![]() Palo Alto Medical Foundation: “Fast Food.”Īmerican Heart Association: “Easy Chicken Salad. Journal of Nutrition: “Carotenoid Absorption from Salad and Salsa by Humans Is Enhanced by the Addition of Avocado or Avocado Oil.”įood Chemistry: “Determination of Fourteen Polyphenols in Pulses by High Performance Liquid Chromatography-Diode Array Detection (HPLC-DAD) and Correlation Study with Antioxidant Activity and Colour.” Veg Heads, try pinto beans instead of chicken. Mayo Clinic: “Make Healthy Choices at Any Restaurant.” Fajita chicken, fresh Romaine blend, cotija, cheddar and a four cheese blend, all mixed with fresh cilantro, tomatoes and onion and tossed in a slightly spicy chipotle ranch dressing and mixed with tri-colored corn strips. Blend until you reach the consistency of a creamy dressing, adding more water (about 1 tablespoon at a time) as needed. New England Journal of Medicine: “Association of Nut Consumption with Total and Cause-Specific Mortality.” Into a blender or the bowl of a large food processor fitted with the S-blade, add yogurt, feta, lemon juice, and a generous drizzle (about 3 to 4 tablespoons) good extra virgin olive oil and 2 to 3 tablespoons water. Journal of the Academy of Nutrition and Dietetics: “The Effects of Increased Protein Intake on Fullness: A Meta-Analysis and Its Limitations.Īcademy of Nutrition and Dietetics: “Different Kinds of Lettuces and Greens,” “Serving Size vs. Lisa Cimperman, clinical dietitian, University Hospitals Cleveland Medical Center.Ĭleveland Clinic: “8 Ways to Make a Super Healthy Salad.”Īmerican Journal of Clinical Nutrition: “Carotenoid Bioavailability is Higher From Salads Ingested With Full-fat Than With Fat-Reduced Salad Dressings as Measured With Electrochemical Detection,” “Sodium Content in Major Brands of US Packaged Foods, 2009,” “Fried-Food Consumption and Risk of Type 2 Diabetes and Coronary Artery Disease: A Prospective Study in 2 Cohorts of US Women and Men.”
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