by Dana Angelo White in Food Fight, March 15, 2013
by Toby Amidor in Is It Healthy?, July 21, 2012
Any carb-o-phobe will tell you to choose sweet potatoes over white ones, but is that sound nutrition advice? We’ve put these tubers head-to-head; find out which comes out on top.
A medium-sized baked sweet potato has 102 calories, 24 grams of carbohydrates, 2 grams of protein, 4 grams of fiber and no fat or cholesterol. It’s also rich in the antioxidant beta-carotene and contains a small amount of vitamin C. Sweet potatoes are also loaded with potassium and vitamin B6.
Baked, roasted, mashed, added to chili or pureed into soup – adding sweet potatoes to your meals can help you stay satisfied and provide you with a hefty dose of nutrients.
by Dana Angelo White in Product Reviews, January 15, 2012
A health halo has been placed on baked chips while fried chips have been getting a bad rap. But are you really making a healthy choice when you toss a bag of baked chips into your shopping cart? Let’s take a closer look.
One ounce (about 15 chips) of baked potato chips has 14% fewer calories (153 vs. 131), 50% less fat (10 grams vs. 5 grams) and 67% less saturated fat (3 grams vs. 1 gram) than traditional potato chips. If you’re looking at the calories and fat alone, then you would assume it was the healthier choice.
by Toby Amidor in Healthy Holidays, December 17, 2011
- Can you get crispy potato chips from the microwave?
Potato chips from the microwave?! Sounds dubious, but I was pleasantly surprised when I gave the TopChip Chip Maker a test drive.
While you won’t fool anyone into believing these chips came from a bag, they are pleasantly crunchy. To make them, thinly slice a potato using the adequately sharp handheld mandoline that comes with the chip maker. Pat pieces dry and spread in a single layer on the dishwasher-safe device. Then zap in the microwave for 3 minutes. Allow to cool for a minute or two and dig in.
You can’t beat the calorie count. Since the only ingredient is potatoes, a 10-ounce spud will yield about 60 chips, each with 4 calories. Since there’s no oil to be found, these chips are also fat-free.
The downsides: First, eat right away or they’ll lose their crunch. They also can’t be seasoned until after they’re cooked (seasoning before hand would make them soggy)– and they definitely need some seasoning. You might have to play with the cooking time or you’ll risk burning the chips (that happened to me a few times).
Both russet and Yukon gold potatoes worked well. Sweet potatoes and apples also made fun and kid-friendly snacks. As for seasoning, sprinkles of curry powder, cinnamon (on the apples) and rosemary salt made these chips extra tasty.
Have you tried the TopChips Maker? Let us know what you think!
by Toby Amidor in Healthy Recipes, November 7, 2011
Fried foods are a big part of this holiday of lights. Eight days of latkes and jelly doughnuts can rack up the calories in an unhealthy heartbeat. Here are tips to get you through this year’s Hanukkah festivities.
by Toby Amidor in Healthy Recipes, March 11, 2011
- Alton Brown's Chipotle Smashed Sweet Potatoes
Fall is in full swing and Thanksgiving is around the corner. Fun mash ingredients like potatoes, parsnips, acorn squash, carrots, turnips are all in season. Now’s the time to practice your mashes!
A mash is usually made from vegetables, a touch of liquid like milk or butter, and seasonings. Once you get the hang of it, you can mix and match your favorite veggies and flavors.
The first step is to choose the veggie or veggies to mash. Once you do so, wash, peel, and trim them. Cut into uniform sized pieces so they’re evenly cooked. Be sure the pieces aren’t too small, or they end up absorbing too much water resulting in a runny mash.
by Toby Amidor in Healthy Recipes, December 21, 2010
- Classic Chicken-Vegetable Soup
We gave you tips on mix-and-match healthy stir fries; this time we’re tackling soups. Soups are inexpensive and there are seemingly endless varieties once you learn the basic soup-making technique. We’ll walk through the basics to get you started, and give you fun and exciting ideas to play with in the kitchen.
by Karen Ostergren in Reader Tips & Comments, March 20, 2010
- Provencal Potato Gratin
Most classic versions of this all-time favorite potato dish aren’t very figure-friendly, especially with boatloads of heavy cream and mounds of cheese. There are a few tricks to lighten things up—here’s how.
Scalloped potatoes, lighter »
by Katie Cavuto-Boyle in Uncategorized, December 27, 2009
St. Patrick’s Day might be over for the year, but you don’t have to put away your favorite Irish-inspired recipes! Find new ways to love cabbage and potatoes with ideas from our readers.
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by Dana Angelo White in Meal Makeovers, August 10, 2009
After all the holiday hubbub, there’s nothing more comforting than a simple, winter soup. I love soup all year, but in the winter I just crave it! Better still, soups are a wonderful way to celebrate seasonal flavors and clean out the fridge of leftover ingredients.
When it comes to creating soups, the possibilities are endless. Here is a creamy one that’s as filling as you can get and includes some hearty cool-weather veggies. My friend shared this recipe (originally from a Moosewood Cookbook) after she made it for Thanksgiving. I reworked it a bit and made it my own.
Get the recipe »
I’m starting to see some of the early varieties of potatoes at the farmers’ market, and potato salad recipes are calling out to me! This picnic and barbecue fave is often heavy on the fat and calories (especially when it has gobs of mayo!), but it doesn’t have to be. Here are my favorite ways — plus some recipes — to lighten up this summertime classic.
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