by Toby Amidor in Dining Out, October 26, 2015
by Toby Amidor in Healthy Tips, October 25, 2015
With the demand for healthier fare, fast-food chains have been modifying — and in some cases totally revamping — their menus. Consumers want not only lower-calorie foods, but cleaner foods without artificial ingredients. According to Technomic’s 2014 The Healthy Eating Consumer Trend Report, 58 percent of consumers agree that it’s important to eat healthy and pay attention to nutrition. Forty percent of consumers were more concerned about food additives last year than two years ago, and more than half of the folks surveyed said they wanted restaurants to be more transparent about menu ingredients. Here’s a look at some of the changes you will be seeing at your favorite joints. Read more
by Serena Ball in Healthy Recipes, October 24, 2015
The issue of food waste is a hot topic, and it’s no wonder why. Research shows that we Americans waste between 15 and 25 percent of the food we purchase. Imagine tossing one out of every four grocery bags right into the trash! However, there are simple things you can do to make some of your favorite healthy foods last longer.
by Amy Reiter in Food News & Trends, October 23, 2015
Take courage: You can make pillowy-soft dinner rolls from scratch. Yeast rolls generally take a good deal of time and practice to perfect, but by using the no-knead technique of prepping dough the night before, several steps are skipped. With these easy — yet precise — instructions, you’ll have a basket of wholesome, comforting pumpkin rolls to warm any holiday table. Read more
by Emily Lee in Healthy Recipes, October 22, 2015
Quinoa: quite the healthy food
There’s been so much “superfood” hype around quinoa — is all the excitement justified? Time magazine asked five nutrition experts, and they overwhelmingly agreed that it was. The seed is high in fiber, iron and protein, provides essential amino acids, and is gluten-free. Generally eaten as a whole food, quinoa prevents the loss of nutrients. Plus, recent research suggests the proteins in quinoa may decrease cholesterol levels and lower oxidative-stress levels. Quin- … whoa. Read more
by Dana Angelo White in Healthy Tips, October 22, 2015
Cooking with squash is easy, and it adds a certain richness to comforting fall meals. Most importantly, it’s an excellent way to boost the vitamins and fiber in your diet, especially as we enter that time of year when tempting baked goods are ever-present at school or the workplace. Sure, squashes’ gnarled stems and rough skins can come across as a bit intimidating. But the effort spent peeling, de-seeding and cooking these hearty vegetables comes with a major payoff — for your taste buds and your health. Here are a few simple recipes to add to your weekly lineup, featuring common fall squashes like acorn squash, butternut squash, spaghetti squash and more. From soup to stir-fry, there’s nothing these versatile veggies can’t do.
Squash and Spinach Lasagna (pictured at top)
Who says lasagna needs meat? Here, fresh butternut squash lends a nice richness and meaty texture for fewer calories than a traditional beef lasagna, and part-skim mozzarella gives you that gooey cheese goodness. Toss in some fresh baby spinach for added vitamins and minerals.
by Toby Amidor in Healthy Tips, October 21, 2015
As a sports dietitian, I am often asked by athletes and exercise enthusiasts, “How much protein do I need?” But simply suggesting a daily total number of grams of protein per day is not enough. Plus, it’s hard to make sense of the all the conflicting info out there on protein intake and muscle protein synthesis (aka muscle building).
At the recent Food and Nutrition Conference and Expo in Nashville, Blake Rasmussen, Ph.D., from the University of Texas discussed some of the latest science on protein. Here is some insight on how much protein you should be eating, which foods are best, and guidelines for when to eat them.
by Dana Angelo White in Healthy Recipes, October 21, 2015
Trick-or-treating is just around the corner. Before you grab any candy that’s on sale, peruse this list so you can avoid handing out the worst treats possible to the neighborhood kids.
by Allison Milam in Healthy Recipes, October 19, 2015
There’s certainly nothing wrong with this classic American dessert, but if you’re looking for something a little out of the ordinary, here are eight apple-rific ideas.
by Alexandra Caspero in Healthy Recipes, October 18, 2015
During the summer, your oven likely worked as more of a storage space than the kitchen appliance it really is. Why would you have turned it on when the temperature was so blistering hot? Nowadays, however, things are starting to cool down, so it’s not crazy talk to consider preheating the oven. If you need that extra push, feast your eyes on healthy, comforting recipes that give you good reason to turn your oven back on.
Comfort food is always on the mind this time of year, and that’s true even if you’re eating healthy. Heat up your oven to make one of the heartiest casserole dishes of all: Chicken Pot Pie (pictured above). This better-for-you version comes with a buttery pie crust topping that’s flaky yet low in calories, plus a chicken-and-veggie filling made creamy with low-fat milk and Greek yogurt.
I affectionately refer to these enchiladas as my Halloween Enchiladas, since they tend to show up right around the same time as ghosts and goblins. Besides being the perfect orange-and-black color combination, these enchiladas can also feed a crowd. I’ve got you covered for your next Halloween party: candy for the little ones, pumpkin enchiladas for the grownups. Read more