THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods


Also visit our main website, TheNibble.com.





RECIPE: Collard Wraps

Tuna Collard Wrap

Hummus Collard Wrap

Collard Wrap
Top: tuna-collard wrap from Happy Bellies
with cooked spinach, grated carrots and
diced avocado. Center: hummus-collard wrap from The Pomelo Blog, with ham, tomato,
cucumber and sprouts. Bottom: For
portability or neater eating, tie a piece of
parchment or wax paper around the wrap.
Photo of Reuben collard wrap courtesy Spring
Vegan
.

 

A few days ago, with the announcement of the new USDA Nutrition Guidelines, we mentioned collard wraps as a better-for-you sandwich option that fit right in.

HOW TO BUILD A COLLARD WRAP

There are two basic ways to make a collard wrap:

  • Simply cut off the stem (you can save it for salad or steaming) and trim down or remove the spine so the leaf will lie flat. If you remove the spine, you simply overlap both sides of the leaf, and fill and roll as if it were a whole leaf.
  • We like to first blanch or lightly steam the leaves to make them more flexible and easier to both roll and bite.
  • Whether or not you blanch, place the leaf underside-up, load the ingredients on one side of the underside, and roll like a burrito: Fold up the bottom, fold in the sides and roll. Here’s a video.
  •  
    Like any wrap or other sandwich, the creativity is up to you. You can simply roll up egg or tuna salad in the collard, or use a variety of different ingredients for layered flavors and textures. You can also accent your wrap with a dipping sauce.

  • Collard wraps can be vegetarian or vegan, or rolled with eggs, fish/seafood, meat or poultry.
  • Proteins can be main ingredients or accents: cheese, chopped nuts, fish/seafood, legumes (beans, lentils), meat, seeds, seitan/tofu, sprouts, whole grains
  • Vegetables: mashed/puréed, pickled, raw, roasted, steamed
  • Condiments: barbecue sauce, chili sauce, cranberry sauce, guacamole, horseradish sauce, hummus, ketchup, mayonnaise/aïoli, mustard, nut butter, pesto, pickle relish, salsa, tahini, tapenade, Thai peanut sauce, vinaigrette or other salad dressing, yogurt or any dip or spread.
  • Spices: You can sprinkle the fillings with any spice, from curry to sesame seed.
  • Herbs: You can add dry or fresh herbs (we like fresh basil, chives, cilantro, dill, ginger, horseradish, mint and parsley).
  • Fruit: You can add sweet notes with fresh or dried fruit.
  • Heat: If you prefer heat to sweet, add red chili flakes, diced jalapeño and/or a splash of hot sauce.
  • Zest: If you have fresh lemons and limes, grate in some zest.
  •  
    While they don’t get as much press as collard wraps, Swiss chard and Savoy cabbage make equally good wraps.

     
    RECIPE: REUBEN COLLARD WRAP

    We adapted this wrap idea from Spring Vegan, which made it as a vegan wrap. We used actual corned beef and Swiss cheese, the fundamentals of a Reuben Sandwich.

    Ingredients

  • Collard leaves
  • Corned beef or vegan substitute
  • Swiss cheese or Swiss-style soy cheese
  • Russian dressing
  • Optional: Sliced tomato
  •  
    Preparation

    1. REMOVE the stems from the collards, blanch them, let them cool.

    2. ADD the ingredients to the collard leaf and roll up as you would would a burrito.

     

    RECIPE: RAW COLLARD WRAP

    This recipe, for a classic raw vegetable wrap, is from Urban Remedy. However, we do prefer our sesame seeds toasted (how to toast seeds).

    Ingredients Per Sandwich

  • 1 collard leaf, stem and rib removed
  • 1 sheet of raw nori (toasted seaweed sheets)
  • ¼ cucumber, julienned
  • 1 carrot, julienned, grated or shredded
  • ¼ avocado, cut in long strips
  • Optional vegetables: green onions, red bell pepper, sprouts
  • ¼ cup raw sesame seeds
  • Optional: 2 tablespoons hummus
  • ¼ teaspoon sea salt or seasoned salt
  • Optional: Asian chili sauce, peanut sauce, ponzu or soy sauce for dipping
  •  
    Preparation

    1. PLACE the nori sheet on a dry cutting board. Pat the collard leaf as dry as possible, and lay it atop the nori.

    2. PLACE the carrots, cucumber, avocado and sesame seeds on one end of the collard leaf. If using hummus, spread it on the leaf before adding the vegetables. Sprinkle the vegetables with salt.

    3. ROLL the leaf tightly, starting at the end with the vegetables. Eat it like a Japanese hand roll. If you haven’t used hummus, you can dip the roll in chili sauce, peanut sauce or soy sauce for moisture and flavor.

      Egg Wrap With Collard

    Purple Collard Greens
    Top: Make an egg wrap with fried, hard-boiled or scrambled eggs. Photo courtesy Pancake Warriors. Bottom: purple collard greens (the stems are purplish) from Good Eggs.

     

      

    Comments off

    TIP OF THE DAY: Eat More Legumes

    Spring Chopped Salad

    Prosciutto Salad
    Top: A chopped salad with spring peas. You
    can substitute sugar snap peas, or any other
    legume. Photo courtesy The Foster’s Market Cookbook. Bottom: This creative salad wraps
    leafy greens in prosciutto, with a side of
    cannellini beans in vinaigrette.

     

    Nutritionist advise that we eat more legumes. But most people don’t know what a legume is, so here’s an overview:

    WHAT ARE LEGUMES?

    First, some food trivia: Peas are not green vegetables, but legumes, a botanical category that includes beans, peas and lentils.

    They are ancient foods that have been eaten for more than 8,000 years. Man the hunter-gatherer began eating legumes as soon as he created vessels to cook them in.

    Back then, in the Neolithic Era, agriculture and permanent settlements evolved as nomadic hunter-gatherers realized the benefits of stable communities. As they tilled the earth, legumes were among the first cultivated crops.*

    Legumes used to be called “wonder foods,” now they’re “superfoods.” Versatile, they are used in soups, stews, salads, side dishes, dips/spreads and more (bean burgers and lentil cakes are yummy!).

    They’re also a good source of protein and fiber, low on the glycemic index, and can be a fat- and cholesterol-free substitute for meat.

    EATING MORE LEGUMES

    Nutritionists recommend that we consume up to three cups of legumes a week. They are one of the healthiest foods you can eat, and are inexpensive, too.
     
    Eliminating The Gas

    Some people shy away from beans because they are gassy. But there’s a solution for that: Just soak the beans for several hours or overnight in cold water and change the water several times, including right before you cook them. This helps to rinse away the indigestible complex sugars that create intestinal gas.

    Even with beans cooked elsewhere, or those from a can: The more often you eat beans, the more your system accommodates them without digestive incident. You can get there in just three weeks of eating beans. [Source]
    ____________________
    *The first cultivated crop is believed to be figs, followed by wheat and barley, grapes, olives, sugar, tea, rice and sesame.

     
    Where To Start

    There are more than 4,000 cultivars of beans in the U.S. (and many more worldwide). See our Bean Glossary to discover some of them.

    Beyond supermarket beans, take a look at heirloom beans. These are varieties grown from old strains, and have more flavor, better texture and a beautiful appearance. Due to lower yield, more demanding growing requirements or other factors, these strains have been passed by by large-scale commercial growers.

    Many heirloom varieties have been rescued from extinction by dedicated specialty growers. For a beautiful bean selection, check out:

  • Rancho Gordo of Napa Valley (our review).
  • Zursun Beans of Twin Falls, Idaho.
     
    Their heirloom beans are sold in specialty food stores and online. They’re one of our favorite gifts for cooks.
     
    Finally, here’s a tip to help you eat more legumes in general:
  • Create a meal-planning calendar with your online calendar system (Google Calendar is free).
  • Map out the weekly food categories you want to include, from Meatless Monday to baking and weekend cooking projects. Add the word “legumes” every Monday, Wednesday and Friday, for example. The calendar software can block out the whole year for you. Then, as you come across interesting recipes, fill them in on particular dates, along with the URLs or other sources of recipes.
  • Incorporate all forms of legume recipes. For example, instead of hummus make white bean purée, which is also delicious as an appetizer on crostini.
  • And of course, use the calendar planner for all other foods as well.
  •  

    RECIPE: LENTIL, OLIVE & ARUGULA SALAD

    This is one of the many ways in which legumes can be combined with other ingredients for fresh, tasty results. This filling salad is both hearty and flavorful. The lentils give it a nice heartiness, and two different types of olives give it a briny punch.

    If you don’t like olives, substitute something you do like: cherry tomatoes, pimento, sliced gherkins, whatever. Prep time is 10 minutes, total time is 30 minutes.

    Ingredients For 2 Servings

  • 1 bunch arugula
  • 1 cup of beluga or green lentils
  • 3 carrots, peeled and diced
  • ½ red onion, diced
  • 1 lemon
  • ½ cup castelvetrano olives, roughly chopped
  • ½ cup kalamata olives, roughly chopped
  •  
    Preparation

    1. RINSE the lentils in a sieve, then add to a pot with 2 cups of water, a few pinches of salt and a bay leaf. Bring the lentils to a simmer over medium heat and cook until tender, about 25 minutes. If all of the water is absorbed before the lentils are fully cooked, add a bit more along the way. When the lentils are done, set them aside in a mixing bowl. While the lentils cook…

    2. HEAT a few tablespoons of olive oil in a pan until hot; then and add the red onions. Cook the onions for 5-7 minutes, until they’re translucent and starting to brown. At this point, add the carrots and turn the heat down to medium.

    3. COOL the carrots and the onions together for 5 minutes, until they’re tender but still a bit crunchy in the center (overcooking is worse than undercooking, so take them off the heat sooner rather than later). When the carrots and onions are done, add them to the bowl with the lentils. Add the olives, squeeze in the juice of half a lemon, add a few pinches of salt and stir gently.

    4. COOL the lentil mixture. When it has cooled completely, gently combine with the arugula. Add more lemon if you like, plus salt and pepper to taste.

     

    Lentil Arugula Salad

    Salmon With Beluga Lentils

    Calamari & Beans
    Top: Lentil and arugula salad from Good Eggs | San Francisco. Center: Salmon with beluga lentils from Gourmet Attitude. Bottom: Grilled calamari atop heirloom beans and avocado cream (think puréed guacamole lightened with cream or yogurt), with dressed vegetables, from Bestia | LA.

     
      

    Comments off

    TIP OF THE DAY: Diet Baked Apples

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/baked apple c ost jvolodina 230
    Diet baked apples: Make them in the oven or
    microwave, eat them warm or chilled. Photo
    © J. Volodina | IST.

      When you’re trying to cut back, dessert is the trickiest course to navigate.

    Personally, we avoid all “reduced calorie” versions of fattening desserts. It’s better to have a small piece of the good stuff less often, then it is to have “light” versions of brownies,, cheesecake, etc.

    One of our go-to healthy desserts is a baked apple, made with non-caloric sweetener or low-glycemic agave syrup.

    It couldn’t be easier. Use the apples you prefer for apple pie—varieties that hold their shape when cooked. Some examples include the Baldwin, Crispin/Mutsu, Granny Smith, Honeycrisp and Pink Lady.

    You can bake them or microwave them. Microwaving is faster, and is the ideal way to cook a single serving. But if you become a fan of these baked apples, try baking them to see if you prefer the consistency.

  • Eat them warm or chilled.
  • In addition to dessert, we like them for breakfast.
  •  
    RECIPE: DIET BAKED APPLES

    Ingredients

  • Baking apples
  • Splenda, agave or other low-caloric or non-caloric sweeter
  • Cinnamon
  • Optional spices: allspice, ginger, nutmeg
  • Optional toppings: berries, diced raw fruit (apples, pears), pomegranate arils, whole grain cereal
    (e.g. Cheerios or raw oats), yogurt
  •  
    Preparation

    1. CORE the apples and place them in a microwave-safe dish in a half inch of water.

    2. SPRINKLE the cored inside liberally with Splenda, cinnamon and nutmeg. Be sure the apple skin and the water are also sprinkled. The water will turn into a sort of syrup.

    3. MICROWAVE for 3-1/2 to 4 minutes or until tender. Microwave ovens vary, so test until you find the right texture. Sometimes we want an al dente baked apple; other times we cook it longer to achieve the consistency of hot applesauce.

    4. OPTIONAL: Reduce the cooking water to be more syrup-like. If you’re using agave, you can flavor the syrup with cinnamon and other spices. When ready to eat…

    5. GARNISH as desired and serve.
     
    Oven Baking Variation

    PREHEAT the oven to 375°F. Bake the apples, basting with the pan liquid every 5 to 7 minutes, until tender (45 minutes to an hour).
     

     

    THE HISTORY OF APPLES

    Apples seem like the quintessential European fruit. But they first grew wild in the Tien Shan mountains of Kazakhstan, in Central Asia, millions of years ago.

    Those early apples were likely smaller and more sour than modern apples—more like crabapples.

    By about 6500 B.C.E., travelers were carrying cultivated apple seeds west, to West Asia, and east to China. Charred remains of apples have been found at a Stone Age village in Switzerland. (The Stone Aged spanned 6000 B.C.E to 2000 B.C.E.) [Source]

    By the third century B.C.E., the Greeks were growing several varieties of apples; the ancient Romans also grew and loved the fruit.

    Around 100 C.E., the Roman Legions brought apples along as they advanced north through Europe. Gaul (ancient France) became a fertile region for apple cultivation. The Romans also planted apples in Brittania (England). Centuries later, following the Norman conquest in 1066, new varieties of apple from France were introduced to England.

     

    Baked Apples
    Garnish your apple with low-caloric toppings, like pomegranate arils. Photo © C. Letty | IST.

     

    Apples were a boon to Europeans. They ripened just as it was getting cold and they could keep all winter, a valuable food source when nothing else was growing. Apples were also sliced, dried and stored. And bitter varieties were pressed to make cider.

    The word “apple” comes from the Old English word, “aeppel.” Cognates appear in Dutch, Old Frisian, Old High German and Old Saxon. According to What’s Cooking America, there are approximately 10,000 different kinds of varieties of apples grown around the world with more than 7,000 of these varieties grown in the U.S. (only a fraction are grown commercially).

    Apples arrived in the New World in 1607, with the Jamestown settlers. The seeds and cuttings they brought from Europe were not all suited for cultivation in Virginia, but they began to mutate to new varieties of American apples.

    Many of these apples were fairly bitter—not hand fruit, but important for making cider, which was more valuable than hand fruit or cooking fruit.

    Most early colonists grew their own apples. Due to unhealthy water sources, most people, including children, drank beer or hard cider instead of water (the same was true in Europe).

    Apples were being grown in Massachusetts as early as 1630. Mutation was continually creating new breeds. The McIntosh mutation was discovered in 1796, by a farmer named John McIntosh.

    Sweet apples for eating were grown as well, and today they’re grown in every state. Thomas Jefferson had a part in the development of the Fuji apple.

    As the story goes, the French minister to the United States gave Jefferson a gift of apple cuttings; Jefferson donated them to a Virginia nursery which cultivated them as the “Ralls Genet.” In 1939, Japanese apple breeders crossed the genes from the Red Delicious apple with the Ralls Genet, resulting in the now-ubiquitous Fuji apple. [Source]
      

    Comments off

    TIP OF THE DAY: [Almost] Ready To Eat, Good For You Foods

    Purdue Short Cuts

    Rebel Fish Cajun Blackened Salmon

    Swanson Mexican Tortilla Broth
    Top: Purdue Short Cuts, ready to heat and
    eat. Center: Rebel Fish salmon fillets
    microwave in 90 seconds. Bottom:
    Swanson Flavor Infused Broth, flavorful by
    themselves or with added veggies and/or
    protein.

      Forty-five percent of Americans usually make New Year’s resolutions. The Top 5 New Year’s Resolutions include weight loss (#1) and healthier eating (#5). [Source]

    Now for the bad news:

  • Just 10% of people who fully commit to making resolutions are successful at keeping them.
  • 1 in 3 people ditch their vows by the end of January.
  • 66% set fitness goals as part of their resolutions, but 73% of them give up before meeting their goal.
  •  
    Many of us sabotage a good eating plan because it’s usually easier to make bad choices than good ones. But it’s really easy to make small fixes. Just pick three better-for-you foods to incorporate into your diet, using the new USDA Nutrition Guidelines.

    Here are some of the foods we rely on: tasty and good for you, and either ready to eat or ready to heat and eat. We promise: You won’t be disappointed.
     
    9 OPTIONS THAT ARE READY TO EAT OR READY-TO-HEAT & EAT

    When you’re tired and/or pressed for time, it’s easy to microwave something. Stock up on good-for-you products to microwave:

  • Cooked Chicken Breasts. We buy grilled, boneless, skinless, individually wrapped chicken breasts at Trader Joe’s. A package of five is under $7, and they’re shrink-wrapped for a four-week shelf life. You can find roasted cooked chicken and turkey from regional brands as well as Perdue and Tyson. Add a healthy sauce—dill-yogurt or mustard-yogurt, marinara, pesto, vinaigrette or anything with no added sugar—and microwave. Or, stop a bed of whole grain or a salad.
  • Pre-Cooked Or Frozen Fish Fillets. Rebel Fish Salmon goes from package to plate in 90 seconds. It can be cooked in all of the traditional ways (baked, broiled or pan fried), but it’s specifically designed to be microwaved. There are six flavorful rubs: Cilantro Lime, Lemon Pepper Herb, Barbeque, Maple Mesquite Smoked Sea Salt, Cajun Blackened and Thai Chili, so it doesn’t gets boring. Serve it with grain, mixed vegetables, on a Caesar salad, in a salmon taco or other good-for-you preparation.
  •  

  • Flavored Tuna, Tilpia & Salmon Pouches. Chicken Of The Sea and StarKist have 90-calorie pouches of already-seasoned fish that turn a bag of washed salad into lunch; or be used as a topper for grains or pasta. Chicken Of The Sea has the best flavored salmon options—Barbecue, Lemon Pepper, Sweet & Spicy and Sriracha—as well as flavored tuna pouches and flavored tilapia in Marinara, Santa Fe, Teriyaki and Yellow Curry. StarKist has flavored tuna Hot Buffalo, Lemon Dill and Thai flavors.
  •  

  • Whole Grains. There’s a proliferation of heat and eat grains: 90 seconds in the microwave. We like the Lundberg Heat and Eat Bowl of long grain brown rice, and the Village Harvest whole grains (freekah and three whole grain blends) that are ready in five minutes.
  • Swanson Flavor Infused Broth. This is not your mother’s diet broth, but nicely-seasoned alternatives that can be drunk straight or loaded with chopped vegetables, cooked proteins, etc. Mexican Tortilla Flavor Infused Broth, Thai Ginger Flavor Infused Broth and Tuscan Chicken Flavor Infused Broth have just 25 to 30 calories a cup, plus whatever you choose to add. We keep a container in the fridge at work for a protein-filled “coffee break.” At home, we add diced chopped vegetables (you can buy them prepared), enoki mushrooms or leftover cooked grains. And of course, these broths can be used in recipes, of which there are many on the Swanson website.
  • Low Sodium Canned Beans. Prepare them as a side, plop them into infused broth, add them to green salads. We also mix them with scrambled eggs and use them as omelet fillings.
  • Hummus. A nutritionist’s delight, America has gone hummus- happy and flavors proliferate. Even people who aren’t big hummus fans can enjoy flavors like Boar’s Head Fiery Chipotle Hummus or Tribe Everything Hummus, which has all the toppings of an “everything” bagel. Get a bag of baby carrots and you’re set for snacking.
  • Oatmeal Cups. Last year we switched to Modern Oats Oatmeal Cups as a quick microwaved breakfast. Whole grain, fast cooking and easy to eat on the go (BYO spoon), the only question is the 17 grams of sugar. But compared to the bagels, toast, breakfast pastry we used to eat, it’s a way better choice. Pick Nuts & Seeds over the fruit flavors for 14 grams of sugar, plus added nutrition from the nuts and seeds.
  • Fruit Desserts & Snacks. Fresh berries, frozen banana slices and baked apples are some of our go-tos. But at 90 calories per serving, Bare Apple Chips are like candy to us, even though there’s no sugar added. This is a brilliant product from BareSnacks; Try it and you’ll be hooked. You can also make a low-calorie dip by adding noncaloric sweetener and cinnamon to plain fat-free yogurt, but really, the chips alone are just heavenly.
  •  
    What are your go-to, good-for-you foods? Let us know!

      Flavored Tuna Pouches

    Low Sodium Canned Beans

    Oatmeal Cups

    Bare Fruit Apple Chips
    Top photo: Flavored tuna pouches are really yummy. Second photo: Low-sodium canned beans can be served at breakfast, lunch or dinner. Third photo: Oatmeal cups are convenient and so much better than bagels and doughnuts. Bottom photo: The best sweet snack with no added sugar.

     
      

    Comments off

    NEWS: New USDA Nutrition Guidelines

    Kale Chips

    Thai Collard Wrap
    Kale is the current nutrient-dense darling, but collard greens, mustard greens, turnip greens, Swiss chard and watercress have the same top score on the Aggregate Nutrient Density Index (ANDI). Top: kale chips (here’s the recipe). Bottom: Use collard greens instead of other sandwich wraps. Here’s how. Photo courtesy Good Eggs | San Francisco.

      Every five years the USDA reviews and releases its recommended nutrition guidelines, which change over time as science generates more information. Here is the full report.

    None of it will be news to anyone. Here’s what you should eat:

    More fruits and vegetables; grains, especially whole grains; low-fat or fat-free dairy products; seafood, lean poultry and meats; beans, eggs, and unsalted nuts. Limit solid fats, cholesterol and trans fats; consume less than 10% of calories from saturated fats. Limit salt (sodium) and added sugars. And exercise regularly.

    Here’s the summary of the guidelines:

    THE GUIDELINES

    1. Follow a healthy eating pattern across your lifespan. All food and beverage choices matter. Choose a healthy eating pattern at an appropriate calorie level to help achieve and maintain a healthy body weight, support nutrient adequacy, and reduce the risk of chronic disease. (Editor’s Note: It’s never too late to start.)

    2. Focus on variety, nutrient density, and amount. To meet nutrient needs within calorie limits, choose a variety of nutrient-dense foods across and within all food groups in recommended amounts. (Editor’s Note: Nutrient dense foods are those that provide the most nutrients for the fewest calories. Here’s a guide to the most nutrient-dense foods in every category.)

    3. Limit calories from added sugars and saturated fats, and reduce sodium intake. Consume an eating pattern low in added sugars, saturated fats and sodium (salt). Cut back on foods and beverages higher in these components to amounts that fit within healthy eating patterns.

    4. Shift to healthier food and beverage choices. Choose nutrient-dense foods and beverages across and within all food groups in place of less healthy choices. Consider cultural and personal preferences to make these shifts easier to accomplish and maintain.

     
    5. Support healthy eating patterns for all. Everyone has a role in helping to create and support healthy eating patterns in multiple settings nationwide, from home to school to work to communities.

     

    KEY RECOMMENDATIONS

    The Dietary Guidelines’ Key Recommendations for healthy eating patterns should be applied in their entirety, given the interconnected relationship that each dietary component can have with others.

    1. Consume a healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level.

    A healthy eating pattern includes:

  • A variety of vegetables from all of the subgroups—dark green, red and orange, legumes (beans and peas), starches.
  • Fruits, especially whole fruits.
  • Grains, at least half of which are whole grains.
  • Fat-free or low-fat dairy, including milk, yogurt, cheese, and/or fortified soy beverages.
  • A variety of protein foods, including seafood, lean meats and poultry, eggs, legumes (beans, peas, lentils), nuts, seeds, and soy products.
  • Oils.
  •  

    Baked Salmon With Quinoa
    Fish is the most nutrient-dense protein, with wild salmon at the top of the list. Second- best is chicken breast. Shown here is baked salmon atop a bed of quinoa; photo courtesy Nestlé.

     
    2. A healthy eating pattern limits saturated fats and trans fats, added sugars, and sodium. The following components are of particular public health concern in the United States, and the specified limits can help individuals achieve healthy eating patterns within calorie limits.

  • Consume less than 10% of calories per day from added sugars.
  • Consume less than 10% of calories per day from saturated fats.
  • Consume less than 2,300 milligrams (mg) per day of sodium.
  • If alcohol is consumed, it should be consumed in moderation—up to one drink per day for women and up to two drinks per day for men—and only by adults of legal drinking age.
  •  
    PHYSICAL ACTIVITY

    In tandem with the recommendations above, to help promote health and reduce the risk of chronic disease, Americans of all ages—children, adolescents, adults, and older adults—should meet the Physical Activity Guidelines for Americans, issued by the U.S. Department of Health and Human Services.

    Americans should aim to achieve and maintain a healthy body weight. The relationship between diet and physical activity contributes to calorie balance and managing body weight.

    Editor’s Note: You knew all of this; now you just have to make small adjustments to get closer to the ideal. Good luck to us all.

      

    Comments off

    The Nibble Webzine Of Food Adventures
    RSS
    Follow by Email


    © Copyright 2005-2024 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.