Il Piatto del Mangiar Sano, creato dagli esperti di nutrizione della Harvard T.H. Chan School of Public Health e dagli editori delle Pubblicazioni Harvard Health, è una guida per creare pasti salutari e bilanciati, sia che siano serviti su un piatto, sia che siano confezionati in un cestino del pranzo. Appendine una copia sul frigorifero … Continue reading “Il Piatto del Mangiar Sano (Italian)”
Shopping for holiday gifts is at the top of many people’s to-do lists. And while so-called “health nuts” used to be the primary recipients of wellness-boosting presents, the reality is that everyone can benefit from being given “the gift of health.” This holiday season, consider adopting a health theme for your holiday shopping. To help, … Continue reading “Healthy Gift Guide — 17 ideas for giving “the gift of health””
The expert: Dr. Guy Crosby Legumes, which include beans, peas and lentils, are an inexpensive, healthy source of protein, potassium, and complex carbohydrates, including dietary fiber.
Skip processed meats and try our mushroom “bacon,” used here in combination with three different types of greens and wheat berries. This tasty salad is sure to go fast, so you may even want to double the recipe! Ingredients (Serves 8) 1 large bunch rainbow chard (or Swiss chard) 1 large bunch kale (any kind) 1 … Continue reading “Three-Green & Wheat Berry Salad with Mushroom “Bacon””
We show how to use meat as a “condiment” in this recipe, which also includes olive oil – no butter – and whole wheat bread. Walnuts, rich in omega-3 fatty acids, give the dish a subtle, nutty flavor and delightful texture. Ingredients (Serves 8) 1 medium-large yellow onion 2 large stalks celery 1 clove garlic 1/2 … Continue reading “Olive Oil Dressing (Stuffing) with Chicken & Walnuts”
Using homemade vegetable stock as the base, this hearty golden soup is flavor-filled with leeks, parsley, and thyme, topped with a balsamic glaze and roasted pumpkin seeds. It’s surprisingly light yet satiating at the same time. Ingredients (serves 6-8 people) one 3.5-4 lb. butternut squash 1 medium leek 1 small yellow onion 1 medium shallot 3 … Continue reading “Butternut Squash Soup”
Add a burst of color to your tabletop with bright beets and crisp fennel. An easy recipe that you can prepare in advance, this recipe shows another way to prepare veggies – no oven required! Ingredients (Serves 16, as a garnish or “pickle”) 2 large beets (we used Chioggia beets) 1 medium bulb of fennel … Continue reading “Quick-Pickled Beets & Fennel”
This dish makes a beautiful centerpiece, with its top layer of bright, orange sweet potatoes. The filling of chickpeas and vegetables gives the pie a nice “bite,” making this recipe a top contender for any holiday gathering. Ingredients (Serves 8) 1/2 lb. chickpeas, dried 2 bay leaves (or, substitute 2 14.5oz cans of low-sodium chickpeas, … Continue reading “Vegetarian Shepherd’s Pie”
Last week the World Health Organization (WHO)’s International Agency for Research on Cancer (IARC) announced that consumption of processed meat is “carcinogenic to humans (Group I ),” and that consumption of red meat is “probably carcinogenic to humans (Group 2A).” The report differentiates the two meats as follows:
The Kid’s Healthy Eating Plate is a visual guide to help educate and encourage children to eat well and keep moving. At a glance, the graphic features examples of best-choice foods to inspire the selection of healthy meals and snacks, and it emphasizes physical activity as part of the equation for staying healthy. Building … Continue reading “Kid’s Healthy Eating Plate”
