With summer in full swing and July 4th right around the corner, now’s the perfect time for grilling. Although grilling is a great way to add a smoky flavor to food, there are some downsides to this cooking method. Barbecue grills are mostly used to cook meat, and the high heat and smoke can cause harmful substances to form in these foods. Carcinogens and compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) formed during grilling may increase your risk of cancer.
Now that Halloween has come and gone, it’s time for the annual question: what to do with the leftover treats your kids have racked up? Here are a few creative ways to use that candy, from quick snacks to science projects, that are both fun and educational.
1. Cereal and Nut Mix
This can be a delicious and healthful snack to make with kids. Use a mix of whole-wheat cereal, nuts – and this year – some of your Halloween candy. Whether you enjoy candy corn or crispy chocolate bars, adding small amounts make a creative addition to the whole-grain cereal and nut mixture. This would be a great snack for Thanksgiving dinner—you’re going to need something to hold you over while the turkey is baking!
It’s that time of year, again. The dishes are in and the judges have made their decision; first place goes to… New York City’s Kristopher Lopez, whose execution of Faux –lafels proved to be a hit!
For the last three years now, AICR has partnered with the C-CAP (Careers through Culinary Arts Programs) for their annual cooking competition. High school students enrolled in vocational culinary programs are encouraged to submit a recipe, given specific guidelines, in the hopes that they will have the winning recipe. This year students created small plates or appetizers that followed AICR’s evidence-based guidelines for lowering cancer risk.
Here, Kristopher shares his experience in the competition, what inspires him, and his plans for the future.
Was it challenging to develop a dish given AICR’s nutrition guidelines?