by Sally Wadyka in Healthy Tips, September 15, 2015
by Min Kwon, MS, RD in Healthy Recipes, September 14, 2015
If you’re one of the more than 70 million Americans who deal with high cholesterol (or worry you might join the club), you’re probably concerned about whether the cholesterol in your food will wind up as unhealthy cholesterol levels in your blood. For years, cholesterol in food has been demonized, and dietary guidelines recommended limiting your intake. But the tide seems to be turning — leaving would-be healthy eaters puzzled about which fats to seek out and which to avoid, just in time for National Cholesterol Education Month. Read more
by Toby Amidor in Dining Out, September 13, 2015
It’s back-to-school time and stores are stocked with the essentials to gear up for the new school year, including convenient snacks to help fuel growing minds and bodies. With “all-natural,” “low-fat” and “low-sugar” labels becoming more and more prevalent, supposedly healthy snacks may seem like a great addition to your child’s lunchbox. But before you place one in your cart, take the time to read the ingredient list and nutrition label — you may be surprised by a long list of refined and artificial ingredients. Read more
by Toby Amidor in Healthy Recipes, September 12, 2015
According to Food Allergy Research and Education (FARE), there are more than 15 million people in the United States with food allergies. Many of these folks will be eating out in their lifetime. Dining out with a food allergy doesn’t have to be daunting if the right steps are followed. These days many restaurants are sensitive to patrons who have a food allergy, making it easier than ever to keep your allergies in check.
by Sally Wadyka in Healthy Tips, September 12, 2015
Celebrate Rosh Hashana, the Jewish New Year, with these sweet and savory sides on your holiday table. All the sides are made without dairy ingredients, so they fit into a meat-based kosher meal.
by Amy Reiter in Food News, September 11, 2015
According to the National Restaurant Association, Americans eat an average of five restaurant meals every week. That’s a lot of time spent not really in control of what ends up on your plate (which might also have something to do with our national epidemics of obesity and related diseases like diabetes). But with a little knowledge, a few skills and a bit of willpower, dining out doesn’t have to be a diet wrecker, says Hope Warshaw, R.D., author of Eat Out, Eat Well: The Guide to Eating Healthy in Any Restaurant (American Diabetic Association, 2015). Here, she shares her advice with Healthy Eats. Read more
by Kerri-Ann Jennings, M.S., R.D. in Grocery Shopping, September 11, 2015
Nutritionist breakfast recommendations
What do nutrition experts eat for breakfast? Because September is “breakfast month” — who knew? — Business Insider asked 38 of them what they liked to eat for the meal that is widely regarded as the day’s most important, and why. Their picks include a lot of old standbys, such as eggs, oatmeal, Greek yogurt, whole grains, nuts and fruit, but they also include some eye-opening items, like sweet potatoes, organic tofu and pumpkin seeds. Feast your eyes on their suggestions — and then just feast. Read more
by Michelle Dudash in Healthy Recipes, September 10, 2015
If pumpkin brings to mind jack-o’-lanterns, pumpkin pie and pumpkin spice lattes, you’re behind the times. Pumpkin is a season in the food world, synonymous with autumn. It’s a flavor that lends a certain “fall-ness” to every food (and drink) product you can think of … and many you never dreamed of. Here’s a roundup of some of the healthier offerings we’ve noticed in Pumpkin Season 2015. Read more
by Emily Lee in Healthy Recipes, September 10, 2015
With game-watching parties, tailgating and fall festivals here, a hearty meal centered around piping-hot chili is always a crowd-pleaser. In the past, I’ve created chili recipes with complex ingredient lists, but this version has only five simple ingredients. I find that after I sprinkle on my favorite toppings — avocado, fresh lime juice and whole-corn tortilla chips made with expeller-pressed oil — there isn’t much of a difference in taste. The prep time, however, is noticeably shorter. And this dish uses more kidney beans than beef, helping you improve on plant-based eating efforts. The secret to the chili’s rich sauciness is mashing half of the kidney beans. Read more
by Amy Chaplin in Healthy Recipes, September 10, 2015
It’s the end of a busy school day and your kids come home with a hankering for one of the usual culprits — pizza, tacos, maybe chicken tenders. These fast-food staples may not hold the title of Healthiest Dinner on the Block, but with a few simple modifications, your kids’ favorite finger foods can become wholesome homemade dishes. Ease back into a busy fall schedule with these quick, kid-friendly dishes you can feel good about eating.
Chickpea Crust Pizza
With a few alterations, family pizza night can be a healthy tradition rather than a once-in-a-blue-moon indulgence. Food Network Kitchen fortifies the classic finger food with a high-fiber chickpea-flour crust. For a classic presentation, top it off with crushed tomatoes, provolone cheese and chicken sausage (which is significantly leaner than pork or beef). Gluten-free households can rely on this as their go-to pizza recipe, but it’s also ideal for families simply looking to trim back calories at dinnertime, as the recipe serves four and contains just 274 calories per serving.
The combination of crunchy toasted seeds, creamy nut butter, and chewy millet and dates makes this protein bar both energizing and satisfying. Packed with superfoods like chia seeds, hemp seeds, flax seeds and cacao, it’s the perfect afternoon snack to get you and your family through until dinner. I also added some maca root powder (a South American superfood), but you could add any other superfood or protein powders you like, or simply leave it out. Read more