Equipping your kitchen is much like assembling your wardrobe. You can get a lot of bang for your buck by buying high-quality, versatile staples that will last you for years to come. Whether you’re gifting yourself upgraded kitchenware or looking for the perfect splurge-y gift for a loved one, these items show their value in their versatility, quality and long-lastingness.
They may know a lot more about healthy eating than the rest of us, but it turns out that even those who talk nutrition for a living are still human when it comes to holiday treats. We polled six nutritionists to find out what they’re craving this holiday season — and how they plan to work those indulgences into their otherwise healthy diets.
Coke-funded obesity group goes belly-up
That didn’t take long. The Global Energy Balance Network, a nonprofit organization that played down the role of calories from food and beverages in the obesity epidemic (and which, a New York Times expose revealed in August, was funded by Coca-Cola), announced last week that it would shutter immediately “due to resource limitations.” In November, the University of Colorado, where the organization’s leader is a professor, said it would return a $1 million donation from Coca-Cola, while the University of South Carolina, where another of the group’s leaders is on the faculty, says it plans to keep a $500,000 donation from the beverage giant. The announcement came only days after Coke’s chief science and health officer, Rhona S. Applebaum, who helped orchestrate the Global Energy Balance Network’s establishment, announced her retirement.
Whether you’ve gone fully paleo or are just checking out what your dietary options are, these grain-free, refined sugar-free recipes deliver on flavor and protein. There are no special techniques required, just ingredients that are as close to nature as possible. Translation? They’re minimally processed. Making recipes grain-free is easy, thanks to the transformative characteristics of cauliflower as a healthy swap in for white rice. Almond flour takes the place of all-purpose flour for a moist texture in chocolate muffins, and sweet potatoes take the place of your basic white potato. Unrefined sugars like coconut and maple take center stage as preferred paleo sweeteners.
These festive sweets are ideal for a holiday cookie swap, and they make great hostess gifts, too. If you’re having trouble deciding on just one recipe, go ahead and make them all — it’s totally doable, since each recipe requires just 20 minutes of prep or less. Keep a few for yourself, then bundle the rest in gift bags for your friends and family to enjoy. Holiday “shopping” doesn’t get much easier than that. The fact that they’re all on the lighter side? Consider it a bonus.
We all know that stuffing is a must-have at a holiday dinner, but it’s also a perfect side dish to complement a variety of other dishes for regular weeknight meals. This vegan stuffing stars farro, butternut squash and toasted almonds for an unexpected twist on a fall classic. Farro, a hearty grain native to Italy and the Middle East, is high in fiber and a good source of iron and protein. Similar to brown rice and wheat berries in texture, farro has an earthy flavor and a nourishing chew; it’s a bold choice for a nontraditional stuffing. Read more
The holidays are here, which means party after party and lots of delicious food and flowing cocktails. But don’t fret! You can still fit into that little black dress and enjoy the yummy spread too.
Nuts are a holiday favorite, and there are a lot of ways to get your hands on them. You can buy premade nut mixes, roast them, or make your own spiced nuts.
We’re all for celebrating the holidays with decadent food. But if we can cram in more nutrition (and lower the calorie load) without affecting flavor, that’s even better. Here are some of our favorite tips, along with advice from our favorite nutrition experts.
Kale, once spurned for its obligatory green cameos at the childhood dinner table, has undoubtedly emerged as the most fashionable of vegetables. Its ubiquity certainly induces its share of eye rolls, but it “has entered into our culinary lexicon,” says Serena Bass, executive chef of the convivial Italian eatery Lido, in New York’s Harlem neighborhood. “It may not have the excitement of a new discovery any more, but like a tomato, it is far from done,” she says. “It’s what we turn to when we need an earthy punch in soups or salads and feel the urge to binge on B vitamins.” Read more