Wednesday, February 14, 2007

Happy Valentine's Day

There's a lot going on in the nutrition world today.

First of all, Luna bars are coming out with a nutrition bar that will include tea and be geared towards a specific area of health -- skin care, longevity, etc. They're called Luna Tea Cakes. I kind of like the idea, not only because I'm a skin care fiend, but also because if you follow advice and drink 8 glasses of water a day, then try to fit in a cup or two of tea, you'll float away. I also have found the Luna bars to taste good, be filling and contain at least a serving of calcium for about 180 calories. If you're interested in reading more you can check out the press release.

The Dallas Morning News has also published an article that recommends using brown rice to get more fiber and whole grains into your diet. That's not new -- doctors and nutritionists have recommended it for quite a while -- but the article offers up a Mediterranean-style rice pilaf that works well as a side dish. And any way you can get fiber in your diet is good. It may make your dinner more filling, prompting you to eat less.

Also, take note of Boston University's student newspaper The Daily Free Press. There's an article on the Sargent Choice food line -- a line of healthy foods available to BU students. While the foods may not be lower in calories, they focus on replacing ingredients in recipes with healthier alternatives. For example, a Sargent Choice chocolate chip cookie is made with whole wheat flour. A Sargent Choice muffin offers a smaller -- read more reasonable -- portion and includes healthier ingredients. I think it's a great way to get students thinking about their health.

And last but not least, if you're planning on staying in on Valentine's Day, as most of us in the Northeast are after getting clobbered by snow, has some low-fat options for a special dinner with your honey. The recipes include salmon and asparagus, shrimp and tomato spaghetti and -- bless them! -- chocolate dipped strawberries. Even if you're not cooking tonight, it's worth a look.

1 comment:

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