by Silvana Nardone in Trends, January 28, 2014
by Amy Chaplin in Amy's Whole Food Cooking, January 28, 2014
Gluten-free dreams really do come true. The Girl Scouts have added a new cookie to their lineup — bite-size, certified gluten-free Chocolate Chip Shortbread cookies. The good news for many parents of gluten-intolerant kids is that their Girl-Scout-badge-carrying daughters can now actually eat the cookies they sell as part of the Girl Scout Cookie Program, which generates $700 million annually based on 200 million boxes sold.
Made with a basic gluten-free flour blend of rice flour, tapioca flour, cornstarch, potato starch, xanthan gum and guar gum, the new cookies contain no artificial flavors or colors, high-fructose corn syrup or hydrogenated oils — unlike most of the Girl Scout cookies. However, the cookies do contain other common food allergens, like dairy, egg and corn, as well as GMOs.
by Sally Wadyka in Healthy Tips, January 27, 2014
What I like most about creating gluten-free baked goods is combining a range of flours, particularly whole-grain and nut flours, to replace the wheat flour that one would normally find in a cake or muffins. Small amounts of quite a few flours help achieve a better texture than just a single variety.
by Toby Amidor in Healthy Recipes, January 26, 2014
True, cooking from scratch with the freshest ingredients is a surefire way to create a delicious and nutritious meal. But then there’s dinnertime reality: Getting home from work and needing to put a meal on the table in not a lot of time. Happily, not every store-bought item that makes it easier to prep dinner is overly processed or full of suspect ingredients. Here are some shortcut foods nutrition experts say they rely on when they’re in a hurry.
by Dana Angelo White in Cookbooks, January 25, 2014
The hustle and bustle of everyday life may have you skimping on lunch. But having a set plan can help bring order to the most hectic of schedules. Here is one week of delicious lunches.
by Dana Angelo White in Food News, January 24, 2014
By now, most people know that increasing their intake of whole grains can help them reap more nutrients, lose weight, lower levels of “bad” cholesterol and support digestive health. But in the kitchen, some cooks find it hard to get excited about what can easily pass as boring piles of drab grains — the likes of brown rice, oats, bulgur and amaranth. In her new book Whole-Grain Mornings, author Megan Gordon helps readers do just that.
by Dana Angelo White in Healthy Recipes, January 24, 2014
Nutrition Facts Panels (aka “food labels”) are getting a much-deserved makeover. According to the Food and Drug Administration (FDA), efforts will be made to upgrade the 20-year-old format found on current food packaging.
by Amanda Marsteller in Bobby Flay Fit, January 23, 2014
Oh yeah, it’s National Peanut Butter Day. And there’s much more to this popular spread than lunchbox sandwiches. Capitalize on the good-for-you fats found in the nut butter with these 10 recipes.
by Toby Amidor in Food News, January 22, 2014
Bobby Flay manages to stay fit and healthy even with a busy lifestyle as a chef, and he’s eager to share his healthy eating and fitness plan with fans in the return of his Web series, Bobby Flay Fit.
The focus of Episode 11 is to inspire others by example: Demonstrating discipline in your personal fitness and healthy eating habits will inspire those around you to do the same. In turn, taking motivation from the workout regimens and nutrition choices of friends and co-workers will help you reach your goals.
by Amanda Marsteller in Bobby Flay Fit, January 22, 2014
In this week’s nutrition news: Yet another excuse to eat chocolate (yes, yes — in moderation); a calorie counter worthy of Star Trek; and two new protein powders muscle in on the scene.
Score One More for Chocolate?
A new study published in the Journal of Nutrition found that eating more foods containing flavonoids may offer protection against type 2 diabetes. Researchers analyzed close to 2,000 questionnaires completed by women between the ages of 18 and 76 and found that those who ate the most anthocyanins and flavones — varieties of flavonoids found in berries, red grapes and yes, chocolate and wine — had the lowest insulin resistance. England’s National Health Service website was quick to point out the study’s limitations and warn everyone not to go overboard on chocolate and red wine just yet. (Fair enough.)
Bobby Flay manages to stay fit and healthy even with a busy lifestyle as a chef, and he’s eager to share his healthy eating and fitness plan with fans in the return of his his Web series, Bobby Flay Fit.
The focus of Episode 10 is staying fit on the go: When juggling a busy schedule and travel plans, ensure that your regular workout routine and healthy eating habits continue on the road by preparing nutritious meals to take along with you and choosing workouts that can be done anywhere.