The traditional green-bean casserole often is the only green vegetable on the Thanksgiving menu, but autumn offers hearty options such as kale, Brussels sprouts and broccoli, chef and cookbook author Kim O'Donnel writes. She recommends adding kale to mashed potatoes, turning Brussels sprouts into a slaw side dish and roasting broccoli pickup sticks in the oven.
An analysis of two studies on dietary measures for preventing colon cancer found that green vegetables, dried fruit, legumes and brown rice reduced the risk of colon polyps, researchers reported in the journal Nutrition and Cancer. The Loma Linda University study team said these foods are high in fiber, which is known to dilute potential carcinogens.
University of Texas researchers tested packed lunches for more than 700 preschoolers and found that fewer than 2% of the meats, dairy and vegetables were at safe temperatures about 90 minutes before lunchtime. The study in the journal Pediatrics said that even though 45% of the lunch bags had an ice pack and 12% were kept in a refrigerator, almost all of the perishable foods still were in the danger zone for developing bacteria that leads to food poisoning.
Cook a traditional steak sandwich and you'll watch the calories pile up. For a lighter take on this tasty standby, try creating an open-faced sandwich made mostly with broth instead of olive oil. Following this recipe for a mashed-cauliflower side can help add to the health-consciousness of the dish.
Although typical Southern coleslaw is drenched in cream or mayonnaise, there are several ways to revamp the popular side dish. Add sweet potatoes, jicama and shredded apples, use roasted soy nuts and toasted walnuts, or test cousins of cabbage such as brussels sprouts or raw broccoli to give slaw an unusual twist.