It turns out, too little salt can be dangerous, too. How to tell if you’re deficient and what to eat to safely add sodium back into your diet.
Carrots taste amazing roasted, but there are so many other ways to use carrots in cooking that treat them differently. For instance, you can use carrots in a soup or smoothie, bake them into a carrot cake bar or cupcake, or you can even keep them raw but spiralize them to make a fresh, light salad.
When it comes to dinner, we’re all about fast prep with fancy results. After all, the meal has to be delicious and healthy, so we don’t just order takeout—but it also has to be quick and simple to make, because we don’t have time for elaborate kitchen acrobatics most nights, and we’re guessing you don’t, either.
Roasted root vegetables are an ideal winter side dish, and when they become brown and caramelized, they have a sweetness that can satisfy your sugar cravings. Usually, it’s plenty to toss them with just olive oil, salt, and pepper, but when you want a bit more, this is your dish. The citrus adds brightness, the sage adds softness, and when are whole roasted garlic cloves not a good thing?
Let’s say you’re at the office or having drinks with friends, and you eat something garlicky or drink something mouth-staining (cough–red wine–cough cough), but you don’t have a toothbrush handy. No worries: Chew on one of these 6 items to freshen breath, whiten teeth, and get rid of plaque buildup and stains.
Zoodles get all the Instagram love, but you can make noodles out of lots of vegetables—and you don’t even need an expensive spiralizer. A regular vegetable peeler or julienne peeler can help you create lovely noodle-esque strands of vegetables that are enjoyable raw or very lightly cooked, full of nutrients and free of empty carbs.