by Min Kwon, MS, RD in Healthy Recipes, July 24, 2016
by Sally Wadyka in Food News, July 23, 2016
Peach season is in full swing, and oh how I wish it were here to stay forever! The brutally hot months seem a bit more tolerable when biting into the juicy and luscious quintessential summer food. I am blessed to live just a couple of hours away from a town called Fredericksburg, Texas, which is known for its peach orchards, among many other things. Come summer, this quaint German town’s main attraction is peach picking, and there will definitely be lines at the orchards. The “Closed/Sold Out” signs are sure to make an appearance sooner rather than later, so getting an early start on the day is worth a little loss of sleep. Having spent many years in Georgia, I know a thing or two about peaches, but you won’t ever see me in the debate about which state has the best peaches. To each his own!
While peaches are perfect simply as is, when you realize some are ripening at a much faster rate than you can consume them, consider making this peach compote. Using overripe peaches also allows for fewer sweeteners to be added. In this case, all that was needed was a little maple syrup. Simply stir all the ingredients together in a saucepan, and in less than 10 minutes you’ve got yourself a scrumptious topping or sauce to spoon on top of overnight oats, pancakes, waffles, ice cream … you name it! Read more
by Amy Reiter in Food News, July 22, 2016
You already know they’re good for you in all kinds of ways, but the latest research on fruits and vegetables has revealed some very surprising results. Apparently, eating more produce can actually increase your level of happiness over time. The newly released study, conducted at the University of Warwick, followed 12,000 people who kept food diaries and had their psychological well-being measured. What it found is that people got incrementally happier with every daily serving of fruit and vegetables they ate (up to eight portions a day). Why the connection between increased produce consumption and increased happiness? Researchers don’t know for sure, but one possible theory is that the abundance of antioxidants the fruits and vegetables provides leads to higher levels of carotenoids in the blood — and having higher levels of carotenoids has been linked to optimism. Read more
by Emily Lee in Healthy Recipes, July 21, 2016
Can water help you lose weight?
One way to lower your BMI may be to drink more water. A new study, published in the Annals of Family Medicine, has found a link between hydration and weight. Examining data from approximately 9,500 U.S. adults participating in the National Health and Nutrition Examination Survey, researchers at the University of Michigan found that 33 percent of participants were not properly hydrated, and that those who were not tended to have a higher body mass index than those who were. Time notes that the best way to tell if you are adequately hydrated is to gauge the color of your urine: If it’s dark, you need to drink more water or eat more hydrating foods — like fresh fruits and vegetables. If it’s light, you should be A-OK. More research is needed to understand the link between hydration and weight. “But,” study author Dr. Tammy Chang told Time, “staying hydrated is good for you no matter what.” Read more
by Michelle Dudash in 5-Ingredient Recipes, Healthy Recipes, July 20, 2016
Let’s talk about corn. And we don’t mean boxed muffin mixes or the oily hardened batter that separates basic hot dogs from “corn” dogs. We’re talking fresh-off-the-cob kernels of golden summer corn — or “maize,” as it’s known in its native Mexico. After decades of commercialized farming, we’ve come to think of this ubiquitous crop as the bane of our healthy-eating efforts, reduced to greasy convenience foods and high-fructose corn syrup — the insidious sweetening agent hidden in many shelf-stable products. It’s safe to say the crop’s image is in a state of crisis. We’ve forgotten that, in its purest incarnation, this ancient grain was destined for greatness. Take these seven corn salads, for example, each one paired with more peak-season produce, such as juicy tomatoes, sweet bell peppers and fresh basil. This is exactly the kind of corn renaissance we’ve been waiting for.
Fresh Corn Salad
It doesn’t get any fresher than Ina Garten’s crunchy corn salad. Submerging the quick-boiled cobs in an ice bath may seem like a tedious extra step, but we swear by it. Not only does it stop the cooking right away, but it also preserves the beautiful yellow color for your salad.
by Toby Amidor in Healthy Recipes, July 19, 2016
If you’re craving a juicy piece of meat from the grill but still desire a meal with a light finish, give pork tenderloin a try. Ounce for ounce, pork tenderloin is as lean as skinless chicken breast, making it a healthy choice in the meat aisle.
Peaches are in peak season all summer, timed perfectly for grilling. Peaches take on a concentrated, natural sweetness when grilled, as the cooking thickens their juices. To select peaches for grilling, opt for those that yield to gentle pressure when squeezed gently in the palm of the hand, while being free of wrinkled skins. A sweet peachy scent is another giveaway. Avoid using firm peaches, as the pits will be difficult to remove and the flesh will taste tart. Grilled peaches also pair well with chicken or can be enjoyed as a side dish for any barbecue. If you’re looking to spice things up, sprinkle on cinnamon. And for added entertainment, when someone asks you what’s for dinner, in a Southern accent drawl, “Pork ‘n’ peaches.” That’s what I do. Read more
by Dana Angelo White in Uncategorized, July 18, 2016
Meat, fish, chicken and vegetables aren’t the only foods you can toss on the grill. Fruits like pineapple, strawberries and even watermelon are becoming more popular to fire up too. Here are three fun combinations you can try the next time you’re barbecuing.
Unless you have a grill basket, berries are easiest to grill when threaded on skewers. Here are the basic steps to follow for killer berry kebabs:
1) Choose your berry: Strawberries are largest and easiest to work with, but you can skewer blueberries and blackberries too.
2) Brush with a sweet flavor: Combine maple or agave syrup with lemon zest and a touch of a neutral oil (like canola or safflower), and brush on the threaded berries.
3) Select an herb: Complement the flavor of berries with mint, basil or lavender. Chop the herb and sprinkle it over your skewers before serving.
4) Grill over a low flame: Berries burn easily, so be sure to grill them over low heat.
Recipe to try: Grilled Strawberry Kebabs with Lemon-Mint Sauce (pictured above) Read more
by EA Stewart in Healthy Recipes, Vegan, July 17, 2016
Most people could do a better job of staying hydrated. Counting glasses of H2O is important, but so are the foods you eat. Here’s the lowdown on some in-season foods to perk up your hydration.
Assess Your Hydration
The best way to tell if you’re getting enough fluids is to pay attention to your body. Urination should be frequent and light yellow to clear in color. The more fluid you lose in sweat, the more you should replace. Aim to take in half your body weight in fluid ounces as a baseline – that’s 75 fluid ounces for a 150-pound person. If you exercise, drink more — especially when working out in the heat and humidity.
In addition to drinking plenty of water, reach for these seasonal foods to help stay hydrated this summer.
Iceberg is low in calories and has one of the highest water contents of any food. Other leafy varieties like romaine and green leaf are also good options.
Get more from: salads and lettuce cups
You can feel the hydration pouring from this melon; it also contains plenty of the antioxidant lycopene. Read more
by Dana Angelo White in Cookies & Other Desserts, Healthy Recipes, July 16, 2016
This arugula and peach salad is like summer sunshine on a plate! Sweet, juicy peaches are the star of the show. Nutty tasting and fiber-rich whole-grain sorghum, nutrient-packed peppery arugula, and healthy fats from the flavorful Marcona almonds, plus a light drizzle of Lemon-Honey Vinaigrette, round out the cast of simple ingredients in this light, yet satisfying, seasonal salad.
If you’ve cooked the whole-grain sorghum ahead of time, this dish can be assembled in under 10 minutes, which means less time in the kitchen and more time relaxing on the beach — or wherever you like to chill in the summer. The recipe serves one, so treat yourself to a light and healthy summer lunch, or double, triple or quadruple the recipe and invite your best buds over to join you. Read more
by Amy Reiter in Food News, July 15, 2016
Do you love a pie bursting with fresh berries, but wish you could cut back on all the fat and calories? Here’s how to create a homemade blueberry pie that doesn’t come with a side of diner’s remorse.
Tips for a Skinnier Pie
You can’t deny the healthy qualities of antioxidant-filled blueberries. They are low in calories and contain plenty of fiber. But once these low-cal berries are mixed up with sugar and sandwiched between two layers of flaky crust, the resulting pie can tip the scales at more than 450 calories and 20-plus grams of fat per slice. Add a few hundred more calories with dollops of whipped cream, or serve the pie a la mode, and it’s a real diet-buster.
You also want to consider the quality of the ingredients. Store-bought crusts are convenient, but the ingredients reveal trans fat galore and a list of preservatives. Homemade crusts call for a hefty amount of butter and shortening, often more than two sticks for one pie.
What’s a pie lover to do? Less fat, less sugar and more fruit are the keys to a skinnier pie. You certainly don’t need to skip the butter and sugar altogether (but forget the artificial sweeteners, please). Downsize the crust and make the fruit the star, such as in this recipe for a flavor-erupting Blueberry Crostata. Read more
This is a job for Veggie-Man!
As parents know, it can be tough to get kids to eat their greens. But a new study indicates that the methods marketers employ to sell junk food to kids can be used to compel them to eat fruits and vegetables. For the study, elementary-school kids were divvied into groups that either received no intervention, had banners featuring vegetable superheroes posted near their cafeteria salad bars, were shown (really rather cute) TV cartoons depicting those same veggie superhero characters, or were shown both the TV cartoons and the banners. The TV segments alone barely budged veggie consumption, but the banners increased it by 90.5 percent. And when kids were shown both the banners and the TV ads, their veggie intake shot up by 239.2 percent. “It’s possible to use marketing techniques to do some good things,” study author David R. Just, of Cornell University, told The New York Times. Read more