Health Advice



Nutrition News: Healthy Eating Habits

Charlyn Fargo on

No. 5: Add low-fat or fat-free dairy -- milk, yogurt, cheese, lactose-free dairy, soy milk or soy yogurt.

No. 6: Swap oils for butter -- olive oil, avocado oil, walnut oil. Try making a homemade salad dressing with a different oil or swap yogurt for mayo. Avocado toast sprinkled with "everything bagel" seasoning makes a great breakfast.

Q and A

Q: What is manchego cheese and how do you use it? I recently saw a recipe that called for it.

A: Like cheddar, manchego is an uncooked, pressed-curd cheese. It's made using the tangy milk of the manchega sheep in their native provinces just south of Madrid that make up the region of Spain called La Mancha. It has an intense, zesty taste and a crumbly texture that's rich, full and slightly salty at the finish. It's an ideal table cheese served with olives, sun-dried tomatoes and crusty bread or as part of a cheese board with figs and plums. It melts well and can be used as a substitute for mozzarella. It's also wonderful in dishes like grilled cheese and sprinkled over tacos.



Even with temperatures dropping and the leaves turning, a salad often can be very satisfying -- and a healthy alternative to a heavy meal. Here's a recipe for a beef steak salad with dried cherries, from the "Beef. It's What's for Dinner" website. A key to satisfying salads is to pair protein with any salad.


Servings: 4

1 beef top sirloin steak, boneless, cut 1-inch thick (about 1 pound)


swipe to next page



Rudy Park Nate Beeler Nest Heads Joey Weatherford Peter Kuper One Big Happy