by Victoria Phillips in Food News, October 30, 2011
by Michelle Buffardi in Uncategorized, September 1, 2011
- Should fries be blocked from school lunch menus?
Spuds are sticking around the school lunch line — for now anyway. The Senate voted to block an Obama administration proposal to reduce the amount of French fries available in schools. The proposed Agriculture Department’s rules would allow only two servings of potatoes at lunch a week. Those fighting back argue the USDA should focus on how the potato is prepared instead, citing the vegetable as a good source of fiber and potassium.
In the end, the Senate voted to accept an amendment that would block the USDA from putting serving limits on potatoes, or other vegetables, in school lunches. Because of the way it’s worded, however, the USDA would still be allowed to regulate the way potatoes are prepared.
Read the full article here.
And the fries in the photo, here.
Tell us: Do you think schools should ban potatoes from the lunch line?
by Toby Amidor in Healthy Tips, February 10, 2011
- I like to take my lunch out of the container I packed it in and eat it from a nicer bowl.
We’re teaming up with fellow food bloggers to host a Brown-Bag Challenge, a month-long initiative to eat consciously and save money by packing a lunch each weekday instead of eating out. Join us here and share what you’re eating on Facebook and Twitter with the hashtag #brownbag.
Confession: I bought lunch yesterday just because I could. I walked over to Taim, my favorite falafel place in the whole city, and I bought a falafel for lunch. I have no idea how much fat or calories the sandwich contained, but the sandwich was large so was likely not very diet-friendly. I justified the splurge because I’d been to the gym that morning, and because it was the last day I could eat a restaurant lunch before the Brown-Bag Challenge. This splurge cost me $8.
Today’s lunch is smarter in so many ways. When I was searching for recipes, I was looking for something healthy to make with potatoes, because I have a whole bunch from my CSA that I wanted to use up. I found this recipe for Curried Potatoes and Chickpeas from Food Network Magazine; it’s from a story they did last year on using leftover crunchy onions — those things that go on top of green bean casserole. It looked quick and easy enough to make on a busy weeknight, and Toby, one of our resident dieticians, confirmed that it meets our Healthy Eats nutritional guidelines; it has 290 calories per serving and 15 grams of total fat (saturated fat = 7 grams).
I had potatoes, spices, limes and jalapenos at home, so I bought the following at the store:
Chickpeas: $1.79 (I bought the 29-ounce can even though the recipe calls for 15 ounces. It was a better value, and I’ll use the leftovers to make hummus)
Fried onions: $2.89
Greek yogurt: $1.25
My grocery store total was $7.92. I spent nearly the same amount on all the ingredients for an entire recipe as I did on one lunch. And since the recipe makes 6 servings, that comes to $1.32 per serving. Less than two dollars per serving. Makes my $8 falafel seem pretty frivolous.
by Liz Gray in In Season, September 15, 2010
- Red peppers are one of 9 red fruits and veggies to eat now -- find out the other 8.
Each color contains different nutrients, so a rainbow-colored plate of fruits and veggies is likely a well-rounded, healthy one! In this occasional series, we explain what each color has to offer. We told you all about orange foods, and this month, in honor of Valentine’s Day and Heart Health month, we’ve got the scoop on red-hued eats.
Learn why you should eat more red foods »
by Dana Angelo White in Healthy Recipes, March 16, 2010
- Potato Frittata
We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
Potatoes definitely weren’t my favorite veggie as a kid. Give me a pile of mashed potatoes, and I was just in it for the gravy. I turned my nose up at baked potatoes, and forget about French fries. Now that I’m older (and a little wiser) I see what all the fuss is about: Besides being delicious, versatile and cheap, potatoes are packed with nutrients and fiber. Sure, they’re good fried and mashed, but spuds have more to offer. Here’s how to eat potatoes for breakfast, lunch and dinner.
3 meals of spud recipes »
by Dana Angelo White in Meal Makeovers, March 2, 2010
Carb-phobes, don’t shy away from potatoes. They’re high in fiber, protein, iron and even vitamin C — and taste yummy, too. Since they’re so easy to work with, we could probably give you 50 healthy recipes, but let’s start with five of our favorite ways to enjoy them.
Get the recipes »
by Kristine Brabson in Healthy Holidays, Valentine's Day, February 14, 2010
A cool-weather staple, creamy potato soup can have anywhere from 300 to 500 calories and 35 grams of fat per serving! Our lightened-up versions taste just as good as the cream-laden recipes and, since the main ingredients are potatoes, won’t bust your budget.
Read more »
by Dana Angelo White in Healthy Tips, January 14, 2010
Valentine’s Day is here! For me, this means chocolates and romantic dinners, but that can also mean indulging in too many calories and fat. Fortunately, you don’t have to skimp on decadence tonight. Here, I’ve reworked a traditional Valentine’s Day meal, featuring a bison steak and comforting sides, to make easier on the waistline and pleasing to your palate.
Added bonus: These recipes contain some noted aphrodisiacs to help rev up the romance.
Get the recipes »
by Dana Angelo White in Farmers' Market Finds, September 2, 2009
Figuring out what to eat can be tough. Some foods may be marketed as “healthy” but they’re hardly that. Other foods may have a bad reputation (dark meat, anyone?) and you’re passing them up. Here are 10 foods you may be avoiding unnecessarily.
See the list »
Potatoes already? Spuds may seem like a fall goodie, but young varieties have started showing up at markets now. This early maturing variety (named “Caribe”) is a real summer treat — their bright purple skin always makes me smile.
Read more & get recipes »