by Toby Amidor in Food News, December 25, 2013
by Amy Chaplin in Amy's Whole Food Cooking, December 24, 2013
In this week’s news: Scientists say that fiber is (still) good for heart health; nutrition experts explain why you might want to give your kids a whisk; and the CDC finds that Americans just can’t quit salt.
More Reasons to Go with the (Whole) Grains
In a study published this month in BMJ, researchers observed a lower risk of heart disease for every additional 7 grams of fiber consumed per day. The review of 22 previous studies, conducted at the School of Food Science and Nutrition at the University of Leeds, in England, also looked at types and sources of fiber. Those who ate a combination of fiber sources from whole grains, legumes, nuts, fruits and vegetables had the lowest risk of heart disease.
by Dana Angelo White in Healthy Holidays, December 23, 2013
Millet is a golden-colored, gluten-free whole grain that tends to be a little dry when cooked, like rice or quinoa, but becomes soft and creamy when simmered with extra liquid. The addition of coconut milk complements it perfectly and gives porridge a luxurious texture and richness that really is a step up from your average winter breakfast cereal.
by Toby Amidor in Healthy Recipes, December 22, 2013
It’s hard to beat the decadence of chocolate truffles, but they’re not always as sinful as they might seem. These homemade ones have about 50 calories, 3 grams of saturated fat and 5 grams of sugar apiece. Best of all, the chocolate treats are far easier to create than you might think, making them an ideal last-minute gift.
by Janel Ovrut Funk in Uncategorized, December 21, 2013
Winter officially began yesterday, and while there may be a smaller bounty of produce during the cold-weather months, that doesn’t mean you have to forgo delicious, healthy salads. Here’s how to make the most of seasonal winter goodies.
by Dana Angelo White in Gluten-Free, December 20, 2013
‘Tis the season for all things peppermint! This festive vegan ice cream is rich and creamy (thanks to coconut milk) yet refreshingly cool from the pop of peppermint.
by Toby Amidor in Healthy Holidays, December 19, 2013
Wheat flours are an obvious no-no for gluten-free baking, but gluten is also commonly found in other baking staples like some brands of oats, as well as candies and leavening agents, so it’s important to read labels carefully. It’s also helpful to experiment with recipes ahead of time and find a good standard all-purpose gluten-free baking flour, like Bob’s Red Mill or Trader Joe’s brand.
If you follow a gluten-free diet or are just cooking for guests who do, here are some holiday sweets.
by Dana Angelo White in Food News, December 18, 2013
Attending a potluck dinner for the holidays? Whether you’re driving or flying, these easy, healthy dishes are worth bringing along.
by Victoria Phillips in Giveaway, December 18, 2013
In this week’s news: A sugar vs. fat face-off; the secret to avoiding holiday bulge (yes, exercise works); and more restaurants try (but don’t always succeed) to meet the demand for gluten-free.
by Amy Chaplin in Amy's Whole Food Cooking, December 17, 2013
When air-popped, popcorn contains only about 30 calories a cup and also provides a bit of fiber, making it a surprisingly healthy snack. Make a batch with the T-fal Hot Air Popcorn Popper, which can pop just over 4 ounces of popcorn in less than three minutes. (Bonus: The chute dispenses the popped snack directly into your bowl.)
You can buy your own Hot Air Popcorn Popper or enter in the comments for a chance to win one. Just let us know, in the comments, your favorite popcorn topping. The contest starts at 10:00 a.m. EST today, and ends on Friday, December 20 at 5 p.m. EST.
We’re giving away one Hot Air Popcorn Popper 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 December 18 and 5 p.m. EST on December 20, 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: $40. Sponsor: Scripps Networks, LLC, d/b/a Food Network, 9721 Sherrill Blvd, Knoxville, TN 37932.
So tell us, what’s your favorite popcorn topping?
This is the time of year when it seems everyone is baking cookies. And because it’s a lovely holiday tradition, I wanted to create a recipe that everyone could enjoy: the sweets lovers, the healthy eaters and the gluten-intolerant.