- Mee Goreng - Photo Courtesy Midori/Wikimedia Commons
Mee Goreng is a Malaysian noodle dish made with cabbage, tomato, egg, sugar, ketchup and soy sauce. The first time I made it for my husband, he looked at me like I was crazy. Then he tasted it – it’s incredibly delicious! What seems like a weird ingredient combination can come together to create a symphony of flavors and textures. See 10 more off-the-wall combinations from food experts, then tell us your favorites!
10 crazy-good food combinations »
- Photo courtesy NuVal LLC
Dr. David Katz is back! This time he’s filling us in on the new food scoring system turning up in grocery stores: the NuVal system. You may have seen these scores cropping up your grocery store — here’s how (and why) to use them.
Learn more about how NuVal scores can help you eat better »
- Melissa Halas-Liang and her "Super Crew"
In the back-to-school spirit, we’re talking to kid-focused nutrition expert and creator of the nutrition-promoting animated “Super Crew®” Melissa Halas-Liang. She gets down and dirty about childhood obesity, the Child Nutrition Bill and common misconceptions parents have about feeding their kids.
Get Melissa’s child nutrition tips »
Healthy cooking isn’t rocket science, but there are mistakes many folks make that keep their foods from being as nutritious as they could be. Last month, we polled nutrition experts about the foods they avoid; this month we polled more top nutritionists and registered dietitians to find out the most common healthy cooking faux pas.
See All 11 Healthy Cooking Mistakes »
Most of the time we tell you to eat everything in moderation, but there are just some foods even the experts stay away from. Ironically, deep-fried candy bars didn’t make the list — we polled both the Healthy Eats staff and nationwide nutrition experts to see which foods they shy away from.
See all 14 foods to avoid »
We’re talking with localvore and real food expert Sherri Brooks Vinton about why she fights for local foods, farmers’ market treasures and her brand-spanking new book about preserving foods at the peak of freshness.
Read more, plus a recipe from Sherri’s new book »
- 3-ounces cooked salmon = 795 IU (199%) of Vitamin D
All kinds of news reports are popping up saying we’re a vitamin-D deficient nation. Is this true? If so, what does it mean and what can we do about it?
More on vitamin D »
Have you thought about how your eating habits affect the environment? In honor of Earth Week, we chatted with registered dietitian, chef and eco-cuisine expert Jackie Newgent to get her take on eco-friendly eating and tips to help green up your cooking style. Plus, try a recipe from her newest cookbook!
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Recently, I suggested a client trade her usual cookies for some fruit with her lunch. She looked surprised and replied, “Don’t I always have to eat fruit on an empty stomach — otherwise it will rot and ferment in my stomach, right?” She probably got that idea to skip fruit with a main meal from some fad diet book. I hear wild theories about combining certain foods all the time. So are there really foods you can’t eat together?
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Last month, we talked about getting the right amount fiber every day. One of you followed up with another good question — what about protein? While protein is an important part of any diet, more isn’t always better. As it turns out, most folks are already eating an adequate amounts of this muscle-building nutrient.
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