A column on late-summer corn and tomatoes, noting that a drizzle of olive oil or a brush of butter helps the body use their carotenoids. It closes with a chunky salad of corn, tomatoes, red bell pepper and two kinds of onion dressed with lime juice and basil.
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Page 24 of 59
Recipes & Dining
Healthy recipes, cooking advice and dining, including recipes from the American Institute for Cancer Research.
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Healthy Recipes from AICR
Healthy Recipes: Roasted Asparagus with Parmesan Cheese Sauce
A recipe for steamed asparagus under a Parmesan sauce built from canola oil, flour, fat-free milk and onion powder. Four servings at 87 calories and 3 grams of fat each, from the American Institute for Cancer Research.
Healthy Recipes from AICR
Healthy Recipes: Chocolate-Dipped Fruit
A recipe for strawberries, green grapes and banana pieces dipped in melted dark chocolate, with the ratio tilted toward the fruit. It notes the fat in chocolate is not the kind that raises harmful cholesterol, though chocolate is calorie dense.
Healthy Recipes from AICR
Healthy Recipes: Whole-Wheat Pasta with Fennel, Peas and Arugula
Sauteed fennel, baby peas and arugula brightened with lemon top whole-wheat or farro pasta in this summer supper. The piece notes that consistent studies suggest whole grains may reduce the risk of heart disease, diabetes and cancer.
Healthy Recipes from AICR
Healthy Recipes: Five Quick, No-Cook Breakfast Menus from AICR
AICR offers five quick, no-cook breakfast menus, citing a national survey in which one in three American teens starts the school day without breakfast. Dietitian Alice Bender says skipping the meal is among the habits that can set young people up to become overweight adults.
Healthy Recipes from AICR
Healthy Recipes: Eggplant, Tomato and Cheese Casserole
An AICR recipe layers unpeeled eggplant slices with marinara, spinach and Fontina into a lasagna-like casserole with no pasta. Leaving the skin on prevents mushiness, medium eggplants avoid the bitterness of large ones, and Gouda or Gruyere can stand in for the Fontina.
Dining
Home is where the healthy meal is (pr)
A McGill study of 160 women's reported emotions before and after meals found that people in a good mood at home tend to prepare healthier meals and feel more rewarded after eating them, a cycle more pronounced at home than elsewhere.
Dining
As unhealthy food outlets multiply, teens eat more junk (pr)
A UCLA Center for Health Policy Research study found nearly three-quarters of California teenagers live or go to school in areas crowded with fast food outlets, convenience and liquor stores relative to grocers and produce vendors, and those teens are more likely to drink soda and eat fast food.
Dining
McDonald's thinks inside the box with healthier Happy Meal
McDonald's will shrink Happy Meal fries and add apples, aiming to put produce or a low-fat dairy option in all 14,000 restaurants by early 2012 and cut Happy Meal calories by 20 percent. It also pledged a 15 percent average sodium cut across its national menu by 2015.
Dining
Want your kids to eat more veggies? Give them a choice
Children under six who filled their own plates ate up to 80 percent more vegetables, University of Granada researchers report in Brain Research Bulletin, about 20 grams more per meal among 150 children. Bitter greens and brassicas drew the least interest.
In the Kitchen
FAQ on Cooking Beef
A food-safety FAQ on beef: thaw only in the refrigerator, in cold water changed every 30 minutes, or in the microwave with cooking straight afterwards. Thawed ground beef keeps 1 to 2 days chilled and other cuts 3 to 5; frozen beef can be cooked, but never in a slow cooker.
Healthy Recipes from AICR
Healthy Recipes: Tilapia with Warm Tomato Salsa
Tilapia filets sear in cooking spray and are served with a warm salsa of onion, garlic, peeled beefsteak tomatoes, oil-cured olives and capers. The AICR notes its expert report found foods containing lycopene may help prevent prostate cancer.
Healthy Recipes from AICR
Healthy Recipes: Zucchini and Onion Frittata
Dana Jacobi makes the case for the frittata as a cheap one-dish meal, with six eggs and some cheese feeding four. She addresses the two things cooks fear: flipping it, solved by sliding and covering the pan, and wateriness, solved by browning the zucchini first.
Healthy Recipes from AICR
Healthy Recipes: Veggies Extraordinaire
A stir-fry of broccoli, cremini mushrooms, carrot, eggplant, green onions, potato and plum tomatoes finishes in a lemon, grape and tomato juice sauce. Broccoli supplies vitamin C, folate, beta-carotene, lutein and isothiocyanates. Four servings at 130 calories each.
Healthy Recipes from AICR
Healthy Recipes: Chilled Roasted Tomato Soup
A chilled soup from the American Institute for Cancer Research built on roasted plum tomatoes, garlic, basil and rosemary, sharpened with balsamic vinegar and thickened, if you like, with sour cream. The write-up also recounts the folklore attached to basil and rosemary.
Healthy Recipes from AICR
13 Ways of Eating a Tomato
AICR lists thirteen ways to use summer tomatoes, from Caprese salad and grilled skewers to gazpacho, peach-tomato salsa and roasted cherry tomatoes with pasta, noting its expert report found foods containing lycopene may help ward off prostate cancer.
Healthy Recipes from AICR
Healthy Recipes: Chickpea, Pepper & Pine Nut Salad
Chickpeas, red pepper, tomato and scallions tossed in a blended buttermilk-basil dressing, topped with toasted pine nuts and served on lettuce. AICR notes its Continuous Update Project now rates the evidence that fibre-containing foods lower colorectal cancer risk as convincing.
Healthy Recipes from AICR
Healthy Recipes: Broccoli Salad with Peanut Dressing
Dana Jacobi asked cookbook author Grace Young whether cold sesame noodles are authentic. They are a Sichuan favourite, though U.S. Chinese restaurants swapped sesame paste for cheaper peanut butter. Jacobi tosses the sauce with steamed broccoli instead of noodles.
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