by Emily Lee in Healthy Recipes, January 14, 2016
by Dana Angelo White in Healthy Tips, January 14, 2016
Carbohydrates had a rough year in 2015. While kale enjoyed another season of sweet success, bread, rice and pasta faced increased scrutiny from wary shoppers on a quest for svelte figures. But with the new year upon us, food industry experts believe carbs are ready for a big comeback — and we couldn’t be happier. Why?
Well, when you stick to the recommended serving size, pasta can be the foundation for nutritious and satisfying meals. It’s generally paired with nutrient-dense sidekicks, like fiber-filled vegetables and beans, heart-healthy fish, antioxidant-rich tomato sauce, and protein-packed cheeses, poultry and lean meats. Using whole grain pasta will add even more fiber to your diet and help meet the daily goal to make half your grains whole (as per the latest version of the dietary guidelines). Once you delve into the myriad different shapes (spaghetti, shells and orecchiette — just to name a few), that’s when the real fun begins. This month, celebrate pasta’s glorious return with these simple, comforting and budget-friendly recipes. (If needed, you can absolutely substitute a gluten-free pasta in any of the dishes below.)
by Toby Amidor in Cookbooks, January 13, 2016
Have you put white sugar on the chopping block for 2016? You’re not alone. And there are a ton of sweetener alternatives popping up. Is there a better option?
by Jason Machowsky in Healthy Recipes, January 12, 2016
The queen of healthy cooking, Ellie Krieger, is back; her new cookbook is filled with delicious, healthy make-ahead meals. I had the pleasure of talking with Ellie about her new cookbook (released Jan. 5, 2016) and even got a peek at one of her newest casserole recipes.
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
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