by Toby Amidor in Diets & Weight Loss, Healthy Tips, August 23, 2013
by Toby Amidor in Healthy Recipes, August 22, 2013
The juicing craze is still going strong, but many folks are still doing it for all of the wrong reasons. If you love juicing, make sure you’ve got the facts.
Myth: Juicing helps you lose weight
Fact: Although fruits and vegetables are relatively low in calories and have plenty of vitamins and antioxidants, too much of anything can pack on the pounds. Each ½ cup of fruit has about 60 calories. Juicing 4 to 5 cups of fruit comes out to 480 to 600 calories in one serving. If you’re trying to lose weight while juicing, portions still matter. Furthermore, diets that advocate juicing alone aren’t balanced (where’s the protein?) and are often dangerously low in calories overall.
Myth: Juicing is a way to cleanse your body
Fact: Your liver and kidneys were created to detoxify and naturally cleanse your body. Juicing or taking special concoctions won’t do a better job and there is no scientific evidence proving otherwise.
by Victoria Phillips in Giveaway, August 21, 2013
Corn season is now in full swing. Enjoy this scrumptious veggie in every type of dish from breakfast to salads to side dishes. The toughest decision you’ll need to make is choosing which recipe to pick first.
by Robin Miller in Robin's Healthy Take, August 20, 2013
Make dinner prep extra easy on busy weeknights with Edge of Belgravia’s sharp Onyx Chef’s Knife. Whether you’re slicing peppers for Sausage-and-Pepper Skewers or dicing tomatoes for Gazpacho, this knife will get the job done in no time. The soft touch handle make for easy gripping, while the ceramic blade stays sharp through even the toughest of tasks.
You can buy your own Edge of Belgravia Onyx Chef’s Knife or enter in the comments for a chance to win one. Just let us know, in the comments, your go-to weeknight meal. The contest starts at 10:00 a.m. EST today, and ends on Friday, August 23 at 5 p.m. EST.
We’re giving away one Edge of Belgravia Onyx Chef’s Knife to one randomly-selected commenter. You must include your email address in the “Email” field when submitting your comment so we can communicate with you if you’re a winner.
You may only comment once to be considered and you don’t have to purchase anything to win; a purchase will not increase your chances of winning. Odds depend on total number of entries. Void where prohibited. Only open to legal residents of 50 U.S. states, D.C. or Puerto Rico, and you must be at least 18 to win. For the first day of the giveaway, all entries (answers) must be entered between 10:00 a.m. EST on August 21 and 5 p.m. EST on August 23, 2013. Subject to full official rules. By leaving a comment on the blog, you acknowledge your acceptance to the Official Rules. ARV of each prize: $110. Sponsor: Scripps Networks, LLC, d/b/a Food Network, 9721 Sherrill Blvd, Knoxville, TN 37932.
So tell us, what’s your go-to weeknight meal?
by Dana Angelo White in Healthy Recipes, August 19, 2013
Whether you call it phyllo, fillo or filo, one thing is certain, this store-bought dough is versatile. Phyllo (Greek for “leaf”) is actually layered sheets of paper-thin pastry dough that, when baked, become light, crisp and flaky, with a wonderful toasted flavor. And there are reasons to feel good about phyllo: Because the dough has no trans fat, no saturated fat, no cholesterol and just 160 calories per 5 sheets, it makes the perfect substitute for puff pastry, ready-made piecrusts and refrigerated pie dough. Try the Spinach and Goat Cheese Tartlets, above (from Food Network Magazine), or any of the tips and recipes below.
by Dana Angelo White in In Season, August 18, 2013
Most bottles and cans of energy drinks are nothing but sugar water plus lots of supplemental vitamins and minerals. The beverages are also loaded with herbal stimulants and caffeine. The safety of many of the herbal ingredients is questionable, and while caffeine may provide a temporary boost, it won’t give you energy (only calories can do that).
But here’s a homemade energy drink anyone can feel good about sipping.
by Janel Ovrut Funk in The Veggie Table, August 17, 2013
Have you even heard of this fresh herb? Here’s why lovage deserves some love.
by Toby Amidor in Healthy Tips, August 16, 2013
Cooking quinoa (which is considered a whole grain even though it’s actually a seed) is as simple as cooking brown rice, using two parts water to one part quinoa. An important step in the cooking process is to rinse the dry quinoa before cooking to help remove the coating of bitter-tasting saponins. Once cooked, quinoa can be used in a variety of recipes and interchanged with any whole grain. And because quinoa is naturally gluten-free, it is a great pasta substitute for those who cannot tolerate wheat.
There are three kinds of quinoa you’ll find at your grocery store: red, black and white, and all have a slightly nutty flavor and a texture much like couscous. Here are three of my favorite ways to enjoy quinoa.
by Dana Angelo White in Healthy Recipes, In Season, August 15, 2013
Some snacks have a bad reputation for being unhealthy—but I’m setting the record straight on these six foods.
Popcorn originally gained a bad reputation thanks to movie theaters frying popcorn in coconut oil and folks drowning it under buckets of artery-clogging butter. But corn is a whole grain and, when air-popped, it contains about 30 calories per cup along with 5% of the recommended daily dose of fiber. Sprinkle with a touch of sea salt or a drizzle of olive oil, and you’ve got a smart snack. (For added flavor, try Ellie’s Parmesan-Paprika Popcorn, above, from Food Network Magazine.)
by Healthy Eats in Healthy Recipes, August 14, 2013
Got an endless supply of this quintessential summer fruit? Here are some refreshing new ways to use it up.
#1: Make Real Sorbet
Most watermelon sorbets have no actual watermelon in sight! The real deal couldn’t be easier to make.
Recipe: Tropical Watermelon Sorbet
#2: Add to Salsa
Add a fresh and juicy crunch to a savory salsa and serve with fish or chicken.
Recipe: Fish Tacos with Watermelon Salsa
What’s the secret to trimmed-down zucchini bread? This recipe from Food Network Kitchens features several smart tweaks to create a lighter loaf: