Fermented foods are a health trend now, as they should be. There are many documented benefits to items such as yogurt and kimchi, but what about pickled foods? Let's examine what the culinary and nutritional differences are between fermented foods and pickled foods. Both fermenting and pickling are ways to preserve food. There can be confusion about how the two are different because some fermented foods are pickled and some pickled foods are fermented.
Arguably one of the most common summer grilling foods is burgers. A burger is not typically known to be nutritious, it's highly versatile, and there are many ways to make burgers more nutritious. Start with the most important part: the patty. I assume most people think of beef, but a burger can be made with any ground meat, or you can even go meatless. Meat is often where the majority of calories come from when assembling a burger, so take some time to weigh your options.
Many people do not want to heat up the house cooking on warm summer days. There are some strategies to make cool and quick meals during hot and busy summer days. Take advantage of days you have more time and where the weather is cooler. On these days, cook extra portions to be used during the week. My go-to summer meal is salad, but make sure to think beyond lettuce and dressing.
Multiple studies show that the more children are involved with their diet, the healthier they eat. The process of experiencing planting a seed, watching the plant grow, preparing the fruit and vegetables, and then eating them can be a lifelong learning experience that promotes healthy eating.
June is National Dairy Month, and according to the latest Dietary Guidelines for Americans, about 80 percent of Americans do not get enough dairy in their diets. Current recommendation is 3 servings per day of fat-free or low-fat dairy for teenagers and adults.