Nutrition News Feed: Label Transparency, Ultra-Processed Foods, The Hearty-Breakfast Myth

by in Food News, March 18, 2016

Who farmed your food?

Curious about what’s in the packaged foods you eat, where the ingredients came from, and who produced them and how? More and more consumers are demanding this sort of information and transparency, and so companies big (Kellogg’s, Hershey, Wal-Mart and Campbell’s Soup, among others) and “niche” (Fish + People, The Real Co.) are responding through a variety of labeling initiatives. “Driving the efforts are consumers’ heightened concerns about health and the environmental and social impact of food production, as well as regulatory and safety worries,” the Wall Street Journal reports. Soon we’ll probably know a lot more about the people who produce our food — a development that is as sweet as it is empowering.

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5 Cupcakes That Are Secretly Lighter — Comfort Food Feast

by in Healthy Recipes, March 17, 2016

Winter is nearly behind us, and that alone is cause for celebration. If you’re planning a coming-out-of-hibernation party, be sure to fill your spread with festive dishes that give comfort-food season the sendoff it deserves. As Julia Child once said, “A party without cake is just a meeting,” so don’t even think about skimping on dessert. To make hosting easier, skip labor-intensive layer cake and whip up a few quick batches of cupcakes instead. That way, you won’t have to deal with cutting and serving. Portion control is yet another benefit of serving cupcakes, especially for the host if there are leftovers. We’ve got devil’s food, red velvet, carrot cupcakes and more — all of which happen to be lighter than your average cupcake recipe, thanks to a few clever modifications.

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Why You Should Be Eating Potatoes

by in Healthy Recipes, March 17, 2016

Depending on whom you talk to, potatoes are either a bad-for-you “white food” or a healthy starch to include in your diet. Which is it?

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Healthy Coloring Books for Adults

by in Cookbooks, March 16, 2016

Part of living a healthy lifestyle is minimizing stress. One of the latest trends that help do so are coloring books for grownups. Even better, some of these coloring books double as cookbooks. Here’s a look into this latest trend and where you can pick them up.

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Spaghetti Squash Chicken Lasagna

by in Healthy Recipes, March 15, 2016

Have to feed a crowd? Craving something comforting? Need a quick and easy weeknight meal? Looking for a recipe that freezes beautifully? This Spaghetti Squash Chicken Lasagna checks all the boxes. While the traditional version is composed of layers of noodles, meat and cheese, I want to show you a different way of enjoying the classic dish. By swapping out the pasta layers for spaghetti squash, not only will you amp up the vegetable intake, but the lasagna-making process will become much more effortless. Adding kale to the ricotta mixture gives the dish an even greater nutritional boost. With a little prep work beforehand, you can whip up this hearty comfort meal in under 30 minutes.

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Raspberry Walnut Irish Soda Bread

by in Healthy Recipes, March 14, 2016

Let’s talk toast. Not toast toppers, like the runaway Pinterest hit avocado toast, or the popular homemade nut butter toast. Let’s talk instead about the actual toast: whole-grain bread, toasted.

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5-Ingredient Twice-Baked Sweet Potatoes with Feta

by in Healthy Recipes, March 13, 2016

Sweet potato lovers, you know who you are. Sweet potato fries are your default restaurant side-dish order. And it “wouldn’t be Thanksgiving” without candied sweet potatoes. Behold a new flavor bomb that can be ready in 30 minutes. I love this dish as an entree, where you may want to stir in extra cheese for added protein, or serve a bit of roasted chicken alongside it. It also works double duty as a side dish or appetizer. In the case of the latter, use small sweet potatoes for a cute presentation.

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Baking with Beans

by in Healthy Tips, March 12, 2016

Looking for a way to make your baked goods healthier and add extra nutrients to other everyday dishes? Then you’ll want to start keeping some pulse flours in your kitchen pantry. If you search online or in specialty grocery stores, you’ll find a wide array of flours made from pulses — like green pea, white bean, chickpea, fava bean and black bean. And more and more, you can find one or two varieties (chickpea being the most common) even at mainstream groceries.

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News Feed: Raw Milk’s Revenge, Ugly Produce and Fasting

by in Food News, March 11, 2016

Raw milk or raw luck?

Oh, the irony! Just weeks after passing legislation making it legal to drink raw milk in West Virginia — despite warnings from the Centers for Disease Control and Prevention and the Food and Drug Administration that unpasteurized milk may “pose a serious health risk” — members of the state’s House of Delegates celebrated by drinking raw milk. Guess what happened? A bunch of the lawmakers fell ill. Some of the delegates, including some of those who drank the milk and the guy who distributed it to his colleagues, insist that one had nothing to do with the other, blaming the illnesses on a stomach bug that was going around. “There’s nobody up there that got sick off that milk,” Delegate Scott Cadle, who sponsored the legislation and shared the milk, told the Charleston Gazette-Mail. “It’s just bad timing, I guess.” The West Virginia Bureau of Public Health is investigating.

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7 Brilliant Ways to Replace Bread with Veggies

by in Healthy Recipes, March 11, 2016

Breadless Italian SubIt’s not that we don’t love you, bread, but sometimes we just need some space, OK? Cutting down on this carb (especially the white stuff) is often a quick way to lower a dish’s calorie count and likely reduce the sugar, too. But the best part is really that (hello!) veggies taste great. The flavors could totally transform your meal for the better, as we think they did in these recipes.

Breadless Italian Sub Sandwich (above)

This sandwich mimics the classic shape of its namesake by swapping a doughy hoagie roll for a couple of meaty, chubby portobello mushroom caps.
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