Latest news with #healthy
CTV News
4 hours ago
- Lifestyle
- CTV News
How to make every salad ever
Ottawa Watch We whip up some delicious, colourful, and healthy salads with best selling cookbook Author Greta Podleski.
The Sun
3 days ago
- Entertainment
- The Sun
Vicky Pattison strips to leopard print underwear and reveals ‘strong, healthy' body after heartbreaking health struggle
VICKY Pattison has been praised by her followers for sharing an unedited picture of her "strong and healthy body". The ex-Geordie Shore star and TV presenter posted a photo in her underwear, taking a selfie in the mirror of her hotel in a matching leopard set after completing a charity trek for CoppaFeel. 5 5 Starting off with her trademark humour, Vicky joked: "Imagine my utter shock and dismay when after 3 days trekking through the Icelandic mountains I don't instantly look like a Victoria secret angel/professional athlete/waif like model?!!! HOW RUDE??? 😂" She then turned serious and urged people to appreciate their bodies no matter what they looked like as long as they were healthy. "This is just a little reminder that strong, healthy bodies are what we all should be aiming for… and healthy looks quite different on everyone ♥️" she wrote. "Instead of obsessing over how we look.. I feel like instead we should be focusing on how we feel and what we're capable of 😍" Praising CoppaFeel, which raises awareness and money for breast cancer charities, she wrote: "I am proud of my little body and what it got me through last week… and I am even prouder of the women I trekked with that have survived breast cancer or are living with this awful disease. "THEIR bodies, achieved incredible things last week.. and they deserve to be celebrated 🥹" "It's time we shifted our perspective and focused on health, happiness AND feeling good.. rather than some unobtainable and toxic aesthetic," she noted. "Every lump, bump, scar, stretch mark and tiger stripe on our body tells a story.. whether that be of strength, resilience, experience or pure joy.. "These things make us who we are and we shouldn't hide them away.. we should celebrate them." Friends, family and celeb pals were quick to send their love to the star and praise her loving message. Doctors gaslit me into thinking I wasn't ill – experts failed me & now I may never be a mother, reveals Vicky Pattison Gaby Roslin wrote: "Bloody love you ❤️ gorgeous through and through ❤️" prompting Vicky to respond, "right back at you missus 😍" Zoe Ball added: "Love you lady pants. keeping it real." "Always gorge! …. Always ❤️" added Cat Deeley. Cake making TikToker Keith Scovell added: "Love love love this. Our body's are a album of our lives and we should embrace it all 🙌🙌" 5 Vicky's Discovery Vicky's journey with her body comes after she revealed she had been diagnosed with PMDD after being "gaslit" for years by medical professionals into believing nothing was wrong with her. PMDD (Premenstrual Dysphoric Disorder) left Vicky suffering from anxiety, depressive moods, rage, crippling cramps, and a feeling of hopelessness that, at points, left her with suicidal ideation. "I was told everything from, 'This is just PMS, everyone experiences it, other women can just handle it better' to, 'This is psychological — you need antidepressants.' 'I was told by one doctor, 'Maybe it'll be better if you lose weight.'' Her voice breaks when she reflects on the battle she still faces. Vicky says: 'Every month, you lose yourself — and as I've gotten older, it's gotten worse. "It used to last a few days, but now it's seven to ten days before my period. 'I'm anxious, I'm emotional, I'm exhausted, and I'm completely unrecognisable from the woman I am the rest of the time. 'The things that bring me joy don't bring me joy.' 'I broke down when she said I had PMDD,' Vicky said of her diagnosis after turning to private medical care three years ago. 'I'd had five years of being gaslit.' 5
Yahoo
3 days ago
- Lifestyle
- Yahoo
The Season of Sensational Salads
MISSION, Kan., July 28, 2025 /PRNewswire/ -- (Family Features) The warmer months mean one thing: salad season is officially here. With fresh flavors abounding, now is the perfect opportunity to tap into an unexpected veggie: celery. Celery is packed with flavor and low in calories, making it a smart choice for snacking and cooking a variety of meals throughout the day. Made up of 95% water, it's also naturally hydrating and high in fiber to keep you feeling full and refreshed. Available year-round, an option like Dandy Celery from Duda Farm Fresh Foods redefines what celery can be – crispier, sweeter and less stringy – through a legacy of quality, innovation and consistency in celery cultivation since 1926. This Fresh Salad with Grilled Strawberries and Celery, Berries and Burrata, for example, combines celery with other fresh, warm-weather favorites like strawberries, blackberries, blueberries and raspberries on a bed of arugula – topped with a sweet, citrusy dressing – for a refreshing, nourishing lunch or dinner. Or for an Asian twist, try this Thai Lime Chicken Salad, which features celery, carrots, cucumber and poached chicken breast over a Jasmine rice base with an Asian-inspired dressing that brings a touch of heat to the table. Find more recipes for salad season and beyond at Fresh Salad with Grilled Strawberries and Celery, Berries and BurrataRecipe courtesy of Marie Reginato on behalf of Duda Farm Fresh FoodsServings: 2 Salad:4 sticks Dandy Celery, divided4 strawberries, cut in half1 handful blackberries blueberries raspberries1 medium burrata ball, cut in half3 cups arugula 1 handful hemp seeds Dressing:3 tablespoons orange juice 2 tablespoons lemon juice 1 1/2 tablespoons Dijon mustard 1 tablespoon honey or maple syrup3 tablespoons olive oil1 pinch sea salt Using grill pan or directly on grill, cook two celery sticks and strawberries until soft with grill marks on either side. While celery and strawberries grill, make dressing. In jar, mix orange juice, lemon juice, Dijon mustard, honey, olive oil and salt. Cut grilled and remaining raw celery sticks at angle into 1/4-inch pieces. In mixing bowl, toss celery, strawberries, blackberries, blueberries, raspberries, burrata, arugula and hemp seeds with dressing. Mix well. Thai Lime Chicken SaladServings: 4 4 stalks Dandy Celery, sliced on bias1 cucumber, split, seeded and sliced on bias2 carrots, peeled and julienned2 cups Jasmine rice, cooked and cooled slightly1 bunch scallions, green section finely chopped and white ends julienned2 cups poached chicken breast, shredded3 tablespoons avocado seed oil3 tablespoons rice vinegar1 tablespoon palm sugar2 tablespoons toasted sesame oil2 tablespoons lime juice2 tablespoons tamari1 tablespoon fish sauce1/2 teaspoon crushed chili flakes (optional) salt, to taste pepper, to taste1 cup roasted peanuts or cashews, crushed1 cup fresh cilantro sprigs4 lime wedges In medium bowl, combine celery, cucumbers, carrots, cooked rice, scallions and shredded chicken. In another bowl, whisk avocado seed oil, rice vinegar, palm sugar, sesame oil, lime juice, tamari, fish sauce and chili flakes, if desired, until sugar is dissolved. Adjust seasoning with salt and pepper, to taste. Pour mixture over celery and shredded chicken mixture; toss to mix. To serve, portion out salad and top with crushed nuts, cilantro sprigs and lime wedges. Michael French mfrench@ About Family Features Editorial SyndicateA leading source for high-quality food, lifestyle and home and garden content, Family Features provides readers with topically and seasonally relevant tips, takeaways, information, recipes, videos, infographics and more. Find additional articles and information at and View original content to download multimedia: SOURCE Family Features Editorial Syndicate Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Yahoo
6 days ago
- General
- Yahoo
10 Cheap Fish You Should Avoid Buying At All Costs
We may receive a commission on purchases made from links. There's a lot to like about fish. It's tasty and versatile, many varieties offer high-quality lean protein, and even fatty fish provide healthy omega-3 fatty acids instead of the saturated fats found in red meats. That's why the current Dietary Guidelines for Americans suggest having fish (or seafood) twice a week. Of course, that simple description of "fish" covers a lot of territory. Some are cheap, while some command a hefty price. Some are farmed or harvested sustainably, while others come with unadvertised baggage in the form of unsustainability or poor working conditions. Some are healthier, while others just plain taste better. As a trained chef from Canada's seafood-centric East Coast (and the descendant of a long line of fishermen), I've spent a lot of my life cooking fish, and also writing, researching, and thinking about how it's raised and harvested. That means I've reluctantly ruled out a lot of inexpensive, otherwise-appealing kinds of fish for one or another of the reasons given above. Here are 10 common low-priced options, and why I suggest avoiding them. Read more: 7 Foods Guy Fieri Doesn't Touch Asian Catfish Catfish is one of America's longstanding favorites, especially in the Southern states. And deservedly so, because it's good stuff. Mostly it's eaten breaded and fried, which isn't exactly a strong endorsement of the "fish is healthy" argument, but it's a versatile choice that can be cooked in many other ways if you choose to do so. American catfish is a safe, practical, and reasonably priced product. It may be wild-caught or farmed, but all commercially sold catfish of U.S. origin are good choices. American catfish farms adhere to industry-standard best practices, and wild-caught blue cats from Chesapeake Bay are harvested in a responsible and sustainable fashion. Sadly, that's not reliably the case for Asian catfish. They're from a related species, pangasius, but they can't legally be sold as "catfish" in the U.S. because that label is reserved for domestic species. Instead, you'll see it sold as swai, basa, tra, and a few other names. Consumers should avoid options that come from Vietnam or China because of heavy chemical use (and the associated health and environmental issues) in their farming process. Pink Or Keta Salmon You may be surprised to see salmon on a list of "cheap fish," because it's not generally among the cheapest offerings at your local store's seafood section. That's especially true of premium wild-caught Pacific salmon, which fetches a correspondingly serious price. That said, there are several types of salmon out there, and not all of them are necessarily premium products. In fact, there are two that typically fall into the low-priced category, largely because they are kind of disappointing as salmon goes. One is Keta salmon, often known as chum or dog salmon, because in the past it was used for feeding sled dogs. The other is pink salmon, a small and very common Pacific species (your canned salmon will usually be pink, unless the label specifies otherwise). You'll often find these as fillets or even whole fish in the freezer section of your supermarket, where they're the lowest-cost salmon option. Don't get me wrong, it's not that they're in any way bad. U.S.-caught Keta and pinks make a decent meal, but they're leaner and less flavorful than other salmon species, and therefore prone to coming out dry and overcooked. Overall, it's usually worth spending a bit more to get a tastier variety. Non-Certified Tilapia Over the past couple of decades, tilapia has gone from being a relative novelty at the seafood counter to one of the most widely available and inexpensive choices. You'll find tilapia recipes everywhere, including this site, and there's definitely a recipe for every taste. And yet, despite tilapia's popularity, it's hard to find anyone who's really enthusiastic about it. Recipe writers and chefs speak of it as a blank slate for cooking with, which is a polite way of saying it's pretty flavorless. The FDA calls it one of the best fish to eat, but that's purely on the narrow basis of it being low in mercury. Like most fish, it's a good protein source, but it's low in the healthy omega-3 fatty acids that fish are prized for. So far, I've made the case that it's mediocre, not that it's bad. What earns tilapia a place on this list is the often-dubious quality of its farming. Tilapia from countries such as Colombia, Indonesia, or Taiwan, or countries that have earned certification from one of the industry's recognized certification bodies, is okay to buy if that's your thing. Tilapia farmed in China should be avoided because of environmental and potential health issues. Canned Tuna This one may feel like a gut-punch for a lot of you, and I totally get it. Canned tuna is a reliable pantry staple, something we've all leaned on for generations as an inexpensive ingredient for quick and easy meals. So before you panic, I'm not suggesting that you stop buying it entirely, just that you should always read the label on canned tuna and know what you're getting. There are two reasons why I say this. One is that tuna, even the smaller species, is a predator that tends to accumulate mercury in its tissues. That can cause health issues in humans, and it's especially harmful for fetal development and in children, where their growing brains can be affected. A second reason comes down precisely to tuna's popularity. This has created significant pressure on wild populations of tuna, and also impacts other species that are caught as "bycatch" of the tuna industry. Look for canned tuna that names its species on the label (skipjack has lower mercury levels than albacore or yellowfin, for example), and brands that carry certification logos from one of the major certification bodies, like the Marine Stewardship Council. Those are harvested responsibly, with minimal impact on other species. Orange Roughy Orange roughy is a niche product, compared to fish like salmon, tuna, and tilapia, but it's still a common and popular choice in some regions. It isn't as cheap as it used to be, but if you see it in stores, it may still be one of your more economical options. Unfortunately, while it's tasty and relatively affordable, this isn't a fish you should buy frequently. Unlike the commonly-farmed tilapia, which comes to harvest with a speed that rivals factory-bred meat chickens, orange roughy is a long-lived and slow-reproducing fish. That's not a combination that favors sustainability, because fish with those characteristics are extremely vulnerable to fishing pressure. Roughy fisheries also take place in environmentally sensitive areas, where their impact is yet unknown and hard to gauge. Generally, roughy should be avoided because of environmental issues. It's also worth noting that as a long-lived predator species, roughy accumulates a lot of mercury in its tissues. In fact, it's one of the species highest in mercury, according to the FDA, so it should be avoided on that basis alone. Atlantic Cod Cod was once a universal staple fish of the blue-collar world, whether fresh, dried, or salted. Mark Kurlansky's award-winning 1989 book is called "Cod: A Biography of the Fish that Changed the World," and he's not wrong. You won't see a lot of Atlantic cod out there anymore, and there's a reason for that: Although generations — centuries! — of fishermen had considered them to be inexhaustible, but by 1992, the cod population had utterly collapsed. It was a cautionary tale that still reverberates today, especially along the coasts of New England and Atlantic Canada, where our lifestyle was largely built around the fishery. Generations of my own family had fished cod, including (very briefly) myself, in the late 1970s. Today, only a very few, small-scale sources of Atlantic cod are good options, and personally, I don't buy even those because every fish landed, even in responsible and closely-managed fisheries, still diminishes the remaining gene pool. For your favorite cod recipes, choose Pacific cod, or East Coast alternatives like haddock or ling. Tilefish If you're a saltwater angler, you may already have a fond acquaintance with tilefish. They're a fun fish to catch, with adult specimens averaging around 15 pounds and occasionally getting to 50 pounds or more. They're also a great fish for eating. They're moist and flaky, like grouper or snapper, but with an unusual, subtle sweetness that reminds some diners of crab or scallops. Even if you don't get out to fish for your own, tilefish can often be found at your local fishmonger for a price that's quite reasonable considering its culinary virtues. So why would you want to avoid such a tasty, pleasing fish? Well, it's that "m-word" again. As a large deep-water predator, tilefish tend to accumulate a lot of mercury in their tissues. In fact, in two decades of testing by the FDA, tilefish from the Gulf of Mexico had the highest levels of mercury contamination found in any fish species. Levels were lower in Atlantic-caught tilefish, so feel free to indulge in that occasionally if you're not pregnant or nursing, but there are definitely safer options for your money. Winter Skate It pains me to write this because I'm a big fan of skate, and I consider it to be an unfairly overlooked seafood option on our side of the Atlantic. Skate are flat, diamond-shaped fish rather like rays, and usually what you'll see in fish stores are the so-called "wings." I've enjoyed skate for years whenever I could find it, because it's a great fish to cook. A slab of "wing" gives you two large fillets, one above and one below a dividing line of rib-like cartilage (like sharks, skate have no bones). It's delicious, and once cooked, it's easy to slide the flesh from the cartilage for serving. So why is it on this list? Well, there are a couple of reasons. One is that — again, like shark — because of its unusual physiology, skate breaks down quickly when it's not absolutely fresh, and produces an ammonia-like aroma if it is handled incorrectly. More importantly, winter skate, which has seen significant growth in popularity, should be avoided except for a few specific certified fisheries. Populations are just too low, and skate is a slow-maturing species. Also, a number of less-exploited skate species only avoided being listed as endangered because there simply wasn't enough data, which doesn't exactly inspire confidence. Farmed Coho Salmon Let's finish up by circling back to salmon. As I mentioned earlier, there are a handful of Pacific species you can choose from, as well as farmed Atlantic salmon, and a limited quantity of wild Atlantic salmon from Europe. I've already suggested that you give pink and Keta salmon a miss because of their modest quality. Sockeye and king (aka Chinook) salmon, and European salmon, are pricey and in the latter case often hard to find. That leaves farmed Atlantic and Coho as the value options when you're shopping for salmon, giving you lots of flavor and heart-healthy omega-3s, without breaking the bank. Of the two, wild-caught Coho generally commands a higher price. Over the past few years, you may have noticed that farmed Coho salmon has begun to appear in your local store at a price that competes directly with farmed Atlantic salmon for value. Unfortunately, while you can find certified or responsibly farmed Atlantic salmon from many sources, the farmed Chilean Coho should be avoided. The operators of those farms have a history of escapes, which has led to Coho naturalizing and threatening native species and the local ecosystem. Read the original article on Tasting Table.
Daily Mail
23-07-2025
- Health
- Daily Mail
Is an expensive high street lunch ever worth it? From Pret's £12.95 salmon box to Sainsbury's £4.50 green salad, SARAH RAINEY tries the 'healthy' top offerings... and has a surprising verdict
As summer lunch plans go, there are few more convenient options than buying a salad box from your favourite sandwich shop or supermarket. But forget wilted lettuce, squashed tomatoes and soggy croutons; today's healthy lunches truly are a cut above your average home-chopped salad.
