#healthy-eating

#healthy-eating

Thanksgiving comes only once a year. So even if you typically aim to eat a well-balanced diet, helping yourself to a scoop of buttery mashed potato casserole or a generous slice of apple crumb pie on the year's biggest food holiday isn't only OK, it's an important part of the celebration. Holiday foods often carry family traditions and memories, and enjoying them is one way we honor those connections.

When I visited Spain and Greece a few years ago, I fell in love with the gorgeous landscapes, the variety of cultures, and, of course, the incredible food. After I returned to the US, I tried to incorporate elements of my trip into my daily life, and one way I did so was by adopting a Mediterranean-style diet. To do so, I prioritize eating fresh produce, healthy fats, and whole grains while limiting my intake of processed foods, red meat, and refined sugars.

Sodha remembers barely coming up for air between mouthfuls when she first ate this risotto. She describes it as wildly pink, savoury and rich, yet zingy and sweet. Coconut milk and marsala are stirred into the arborio rice to create a creamy base. Sodha recommends making the effort to find fresh curry leaves for their citrus and smoky notes, which she uses in the spiced lime beetroot topping.

Dr. Rachel Woods suggests that utilizing hotel breakfast buffets should focus on nourishing foods such as mushrooms, tomatoes, beans, and fresh fruit to start the day.

"Everybody says to me, 'Why don't you have cauliflower rice in your cookbook?' I don't like cauliflower rice. Ok? Leave me alone."

Sunflowers track the sun from dawn until dusk, leading to packed spiral formations of seeds—a nutrient powerhouse, providing protein, fiber, and essential vitamins.

British strawberries stand out during summer due to their sweetness, perfect size, and appealing appearance. Customers favor them for desserts, snacks, and health goals.

Jell-O packages can be used to create a variety of tempting treats, enhancing desserts by mixing with fruits, whipped cream, or serving as Jell-O salads.

Simplifying food choices, such as keeping easy, healthy snacks available, eases the stress of back-to-school for families. Easy-to-prep lunches and batch cooking save time.

"I'm like, 'Sorry, guys, I'm not doing it.' They don't get McDonald's. I just feel like I don't know what's going on with (the) quality of that food."

Nancy Silverton's chopped salad, first featured in The Mozza Cookbook, is celebrated for its robust dressing and can be transformed into a delicious wrap that retains its flavor.

Instead of raw fish, we use juicy watermelon cubes marinated in Marukan Lite Seasoned Rice Vinegar, gluten-free tamari, toasted sesame oil, and ginger. The result? A surprisingly sushi-like bite with a clean, refreshing taste.

After turning 50, Giada De Laurentiis felt she needed to change her breakfast routine for better energy levels. She switched from pastries to healthier options like broths and avocado toast.

To get the best bite out of your fruit salad every time, approach it like a chopped salad, cutting fruits to sizes that blend well together.

Sautéing is one of the best methods to cook zucchini, utilizing high heat for a golden-brown exterior that locks in flavor.

Growing up, we ate green beans at least twice a week. They're just a super versatile veggie, and frankly, they're pretty darn affordable whether you buy them fresh or canned.