I’ll let you in on a little secret of mine: I don’t take a multivitamin. I know, I know, I’m a registered dietitian, how could I not take a multivitamin? Like some people go on and off the diet bandwagon, I go on and off the multivitamin bandwagon. It’s not for lack of trying, it’s just a habit that never stuck because I don’t remember everyday—and I get most of the nutrients I need from the food I eat anyway.
When I was writing about corn for the July/August issue of EatingWell Magazine, I decided to pose this question online: What do you want to know about corn?
My friend Lee pointedly asked, “Is corn even good for you?”
Good question. Is corn even good for you? Actually, it is, for two reasons.
Related Link: Find fiber-rich recipes to help you shed pounds.
I won my husband’s heart with a stuffed mushroom. That’s right, you heard me: a portobello mushroom stuffed with two of his least favorite foods—tomatoes and olives.
I’m not naming any names, but I have a family member who rarely eats carbs. The reasoning? In their words, not mine, “they make you fat.” (And chances are, thanks to the Atkins craze, you too know at least one of these no-carb eaters.)
We’ve all been there, me included: standing in line at a fast-food spot or convenience store for a quick breakfast trying to decide what the healthiest meal is to order.
You scan the menu for healthy descriptors—reduced fat, yogurt—and order accordingly. And then, if you’re like me, you log on to the chain’s website later to find out how many calories you actually ate, only to discover that healthy-sounding food was actually a diet-buster.
Does this ever happen to you? I’ve planned like crazy for a big 4th of July dinner for out-of-town guests who are coming this weekend, but I’ve neglected to consider that they may want food the other nights they’re staying over. Oops.
I like food from all corners of the planet, but on Independence Day, I want All-American 4th of July recipes. I’m talking about foods that stick to your ribs, like juicy cheeseburgers, creamy pasta salads and sticky-sweet desserts—all washed down with a cold beer.
When we were kids, you were very grateful for the food on your plate—whatever it might be—and you finished every last morsel thank you very much. I’ve carried that mantra with me into adulthood, which does not bode well when I’m at some BBQ picnic having a standoff with the pound cake or craving an ice cream banana split sundae on a hot summer day. (Find 7 tricks to survive the temptations at summer BBQs here.)
I was in perhaps the best shape of my adult life when I met my husband seven summers ago. During those first few months our nightly ritual involved a bike ride, run or yoga class followed by a farm-fresh summer dinner and capped off with a bowl of Ben & Jerry’s ice cream. Not a bad way to start a relationship, huh?
I use my slow cooker (also commonly referred to as a crock pot) a lot during the colder months for hearty recipes such as rich braises and stews. But I think it’s an indispensable tool no matter what the season—even summer. Yup, that’s right, I said summer.
I use my slow cooker in the summer so I don’t have to turn on the stove or oven, which keeps my kitchen cool and comfortable. And there’s the added luxury of finding dinner ready when I walk through the door, so I have more time to enjoy the beautiful weather.