Diets in Review - Find the Right Diet for You

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Simple Apple and Herb Dutch Oven Roasted Chicken Makes Healthy Dinner for Days

My personal food philosophy is that it has to be healthful, flavorful, and no more complicated than is necessary. I genuinely enjoy cooking for my family; it’s not a task to me. That doesn’t mean I’m not busy and I don’t have to find ways to save myself time, but I’ve made the type and quality of food we eat a priority, so that means I cut corners in other ways.

The Dutch Oven roasted chicken is my “microwave dinner,” if you will. I can give up less than two hours (often on a weekend) to roasting this bird and have more than just one meal. So when I pay a hefty price for the free-range, feel-good chicken I’m getting my money’s worth for sure.

roasted chicken

It’s not just any dried out, salt and pepper roasted chicken though. This thing is singing with flavor with plenty of juices to make you forget that whole white meat vs. dark meat debate.

And forget asking for seconds. No one can have them because I’m making a second dinner with this chicken.

The trick is to all that flavor and juice is to stuff this chicken full of flavor agents, things that offer plenty of good flavor without jamming it up with salts and fats. Fresh herbs, oranges, apples, garlic, onions, and whole peppercorns are my go-to flavor agents. These give the chicken a subtle flavor that makes it delicious enough to eat on its own, or save to use in other meals throughout the week.
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Chef Sebastien Archambault’s Toasted Farro Recipe Offers DC’s Blue Duck Tavern Diners More Whole Grains

By Janis Jibrin, M.S., R.D., Best Life lead nutritionist

Ever notice how hard it is to find a whole grain in a restaurant? That’s why I was surprised—and thrilled—to see “Toasted Farro” on the menu of Washington D.C.’s highly acclaimed Blue Duck Tavern. Farro is an ancient form of wheat grown in the Middle East and Italy; it’s a wild ancestor to the cultivated wheat we use now.

farro blue duck tavern

I loved the dish—it was both chewy and hearty. The mild-tasting grain was infused with flavors of lemon and herbs. I managed to wrangle the recipe, below, from Chef Sebastien Archambault. A stickler for using fresh, local ingredients, Archambault grew up in France and Texas and has worked with world-famous chefs such as Alain Ducasse. I guess that unusual upbringing is what it takes to put whole grains on the menu!
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Food Blogger Spotlight: Michael Natkin of Herbivoracious

If you thought Michael Natkin’s popular blog, Herbivoracious, was a quaint little site about basil and thyme, boy are you in for a surprise. This chef, blogger, cookbook author and busy father of two wants to expand your mind about the world of meatless dishes. From his website: “I love to draw inspiration from cuisines around the world, and stay abreast of the latest developments from the best chefs, then apply all of those ideas to create vegetarian dishes that you can rock at home.” With 400+ recipes to his credit, Michael has definitely been busy creating inspiring dishes for his readers.

Hey, Michael, it’s Father’s Day, put your feet up and let the kids cook for you!

m natkin resize

Why did you start your food blog? Honestly, I started the blog out of pure frustration. I wanted to be a restaurant chef, but five years ago wasn’t the right time in my life to quit my day job and make that leap. I have young kids and a wife with chronic fatigue syndrome, so it just didn’t work. I also have this unstoppable passion for food, and needed to find a way to share and connect with the larger culinary community. Food blogs were just starting to become popular, and I thought that “Hey, at least this is something I can do.”


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4 New Ways to Shake up Your Snack Routine

By Janis Jibrin, M.S., R.D., TheBestLife.com lead nutritionist

I snack on the same stuff that I recommend to clients and readers: fruit, yogurt, lattes, nuts, carrots and other raw vegetables. But I also concoct more offbeat snacks that I don’t tend to recommend because they might seem too weird or too health-foody to someone just coming off a potato-chips-and-snack-cake habit. I figure you DietsInReview.com readers have seen it all…and might even enjoy some of these yourselves.

Numi Organic Savory tea (5 calories; available at Whole Foods)

Nutrition highlight: the Broccoli Cilantro has 90 percent of the Daily Value for calcium and the Beet Cabbage has 20 percent (I haven’t tried the four other flavors yet)

How to: Steep teabags in boiling water for 10 minutes.
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Microgreens May Provide More Nutrition Than Mature Vegetables

Researchers at the U.S. Department of Agriculture and University of Maryland conducted a study to determine the level of nutrients in microgreens, specifically compared to more mature vegetables. Microgreens are tiny versions of vegetables, herbs, and other plants and are about one to two inches long with the stem and leaves still attached. The results of the study were published in the Journal of Agricultural and Food Chemistry.

As reported by NPR, researchers looked for large doses of vitamins and other phytochemicals, such as vitamin C, E, and beta carotene. Gene Lester, a researcher with the USDA, said the findings “totally knocked me over.”

The team found that all 25 varieties of microgreens had four to 40 times more nutrients than their matured counterparts. Lester said the findings give us a new insight into plants, “because these are little tiny seeds barely exposed to much light at all. And yet those compounds [nutrients] are there ready to go.”

Diets In Review’s resident dietitian, Mary Hartley, RD, wasn’t surprised by the results of the study. “The findings make sense because the young plant is rapidly accumulating nutrients during its period of rapid growth, and it is also still releasing nutrients stored in the seed,” she said. “I’ll bet microgreens are high in protein and very digestible, too.”
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