Food & Recipes

  • Don't Drink the Water

    Even though bottled water costs 2,000 times more than tap, many of us happily pony up, believing we’re paying for purity (cue images of picturesque mountain springs and tropical aquifers). But turns out we might not be.

    By Lindsay Wilson
  • The Scary Truth About Statins

    The notion that high cholesterol causes heart disease has allowed doctors to write millions of prescriptions for cholesterol-lowering drugs called statins that can reduce the risk of it. That seemingly indisputable notion has long suffered from an inconvenient fact: Half the people who have a heart attack don’t have high cholesterol.

    What you need to know before you fill that prescription
    By Erin Quinn
  • Head Case

    When a headache strikes, you probably don’t care what kind you have; you just want it to go away—fast. But before you head for your medicine cabinet, try doing a little detective work first. Why? Because aspirin or anti-inflammatory drugs may not be the best cure.

    Knowing what type of headache you have will help you find relief once and for all.
    By Lindsey Galloway
  • Dance Your Way to Better Health

    When it comes to getting your groove on, you may consider yourself among the rhythm-challenged, with two left feet and a repertoire confined to wedding-induced displays of the funky chicken. The words fun and dance have never gone together in your mind. But lock the door, close the blinds, and give it a try with no one else around because dancing truly is an easy way to get into shape.

    From ballet to Bollywood, find your fitness groove.
    By Karen Asp
  • Good Nuts to Crack

    Wish you could ditch your snack attacks? Maybe you don’t need to after all. Research shows munching on smaller meals throughout the day can actually help you shed pounds—but only if you choose wisely.

    From almonds to pistachios, tasty munchies to boost your health.
    By Molly Lyons
  • Say "C" to Stave Off Arthritis

    Eating vitamin C–rich foods may protect your knees from osteoarthritis, reports a recent study in Arthritis Research & Therapy. Here’s why: They’re packed with antioxidants, which protect cells from oxidative damage, and oxidative damage breaks down cartilage—the “shock absorber” in the knee joint.

    By Celia Shatzman
  • Grapefruit for Hepatitis C

    Cutting edge research suggests that naringenin—the metabolized form of the natural flavonoid naringin, which gives grapefruit its bitter taste—may curb the spread of the hepatitis C virus (HCV) by up to 80 percent.

    By Nora Simmons
  • Better Berries to Fight Cancer

    The next time you toss a handful of berries into your morning smoothie, reach for freeze-dried instead of fresh or frozen. Science now indicates that freeze-dried berries, specifically black raspberries, inhibit cancer development by restoring hundreds of cancer-altered genes to their normal state.

    By Lindsay Wilson
  • Vegetable Frittata

    1 tablespoon olive or canola oil
    2 cups sliced mushrooms
    1 medium, julienned red pepper (1 cup)
    2 cups minced broccoli
    1/4 teaspoon dry thyme
    2 cups chopped spinach

    Whisk and set aside:
    12 egg whites
    3 tablespoons skim milk
    (or nondairy alternative)
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    3 tablespoons chives, chopped,
    reserve 1 tablespoon for garnish
    3 oz crumbled goat cheese, reserve
    1 oz for garnish

    1. Preheat oven to 350 degrees.
    2. Heat oil in large nonstick skillet over medium-high heat. Add mushrooms in an even layer, and do not move them for
    3 minutes. Stir, and continue to sauté for about 5 more minutes until they are browned.
    3. Add red pepper, broccoli, and thyme and sauté
    3 to 5 more minutes; add 2 to 4 tablespoons of water if vegetables begin to stick. Add spinach, and toss until wilted.
    4. Spray a 9-inch pie pan with nonstick spray. Sprinkle goat cheese and chives on bottom of pan, then add vegetables. Pour egg whites on top and bake for 25 minutes, uncovered. Cover with foil and bake 10 more minutes. Remove from oven and let rest for 5 to 10 minutes. Garnish with crumbled goat cheese and chopped chives.

    nutrition info per serving (4-6): 216 calories; 11. 4 g fat; 5.8 g saturated fat; 22.3 mg cholesterol; 22.3 g protein; 7.5 g carbohydrates; 2.8 g fiber; 564.6 mg sodium

  • Oatmeal Raisin Pancakes

    1 1/2 cups quick oats
    1/2 cup whole-wheat flour
    2 tablespoons wheat germ
    2 teaspoons baking powder
    1 tablespoon cinnamon
    3 tablespoons brown sugar
    3/4 cup raisins
    3 egg whites
    1 1/2 cups skim milk (or nondairy alternative)
    1 teaspoon vanilla
    2 ripe bananas, mashed (microwave 20 seconds if not very ripe)
    1/4 cup nonfat plain yogurt
    Nonstick cooking spray

    1. Mix dry ingredients in large bowl and create a well in the center.
    2. Whisk together wet ingredients, and pour into the well and blend.
    3. Heat a large non-stick skillet to medium–high heat, and cover with non-stick spray. Pour 1/4 cup portions onto pan and cook approximately 2 to 4 minutes on each side. Serve with a sprinkle of powdered sugar.

    nutrition info (per pancake): 93.4 calories; 0.7 g fat; 0.2 g saturated fat; 0.5 mg cholesterol; 3.6 g protein; 19.4 g carbohydrates; 1.9 g fiber; 163.1 mg sodium