Growing up in an Italian family, eggplant “parm” was a staple in my house. While it was cheesy, fried and delicious, nowadays I’d rather cut back on some of the calories and fat and focus on the delicious fresh ingredients.
Whether you need to steer clear of gluten because of an allergy or just like to experiment in the kitchen, there are plenty of choices beyond good old wheat. Mix things up with these flour alternatives.
Squash blossoms are the sweet and tender flowers of growing summer squash. I (very gently) grabbed some and rushed home to cook them my favorite way: stuffed and fried until golden (yes, fried!). You can find them at the farmers’ markets from late spring to early fall — here’s what you should know about this farmers’ market delicacy.
Once a foreign seed found only in remote health food stores, you now see flaxseed everywhere! Should anybody jonesing to eat healthy make flax part of their diet?
More plants. More whole grains. Less meat. The USDA’s 2010 update to its nutrition guidelines recommends a diet that sounds like it’s straight out of a Michael Pollan essay, but how do they affect you? Well, the guidelines, which are updated every five years, provide nutrition advice and advocate a diet that will reduce the nation’s risks for heart disease, cancer and diabetes. The recommendations are also used as a standard in federal programs, like U.S. school breakfasts and lunches. Here are 5 things you need to know about the new guidelines.
We filled you in on ways to create more figure-friendly salads, and now we’re showing you how to make over another pseudo health food: smoothies. Those ginormous smoothie shop drinks made our list of “Healthy” Foods to Skip, but with the right ingredients, smoothies can definitely be “healthy eats.”
Making your own is a good place to start, but whether you pick them up or whip them up in your own kitchen, use these tips to swap high-calorie components with smarter high-energy ingredients.
I’ve been anxiously waiting for them to appear, and they’re finally here! Last week fresh cherries made their debut at my farmers’ market. Here are some of my favorite ways to enjoy these juicy, nutrient-rich gems.
Sure, artificial food colorings make foods look brighter and more appealing, but at what cost? Consumer watchdog CSPI says food dyes can cause everything from hyperactivity and allergic reactions to cancer, and is calling for the government to ban three of the most common dyes. Here’s our take on the rainbow-colored additives.
Early raspberries are coming into season where I live. I managed to snag the very last half-pint at the farmers’ market this week. As fellow market patrons looked on with envy, I hurried home to make some raz-tastic recipes.
Berries from your local farmers’ market are extra-special. Small farms have the luxury of growing unique varieties that are much more interesting than what’s at the grocery store.
These delicate, ruby red raspberries are just right for tossing on salad, making raspberry vinaigrette, or one of my favorite summer desserts — berry trifle.
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »