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:
12 Ways to Create a Healthful Eating Style (opens in a new window)
12 Reasons to Develop a Regular Eating Routine (opens in a new window)
12 Smart Ways to Right-Size Your Portions (opens in a new window)
12 Delicious Easy Ways to Enjoy Fruit (opens in a new window)
12 Nutrient Rich Super Snacks (opens in a new window)
12 Delicious Easy Ways to Enjoy Vegetables (opens in a new window)
ENJOY HEALTHY SNACKS
One way to boost your eating frequency - and your metabolism- is to have healthy snacks. These include:
- Almonds and an apple or fresh fruit
- Low-fat cheese stick with an orange
- Celery sticks or cucumber slices spread with hummus
- A serving such as celery with a teaspoon of almond or peanut butter
- Raw vegetables dipped in humus
- Yogurt and fruit
- A fruit shake made with low-fat milk, why protein or soy protein and fruit
- One cup of steamed edamame (soybeans) in the shell
Try not to be subject to the peril of eating something that's not good for your metabolism or your health anymore.
It's all about planning and taking responsibility for what you eat. Don't let your meals plan you; you plan your meals.
Roasted Eggplant-Mushroom Lasagna
- 2 spray(s) cooking spray
- 1 pound(s) uncooked eggplant, unpeeled and cut into 1/2-inch rounds
- 8 oz. fresh mushroom(s), such as Oyster, Chanterelle and Crimini, halved
- 1/2 tsp table salt
- 24 oz. store bought marinara sauce
- 9 piece(s) no cook lasagna noodles
- 3/4 cup(s) shredded part-skim mozzarella cheese
- 3 Tbsp basil, fresh, chopped
- 3 Tbsp grated Parmesan cheese
- Set racks in upper and lower thirds fo oven. Preheat oven to 400 deg. F. Spray 9x13-inch baking dish and large baking sheet with olive oil nonstick spray.
- Spread eggplant on baking sheet and mushrooms in prepared baking dish. Lightly spray vegetables with nonstick spray and sprinkle with salt; toss to coat evenly. Roast, stirring occasionally, until eggplant and mushrooms are tender and lightly browned, about 25 minutes. Transfer vegetables to sheet of foil.
- Reduce oven temperature to 375 deg. F. Spread 1/2 cup of marinara sauce in same baking dish. Arrange 3 noodles over sauce. Top with one-third of eggplant mixture, 1 cup of marinara sauce, 1/4 cup of mozzarella, 1 tablespoon of basil, and 1 tablespoon of Parmesan cheese. Repeat layering twice.
- Transfer lasagna to oven and bake until mixture is bubbly around edges and topping is browned, about 45 minutes. Let stand 10 minutes before serving. Slice into 8 pieces and serve. Yields 1 piece per serving.
- Per serving (1/8 of lasagna): 214 Cal, 4 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 7 mg Chol., 596 mg Sod., 32 g Carb., 2 g Sugar, 8 g Fiber, 12 g Prot., 145 mg Calc.
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.