Food & Recipes

  • Stressed? Pop Some Pistachios

    The next time you find yourself seeking sanity, pick up some pistachios. Researchers at Penn State University found that an ounce and a half of these tasty nuts reduces the body’s response to stress by relaxing arteries and keeping blood pressure low.

    Quick tip:
    Measure out a shot glass-full of this easy-to-pop snack to keep calories in check.

  • A Change of Heart

    Ever since the 1950s, when the Framingham Heart Study established a correlation between high cholesterol and heart attacks, doctors have focused on lowering cholesterol as a way to prevent heart disease. For years they’ve told us to accomplish this by eating a low-fat diet and exercising and, if that failed, by taking cholesterol-lowering drugs called statins.

    A new wave of doctors is relvolutionizing the way Western medicine prevents and treats heart disease. Here's what you need to know to keep your heart healthy for many beats to come.
    By James Keough
  • In Season: Grapefruit

    Tart and tangy, with a sweet, citrus finish—a good grapefruit has all the aesthetic appeal of a fine wine. And it’s no lightweight in the nutrition department: A small pink grapefruit has about 97 calories, four grams of fiber, and high levels of vitamins A and C. Grapefruit also boasts lycopene, a potent antioxidant that protects against cancer and heart disease.

    By Lisa Turner
  • Grapefruit-Blackberry Dressing

    1/4 cup olive oil
    1/2 cup fresh-squeezed grapefruit juice
    1/4 cup whole-fruit blackberry preserves
    Arugula
    Mango
    Jicama, cubed

    Whisk together olive oil, fresh-squeezed grapefruit juice, and whole-fruit blackberry preserves; serve over a salad of arugula leaves, mango and jicama cubes, blackberries, and grapefruit sections.

  • Bar Exam

    Energy bars are perfect for your on-the-go nutrition needs. But choosing just the right one can be an overwhelming proposition, especially when most gimmicky “energy bars” come stuffed with refined sugars and other processed ingredients.

    Energy snacks that pass the "good-for-you" test.
    By Nicole Duncan
  • Pan-Seared Tilapia With Grapefruit-Tarragon Sauce

    2 tilapia fillets
    Olive oil
    Salt and pepper
    1 medium grapefruit, juices from
    2 garlic cloves, minced
    1 tablespoons minced tarragon

    1. Rub two thick tilapia fillets with olive oil, and sprinkle with salt and coarsely ground black pepper.

    2. In a large skillet, heat olive oil until hot, and sauté fillets for two minutes. Turn fillets over, and squeeze juice from one medium grapefruit over fish. Sprinkle each fillet with garlic cloves and minced fresh tarragon, cover pan, and cook two to four minutes longer, until cooked through.

  • Roasted Oysters and Black Olives With Rosemary

    1/4 cup olive oil
    4 medium garlic cloves, finely minced
    2 tablespoons finely minced fresh rosemary leaves
    2 cups shucked oysters, drained and patted dry
    2 cups kalamta olives (drained and rinsed)
    2 sprigs fresh rosemary

    Preheat to 400 degrees.

    1. In a small bowl, combine olive oil, minced garlic, and rosemary; stir to mix well.

    2. Add oysters, and stir to coat well. Add olives and mix.

    3. Arrange oysters and olives in a shallow baking pan, and roast for five to six minutes until oysters are cooked through.

    4. Remove from oven, and season with salt and pepper.

    5. Arrange on a serving platter with fresh rosemary sprigs, and serve immediately over angel-hair pasta tossed with olive oil, garlic, and minced fresh basil.

     

    nutrition info per serving (4): 300 calories; 26 g fat; 4 g saturated fat; 66 mg cholesterol; 9 g protein; 8 g carbohydrates; 2 g fiber; 588 mg sodium

  • Grapefruit-Blackberry Dressing

    1/4 cup olive oil
    1/ cup fresh-squeezed grapefruit juice
    1/4 cup whole-fruit blackberry preserves
    Arugula leaves
    1 mango
    Blackberries
    1 grapefruit, sectioned

    Whisk together olive oil, fresh-squeezed grapefruit juice, and blackberry preserves; serve over a salad of arugula leaves, mango and jicama cubes, blackberries, and grapefruit sections

  • Papaya-Mint Fool

    2 cups fresh or frozen and thawed papaya cubes (mango may be subsituted)
    1/4 cup honey
    2 tablespoons fresh lime juice (about half a lime)
    2 teaspoons dried mint
    1/2 cup full-fat yogurt, plain or vanilla
    Fresh mint leaves for garnish (optional)

     

    1. In a food processor, combine papaya or mango, honey, lime juice, and mint, and pulse to make a very coarse puree.

    2. Transfer to a medium bowl, and fold in yogurt; add more honey to taste.

    3. Divide among four individual serving dishes, and refrigerate for one to two hours before serving, or freeze for 30 minutes. Garnish with fresh mint; serve with biscotti.

    nutrition info per serving (4): 111 calories; 1 g fat; 1 g saturated fat; 4 mg cholesterol; 2 g protein; 25 g carbohydrates; 1 g fiber; 22 mg sodium

  • Water Works

    Sure, a cup of hot cocoa is the perfect post-sledding, skating, or skiing drink—but it’s important to remind your kids they need water, too, says Brooke de Lench, author of Home Team Advantage (HarperCollins, 2006).

    By Nicole Duncan