Summer means family get-togethers and because cooking isn't always an option, we offer a list of produce and healthy options available at popular sit-down restaurants, as well as some hard-to-find options on their menus. This list will help you save calories and still enjoy social gatherings.Continue reading...
If you have to sit through an average baseball game of 3 hours, considering parking and exiting the park, you’re in for a real challenge to control your calorie intake with the food available for sale. Here are some options you can bring from home to keep you from overdoing the ballpark food.Continue reading...
When it comes to vegetables, the golden rule says: “Eat dark and leafy.” But just because a vegetable isn’t a powerhouse “green” doesn’t mean it can’t bring a lot to the table. “There’s a misconception that if something isn’t dark green, then it’s not good for you,” says Jackie Keller, author, nutritionist and founding director of NutriFit. But are so-called “filler foods”—low-calorie vegetables that fill us up but aren’t known for their nutritional benefits—worth the stomach real estate?
Experimenting with new ingredients and combinations in the kitchen is an art, but you don’t have to be a professional chef to give it a go. Take some creative license in your own kitchen and enjoy what some may call strange food combos.Continue reading...
USDA statistics report that Americans are eating about 12% less meat than they did just 5 years ago. On the other hand, meat-substitutes are on the up and up. Sales are booming with veggie burgers and other beef substitutes like never before, but they may not be as healthy as you think.Continue reading...
You no longer have to settle for fruit from thousands and thousands of miles away. It is officially peak season for the tastiest fruit God’s green Earth has to offer. Here we help you get inspired about the produce you’re now able to pick to satisfy your sweet tooth naturally.Continue reading...
When it comes to food, going green has an undeserved “health halo.” Could we really be fooled by the idea that food is healthier just because it has a green label?Continue reading...
Purple foods have become a hot produce color as of late. The buzz is specifically due to a phytochemical called anthocyanin, which gives the purple, blue and deep red hue to fruits and vegetables. Here's what you need to know about all foods purple and recipes to try.Continue reading...
Think dietitians don’t eat cake? Of course they do, and you should too. So says a newly updated position paper by the Academy of Nutrition and Dietetics. Simply put they don’t support labeling foods as good or bad and instead support a “Total Diet Approach to Healthy Eating.” With this news we offer up some reasons why it’s actually good to eat "bad" foods.Continue reading...
We all order take out at some point, when we are short on time, tired after a long workout, or just craving a bit of a specific cuisine. Choosing something healthy can be difficult, so we offer up the top five options by popular cuisines to make it easier.Continue reading...
Would you have a sandwich with a slice of white bread on one side and a whole wheat slice on the other? Probably not. Use these tips to create a smart carb strategy that saves you calories and gives you the fiber that your diet needs.Continue reading...
On average, we take in 363 calories of added sweeteners a day. Adding that many empty calories to a day’s worth of meals could send you over the calorie-limit cliff. To cut down, look for ways to nix added sugar at every meal. Taking a one-meal-at-a-time approach will help you recognize just how much sugar you can cut from your diet.Continue reading...
In addition to learning and creating healthy habits, you'll have to challenge yourself to overcome your worst eating habits. If you find ways to flip these with positive change, without completely sacrificing what you like, you can win the war. Here are strategies for fighting some common eating obstacles on your weight loss journey.Continue reading...
During my brief stint as a medical student (before leaving to study nutrition full time), I had a professor who was in oncologic pathology. He always talked about “cancer bingo” in that there are a set number of things that will influence most cancers: genetics (a big one), diet, environmental exposures, and more. It wasn’t necessarily each individual component that would cause a given cancer but instead the coming together of several specific components that would then yield cancer.Continue reading...
March is an exciting month: we welcome spring and the glorious ways that warmer weather helps us to feel better, get outside, and become more active. March is also the month for celebrating the role of nutrition in our life; at least according to the Academy of Nutrition and Dietetics. It's the 40th anniversary of National Nutrition Month!Continue reading...
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