Nutrition Articles

Winter's Most Fattening Foods

Studies have shown that during the months of December and January, many people gain at least one pound , every year. Why? One main reason is that besides being less active during the winter months, we also turn to comfort foods to get us through those dark, dreary winter days.

In order to prevent that one pound per year weight gain that can be so hard to come off, the following foods should be avoided or at least eaten in extreme moderation:

Macaroni and cheese Cream based soups and bisques Cream and cheese based casseroles Cheesecake Pies with whipped cream and/or ice cream Cookies French fries, chili cheese fries, onion rings Creamy pot pies (with pastry top and bottom)

Just by making some slight alterations and by avoiding these fattening foods you will see that you will not only feel better but you can prevent packing on those unwanted pounds, too.

Holiday Cranberry Craze

Few people realize that the winter fruit that they typically see amongst their holiday spread is actually one of the most popular of the season: cranberries.

Cranberries are an excellent source of vitamin C and also an excellent source of fiber.

Cranberries alone can be particularly tart, but in a sauce, juice, or as an ingredient in cakes, stuffing or casseroles, this fruit becomes tastier.

When shopping for cranberries, choose cranberries that are shiny and not shriveled. A deep red or almost brown color actually signals freshness. A good cranberry should be hard.

Cranberries will keep up to two weeks in a refrigerator.

Healthy Tidbit: The Cookie Catch

Want to avoid packing on the pounds this holiday season when you are doing all of your holiday baking? Then follow these tips so you won't fall into the high-fat trap while baking:

Open the window : so the smell won't entice you to overeat!

Clean as you go along : put the beaters and spoons in soapy water right away so you won't want to lick them!

Avoid being sick : don't forget that Salmonella can be contracted through raw cookie dough!

Pumpkins: Not Just for Decorating Anymore

Every year as fall and the month of October rolls around, you will see that many homes use pumpkins to decorate their homes in anticipation of Halloween. But, pumpkins aren't just for decorating anymore and many chefs and at-home cooks are using this fruit in many recipes.

One thing that many people do not know about pumpkins is that they are made up of 90 percent water. Despite this fact, pumpkins also contain other great nutritional aspects including potassium and vitamin A. The bright orange color of pumpkins also tells us that they are a great source of the important antioxidant, beta carotene. Research has indicated that diets rich in beta carotene may reduce the risk of developing certain types of cancer and protects against heart disease. It also prevents some degenerative aspects of aging.

If you plan to cook with your pumpkin and not just carve it up for the front porch, choose a “pie pumpkin” or a “sweet pumpkin.” These pumpkins are generally smaller than jack o-lantern pumpkins, their flesh is sweeter and they contain less water. Also choose pumpkins without blemishes or soft spots for the best and healthiest pumpkins.

Fall Squash and Gourds: A Little Background on These Fall Fruits

Now that summer is coming to a close, it's time to enjoy one of the most popular fruits that fall has to offer: squash and gourds. While in cooking squash and gourds are considered vegetables, botanically speaking squash and gourds are fruit.

Summer squashes like zucchini and yellow crookneck are harvested during the growing season, are eaten almost immediately and require very little cooking time.

Winter squashes like butternut, acorn, spaghetti and pumpkin are harvested at the end of the summer, can be stored in a cool, dry place for eating later and generally require longer cooking times.

Gourds are from the same family as squashes.

When purchasing these fruits, look for squash and gourds that are fairly heavy and firm. Choose squash that have bright, glossy exteriors and avoid squash that have nicks, bruises or soft spots.