There is no longer any doubt that the food we eat can have an important and lasting effect on our health and well-being, as well as our weight. From the moment of conception and throughout our lives, diet plays a crucial role in helping us stay fit and healthy. As well as determining our energy levels, moods and weight, the food we choose to eat now will affect our chances of suffering from a range of health problems later in life, including heart disease, cancer, diabetes, and high blood pressure.
In some respects, choosing a healthy diet has never been easier. Supermarkets have a vast selection of healthy foods available, and our knowledge of what makes up a healthy balanced diet is growing all the time. Yet, in other respects, it's more difficult. Many of us lead busy, stressful lives, which means we don't always have time to eat proper, balanced meals, and despite (or perhaps because of) all the information available on diet and nutrition, many of us are still confused about what we should and shouldn't be eating.
Below are links to provide you with nutritional information:
NEW RECIPE: Spring Vegetables with Lemon and Tarragon
Pre: 20 min. Cook: 30 min. Serves: 8 Cost per Serving: $1.37
- 1/2 lb. small carrots, halved lengthwise and cut into 2-inch pieces
- Salt and pepper
- 1 cup frozen pearl onions, thawed
- 1/2 lb. asparagus, trimmed, cut into 2-inch pieces
- 1/2 lb. green beans, trimmed, cut into 2-inch pieces
- 1 cup sugar snap peas, trimmed
- 1 cup frozen baby lima beans, thawed
- 1 14 oz. can large artichoke hearts, drained, rinsed, quartered lengthwise
- 2 Tbsp. chopped fresh tarragon
- tbsp. lemon juice (from 1 large lemon)
- Salt and Pepper
1. Line a large, rimmed baking sheet with paper towels. put carrots in a large saucepan, cover with water and stir in 1 tsp. salt. Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered until carrots are just tender, 6 to 7 minutes. Fill a large bowl with ice water. Using a slotted spoon remove carrots to bowl. Add onions to pan and simmer for 4 minutes. Adjust the heat as necessary to maintain a simmer.
2. Transfer cooled carrots from ice water to prepared baking sheet. Remove cooked onions to ice water; add ice to bowl as necessary. Continue to cook vegetables as follows, transferring cooked vegetables to ice water draining on paper towels when cole; asparagus, 2 to 4 minutes; green beans, 4 to 5 minutes; sugar snap peas and baby lima beans, 2 minutes (vegetables can be cooked up to 5 hours ahead; cover and refrigerate. Bring to room temperature before continuing with recipe).
3. Melt butter in a large skillet over medium heat. Add vegetables, including peas and artichoke hearts. Stir gently until heated through, about 5 minutes. Stir in tarragon and lemon juice and season with salt and pepper. Serve hot.
Per serving: 143 Cal., 6 gm Fat (4gm Sat.), 15mg Chol., 6gm Fiber, 5g Pro., 19gm Carb., 338mg Sodium.
Below are web pages to several nutrition websites. You can find helpful information on healthy eating, healthy eating on a budget, nutrition tips, sample menus an dietary guideline. Just copy and paste to your browser.
Heart Healthy Recipes can be found at this link. Just copy and paste into your url box.
The aim of the Harvard School of Public Health Nutrition Source is to provide timely information on diet and nutrition for clinicians, allied health professionals, and the public. The contents of this Web site are not intended to offer personal medical advice. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you have read on this Web site. The information does not mention brand names, nor does it endorse any particular products.