Chef Tim Hollingsworth of barbecue joint Barrel & Ashes in Studio City, Calif., shares his tried-and-true technique for juicy, flavorful tri-tip steak. Hollingsworth trims the meat of fat, marinates it in vinegar and olive oil and sears all sides before slow roasting it to perfection and serving with arugula, tomato and avocado.
Adding more fiber to a diet can be as easy as choosing whole grains for breakfast, either in a cereal or with quinoa, oatmeal or whole-wheat toast, registered dietitian Keri Glassman says. During lunch and dinner, eat the skins on potatoes, use hummus instead of mayonnaise and substitute avocado for cheese, she says.
Fermented foods from yogurt to kimchee are making a move back onto the menu for health-conscious Americans. As scientists continue to reveal the health benefits of active bacterial cultures found in fermented foods, diners are finding the foods just right for a host of digestive conditions.
Cardiovascular nurses can give patients simple, practical nutrition advice during brief office visits to help them make beneficial behavioral changes, says Jennifer Ventrelle, a registered dietitian at Rush University Medical Center in Chicago. She says a quick assessment of a patient's diet and exercise patterns can help nurses target ways to change habits, such as a suggestion to eat at restaurants less often or reduce alcohol consumption.
An addiction to sweets is difficult to break because sugar stimulates reward centers of the brain and affects stress hormones that can provide a temporary sense of relief from anxiety, says Dr. Charles Raison, a psychiatrist at Emory University Medical School. He says a complete diet overhaul to eliminate most processed and packaged foods and focus on natural foods can be easier for some people than trying only to reduce sugar intake.