Pack a no-waste lunch! Use a reusable lunch box or bag, and fill it with your lunch in reusable containers. Toss in a cloth napkin—and don’t forget to bring it home again so you can wash and reuse it.
According to a study by Michigan State University, if the residents of a city the size of Minneapolis bought the least packaged options of 10 common products (i.e. cereal, pasta, grains,tuna, etc.) the city could reduce its trash by 150,000 tons a year.
Braising mix is composed of baby kale, baby chard, and other seasonal baby cooking greens. Baby greens are more tender and milder in flavor than their mature counterparts, but contain all of the health benefits of mature cooking greens. Make a flavorful farmhouse hash by first frying gold potatoes in canola oil with onions, garlic, and chili peppers. When the potatoes are tender, add the braising mix, cooked sausage, and, finally, a little cheddar cheese. Yum.
Fennel is a licorice-flavored vegetable, popular in Italian and French cuisine. Fennel bulbs may be braised, baked, or sautéed, and pair particularly well with fish dishes. The stalks also lend unique flavor to broth, while the delicate fronds may be used as an herb, similarly to dill.
Eggplant is low-cal, low-carb, and contains less than 1 gram fat per 1 cup serving.
Before cooking, sprinkle raw eggplant with salt and allow it to rest for 30 minutes, then rinse. This will prevent the eggplant from absorbing excess cooking fat. To further reduce your fat intake, broil—rather than fry—your eggplant in a small amount of olive oil.
This Valentine’s Day, serve your sweetie bok choy, the mild Asian cabbage that’s good for the heart. Bok choy contains folate which helps prevent heart disease by lowering homocysteine levels in the body. Try stir-frying bok choy with other heart-healthy ingredients, such as broccoli and tofu.
Serving Buffalo Wings on Super Bowl Sunday? Remember to offer low-calorie options, like celery, alongside more indulgent high-calorie foods. Celery is mostly water, so it contains only 19 calories per cup, yet provides a satisfying crunch.
Broccoli Rabe, or Rapini, is a classic Italian side dish. Roughly chop the leaves, stems, and buds. Then sauté them in olive oil and garlic. Toss with chopped sun-dried tomatoes and enjoy. Sauteed Rapini also makes a healthful and tasty pizza topping.
All sprouts add low-calorie crunch to salads and sandwiches, but broccoli sprouts are especially healthful. Broccoli sprouts are a concentrated source of sulforaphane. Sulforaphane is present in cruciferous vegetables such as broccoli and cabbage. Studies show that the sulforaphane in broccoli sprouts can prevent many cancers.
Swiss chard has only 35 calories and 7 grams carbs per one cup serving. Unlike other greens, chard stalks are edible, but must be cooked longer than the leaves. Try sautéing chard with garlic and onions, then add a can of diced tomatoes to form sauce. Serve the sauce with whole wheat or low-carb pasta. Garnish with pine nuts, olives, and crushed red pepper for a satisfying, carb-conscious meal.