Eggs, in particularly egg yolks, have been long-disparaged for their rich cholesterol content that was assumed to contribute to heart disease. Yet as nutrition research has evolved, scientists have proven that dietary cholesterol does not equate to blood cholesterol circulating throughout the body. In fact, the relationship between eggs and heart disease is weak at best. The main influence on blood cholesterol is not the amount of cholesterol in the food we eat, but from the mix of fats and carbohydrates in our diet.
“For those who are generally healthy, low to moderate intake of eggs can be included as part of a healthy eating pattern.” —Dr. Frank Hu, Chair of the Department of Nutrition at the Harvard School of Public Health.

This is not your average chicken soup, rather it’s a super hearty one dish meal, both delicious and nutritious. I’m passing this recipe along from The New York Times Cooking by Colu Henry, described as a comforting dish that starts with chicken stock seasoned with leeks, carrots and celery. Garlic and fennel seeds are toasted along with the farro to add another layer of flavor. Perfect for a winter’s night and again leftover for lunches.

This New York Times Cooking recipe from Ali Slagle makes the most out of just a handful of pantry ingredients like canned white beans, a can of tomatoes, and lots of garlic. But don’t be intimidated by the garlic, as the tomato flavor dominates and raises this soup to a classic. I’m passing this recipe along as it fits my requirement for being BOTH nutritious AND delicious. Serve with grilled cheese and spinach, arugula, or kale on whole grain bread.

Are you among the 75% of Americans who consume significantly less fruits and vegetables compared to nutrition and health recommendations? This recipe is an easy and delicious way to add more fruit to your day. You’ll use just one bowl, and it can be prepared in advance to bake in the morning, or while eating dinner—ready, fragrant and warm to enjoy for dessert. Nutritional benefits include heart healthy soluble fiber and omega-3 fats, along with phytochemical having both antioxidant and anti-inflammatory properties.

Simple Apple Crisp: Easy + delicious + good for you = no brainer!

Americans eat an average of 54 pounds of beef annually, about the equivalent of a quarter pound hamburger every other day. And as a celebrated American food icon, burgers are the most common form of red meat consumed. Most people are familiar with health recommendations to limit red meat for both human health and for the health of the planet. Have you tried plant protein or lab grown alternative meat burgers? Here’s my list of the pros and cons of fake meat compared to whole animal foods.

Whenever baking or cooking, my mantra is to improvise with ingredients on hand, and to suit taste and nutrition. Boost the nutrition of a pan of brownies, without sacrificing satisfyingly-moist texture and chocolaty-sweet richness. Makeover this Fudge Brownie recipe from a well-known baking company that I used as the basis for my Cocoa Chocolate Chip Brownies.