All fats are a mix of saturated, monounsaturated, and polyunsaturated fatty acids, though people usually categorize them by the fatty acid that predominates.
The good fats include monounsaturated fats (like avocado, canola oil, olive oil, safflower, and sunflower oil) and polyunsaturated fats (like fish, nuts, seeds, soy foods, sesame oil, and soybean oil).
Braising is perfect for winter, and it’s a twofer: You get to make a cozy dish and create its own sauce, all in one pot.
Not a fan of raw radishes? Give braised a try—once cooked, radishes are surprisingly mellow. Think of them as less starchy, more colorful mini potatoes.
Roasting vegetables with flat surfaces is a surefire way to produce flavor-rich browning. That’s why step 2 calls for cutting your cauliflower into slices, not florets.
Tofu and tempeh have a stellar—and well-deserved—reputation. For starters, they come from soybeans, so they’re uber-nutritious. You can count on some magnesium and iron. Plus, you get a decent dose of calcium (from many brands of tofu) or potassium and fiber (from tempeh). Soybeans also bring the good kind of fat to your table.
Healthy EatingLindsay Moyer, MS, RDN, Kate Sherwood
Most of the sodium we eat comes from processed or restaurant foods, not the saltshaker. But you still need some salt for cooking and seasoning at home, especially if you’re an avid cook. Are some salts better for you because they’re higher in healthy minerals or lower in sodium? We have answers to those questions, plus a rundown of claims to take with a few grains of, um…salt.
Is your exercise routine designed to target fat in your belly, arms, or elsewhere? Are you a woman who’s avoiding lifting weights out of fear you’ll look too “bulky”? Are you not running because it may wear out your knees? Are you skipping cardio because you’re worried that it will kill your strength gains? We’re here to set the record straight.
I like to contrast slices of orange-fleshed sweet potatoes with yellow-fleshed Japanese sweet potatoes. (Tip: Shopping for yellow sweets? Look for their purple skin.) In either case, there’s no need to peel the potatoes before slicing.
