Reaching for a more wholesome cookie seems like a smart choice, but do these seemingly healthier brands pass the test for nutrition and flavor? Healthy Eats did a Taste Test to find out. The Criteria Each brand of cookie was rated on a 5-point scale (5 being the highest). The cookies were evaluated on taste,Read more
Can eating dessert every day possibly be healthy? If you stick with a combination of fresh, whole-food ingredients and sensible portions, it’s okay to indulge in a post-dinner sweet each night of the week.
So just how do those Olympic athletes fuel the demands of their sport? Freestyle skier Hannah Kearney, who won a bronze medal in Sochi, gave Healthy Eats a few insights into how she eats to compete. Perhaps not so surprisingly, the Chobani-sponsored athlete enjoys getting her Greek yogurt on — but there a few otherRead more
The original peanut butter needs no introduction, but this not-so-distant relative has been gaining major popularity. Is powdered peanut butter for you?
In this week’s news: vending machines that dispense fresh salads; another pro to probiotics; and yes, there’s something called the werewolf diet (howwwl!). Farm to Fork, By Way of the Vending Machine A Chicago businessman is attempting to reinvent vending machine food through a business called Farmer’s Fridge. Offerings include jars filled with the likes of LemonRead more
If starting to eat a healthier breakfast — or starting to eat breakfast, period — is on your to-do list, here are a week’s worth to get you going.
It may not surprise anyone that a 20-ounce bottle of soda can contain anywhere from 15 to 22 teaspoons of sugar per serving, but sugar is also lurking in less obvious places. The USDA’s Dietary Guidelines suggest no more than 10 teaspoons a day of added sugar, but if you’re not paying attention, those spoonfulsRead more
Presenting a simple weeklong meal plan that will make dinnertime a snap. These recipes are sensible on calories, filled with nutrients and big on flavor. And there’s something for everyone: turkey burgers, tofu, salmon, chicken, pizza and pasta — they’re all here.
Are you shrimp lover but not sure if the shellfish is the smartest seafood choice? It’s time to dispel the biggest myths about these tiny (and tasty) crustaceans.
In this week’s news: Yogurt discovers its savory side; scientists look into the problems of piling on the protein; and caramel coloring gets a red flag. Takers for Tomato Yogurt? Blue Hill Farm, annex of New York’s famed Blue Hill eateries, is making its mark on the yogurt scene. Instead of offering the conventional fruit-filledRead more