by Jason Machowsky in Healthy Recipes, January 12, 2016
by Silvana Nardone in Healthy Recipes, January 11, 2016
A beloved member of the citrus family, the grapefruit was named for the way it clusters on a tree branch — like grapes. It originated in the Caribbean in the early 1800s, and is likely a cross between a pomelo and some other citrus fruit. The main differences between grapefruit and pomelo (also referred to as pummelo or pommelo) are growing locations, color and size.
The pomelo is native to Southeast Asia, is yellow-green in color and ranges from cantaloupe-sized to watermelon-sized, while the grapefruit is grown in semitropical areas of the United States (mainly Florida and Southern California), is a yellow-pink color and is about the size of a fist. In Asian cuisine, the pomelo is often used in sweet jams and jellies, and in dessert soups.
by Alexandra Caspero in Healthy Recipes, January 11, 2016
Popping pomegranate seeds right into your mouth, with their refreshing burst of juice, is satisfying, but these little gems also add a wonderful tartness to both savory and baked dishes. In these recipes, we use them to brighten up a turmeric-spiced pistachio pilaf, a ketchup-laced veggie burger and a warm, cinnamon-y apple crisp topped with an almond-oat crumble.
by Kerri-Ann Jennings, M.S., R.D. in Healthy Tips, January 10, 2016
Busy families, this lasagna recipe is for you. I crave the comfort of homemade lasagna this time of year, but I dislike the lengthy assembly time that often accompanies the dish. For equal taste with a fraction of the work, try a slow-cooker version instead.
by Dana Angelo White in Food News, January 9, 2016
You can downward dog and chaturanga like a champ. But is your eating yogic? We’re not talking about the Ayurvedic, vegetarian eating plan that’s often associated with yoga. Rather, we’re encouraging you to bring the “spirit of yoga” to the table. This is one of the ways you do yoga “off the mat.” As you revamp your health routine this new year, consider yoga-fying your diet with these five tips.
by Amy Reiter in Food News, January 8, 2016
Everyone is buzzing about this power couple since their personal chef revealed what the NFL superstar quarterback and his supermodel wife eat from day to day. Is this “super” eating plan all it’s cracked up to be?
by Toby Amidor in Food News, January 8, 2016
School lunch success
School lunches get a bad health rap, but they may be getting better. A new study, published in JAMA Pediatrics, indicates that the Healthy Hunger-Free Kids Act, a 2012 federal law that aims to nutritionally boost school lunches by making whole grains, vegetables and fruits more available and requiring students to select one fruit or vegetable portion per meal, has prompted kids to consume more essential nutrients and fewer calories. The study’s lead author, Donna B. Johnson, a professor at the University of Washington’s School of Public Health, told The New York Times that the study proves the policy has “improved the quality of meals served to millions of children every day” and that “kids are healthier because of it.” Read more
by Emily Lee in Healthy Recipes, January 7, 2016
The long-anticipated 2015-2020 Dietary Guidelines for Americans was finally released to the public at 7 a.m., Thursday, Jan. 7. The nutrition world is buzzing about the modifications, additions and omissions that were made in this eighth edition of the Guidelines. Read more
by Alia Akkam in Dining Out, January 7, 2016
Ever notice how the end of holiday festivities coincides so spitefully with the onset of cold and flu season? All we can do is brace ourselves, dodge public door handles and stockpile our favorite soups to freeze and reheat as needed. Even if you’re trying to cut back on indulgences in the new year, you can (and should) find reprieve at the bottom of a steaming-hot bowl of chicken soup. Perhaps your recipe of choice involves buttery egg noodles, skin-on chicken and high-sodium stock — but there are plenty of ways to modify your broth and mix-ins without sacrificing the comforting feel of the original. Here are just five of the ways you can give this quintessential winter soup a healthy makeover.
by Toby Amidor in Healthy Tips, January 6, 2016
With its potato-stuffed samosas, mounds of rice and must-have spheres of naan, Indian cooking doesn’t exactly conjure images of invigorating, low-calorie lunches. But Basu Ratnam, a young finance-dude-turned-restaurateur, would like it to. Enter Inday, his new, fast-casual eatery in New York’s NoMad District.
Do you obsessively hop on the scale each morning to see how much weight you’ve lost or gained? Is this really giving you good information or just playing with your emotions? Find out how often you should weigh yourself and what the number on the scale really means.