I’ve been cooking dinners from our new book EatingWell 500 Calorie Dinners five nights a week for a few weeks now as part of our 500-Calorie Dinner challenge. I’ve also talked with people about the book a lot, and one of the questions that keeps coming up is about cost. People wonder (or perhaps assume) that if you’re going to cook these great dinners every night it’s going to cost a lot of money.
Let’s face it: Americans eat too much sugar. Me included! When I think about it, I have a decent-sized list of foods that I deliberately add sugar to: my 2 cups of coffee, the maple syrup I add to my morning oatmeal, that piece of chocolate I nibbled on after lunch today and, oh yeah, the sugar-laden piece of cheesecake I had for dessert last night. Then there are the foods where I unconsciously consume sugar...
My husband, Jon, can be awake for hours before he wants to eat breakfast. (Coffee—now that’s another story.) I, on the other hand, want food first thing in the morning—and so does our 1 1/2-year-old son, Julian, who literally wakes up saying, “Juice! ’Nana! [banana].” We’ve all heard that breakfast is the most important meal of the day (click here for healthy breakfast ideas) and, as a nutritionist, I believe that’s true.
If you read my blogs regularly, you may remember that my husband has high blood pressure, a risk factor for heart disease. (He was diagnosed when he was in his early twenties.)
For the past few weeks I’ve been challenging myself to eat 500-calorie dinners 5 nights a week from our new book EatingWell 500-Calorie Dinners. I have a small confession to make: I haven’t been sticking to the menus...exactly. I have been keeping my dinners to 500 calories, but I’ve also been making a few substitutions here and there. Check out my menu for this week here.
I wasn’t a big fish eater until my mid-20s. My mom always cooked dinner but hated fish, so it was never on our menu when I was a kid. As I got older, I started to sample friends’ fish dishes when we were out to eat and occasionally bought a piece of fish to cook at home. I quickly became a fan.
When it comes to my health, and the health of my family, I like to play it safe. Recent news confirms that I’ve been doing the right thing by limiting my family’s exposure to bisphenol-A (BPA), an estrogen-like chemical used in polycarbonate plastics. BPA is used to make some reusable water bottles, clear plastic food-storage containers and some baby bottles; it’s also in the linings of some food and drink cans, and other things, such as dental sealants.
I was late for my plane over the holidays but that didn’t keep me from taking a few extra minutes to place my order. I was standing at the Dunkin’ Donuts counter in JFK, weighing two numbers: 2.16 and 510. Which one do you think was the number of calories in the muffin?
I’m getting ready for Week 3 of my 500-calorie dinner challenge where I’m cooking 500-calorie dinners from new book, EatingWell 500-Calorie Dinners, 5 nights a week for 5 weeks. The recipes I’ve been making for Week 2 have been going smoothly (and deliciously). I think my secret to success this week has again been planning ahead. (It’s one of the 6 secrets to weight loss too.)
Is sugar just sugar, even if it's high-fructose corn syrup? I thought the answer was no, that high-fructose corn syrup is worse than regular sugar or honey or even plain corn syrup and I should avoid it. And let's not even get into sugar substitutes.
But last night I was watching TV and saw a commercial from the Corn Refiners Association saying that high-fructose corn syrup is no worse for me than regular sugar. (See the commercials for yourself at sweetsurprise.com.) Could it be true?