Making Sure 'Healthy' Means What It Says on Food Packages

With final rules on the Nutrition Facts label published, consumers soon will see an updated label on food packages that makes the calories and serving sizes of products easier to see and that gives them additional nutrition information, such as added sugars, vitamin D, and potassium.

The marketplace is teeming with rows and rows of foods – some new and some not; some healthier than others. Even for the well informed, choosing what to buy is challenging, especially if you want to choose a healthy diet for you and your families.


We know that many consumers use the Nutrition Facts label, especially when they are buying a food for the first time. Often, there are also a lot of other terms on food packages such as "healthy," "low in fat,"or "good source." We also know that many just don't have the time to consider the details of nutrition information on every package they purchase. In fact, most purchase decisions are made quickly, within three to five seconds.

That's why we're looking at how we define the claim "healthy." Companies can use this and other claims on the front of packages of foods that meet certain criteria to help consumers quickly identify nutritious choices.

As our understanding about nutrition has evolved, we need to make sure the definition for the "healthy" labeling claim stays up to date. For instance, the most recent public health recommendations now focus on type of fat, rather than amount of fat. They focus on added sugars, which consumers will see on the new Nutrition Facts label. And they focus on nutrients that consumers aren't getting enough of, like vitamin D and potassium. By updating the definition, we hope more companies will use the "healthy" claim as the basis for new product innovation and reformulation, providing consumers with a greater variety of "healthy" choices in the marketplace.

We have started to consider the criteria or terms for an updated definition of "healthy" but don't have all the answers. As a first step, we are asking for public input on a range of questions about what "healthy" should mean from a nutrition perspective and how consumers understand and use "healthy" food label claims.

For example, what current dietary recommendations should be reflected in the definition of "healthy"? What are the public health benefits of defining the term "healthy"? What do consumers expect of foods that carry a "healthy" claim? What factors and criteria should be used for the new definition of "healthy"? We are also planning to hold public forums to get additional input and inform us of what a broad range of stakeholders and consumers think. This may take some time, but we want to get it right.

While we are considering how to update the term "healthy" as a nutrient content claim, food manufacturers can continue to use the term "healthy" so long as certain criteria are met.

While we are working on the "healthy" claim, we also will begin evaluating other label claims to determine how they might be modernized. We want to give consumers the best tools and information about the foods they choose, with the goal of improving public health. And, we will also engage with industry to explore other ways to encourage companies to change their products to have better nutrition profiles. The end result will be more healthy dietary choices for consumers, and that is a worthy goal.

Douglas Balentine, Ph.D., is Director, Office of Nutrition and Food Labeling at FDA's Center for Food Safety and Applied Nutrition

Bring Autumn Colors to Spiced Sweet

ooler temperatures, beautiful changing leaves and the familiar scent of pumpkin pie spice are all signs of fall. Whether you're hosting a pumpkin carving party or decorating sweet treats with family, celebrate the season with maple-flavored leaf-shaped cookies, pumpkin patch cupcakes and hot apple cider.

"The crisp air seems to inspire us all to start baking again," said McCormick Executive Chef Kevan Vetter. "Create an autumn frosting palate with our new Color from Nature Food Colors, which are made from ingredients such as beets and turmeric. You can combine the trio of starter colors – berry, sunflower and sky blue – to make everything from a maroon glaze for an Autumn Leaf Cookie to orange frosting for a Pumpkin Patch Cupcake."

The Color from Nature Food Colors can be used in icing, beverages and other no-bake recipes for best results. For more tips and recipes for the fall and Halloween season, visit McCormick.com or look for McCormick Spice on Pinterest and Facebook.

Glazed Autumn Leaf Cookies
Prep time: 30 minutes
Cook time: 10 minutes
Servings: 36 cookies

            2 3/4    cups flour
            1          teaspoon salt
            1          teaspoon McCormick Ground Cinnamon
            1/2       teaspoon McCormick Ground Nutmeg
            1          cup (2 sticks) butter, softened
            1 1/2    cups sugar
            1          egg
            2          teaspoons McCormick Pure Vanilla Extract
            2          teaspoons McCormick Maple Extract

Preheat oven to 325°F. Mix flour, salt, cinnamon and nutmeg in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg, vanilla and maple extract; mix well. Gradually beat in flour mixture on low speed until well mixed.

Roll dough on generously floured surface to 1/4-inch thickness. Cut out leaves with 2- to 3-inch leaf-shaped cookie cutters. Place on ungreased baking sheets.

Bake 8 to 10 minutes or until edges start to brown. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Prepare desired colors of glazes. Decorate cooled cookies with glazes.

Glaze Variations: For the variations below, dissolve the designated amount of the Color from Nature Food Colors with water in small bowl. Stir in any remaining ingredients until smooth.

To glaze cookies, hold a cookie by its edge and dip the top into the glaze. (Or spoon the glaze onto cookies using a teaspoon.) Place iced cookies on wire rack set over foil-covered baking sheet to dry. (The foil-covered baking sheet will catch drips.) Let stand until glaze is set.

Maroon Cookie Glaze: Use 1/2 teaspoon Berry color from McCormick Color from Nature - Assorted Food Colors, 3 tablespoons water (plus additional to dissolve color), 2 cups confectioners' sugar and 1 teaspoon cocoa powder.

Forest Green Cookie Glaze: Use 1/2 teaspoon Sky Blue color and 1/4 teaspoon Sunflower color from McCormick Color from Nature - Assorted Food Colors, 3 tablespoons water (plus additional to dissolve color), 2 cups confectioners' sugar and 1 teaspoon cocoa powder.

Pumpkin Cookie Glaze: Use 1 teaspoon Sunflower color and 1/4 teaspoon Berry color from McCormick Color from Nature - Assorted Food Colors, 3 tablespoons water (plus additional to dissolve color) and 2 cups confectioners' sugar.

Test Kitchen Tips:

• Use glaze soon after preparing. Do not refrigerate glaze, as it will begin to harden.
• Allow glaze to dry before storing cookies in airtight containers.

Pumpkin Patch Cupcakes
Prep time: 30 minutes
Servings: 24 cupcakes

            2          cups (4 sticks) butter, softened
            4          teaspoons McCormick Pure Vanilla Extract
            2          boxes (16 ounces each) confectioners' sugar, sifted
            3          tablespoons milk
            1 1/2    teaspoons Sunflower color from McCormick Color from Nature - Assorted Food Colors, divided
            1/2       teaspoon Berry color from McCormick Color from Nature - Assorted Food Colors, divided

            24        unfrosted cupcakes
            12        regular marshmallows, halved crosswise
            12        small chocolate flavored taffy roll (Tootsie Roll), halved crosswise

Beat butter and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add confectioners' sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy.

Remove 2 cups of the frosting into medium microwavable bowl. Tint frosting orange using 1 teaspoon of the Sunflower color and 1/4 teaspoon of the Berry color. Set aside.

Tint remaining frosting green using another 1/2 teaspoon of the Sunflower color and 1/4 teaspoon of the Berry color. Spread top of cupcakes with green frosting. Using a fork, gently touch frosting in different directions to resemble grass spikes.

To make the pumpkins, microwave the orange frosting on HIGH 10 to 20 seconds or until runny. Using a fork, dip marshmallow halves into frosting mixture, then place on top of frosted cupcakes. Let stand until pumpkin frosting has dried. Press a tootsie roll half in center of each pumpkin for the stem. Decorate leaves and vines with remaining green frosting, if desired.

Spiced Caramel Apple Cider
Prep time: 5 minutes
Servings: 4

            4          cups apple cider
            1/4       cup caramel topping
            1          teaspoon McCormick Apple Pie Spice
            2          teaspoons McCormick Pure Vanilla Extract

Bring apple cider, caramel topping and apple pie spice to simmer in medium saucepan. Stir in vanilla.

Pour into serving cups. Serve topped with whipped cream, additional caramel topping and apple pie spice, if desired.

Flavor Variations: For the variations below, use the following extract in place of the vanilla:

Spiced Caramel Orange Cider: Use 1/4 teaspoon McCormick Pure Orange Extract.

Spiced Caramel Maple Cider: Use 3/4 teaspoon McCormick Maple Extract.

Spiced Caramel Rum Cider: Use 3/4 teaspoon McCormick Rum Extract.

Put a Fresh Twist on Tailgating

Add some team spirit to your menu by stepping out of bounds this tailgating season. Score big points with your fellow fans by sharing new apps and snacks that put a special game day spin on traditional favorites.

Made with fresh chickpeas and tahini, hummus is the perfect smooth and creamy accompaniment for chips, crackers and veggies. But it's easy to take this delicious dip to a fan frenzy level by using it as an ingredient to reimagine your favorite tailgating treats with an option like Sabra Hummus, which is available in more than a dozen appetizing flavors.

Spinach and Artichoke Hummus Pull Apart BreadRecipe courtesy of PoetInThePantry.com

	Nonstick spray
2	tubes (8 ounces each) crescent rolls
1	container (10 ounces) Sabra Spinach and Artichoke Hummus
1	can (14 ounces) quartered artichoke hearts, drained
12	cups fresh baby spinach leaves
1	cup shredded cheese blend

Heat oven to 350 F. Spray 9-by-5 loaf pan with nonstick spray and set aside.

Lightly spray work surface and carefully unroll 1 tube crescent rolls, so it stays as close as possible to one piece. Pinch seams.

Spread half the hummus over entire surface. Sprinkle with half the artichoke hearts, spinach leaves and cheese blend.

Cut into 8 squares. Prop loaf pan up to vertical then stack 4 squares and place them in loaf pan. Stack remaining 4 squares and place them on top of squares already in pan.

Repeat with remaining ingredients.

Bake on center rack 55-60 minutes, or until browned on top and cooked through, rotating pan halfway through bake time.

Place plate over top of pan, invert, then carefully flip over to invert bread. Serve as-is to pull apart, or slice for easier eating.

Twice Baked Potato JacketsRecipe courtesy of Smithbites.com

8	small Yukon Gold potatoes
1	cup Sabra Classic Hummus
	salt, to taste
	pepper, to taste
	extra-virgin olive oil, for drizzling
2	tablespoons chopped rosemary

Heat oven to 425 F.

Scrub potatoes and poke with fork 2-3 times to allow steam to escape while baking. Place whole potatoes on rimmed sheet pan and bake approximately 25-30 minutes, or until potatoes are soft; cool 10 minutes.

Carefully slice potatoes in half lengthwise; scoop out insides into bowl, leaving 1/4-inch ring of potato around edges.

Lightly mash potato chunks; add hummus and stir until combined. Season mixture with salt and pepper; taste and adjust, if necessary.

Using spoon, divide potato-hummus filling evenly between potato jackets. Drizzle with olive oil and broil 5-7 minutes, or until tops are golden and crispy; watch closely as they will burn quickly.

Remove from broiler and sprinkle with rosemary and pinch of salt.

Serve immediately.

FDA CONSUMER HEALTH INFORMATION: What's in a Name? What Every Consumer Should Know About Foods and Flavors

Many foods or beverages are flavored—but how can you tell where those flavors come from?

For example, if you're digging into a bowl of cereal that has the word "maple" on the package, and even images of maple leaves, you may think you're eating a product that contains maple syrup. But not so fast—the taste may come from added flavors.


The same goes for the lemon drink you've made from a package picturing fresh lemons. You probably think it was made with lemons, but it may be flavored with natural or artificial lemon flavor.

Why?

Current regulations allow use of terms like "maple," "maple-flavored," or "artificially maple-flavored" on the food label without having any maple syrup in the product, as long as it contains maple flavoring. This flavoring could come from a number of sources, including sap or bark from the maple tree. Or it could come from the herb fenugreek, which can impart a maple-like flavor.

Likewise, a lemon-flavored food or drink doesn't necessarily have to contain lemons or lemon juice. However, this food has to be properly labeled if the source of the flavor is not from lemons. For example, if the flavor comes from an artificial source or a source other than lemon, the product's name must reflect artificial lemon flavor. And if a strawberry shortcake is made with artificial strawberry flavoring, it must be called artificial strawberry-flavored shortcake.

Not everyone cares if the food actually includes a certain ingredient, as long as the flavor tastes right to them. But, says Douglas Balentine, Ph.D., director of FDA's Office of Nutrition and Food Labeling, if you don't want a substitute source of the flavor you're seeking—if, say, you want real maple syrup in your food—the information you need will be in the ingredient list on the food package.

What to Look For on the Ingredient List

Look for a specific mention of the original flavor source on the ingredient list. Some tips:
If you want a maple food that is made with maple syrup, look for the words "maple syrup" in the ingredient list. In addition, the firm may voluntarily declare "made with 100% maple syrup" elsewhere on the label.
In some situations, you may see the term "natural flavor" in the ingredient list. If the maple flavor comes from a natural maple flavor, you may see "natural maple flavor" or "natural flavor" in the ingredient list.
If you want a product made or flavored with the actual fruit, look for the name of the fruit ("grapefruit") or the name of a juice made from the fruit ("grapefruit juice") in the ingredient list.

There are some exceptions. So, a product labeled as a butter product—for instance, "butter cookies"—has to be 100 percent butter to include the term. If the food contains both butter and shortening, an appropriate name would be "butter-flavored."

And if you want real chocolate, look for "chocolate" in the ingredient list.

According to Felicia Billingslea, director of the FDA's Food Labeling and Standards Staff, there is also a caveat involving the use of cocoa as an ingredient. "Consumers have long recognized that products like chocolate pudding, cake, and cookies may be made with cocoa," she says. As long as "cocoa" is listed in the ingredient list, the name of the food can include the term "chocolate in certain situations."

Finally, if the name of the food is accompanied by terms such as "artificial flavors," or "natural and artificial flavors," it is a signal that the original source of the flavor may not have been used in the food.

Where Does the FDA Come In?

The FDA monitors food products to ensure that what is written on the package is not misleading or inaccurate and it can, when necessary, take action against the food company. Domestically, warning letters can be followed by enforcement actions such as seizures. Imported foods can be detained until the importer can correct the label.

"Ultimately we want consumers to be able to make informed choices about their foods, and FDA's job is to make sure consumers know what they're getting," says Balentine.

Wonderful Weeknight Dining: Make any day taste like Sunday

With school, work and evening activities all spiraling in different directions, most families find that some things have to give. Make sure quality time around the dinner table isn't one of them with these savvy solutions that can help make weekday meals a cinch.

One-dish wonders
Most busy families are well-versed in the benefits of slow cooker meals, but when you haven't planned that far ahead there are other options, such as your oven's broiler, that allow you to capture the convenience of single-dish meals. A cookie sheet filled with your favorite protein, veggies and a sprinkle of seasoning will broil in minutes. Just remember to cut your protein into small pieces that will cook through quickly and line your sheet with foil for easier cleanup. Another quick-fix idea: empty the odds and ends from the pantry and veggie drawer to make a stir-fry in minutes.

Go for the gold
When it comes to mealtime, Sunday dinner is the gold standard. It's the one day of the week when you're most likely to go "all out" and prepare a great-tasting meal. But you can achieve similar meals during the week using delicious, time-saving sides such as packaged Idahoan Signature Russets mashed potatoes, which can be made in just 5 minutes. The smooth flavor of Idahoan Signature Russets – like original homemade mashed potatoes with just a hint of butter and cream – makes any day taste like Sunday.

Quick-prep proteins
Every family has its favorite go-to meals that stand the test of time. Build your repertoire with a few recipes centered on proteins that take next to no time to prepare. Eggs don't have to be restricted to the breakfast table, especially in preparations like a frittata or quiche. Or rely on seafood, which can be seared to perfection in minutes. A mild white fish is an ideal foundation for creating diverse, rich flavors, such as this Seared Halibut with Lemon Butter Sauce.

For more tips to increase family time and get quick meals on the weeknight dinner table, visit idahoan.com.

Seared Halibut with Lemon Butter Sauce
Serves: 4

Lemon Butter Sauce
            1/2       cup white wine
            1/4       cup fresh lemon juice 
            8          tablespoons whipping cream
            3/4       teaspoon fresh garlic, chopped 
                        turmeric, to taste
                        salt, to taste
                        white pepper, to taste
            8          tablespoons unsalted butter, diced
Halibut
            4          teaspoons olive oil
            4          halibut filets (6-8 ounces each)
                        salt 
                        pepper
                        lemon zest 
                        herbs
Vegetables
            2          tablespoons olive oil
            2          small zucchini, cut into 1/4-inch strips
            2          small yellow squash, cut into 1/4-inch strips
            2          small red peppers, washed, seeded and sliced into strips
Potatoes
            2          cups Idahoan Signature Russets Mashed Potatoes (from 16.23-ounce package)

For lemon butter sauce, add white wine, lemon juice, cream, garlic, turmeric, salt and pepper to saute pan. Heat on high heat and reduce to half its original volume.

While lemon sauce is reducing, prepare fish and vegetables.

Once reduced, remove from heat and swirl in diced butter.

For halibut, heat non-stick skillet on medium-high heat with olive oil. Season halibut with salt and pepper. Sear until deep golden brown, approximately 5 minutes each side. Remove from heat and cover with foil.

For vegetables, add olive oil to skillet over medium-high heat. Saute zucchini, squash and pepper until crisp-tender, about 2-3 minutes. Keep warm.

For potatoes, prepare mashed potatoes following package instructions.

To serve, plate mashed potatoes, vegetables and halibut. Drizzle halibut with lemon butter sauce and garnish with lemon zest and fresh herbs.

Note: Haddock or striped bass can be substituted for halibut.

Hoisin Roasted Pork with Steamed Greens
Serves: 4

            2          tablespoons hoisin sauce
            2          tablespoons honey
            1          tablespoon soy sauce
            1          pork tenderloin filet (16 ounces)
            8          ounces fresh sugar snap peas 
            8          ounces green beans
            2          cups Idahoan Signature Russets Mashed Potatoes (from 16.23-ounce package)

Heat oven to 350 F.

In bowl, combine hoisin, honey and soy. In non-metallic bowl, pour marinade over pork and set aside for 15 minutes.

Heat medium nonstick frying pan over medium heat. Add marinated pork and cook each side 1-2 minutes.

Transfer pork to baking tray and cook 15 minutes, or until cooked to desired doneness.

Steam fresh sugar snap peas and green beans together. Set aside.

Prepare mashed potatoes following package instructions.

To serve, plate mashed potatoes, sliced pork and steamed vegetables. Spoon pan juices over pork and enjoy.

Roasted Chicken Provencal
Serves: 4

            8          chicken thighs (bone-in, skin-on)
            1/2       teaspoon salt
            1/4       teaspoon ground black pepper
            1          tablespoon olive oil
            1/2       cup dry white wine
            1/4       cup chicken broth
            2          thyme sprigs
            2          garlic cloves, crushed
            2          cups Idahoan Signature Russets Mashed Potatoes (from 16.23-ounce package) 
            1          cup sliced cremini mushrooms
            1/2       cup cherry tomatoes, halved
            1/4       cup pitted black olives, halved
                        sauteed green beans

Sprinkle chicken thighs with salt and pepper. In 12-inch skillet over medium-high heat, brown chicken thighs on both sides in hot oil. Add white wine, chicken broth, thyme sprigs and garlic.

Over high heat, heat mixture to boiling. Cover and simmer 25 minutes, stirring occasionally.

Meanwhile, prepare mashed potatoes according to package directions.

In skillet, add mushrooms, cherry tomatoes and olives; cover and simmer 5 minutes longer until chicken is tender.

Serve chicken thighs with mashed potatoes and sauteed green beans.

Eight in Ten Americans Say Appearance is At Least Somewhat Important When Shopping for Fresh Produce

But six in ten adults say they would feel at least somewhat comfortable eating "ugly produce"

No matter how many times we've been told not to judge a book by its cover, waiting to pass judgement on something until after we get past its outside has never been an easy task for people to accomplish. Whether it's what we're reading or who we're meeting, people have a tendency to set expectations based on surface assessment. But does the same hold true for what we eat? According to a recent Harris Poll, about eight in ten Americans (81%) confirm that appearance (i.e., not blemished or misshapen in any way) is at least somewhat important to them when shopping for fresh produce (i.e., fruits and vegetables), with 43% saying it is very or extremely important. 

When listed alongside other fresh produce descriptors, appearance proved to be more important than provenance (i.e., locally grown or sourced), the retailer's food waste practices, and organic. However, the price and seasonality are more likely to be important to a purchaser than appearance.

"Whether 'ugly' or not, produce is on the rise, up 5% in U.S. dollar sales in the latest 52 weeks ending July 30, 2016," said Jen Campuzano, Director Fresh Perishables at Nielsen. "Choosing healthier and more natural products has become a priority for households across the country. For some, this means transparency in labeling, opting for foods with basic ingredient lists or embracing fruits and vegetables, blemishes and all."

These are some of the results of The Harris Poll® of 2,025 U.S. adults aged 18+ and surveyed online between August 10 and 12, 2016. Complete results of this study can be found here.

Ugly produce

Despite the weight Americans place on appearance, more than three in five adults (62%) say they would be at least somewhat comfortable eating "ugly produce," that is, fruit or vegetables that may be misshapen but otherwise taste the same. Moreover, three quarters of adults (76%) would expect to pay less for "ugly produce," while a fifth (20%) could see paying the same as usual.

Despite professed comfort with eating ugly produce, fewer than three in ten Americans (28%) recall buying "ugly produce" in the past year, compared to 51% who are sure they did not and 21% who are not sure either way. And of those who bought "ugly produce," six in ten (61%) did so for the price discount.

Food waste

While the primary reason Americans bought "ugly produce" was price, the runner up answer from more than a fifth (22%) of purchasers was that they wanted to reduce food waste. Americans estimate that, typically, 10% of the groceries they buy are wasted, that is, spoil or go bad before they can be eaten. Over eight in ten Americans (84%) are at least somewhat concerned about the issue of food waste, primarily because they would like to be less wasteful (62%).

So how do Americans believe we can reduce household food waste? Nearly half (46%) of adults believe better storage for fresh produce is the key to waste reduction, followed closely by more than 2 in 5 (42%) who advocate buying less food, more frequently. Another 38% believe the solution is better meal planning, while 35% say it would help if smaller package sizes were available in the grocery store.

Speedy Ham Fried Rice with Minute Ready to Serve White Rice Family Size Bowl

Ingredients

• 1 bowl Minute® Ready to Serve White Rice Family Size Bowl
• 2 tablespoons vegetable oil
• ½ cup green onions, sliced
• ½ cup celery, sliced
• ½ cup carrots, diced
• 1 cup ham, diced
• 2 tablespoons soy sauce
• 2 large whole eggs, beaten

DirectionsHeat rice according to package directions. Heat oil in in a large wok or skillet over medium heat. Add onion, celery and carrots and stir-fry 2 minutes. Stir in rice, ham and soy sauce. Continue to stir-fry until heated through. Pour in eggs and cook, stirring constantly, until eggs are done. Serve with additional soy sauce, if desired.

Serves 4.

About Minute® Rice and Riviana Food

September is National Rice Month

To highlight its importance, both as a crop and as part of the changing U.S. diet, this is National Rice Month.  Globally, rice is the world's most important cereal grain.  Reflecting both our increasing cultural diversity and awareness of good nutrition, Americans have increased their annual consumption of rice from 1980's 9½ pounds to today's 26 pounds each.  Rice has been grown in America since the late 17th century, and is currently a nearly $3 billion a year crop.  While raising only 2 percent of the world's rice, the U.S. is the leading non-Asian exporter, sending nearly $2.2 billion worth annually to overseas markets.  The grain is raised by farmers in Arkansas, California, Louisiana, Missouri, Mississippi and Texas.  

Shrimp Chutney with Minute Ready to Serve Basmati Rice

Ingredients

• 1 cup Minute® Ready to Serve Basmati Rice
• 2 ounces cooked shrimp
• 2 tablespoons chutney
• ¼ cup plain yogurt
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped peanuts

DirectionsHeat rice according to package directions. In a small microwave-safe bowl combine shrimp and chutney.  Microwave on HIGH 30 seconds. Stir in yogurt, cilantro and rice. Top with peanuts. 

Serves 1.

Minute Ready to Serve Brown & Quinoa Mediterranean Salad

Ingredients

• 1 cup Minute® Ready to Serve Brown Rice & Quinoa
• 1 cup chopped baby kale
• ¼ cup Greek vinaigrette
• ¼ cup halved cherry tomatoes
• ¼ cup sliced cucumber
• 2 tablespoons crumbled feta cheese
• 2 tablespoons sliced Kalamata olives
• 1 marinated artichoke heart, chopped

DirectionsHeat rice according to package directions. In a small bowl combine rice, kale, vinaigrette, tomatoes and cucumber. Top with feta, olives and artichokes.

Serves 1.

New Survey Reveals That 87% Of Americans Would Rather Eat Their Calories Than Drink Them

In today's increasingly health-conscious society, Americans are inundated with ways to improve their well-being yet many still seek opportunities to indulge a little. In fact, according to a new survey commissioned by Southern Breeze Sweet Tea and conducted online by Harris Poll, 86% of U.S. adults say they like to balance healthy eating with indulging every once in a while. And when it comes to choosing between foods or beverages, there's no question: 87% of Americans would rather eat their calories than drink them.

This sentiment is consistent among Southerners (87%), a culture known for its rich foods like mac and cheese and high calorie beverages like traditional sweet tea. The survey found, however, that over seven in ten adults (72%) look for ways to reduce their sugar intake. And despite a tendency to gravitate toward food splurges, the survey revealed that finding good-tasting healthy swaps for favorite foods and beverages is important to over three quarters (76%) of Americans.


"It's actually a healthy habit to indulge a little every once in a while," said Carolyn O'Neil, M.S., R.D. and author of The Slim Down South Cookbook: Eating Well and Living Healthy in the Land of Biscuits and Bacon. "But to maintain a healthy weight and best overall health for a lifetime, it's important to make smart swaps that help control calorie intake. That's why a delicious zero-calorie beverage like Southern Breeze Sweet Tea is a win-win for taste and health."

Even sweet tea drinkers agree that a healthier option for their favorite drink would be ideal: 62% would be willing to substitute a no-calorie sweet tea beverage for regular sweet tea in order to indulge in other foods/beverages.

Other insights revealed by the survey include:
Adults aged 35+ are more likely to prefer to eat their calories than drink them than Millennials (89% vs 81%, respectively).
Women appear to be more conscious about finding healthy swaps for their favorite foods and beverages, as nearly four in five (79%) say it is important to them, compared to 72% of men.
Adults aged 55+ are more likely to look for ways to reduce their sugar intake than those aged 18-54 (80% vs. 67%).

"Life is all about balance, and choosing healthier beverage options like Southern Breeze Sweet Tea is a great way to ensure you can enjoy eating your calories instead of drinking them," O'Neil noted.

5 Tips to Keep Your Kids Fueled After School

Food expert Laura Fuentes and Lance® sandwich crackers urge moms to have the right strategies and snacks on hand to keep after-school hunger at bay

fter a long day at school, the first thing kids usually say when they get home is "Mom, I'm hungry." Lance® sandwich crackers, which has been fueling America with two awesome crackers and an incredible filling in the middle for more than 100 years, has partnered with Laura Fuentes, cookbook author, food blogger and founder ofMOMables, to help moms fight after-school hunger and keep kids going until dinnertime.

"Considering most kids get just 20 minutes to eat lunch, and some as early as 10:30 in the morning, after-school hunger becomes a big problem," says Fuentes.

Here are Laura's five tips to keep after-school hunger at bay: 

Plan ahead.Adding extras to lunch keeps things interesting for kids, plus helps them feel full for longer. Plan ahead to keep hunger pangs at bay all day.

"By adding premade frozen smoothies inside my kids' lunchboxes, I'm able to keep their lunch cool, plus they quench thirst and satisfy hunger at the same time," says Fuentes.

Have portable snacks ready.A balanced snack that can be eaten on-the-go is a life saver. Pack the pantry with wholesome options that both parents and kids love. Additionally, don't overlook fresh fruit that is both healthy and portable.

"I love pairing Lance Peanut Butter Sandwich Crackers with apple slices," says Fuentes. "They have up to 5 grams of protein, plus are made with real peanut butter and cheddar cheese — a combination kids just love."

A snack like Lance Sandwich Crackers, which also offers gluten-free and whole-grain options, is conveniently wrapped in individual packs, making on-the-go snacking easy between activities.

Pack a balanced lunch. Balancing the lunchbox can help ensure kids stay satiated longer. Make sure to include protein, healthy fats and carbohydrates, fresh fruits and vegetables in every lunch you pack.

"School lunch breaks are shorter than ever, so cutting up foods into smaller pieces can make it easier and quicker to eat," Fuentes says. "Additionally, dividing the foods sent to school in multiple containers distributes the food for different break periods."

Make a wholesome breakfast.Many kids come home starving because they haven't eaten enough to fuel their day. Making breakfast part of your morning routine is essential for setting kids up for success.

"Two of my favorite easy and portable breakfast ideas that can be made ahead of time are quick breakfast burritos and overnight oats," says Fuentes. "They provide just the right amount of fuel and protein to help kids focus in school."

Rule out thirst."Since thirst can often masquerade as hunger, it's important to have water available at all times," Fuentes says.

Try tucking an extra water bottle in your kid's backpack and offer a cup immediately when they get home. To encourage kids to drink more water, add a touch of flavor and color by placing fresh orange slices or berries inside their cup.

How to Pack Healthy School Lunches and Snacks

Busy parents know that packing healthy lunches and snacks that kids will eat and not throw out or trade day after day is a challenge. For kids with food allergies – which, according to the CDC, is one in 13 kids or about two per classroom – or who attend a peanut-free school, it gets even more difficult.

Here are some tips for packing healthy and delicious allergy-friendly lunches and snacks that fuel kids' active minds and bodies all day long.

Send a Kid-Approved SnackThere will be birthdays and celebrations in school where the snacks may not be allergy-friendly. Talk with your child's teacher and make sure they understand his or her dietary restrictions. Send a snack they can eat for the teacher to keep on hand for these occasions. Or, if it's your child's birthday, send something delicious everyone can enjoy together.

One to try: EnviroKidz Granola Bars and Crispy Rice Bars, the first organic, gluten-free, peanut-free bars for kids, in tasty Chocolate Chip and Strawberry Granola Bars and Berry Blast and Chocolate Crispy Rice Bars. The strawberry and berry blast flavors are also dairy-free, and 1 percent of sales from all four flavors go to help endangered species.

Make It PositiveInstead of focusing on the things your child can't eat, focus on all of the delicious foods they can enjoy. You can look online for ideas and talk about them with your child, involving them in the process to come up with a list of things they love. Try gluten-free waffles instead of bread for sandwiches, nut-free butters like sunflower seed butter, smoothies or soups in a thermos, or fruit with dairy-free yogurt for dipping. Make sure to stock the fridge and pantry with these items so you can easily pack lunches without stress. You can even post the list on the refrigerator and let them choose what they want.

Go for the Gold Standard: OrganicIf your little one has allergies, it's important to think about lunches in a holistic way, not just avoiding certain foods.

"When packing allergy-friendly foods, considering the quality of all the ingredients, not just the ones it's 'free of,' is really important," said Ashley Koff, registered dietitian. "The easiest choice: organic ingredients, which means non-GMO, because they give you what the body recognizes easily and avoids ingredients that can detract from better nutrition and better health."

Make It FunJust because you are avoiding certain foods doesn't mean that lunch or snack time can't be delicious and fun. Pack foods in a variety of colors and shapes, including rolls and stacks. Use cookie cutters to make fun shapes and create pops, kebabs or other easy recipes that use kid- and allergy-friendly foods and make eating a blast. Additionally, a simple, sweet note or picture drawn on a napkin can be a nice lunchtime surprise.

Packing lunches and snacks for kids with allergies can be a challenge, but with some planning you can find delicious, nutritious foods your child will love. Find more allergy-friendly recipes and lunch and snack tips at envirokidz.com.

Fruit and Granola Bar Kebabs

Serves: 8-10

4- 5	varieties of colorful fruits
	Star or heart-shaped cookie cutter (optional)
1	box peanut-free EnviroKidz Granola Bars
	kebab skewers

Wash and slice fruit into bite-size chunks large enough to withstand a skewer.

Use cookie cutter for fruit shape at top of kebab.

Once fruit is ready, cut up granola bars, about 3 squares each, and begin layering kebabs.

Serve immediately.