I just read a seriously startling study that’s going to change the way I eat. I read in the British Medical Journal that researchers found that reducing sodium intake slashed cardiovascular-disease risk by 25 to 30 percent. That’s a big deal! Most Americans consume more than twice the recommended daily sodium limit of 2,300 milligrams—the amount in just 1 teaspoon of table salt.
The New York City Health Department launched a program to encourage manufacturers to cut sodium in packaged foods in half—a plan that could save 150,000 lives nationwide, every year. You can launch your own campaign to cut back on sodium and do your heart good. Here are 5 easy ways to cut sodium from your diet:...read full post »
My husband, Dan, and I had a crazy-busy summer. We went on several really fun road trips and we ate a lot of unhealthy food that added a few extra pounds. So to get back on track and recharge our lives with healthy eating, we’re planning low-calorie dinners in advance and loading our weekly menu with 20-minute dinner recipes. Here are 4 meals on our menu this week:
1. Chili-Rubbed Steaks & Pan Salsa – Any cut of steak will work for this recipe, but we especially like the flavor and texture of rib-eye with these seasonings; look for steak that has been thinly cut. A cold ale, sweet potato fries and vinegary coleslaw can round out the meal.
2....read full post »
Now that it’s back-to-school time we’re all busier, but that doesn’t mean we can skip feeding the kids (or ourselves) before we head out the door. I never leave the house without eating a healthy breakfast. In fact, I don’t do anything before breakfast. I head straight from bed to the kitchen for coffee and whole-grain cereal with fruit and skim milk. Unfortunately, since I’m half asleep I tend to eat the same thing every day. Breakfast rut!
I need to mix it up a little, even throw in a “hot item” on occasion. These four healthy EatingWell breakfast recipes make it easy to eat something delicious and different than cereal and still get out the door fast....read full post »
My husband laughed when I told him this, but when I “grow up” I want to be a school-lunch lady. Not the kind of school-lunch lady I remember from my school days: hairnet askew, dishing up “turkey gravy” over a pile of (surely instant) mashed potatoes. (Ew, did I really eat that?) I want to be the kind of lunch lady who cooks food from scratch and brings the kids to the school garden to pick fruits and vegetables they’ll actually eat that day.
Though there are some school-lunch programs like the one I dream about, they’re few and far between. The National School Lunch Program feeds 30 million kids each day and is seriously underfunded. And the recent recession has forced many school districts to...read full post »
As a kid, my sister didn’t eat anything except macaroni and cheese. This presented a challenge for our mom, especially during breakfast when mac and cheese wasn’t on the menu. Then Mom started making smoothies for breakfast. For some reason, the fresh fruit in a bowl that my sister refused to eat was suddenly “so yummy” after being blended with yogurt, milk or even tofu—something my sister wouldn’t have otherwise touched with a 10-foot pole. And the best part for Mom, was that smoothies take 5 minutes or less to make.
Here are some kids’ breakfast-smoothie recipes all ready in 5 minutes or less:
Wake-Up Smoothie – You can jump-start your day in just minutes with this nutritious, tasty...read full post »