nutrition

  • Eggplant Sandwich

    Vinagrette
    1/2 cup fresh sawtooth or basil
    1 1/2 teaspoons freshly squeezed lemon juice
    1/2 teaspoon salt
    Ground red pepper to taste
    1/2 teaspoon sugar
    4 tablespoons grapeseed or canola oil

    Eggplant
    2 Japanese or baby eggplants, halved
    3 tablespoons extra-virgin olive oil
    Salt and pepper to taste
    4 tablespoons soft feta cheese
    2 medium red bell peppers, roasted, peeled, and seeded
    1 cup arugula

    1. Preheat oven to 375 degrees. Puree vinaigrette ingredients in a blender until smooth.

    2. Lightly score the inside of the eggplants, drizzle with olive oil, and lay skin-side down on a baking sheet. Sprinkle with more olive oil and roast for 20 to 25 minutes.

    3. Place eggplant halves face-up on four serving plates, season with salt and pepper, and divide feta cheese, roasted peppers, and arugula among the four halves. Drizzle with vinaigrette (you may have some left over). Serve open-faced.

    nutrition info per serving: 548 calories; 27 g fat; 12 mg cholesterol; 6 g protein; 16 g carbohydrates; 4 g fiber; 453 mg sodium

  • Eat to Look Young

    Aging provides plenty of perks—greater confidence, more wisdom, and discounted movie tickets, to name a few. But growing older also brings a few downsides: age spots, for instance, which boldly advertise your senior status.

    Prevent wrinkles with these 9 foods.
    By Wendy McMillan
  • Ask The Doctor: Thinning Hair

     

    Answered by Susan Lark, MD, a women’s health expert and author of the alternative health newsletter Women’s Wellness Today.

    My hair has become thinner lately, and I’m embarrassed—baldness can be sexy on men, but it’s not a good look for me. Why am I losing my hair and how can I stop it?
  • Supps for the Ages

    Our nutritional needs change as we pass through different hormonal stages. Although every woman should take a daily multivitamin, along with 1,500 mg of calcium and 750 mg of magnesium for healthy bones, also consider these age-specific hormone-balancing supplements.

    Childbearing years
    Omega-3 fatty acids

    By susan Lark, MD
  • The Blood Type Diet

    Fad diets come and go as assuredly as the seasons. But when a nutritional approach persists for more than several years, chances are it has dietary merit—or, at the very least, warrants a little investigating.

    Designed just for you
    By Khyber Oser
  • What's Really Wrong With Our Diets? The Acid-Alkaline Connection

    Editor's picture

    Many people these days are buzzing about the benefits of low-acid eating, including the New York Times.

  • Nourishing Happiness

    Two months had passed since my daughter was born, and still I was walking around in a fog. I understand, based on comments from friends and family, that I radiated happiness during this time, but what I remember is struggling with sleeplessness and the constant demands of a newborn—my 8-pound bundle of joy had the clear upper hand.

    The yogic way to feed body and spirit
    By Melissa B. Williams
  • Secrets of Healthy Kids

    POP QUIZ: Besides homework and art projects, what’s your kid likely to bring home during the first few weeks of school? That’s right, a cold. But it’s not just exposure to the germs of hundreds of other children that’ll keep her bed-bound. Creeping stress levels and poor eating habits also are to blame.

    Turns out it takes more than an apple a day to keep your little ones out of the doctor’s office. Here’s what you need to make this fall their healthiest yet.
    By Melody Warnick
  • Beauty From Within

    Mom was right: When it comes to beauty, what’s on the inside is just as important as what’s on the outside. New research shows that certain foods and beverages can literally improve your skin from within. Here’s how you can slather, supplement, and snack your way to glowing, youthful skin with the help of four hot, new beauty ingredients.

    Four superfoods that feed your skin
    By Vicky Uhland
  • Pure and Simple: An Interview With Veronica Bosgraaf

    When Veronica Bosgraaf’s 6-year-old daughter, Anna, became a vegetarian, it created one main problem: what to pack for school lunches? “Most sandwiches wouldn’t cut it,” says Bosgraaf, 38.

    Interview by Kristin Bjornsen