Blog Posts by SparkPeople.com

By Sarah Haan, for SparkPeople


Pasta is such a versatile food, it's no wonder it's so popular. A survey conducted by the National Pasta Association found that 77% of Americans eat pasta at least once per week. Used as a side dish or main entree, eaten hot or cold, topped with a variety of different items, pasta is a great source of energy (carbohydrates) that helps power your mind through a tough day at work or school and your body though a challenging workout at the gym. You might have already made the switch to 100% whole-wheat pasta, but that's not the only variety of whole-grain pasta. Did you know that a wide variety of other whole-grain noodles are readily available in grocery stores these days?

Flours from other whole grains, such as brown rice, kamut, quinoa, buckwheat, corn and spelt, can all be used to make high-fiber, heart-healthy pastas, which each has its own flavor and nutritional profile. Being precise in cooking whole-grain pastas is important, as the texture can

By Bryn Mooth, for SparkPeople

During the hot summer months, we automatically add salads to our menu plans. A big bowl of crisp lettuce, cool cucumbers and sun-ripened tomatoes tossed lightly with an oil-and-vinegar dressing is always refreshing during the warmest time of the year. When salad-variety produce is at its peak, it's easy to get creative with fresh veggie side dishes that go beyond the simple tossed green salad. The best salads are simple, with just a few ingredients, like sliced tomatoes, fresh mozzarella and slivered basil, or cucumbers, red onion and dill.

As fall gives way to winter, many of us lose access to quality warm-weather produce. Sure, we can still find red, "vine-ripened" tomatoes at the grocery in January, but they're likely to be firm and flavorless compared to those just-picked beauties we can get in August. The best summer salads simply don't translate to winter.

But just because the colder season is starting, that doesn't mean we have

By Hillary Copsey, for SparkPeople

Do you know how much your child's backpack weighs?

The American Academy of Pediatrics recommends that a backpack weigh no more than 10 to 20 percent of your child's weight. So, if your kindergartener weighs 50 pounds, his backpack should be no more than 10 pounds when it's full.

Pediatricians say that heavy backpacks are usually the culprit when kids complain of back pain. The pounds add up quickly, especially with smaller children. Many teachers require full-size backpacks for even the youngest students, and even empty, the full-size bags can be half the length of small elementary students. Carrying something that large can throw a child off-balance and put pressure on his growing spine. Kids also forget the bags take up more space and bump into walls and each other. Older kids might end up carrying their entire locker around on their backs in between classes.

The first step to keeping your child's backpack from causing damage is to get one with

By Nicole Nichols, for SparkPeople

Do you feel more like a chauffeur than a parent? We all know that exercise is important for us to stay healthy, but between cooking, cleaning up, budgeting, homework help, and-oh, yeah-sleep, who has the time?

Next time you feel too busy to exercise, try squeezing it in to your schedule with these tips.

During Drive Time
Try some isometric exercises: Squeeze your glutes, contract your abs, and work your calves by raising your legs up on your toes at red lights. Park far from your destination so you have to walk farther. Arrive early to your event, if possible, to allow time for a brisk walk.

At Programs, Practices, and Games
Walk around the facility before or after the event; look for chances to combine a class or activity with those of your children. For example, take aerobics while your daughter has basketball practice at the YMCA.

While Keeping House
Shop at big stores where there'll be lots of walking; do meal prep and cleanup with a little

By Nicole Nichols, for SparkPeople

When I became a vegetarian, I could have probably counted the number of fruits and vegetables that had crossed my lips the previous 18 years on two hands.

But things are different these days, and veggies are the highlight of my lunches and dinners. But it wasn't always that way. Like most people, I hated all things green and healthy.

I get questions about this a lot-people calling themselves picky eaters, saying they don't like a single vegetable out there. Take it from a person who was just like you. You CAN learn to like vegetables. And beyond that, you CAN meet your daily quota in a variety of tasty ways.

Here are 8 techniques and tips I used to like vegetables. Try them yourself-you just might be surprised.

Say no to plain vegetables. One of the main reasons people don't like vegetables is because they try to eat them plain. If you're new to eating healthy, this is one of the worst things you can do! Most people don't have the taste buds for a

By Stepfanie Romine, for SparkPeople

I recently saw a list of the 10 Healthiest Foods You've Never Tried. I pride myself on being an adventurous (mostly vegetarian) eater. When I saw the list, I was excited to see how many I'd eaten.

How many have you eaten?


I've eaten all 10. Numbers 2, 4, 5, 6, 7, and 9 are regulars in my household.
Here's the list and a quick tip for eating each food!

1. Kiwi (just scoop it straight from the skin!)
2. Broccoli rabe (sauté with olive oil, garlic and lemon)
3. Brazil nuts (munch on a couple)
4. Edamame (steam in the pod and sprinkle with salt)
5. Red lentils (cook lentils, then substitute them for chickpeas in hummus)
6. Quinoa (use instead of brown rice)
7. Canned salmon (throw on salads or in pasta sauces)
8. Prawns (shrimp) (stir fry with vegetables and serve with brown rice)
9. Whole grain and multigrain pastas (swap these for all your white pasta)
10. Pomegranate (toss the seeds on salads or mix them with yogurt)

How many of these

By Melinda Hershey, for SparkPeople

Sometimes, you want a crunchy, salty snack-and rice cakes just aren't going to cut it. When using portion control, it's completely possible to sneak in a serving of chips for an occasional treat. But not all chips are created equal, and it can be overwhelming to choose from so many different varieties. Sweet potato chips and ''baked'' chips have cropped up in the snack aisle, both promising a better-for-you, wholesome chip. Between TERRA Crinkles Sweet Potato Sea Salt Chips and Kettle Brand Baked Potato Chips with Sea Salt, which is the chip champion?

The Winner: Kettle Brand Baked Potato Chips with Sea Salt!

First, let's take a look at the ingredients for both chips:

Kettle Brand (from the Kettle Brand website): Potatoes, vegetable oil (safflower and/or sunflower oil), sea salt.

TERRA (from the TERRA website): Sweet potato, expeller pressed canola oil and/or safflower oil and/or sunflower oil, sea salt.

Both chips have similar minimal

By Denise Tausig, for SparkPeople

Looking for some new ways to spice up your slow cooker recipes? We've rounded up a variety of chicken recipes for the slow cooker that are quick, easy, and full of flavor!

Chef Meg's Slow Cooker Provencal Chicken and Beans


This is a great recipe to use as a basis for plenty of meals!

Directions:
Place all ingredients into a slow cooker, stir and cover with lid; cook on low heat for 7 hours. If you are running late, the mixture will hold for 8 hours, so don't rush.
Makes 6 one cup servings.

Try these other recipes, too!





Slow Cooker