Eating healthy can be challenging especially when you are super busy, like right now, as we begin holiday season. That’s why it is so important to have an arsenal of meals you can literally make in minutes that are both nutritious and flavorful, so that you will actually want to eat them. The key is using whole foods that are easy to prepare (think microwavable whole grains and pre-chopped salad), filling half your plate with colorful, fresh and simple fruits and veggies and using spices and herbs (like the ones in the salsa in this recipe) to add flavor.
Want to cut calories to lose weight without missing out on your favorite food flavors and textures? Check out these dietitian-approved food swaps! They'll help you slim down while you fuel up!
1. Swap sour cream for nonfat plain Greek yogurt. Rather than load your potato with butter and sour cream, try mashing in a scoop of nonfat plain Greek yogurt. It will still provide a delicious creamy texture and flavor, but will save you around 100 calories per serving and provide more protein.
No matter how old you are, what your ethnicity is, or where you live, chances are high that you could be deficient in vitamin D. A study published in the New England Journal of Medicine reported that an estimated 1 billion people worldwide have inadequate amounts of vitamin D in their blood. So it’s no wonder that searches about vitamin D were trending on Yahoo this week.
School’s back in session and September is National Food Safety Month. Packing lunches is always the better option than buying out. However, packed lunches can be a breeding area for germs and bacteria if not properly stored. Remember these tips when packing for your kids and yourself this fall:
Knowledge about nutrition has evolved since the early 1990s, and the Food and Drug Administration says the labels need to reflect that. There's evidence that more people are reading the labels in recent years. An Agriculture Department study said 42 percent of working adults used the panel always or most of the time in 2009 and 2010, up from 34 percent in 2007-2008.