EatingWell Blogs (Page 14)
This vegetarian mainstay of the grilling season is certainly convenient. But are frozen veggie burgers as healthy as they seem? Most are low in calories and have at least 3 grams of fiber. Yet they’re not all so innocent. We recommend looking for veggie burgers with 400 mg of sodium or less and at least 5 grams of protein per patty.
Brands We Like: We sampled a variety of burgers and flavors to find ones that topped out on taste and health. Three of our favorites were: Sol Spicy Black Bean (vegan, gluten-free), Amy’s Bistro Veggie Burger (gluten-free) and Morningstar Farms...read full post »
Put the emphasis on vegetables at mealtime. Pick one day (or just a meal) a week to eat meatless and have veggies be the shinning star on your plate. If you’re worried that you’ll miss the meat, include chewy, satisfying foods like seared firm tofu, grilled mushrooms and nuts, which feel more filling because they take more time and effort to eat than, say, a spoonful of broth. They also better mimic the way you chew meat—which makes them a more satisfying substitute.
Recipe of the Day: Moo Shu Vegetables
Even the biggest veggie-phobe will munch down when you offer a delicious dip with crunchy spears of fresh vegetables. Carrots, celery and peppers take on a whole new taste when dunked with a little dip—OK, for some of you perhaps drowned in dip. It’s all good, if the veggies get eaten. And when you pick one of EatingWell’s healthy dip recipes, you really can’t go wrong. (Plus, with our Creamy Spinach Dip Recipe, even the dip has veggies!)
A 2011 Temple University Study found that adding a small amount of dip to a serving of vegetables helped children eat more of them. The study, published in the Journal of the American Dietetic Association, found that offering 2.5 ounces of ranch dressing as a dip increased broccoli consumption by 80 percent. Go dip!
So go ahead and...read full post »
Whether you just never developed a taste for a certain vegetable—or as a child you were forced to eat bland, mushy peas or a mountain of overcooked Brussels sprouts (memories you’re still holding onto)—there’s still hope for you to learn to love new vegetables.
It may not be the taste of Brussels sprouts, cauliflower or broccoli you hate, but the smell. Cooking cruciferous vegetables releases sulfurous compounds (the same compounds that deliver cancer-fighting benefits). Try steaming them or roasting them, which releases the smelliest compounds, and then eat them in a room away from the kitchen. Looking for other ways to transform your taste buds? Try these other tips: Retrain Your Cravings: 5 Ways to Learn to Love Healthier Foods...read full post »
Simplify healthy meal planning by filling half your plate with veggies. That’s an easy way to know you’ll get the recommended amount of vegetables each day without worrying about the math.
How many baby carrots are in a cup? How much broccoli equals a serving? Confused and overwhelmed by keeping track of cups or serving sizes?
Photos: What Is a Serving of Vegetables?
Even the most well-versed nutrition professionals don’t have all the measurements memorized. Eating healthier would be easier if there were a simple image of what veggie-rich eating looks like. There is!
Simplify by filling half your plate with vegetables at each meal. Imagine a dinner plate and divide it in half. Fill one half with...read full post »