All Posts By Dana Angelo White

Food Fight!: Soy Nut Butter vs. Sunflower Seed Butter

by in Food Fight, September 15, 2014

soy butter and sunflower seed butter
Which of these alterna-nut butters is the superior pick? Just in time for the back-to-school season, two sandwich spreads battle it out.  Read more

5 Easy Meals To Fuel After-School Activities

by in Healthy Tips, Kid-Friendly, September 11, 2014

asian chicken quinoa salad

As every parent knows, the season of running from school to countless extracurricular activities is upon us. How best to get everyone fed along the way? Avoid the temptations of the drive-through by having one of these nutritious and easy-to-prepare meals instead.

Asian Chicken Quinoa Salad (above)
Shredded rotisserie chicken paired with protein-rich quinoa will help soothe tired muscles after a long day. Kid-friendly vegetables, including carrots and sugar snap peas, are also in the mix, which gets a delectable sesame-soy dressing. Read more

Looking to Reel Them In? 5 Seafood Dishes with Kid Appeal

by in Kid-Friendly, September 7, 2014

shrimp stir-fry
Earlier this summer, the Food and Drug Administration announced revised recommendations for children, suggesting two to three servings of low-mercury fish a week. But it can take some enticing to get the younger set excited about digging into seafood. Here are five recipes that are sure to lure — and might even entice a few seafood-phobic grown-ups too.

Shrimp: Shrimp Stir Fry (above)
Kids love this high-protein crustacean – and stir-frying shrimp with a colorful mix of vegetables offers a quick way to turn them into an eye-catching dinner. If you’re confused about whether to choose wild or farm-raised shrimp, check out the Monterey Bay Aquarium Seafood Watch guide for shrimp.

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Healthy Dinners, No Cooking Required

by in Healthy Recipes, August 30, 2014

veggie sandwich
You can’t close out summer without going on a no-cook dinner spree. Here are five ways to not turn on the oven.

Veggie Lover’s Club Sandwich (above)
Nothing boring about this veggie sandwich. Choose from smoked tofu or smoked mozzarella for a boost of protein, and give the whole-wheat club an Italian accent with sun-dried tomatoes, arugula and chopped fresh oregano. Read more

6 Ways to Celebrate Tomato Time

by in In Season, Tomatoes, August 24, 2014

tomato salad
Plump and juicy tomatoes aren’t just a summertime seduction, they’ve got nutrition credentials as well. They’re low and calories and high in vital nutrients, including choline, fiber and folic acid. They also feature cell-protecting antioxidants lycopene, vitamins A and C, and lutein. (Interestingly, a 2013 study found that organic tomatoes contain more antioxidants than their conventionally grown counterparts.)  But whichever type you buy – and however you prepare tomatoes – just remember not to refrigerate them.

Spicy Green Tomato-Avocado Salad (above, from Food Network Magazine)
Green tomatoes are firmer and less sweet than their red equivalents and downright delish. Pair wedges with heart-healthy avocado and a handful of greens, then add a kick from fresh jalapeno. Read more

When It Comes to Healthier Grilling, How to Tame the Flames and More

by in Healthy Tips, August 16, 2014

grilled chicken
With the middle of August somehow already here, fans of open-flame cooking are right to embrace the last stretch of grilling season with as much fervor as possible. But is it possible to fire up the grill without flaring up the health risks?

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Update: FDA Gluten-Free Labeling Regulation Takes Effect

by in Food News, Gluten-Free, August 5, 2014

gluten-free cupcakes
One year ago, the Food and Drug Administration (FDA) unveiled a plan to set guidelines for packaged foods claiming to be free of gluten. The FDA regulations, which are voluntary, take effect today and stipulate that any packaged food labeled “gluten-free” must contain no more than 20 parts per million of gluten.

While companies cannot be forced outright to disclose whether a product contains gluten or not, the standard could help establish a uniform definition of “gluten-free” for consumers and also help hold accountable those food manufacturers that promote their products as gluten-free.

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Ask a Dietitian: Does It Matter How Much You Chew Your Food?

by in Food and Nutrition Experts, July 28, 2014

almonds
Many of us are guilty, at least on occasion, of scarfing down food and swallowing large mouthfuls. Beyond that, who hasn’t heard some variation of the chew-your-food-X-number-of-times counsel? Such advice may sound like dietary superstition, but how well a person chomps actually matters. Chewing rate can have a significant impact on digestion of nutrients and may also affect hunger levels.

The Tooth of the Matter
In recent years, several studies have determined that chewing food thoroughly makes more nutrients available for absorption. Extra chewing allows compound within the food an additional opportunity to combine before they make it further down the digestive tract, which may have a positive influence on health. According to some studies, taking more time to chew also promotes a slower rate of eating, which can help with better appetite control and (in the long run) improved weight management.

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Make Your Own Banana-Chocolate Protein Bar

by in Healthy Recipes, July 25, 2014

protein bars
One sure way to avoid the highly processed add-ins found in many protein bars is to turn out a batch using your own ingredients and a boost of protein powder. A word on that front: You’ll want a protein powder low in added and artificial sweeteners. Whey, which is dairy-based, is one good option, but there are multiple types of powders on the market (some decent, some less than — so it’s wise to take a close look at ingredients).

Banana Chocolate-Chip Protein Bars
Makes 12 bars

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Market Watch: Green Tiger Zucchini

by in Farmers' Market Finds, July 18, 2014

zucchini
If zucchini is a seasonal staple in your kitchen, be on the lookout at farmers markets for tiger zucchini, a less common variety. Named for its pale green stripes, tiger zucchini is a European hybrid that is best when harvested young (on the smaller side). The flavor is sweet and nutty with a tender crunch.

One medium specimen of the summer squash has only 30 calories and 2 grams of each fiber and protein. And it’s not so shabby in the vitamin and mineral department: Each tiger zucchini contains 56 percent of the daily recommendation for vitamin C, 4 percent iron and 15 to 20 percent of B vitamins folate, B6 and riboflavin.

Thanks to their good flavor, tiger zucchini can be used in any recipe that calls for conventional zucchini, including these:

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