Red Meat: Good or Bad?
The media loves telling us how bad red meat is (have you heard about the new study claiming red meat may cause an early death?). Meanwhile, dietitians say it can be part of a healthy diet. So what’s the real deal?
Archive for March 2009
In Season: Parsnips
Every time I buy parsnips at my local market, the checkout person asks, “What’s that?” Parsnips are underappreciated and foreign to some, but they’re a flavorful option for soups, stews and side dishes.
Whip Up a Batch of Low-Cal Cookies
Homemade cookies are a wise dessert choice. They’re portioned, easy to make and you get to control the ingredients. Try these Healthy Eats-approved sweets — fancy enough for company, yet casual enough for an evening snack.
Shopper’s Guide to Pesticides
The Environmental Working Group (EWG), a non-profit focused on keeping our foods and environment healthier, released its “Dirty Dozen” list — a wallet guide to the top produce to get organic (if you can) and conventional fruits and veggies that aren’t overloaded with pesticides. They also share info on how they picked the list, the effects of washing and more. If you’re worried about the toxins lurking in your food, definitely check it out.
Plus, read our own Organic Shopping: Dos & Don’ts.
Healthier Dining Out: Chinese
Admit it, you’ve got the local Chinese restaurant on speed dial. Chinese tops many people’s favorite cuisine lists and it’s a common go-to when you don’t want to cook. Here are some tips on what to order next time you’re in the mood.
Spotlight Recipe: Greens and Beans
Everyone needs a good kale recipe! This side dish has big flavor, vitamins, protein and only takes minutes to throw together. Kale and red pepper flakes balance out with creamy white beans and savory chicken broth. Add leftovers to an omelet or toss with cooked pasta.
A Food Storage Refresher
Some people hate throwing anything out and that includes food. I’m not talking about any food — I mean those rusty cans, condiments and spices you’ve had for years and frozen meats you need a chisel to remove from the freezer.
It’s spring cleaning time — make sure that extends to the kitchen! Learn the best ways to keep a safe refrigerator, freezer and pantry.
Spotlight Recipe: Asparagus with Parmesan-Egg Crumb Topping
Today, we welcome a new season, and what better way to celebrate than with the quintessential spring veggie: asparagus. Ellie Krieger doctors up the typical green spears with a Parmesan-egg crumb topping. The quick steaming helps preserve the nutrients, flavor and crunch. Enjoy it all for under 70 calories per serving.
Healthier Dining Out: Japanese
I love to cook, but my sushi-making skills aren’t exactly up to par. So when I dine out, Japanese food is a common choice. Japanese menus have many healthy options — follow these tips to keep your order light and fresh.
But I Just Want A Cheeseburger!?
I don’t eat a lot of red meat, but when the craving strikes, I won’t deprive myself. Here are a few ideas for ordering a dreamy burger while avoiding a calorie nightmare.
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On Understanding Stevia, Diane said:Amen to God putting it there! Interesting research about smokers finding it bitter. I haven't experimented with Stevia much yet but will start- as part of my weight loss strategy!
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