Baked Mushroom Broccoli Stroganoff
This vegetarian twist on a classic comfort dish combines fresh mushrooms with creamy monterey jack cheese topped with crunchy homemade bread crumbs.
Give a toast to toast
The Daily Texan, 2/16/15 Exploring toast as an easy grab-and-go and healthy breakfast option.
“Day After” Turkey Sandwich
5 heart-healthy food swaps
Fox News, 2/4/15 In time for American Heart Month, a RD names simple dietary swaps to promote heart health. She suggests replacing mayo with Greek yogurt, whole fruit with fruit juice and whole wheat bread for white bread.
Where people around the world eat the most sugar and fat
Washington Post, 2/5/15 This article shares Euromonitor data on fat and sugar consumption per capita per day across the globe; despite the US being one of the highest intakes, the data generally does not show a perfect relationship between intake of these dietary components and the country’s obesity rates.
4 Cooking Mistakes That Make You Gain Weight
Yahoo! Health, 2/7/15 Many health-conscious people have given up white bread and pasta in favor of healthy starches, like quinoa, wild rice, and lentils. The swap is fantastic for your health, but eating excess portions of these superfoods can still prevent weight loss, or lead to weight gain.
Avoid the dreaded weight-loss plateau by taking a changing metabolism into account
Oregon Live, 2/7/15 While the 3,500-calorie rule works for the short term, we know now that the body’s energy requirements decrease as weight loss progresses. This is a challenge as it has been difficult to determine exactly how much the energy requirements decrease. This in turn makes it difficult to help even dedicated dieters from […]
How big food brands are boosting profits by targeting the poor
Washington Post, 2/7/15 This article highlights the business trends of food companies’ retail strategies shifting to dollar stores to help boost sales in addition to decreasing package size to make products appear more affordable; the author is generally critical of both efforts.
Before you conclude that you’re gluten-sensitive, consider FODMAPs foods
Washington Post, 2/9/15 Some people who don’t have celiac disease feel better when they don’t eat wheat. They may assume that they have gluten sensitivity, but some researchers believe that it’s not the gluten they’re sensitive to. Instead, it’s fermentable oligosaccharides, disaccharides, monosaccharides and polyols, or FODMAPS.
Healthy diet linked to lower risk of chronic lung disease
Food Navigator, 2/9/15 A healthy diet that is higher in whole grains, polyunsaturated fats and nuts, and lower in red and processed meat, refined grains and sugary drinks, is associated with a lower risk of developing chronic lung disease, say researchers.