The new super-market themed cooking show will be premiering on Food Network October 20th, 2013. Guy’s Grocery Games will put four talented chefs to test through a number of “real world” culinary challenges.
Each episode includes three rounds with complex challenges that feature meals made from only canned foods, meals made with 5 ingredients or even less, meals made from only frozen foods and so on. In the end of each episode one losing chef is eliminated by the judges. The judges for the show include names like Melissa d’Arabian, Richard Blais, Beau MacMillan, Jet Tila, and Marcela Valladolid.
The winning chef will get the chance to go home with up to $20 000 based on his or her performance in the show finale where the chef will be sent on a two-minute shopping spree.
“Having the chefs compete in a real grocery store, with every day products and real world obstacles will make this one of the most challenging and relatable cooking competitions we’ve ever devised,” said Bob Tuschman from Food Network.
If you’re a fan of great cooking, awesome challenges and wouldn’t mind learning to cook yourself on the way, don’t forget to tune in to Food Network for Guy’s Grocery Games hosted by Guy Fieri on October 20th at 8p ET/PT.
Disclosure: This post was requested by an advertiser.
Float away on this sweet dish. Meringue is topped with hazelnut for a great fusion of flavours with a hint of vanilla. This dish perfectly complements your dinner and leaves you wanting more.
70g hazel nut
Sprig of mint to garnish
4 Egg whites
½ teaspoons lime juice
500g fresh milk
1 pod of vanilla
6 Egg yolks
Split the vanilla pod. Scrape the beans to add into fresh milk.
Heat the pot of milk over a medium heat.
Whisk the egg yolks with sugar until creamy.
Whisk in half of the hot milk with the beaten egg.
Pour the beaten mixture into the milk pot. Continue heating with a medium heat.
Stir constantly until the sauce thickens.
Turn off the heat. Cool the pot down in an ice bowl.
When it has cooled down, refrigerate for later.
Roast hazel nuts in a pan until done. Leave aside for later.
Heat sugar in a pot over medium heat. When the sugar melts and caramelizes to a light brown colour, add in the roasted nuts. Toss the nuts to coat well.
Turn off the heat and allow to cool.
Chop the caramelized coarsely to reserve for the topping.
Boil a pot of water.
Beat egg whites using an electric beater at high speed. Add lime juice. Continue until foamy.
Add sugar while beating until the sugar is used up. Continue beatng until stiff peaks for.
Use spoons to shape it into a ball.
Boil the meringue in hot water over low heat for 2 minutes on each side.
The meringue will fall off the spoons when dipped into the water. When done, it will puff and float to the surface. Remove with a slotted spoon.
Spoon vanilla sauce into a bowl. Place the meringue on the sauce, and scatter the chopped caramelized hazelnuts on top.
Garnish with a sprig of mint before serving.
Let the creamy flavour partner with the pleasant egg texture as they team up to excite your senses. The fluffy omelette wraps around a thick, creamy sauce for a complete lunchtime meal. This dish serves 2.
1 tablespoon of water
1/4 teaspoon sea salt
1/4teaspoon of black pepper
1 tablespoon salted butter
Fresh parsley for garnishing
1 tablespoon of salted butter
1 cup of thinly sliced straw mushroom
1 tablespoon of all-purpose flour
1/2 cup of fresh milk
1 teaspoon of chopped parsley
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Melt butter in a pan using low heat.
Add in the mushrooms, and cook until soft and done.
Stir in the flour and gradually add milk. Stir constantly until the sauce thickens and boils.
Add parsley and season to taste with salt and pepper.
Break the eggs and separate the yolks and whites. Beat the egg yolks with water and season with salt and pepper.
Melt the butter in a pan with low heat. Pour the egg mixture in and cook until done when hot. Bake the mixture in an oven under the upper grill until the surface turns brown before removing.
Spoon the mushroom sauce on top of the omelette and fold the omelette in half. Garnish with fresh parsley for serving.
Betty Crocker partnered Hershey Company to launch a dozen of new products to offer sweets for every style. The new delicious products include a new line of cookie and cupcake mixes and frostings made with flavors we all know.
The new products include cupcake mixes such as Betty Crocker Hershey’s Chocolate, Betty Crocker Hershey’s s’mores, and Betty Crocker Reese’s Peanut Butter & Chocolate that are now available at a suggested retail price of $2.79. The new cookie mixes with the suggested retail price of $2.59 are Betty Crocker Hershey’s Chocolate Chunk, Betty Crocker Hershey’s Cookies‘n’Creme and Betty Crocker Reese’s Peanut Butter & Chocolate Chunk. The new products also include six new frostings that all come in a tube of 16 ounces.
“We are very excited about our continued partnership and the launch of all these new flavors,” said Jared Pippin from Betty Crocker. “Our consumers love the new combinations and that we have created a sweet to match the style, including favorites such as s’mores, Cookies ‘n’ Crème, and Reese’s.”
To find interesting ideas and cooking tips as well as recipes go to www.bettycrocker.com. Life must be sweet and with Betty Crocker’s new products it will be as sweet as you can imagine.
Disclosure: This post was requested by an advertiser.
A great dish for lunch or dinner, this mix of vegetables, eggs, potatoes and nuts create great flavours. The ingredients mix well together for a great lunchtime or dinnertime dish.
3 Hard-boiled QL Eggs, sliced into 0.5cm rings
200g iceberg lettuce, torn into pieces
1 tomato, sliced crosswise, 0.5cm thick
1 Japanese Cucumber, sliced crosswise, 0.5cm thick
6 young romaine lettuce leaves
1 potato, peeled and diced into 1″ cubes
3 tablespoons of water
12 dried spur chillies, seeded and soaked until tender
2 large cloves garlic, peeled
2 teaspoons salt, 5 tablespoons brown sugar
1 cup water, 1 ½ tablespoons tomato paste
1 tablespoon + 2 teaspoons of vinegar
70g mashed potato
1/2 cup roast peanut, shelled and coarsely crushed
Boil a pot of water over a medium heat.
Boil the potato in the water until done. You can test the potato with a stick; if it goes through easily, it is cooked.
Remove and mash the hot potato through a colander.
Add a little boiling water from the pot and stir well.
Put the mashed potato aside.
Pound dried chillies, garlic, and salt to a fine paste before putting aside.
Combine the chilli paste, brown sugar, water and tomato paste in a pot.
Let it simmer over a low heat. Stir it until it dissolves.
Add in the vinegar and mashed potato. Add the crushed peanut and cook while stirring until well combined.
Turn off the heat.
Arrange the green salad and boiled eggs on a plate.
Spoon the peanut dressing over before serving.
Healthy breakfast for is essential your family. Hard boiled eggs are mashed into a delicious blend and placed between bread to create excellent sandwiches for all.
2 tablespoons mayonnaise
1 tomato, sliced
2 tablespoons of chopped parsley (optional)
¼ teaspoon of salt
¼ teaspoon of black pepper
8 slices of bread
Boil eggs in a pot of water for 7 minutes. Remove the eggs and place in a bowl of cold water for 3 minutes.
When eggs are cool, remove shells and transfer eggs to a large bowl. Add the mayonnaise, and mash gently with a fork to desired to desired texture.
Mix in the salt, pepper and parsley.
Assemble the sandwiches by placing eggs between 2 slices of bread per sandwich.
The sandwiches are ready to serve.
Have you heard of Lance Sandwich crackers? These delicious snacks have up to 6 grams of protein in them per serving and they have also just increased the amount of whole grains to 51% in their Whole Grain sandwich crackers. They also recently launched couple of new varieties such as Xtra Fulls Toastchee and Xtra Fulls Toasty.
However, that’s not what we wanted to talk about right now. The brand has just turned 100 years old and for their anniversary celebrations they have been cruising around the U.S. giving away free sandwich crackers in parks and different events as well as surprising the people there with fun-filled activities.
And as the school year is just staring, since July 15 they have also been running their “Back to School” sweepstakes. And they have lots of prizes to give away to smoothen the going-back-to-school experience both for parents and the kids. As the grand prize of the sweepstakes they are giving $10 000 to three people. But that’s far from all. They are giving away 55 lunch bags every day as part of their Instant Win play and 200 entrants will also be given $100 Visa gift cards.
You can learn more about the sweepstakes and how to take part of it at www.Happy100Lance.com as well as on their Facebook page at http://www.facebook.com/lancesnacks.
Disclosure: This post was requested by an advertiser.
Instead of high-fat meats, this calzone is stuffed with fresh vegetables, which significantly reduces the amount of fat and calories. Serve with a salad and fruit.
- 3 asparagus stalks, cut into 1-inch pieces
- 1/2 cup chopped spinach
- 1/2 cup chopped broccoli
- 1/2 cup sliced mushrooms
- 2 tablespoons garlic, minced
- 2 teaspoons olive oil
- 1/2 pound frozen whole-wheat bread dough loaf, thawed
- 1 medium tomato, sliced
- 1/2 cup mozzarella cheese, shredded
- 2/3 cup pizza sauce
Preheat the oven to 400 F. Lightly coat a baking sheet with cooking spray.
In a medium bowl, add the asparagus, spinach, broccoli, mushrooms and garlic. Drizzle 1 teaspoon of the olive oil over the vegetables and toss to mix well.
Heat a large, nonstick frying pan over medium-high heat. Add the vegetables and saute for 4 to 5 minutes, stirring frequently. Remove from heat and set aside to cool.
On a floured surface, cut the bread dough in half. Press each half into a circle. Using a rolling pin, roll the dough into an oval. On half of the oval, add 1/2 of the sauteed vegetables, 1/2 of the tomato slices and 1/4 cup cheese. Wet your finger and rub the edge of the dough that has the filling on it. Fold the dough over the filling, pressing the edges together. Roll the edges and then press them down with a fork. Place the calzone on the prepared baking sheet. Repeat to make the other calzone.
Brush the calzones with the remaining 1 teaspoon olive oil. Bake until golden brown, about 20 minutes.
Heat the pizza sauce in the microwave or on the stove top. Place each calzone on a plate. Serve with 1/3 cup pizza sauce on the side or pour the sauce over the calzones.
Nutritional analysis per serving
|Serving size: 1 calzone|
|Total fat||8 g||Total carbohydrate||34 g|
|Saturated fat||2 g||Dietary fiber||4 g|
|Monounsaturated fat||3 g||Protein||12 g|
- 4 ounces boneless, skinless chicken breast
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon minced garlic
- 1/4 teaspoon white pepper
- 1/4 teaspoon cayenne
- 1/4 teaspoon coriander
- 1/4 teaspoon nutmeg
- 2 ounces fat-free plain yogurt
- 1 piece flatbread (about 2 ounces)
- 1 cup chopped spinach (about 2 ounces)
- 1/2 small cucumber, sliced (about 2 ounces)
- Coarse chopped basil, to taste
Season chicken with spices, cover or put into plastic bag, and let marinate in the refrigerator for 2 hours.
Heat gas or charcoal grill to medium high (or turn on broiler). Grill or broil chicken breasts about 3 to 4 minutes per side or until the internal temperature is 165 F. Let cool.
Slice chicken and toss with yogurt. Build wrap with all ingredients: flatbread, sliced chicken and yogurt, spinach, cucumber, and basil. Enjoy.
Nutritional analysis per serving
|Serving size: 1 wrap|
|Total fat||7 g||Total carbohydrate||33 g|
|Saturated fat||1 g||Dietary fiber||4 g|
|Trans fat||0 g||Sugars||0 g|
|Monounsaturated fat||2 g||Protein||49 g|
What can I do to keep my bones healthy?
You can take a few simple steps to prevent or slow bone loss. For example:
- Include plenty of calcium in your diet. For adults ages 19 to 50 and men ages 51 to 70, the recommended dietary allowance (RDA) is 1,000 milligrams (mg) of calcium a day. The recommendation increases to 1,200 mg a day for women after age 50 and for men after age 70. Good sources of calcium include dairy products, almonds, broccoli, kale, canned salmon with bones, sardines and soy products, such as tofu. If you find it difficult to get enough calcium from your diet, ask your doctor about supplements.
- Pay attention to vitamin D. Your body needs vitamin D to absorb calcium. For adults ages 19 to 70, the RDA of vitamin D is 600 international units (IUs) a day. The recommendation increases to 800 IUs a day for adults age 71 and older. Good sources of vitamin D include oily fish, such as tuna and sardines, egg yolks and fortified milk. Sunlight also contributes to the body’s production of vitamin D. If you’re worried about getting enough vitamin D, ask your doctor about supplements.
- Include physical activity in your daily routine. Weight-bearing exercises, such as walking, jogging, tennis and climbing stairs, can help you build strong bones and slow bone loss.
- Avoid substance abuse. Don’t smoke and avoid drinking more than two alcoholic drinks a day.
Enlist your doctor’s help
If you’re concerned about your bone health or your risk factors for osteoporosis, consult your doctor. He or she may recommend a bone density test. The results will help your doctor gauge your bone density and determine your rate of bone loss. By evaluating this information and your risk factors, your doctor can assess whether you might be a candidate for medication to help slow bone loss.
Protecting your bone health is easier than you think. Understand how diet, physical activity and other lifestyle factors can affect your bone mass.
Bones play many roles in the body — providing structure, protecting organs, anchoring muscles and storing calcium. While it’s particularly important to take steps to build strong and healthy bones during childhood and adolescence, you can take steps during adulthood to protect bone health, too.
Why is bone health important?
Your bones are continuously changing — new bone is made and old bone is broken down. When you’re young, your body makes new bone faster than it breaks down old bone, and your bone mass increases. Most people reach their peak bone mass around age 30. After that, bone remodeling continues, but you lose slightly more bone mass than you gain.
How likely you are to develop osteoporosis — a condition that causes bones to become weak and brittle — depends on how much bone mass you attain by the time you reach age 30 and how rapidly you lose it after that. The higher your peak bone mass, the more bone you have “in the bank” and the less likely you are to develop osteoporosis as you age.
What affects bone health?
A number of factors can affect bone health. For example:
- The amount of calcium in your diet. A diet low in calcium contributes to diminished bone density, early bone loss and an increased risk of fractures.
- Physical activity. People who are physically inactive have a higher risk of osteoporosis than do their more-active counterparts.
- Tobacco and alcohol use. Research suggests that tobacco use contributes to weak bones. Similarly, regularly having more than two alcoholic drinks a day increases the risk of osteoporosis, possibly because alcohol can interfere with the body’s ability to absorb calcium.
- Gender, size and age. You’re at greater risk of osteoporosis if you’re a woman, because women have less bone tissue than do men. You’re also at risk if you’re extremely thin (with a body mass index of 19 or less) or have a small body frame because you may have less bone mass to draw from as you age. Also your bones become thinner and weaker as you age.
- Race and family history. You’re at greatest risk of osteoporosis if you’re white or of Asian descent. In addition, having a parent or sibling who has osteoporosis puts you at greater risk — especially if you also have a family history of fractures.
- Hormone levels. Too much thyroid hormone can cause bone loss. In women, bone loss increases dramatically at menopause due to dropping estrogen levels. Prolonged periods absence of menstruation (amenorrhea), before menopause also increases the risk of osteoporosis. In men, low testosterone levels can cause a loss of bone mass.
- Eating disorders and other conditions. People who have anorexia or bulimia are at risk of bone loss. In addition, stomach surgery (gastrectomy), weight-loss surgery and conditions such as Crohn’s disease, celiac disease and Cushing’s disease can affect your body’s ability to absorb calcium.
- Certain medications. Long-term use of corticosteroid medications, such as prednisone, cortisone, prednisolone and dexamethasone, are damaging to bone. Other drugs that may increase the risk of osteoporosis include aromatase inhibitors to treat breast cancer, selective serotonin reuptake inhibitors, methotrexate, some anti-seizure medications and proton pump inhibitors.
Healthy aging is a hot topic for baby boomers everywhere. Whether you’re concerned about weight gain, sex drive or chronic diseases, the key to healthy aging is a healthy lifestyle. Eating a variety of healthy foods, practicing portion control and including physical activity in your daily routine can go a long way toward promoting healthy aging. Better yet, it’s never too late to make healthier lifestyle choices.
If an interest in healthy aging leads you to consider anti-aging therapies — such as restrictive diets, supplements or expensive treatments claiming to postpone or even reverse the aging process — be cautious. There’s no quick fix for healthy aging. Know what you’re buying, and know how to spot suspicious schemes. Often, anti-aging therapies don’t live up to the claims.
Another important aspect of healthy retirement is long term care. Consider your options now — including type of long term care, as well as how to pay for it — to help prevent hasty decisions later.
Most experts agree that the sun’s damaging effect on the skin has to do with oxidative damage. The sun’s UV radiation causes the formation of free radicals and helps contribute to the development of skin cancer and premature ageing of the skin. Building safe sun habits into your daily routine is essential to help protect your skin and keep it cancer free.
But having good skin can also work from the inside, new research demonstrates. Antioxidants act as scavengers of oxygen free radicals and new studies have found that by replenishing the skin’s antioxidant capabilities you can boost the skin’s natural UV-filtering properties, preventing sunburn and possibly even skin cancer.
Vitamin C makes up an important part of the skin’s antioxidant system and UV exposure significantly depletes the skin’s vitamin C reserves. So, if a person has low stores of vitamin C to begin with, UV light makes them even lower yet. In a recent study, researchers found skin levels of vitamin C were maximised after applying a 15 percent topical solution of vitamin C over three days.
The research found that vitamins C and E are powerful skin protectors and that they work together to prevent sunburn. Although each vitamin functions well separately, they strongly complement each other when used in combination. One study found that an oral combination of vitamins C and E in high doses – 2g of vitamin E and 3g of vitamin C per day for 50 or more days provided significant protection against sunburn, whereas either vitamin alone was ineffective. Such research supports the hypothesis that the oral use of vitamins E and C increases resistance to sunburn. These antioxidants are thought to reduce the risk of skin cancer, and are expected to provide protection from the sun.
Another study indicated that antioxidants found naturally in food sources such as green leafy vegetables, carrots, corn and eggs or supplements can absorb, and thus filter out, UV radiation. Of the participants in the 12-week trial, those who took the carotenoid supplement of beta-carotene, lutein and lycopene significantly reduced their susceptibility to sunburn after three months compared to the group that only took the placebo.
In other research it was revealed that antioxidants in the form of green tea had significant skin protection and anti-inflammatory effects, reducing sunburn. Black tea also appeared to have properties that may provide some protection against skin cancers.
This latest research provides strong evidence that the intake of combined antioxidants contributes in a positive way to minimise premature ageing in skin and enhance the skin’s resistance against UV sunburn and skin cancer. By taking antioxidants you may neutralise free radicals, which are associated with ageing and the development of degenerative diseases.
The researchers recommend not only use of oral and/or topical antioxidants but sunscreen (use SPF 15 or higher), protective clothing when out in the sun and a hat that shades the face, neck, and ears as cancer fighters. Antioxidants should be considered as highly effective enhancers to sun protection.
Antioxidants can be found in many foods including fruits and green leafy vegetables. They are also available as dietary supplements sold in supermarkets, pharmacies and health food stores
Your body needs water or other fluids to work properly and to avoid dehydration.
This article explains how much we need to drink, how to spot the signs of dehydration and how to choose healthier non-alcoholic drinks. For advice on alcohol, see our Alcohol section.
Water makes up about two-thirds of the weight of a healthy body.
Most of the chemical reactions that happen in our cells need water in order to take place. We also need water so that our blood can carry nutrients around the body and get rid of waste.
How much should we drink?
To stay healthy, it’s important to replace the fluid we lose when we breathe, sweat or urinate.
The amount a person needs to drink to avoid getting deyhdrated will vary depending on a range of factors, including their size, the temperature and how active they are. However, as a guide, the Department of Health recommends that we should drink about 1.2 litres of fluid every day. This works out to be about six 200ml or eight 150ml glasses.
The total amount of fluid we lose each day and need to replace is in fact greater than this – about 2.5 litres – but we get 1 litre of the fluid we need from food and the body recovers 0.3 litres from chemical reactions in our cells. The rest needs to be taken from drinks.
All drinks count, but water, milk and fruit juices are the healthiest. It is best to avoid alcoholic drinks.
Try to avoid sugary soft and fizzy drinks that can be high in added sugars. These can be high in calories and bad for teeth.
Signs of dehydration
When our bodies don’t have enough water, we are said to be dehydrated.
One of the first signs of dehydration is feeling thirsty.
If you think you may not be getting enough fluids, check if you have any of these other common signs of dehydration:
dark-coloured urine and not passing much urine when you go to the toilet
lack of energy
See Dehydration for more information.
Types of drinks
Try to choose healthier drinks as part of a healthy, balanced diet.
Many soft drinks are high in sugar. Food and drinks that are high in sugar are often high in calories, and eating too many calories can make you more likely to gain weight.
Some energy drinks are high in both sugar and caffeine.
Checking the nutrition labels on soft drinks, such as fruit juices and fizzy drinks, can help you make healthier choices. For more information, see Food labels.
Water is the healthiest choice for quenching your thirst at any time. It has no calories and contains no sugars that can damage teeth.
If you don’t like the taste of plain water, try sparkling water or add a slice of lemon or lime. You could also add some squash or fruit juice for flavour.
Milk is a good source of calcium, a mineral that helps build and maintain healthy bones.
It also contains vitamins and other minerals, and does not cause tooth decay.
For a healthy choice, choose semi-skimmed, 1% fat or skimmed milk. Limit your intake of flavoured milks, milkshakes, condensed milk and milk-based energy or malt drinks because these contain added sugar, which is bad for teeth.
Milk is especially important for young children. They should drink whole milk until they are at least two years old, because they may not get as many calories as they need from lower-fat milks.
Fruit juices and smoothies
Fruit juice and fruit smoothies contain a variety of vitamins that are good for our health.
A glass (150ml) of fruit juice counts as one of your recommended five daily portions of fruit and vegetables. But juice can only ever count as one portion a day, no matter how much you drink. This is because it does not contain the fibre found in whole fruits and vegetables.
Fruit juice also contains sugar that can damage teeth. It’s best to drink it with a meal because this can help protect teeth.
The sugars found naturally in whole fruit are less likely to cause tooth decay because the sugar is contained within the structure of the fruit. When fruit is juiced or blended, the sugars are released. Once released, these sugars can damage teeth, especially if juice is drunk frequently.
When you buy fruit juice, check the labels carefully and choose 100% fruit juice with no added sugar. These drinks count as one of your 5 a day. Watch out for “juice drinks”, which can contain as little as 5% fruit juice and a lot of added sugar, and do not count as one of your 5 a day.
Learn more about 5 a day.
Fizzy drinks and squashes
Fizzy drinks, squashes and juice drinks contain lots of sugar and very few nutrients, so keep them to a minimum.
Their high sugar content means they are high in calories, and foods that are high in calories can contribute towards becoming overweight. Cutting down on these drinks is a good way to reduce the number of calories you consume, while not missing out on any nutrients.
Likewise, getting children to drink fewer sugary drinks is a good way to reduce the amount of sugar they consume. Children who drink a lot of sugary drinks are more likely to become overweight.
The added sugar in these drinks also means they can damage teeth. If you do have sugary or fizzy drinks, drinking them with meals can help reduce the damage to teeth.
The best drinks to give children are water, milk and milkshakes without added sugar.
If you or your children like fizzy drinks, try diluting fruit juice with sparkling water instead. Remember to dilute squashes well to reduce the sugar content in the drink.
Diet versions of fizzy drinks also contain very few nutrients, so milk or water are much healthier choices, especially for children.
Tea and coffee
Tea and coffee contain caffeine, which is a stimulant. This means caffeine can temporarily make us feel more alert or less drowsy. Caffeine affects some people more than others, and the effect can depend on how much caffeine you normally consume.
It’s fine to drink tea and coffee as part of a balanced diet. But it’s important that tea, coffee or other drinks containing caffeine are not your only source of fluid.
Pregnant women should limit their intake of tea or coffee (see below). Neither tea nor coffee are suitable drinks for toddlers and young children.
Caffeinated drinks can also make the body produce more urine. Some people are more susceptible to this than others, but it also depends on how much caffeine you have and how often you have it.
Energy drinks often contain high levels of caffeine. They are often high in sugar. They may also contain other stimulants and sometimes vitamins and minerals or herbal substances.
The caffeine levels in these drinks vary, but there is often around 80mg of caffeine in a small 250ml can. This is the same as two cans of cola or a small mug of coffee.
People who are sensitive to caffeine should consume high-caffeine food and drinks only in moderation.
Energy drinks are not suitable for babies or children.
Pregnant women should limit their intake of energy drinks as they are often high in caffeine (see below). Check the labels of energy drinks as they often say that the drink is not suitable for children or pregnant women.
Sports drinks can be useful when you’re doing endurance sports and need an energy boost.
However, they are no different to any other sugary soft drinks, which means they are high in calories and contribute to tooth decay.
Unless you’re taking part in endurance sports, water is the healthier choice and the best way to replace water that you have lost.
Caffeine during pregnancy
Pregnant women should have no more than 200mg of caffeine a day. One mug of instant coffee contains around 100mg of caffeine.
This is because high levels of caffeine can result in babies having a low birth weight, which can increase the risk of health problems in later life. High levels of caffeine might also cause miscarriage.
For more detail on how much caffeine is safe during pregnancy, see Foods to avoid when pregnant.
The eat well plate shows the different types of food we need to eat – and in what proportions – to have a well balanced and healthy diet.
It’s a good idea to try to get this balance right every day, but you don’t need to do it at every meal. And you might find it easier to get the balance right over a longer period, say a week.
Eating healthily is about about eating the right amount of food for your energy needs. In England, most adults are either overweight or obese. This means many of us are eating more than we need, and should eat and drink fewer calories in order to lose weight.
Based on the eatwell plate, you should try to eat:
Plenty of fruit and vegetables
Did you know that we should be eating at least five portions of a variety of fruit and veg every day.
More on five daily portions of fruit and veg
Plenty of potatoes, bread, rice, pasta
and other starchy foods
Choose wholegrain varieties whenever you can.
More on starchy foods
Some milk and dairy foods
More on milk and dairy foods
Some meat, fish, eggs, beans
and other non-dairy sources of protein
More on meat
More on eggs
More on beans and pulses
Just a small amount of foods and drinks
high in fat and/or sugar
More on fat
More on sugar
Try to choose options that are lower in salt when you can.
More on salt
Is the eatwell plate for me?
The eatwell plate applies to most people – whether they’re a healthy weight or overweight, whether they eat meat or are vegetarian, and no matter what their ethnic origin.
However, it doesn’t apply to children under the age of two because they have different nutritional needs. Between the ages of two and five, children should gradually move to eating the same foods as the rest of the family, in the proportions shown on the eatwell plate. Find out more in Feeding your baby and Weaning and beyond in the Birth to five guide.
Anyone with special dietary requirements or medical needs might want to check with a registered dietitian whether the eatwell plate applies to them.
If you’re a fan of good cooking, learning from others – both from their mistakes and successes – the fourth season of Worst Cooks In America might be something meant just for you.
Whether you can cook or can’t, it’s always fun to watch cooking-challenged people try to do their best in front of an audience of millions. It’s simply fun, hilarious, exciting, inviting! And it’s also always great to see how people learn from their mistakes (or don’t), how people evolve, how they develop their skills and become great chefs. It’s always great to learn something new yourself, to gather new ideas and new ways of cooking something.
With all that in mind, and of course for your simple viewing pleasure, Worst Cooks in America is doing the best to satisfy your hunger for all of it! Especially as the hapless are mentored by superstar chefs Anne Burrell and Bobby Flay.
“Worst Cooks is a once-in-a-lifetime opportunity for these hapless cooks to learn from the best of the best – Anne and Bobby. Their natural competitive nature and sense of humor dealing with their team’s mishaps and blunders have made the show an audience favorite,” said Bob Tuschman from Food Network. “The culinary transformations are heartwarming and hilarious – viewers will be amazed at just how far the contestants come.”
The fourth season premiers February 17th.
Disclosure: This post was requested by an advertiser.