Month: July 2017

Soccer, Wrestling Tied to Risk of Knee Arthritis

Participation in some sports, including soccer, wrestling and elite-level long-distance running, may increase your risk of getting arthritis of the knees, researchers say.

“While the typical athlete is not at a greater risk of knee osteoarthritis, it was interesting to see…

Skinny Broccoli Salad

Skinny Broccoli Salad packed with fresh broccoli, grapes, sunflower, and dried cranberries makes a crunchy, delicious, and healthy side dish.

Don’t you hate it when something that should be healthy, like a broccoli salad, gets weighed down with the addition of heavy dressing or fatty meats? I know I do. In fact, so many broccoli salads include those ingredients that, for a long time, I didn’t even think I liked broccoli salads.

This Skinny Broccoli Salad recipe completely changed my mind. The inspiration for this salad came from a recipe I saw on Cooking Light’s website. I reduced the sugar by swapping a half cup of craisins in for the full cup of raisins originally called for, and cut the amount of sugar in the dressing too.

The grapes, celery, and sunflower seeds compliment the broccoli and salty sweet dressing so perfectly. This is quickly becoming one of my favorite salads, and it goes really well served alongside any meat or fish entree. What’s more, this incredible healthy salad will be a favorite at summer potlucks and parties.

The salad is great as-is, but feel free to make it your own by adding some lightly toasted slivered almonds or a sprinkling of bacon. You’re going to love it!

Calories 129, Total Fat 6g, Total Carbohydrate 19g, Protein 3g, Serving Size 1 cup

Beat the heat with these 3 no-cook bean salads

Looking for more simple, delicious dishes? Check outFrom the Heart, Nutrition Action‘s newest cookbook by Kate Sherwood, The Healthy Cook.The recipes in this post were developed by Kate.

From the Heart cover photo

Chop, whisk, toss-it’s as easy as that. You can have any of these amazing bean dishes on the table in 10 minutes flat. And you never have to turn on the burner.

Tropical Black Beans

Don’t have a palm tree to sit under and savor the breeze? Try this refreshing dish. For the best-tasting bite every time, chop the mango and avocado so they match the size of the beans.

Time:10 minutes

Serves 4

Ingredients:

2 Tbs. fresh lime juice

1 Tbs. extra-virgin olive oil

tsp. kosher salt

1 cup chopped mango or pineapple

1 small avocado, chopped

1 15 oz. can no-salt-added black beans, drained and rinsed

1 jalapeo pepper, seeded and minced (optional)

cup cilantro, chopped (optional)

Directions:

1. In a large bowl, whisk together the lime juice, oil, and salt.

2. Toss with the mango, avocado, beans, jalapeo, and cilantro.

Nutrition Information:

Per serving (3/4 cup):

  • Calories: 190
  • Total Fat: 8 g
  • Sat Fat: 1 g
  • Carbs: 24 g
  • Fiber: 7 g
  • Protein: 7 g
  • Sodium: 135 mg

Asian Edamame Salad

It doesn’t get any easier to make a delightfully crunchy salad. The edamame (immature soybeans) isn’t optional, but if you’re not a fan of cucumber, celery hearts, or radish, try carrots, bell peppers, and broccoli.

Time:10 minutes

Serves 4

Ingredients:

2 tsp. balsamic vinegar

2 tsp. reduced-sodium soy sauce

1 tsp. toasted sesame oil

1 cups shelled edamame, thawed from frozen

cup chopped cucumber

cup chopped celery hearts

cup chopped radish

2 scallions, thinly sliced

1. In a large bowl, whisk together the vinegar, soy sauce, and oil.

2. Toss with the edamame, cucumber, celery, radish, and scallions.

Nutrition Information:

Per serving (3/4 cup):

  • Calories: 80
  • Total Fat: 4 g
  • Sat Fat: 0.5 g
  • Carbs: 7 g
  • Fiber: 4 g
  • Protein: 7 g
  • Sodium: 115 mg

Mediterranean White Beans

This dish can also be served hot. Simply saut the garlic and tomatoes in the olive oil, then toss in the beans, basil, salt, pepper, and vinegar.

Time:10 minutes

Serves 4

Ingredients:

2 Tbs. extra-virgin olive oil

1 Tbs. red wine vinegar

1 small clove garlic, finely minced

tsp. kosher salt

Freshly ground black pepper

1 pint cherry tomatoes, chopped

cup loosely packed basil leaves, chopped

1 15 oz. can no-salt-added cannellini, navy, or other white beans, drained and rinsed

Directions:

1. In a large bowl, whisk together the oil, vinegar, garlic, salt, and pepper.

2. Toss with the tomatoes, basil, and beans.

Nutrition Information:

Per serving (3/4 cup):

  • Calories: 160
  • Total Fat: 17 g
  • Sat Fat: 1 g
  • Carbs: 17 g
  • Fiber: 5 g
  • Protein: 6 g
  • Sodium: 135 mg

Enjoy this recipe? From the Heart-the latest cookbook from Nutrition Action’s Healthy Cook, Kate Sherwood-helps you follow the top-rated DASH diet. Get healthy while enjoying Spicy BBQ Tofu & Black Bean Salad, Mediterranean Fish Stew, Turkish-Spiced Chicken, Quinoa & Winter Fruit Salad, and dozens of other scrumptious dishes.

The post Beat the heat with these 3 no-cook bean salads appeared first on Nutrition Action.