Monthly Archives: April 2013
One teaspoon of table salt has 2,325 mg of sodium, which is more than the amount that anyone should have per day. We do need some sodium in order for nerve and muscle function, and to conserve the level of fluids in the body. But when there’s too much sodium intake, it can cause havoc […]
Believe it or not, the size and color of your plates have a lot to do with portion control. Most of us really do eat with our eyes, so to speak. If you’re given a large plate or bowl do you only fill half of it? Most of us would fill the entire thing, and […]
This is a basic way to prepare sautéed chard, kale, or collard greens — the classic olive oil and garlic sauté. Sometimes simple is best; this is definitely true when it comes to something as good as leafy greens!
This is one of the simplest, quickest, and nutritious vegan dishes I make. Serve with a side of quinoa, and you’ve got yourself a nutritious dinner. This also goes perfectly with Roasted Sweet Potato Rounds. Add a salad to either possibility, and you’re set. Contributed from Sophia Zergiotis’ blog Love and Lentils.
Weighing yourself regularly can help you to lose or maintain weight, and has been shown to be a great incentive to keep you eating sensibly and striving for an ideal weight. Once a week works better for some, as small weight fluctuations from day to day can be discouraging. Others find it helpful to do […]
This delicate spring soup of leeks and asparagus tastes even better if made a day ahead. It’s a light first course for a festive spring holiday meal (Easter or Passover), or as an everyday kind of soup served with sandwiches or wraps.
While it’s good to tell and show your mom that you love her every day, Mother’s Day is the day when you must walk the walk and go above and beyond. The hard part isn’t deciding to shower your mom with affection and proof that you think she’s amazing. The hard part is deciding how […]
Combining blueberries, raspberries or strawberries, and greens results in a burgundy beverage that’s as tasty is it is pretty. If you’re not using anything frozen in this, you may want to serve over a couple of ice cubes. Adapted from Wild About Greens.