Move over, Brussels sprouts: You’re not the only fall veggie that makes for delicious mains and side dishes this time of year. Indeed, there are tons of vegetables out there that simply don’t get as much love as fall favorites like squash, sweet potatoes and Brussels sprouts. Take turnips, which can seem intimidating but are actually a wonderful addition to soups, sauteed vegetables and more. Ready to shake things up? Here’s how to use five out-of-the-box fall veggies. Beware: They just might steal the show! Read more
It’s back-to-school time, which means your kids are likely getting off the school bus tired and hungry. Before you reach for the box of Goldfish, consider this: Kids need the same combination of fiber, protein and fat in a snack that you do. This winning combination will keep your child full, focused and filled with energy. Here are seven healthy snacks guaranteed to please even the pickiest eaters; some even let your kids join in on the fun! Read more
Summer might be wrapping up, but blueberry season is still here. And there are myriad reasons why you should take advantage of this tasty fruit. Blueberries may be on the small side, but they pack some major health benefits. They’re loaded with antioxidants that help fend off free-radical damage that can lead to cancer, cardiovascular disease and other age-related conditions. They also pack good stores of vitamin C, and one cup has just 80 calories. Filled with fiber, they’re a great way to keep you feeling fuller longer. Here are five tasty ways to use them before they’re gone. Read more
Tilapia is the ultimate crowd-pleasing fish. Its mild flavor and flaky texture make it a great starter fish for kids or anyone who doesn’t like seafood that tastes too “fishy.” Plus, it’s packed with protein and low in calories and fat. As these recipes prove, its versatility makes it a great base for everything from pasta to tacos. Try one of these tasty recipes tonight! Read more
Who says chicken salad has to be unhealthy? With some smart swaps, this summer staple can be just as tasty as mayo-laden versions. Whip up one of these crowd-pleasing recipes — just in time for your next cookout! Read more
Wheat berries might sound exotic, but you’ve had them before, most likely in their ground form — aka whole-wheat flour. A wheat berry is the entire wheat kernel before it’s been processed into bread, cereal or pasta. Since wheat berries are unprocessed (they contain the bran, germ and endosperm of the wheat kernel), they’re loaded with nutrients, including fiber, protein and B vitamins. Chewy and nutty, they make a great addition to salads, side dishes and more. Try them in these delicious dishes. Read more
Chia seeds may be tiny, but they pack a big nutritional punch: They’re loaded with fiber, protein, calcium and omega-3s (aka “healthy” fats). They expand in water, which is why they’re perfect for making pudding. Simply add them to your favorite milk (soy, almond, coconut — you name it!) and watch the seeds expand to create a satisfying, tapioca-like texture. Whether you’re looking for a healthy snack or a delicious dessert, try one of these mouthwatering chia pudding recipes. Read more
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
If 2014 was the year of the kale, then 2015 is the year of the collard. The leafy green vegetable has seen a big marketing push from Whole Foods — and for good reason. Collards actually beat kale when it comes to nutrients: They pack more calcium and iron than kale. Plus, they contain 5 grams of fiber and 4 grams of protein per cup (cooked), compared with kale’s 3 and 2 grams, respectively.
So what can you do with collards? Happily, they’re just as versatile as kale. Try the hardy greens in these delicious dishes. Read more
Meatloaf need not be boring. These innovative recipes take an old classic to new heights. The best part: You’ll get all the comfort without all the calories.