An easy way to make meals healthier is to plan them with vegetables in mind, such as adding spinach to an omelet or a salad to a packed lunch, registered dietitian Lisa Cicciarello Andrews writes. Choose lean meats, healthy fats and whole-grain foods with lots of fiber, and be conscious of portion sizes, even with foods that are lower in calories, Cicciarello writes.
Popular diet advice includes eating healthy foods in a variety of colors, but registered dietitian Bonnie Taub-Dix writes that research shows white vegetables, such as potatoes, turnips and cauliflower, also have nutritional value. She notes that potatoes are high in potassium and fiber and can be paired with low-fat toppings and other veggies for lunch or a dinner side dish.
Taking green-coffee extracts was associated with a dose-dependent reduction in blood glucose levels in normoglycemic adults, a study presented at the American Chemical Society's Spring 2013 National Meeting & Exposition showed. Researchers did not find gastrointestinal side effects from consuming green coffee.
A Washington, D.C.-based certification program dubbed Get REAL -- for Responsible Epicurean and Agricultural Leadership -- uses a flexible point system to certify eateries serving healthy and sustainable food. Get REAL says it has already certified about 20 restaurants, including Chipotle-owned ShopHouse and Restaurant Nora in Washington, D.C.
Bid farewell to summer vegetables such as tomatoes, potatoes and eggplants and say hello to winter's prime produce: beets, turnips and radishes. These hearty vegetables are easy to find during the colder months, and their roots and greens can be used to accompany main courses as a side dish or in a nutritious and economical salad.