by Toby Amidor in Food News, February 27, 2014
by Sara Reistad-Long in Food News, February 27, 2014
The nutrition label currently on packaged food (above left) has been in place since the early 1990s. But earlier this year, the FDA announced that the Nutrition Facts label would be undergoing a makeover. This morning, the agency released details of the proposed label (above right).
One of the major changes is the emphasis on calories and serving sizes. The calories will appear in a larger, bold font, while the serving sizes will be a more accurate reflection of how most people eat today. For example, the serving size for ice cream has always been ½ cup. Now, the serving size will be a more realistic 1 cup. The 20-fluid ounce soda bottle that typically has 2.5 servings per container will now be labeled as one serving — so consumers will no longer need to calculate the total amounts on their own. Among other proposed changes:
by Dana Angelo White in Taste Test, February 27, 2014
In this week’s news: Michelle Obama stumps for kale and more, while the dairy industry shelves its Got Milk campaign; obesity rates for young kids nosedive; and researchers show why Tetris might be good for your waistline.
Kale in the Green Room
Kale — the nation’s perpetually trendy produce item — took its vegetal celebrity to a whole new level last week, getting the late-night spotlight on the new Tonight Show. If First Lady Michelle Obama doing her best ‘tween impression and offering kale chips to a wigs-wearing Jimmy Fallon and Will Ferrell sounds like fun (and it kinda is), then this is for you.
by Miranda Van Gelder in Healthy Recipes, February 26, 2014
Reaching for a more wholesome cookie seems like a smart choice, but do these seemingly healthier brands pass the test for nutrition and flavor? Healthy Eats did a Taste Test to find out.
Each brand of cookie was rated on a 5-point scale (5 being the highest). The cookies were evaluated on taste, nutrition and ingredient quality, with special attention paid to the types of sweeteners and fats used in the all-important filling.
by Kitty Greenwald in Chefs and Restaurants, February 26, 2014
What would it be like for these foods to win a coveted spot at an Oscar-watching fest? Honestly, they’re just thrilled to be nominated. The envelopes, please!
Tricolor Salad Pizza (above, from Food Network Magazine):
The chemistry between the stars of this dish — it’s a pizza! and it’s a salad! — is nothing short of magnificent. In the words of Casablanca, this could be the beginning of a beautiful friendship.
Thai-Glazed Chicken Wraps
In acting, as they say, there are no small parts — and that includes chicken parts. Heated in a piping-hot skillet with vegetables and a Thai-inspired sauce, chicken breast truly shows off its range here. (Bonus: The lettuce-leaf wraps are sure to delight the carb avoiders in the audience.) Read more
by Amy Chaplin in Amy's Whole Food Cooking, February 25, 2014
“There was a time when I was eating pasta for dinner every night, and that was 40 pounds ago,” says chef Jenn Louis of Lincoln Restaurant and Sunshine Tavern, in Portland, Ore. “Now I eat a lot more beans and healthy proteins.”
by Amy Chaplin in Amy's Whole Food Cooking, February 24, 2014
Made with 100% whole grains, these waffles have a tasty, nutty flavor and a more robust texture than the average waffle. In addition to the cornmeal, you can use whatever whole-grain flour you have on hand, including whole-wheat or spelt flour. The addition of almond meal and coconut oil adds a mild, sweet flavor and gives a lusciously moist texture to the batter, while beating the egg whites helps to give the waffles a bit of a lift. Serve with a drizzle of honey and a spritz of fresh lemon juice, and the waffles are bound to wake up your taste buds on any given winter morning.
by Dana Angelo White in Healthy Recipes, February 23, 2014
Smoothies are the perfect vehicles for integrating superfoods into your daily diet. Here are my top five favorite ingredients.
by Dana Angelo White in Healthy Tips, February 22, 2014
Can eating dessert every day possibly be healthy? If you stick with a combination of fresh, whole-food ingredients and sensible portions, it’s okay to indulge in a post-dinner sweet each night of the week.
by Dana Angelo White in Healthy Tips, February 21, 2014
So just how do those Olympic athletes fuel the demands of their sport? Freestyle skier Hannah Kearney, who won a bronze medal in Sochi, gave Healthy Eats a few insights into how she eats to compete. Perhaps not so surprisingly, the Chobani-sponsored athlete enjoys getting her Greek yogurt on — but there a few other ingredients that win a spot at the snack podium.
The original peanut butter needs no introduction, but this not-so-distant relative has been gaining major popularity. Is powdered peanut butter for you?