk Food Does Serious Damage

by in Food News, April 24, 2015

 Greek Yogurt Goes to School

They may study English, Latin, Spanish, French or Mandarin in their classrooms, but in the cafeteria, more American school kids will soon be eating Greek — Greek yogurt, that is. The U.S. Department of Agriculture has announced plans to offer Greek yogurt as a protein-rich alternative to meat in school lunches nationwide beginning this fall. The move follows a 12-state pilot program, which helped the USDA determine that there was sufficient student demand for Greek yogurt. And its higher level of protein than conventional yogurt was enough to earn Greek yogurt a permanent place in the national school lunch program. Robert Post, the senior director of nutrition and regulatory affairs for Greek yogurt maker Chobani, which was involved in the pilot program, says he is thrilled about the nationwide rollout. “The success of the pilot is a testament to the growing popularity of Greek yogurt and USDA’s recognition of the value of Greek yogurt as part of a healthy meal for kids,” Post said. Read more

5-Ingredient Soy-Maple Baked Salmon with Pistachios

by in Healthy Recipes, April 23, 2015


Spring has finally arrived, despite certain pockets of weather to the contrary, and as you add in-season cherries and asparagus back into your meals, consider incorporating wild Alaskan salmon into the menu. It’s a great source of protein: A three-ounce serving of cooked salmon brings you halfway to the amount of omega-3 fatty acids recommended by the World Health Organization. These fatty acids aren’t found in many foods, so you could say, they are tough to “reel in.”

One of the best ways to ensure your salmon remains intact during preparation is to cook the fillets with the skin on, then gently maneuver the pink flesh away from the skin and bloodline before serving. This salmon dish requires only five ingredients that produce a great depth of flavor. With just 20 minutes of prep time required, it is simple enough to prepare on a weeknight, yet has an elegant presentation that will wow dinner guests. Read more

Diet 101: If It Fits Your Macros #IIFYM

by in Diets & Weight Loss, April 22, 2015

 

Wondering why the hashtag #IIFYM has been dominating your Instagram feed lately? No, it’s not a cousin of #TBT or #FBF. It stands for “If It Fits Your Macros,” and it’s a new diet trend that focuses on the macronutrient content of the food you eat. Macronutrients are proteins, fats and carbs. Though the diet has been popular with bodybuilders for years, it’s recently gained a mainstream following.

The theory is this: Meet a certain number of carbs, proteins and fat each day, and you will build muscle and burn fat. The goal is to break down your daily caloric intake into 40 percent carbohydrates, 40 percent protein and 20 percent fat. Sounds simple enough. The crazy part? The types of foods you eat don’t matter. Proponents of the diet claim that as long as you meet your daily macros — whether it’s from brown rice or brownies — the diet will work.

Want to give the diet a try? Here’s a sample day of eating to help you do it the healthy way. Read more

Beware of These 5 Eco-Friendly Fast-Food Meals

by in Dining Out, April 22, 2015

Fast-food establishments touting eco-friendly fare have been soaring in popularity. It’s a misconception that all meals created with more-sustainable options are healthy — the nutrition still matters. Here are five meals offered by popular fast-food joints around the country that are anything but healthy, each followed by a menu choice that’s a better bet. Read more

5 Healthy Ways to Use Canned Tomatoes

by in Healthy Recipes, April 21, 2015

Tomatoes that are processed into canned goodies contain higher amounts of an antioxidant compared with their fresh counterpart. This antioxidant, called lycopene, has been shown to help lower the risk of cancer, heart disease and macular degeneration — a disease that causes blindness as you age. Cook these five canned tomato recipes so you can get a healthy dose of lycopene. Read more

Spring Clean Your Healthy Pantry

by in Healthy Tips, April 21, 2015

None of us want to admit to stocking in our cupboards canned food dating back to the last century. Or how ’bout those spices produced by food companies that have long since gone out of business? Well, it’s time to get rid of the old — and the potentially harmful — and whip your pantry into tiptop shape. Rev up your cupboards with wholesome ingredients and you’ll increase your pantry’s potential for wholesome meals. Read more

5 Healthy Ways to Use Canned Fruit

by in Healthy Recipes, April 20, 2015

Canned options can be a healthy and budget-friendly way to incorporate more servings of fruit into your diet. Try using canned fruit in fun and exciting ways, such as these five inspiring recipes.

Fruit Cocktail 

Turn canned fruit into a frozen treat that’s way better for you than a sugary ice pop.

Recipe: Ree Drummond’s Frozen Fruit Cups (pictured above) Read more

Butternut Carrot Macaroni ‘n’ Cheese

by in Healthy Recipes, April 19, 2015

 

Macaroni and cheese needs only three things to be great: creamy sauce, toothy noodles and melty cheese. But even though the math is simple, those few ingredients, especially when they come from a box, can quickly add up to over 800 milligrams of sodium per 1 cup serving, depending on brand. And depending on how many servings you actually eat. Read more

Are You Aware of These Health Hazards in Your Kitchen?

by in Food Safety, April 18, 2015

When you hear about an outbreak of foodborne illness, it usually involves a large food corporation or chain restaurant. But you may be just as likely — perhaps even more likely — to encounter food contamination in your own kitchen. “In general our food is very safe, but there are also things consumers can do help prevent problems,” says Jeannie Sneed, Ph.D., research professor at Kansas State University and author of a new study about how consumers’ food-handling habits can lead to food contamination.

Here, the biggest culprits in the kitchen — and what you can do to minimize the risk. Read more

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