With the recent announcement that the food pyramid will be replaced by the new MyPlate icon, Americans are more aware than ever that it’s time to start eating their vegetables.
While the plate icon offers a visual, user-friendly guide to help people make better food choices, some of the 2010 Dietary Guidelines, like eating more fish, beans and whole grains, are not addressed.
Before you start cooking dinners based on MyPlate, keep the size of your plate in mind and check your portion sizes. According to the Mayo Clinic, reasonable portion sizes include:
- One serving of protein should be three to six ounces (three for women, six for men) and about the size of a deck of playing cards.
- One serving of whole grains should be the equivalent of one slice of bread, 1/3 cup brown rice or 1/2 cup whole-wheat pasta.
- One serving of dairy is equivalent to an 8 ounce glass of milk or 1 ounce cheese (about the size of four dice).
- One serving of fruit and vegetables should be approximately 1/2 cup cooked or 1 cup raw.
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During the Lent season, or the period between Ash Wednesday and Easter Sunday, many people who observe these holidays abstain from eating meat on Fridays. While this might sound tedious to dedicated carnivores, Friday doesn’t always have to be a pizza night. If you’re already tired of spaghetti and scrambled eggs, think about incorporating seafood into your breakfasts, lunches and dinners.
If you observe Lent, keep your meals interesting on Fridays throughout the season with these spectacular seafood recipes that are filling, healthy – and even family-friendly.
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A recent study revealed that women who eat more than three servings of fish per week are less likely to experience a stroke. Specifically, fish-lovers in Sweden, where the study occurred, were 16 percent less likely to experience a stroke over a 10-year-period, relative to those who ate fish less than once a week.
“Fish consumption in many countries, including the U.S., is far too low, and increased fish consumption would likely result in substantial benefits in the population,” Dr. Dariush Mozaffarian of the Harvard School of Public Health told Reuters Health.
When choosing fish to eat, it’s best to opt for fish that are rich in omega-3 fatty acids, found most abundantly in fatty fish like salmon, mackerel and albacore tuna. “But any fish is better than none,” Mozaffarian noted.
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Being married to a Chef, I thought I knew a thing or two about cooking. Boy was I wrong!
To provide a bit of background, I was making risotto for the boys, and discovered I was out of butter. Just as a professional chef would, I usually add a tablespoon of butter at the finish to add a creamy sheen to the risotto, and bind the grains together. Without the butter, I thought to myself, this risotto is going to be inedible. My boys won’t eat it. My husband will laugh at me, etc.
Expectantly, I looked once more into the fridge, hoping a forlorn stick of butter would magically appear. Instead, what caught my eye was a container of low-fat yogurt, that I had purchased because I wanted to make yogurt cheese. For a moment, I wondered, could this work? Desperately, I added two large tablespoons of yogurt to the risotto, and stirred it in. I could not believe my eyes as the yogurt had exactly the same effect as butter, without the fat and cholesterol. I was thrilled, and hoped you would find this discovery equally wonderful.
For other great ways to use low fat yogurt, check out this awesome recipe for seafood salad dressing. With springtime fast approaching, this creamy dressing tossed with seafood, cucumber and celery is a great dinner idea for those lighter meals that we crave in warmer weather.