by Kerri-Ann Jennings, M.S., R.D. in Healthy Recipes, February 9, 2016
by Sally Wadyka in Food News, February 8, 2016
Oatmeal is a great way to get heart-healthy whole grains into your breakfast, but it’s not the only way. With a little prep work, you can turn lots of whole grains into a morning meal — from quinoa and brown rice to millet and polenta. Try this easy, versatile, DIY recipe to make a healthy, hot breakfast in minutes.
This recipe uses leftover cooked grains from your fridge. If you don’t have any… get on that! Keeping a big batch of cooked whole grains in the fridge is a timesaving step for lots of healthy meals.
by Kerri-Ann Jennings, M.S., R.D. in Food News, February 7, 2016
There’s a debate raging around dairy, with some people advocating its consumption for a variety of health reasons, and others shunning it based on their own digestive or ethical concerns. But the newly released dietary guidelines are clear: They continue to recommend three servings per day of dairy as the best way to meet the requirements for calcium, potassium, vitamin D, vitamin A and magnesium. “The guidelines say that dairy is crucial, because for most Americans it is the primary source of those nutrients that many come up short on,” says Isabel Maples, RDN, spokesperson for the Academy for Nutrition and Dietetics.
But many Americans experience symptoms of lactose intolerance that make consuming dairy products particularly unpleasant. The gas, bloating and diarrhea are caused by an inability to digest lactose — the sugar that naturally occurs in cow’s, sheep’s and goat’s milk. Recently, however, science has started to tease out another possible explanation for many people’s post-dairy discomfort. “Researchers looked into why people who thought they were lactose-intolerant could drink goat’s milk without issue, even though it has as much lactose as cow’s milk,” says Bonnie Johnson, M.S., R.D., nutrition director, a2 Milk Company.
by Kerri-Ann Jennings, M.S., R.D. in Grocery Shopping, February 6, 2016
Move over, sweet and salty; hello, sweet heat. This flavor combo that gives a subtle (and sometimes not-so-subtle) burn to sweet foods has been steadily gaining traction. And it’s moving far beyond chile chocolate and jalapeno margaritas. This Valentine’s Day, check out some of the latest offerings to sport the sweet-hot flavor combo.
Here’s where we’ve spotted it:
by Amy Reiter in Food News, February 5, 2016
Most of us shop for food at supermarkets. And while it’s possible to get healthy food there (hint: shop the perimeter), sometimes it feels like we’re being thwarted in our efforts to buy healthy food (we’re looking at you, checkout lane). So it’s refreshing to hear that several of the nation’s grocery stores are taking steps to make it easier for us to buy and eat healthier.
by Leah Brickley in Food News, February 5, 2016
New hurdle for genetically modified salmon
Looks like it’s going to be an upstream battle for purveyors of genetically modified salmon. A scant two months after U.S. authorities deemed it safe for human consumption, the FDA has issued a ban on the import and sale of genetically engineered salmon until the agency sets forth guidelines as to how it should be labeled — a step that, the Washington Post notes, could take years. The ban was issued in response to a bill recently passed by Congress. Sen. Lisa Murkowski, a Republican from Alaska, who had pushed for labeling, called it “a huge step in our fight against ‘Frankenfish,’” adding that she believes “mandatory labeling guidelines must be put in place as soon as possible so consumers know what it is they are purchasing.” Read more
by Emily Lee in Healthy Recipes, February 4, 2016
Purple lovers, unite! We’ve spied (and tasted) a bunch of products made from antioxidant-packed purple corn and are happy to report much of it is really good!
by Alexandra Caspero in Healthy Recipes, February 4, 2016
If there’s any day of the year to indulge your most-hedonistic dip fantasies, it’s Game Day — a national event so synonymous with chips and dip that there are actually NFL-brand serving trays made to enhance the ubiquitous snack food’s visual appeal and ease of consumption, all in the name of football. But why choose an oil-laden dip when you can dig into creamy, comforting creations for less than 10 grams of fat per serving? If you’re hosting a viewing party this year, you’ll definitely want to skip the sad jarred nacho cheese in favor of these homemade recipes.
by Sally Wadyka in Healthy Tips, February 3, 2016
When I think of stuffed peppers, I’m reminded of the cheesy, tomato-and-beef-filled versions my mom made when I was a child. I didn’t fall in love with bell peppers until much later in life, so I used to dread those dinners. I would sprinkle on extra cheese and eat only the filling, leaving as much baked pepper behind as possible. Thankfully, my taste buds have matured and I now love bell peppers, especially the slightly smoky taste of roasted ones.
by Alia Akkam in Dining Out, February 2, 2016
Chances are you’ve heard of the Blue Zones — the mystical-sounding places where a shockingly high proportion of residents live to be 100 years old. While researchers have uncovered several secrets to their longevity, perhaps the most-remarkable factor is that these longest-living people get 90 to 100 percent of their diets from plant foods. And chief among those? Beans.
Seafood-loving diners swarm Seamore’s, in New York’s Nolita neighborhood, for the likes of kimchi fishermen’s stew and apple- and kale-flecked spicy squid tacos. The restaurant’s health-conscious owner, Michael Chernow — who also co-founded beloved chainlet The Meatball Shop — has a penchant for vegetables to boot.