You’re never too old to play with your food! This winter, while the kids are home from school and family and friends gather together, you can experiment with ways to make healthy foods festive and fun. This blog shows how we created a snowy scene using foods from all five of the MyPlate food groups.
We will continue to share ideas throughout the season on the MyPlate Facebook page, @MyPlate Twitter, and ChooseMyPlate.gov, and we want you to join in the fun. Get creative in the kitchen and find ways to make healthy foods the main attraction at your winter celebrations! Read more »
S’mores, a treat whose recipe first appeared in the 1927 Girl Scouts Handbook, is a staple of National Roasted Marshmallow Day (Aug. 30). (Think Stock/Getty Images)
Some wonderful memories are born around a fire ring. But whether you are camping, “glamping” or sitting with friends and family in your backyard, waning evenings typically include one campfire staple: marshmallows.
So, on the eve of National Roasted Marshmallow Day (Aug. 30), we pay tribute to the sweet ingredient that makes any form of outdoor gathering, well, sweeter.
For some, the best use of marshmallows is as the gooey main ingredient of s’mores. Take a graham cracker, place a section of chocolate on it, and then carefully place a freshly roasted marshmallow on top of the candy bar. Top the marshmallow off with another graham cracker, carefully squeezing the campfire dessert sandwich together as the hot marshmallow melts the chocolate. Read more »
Everyone wants to save money at the grocery store, especially those on a tight budget. The new Healthy Eating on a Budget section of ChooseMyPlate.gov empowers cost-conscious consumers to make healthy choices with insightful information about meal planning, smart shopping ideas, and creating healthy meals with simple ingredients. Web-based trends indicate that consumers continue to look for information about how to make better eating decisions with limited resources. Healthy Eating on a Budget offers a step-by-step game plan to help families save money and make nutritious meals at home.
Recent scores from the USDA Healthy Eating Index indicate that Americans can struggle to meet recommendations from the Dietary Guidelines for Americans. Most of us need to increase our intake of whole fruit, dark-green and orange vegetables, whole grains, and fat-free or low-fat dairy. Cost is often considered a barrier to eating healthier and the new resource will help consumers overcome this perception. Read more »
Dave’s Herb-Stuﬀed Mushrooms
The MyPlate Team offers the final “Makeover Monday” recipe this week on the USDA blog and the MyPlate Facebook page.
I love mushrooms and could probably eat them every day. They come in a variety of sizes, shapes, colors, textures, and flavors and can be worked into every meal. On their own, mushrooms are pretty healthful – very low in calories, free of cholesterol and (almost) free of fat. They are also naturally low in sodium, high in potassium, and are generally high in vitamins and minerals.
Stuffing mushrooms just makes something wonderful ever 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 in the New Year, consider various herbs and spices! Read more »
Liz’s Sparkling New Year’s Cider
With two little ones in the house, I’m always looking for ways that I can introduce them to new flavors and textures of foods and beverages. This Sparkling New Year’s Cider recipe does just that! The 100 % apple juice is familiar and adds a touch of sweetness, while the cloves, nutmeg, and cinnamon introduce them to new spices. The bubbles from the sparkling water also provide a fun new feeling for their mouths. Of course, adults can enjoy this beverage too!
My recipe includes spices to add a special holiday flavor. If you aren’t familiar with star anise or cloves, you can often find them in the baking or spice section of your local grocery store. Some stores sell them individually in the bulk shopping aisle, so you only have to pay for what you need. You might also be able to find these ingredients at a discount store or specialty market. Read more »
Jean’s Banana Pudding Parfait
The MyPlate Team continues to share “Makeover Monday” recipes each week on the USDA blog and the MyPlate Facebook page through January 6th.
I was first introduced to banana pudding, a traditional southern dessert, during the holidays when I moved to Virginia from North Dakota. It tasted great, but I remember leaving the dinner table with an uncomfortable, heavy feeling in my stomach. I decided to try and make the pudding lighter so that I could still enjoy it, but without the overstuffed feeling.
I must admit, I was skeptical about swapping all of the full fat ingredients for either reduced or nonfat versions. I was afraid that the taste would suffer and not resemble my favorite banana pudding recipe. Boy, was I wrong! I was surprised how good the “makeover” pudding tasted. Read more »