This holiday season teach your kids how to bake healthier desserts without compromising taste.
The CDC shows kids today consume an excessive amount of sugar, with teens ages 14-18 trumping all other age groups with an intake of about 34 teaspoons a day. The roughly 550 calories those teens consume each day provide no nutritional benefit for cognitive and physical development, and potentially may be harmful. Young children are not trailing too far behind, either. Kids ages 4 to 5 consume on average about 17 teaspoons a day.
Get your kids in the kitchen! They won’t refuse to help out when preparing desserts. Use the time cooking together as an opportunity to teach basic math to little ones or organizational skills to older kids. Cooking also teaches kids about self-sufficiency, a life long skill with the potential to increase their health as adults.
Here’s 7 tips for making healthier desserts. Continue reading
Roasted head of garlic: one of our “chef secrets” for a flavorful AND healthy meal.
Whether you’re a professional chef or just a busy professional or parent, it can seem like a real challenge to come up with meals that are both palate-pleasing and healthy. How can you help “tasty” and “healthy” get along better in your kitchen?
Last week during our Twitter chat, a variety of culinary and nutrition pros shared their ideas. We talked about how to use less sugar in desserts, how to add creamy mouth-feel in healthier ways (besides smothering in butter!) and alternatives to salt for flavor.
Here are some “chef secrets” shared during our chat:
Make it creamy without all the (saturated) fat:
- Puréed or blended veggie-based soups provide a comfortingly creamy texture, and low-cost canned beans add a satisfyingly creamy texture when puréed while also offering fiber, protein and nutrients.
From top chefs to parents, it’s a question on everyone’s mind these days: how do we bring together flavor and healthfulness?
Food scientists are already hard at work on this. Last week a study out of the University of Florida shed light – literally – on how much flavor matters to us. Researchers used light treatments to enhance the taste and aroma of tomatoes and berries – a technology that could one day make its way into your home refrigerator.
Now the culinary world is getting in on the action. A hot field of study known as culinary nutrition merges the art of cooking with the science of nutrition – in other words, how to make healthful food taste delicious.
Let’s face it: no one wants to eat a tasteless tomato or bland meal, no matter how healthy. Yet the impact of what we eat on our risk of chronic disease cannot be put by the wayside. AICR’s report and its continuous updates link a diet filled with a variety of fruits, vegetables and fiber with a lower risk of many cancers. Continue reading