by Jessica Goldman Foung in Healthy Recipes, October 13, 2015
by Jessica Goldman Foung in Healthy Recipes, July 16, 2015
On the list of classic lunches, peanut butter and jelly ranks at the top. It’s a simple combo of rich, nutty peanut butter with berry-flavored jam, all snuggled together between two fluffy pieces of bread. And whether you cut the crusts, go chunky versus smooth or toss in some sliced bananas, the balance of sweet and savory makes it a favorite of kids and adults alike. Read more
by Jessica Goldman Foung in Healthy Recipes, May 20, 2015
Pasta salad is a classic summer dish, guaranteed to make an appearance at potlucks, picnics and barbecues. Why is this dish so popular? Because most pasta salad recipes involve very little prep work besides cooking the noodles, especially when store-bought pesto, mayo or dressings get involved. And since they can be served cold or at room temperature, pasta salads don’t need to be reheated — a major win for hot days. Read more
by Jessica Goldman Foung in Healthy Recipes, April 19, 2015
During the last year or so, morning toast got a major makeover in the form of a smashed avocado. Smooth and spreadable, avocado took over as the dairy-free, healthier-fat and simply decadent substitute for more traditional butter and cream cheese. It’s been so popular that avocado toast has earned a permanent spot on restaurant menus and Instagram accounts everywhere. And while some like to keep it simple with just avocado and a sprinkle of salt, others continue to push boundaries, adding tahini, radishes and even bacon to the green spread. Read more
by Jessica Goldman Foung in Scaling Back on Sodium, January 19, 2015
Macaroni and cheese needs only three things to be great: creamy sauce, toothy noodles and melty cheese. But even though the math is simple, those few ingredients, especially when they come from a box, can quickly add up to over 800 milligrams of sodium per 1 cup serving, depending on brand. And depending on how many servings you actually eat. Read more
by Jessica Goldman Foung in Scaling Back on Sodium, September 20, 2014
When plagued by the question, “What to cook?” the answer lies in a savory tart. Whether you’re preparing breakfast or dinner, appetizers or the main meal, a tart makes a quick solution — one that can easily be adapted to any dietary needs (hello, gluten-free chickpea crust), time constraints (hello, ready-to-bake pizza dough) or number of guests (hello, unexpected holiday visitors). And with the right ingredients, it can even be low in sodium too.
by Jessica Goldman Foung in Scaling Back on Sodium, September 1, 2014
Fall not only means the start of football season — it also means the start of many Sunday meals getting replaced by chips and dip, salty bar snacks and microwave finger foods. But filling up while watching your favorite team doesn’t have to be a losing situation for your health. Nor does it have to keep you limited to raw vegetables from the crudites platter.
This year, replace high-sodium, store-bought spreads with a dip of your own creation — one that’s just as creamy and craveable and also a fun makeover of classic ranch dressing and vegetables.
by Jessica Goldman Foung in Scaling Back on Sodium, August 9, 2014
What’s the best way to use up an abundance of summer vegetables? Pizza, obviously. And in as much time as it takes to order delivery, you can make a summer pie that’s bursting with flavor and able to satisfy hungry guests. Bonus points: This pie is gluten-free, meat-free and dairy-free too. So what’s the trick?
by Toby Amidor in Uncategorized, August 4, 2014
Let’s talk a little about low-sodium pickles. It turns out that a lot of what our taste buds (and our hot dogs) expect is not just the salty lick of the brine, but the tangy kick of the acid. Which means, with the right ingredients and strong spices, you can make a low-sodium pickle (or relish!) that meets palate approval.
by Jessica Goldman Foung in Scaling Back on Sodium, July 3, 2014
Ever wondered what that “high-fiber” cereal is actually providing in the way of fiber? (And is it less impressive than the box labeled “fiber-rich”?) Or ever considered how many calories are in a “low-calorie” sports drink?
In order for a food company to splash words like “high in fiber” across its packaging, the product must adhere to specific guidelines established by the Food and Drug Administration (FDA). The FDA also regulates claims at the other end of the spectrum: Foods that boast being “low in” or “free” of something (such as sodium), must also meet requirements. Here’s a cheat sheet of what’s behind the buzzwords.
If you’re searching for a side dish that cools things off and heats them up at the same time, this is the recipe. Two star ingredients of the warm-weather months, corn and watermelon, take a zingy turn with the help of traditional street-corn chili-powder seasoning and a quick pickle. With just a few minutes of prep work, you’ll create a colorful salad that highlights the sweet flavors of watermelon and corn, all balanced by a spicy surprise. Also nice: The salad offers a refreshing counterpoint to traditional barbecue fare.