What to Look For When Buying Meat

by in Grocery Shopping, April 9, 2016

Heading to the market to purchase meat? Before putting anything into your cart, you should always examine it to ensure that it is safe to eat. Here’s what you should be looking for.

Read more

News Feed: FDA, Arsenic and Rice Cereal; Moderation’s Limitations; Low-Fat vs. Full-Fat Dairy

by in Food News, April 8, 2016

Arsenic in rice cereal

One of the first foods many parents feed their babies is about to get safer and healthier. The Food and Drug Administration has proposed a cap on the amount of inorganic arsenic (a potentially toxic and carcinogenic substance in some pesticides and insecticides) in infant rice cereals to 100 parts per billion, similar to Europe’s recommended limit. Rice cereal is the chief source of arsenic exposure for babies, the FDA said, noting that its testing determined that many U.S. retail brands are in already compliance with the new recommended guidelines, according to the Associated Press. Although the FDA has not recommended that parents avoid feeding their babies rice cereal altogether, the agency advised not relying on it exclusively and offering infants other iron-fortified baby cereals — such as oatmeal, barley or multigrain ones — as well. “The proposed limit is a prudent and achievable step,” the FDA Center for Food Safety and Applied Nutrition’s Susan Mayne told the AP.

Read more

Balance Spring Meals with These Leafy Green Salads — Sensational Sides

by in Healthy Recipes, April 7, 2016

If you’ve visited your local farmers market lately, you may have noticed a spike in arugula, bok choy and other salad greens. The return of these leafy vegetables signals the end of produce purgatory, a period otherwise known as winter, when the only produce available to us seems to be root vegetables and cabbage. If you feel your diet’s been lacking in fiber these last few months, then grab these springtime vegetables and start pairing your dinners with leafy green side salads. Here are five recipes that require little time and effort, but a whole lot of in-season produce.

Spinach Salad with Goat Cheese and Walnuts
You can find spinach year-round at most grocery stores, but the tender green peaks in freshness during the spring. Skip the saute pan for a change, and serve fresh spinach in its tender uncooked state with a red wine vinaigrette, chunks of tangy goat cheese and toasted walnuts. Add some grilled chicken for a simple yet balanced weeknight dinner.

Read more

Beyond Beverages: The Newest Drinks Promise to Do More Than Just Quench Your Thirst

by in Grocery Shopping, April 7, 2016

There are plenty of options out there when it comes to liquid refreshment. But while it doesn’t take anything more complicated than plain old tap water to keep you hydrated, the newest beverages aren’t content to stop there. Functional beverages are drinks with a little something extra included — designed to protect your skin, boost your brainpower, reduce inflammation or help you get a better night’s sleep. The idea behind them is simple (to help you get more out of every sip), but the formulations are complex blends of vitamins, minerals, herbs, amino acids and more.

Read more

Chef’s Take: Michel Nischan and Wholesome Wave

by in Dining Out, April 6, 2016

When it opened in Westport, Conn., in 2006, the Dressing Room — which, sadly, was shuttered in 2014 — was a pioneer of the region’s now ubiquitous farm-to-table movement. Co-founded by Chef Michel Nischan and the late actor Paul Newman, the restaurant embraced local and organic ingredients in such dishes as Iroquois White Corn Soup and Hook-and-Line Crisp Baked Chatham Cod. Here, many a meal began with the crisp, easy-to-eat “Use a Spoon” Chopped Salad, an antidote to the plethora of bowls dominated by unwieldy iceberg chunks.

Read more

5-Ingredient Lemon Chicken with Spinach

by in Healthy Recipes, April 5, 2016

Here’s a one-pan chicken recipe for dinner to add to your arsenal. It’s complete with plenty of protein and gives you a double serving of dark leafy greens, which are loaded with beta carotene and also plentiful in vitamin C, folate and iron. You can prep and cook this dish in under 30 minutes, not counting the time for marinating, which tenderizes the chicken and infuses it with a bright and mellow lemony flavor.

Read more

“Should I Scoop Out My Bagel?” and Other Nutrition Myths Debunked

by in Food and Nutrition Experts, April 4, 2016

When I was asked to endorse the book Should I Scoop Out My Bagel? I was hesitant at first. I couldn’t believe that co-authors Ilyse Schapiro, M.S., R.D., CDN, and Hallie Rich could come up with close to 100 nutrition and fitness myths. After reviewing it, I was pleasantly surprised by their answers to all the common nutrition myths I’ve been hearing for years! I recently spoke with Ilyse and Hallie about their newly released book and why there’s so much misinformation about nutrition out there.

Read more

Creamy Avocado Noodles and Tuna Casserole

by in Healthy Recipes, April 3, 2016

Here’s a modern update on a retro favorite, tuna noodle casserole: Creamy avocado sauce surrounds penne pasta, tuna and red pepper. Everyone will love it — especially when it shows up on their doorstep. Read more

Eggs Are Awesome

by in Healthy Tips, April 2, 2016

Now that the cholesterol recommendation has been dropped from the Dietary Guidelines for Americans, eggs are back on the menu! Find out what’s so special about eggs and why you should never toss out that golden yolk.

Read more

Fresh vs. Canned vs. Frozen: What’s the Best Produce to Buy?

by in Grocery Shopping, April 1, 2016

Spring is finally here! And with it, fresh, locally grown produce is starting to return to farmers markets that have peddled root vegetables all winter. But how do frozen and canned rank? Are they always inferior to the fresh stuff? Let’s break it down.

Read more