Carolyn Malcoun's Blog (Page 15)
I’m a vegetable lover. I eat vegetables at least three times a day: sautéed chard stirred into scrambled eggs for breakfast, a big garden-fresh salad for lunch and grilled corn and steamed potatoes as side dishes with dinners in the summer. I don’t have much trouble eating enough vegetables, but I know I’m the exception, not the rule.
Related Link: 10 Low-Cal Dinners Packed with Produce
One in 4 Americans don’t eat the 5 to 13 servings of vegetables and fruit (the number of servings depends on your calorie intake) that you’re supposed to eat every day for optimal health.
Are you one of those that need a nudge to eat more vegetables? Here are 3 reasons to fit more in:...read full post »
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 »