Tag: Nutrition

Welcome to the Stars Hollow Gazette‘s Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

I wanted each of these stews to feature a nutritious vegetable along with the chicken and aromatics. In this way they are truly one-dish, nutrient-dense meals. Though I suggest serving them with rice, other grains or pasta, if carbs are an issue, know that these stews are very satisfying on their own.

I used skinless legs and boneless, skinless thighs for my chicken stews, and I sought out free-range organic chickens. While chicken breasts are lower in fat than the legs and thighs, they dry out when you stew them for very long. You can increase or decrease the number of chicken pieces according to your needs. If you’ve frozen a stew, it’s best to thaw it overnight in the refrigerator for the next night’s dinner. If the stew doesn’t thaw completely, heat gently in a casserole or use your microwave’s defrost function

~ Martha Rose Shulman ~

Welcome to the Stars Hollow Gazette‘s Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

I’ve covered a number of good luck foods for the New Year in the Recipes for Health column, including beans, black-eyed peas and lentils, and greens. This year I had a lot of fun playing around with recipes for another type of good luck food: ring-shaped breads and pastries.

The rings symbolize the year’s coming full circle, and also eternity. Doughnuts come to mind, but that doesn’t quite fit the Recipes for Health profile. Neither do most bagels, even most whole wheat bagels (which are usually white bagels with a little brown flour thrown in).

~Martha Rose Shulman~

Welcome to the Stars Hollow Gazette‘s Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

Even though the gratins and lasagnas require a number of elements, each one of those elements can also be made ahead: tomato sauce can be made and even frozen, vegetables blanched or roasted, grains for the gratins cooked. Then it is just a matter of assembling and baking. I baked, cooled and froze all of this week’s recipes, except for the mac and cheese, which we couldn’t resist eating on the spot.

~Martha Rose Shulman~

Welcome to the Stars Hollow Gazette‘s Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

I used plenty of oil in this week’s recipes, but not as much as latkes require. The theme here is skillet-cooked vegetables. For most of the dishes my oil of choice is olive oil, as I instinctively turn toward the Mediterranean when I am working with produce. However I can easily imagine all of these dishes reconfigured for an Indian palate, with Indian spices and a neutral oil like grapeseed oil or ghee, or both, used as fats.

I chose vegetables that will brown a bit in a hot skillet – winter squash and brussels sprouts, carrots and potatoes – and in several of the dishes I sneaked in some greens that had been previously blanched or wilted in the pan. They won’t crisp up or caramelize, but I love the way they enrich and contribute valuable nutrients to a recipe. From time to time I throw in some red or black quinoa as well, not as a main ingredient but almost as a garnish. In one dish, spaghetti squash served on a bed of spinach, I used two different oils, olive oil for cooking and walnut oil for drizzling.

~Martha Rose Shulman~

Welcome to the Stars Hollow Gazette‘s Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

When I lived in France I used to love watching people discover rillettes, a rustic pâté that is traditionally made by cooking pork belly or shoulder slowly in abundant fat, allowing it to cool in the fat, then raking the mixture into a spreadable paste. [..]

Rillettes are also made with other meats – most often game birds or rabbit, and also with fish, particularly fatty fish like salmon, mackerel, sardines, anchovies and tuna, which are high in omega-3s. The fish isn’t slow-cooked in fat the way meat is, but it is mixed with fat – in France that would be softened butter – and shredded in the same way. The key is a smooth, rich-tasting, spreadable mixture, which is easy to achieve with a number of types of seafood. On my last trip to Paris I saw fish rillettes on menus all over town. They were usually served from crocks or wide canning jars, the way meat rillettes are traditionally stored, to be eaten with bread. But at Buvette, a little restaurant in the 9th Arrondissment (also in New York’s Greenwich Village), a rich mound of smoked trout rillettes topped a warm plate of lentils, to great effect.

~Martha Rose Shulman~

Welcome to the Stars Hollow Gazette‘s Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

Mushrooms are meaty – it is their juicy, chewy texture and the umami element in their flavor profile – and lend themselves to Mediterranean as well as Asian seasonings. They are low in calories and an excellent source of B vitamins and many minerals, particularly selenium, copper, potassium, phosphorous, zinc and manganese. Wild mushrooms in particular also contain phytochemicals, including L-ergothioneine, which studies have shown to have antioxidant properties. They are used medicinally throughout Asia for their immune-boosting properties.

~Martha Rose Shulman~

Welcome to the Stars Hollow Gazette‘s Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

I love turkey sandwiches as much as the next person, but this year I have some other plans for my leftover meat: soup, salad and a stir-fry. Even better, these dishes will also serve as vehicles for other leftovers. [..]

Light is the theme here. That’s what we want after Thanksgiving, as we head into the holidays.

~Martha Rose Shulman~

Welcome to the Stars Hollow Gazette‘s Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

Apples will see their way from the beginning to the end of my Thanksgiving meal, starting with a chopped salad that pairs apples with walnuts and bitter lettuces (endive and chicory or radicchio). I made whole wheat apple-pecan scones that you can serve with the meal or eat for breakfast, and sautéed apple rings that make a very nice side dish with turkey (or serve them for dessert with ice cream). Apples and cranberries also add a new sweet dimension to my whole wheat bread stuffing. All this is not to discourage you from making apple pie; but if you want to make a dessert that is a little less demanding, try my now-favorite gluten-free apple-cranberry crumble.

~Martha Rose Shulman~

Welcome to the Stars Hollow Gazette‘s Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

If you haven’t started thinking about vegetarian main dishes for Thanksgiving, now is the time. This year I am focusing on beans from North America. I have been enjoying a number of heirloom beans native to the Southwest and Mexico, and they were the inspiration for these dishes, most of which also incorporate other foods native to the Americas – squash, corn, potatoes, sweet potatoes, tomatoes.  [..]

Although I’m loving the heirloom beans I’ve discovered, they are not a requirement for any of this week’s recipes. The pintos, black beans, white beans and red beans in your local supermarket will be fine. But it does pay to use dried beans rather than canned, so that you get the delicious savory broth along with the perfectly seasoned beans.

Welcome to the Stars Hollow Gazette‘s Health and Fitness News weekly diary. It will publish on Saturday afternoon and be open for discussion about health related issues including diet, exercise, health and health care issues, as well as, tips on what you can do when there is a medical emergency. Also an opportunity to share and exchange your favorite healthy recipes.

Questions are encouraged and I will answer to the best of my ability. If I can’t, I will try to steer you in the right direction. Naturally, I cannot give individual medical advice for personal health issues. I can give you information about medical conditions and the current treatments available.

You can now find past Health and Fitness News diaries here and on the right hand side of the Front Page.

Follow us on Twitter @StarsHollowGzt

Most food and beverage makers are fighting the proposed inclusion of an added sugars label on food packages. And, if there is a label, they don’t want sugars listed in teaspoons. They want it in grams, which Oliver says is because no one knows what a gram is.

So he’s offering a better solution. [..]

Since there are more than 5 grams of sugar in each circus peanut, Oliver said food makers should put a picture of one circus peanut on the front of the package for every 5 grams of sugar in the product.

“Do it, food makers. Expose your peanuts to the world. Because if you’re going to shove your peanuts in our mouths, the very least you can do is tell us what we’re swallowing.”

Oliver called on viewers to support this idea by tweeting food makers with the hashtag #ShowUsYourPeanuts.