Just in Time for Easter: Whole-Wheat Hot Cross Buns

by in Healthy Holidays, April 4, 2015


In Australia (where I grew up) hot cross buns are traditionally eaten on Good Friday. Although they sneak their way into bakeries and supermarkets well before, Good Friday is the day to indulge in their delights. The irresistible smell of yeasted dough spiked with orange, currants and sweet spices takes me back to my childhood, the weeks that surround Easter and the change of seasons. I think perhaps the best thing about these buns is that you can’t get them year-round; so the ritual of eating them warm from the oven with a cup of tea is much anticipated. Here I’ve swapped out refined white flour and sugar for whole-grain flour and coconut sugar. Although this recipe turns out buns that are heartier than the fluffy white ones you’ll usually see this time of year, it delivers satisfying fruited and spiced buns with a rich, nutty background of whole-wheat flavor. Once the buns are baking, boil the kettle and get the butter ready, as nothing beats eating them as soon as they emerge from the oven. Read more

Nutrition News: Nuts About Nuts, Calorie-Cutting Rice Hack, Kraft and Diet Group Part Ways

by in Food News, April 3, 2015

 

Nuts to You

Do you nix nuts from your diet because you think they’re fattening and hard to digest? Recent studies would indicate that precisely the contrary is true, Jane E. Brody writes in The New York Times, calling nuts and peanuts “some of nature’s most perfect and healthful foods.” Not only have multiple studies indicated that nuts reduce our risk of death at any age from any cause, but several studies also show that nuts can help people lose weight and maintain the loss — perhaps because nuts are so satisfying or because of the way the body breaks them down. Plus, because nuts are high in dietary fiber, they may actually aid digestion and prevent constipation. Nuts are packed with vitamins, antioxidants and beneficial phytochemicals, making them, Brody says, “a nutritional powerhouse.” Read more

Banana-Coconut Pudding Smoothie

by in Gluten-Free, April 3, 2015

The best way to add sweetness to your smoothie without adding sugar? Dates. They’re sweet and also full of soluble fiber to fill you up — just the solution for a morning meal. Read more

Is Hangry Really a Thing?

by in Healthy Tips, April 2, 2015

It happened to me just the other day — I felt the angst and irritability setting in, my stomach was growling, my energy was tanking, and my head was pounding. I was straight up hangry! Does this clever play on words have any science to back it up? Find out. Read more

Don’t Be Fooled by These Seemingly Healthy Restaurant Items

by in Dining Out, April 1, 2015

By Toby Amidor, M.S., R.D., C.D.N.

If you’re trying to eat healthy when dining out, you may be ordering deceptively unhealthy dishes. Next time you head to one of these chains, avoid being fooled by five top menu items. Read more

Recovery Foods: Post-Workout Recipes

by in Healthy Recipes, March 31, 2015


Proper post-workout nutrition is vital to maintaining healthy muscles and a high-powered metabolism. Here are five recipes that will give you the proper balance of carbohydrates and protein (yes, you want both after being active) no matter what time of day you exercise.

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5 Healthy Ways to Use Peanut Butter

by in Healthy Recipes, March 31, 2015

Peanut butter remains on everyone’s list of favorite foods. Along with its unmistakable decadent flavor and texture come healthy nutrients like protein, fiber, healthy fats, magnesium, iron and potassium. Here are five healthy ways to prepare the nutty goodness, plus 10 stupendous recipes. Read more

7 Nutrients Vegans Need in Their Diet

by in Food and Nutrition Experts, March 30, 2015


From animal rights to health concerns, there are many reasons why people choose to become vegans. Vegans avoid all animal foods, including eggs, dairy and in some cases honey.

While becoming a vegan can lend itself to positive dietary changes, such as increased vegetable, fruit and whole-grain consumption, it does not necessarily make someone a “healthy” eater – sugar, fried foods, alcohol and refined starches can all be vegan! Additionally, veganism involves significant dietary restrictions, so in order to prevent deficiencies vegans must be diligent to consume plant-based sources of nutrients commonly found in animal products. In some cases, supplementation may be advised, but speak with your physician before consuming supplements. The most-common nutrients of concern are: protein, vitamin B12, iron, zinc, calcium, vitamin D and vitamin B2 (riboflavin).
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The Latest Hot Crop: Sorghum

by in Healthy Tips, March 29, 2015

This gluten-free whole grain has been gaining popularity. But did you know that worldwide only about 50 percent of sorghum is used as food for humans? That’s a shame, since sorghum has so many nutritional benefits. Here’s more information about this whole grain, and ways you can try it at home. Read more

The New Green Leaves and Vegetables, and How to Use Them

by in Healthy Tips, March 28, 2015

If you want to get more healthy greens in your diet but are burning out on kale, you’re in luck: There are new greens in town. In general, green vegetables tend to be high in vitamins A, C and K, plus those in the cabbage family have phytochemicals that have been linked to lower risk of certain cancers. Read more