Word: pasta
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Tomatoes 92 lbs. per person (80% in a processed form, such as ketchup or pasta sauce...
...kingdom into dishes you enjoy. Don't want to face a plate of okra or Brussels sprouts? You don't have to. Aim for variety, and put your energy into getting--on a daily basis--as many different vegetables as you can into salads, soups, stews, sides, salsas and pasta sauces. Fresh is best, but frozen is fine and even canned will often do (though mind the added sodium...
...once- or twice-a-month extravagance. Go lean if you can, but above all, go easy. Remember that meat doesn't have to be an all-or-nothing proposition. Many dishes, such as stir-fries and salads, can incorporate small quantities of meat but still satisfy. A pasta sauce can be 25% meat and 75% vegetables. Dr. David Katz of Yale suggests eating lean beef, pork or lamb once or twice a week, chicken or turkey once or twice a week, and fish and other seafood three to four times a week. For most meat eaters, the harder goal will...
...such as brown or wild rice, bulgur, barley and whole-grain flours. A seven-grain dinner roll isn't as scary as it sounds. And if you don't relish a side dish of buckwheat groats, add some to soups and salads. If you don't like whole-wheat pasta (and who does?), eat your favorite but less...
BEYOND RICE AND PASTA...