by Sally Wadyka in Healthy Tips, June 5, 2014
by Dana Angelo White in Food Fight, March 15, 2013
With the new season of the prison drama Orange Is the New Black set to debut this week, it seems like a good time to celebrate all things orange. But that’s not necessarily a nod to neon-orange processed food — like crunchy cheese curls — or even prison garb, for that matter. This is about the tasty orange stuff that grows on trees and plants, all of which is uniquely good for us.
“The reality is various types of orange produce are all very similar nutritionally,” says Mary Howley Ryan, MS, RDN, owner of Beyond Broccoli Nutritional Counseling, in Jackson, Wyo. “The carotenoids — especially beta-carotene that turns into vitamin A — not only give them their beautiful color but also provide big health benefits.” That said, there are literally hundreds of different carotenoid compounds to be found in orange fruits and vegetables, so it pays to try them all.
The antioxidant beta-carotene is found in such plentiful quantities in carrots that it was actually named after the vegetable. This nutrient is also widely studied — research in the Netherlands found that those who had higher levels of carrot intake had significantly lower risk of cardiovascular disease. And other compounds called polyacetylenes found in carrots have more recently been shown to inhibit growth of colon cancer cells in mice.
by Toby Amidor in Healthy Recipes, November 7, 2011
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 30 Days, In Season, November 5, 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 1 Food, 5 Ways, Healthy Recipes, November 2, 2010
- One easy way to cook sweet potatoes: wrap 'em in foil.
Mashed with marshmallows on top isn’t the only way to enjoy sweet potatoes. Here are 30 ways to enjoy sweet potatoes while they’re in season (and not just on Thanksgiving!):
1. These tubers are not technically potatoes – get the sweet facts.
2. No need to buy organic – sweet potatoes are #13 on the Clean Fifteen produce list.
3. Combine leftover sweet potatoes with a few simple ingredients for an entirely new meal: Sweet Potato Soup.
4. Toss cooked potatoes, crunchy veggies and vinaigrette dressing for a colorful take on potato salad.
5. Make a smoky and spicy mash with chipotle peppers.
by Dana Angelo White in 5-Ingredient Recipes, October 21, 2010
- Ellie's Sweet Potato-Pecan Casserole
A one-stop meal, casseroles make an easy weeknight dinner (and next day lunch). But many recipes call for cups (yes, cups!) of mayo, cans of creamy soup or lots of heavy cream — if you eat these on a regular basis, you may as well have “911” on redial for the after-dinner coronary. Here are our top 5 lighter casseroles that’ll keep your waist slim and your heart in tip-top shape.
See all 5 lightened-up casseroles »
by Toby Amidor in Healthy Tips, October 19, 2010
- Sweet Potato Chips With Olive Tapanade
Just in time for Halloween parties, we’re cooking up this black-and-orange appetizer that’s easy, tasty and festive. Best of all: there are only 5 ingredients.
Get our healthy appetizer recipe »
by Karen Ostergren in Reader Tips & Comments, January 23, 2010
Throughout the day you should eat a rainbow of foods — red, yellow, orange, green, blue, purple and white. Each color is rich in specific nutrients that help make a well-balanced diet. In this series we’ll tell you why each color is important, and with Halloween around the corner, we thought it was most appropriate to start with orange. Find out how to get some on your plate every day.
How to get your daily dose of orange »
by Karen Ostergren in Healthy Holidays, Reader Tips & Comments, November 28, 2009
Snacks are an important part of any healthy eating plan — provided you’re snacking on the right things. This week’s compilation of reader comments has plenty of healthy between-meal ideas, from favorite snack bars and homemade granola to a frozen treat for your sweet tooth.
Read more »
by Toby Amidor in Healthy Tips, Thanksgiving, November 24, 2009
Thanksgiving is over, but the holidays continue for several more weeks! On this week’s menu of reader comments: turkey stuffing, potato swaps and mindful eating tips for your next celebration.
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There’s no lack of choices at Thanksgiving, but certain seasonal foods should take top priority. If you’re going to indulge, why not fill up on the flavor-filled, good-for-you stuff? Here’s our top 10 picks for your plate.
See the list »