With a new school year officially underway, the daily task of having to come up with novel and appealing meals for your child can be challenging, especially when trying to decide what foods are a healthy option. According to the Alliance for a Healthier Generation, kids who eat better and move more are likely to have better attendance, improved concentration and steadier behavior, which can ultimately lead to improved overall test scores.
Enjoying meals that are both healthy and delicious can be tough to balance. We are here to help, with expert advice from our food and nutrition experts, served up monthly.
With school in session and parents struggling to find interesting, healthy lunchbox choices, we have some ideas to pass along. The United States Department of Agriculture created an informative and fascinating program called MyPlate. The concept is to offer people a reminder about a healthy eating style and encourage building upon those choices from childhood to adulthood.
When most people hear the word “calcium,” the immediate reaction is to visualize a large glass of chilled dairy milk. For some, that may not be an appetizing way to increase the most abundant mineral in the body. Don’t worry – you can find calcium in foods like sunflower seeds, figs, edamame, tofu and even sardines.
Nutritionists will tell you a simple truth: the foods you choose can make a difference in your life. It may sound simple, but for National Nutrition Month, learning about the importance of making informed food choices and developing sound eating and physical activity habits is the main focus.
Through the years, people have routinely asked me for this recipe. Until now, that’s been a problem – like many of the things I prepare, I have to respond “The recipe is in my head.” When I make this tasty and filling soup, I use whatever I have in my fridge, freezer or cupboards at the time. Then I keep adjusting it until it tastes good.
Though many people complain about the feeling of being “as stuffed as a turkey,” overeating isn’t likely to land you in the Emergency Department on Thanksgiving. It’s more likely you could end up needing medical care for a common accident such as slicing your finger while carving the turkey, or burning your hand while pouring gravy.
As the Thanksgiving table is filled up with dish after dish of delectable delights, why not consider eating something that’s low in fat, high in fiber, has a multitude of vitamins and can be used in everything from soups to salads?
Flank steak is delicious. That wasn’t always thought to be the case in culinary circles. Some time ago, flank steak was considered the cut of meat that the butcher would take home at the end of the day because it didn’t sell. It wasn’t a commonly sought after cut of beef.
Years ago, as a personal chef for a local family, I needed a recipe that would be versatile for the differing palates of the husband and wife. The wife was a fan of meats – lamb, steak, chicken. The husband was more vegetarian and preferred vegetables and tofu.
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