Students dig up lessons in healthy eating
BRUNSWICK COUNTY, NC (WWAY) — Cape Fear area kids are digging deep for some lessons in healthy eating. It's the last week of school for these Town Creek second graders but the work isn't quite done. There are weeds to pull and plants to water.
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Be Wary of These Top 5 Label Claims
By now it's common knowledge that trans fats aren't a healthy choice for heart health. The problem is that it's hard to find where they might be hiding in your food. Current labeling laws say that any value less than 0.5 grams of fat per serving can be …
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(PRWEB) May 22, 2015
Gwen (Marzano) Eager, Garden of Life’s(a top whole food supplement company) educator and a certified raw vegan chef, is pregnant and has released some mom-friendly healthy recipes. When asked if she was going to continue to be a raw vegan in pregnancy, Gwen responded, “No way. Although a lot of my recipes are vegan friendly, I stopped eating this way about three years ago. In order for my body to function properly, it needed fat and protein from animal products such as fish and eggs. I still maintain about a 70 percent plant-based diet of primarily raw veggies and fruit; nuts; seeds; healthy oils such as olive and coconut; and, occasionally, some cooked legumes. Through experimentation, I learned that my body does best with eating fish a few times a week, eggs several times a week, while about once a month I will make meatballs with grass-fed lamb and beef. This took me years to figure out, but I know that it helped to prepare my body for a healthy pregnancy. I always tell people, Listen to your body. Everyone is different, and we require different foods at different stages in our lives. There is not a one diet fits all answer for optimal health. One thing we can all agree on, though: processed food doesnt add value to your health, so if youre going to eat it, do so sparingly.”
Grain Free Banana Pancakes:
(Gwen’s note: “I developed a sweet tooth at about 24 weeks into my pregnancy, which was ignited the moment I got out of bed in the morning. I decided to create this pancake recipe which reminds me of flan. Not only is this recipe fabulously delicious, its also a great balance of healthy fats, carbs and protein. Its vegetarian, gluten free, dairy free and soy free as well! Use all organic ingredients when possible.”)
INGREDIENTS (Serves 1)
1 ripe banana
1 teaspoon Garden of Life RAW Organics Chia Seed
14 teaspoon pumpkin pie spice
14 teaspoon cinnamon
8 drops of liquid stevia (or 1 Tablespoon of honey)
1 Tablespoon Garden of Life Extra Virgin Coconut Oil Optional:
1 Tablespoon almond butter
1 Tablespoon maple syrup
Peel banana, slice and place in a mixing bowl. Mash the banana with a fork. Add in the 2 eggs, spices, chia seed and stevia. Mix everything together with a fork. Place coconut oil in a skillet and heat to medium high. Pour in your batter and cook it like a pancake. Typically, it will only take 1-to-2 minutes on each side to cook. Option: Spread almond butter over cooked pancake and top with maple syrup. Eat right away. Another option is to use 12 cup of cooked sweet potato instead of the banana.
Delicious Red Lentil Soup:
Gwen’s note: (“During my second trimester, I have been able to move away from bland foods and incorporate spices into my recipes. The spices in this soup make it more exciting than a typical lentil soup and the ginger, of course, helps with digestion. This soup is vegan, gluten free, dairy free and soy free! Use all organic ingredients when possible.”)
INGREDIENTS (Serves 4-6)
2 cups of red lentils
8 cups of vegetable broth
3 Tablespoons Garden of Life Extra Virgin Coconut Oil 5 garlic cloves, finely chopped
1 cup red onion, chopped into small pieces
1 12 cup carrots, chopped into small pieces
1 12 Tablespoons ginger root, finely chopped
1 potato, medium sized, peeled and cubed
2 handfuls of greens (such as spinach or chopped kale)
12 Tablespoon curry powder
1 12 teaspoons cumin powder
12 teaspoon red pepper flakes
14 teaspoon cinnamon
In a large pot, heat coconut oil and add in onions, garlic, carrots and ginger. Saut
Arlington, VA (PRWEB) April 23, 2015
Amid an ongoing epidemic of heart disease and other preventable illnesses in the United States, the public health sector has long struggled to find ways to promote and incentivize healthy diets. In response, the nonprofit Seafood Nutrition Partnership has announced its partnership with a unique online platform that drives healthier eating through the encouragement of seafood consumption: NutriSavings.
NutriSavings works with health insurers and employers to motivate wellness in the workplace, specifically through healthy grocery shopping. Depending on an employers incentives, employees can earn cash-back rewards for purchasing healthy food products at participating supermarket retailers, while evaluating their shopping behavior with a robust scoring system that ranks the nutritional quality of food items. Seafood Nutrition Partnership is providing NutriSavings with information about the health benefits of seafood and tips to help consumers identify a variety of fish and shellfish options at the grocery store, in order to inspire healthier choices and nutrition understanding surrounding seafood.
This program is the latest in a series of initiatives from Seafood Nutrition Partnership, including public awareness campaigns and the Heart Healthy Pledge, designed to help address Americas public health crisis. In the US, 70% of deaths are from preventable diseases, with heart disease being the number one cause of death. While USDA dietary guidelines recommend eating seafood twice a week for optimal health and reducing the risk of dying from heart disease by 36%, only 20% of Americans follow this recommendation.
By collaborating with NutriSavings program that offers rewards for healthy seafood purchases, the Seafood Nutrition Partnership hopes to remind consumers not only about the essential heart and brain health benefits of seafood, but about how healthier eating helps families economically in the long run.
When people are healthy, everyonefamilies, employers, health insurers, tax payerssaves money, said Linda Cornish, executive director of Seafood Nutrition Partnership. For many consumers, simply knowing the health benefits of eating seafood may not be enough of an incentive to incorporate it into their diets. With NutriSavings, they can enjoy a financial return and invest in their long-term health and wellness at the same time.
About Seafood Nutrition Partnership
Seafood Nutrition Partnership is a 501(c)(3) nonprofit whose mission is to inspire a healthier America through partnerships that raise awareness about the essential nutritional benefits of eating seafood. Through its education efforts, the organization aims to help Americans gain the skills to select, order and prepare fish and shellfish, and to inspire a healthier America by promoting a nutrient-rich diet that includes seafood. SNP is a member of the Clinton Global Initiative and the NCD Roundtable. For more information, visit SeafoodNutrition.org.
NutriSavings is an online ecosystem where employers, health plans, food and beverage companies, and produce growers join forces to educate the American workforce and their families on proper nutrition, while helping to reduce the enormous costs associated with obesity and chronic illnesses. The NutriSavings program is the first measurable nutrition benefit solution that is designed to change shopping behavior and incentivize healthy food purchases by rewarding members for their healthy purchases. For more information, please contact firstname.lastname@example.org, or visit http://www.nutrisavings.com.
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Eddie Rutledge & The Amani’s World Band – Healthy Eating (feat. Keshena Armon)
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