It's a lot easier to eat healthfully when you can actually enjoy what you're eating. Good food shouldn't taste like punishment. There are lots of tasty and healthful options out there -- the key is finding them. Here at Food and Health, we hope to do our part by introducing you to some of our very favorite recipes.
Become inspired by our pictures and recipes for breakfast, lunch, dinner, snacks, and desserts.
We’ve gathered everything you need to know about the food and health connection including weight control, nutrition basics, and disease prevention.
Shop smart with our guides to new foods, label reading, grocery shopping, and more!
Here are a few techniques to help kids get engaged in the kitchen including recipes that are kid-friendly and ideas for meal preparation.
Supporting and promoting the Dietary Guidelines for Americans and the new healthy plate food icon from the USDA.
Resource Alert: There’s a free handout at the end of this post!
It’s a lot easier to eat healthfully when you can actually enjoy what you’re eating. Good food shouldn’t taste like punishment. There are lots of tasty and healthful options out there — the key is finding them. Here at Food and Health, we hope to do our part by introducing you to one of our very favorite recipes…
Zucchini Squash Sauté
Serves: 6 | Serving Size: 1 cup
Serves 6. Each cup has 46 calories, 2 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 11 mg sodium, 7 g carbohydrate, 2 g dietary fiber, 5 g sugar, and 3 g protein.
Each serving also contains 8% DV vitamin A, 63% DV vitamin C, 3% DV calcium, and 5% DV iron.
Use a mandoline to get those zucchini and squash slices nice and thin. If you don’t have a mandoline, go ahead and practice your knife skills, slicing the veggies as thin as you can.
Nothing like a little sauté to perfect your dry heat stovetop cooking skills.
Zucchini and yellow sqaush, a.k.a. summer squash, are both high in water and low in calories.
But wait, there’s more! The Nutrition Education Store is chock-full of great resources!
Use any cup-shaped lettuce leaf. The ones in our photos come from heads of radicchio and Boston Bibb lettuce. Both of these lettuce heads can be shredded or sliced to make a tossed salad when you are done using their outer leaves as tulip petals.
Most of the time pears are poached in wine or liqueur. But you can poach them in a light chocolate syrup. We served ours with a light sprinkling of real chocolate shavings and a tiny amount of chocolate syrup.
Side dishes are awesome. Most people don’t appreciate these nutrient workhorses of healthful meals, but the right side dish actually involves very little extra prep work for a serious health reward. Of course, choosing the right side dish makes all the difference.
Have you ever heard of resistant starch? Though starchy foods in general have a bad name, resistant starch actually has surprising health benefits. Learn how it affects your health today!
Today’s recipe will help you add more fiber to your diet, while upping the flavor of a truly amazing dish.
You probably already know that eating seafood high in omega-3 fatty acids is good for your health, but do you know the best ways to incorporate omega-3s into your diet? Check out this post for can’t-miss tips from Lynn Grieger, RDN, CDE, CPT, CWC.
Today is the day. The last post in the 10-part flavor series is finally here! We’ve had such fun reviewing and exploring healthful ways to boost flavor so that your clients can Enjoy the Taste of Eating Right. So what’s the grand finale? Well, it’s one of the most healthful ways to give food a very serious kick of flavor… with spices!
Fresh and dried herbs are the true workhorses of the flavor-boosting world. With tons of varieties, including basil, thyme, oregano, sage, parsley, and rosemary, it’s easy to find a fresh new option to add to your cooking repertoire. Herbs are generally added to food in small amounts in order to provide a particular flavor.