It can be difficult sifting through popular recipes or glorified health tips, which is why I found this article on http://www.netdoctor.co.uk/healthy-eating/a27119/popular-healthy-foods-that-arent-that-good-for-you/ that names seven popular healthy that aren’t actually healthy. The culprits include granola bars which can contain lots of processed ingredients and refined sugar, low-protein breakfast biscuits, store-bought juices that are high in effort and low in fiber, and low-calorie frozen meals with disastrous amounts of sodium. They also include gluten-free foods that don’t reap as many benefits as its reputation assumes, vitamin water that is saturated with sugar, and coconut oil which is alarmingly high in calories. The lesson learned is to not always trust healthy looking packaging or popular food trends. It’s worth taking a little extra time to read the nutrition label or do research on your favorite healthy foods.
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This great article is definitely a "must read". It discusses all of the latest food trends. Food trends are like fashion, they change in the blink of an eye and out of nowhere everyone is wearing the same thing. Kale was the biggest food trend in 2015 but what will be the latest and greatest food trend now? Poke is definitely an emerging food trend today. Poke originated in Hawaii but is definitely not going anywhere anytime soon. Who wouldn’t want chunks of tuna soaked in soy & sesame oil marinade and served atop seaweed-seasoned rice? Fish is a very healthy protein source—it's lower in saturated fat and higher in healthy omega-3s than most meat. Poke also has a lot of Omega 3. Another hot food trend that is reaching America is Baobab which is fruit from the baobab tree. Baobab is native to Madagascar and mainland Africa and is rich in Vitamin C. 1 Baobab contains 12 calories and 2 grams of fiber. Baobab fruit is high in calcium, vitamin C, potassium, magnesium, zinc, vitamin A, thiamin, B6 and bioflavonoids. It also acts as a prebiotic and is high in fiber. Make sure you stay up to date with the latest and greatest food trends so you are eating the right things and can the nutrients that these foods provide.
With the Gilmore Girls revival coming Nov. 25, Ample Hills, a New York ice creamery, is allowing customers to suggest Starry Hollows flavors with a contest. The winner will receive a pint of ice cream, a cup of coffee and an invitation to dinner. Ample Hills has participated in pop culture flavor contests in the past, and the competition really creates a sense of community. The winning flavor will be available in New York locations, and also on their website. Links to Ample Hills and the original article are hyperlinked.
Look no further than this delicious and cost efficient cheeseburger pasta skillet from the $5 Dinners blog. Mid-Semester projects, papers and tests can be stressful, but with this meal you can enjoy cheesy goodness on a budget. Even better, this meal makes enough to share with friends or roommates.
Check out the full recipe here. I don't know about you, but I love some avocado. They can be used in savory or sweet recipe and they add something extra to the recipe. So I try to find different ways to eat avocado anyway that I can. I remember going to The Cheesecake Factory and scouring the menu for vegetarian options. Something that really caught my eye was an appetizer. They have zucchini and avocado fries that are just to die for. Trust me, the avocado fries were gone in less than five minutes. And when I found a recipe for avocado fries on Gimme Delicious Food I was ecstatic. You only need 5 ingredients and it is perfect for a beginner chef.
Now you could just eat them with ketchup or ranch (or Sriracha for some spice). But if you really want to enjoy these avocado fries, Gimme Delicious Food also has an indulgent Chipotle Sauce that pairs perfectly. The recipe will only take you three minutes; you can easily throw it all in a blender while your fries are cooking. Then enjoy your avocado fries with a chipotle sauce and don't expect any left overs. Unlike most of the American public, I don’t like pumpkin spice lattes. People gasp when I tell them what should just be my insignificant opinion, and act like I just told them Santa Claus doesn’t exist. I just don’t get it. Personally I’m not a fan of fall spice, so the drink is something I would typically avoid. But a few years ago, I decided to give it a try since it was so loved by my friends. I can see the appeal, I really can. It encompasses the essence of fall in a single sip, but I guess the essence of fall just isn’t my thing. Nevertheless, pumpkin spice lattes are iconic and defiantly well loved. Learning how to make this overpriced drink, along with four other seasonal lattes, at home can save you tons of time and money this holiday season.
Pumpkin Spice Latte Recipe:
Gingerbread Latte Gingerbread lattes are another classic, holiday Starbucks drink. While its popularity is nowhere near the pumpkin spice latte, it’s still a great treat during Christmastime. If gingerbread cookies are your guilty pleasure, this drink will give you those gingerbread house feels without the frustration of actually having to build one. Recipe:
Caramel Brulee Latte The caramel brulee is so indulgent and sweet, it will satisfy your sweet tooth the entire holiday season. This drink is probably the least popular of the Starbucks drinks just because it is so sugary-sweet. But if you like sugary drinks, you’ll love this latte. Recipe:
Peppermint Mocha Latte The peppermint mocha latte is my personal favorite holiday drink. The rich flavors of the mocha accompanied by the tingly peppermint has Christmastime written all over it. For me, it’s definitely a splurge drink, but totally worth the few extra bucks and calories. If you’re not a fan of peppermint, avoid this one for sure. *You can actually order this drink year round. The majority of this drink is just a classic mocha latte, with an addition of peppermint sweetener, which they always have. It won’t be on the menu, you’ll have to specifically ask for it.* Recipe:
Eggnog Latte The eggnog latte is the perfect rich and creamy drink to keep you warm during the colder months. This drink is the perfect mix of classic eggnog accompanied with bold espresso flavor. Hints of nutmeg make this latte a treat and perfect for the season. Recipe:
Become your own barista this holiday season and impress your friends this holiday season. This Monday, we are kicking it up a notch. We are taking on lasagna. Lasagna is respected, lasagna is impressive, and, most of all, lasagna is well-loved. This simple vegetarian lasagna I found on Inspired Taste is easy, flexible, and so delicious. It serves 8, so invite some friends over to impress them with your cooking skills. They don’t have to know how easy it was. Ingredients:
The magic of lasagna is all in the layers; and this veggie recipe is no different. First, heat your oven to 450 degrees F. Then bring a large pot of water to a boil and toss in the lasagna noodles, you will use about 14. As the noodles cook, throw your veggies over medium heat. Again, this recipe is flexible so feel free to add in your favorite vegetables or take out ones you don’t care for. As your noodles and veggies are cooking, combine the ricotta cheese with two eggs. Then drain your noodles and let the layering begin. Place a bottom layer of lasagna noodles along a 13 by 9 inch pan. Cover those noodles with your veggie mix. On top of the noodles, spoon out some of your ricotta mixture and cover it with the mozzarella and Parmesan. Then just repeat that until you are all out of your vegetable and cheese mix. Place it in the oven for one hour and let sit at least 15 minutes before devouring. Yum. What is new? With the destruction of D-Hall, many JMU students are at a loss when it comes to finding a quick lunch in between classes on main campus. But have no fear, JMU dining has you covered, with the introduction of two new food trucks. Location
Both food truck options are officially located in the A Lot on Carrier Drive. For the everyday student, this may sound complicated. In simpler terms, the trucks can be found in the staff parking lot that is behind Maury hall and was once across from D-Hall on the quad side. For the time being, trucks will be staying at these locations rather than roaming about campus like the Starbucks truck which was introduced in 2014. This is because until the new D-Hall is completed, the trucks are meant to serve the needs of students on the Quad. However, in the future, Lakeside and East Campus may be lucky enough to enjoy these mobile meals. Truck #1: Fueled The most innovative truck is known as Fueled, and unlike many city food trucks, it focuses on fresh and friendly. JMU Dining describes the Fueled food truck as follows: “Fueled is a collaborative project focused on bringing nutritious, local food to the JMU students and business to the Harrisonburg community through an expansion of connectivity and experiential growth.” Many students may find that this is an alternative to the often crowded quinoa and salad bar in the Student Success Center, as it offers some similar options. This innovative way of dining is also similar in some ways to the dearly missed “Let’s Go Local”, that was once a part of D-Hall. In a similar fashion Fueled focuses on incorporating fresh and locally grown ingredients for health conscious students. Because of this truck’s focus on fresh it is a great option for on campus healthy eating and any Trim Thursday reader. Truck #2: Nacho Papi’s The second truck is titled Nacho Papi’s. This option features Mexican cuisine with some flavorful twists. JMU Dining describes Nacho Papi’s in a much more casual fashion as: “Serving gourmet tacos, nachos and rice bowls.” Although Nacho Papi’s does have some more calorie laden options, with the right selections this food truck can also be a great spot for a Trim Thursday. Students can order up their choice of rice bowl, salad or tacos in a similar fashion to other on campus Mexican style eateries. These options are then customized in a few different styles including Mexican, Korean and American. However, the aroma of funnel cake that surrounds the truck may be what interests students the most about Nacho Papi’s. This heavenly smell comes from the freshly made funnel cake fries with Mexican chocolate dipping sauce that are available to order. The fries are as delicious as they smell, but considering that they contain 361 calories, this dessert may be best suited for a Treat Yourself Tuesday rather than a Trim Thursday. Helpful Hints for Both Trucks These locations operate a bit differently than your usual city food truck spots. Before getting in line, head to the counter to grab an order form to fill out information for your meal. After following this step, students can then get in line. When it is your turn simply hand your ticket to the server and they will pass it on to the chefs. It may also be helpful to know that these trucks offer duke deals for punches, although items can also be ordered separately and paid for with dining dollars or cash. Eating Well at Nacho Papi’s All Nutritional Information Items to Avoid:
Try this instead:
Eating Well at Fueled All Nutritional Information Items to Avoid:
Try this instead:
Drink that H20
A Trend Across the Country Although food trucks have privately been flooding the areas around college campuses for a few years now, the inclusion of such services within a college dining program is more innovative. Recently in an effort to compete with outside food sources colleges have been offering the flexible option themselves. Although JMU is using food trucks for a transition period, they are not alone. It was recently announced that Dartmouth would also be introducing a food truck to aid with a transition. Hopefully in the coming months, students will not only enjoy the convenience of food trucks on campus, but make healthy choices with their meals there as well. The leaves are changing, Halloween is around the corner, and fall flavors are infiltrating our taste buds. This time of year, for me there is nothing more decadent than indulging in a pumpkin spice beverage. Although we all look forward to the return of the beloved pumpkin spice latte we do not enjoy dishing out the $5.25 for a specialty drink. I found this homemade pumpkin spice latte recipe on www.thekitchen.com that I though was the perfect compromise to getting your caffeinated pumpkin fix, while not having to waste your hard earned cash. The best thing about a homemade recipe of your favorite treat is that with the step by step instructions you are able to customize it to your liking, and you might even make it better than the pros.
http://www.thekitchn.com/how-to-make-pumpkin-spice-latte-even-better-than-starbucks-cooking-lessons-from-the-kitchn-96277
Wednesdays are hard. They are in the middle of the week and you always have something to do for the next few days. Whether it’s preparing for an exam, running out to a meeting, hanging out with friends or just needing a little me time. Who doesn’t love a simple recipe that takes 10 minutes to throw together for dinner? Also, spending money in college is always difficult, so who doesn’t love a cheap dinner? You can customize this recipe however your heart desires. This dish is vegetarian, healthy, affordable and overall delicious. It also doesn’t matter the time of the year; this recipe is great in any season no matter if it is scorching hot or brutally cold. This dish is trendy and will definitely become very popular. I’m really excited about this recipe because it is so simple and so delicious. Photo credits: The Food Network First, let's discuss what zucchini is and where it comes from. Zucchini is a summer squash, which can be almost a meter in length. The color can range from a very light green to a dark hunter green. Zucchini is treated as a vegetable even though botanically they are fruits. They have their ancestry in America but were developed in northern Italy. Zucchini is one of the latest and greatest food products to date. It is inexpensive and is a phenomenal healthy alternative to dense pasta. Zucchini is a great source of vitamin C, A and B12 as well as potassium, phosphorous, foliate and manganese. This is also completely vegetarian for our vegetable lovers. Secondly, let's discuss the latest and greatest kitchen appliance, a spiralizer. This appliance is used to swirl vegetables such as zucchini. These spiralized strands can be used as a healthy alternative to pasta. Spiralizers became very popular in the Fall of 2014 and have grown from there. They contain three blades, a round blade for spaghetti, a small flat blade for ribbons, and a large wide blade for spiral strands. You then clamp the vegetable between the blade and the crank. As you turn the handle the vegetable is pressed between the handle (which is turning) and the blade. This then cuts and spirals the vegetable. Spiralizers are often used when cooking vegan or vegetarian meals or to make a lower-calorie or lower-carbohydrate version of a standard dish. These increasingly popular devices range anywhere from $9-$99 and can be purchased at Wal-Mart, Williams-Sonoma or Bed, Bath and Beyond. Companies such as Kitchen Aid and Cuisinart make excellent spiralizers. I would recommend purchasing this spiralizer from Kitchen Aid. It can be purchased at a store such as Bloomingdales. This recipe is as easy as it gets. All of the ingredients can be found at any grocery store at a low price. You need the following ingredients for this recipe: Ingredient list: Serves 3-5 people 1 medium-sized yellow or green zucchini 1/3 cup of pesto 1 medium tomato, chopped 1/4 cup of red onions, chopped (optional) 1 ounce of feta cheese Salt and pepper Additional spies (optional) One Spiralizer (can be purchased on amazon, at any local food appliance store such as Williams-Sonoma or even at Wal-Mart) Step 1: Start off this super easy recipe by taking your spiralizer and spiralizing your zucchini into a bowl. Make sure that when you spiralize the zucchini it is at a consistent thickness so your "pasta" is the same. I would recommend thicker pasta over thinner pasta. Photo credits: The Food Network Step 2: Slowly add the pesto into the zucchini pasta with your hands or spoon. You can then start massaging the remaining ingredients. Make sure that the pesto is distributed evenly throughout noodles. I would recommend using Classico, Barilla, Tesco or Delallo. Photo Credits: Delallo Co. Step 3: Next, it is time for the colorful additions. Add, tomatoes, and feta cheese to the mixture. You can also add red onions in if you are an onion lover. These ingredients give the recipe a lot of color, a lot of nutritional benefits and provide a great texture. Tomatoes are very low in sodium, saturated fat and cholesterol. It is also a very good source of Vitamin E, Thiamin, Niacin, Vitamin B6, Folate, Magnesium, Phosphorus and Copper, as well as being a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Potassium and Manganese. Feta Cheese is a great source of Protein, Riboflavin, Vitamin B12, Calcium and Phosphorus. I would recommend adding the onions because red onions are very low in Saturated Fat, Cholesterol and Sodium. They are also a good source of Dietary Fiber, Vitamin B6, Folate, Potassium and Manganese, and an excellent source of Vitamin C. Photo credits: Foodie.com Step 4: Finally, add a pinch of salt and pepper (and any additional spices) and enjoy this delicious, easy and healthy entree. Other spices I would recommend are “21 seasonings” found at Trader Joes or Tarragon found at any local grocery store. Photo Credits: Foodie.com
Zucchini noodles are very trendy and make a healthy and easy dish for busy days. You can jazz this recipe up by adding anything you would like such as a different vegetable or sauce. Some vegetables I would recommend are broccoli, green or red pepper, carrots, kale and spinach. Any type of bean such as kidney beans or chickpeas would be a nice addition too that is still vegetarian but provides some additional protein. This meal is very easy to transport because you can eat it cold or warm. You can easily bring this to work for a quick and easy lunch or enjoy at home. This recipe is also a very easy clean up. I would recommend pairing this dish with a glass of white wine such as Chardonnay, Pinot Grigio, Sauvignon Blanc or Albarino. These wines all compliment the dish and add a great taste. If you are not of age, I would recommend having a lighter soda with it such as sprite or seltzer to add a little carbonation. CHEW ON, Jenna |
Nutritional, Efficient & SimplisticThe College Chew is a blog all about maximizing your college culinary experience. Enjoy and chew on. |