If vegans and paleo eaters could agree on one thing, it would be this: Sweet potatoes are fantastic. Originally grown in Central and South America, they are hearty, nutritious tubers that can become a filling side dish, or serve as the foundation of a meal when stuffed. While they bear the name “potato,” sweet potatoes are part of a different family of vegetables than the standard spud (and yams as well). And don’t think that sweet potatoes need only be orange — thousands of varieties exist, ranging from white to purple.
This seasonal favorite is in your face at every grocery store and coffee shop during the holiday season. Pumpkin is loaded with nutrients, so find some healthy ways to add it to your diet beyond pumpkin pie. Whether you make your own pumpkin puree or get it from a can, you must try these five simple ways to put it to use.
How to: Make Your Own Pumpkin Puree
More kids are being diagnosed with celiac disease and are unable to eat foods containing gluten. Luckily, there are many more healthy options now available at the market. Here are our top picks of gluten-free snacks for your youngster to munch on. Read more
We all love when pumpkin is back in season and products abound to deliver the best of that favorite flavor, but what’s the next kind of seasonal produce making headlines? Sweet potatoes. Products are popping up all over this month welcoming sweet potatoes as the new star of healthy snacks.
’Tis the season for turkey and cranberries. So why not package them into one tasty bundle? When cooking ground turkey in meatballs or patties, the trick to a moist, flavorful result is using the lean variety, rather than extra lean, which contributes that needed additional bit of fat. While flaxseed functions as the binding agent, feel free to substitute an egg. And if you’re looking to upgrade from the cranberries, try lingonberry preserves — the sophisticated sister — available in well-stocked grocery stores. Read more
Nutrition News: How Healthy Is Dried Fruit? Plus, Mediterranean Diet Under Fire; Antibiotics and Childhood Obesityby Amy Reiter in Food News, October 30, 2015
Dried fruit: yea or nay?
Is dried fruit good for you or something to be avoided? Time magazine put the question to nutrition experts and most agreed that dried fruits — raisins, figs, prunes, etc. — were great, healthy go-to snacks, albeit with a caveat or two. “Dried fruits are an excellent source of fiber and a concentrated source of antioxidants,” University of Scranton chemistry professor Joe Vinson said. Yet while dried fruits are convenient, portable, durable and often downright tasty, they also contain a lot of sugar, so it’s a good idea to keep portions small and check to make sure they don’t contain any added sugar. “When the native sugar of the fruit is combined with extra added sugar, you are now in the realm of candy,” David Katz, M.D., director of the Yale University Prevention Research Center, told the magazine. Read more
Can Halloween be sinfully good and good for you? The answer is yes. Sweet Medjool dates are transformed into caramel, and extra-dark 91 percent chocolate — the darker, the better — enrobes each candy with its rich, complex flavor. Plus, healthy fats like coconut oil and unrefined sugars like maple syrup mean you can treat yourself to some Halloween fun. One bite of these chocolate candies and you’ll know there are no tricks, just real treats! Read more
Halloween is not the night to restrict your diet, but that doesn’t mean your evening of revelry has to be a complete nutritional disaster. If you’re hosting a party this year, skip store-bought candy and punch, and opt for homemade goodies instead; that way, you’ll have more nutritional control. Don’t hesitate to whip up everyone’s favorites — cookies, candies, even a cocktail or two. But a few mindful alterations (and moderation) can save you from a sugar hangover the next morning. Here are five festive recipes that are sure to hit the spot without going overboard.
Orange Sherbet Cups with Blackberries (pictured at top)
Try finding a Halloween treat that’s more refreshing — or more festive — than this one. Play up the orange-and-black motif by hollowing out some orange halves. Then, fill each half with a generous spoonful of your favorite orange sherbet. Complete the sinister look by topping each “cup” with fresh blackberries.
The farther from summer we get, the more you might miss those delicious berries that are in season for too short a while. Never fear — frozen fruit is here! Often picked at the peak of freshness, frozen berries mean you can make a lot of your favorite berry-filled recipes year-round (and for a lot less money). While IQF might sound like an acronym for a science experiment, it actually stands for Individually Quick Frozen, a process in which berries are picked when ripe and frozen individually for the sole purpose of being available in the freezer section even in the depths of winter. These berries are full of vitamin C and fiber: One serving of raspberries provides 60 percent of the recommended daily allowance of vitamin C (and 36 percent of the RDA of fiber), while blackberries have 35 percent. Blueberries are not far behind, with 25 percent of your daily requirement of vitamin C (and plenty of fiber goodness as well).