One serving of coleslaw from a fast food restaurant can contain as much as 11 grams of fat. Here is a lower-fat version that only has 3 grams of fat per serving and makes a great side dish with a sandwich. You can also use it to top a BBQ pork sandwich or a reduced-fat hot dog.
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Nothing could be more local –or make you more of a locavore – than eating locally grown produce that comes from your own garden plot. You may be thinking that you don’t have room for a garden, but I assure you that the vegetable garden has become “sweet ‘n’ neat” over the past few years for a couple of reasons.
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If you’re looking for a spirited outing with friends or family, give disc golf a try.
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Native to the Andes Mountains, quinoa is low in sodium, high in fiber, gluten-free and a complete protein, according to the UGA Extension publication “Mother Grain: Quinoa.” It was the food of the Incans and their descendants.
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Items touting chia seeds and flaxseeds are everywhere. What makes these little guys so special?
The seeds are both good sources of fiber, vitamins, minerals and heart-healthy polyunsaturated fat. Unlike flaxseeds, the body can absorb the nutrients from chia seeds whole. Flaxseed, however, cannot be fully digested whole. They must be ground so that the nutrients are available for your body to use.
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Located in southwest Georgia on the shores of Lake Walter F. George (also known as Lake Eufaula), this resort park features a 60-room lodge, conference center and cottages. You can water ski, canoe, boat or fish from the marina, or enjoy activities like tennis, hiking, bike riding, golf and volleyball.
Pick-your-own strawberry farms dapple the state and, after being planted in the fall, are ripe for the picking for about six to 10 weeks beginning as early as March. Fat-free, low in calories and a good source of folic acid, potassium and fiber, eight medium-sized strawberries yield 160 percent of the U.S. recommended daily amount of vitamin C.
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