by Marge Perry in Healthy Recipes, September 26, 2016
by Toby Amidor in Dining Out, September 6, 2016
Bibimbap, the flavorful and vibrant Korean rice bowl meal, gets its alluring sweet-and-sour flavor from a sauce called gochujang. The vinegary, mildly spicy sauce can now be found on many grocery store shelves, where it is positioned to become the new hot-sauce darling. (Look out, Sriracha!)
(Note: If your market does not yet carry gochujang, you can make a tasty substitute by combining 2 tablespoons hoisin sauce, 1 1/2 teaspoons Asian chili garlic paste and 1 1/2 teaspoons rice vinegar.)
To make bibimbap, you don’t need a lot of time — but you do need lots of small bowls! It is beautifully served as a composition of the separate ingredients, which are balanced to lend an assortment of flavors and textures, from grassy to sweet and chewy to crisp. The runny yolk on top, when pierced, serves as a rich sauce that unites the entire dish.
Bibimbap is healthful, satisfying and beautiful — a triple dinner winner. Read more
by Dana Angelo White in Fitness, Healthy Tips, August 6, 2016
This Chinese food chain has been around since 1983, when it first opened in a mall in Glendale, California. Chinese fast food isn’t known for being healthy, and Panda Express is no exception. However, the next time you order Chinese fast food, keep these better-for-you choices in mind.
by Sally Wadyka in Food News, July 23, 2016
Ever wonder what it must be like to walk in the shoes of a professional athlete? We chatted with 2012 Olympic bronze medalist Marlen Esparza about boxing and what it takes to eat like a champion.
Is nutrition an important part of your training?
Nutrition is an extremely important part of any athlete’s training. What you eat fuels your body for your sport, and if you want to be the very best and at the top of your game, you have to fuel your body in the healthiest way possible.
What are some of your favorite pre- and post-workout snacks?
Before workouts, my “go-to” is a smoothie with Nutty for ‘Nana yogurt from Chobani [Esparza’s sponsor], plus sliced bananas, organic honey, powdered peanut butter, chia seeds, almond milk and steel-cut oats all blended together.
One of my favorite post-workout snacks to cut down on cravings would be black cherry Greek yogurt topped with fresh raspberries, coconut flakes, dark chocolate chips (not too many) and sliced almonds. Read more
by Amy Reiter in Food News, March 20, 2015
You already know they’re good for you in all kinds of ways, but the latest research on fruits and vegetables has revealed some very surprising results. Apparently, eating more produce can actually increase your level of happiness over time. The newly released study, conducted at the University of Warwick, followed 12,000 people who kept food diaries and had their psychological well-being measured. What it found is that people got incrementally happier with every daily serving of fruit and vegetables they ate (up to eight portions a day). Why the connection between increased produce consumption and increased happiness? Researchers don’t know for sure, but one possible theory is that the abundance of antioxidants the fruits and vegetables provides leads to higher levels of carotenoids in the blood — and having higher levels of carotenoids has been linked to optimism. Read more
by Kiri Tannenbaum in Healthy Tips, November 17, 2014
And the first food to get a “Kids Eat Right” nutrition seal from the Academy of Nutrition and Dietetics — a trade group of registered dietitians and others working in the field of nutrition — is Kraft Singles, the plastic-wrapped “Pasteurized Prepared Cheese Product” formerly known as a “pasteurized process cheese food.” That is, until the FDA blocked it from using that label because it contained an ingredient — “milk protein concentrate” — that was not allowed in products so designated. On its website, Kraft insists its Singles are colored with “spices, not food coloring” and “now” made “with no artificial preservatives.” But one parent and nutrition advocate tells The New York Times she is “really shocked” at the endorsement. She is not alone. A former member of the academy told The Times that, when he heard about the group’s decision to award the product its first seal, his “jaw just hit the floor” and his “eyebrows just hit the ceiling.” Ouch. Read more
by Amy Reiter in Food and Nutrition Experts, October 31, 2014
Halloween has come and gone, which means the holidays are about to descend upon us. In a blink of an eye, the turkey will have been carved, the presents will have been opened and the champagne uncorked. We can already feel that 2015 will be different. Why? Because this new year we are not going to write down our typical weight-loss resolutions on Jan. 1. Nope. Instead we’re going to avoid packing on the extra pounds by following our six-week No-Resolutions Resolution plan — beginning right now.
by Katie Cavuto-Boyle in Uncategorized, September 15, 2013
In this week’s nutrition news: another reason to eat chocolate; acid reflux doctor cautions against late-night eating; and nutrition labels are poised for a major makeover.
by Dana Angelo White in Healthy Tips, June 20, 2013
Whether you are a freshman with on-campus housing and a dining plan or a senior in your own apartment, healthy eating at college is achievable and it doesn’t need to involve deprivation or dieting.
At the Dining Hall
• Make room for fruit: Most campus dining halls offer a variety of whole fruits such as apples, pears, bananas, and oranges as well as cut fruits like melon and berries. Add cut fruit to your salad, a bowl of yogurt or cereal or, for a sweet treat, pile berries onto a small bowl of frozen yogurt for dessert. Grab a few pieces of whole fruit to take with you as a simple and healthy snack on the go or in your dorm or apartment.
by Lauren Miyashiro in Blogger Spotlight, July 20, 2012
Ever wonder what healthy folks do to be and stay that way? Being healthy is a lifestyle, not just something you sometimes do and then fall off the wagon. Healthy eaters have many of these 7 habits in common — see how many of them you can adopt; you’ll feel better for it.
Any food you can grow on your own is better for your health and the health of the environment. Whether it’s a few pots of herbs or a full-blown veggie garden, get your hands a little dirty and start growing your own food.
Make This Habit Your Own: Gardening For Beginners
2. Food safety
Is your fridge the proper temperature? Do you know how to defrost meat or prevent cross contamination? Paying attention to basic food safety principles will keep you and everyone in your household that much more healthy.
Make This Habit Your Own: Counter-Top Safety
3. Meal planning
A little forethought can make a real difference. Make a weekly meal plan, eat most meals at home, and think about your entire day when making food choices. You will save time, money and a whole bunch of calories.
Make This Habit Your Own: Brown-Bag Lunch Menus
Lisa’s Vegetable Quesadillas on Whole-Wheat Tortillas
Lisa Leake is the woman behind the popular blog, 100 Days of Real Food. As a mother of two, she and her husband pledged to go 100 days without highly-processed or refined food in 2010. Since then, she has challenged others to follow her family’s healthy lead by taking a 10-day pledge or committing to “100 days of mini-pledges.” Her blog offers tips on meal planning, packing school lunches, shopping for real food and more.
Tell us a bit about the inspiration behind your commitment to real food. Why did you start and how did you decide on the 100 day pledge?
Like many others I always knew eating whole grains and vegetables was supposed to be good for you, but the problem was I never truly understood the “why” behind this advice. I became intrigued by the topic after seeing Michael Pollan discuss where our food comes from in a TV interview, and then I went on to read his book In Defense of Food. What came next was a huge wake-up call for our family when I realized what I thought were healthy food choices were actually highly processed and not good for us at all. It wasn’t easy at first, but I felt compelled to completely revamp the way we planned our meals, shopped for food and cooked.
I also felt compelled to spread this important (and shocking!) message to others, which is why we decided to create our 100 Days of Real Food pledge. Cutting out highly-processed food was honestly not easy for us at first and even kept me up at night. I thought my kids might starve if Goldfish, Kraft Macaroni & Cheese, and Gogurt were suddenly out of the picture. So once we figured out how to realistically make the transition to real food it just made sense to share our research, tips, recipes and experiences with others to hopefully inspire them to do the same.