EatingWell Blogs (Page 15)
Don't judge a vegetable by its color alone. Vibrant fruits and vegetables have standout appeal, but recommendations to "eat the rainbow" can exclude one underappreciated category: white fruits and vegetables. These boast a variety of flavors and noteworthy nutrition accolades, according to research published in Advances in Nutrition. The researchers pointed out that many nutrients—including several that Americans don't get enough of—and good-for-you phytochemicals that give fruits and veggies their health benefits are not always colorful. Here are 6 reasons (and recipes) to eat more onions, turnips, cauliflower, potatoes, pears and garlic.
1. OnionsRich in the antioxidant quercetin, onions may ease hay fever, eczema and food allergies, according to Japanese researchers.
Recipe:...read full post »
When the 2015 Dietary Guidelines for Americans were released, they were met with mixed reactions. We're excited to share our advisor Dr. David Katz's response to the report:
I won't mince words: in my opinion, the 2015 Dietary Guidelines for Americans, are a national embarrassment. They are a betrayal of the diligent work of nutrition scientists, and a willful sacrifice of public health on the altar of profit for well-organized special interests. This is a sad day for nutrition policy in America. It is a sad day for public health. It is a day of shame. I know, I should tell you what I really think. Maybe next time.
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Cooking in a small kitchen can turn anyone into a minimalist. A cake pan? Forget about it; birthdays only come once a year. A toaster oven? Let your broiler do the work! But the one must-have tool you must keep in your cooking arsenal is the muffin tin. It just may be one of the coolest tools you own. Obviously, it’s great for muffins—but you can use it for so much more. And, of course, with a muffin tin you’ve got the assurance of built-in portion control. Get out your muffin tin and let the magic begin. From lasagna to sumptuous mini pies, these six foods get a whole new look.Download a FREE 20-Minute Dinner Recipes Cookbook!
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Spaghetti squash—it's the great pasta impostor and, luckily for me, it hit the Internet with a bang just around the time I was diagnosed with celiac disease. But it's not just a revolutionary vegetable for gluten-free eaters like me—carb-conscious folks and calorie counters alike love to swap this slimmer spaghetti for pasta. There's a mere 42 calories and 10 grams of carbohydrate per cup of cooked squash compared to 221 calories and 43 grams of carbs per cup of cooked pasta.
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My first cooking class was with my mom at Lan’s Chinese Cooking School in Durham, North Carolina, when I was 8 years old. My mom and I were excited to learn how to make authentic Chinese food because my Hong Kong-born dad and I preferred it to all other foods. I was the youngest student to ever enroll and I had to stand on a stepstool to be tall enough to mix the ingredients in the wok. It was here I first kindled my passion for cooking. I also learned that Chinese cooking isn’t difficult as long as you have the right ingredients.
Even though I am now a professionally trained cook, to this day my friends and family request I make the Chinese food I learned to make as a kid. With just a few basic pantry staples, you too can make Chinese dishes that are quick, healthy and crowd-pleasing.
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