by Amy Reiter in Food News & Trends, July 1, 2016
by Emily Lee in Healthy Recipes, June 30, 2016
Optimal meal timing? The jury is out.
We know what we eat is important, but does it matter when we eat it? A new research review has concluded that national dietary guidelines ought to provide us with stronger recommendations about optimal meal timing. “Whilst we have a much better understanding today of what we should be eating, we are still left with the question as to which meal should provide us with the most energy. Although the evidence suggests that eating more calories later in the evening is associated with obesity, we are still far from understanding whether our energy intake should be distributed equally across the day or whether breakfast should contribute the greatest proportion of energy, followed by lunch and dinner,” Dr. Gerda Pot, who was involved with the study at the King’s College London, said in a release. “There seems to be some truth in the saying ‘Eat breakfast like a king, lunch like a prince and dinner like a pauper,’ however, this warrants further investigation.” Read more
by Toby Amidor in Food & Nutrition Experts, Healthy Recipes, June 29, 2016
Here at Food Network, we’re already swooning in anticipation of July 4th cookout fare — a meeting of spicy, sweet, smoky and zesty flavors swirling together on one picnic plate. If you’ve already gotten a head start planning your menu, you’ve likely encountered a ton of “barbecue” recipes during your search. But before you go any further, we think it’s time to clear up some confusion: What is barbecue? And how does it differ from grilling?
by Toby Amidor in Dining Out, June 28, 2016
Side salads are the opportunity to add lots of veggies, fruits and whole grains to your barbecue fare. However, many traditional side salads are drowning in mayo or oily dressings. Below are quick tricks to lighten up your favorite picnic salads, along with recipes you can try.
Pick up this classic summer side at your supermarket and each serving may contain more than 300 calories and 20 grams of fat. Many homemade versions call for at least one cup of mayo — with 920 calories and 80 grams per cup. And although potatoes are filled with potassium and other good-for-you nutrients, cooked spuds still contain 65 calories per half-cup.
• Swap out some of the potatoes for nonstarchy veggies like parsnips or cauliflower.
• Bulk up the salad with tomatoes, celery, peas, carrots and bell peppers for a variety of vitamins and nutrients.
• Sub in a flavorful vinaigrette or pesto sauce for some of the mayo.
Recipes to try:
Pesto Potato Salad
Sweet Potato Salad
Quinoa and Purple Potato Salad Read more
by Dana Angelo White in Is It Healthy?, June 27, 2016
This super-popular chain opened in 1946 and has grown to become one of the largest quick-service chicken restaurant chains in the United States. Chick-fil-A currently has over 2,000 locations in 43 states, and its sales in 2015 exceeded $6 billion. However, before you think ordering fast-food chicken is healthier than other options, check out the calorie and sodium bombs you may be eating. Read more
by Kara Lydon, R.D., L.D.N., R.Y.T. in Healthy Recipes, June 26, 2016
Everyone gets excited about a fluffy pile of sugary whipped goodness, dolloped high atop a slice of pie or ice cream sundae. Store-bought whipped topping may seem like a healthy alternative to decadent whipped cream, but you might want to read this before you garnish your next dessert.
Whipped toppings tend to come in lower on the calorie-and-fat scale than traditional whipped cream. Two tablespoons of frozen whipped topping contain 25 calories and 1.5 grams of fat, while canned whipped topping has about 20 calories and 1 gram of fat for the same two-tablespoon serving. You may be shocked to learn that the same two-tablespoon serving of whipped cream has 100 calories and 10 grams of fat. And seriously, who eats only two tablespoons of any of this stuff?! Premade whipped toppings offer convenience, as a sweet and creamy serving is a quick spoonful or spray away. Read more
by Serena Ball in Healthy Recipes, June 25, 2016
It’s that time of year: The weather is getting warmer. The grills are being uncovered. The pools are being cleaned. And the ice pop molds are being dusted off.
Last year when I made my roasted peaches-and-cream ice pops, I raved about how my purchase of ice pop molds was a total game changer. This year I’ll spare you the soapbox, but I have to tell you how much I love this new ice-pop recipe.
I’m on a mango turmeric kick right now. I just made mango turmeric overnight oats, and I was on a mission to find another recipe to combine these two powerful flavors. Mango is sweet and juicy and beautifully contrasts with turmeric’s bitter, peppery flavor. Plus, they both impart a gorgeous, vibrant orange-yellow color that makes your food just pop!
And then there are the nutrition benefits of this win-win combo. Both mango and turmeric are high in antioxidants; specifically, mango is packed with antioxidant vitamins A and C. And that’s not all. Mangos contain over 20 different vitamins and minerals — talk about a superfruit!
Cool down this summer with this refreshing recipe for Mango Turmeric Lassi Ice Pops. Making ice pops at home is super quick and easy and allows you full control over the ingredients to make sure your family and friends are getting a nutritious treat. Read more
by Amy Reiter in Food News & Trends, June 24, 2016
Old-fashioned potato salad this is not. What it is is cool, creamy and way more colorful than the old standby — and it still goes great alongside burgers, brats and corn on the cob.
And it’s got a kick of spice, which, surprisingly, is exactly what you want in the hot summer. It’s no coincidence that the hot peppers that grow in hot and sunny climates are craved by people who live there. Hot, piquant flavors actually help cool the body and are healthy for lots of reasons:
- Eating spicy foods helps produce endorphins in the brain; these “good mood” hormones help you feel more relaxed and, well, happy!
- The heat of peppers is caused by a group of antioxidant phytochemicals — mainly capsaicin, which has powerful inflammation reducers.
- Capsaicin also seems to help curb appetite and may help you feel fuller sooner.
Canned chipotle peppers are simply jalapeno peppers that have been smoked and stewed in a savory tomato sauce. So both the peppers and the sauce lend deep unami flavor from the cooked tomatoes along with smoke and bold heat. That’s why a recipe like this — which calls for only for 1 tablespoon of chopped chipotle pepper and 2 teaspoons of adobo sauce — can still pack a big flavor punch. (For ideas on what to do with leftover chipotles, see this tip.)
To cool the spicy heat on the tongue, this recipe includes creamy yogurt and nutrient-rich white potatoes and sweet potatoes. Sweet potatoes and spice are an especially addictive combo — and a touch of honey is added to bring out the potatoes’ sweetness so it’s more of a match for the bold chipotle spice.
No, it’s not your grandmother’s potato salad, but it will still have friends coming back for seconds. Read more
by Emily Lee in Healthy Recipes, June 23, 2016
Veg out (if only a little)
The advice to eat your veggies is better than ever. Eating just a few more servings of healthful plant-based foods (fruits, vegetables, nuts, whole grains) and slightly fewer servings of animal-based foods (meat, fish, eggs, dairy) every day can significantly reduce your risk of Type 2 diabetes, a new study published in PLOS Medicine has found. Interestingly, while those who ate a plant-based diet with a modest amount of animal products lowered their Type 2 diabetes risk by 20 percent, the kind of plant-based foods they ate was key. Those who ate healthy plant-based foods saw a 34 percent drop in diabetes risk, while those who ate unhealthy plant-based foods (refined carbs, sugary foods, starchy veggies) actually slightly increased their Type 2 diabetes risk. “What we’re talking about is a moderate shift – replacing one or two servings of animal food a day with one or two plant-based foods,” senior author Frank Hu, a professor at Harvard’s T.H. Chan School of Public Health, told The New York Times. Read more
by Dana Angelo White in Fitness & Wellness, Food & Nutrition Experts, June 22, 2016
Try as we might to limit our caloric intake during the warm-weather months, there’s no getting around it: Summer feels incomplete if you don’t have a hearty burger in hand from time to time. But what if we told you there was a burger that is just as satisfying as the one you’ve had at your favorite barbecue or fast-food joint but won’t sabotage your summer health goals? Luckily, there is. Not just one, in fact, but 10 — in various permutations of smoky, grilled perfection. You aren’t dreaming. From savory beef and poultry burgers to hearty fish and vegetable patties, here’s a rundown of our favorites that cater to various tastes, dietary restrictions and nutritional goals.
Juicy Grilled Cheeseburgers
If you think you need to skip beef entirely in order to reduce calories, think again. Food Network Kitchen’s Juicy Grilled Cheeseburgers take the guilt out of this summertime staple and weigh in at just under 400 calories per serving — roughly half of what you could expect from most fast-food options.
Are water sports your activities of choice during the summer months? Along with kayaking trips and stand-up paddleboarding at the beach come trips to the snack bar, clam shacks and barbecues. Find out just how much water play it can take to work off those summer favorites so you can adjust your diet accordingly.
Mains & Sides:
Lobster Roll = 600 Calories
Hold your breath; that butter- or mayo-drenched lobster sammie will require two hours of snorkeling to work off.
Fried Clams = 400 calories
A small order of this fried fave will mean one hour of water skiing for you to break even. Read more