By eating fruits and vegetables in a wide variety of colours, you will be able to stay thin because they are lower in calories, have tons of antioxidants, and will help to keep you healthy and youthful.

Red: Red foods are filled with lycopene, which reduces the risk of several kinds of cancers. Foods that are associated with this group include: beets, red apples, grapefruits, red peppers, pomegranates, red cabbage, radishes, watermelon, red grapes, cranberries, tomatoes, strawberries, raspberries, and cherries.

Orange & Yellow: Orange and yellow coloured foods are rich in carotenoid which helps to reduce the risk of hearth disease and cancer. They also help to improve the immune system. Those that eat these types of foods are also less likely to have eye disorders and blindness associated with age. Foods in this group: apricots, butternut squash, carrots, cantaloupe, grapefruit, lemons, mangoes, oranges, nectarines, papayas, peaches, pineapple, pumpkins, and corn.

Green: Green fruits and vegetables contain chlorophyll and lutein which contributes to eye health. Green foods: peas, cucumbers, celery, artichokes, asparagus, avocado, beans, broccoli, brussel sprouts, cabbage, lettuce, kiwi, spinach, and zucchini

Blue & Purple: Blue and purple vegetables and fruits contain anthocyanins which protect cells from damage. This category includes: blueberries, blackberries, eggplants, figs, plums, prunes, and grapes.

White: These foods help to lower cholesterol and blood pressure. They also reduce the risk of stomach cancer and heart disease. Foods included in this group are: potatoes, bananas, cauliflower, garlic, ginger, mushrooms, onions, parsnips, and turnips.

Tag(s): Nutribar

carrots, fruit, health tips, healthy eating habits, nutrition facts, vegetables

Hard to believe that that we live in a world where vegetables that make your skin glow are a good thing, but… oh, I see, different kind of glow. Well, no one explained that to me. In any case, it’s true. According to HealthZone, eating sweet potatoes, mangoes and carrots will increase your intake of carotenoids. This, obviously, is a lot more healthier than suntans at the electric beach. 

That being said, eating too many carrots obviously give you that weird jaundice look medical professionals know as carotenemia. You can also watch a video and see for yourself.

carotenemia, carotenoids, carrots, mangoes, sweet potatoes, vegetables

Teaching kids healthy eating habits should start young. The most important years of a child’s life are the foundations for their future. However, many parents say that their kids can be difficult to feed.

While most children are fussy, it’s important to remember that you are the parent. Your kids might like unhealthy foods like fast food, pop and other junk food, but who supplies it? It’s important to remember that good food can be good fun. Get creative at meal times. No one’s asking you to go crazy with vegetable sculptures, but most kids are happy with the simple things, like their own personal dipping sauce. Another suggestion is to arrange shapes on the plate, like happy faces made out of carrots, for example.

Also, try cooking with your kids. They obviously can’t haul pots of boiling water, or be left unsupervised at the stove, but involve them in the meal time process. Let them help with shopping, or plan dinner together.

It’s got a great effect on parents too, with many parents reporting that since they’ve got little eyes watching them [literally], they are inspired to eat healthier.

carrots, fast food, healthy eating habits, junk food, nutrition for kids, pop, unhealthy foods, vegetable sculptures

Hi everyone! Tried out this recipe last night – it’s fantastic. Check it out, let me know what you think. 

• 1 lb. (500 g) boneless, skinless chicken (or turkey) breast, cut into thin strips
• 1 tbsp. olive oil
• 3 cups sliced vegetables (carrots, celery; tomato; sweet red, orange or green bell peppers)
• 1 large onion
• 2-3 cloves garlic, finely chopped or thinly sliced
• 1 tbsp. grated fresh ginger (optional)
• 1/2 cup chicken stock
• 2 tsp. teriyaki sauce
• 2 tsp. cornstarch
• Freshly ground black pepper

Heat oil in large pan or wok over medium-high heat; stir-fry chicken (or turkey) until the pink colour disappears. Add half the garlic and half the optional ginger root to the pan, along with black pepper as desired. Remove from pan, then add vegetables one at a time in order of hardness. Some may need longer cooking times for example, carrots, peppers, celery, then onions. Add tomatoes last, along with remaining garlic and ginger.

Return chicken or turkey to pan and toss with vegetables. Combine chicken stock, teriyaki sauce and cornstarch in bowl; mix and pour over stir-fry mixture.
Cook until heated through and sauce reaches desired thickness.

Serves: 4
Calories per serving: 220
Carbohydrates: 10 g
Protein: 30 g
Fat: 6 g

calories, carbohydrates, carrots, celery, chicken, Chicken Stir Fry, chicken stock, cornstarch, fat, garlic, ginger, olive oil, onion, pepper, peppers, protein, Recipes, teriyaki sauce, tomato, turkey, vegetables