by Food Network Magazine in Healthy Recipes, January 15, 2014
by Amy Chaplin in Amy's Whole Food Cooking, January 14, 2014
Right after she wakes up, Giada De Laurentiis drinks two glasses of warm water with lemon. She does an hour of yoga, then eats a protein-rich breakfast, like this Chia Seed Pudding. “You don’t need to eat a lot,” she says. “It’s very substantial.”
Chia seeds are packed with fiber, protein and antioxidants. Look for them at health-food stores.
by Sally Wadyka in Healthy Tips, January 13, 2014
Whenever I want to add a layer of flavor, texture and some interest to a salad, I heat the oven and roast any vegetables I have on hand to toss with the greens.
by Toby Amidor in Food Fight, January 12, 2014
A recent survey found that Americans eat 4.8 meals a week at restaurants instead of at home — which means we all have several opportunities to get duped into eating too much and making poor choices. And many times, the restaurants themselves are conspiring against our diet and our health. Here are five tricks to try to avoid.
by Dana Angelo White in Food News, January 11, 2014
Which is the healthier pick, a blended smoothie or a refreshing juice? These two drinks battle it out in the latest food fight!
by Toby Amidor in Cookbooks, January 10, 2014
Yacon syrup has been dubbed a “game-changer” for slow metabolism — and social media is exploding with promises of weight loss. But is the syrup worth the hype?
by Robin Miller in Robin's Healthy Take, January 9, 2014
There’s no need to endlessly slave in the kitchen in order to get a healthy dinner on the table that also tastes good. Healthy Eats spoke with Ellie Krieger, whose new cookbook Weeknight Wonders has 150 recipes that get the job done in 30 minutes or less.
by Toby Amidor in Food News, January 8, 2014
Baked ziti is a comfort food staple. But with loads of full-fat ricotta, mozzarella and sometimes even sour cream too, one serving can rack up the calories and saturated fat.
by Toby Amidor in Healthy Recipes, January 8, 2014
In this week’s news: A high-tech fork tells eaters to proceed with caution; a cereal giant goes GMO-free; and a panel announces the best overall diet for 2014.
The Next Take on Slow Food?
A recent study published in the Journal of the Academy of Nutrition and Dietetics examined the relationship between eating speed (fast or slow) and meal satisfaction. The result: Subjects who ate food at a slower rate were more satisfied than those who were asked to eat quickly. Eating at a slower pace can also translate into eating fewer calories.
In related news: A reporter for the Wall Street Journal recently tested an electric fork that helps moderate eating speed. When the eater scarfs down food too quickly — taking multiple bites in 10 seconds — the fork vibrates.
by Amy Chaplin in Amy's Whole Food Cooking, January 7, 2014
Well-balanced snacks can help keep you satisfied until your next meal. Think of them of as mini meals that provide your body with important nutrients like calcium and fiber. The ideal number of snacks depends on the individual but is usually one to two daily. And calorie-wise, snacks should be in the 150 to 200 range.
When making a smoothie, it’s often a good idea to think about the color as well as the nutritional value and flavor of the final drink. Instead of throwing everything into the blender and ending up with an odd-colored smoothie that doesn’t taste much of anything, it’s helpful to stick to a theme. In this case I chose red fruits — pomegranate, strawberries, raspberries and goji berries — for a tasty and pretty result.