Healthy eating will not only decrease your risk of chronic diseases like heart disease, cancer and diabetes, but can also decrease your risk of food-borne illness. Keeping food safe is a “walk in the park” if you follow these four simple steps…
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The sweet potato was named one of the best vegetables by the Center for Science in the Public Interest.
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Stuffing mushrooms just makes something wonderful even better! But what you stuff in these tasty little vegetables can make or break the dish. Typically, mushrooms are stuffed with foods containing saturated fats and sodium. So, if you’re trying to watch one or both of these, consider various herbs and spices…
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Written by Hannah Wilson, BS, Graduate Student, Dietetic Intern, and Ali Berg, PhD, RDN, LD, Extension Nutrition and Health Specialist Turkey burgers, turkey meatballs, turkey tacos and other dishes made with ground turkey are popping up on restaurant menus, food blogs, and in cookbooks as seemingly healthy alternatives to their…
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Squash are classified into two groups—summer squash and winter squash. In Georgia, summer squash are harvested May through October, while winter squash are harvested August through December. Summer squash grows on non-vining bushes. Winter squash matures on the vine and its hard rind helps with winter storage. Both types are…
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Fruit-based desserts can contribute to making half your plate fruits and veggies. True to their name, Honeycrisp apples are sweet and crunchy, perfectly delicious raw, but also ideal in baking. And their sweetness lends potential to reducing added sugar, as we did with this apple crisp. Bring this to your…
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This stuffed squash recipe provides 40 percent of the recommended daily allowance for vitamin C and 15 percent of iron. What’s more, each serving is perfectly portioned inside half the acorn squash so you won’t be tempted to overeat the delicious filling. Serves: 12 Prep time: 20 minutes Cook time:…
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