Carolyn Malcoun's Blog (Page 14)
Are brown eggs really more nutritious than white? Since I work for EatingWell, I get my share of these questions from family and friends (right after they ask me for my favorite recipes!). When I tell them that they just bought into a common grocery shopping myth that may cost them more money, they can’t resist asking for more. So I’m happy to bust 5 of these common grocery shopping myths right here, to help you save money without sacrificing quality.
Food Myth #1: Eggs with brown shells are more nutritious than those with white shells.
The color of the eggshell does not affect nutrition, but indicates the color of the bird’s feathers and earlobes. White eggs come from white hens with white earlobes, brown eggs come from red hens with red earlobes. And since brown eggs often cost a bit more than white...
When I was writing about corn for the July/August issue of EatingWell Magazine, I decided to pose this question online: What do you want to know about corn?
My friend Lee pointedly asked, “Is corn even good for you?”
Good question. Is corn even good for you? Actually, it is, for two reasons.
Related Link: Find fiber-rich recipes to help you shed pounds.
First, corn is a starchy vegetable, and like other starchy vegetables (potatoes, peas) it contains fiber—in this case 4 grams per 1 cup of kernels, which is about 1 large ear. Eating enough fiber is important for helping to prevent chronic diseases like diabetes, heart disease and certain types of cancer....read full post »
Zucchini. Say the word and you’re sure to elicit passionate opinions of this abundant summer vegetable. In my household zucchini is contentious. I‘m a lover: I’m half Lebanese and have fond memories of eating kusa as a kid—zucchini stuffed with a mixture of ground beef and rice baked in a savory spiced tomato sauce. Even now, whenever we go out to eat at my cousin’s Lebanese restaurant, we are sure to split an order of kusa if it’s available. (Get the recipe for kusa, plus zucchini casserole, oven-fried zucchini sticks and more.)
On the other hand, if you ask my husband to name his least favorite vegetables, zucchini is most often the first one out of his mouth. Until I made him ...read full post »
If I had to pick the one food that’s my biggest weakness, without question it would be cheese. Every day I include cheese in my breakfast—over-hard egg (like over-easy but with a hard yolk) on whole-grain toast with a little super-sharp Cheddar—and if we have pasta or Mexican for dinner, I’m most likely going to sprinkle a little on top. And I love cheese and crackers for a simple snack. (Find out how to buy the healthiest crackers to snack on.)
Cheese is rich in calcium, a bone-strengthening mineral that most of us don’t get enough of, so I know I shouldn’t exclude it from my diet....read full post »
I consider myself lucky to live in one of the most beautiful states in the U.S.—Vermont. One major benefit of living in the Green Mountain State is having an endless number of day hikes within an hour or so drive. My husband and I try to get out every weekend to tackle a different mountain. Inevitably, halfway down the trail we start talking about the juicy burgers and ice-cold beers we’re craving after our day out in the woods.
While it’s easy to stop by our favorite brew pub for both those things, I know I can make a healthier (and better-tasting) burger at home. Since burgers can be high in fat and calories, I start by making them with lean meat and I keep an eye on portion size. Then I turn to...read full post »