by Michelle Dudash in Healthy Recipes, April 23, 2015
by Toby Amidor in Healthy Recipes, April 21, 2015
Spring has finally arrived, despite certain pockets of weather to the contrary, and as you add in-season cherries and asparagus back into your meals, consider incorporating wild Alaskan salmon into the menu. It’s a great source of protein: A three-ounce serving of cooked salmon brings you halfway to the amount of omega-3 fatty acids recommended by the World Health Organization. These fatty acids aren’t found in many foods, so you could say, they are tough to “reel in.”
One of the best ways to ensure your salmon remains intact during preparation is to cook the fillets with the skin on, then gently maneuver the pink flesh away from the skin and bloodline before serving. This salmon dish requires only five ingredients that produce a great depth of flavor. With just 20 minutes of prep time required, it is simple enough to prepare on a weeknight, yet has an elegant presentation that will wow dinner guests. Read more
by Dana Angelo White in Healthy Recipes, April 20, 2015
Tomatoes that are processed into canned goodies contain higher amounts of an antioxidant compared with their fresh counterpart. This antioxidant, called lycopene, has been shown to help lower the risk of cancer, heart disease and macular degeneration — a disease that causes blindness as you age. Cook these five canned tomato recipes so you can get a healthy dose of lycopene. Read more
by Jessica Goldman Foung in Healthy Recipes, April 19, 2015
Canned options can be a healthy and budget-friendly way to incorporate more servings of fruit into your diet. Try using canned fruit in fun and exciting ways, such as these five inspiring recipes.
Turn canned fruit into a frozen treat that’s way better for you than a sugary ice pop.
Recipe: Ree Drummond’s Frozen Fruit Cups (pictured above) Read more
by Cameron Curtis in Healthy Recipes, April 17, 2015
Macaroni and cheese needs only three things to be great: creamy sauce, toothy noodles and melty cheese. But even though the math is simple, those few ingredients, especially when they come from a box, can quickly add up to over 800 milligrams of sodium per 1 cup serving, depending on brand. And depending on how many servings you actually eat. Read more
by Abigail Libers in Healthy Recipes, April 16, 2015
Steel-cut oats are trending! According to fitness and nutrition app MyFitnessPal, members are eating steel-cut oats more than ever — tracking of the breakfast food is up 18.5 percent over last year. With a high fiber content, oatmeal can help prevent spikes in blood sugar, making it a great option for breakfast. But what about regular old rolled oats? They’re still good for you too! Steel-cut oats might be more satisfying, however, thanks to that high fiber content, which keeps you fuller longer and lets you eat a smaller portion and still feel satisfied. Additional data from MyFitnessPal shows that the average user breakfast of 265 calories contains about 14 grams of sugar, or 56 calories of sugar, which means that about 21 percent of people’s breakfast calories are coming from sugar. The World Health Organization recommends that less than 10 percent of total calorie intake be from added sugar. At just 2 grams of sugar per 1/2 cup, this makes steel-cut oats a great choice for your morning meal, instead of sugary cereal or instant oatmeal packs. Plus, this versatile grain is also great when you give it a savory spin by using it for risotto. Read more
by Sara Levine in Healthy Recipes, April 12, 2015
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
by Allison Milam in Healthy Recipes, April 11, 2015
Last week on April Fools’ Day, Ina Garten posted a photo of green-frosted, kale leaf-garnished cupcakes on Instagram with the caption: “These Kale Cupcakes are a healthy twist on one of my favorite cupcake recipes. They look absolutely gorgeous and are the perfect treat for spring! And the best part is, they’re so delicious kids won’t even guess that there’s a vegetable hidden inside.” And I’ll admit it: She totally got me for a second. Ina’s hilarious April fool pretty much sums up how out-of-control the kale trend has become.
But that doesn’t mean we should all turn against kale. It has revolutionized salad for me — the hearty greens make it a much more satisfying meal than romaine or spinach ever did. And it has helped transform the smoothie from a fruity sugar bomb into a snack or breakfast that can actually be good for you. Here are 10 more reasons why we’re still not over this trendy lettuce. Read more
by Cameron Curtis in Healthy Recipes, April 6, 2015
If you’re asking me, broccoli and cheese go together just like peanut butter and jelly or milk and cookies. When creamy melted cheese, particularly cheddar, crosses with the green vegetable, a little magic happens. Of course, adding a little dusting of cheese can punch up nearly anything, but these recipes prove that broccoli and cheese share a beautiful union that can’t be denied (and still manages to be healthy). Though the mention of cheese might raise a few red flags for the health buff, broccoli and cheddar share a friendship of good influences, as a little dose of the good stuff sure goes a long way. Especially if getting your little ones to eat this cruciferous vegetable is a nightly challenge, uniting it with a much-loved indulgence is a sure-fire way to please. Read more
by Silvana Nardone in Gluten-Free, April 3, 2015
Kale is going national. Not only is it being explored by McDonald’s and Olive Garden, but it’s also making its debut in more than 4,300 Starbucks locations. The Sweet Greens Evolution Smoothie includes a juice base of celery, mango, apple, banana, cucumber, spinach, romaine lettuce, kale, lime and parsley, plus nonfat Greek yogurt. Additional smoothie options on the menu include Strawberry and Mango Carrot. Customers can also add in fresh kale or additional yogurt upon ordering. The 16-ounce serving clocks in at 170 Calories, with 0.5 grams of fat, 7 grams of protein, 36 carbohydrates, 32 grams of sugar and 2 grams of fiber, which makes it a healthy choice for breakfast or an afternoon snack. “You are actually taking in three food groups: veggies, fruit and dairy, and getting the nutrients that come with it,” says registered dietitian Toby Amidor. Can’t get to your local coffee location? Make our favorite smoothies, below. Read more
The best way to add sweetness to your smoothie without adding sugar? Dates. They’re sweet and also full of soluble fiber to fill you up — just the solution for a morning meal. Read more