A common dilemma with people is that they want to remain slim and eat at the same time. It is practically impossible for a foodie to remain healthy in the long run. However, this does not mean that you need to stay away from fast food restaurants. There are plenty of food items that you can eat at a fast food restaurant and remain healthy.

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Here are some of those healthy choices that you can make while eating at a fast food restaurant.

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By Sara Dickerman, Bon Appétit

Snacking is a high-pressure affair for kids and parents alike. I just learned that during this school year, my eight-year-old son will be eating lunch at 11:20 in the morning. No wonder he's growling with hunger when he gets home at 3:30 in the afternoon! With the kids badgering you for food, it's easy to get stumped or reach for prepackaged solutions. But with a bit of foresight, you can have good snacks at the ready. Some of the eleven snack ideas below encourage kids to take part in the preparation; others are super-easy to have on hand for the hungry hordes when they burst through the door. All of them are easy to make. Because no matter how creative a cook you are, you don't want to get fiddly at snacktime.

Visit Bon Appétit to see more delicious snacks.

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With dozens of varieties to choose from, know what to look for in a jack-o'-lantern or a pie-making pumpkin.By Terra Brockman

When I see the stacks of orange orbs materializing in front of grocery stores, I can't help but think that pumpkins have been hijacked by October for that trick without a treat, the Halloween jack-o'-lantern. Pumpkins come in dozens of varieties with a wonderful range of shapes, colors and sizes. Most importantly, some are good for decorating, while others are good for eating.

Pumpkins for carving

These pumpkins have been bred not for their texture or flavor, but for qualities that will make them good for carving. Here's what to look for in a potential jack-o'-lantern --

What color they are: Usually the best carving pumpkins are a variation on DayGlo orange.

What their stems are like: Substantial, with the ability to support their weight when lifted by the buyer, and sturdiness so as not to break with multiple ons and offs of the jack-o'-lantern cap.

RELATED: Try spiced pumpkin churros for a treat this fall.

Pumpkins for eating

The

By Food & Wine

In this ingenious 3-ingredient recipe, grilled fresh corn and poblano chile are used in two ways: Half of the mixture gets pureed into a sauce that's served under seared skirt steak and the rest becomes a chunky salsa that's spooned on top. Best Steak in the U.S.

Grilled Skirt Steak with Poblano-Corn Sauce and Salsa Grilled Skirt Steak with Poblano-Corn Sauce and Salsa
INGREDIENTS
2 ears of corn, husked
1 large poblano chile
1/4 cup extra-virgin olive oil, plus more for grilling
Salt
Freshly ground pepper
1 3/4 pounds skirt steak, cut into 5-inch pieces

DIRECTIONS
1. Light a grill or preheat a grill pan. Rub the corn and poblano lightly with oil and grill over high heat, just until the corn is lightly browned and the poblano is lightly charred all over but still firm, about 3 minutes.
2. Peel and core the poblano, then finely dice it. Cut the kernels from the corn cobs. Transfer half of the poblano and corn to a blender. Add 2 tablespoons of the olive oil and 2 tablespoons of water and puree to a chunky sauce.

By Food & Wine

Canned chickpeas are often used in salads or hummus, but F&W's Senior Recipe Developer Grace Parisi roasts them here with eggplant, prewashed spinach and onion to make a great vegetarian main course. Satisfying One-Pan Recipes

Curried Eggplant with Chickpeas and Spinach Curried Eggplant with Chickpeas and Spinach
INGREDIENTS
2 large garlic cloves, minced
Kosher salt
2 teaspoons Madras curry powder
1/2 cup vegetable oil
1 medium eggplant (about 1 1/2 pounds), peeled and cut into 3/4-inch pieces
1 large onion, cut into 1/2-inch wedges
One 15-ounce can chickpeas, drained
1/4 cup finely julienned fresh ginger
Freshly ground pepper
One 5-ounce bag baby spinach
Warm naan and plain yogurt, for serving



DIRECTIONS
1. Preheat the oven to 425°. On a work surface, mash the garlic to a paste with a pinch of salt. In a large roasting pan, mix the paste with the curry powder and vegetable oil. Add the eggplant, onion, chickpeas and ginger, season with salt and pepper and toss well. Spread the vegetables in an even

By Food & Wine

This delicious chicken dish has a savory-sweet glaze of brown sugar and fish sauce that caramelizes beautifully when roasted. The World's Best Cities for Street Food

© Eric Wolfinger Caramelized Ginger Chicken
INGREDIENTS
1/2 cup plus 2 tablespoons light brown sugar
1/3 cup plus 2 tablespoons Asian fish sauce
4 whole chicken legs
1/4 cup vegetable oil
6 scallions, white and green parts, thinly sliced
3 tablespoons soy sauce
1 1/2 tablespoons white vinegar
1 tablespoon honey
4 medium shallots, very finely chopped
4 garlic cloves, very finely chopped
1/2 cup minced peeled fresh ginger
3 Thai chiles, very finely chopped
1/2 cup sliced pickled daikon
Salt

DIRECTIONS
1. In a large, shallow baking dish, stir 2 tablespoons of the brown sugar with 2 tablespoons of the fish sauce until the sugar is dissolved. Add the chicken legs and coat them thoroughly with the marinade. Let the chicken stand at room temperature for 2 hours or refrigerate overnight.
2. Preheat the oven to 450°.

Source: How to Season to Taste

Season to taste: three simple words that can, and often do, mean the difference between a bland and a boisterous dish, but what does it mean exactly? It may seem like a cop-out directive added by lazy recipe writers, but truly, even if a recipe does not explicitly call this step out, it's best practice to include it in your cooking process. In an ideal world, a recipe would turn out the same regardless of who's at the stove, the ingredients and tools they used, and their interpretation of instructions, but that's simply not the case. While most foods should not taste explicitly salty, tart, hot, or oily, the inclusion of small amounts of ingredients with these qualities can take a dish from bland to exceptional in a flash.

• Taste as you're cooking: This may seem obvious, but half the battle to seasoning food properly is understanding what you're starting with. Rather than seasoning blindly, taste the dish before amending with salt, acid, or spice.