One of my favorite breakfasts of all time is french toast. But because it’s mainly carbs and sugar—as in, lacking in protein, fiber, and most nutrients—I don’t order it all that often. But the other morning I made an exception and ordered up a plate. It was delicious. Don’t get me wrong—it was no Banana Bread French Toast—but it was still super tasty. Thick challah bread, tasty Vermont maple syrup, and lots of fresh berrieson top. Yum!
Of course, this early AM indulgence cost me a fair number of calorie: 450 calories, to be exact.
How could I have burned off the 450 calories in my breakfast?
I could have helped my boyfriend build his deck for 70 minutes. (more…)
There are a lot of things I don’t miss about New York City: The crowds, the noise, the smells, the expense. But there are a few things I do miss after living there for 10 years. While my friends rank high on that list, so do bagels.
In the morning, few things beat a boiled-to-perfection bagel. Glossy on the outside and chewy on the inside, these carb-tastic treats were a mainstay of my life in the city. When I went back for a visit this past week, my former local bagel shop was one of my first stops. I got a whole wheat bagel heaping with strawberry cream cheese. (In New York a “schmear” is more of a gob than a dab.) It was, not surprisingly, delicious.
It was also a total gut bomb. Full of sugars and carbs the breakfast didn’t feel light in my stomach and pretty much zapped my energy for the next hour or so. (Hello food coma!) This tastes-so-good, feels-so-bad treat also came at a high caloric cost. 450 calories, to be exact.
So how could I burn off the 450 calories in this bagel with cream cheese?
Whether you love them, hate them, or aren’t sure what to do with them, there’s no question that carbs are a hot topic when it comes to healthy eating.
Despite what information you may be relying on now, carbs aren’t all-bad. In fact, there are some that are absolutely essential for a healthy diet. It’s important to not overdo it on carbs like sugar. Because there are so many different kinds of carbs, it can be difficult to determine which ones are good and which are bad. The confusion can lead to people cutting carbs entirely, but that isn’t the best solution for your health.
At Diets In Review we’re big fans of eating clean and lean because we know fresh food is the absolute best for you and your family. We also know “life happens,” and sometimes you just want to rip open a box from the freezer, microwave it and call it dinner.
Kathie Lee and Hoda briefly put down their wine to chat with Prevention Magazine’s Siobhan O’Connor, who stopped by with a few award-winning items.
Want more? Here are 6 additional packaged foods that got a thumbs-up from Prevention:
Morning Star Farms Sausage Patties – Made with organic soy. Contains way less fat than pork. So tasty you might forget you’re eating a meat-ish patty (more…)
Who doesn’t have too much zucchini right now? It’s one of those good problems to have as summer turns to fall. A high yield garden means tons of fresh veggies for you, but honestly, how many zucchs can you eat in a day, a week? At some point you’ve got to start giving them away.
Or baking them. In to bread. The most delicious bread.
The big day is over and you likely have a few containers of leftovers lying around your house. This could either mean you eat lots of the same thing over and over again for the next few days or you get creative and turn your turkey, sweet potatoes, and cranberries into something much more delicious than they were before.
We’ve rounded up 20 of our favorite recipes from around the web to help you utilize your Thanksgiving leftovers creatively and (mostly) healthfully. Let’s start with the most common leftover item of all: the bird.
Turkey You can easily chop up leftover turkey and add it to a salad, vegetable soup or sandwich for a quick and easy source of protein. Try these creative and healthy recipes for a unique spin on your Thanksgiving bird. (more…)
Thanksgiving is right around the corner and we are getting very excited about the upcoming holiday. Thanksgiving has always held a special place in my heart as I’ve always loved getting together with family and sharing a delicious meal, especially considering all the women in my family are amazing cooks. Think pies, turkey, stuffing and everything in between. Let’s just say I don’t leave hungry.
It seems everyone has their own special traditions when it comes to holiday gatherings and recipes are no exception. While passing down recipes such as your grandma’s signature “green marshmallow fluff” does hold sentimental value, more and more people are becoming conscious of their diets and desire real, whole foods instead of fake, processed ones. This is where recipe makeovers comes in. (more…)
Do you know how much sodium is safe to consume on a daily basis? And perhaps more importantly, do you know how much sodium is actually in the foods you eat? If you answered ‘no’ to either of these questions, the American Heart Association is here to help. The organization is seeking to provide some clarity on the topic of sodium with the introduction of its “Salty Six” – a list of six popular foods that are likely adding the highest levels of sodium to your diet.
It’s no secret that foods like canned soup and salty pizza made the list for their outrageous levels of sodium. But would you be surprised to know that bread and rolls ranked number one on the Salty Six and poultry and sandwiches followed not far behind?
This healthy and delicious whole grain bread takes 5-10 minutes to prepare (plus baking time). It makes the perfect accompaniment to a holiday meal or a great gift to take to a dinner party. Enjoy!
1-3/4 cups whole spelt or whole wheat flour
1/2 cup multigrain cereal
1-1/2 teaspoons baking powder
1-1/4 cup soymilk, rice milk or almond milk
¼ cup honey
¼ cup olive oil (cold-pressed organic preferably)
½ cup dried organic cranberries (be sure to use organic dried cranberries found in health food stores since non-organic ones typically contain sulphites.)
Mix dry ingredients (excluding dried cranberries) together in a food processor or mixer. In a separate bowl, whisk liquid ingredients together. Slowly pour into dry ingredients. Mix. Add dried cranberries and mix briefly. Pour into a greased loaf pan and bake at 350 degrees for 50-55 minutes.
The more researchers learn about the vitamin D, the more it seems to be essential for our well-being. Seeing that most of us can’t get enough of the “sunshine vitamin” most of the year (winter just makes it so darn hard!), many of us are deficient in this key vitamin- especially now that the recommended levels of vitamin D for adults and children have been increased. Because getting the country on a regular vitamin-D supplement regimen isn’t really feasible, researchers have been working on the best way to up our intake. One solution? A new vitamin D-fortified food: bread made with high-vitamin D yeast.
In a study published in ACS Journal of Agricultural and Food Chemistry, researchers did experiments with laboratory rats and found that bread made with vitamin D2-rich yeast had effects that seemed just as beneficial as taking vitamin D3. Previously, vitamin D2 was not thought to be not as biologically active as the form produced by the sun, vitamin D3.
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