by Toby Amidor in Food and Nutrition Experts, January 28, 2017
by Kerri-Ann Jennings, M.S., R.D. in Grocery Shopping, April 1, 2016
During the dead of winter, fresh seasonal fruit and vegetables become slim pickings. However, eating fewer fruits and vegetables is not an option if you’re looking to stay healthy. According to the 2015 dietary guidelines for Americans, 80-percent of us don’t eat the daily recommended amount of fruit, while 90-percent of Americans don’t take in enough vegetables. Now is the perfect time to turn to canned and frozen produce, as they absolutely count towards your servings of produce, plus they’re brimming with good-for-you nutrients.
But Isn’t Canned Bad?
One of the biggest misconceptions is that fresh is the only healthy option. Because produce is easily perishable, both freezing and canning were created in order to extend shelf lives. Further, the 2015 dietary guidelines specify that canned and frozen also count towards your daily recommended amount of fruits and vegetables.
Canned fruit retains much of its vitamin C, which can be diminished in its fresh counterparts if it is stored for a long period of time, or shipped long distances. Canned produce is also packed at the peak of ripeness and within hours of being picked from the fields. This summer I visited a tomato farm and cannery in Sacramento, California and I saw tomatoes picked in the fields and quickly delivered to a nearby cannery within several hours to be processed and packed. In fact, tomatoes are an example of produce that actually has higher nutritional value when cooked or processed since canned tomatoes contain 2 to 3 times more lycopene compared to fresh. (Lycopene, naturally found in tomatoes, help protect against the damaging effects of oxidative stress and inflammation.) Read more
by Cameron Curtis in Healthy Recipes, October 28, 2015
Spring is finally here! And with it, fresh, locally grown produce is starting to return to farmers markets that have peddled root vegetables all winter. But how do frozen and canned rank? Are they always inferior to the fresh stuff? Let’s break it down.
by Toby Amidor in Taste Test, February 19, 2014
The farther from summer we get, the more you might miss those delicious berries that are in season for too short a while. Never fear — frozen fruit is here! Often picked at the peak of freshness, frozen berries mean you can make a lot of your favorite berry-filled recipes year-round (and for a lot less money). While IQF might sound like an acronym for a science experiment, it actually stands for Individually Quick Frozen, a process in which berries are picked when ripe and frozen individually for the sole purpose of being available in the freezer section even in the depths of winter. These berries are full of vitamin C and fiber: One serving of raspberries provides 60 percent of the recommended daily allowance of vitamin C (and 36 percent of the RDA of fiber), while blackberries have 35 percent. Blueberries are not far behind, with 25 percent of your daily requirement of vitamin C (and plenty of fiber goodness as well).
by Toby Amidor in Grocery Shopping, October 14, 2013
A while back, Healthy Eats asked Facebook fans to name their favorite healthy frozen pizzas. Most people said they preferred to make their own pies, while others insisted the term “healthy frozen pizza” was an oxymoron (fair enough). That said, it never hurts to know the better choices available out there. Because let’s face it: Sometimes the frozen pizza aisle just calls your name.
by Robin Miller in Uncategorized, March 18, 2013
Your freezer was created to preserve food for long periods of time. But filling it with junk can sabotage any healthy eating plan. Here are five items worth purchasing, and five you’re better off passing up.
by Toby Amidor in Grocery Shopping, December 8, 2012
Frozen bread dough is a quick cook’s best friend – especially when you think outside the traditional 1 pound baked-loaf-box.
1. Parmesan, Garlic & Herb Dinner Rolls: Divide the dough into 16 equal pieces and shape the pieces into balls/rolls. Place the rolls on a baking sheet that’s been coated with cooking spray. Spray the rolls with cooking spray and then sprinkle with grated parmesan cheese and salt-free garlic and herb seasoning. Bake at 400 degrees for 15-20 minutes, until the rolls are golden brown.
2. Calzones: Roll the dough out into a large circle, about 1/2-inch thick. Top one side of dough with shredded mozzarella cheese, mixed vegetables and pasta sauce. Fold over the untopped side and pinch the edges together to seal. Transfer the calzone to a baking sheet that’s been coated with cooking spray. Bake at 400 degrees for 20-25 minutes, until golden brown.
3. Deep Dish Pizzas: Divide the dough in half and press each half into the bottom and slightly up the sides of two 9-inch cake pans. Top with pizza sauce, shredded cheese and toppings. Bake at 400 degrees for 15-20 minutes.
by Dana Angelo White in Grocery Shopping, July 24, 2009
This line of gluten-free frozen dishes, soufflés, and veggie muffins has taken the market by storm. I spoke with Garden Lites’ co-founder Jeff Moskowitz to find out the secret of their success.
Q1. How did you come up with the idea of creating Garden Lites foods?
I wanted to make foods that would help people live a healthier lifestyle. There’s no healthier food than vegetables, but people seem to look at veggies as something they HAVE to eat versus something they WANT to eat. I wanted to change that perception.
Q2. You have a delicious line of soufflés. Are they meant to be eaten on their own or can they be used in cooking?
Our consumers eat them for breakfast, lunch or a hearty snack as well as cut them up and serve as a side dish. The soufflés also make a wonderful ingredient. We started a partnership with Meatless Monday where we post meatless recipes using our soufflés on our social media and cross promote it on Meatless Monday’s Facebook page. That has been very successful. We have a lot of really amazing recipe ideas (like our Veggie Lasagna below), which you can find on our website. We will also be expanding our recipe section on our new website starting in January 2013.
It seems like the freezer section gets bigger and bigger every day as the offerings expand to include every possible meal option. Some frozen food can be a part of a healthy diet, others not so much. Here’s our take on a few of the more popular products filling the freezer cases.
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