The humble pumpkin appears each fall as jack-o-lanterns on our Halloween doorsteps and in beloved pie at our Thanksgiving feasts. But there's much more to this highly nutritious fruit. Native Americans taught the pilgrims how to grow and roast this orange-colored fruit. Colonists sliced off pumpkin tops, removed the seeds and filled the insides with milk, spices and honey. Baked in hot ashes, this treat is the origin of our pumpkin pie.
DULUTH — It is fall and football season. Gathering to attend a game or watch one on television is part of life in northern Minnesota. Food and football usually bring out pizza, potlucks and snacks. It's hard to keep healthy eating on track during fall weekends. But with a little creativity and menu-planning, you can fit heart-healthy options into the fun.
Zucchini is exploding in gardens and filling farmers' market stands. A popular option for this green veggie is zucchini bread. Recipes often add a lot of sugar, and then we top it with high saturated fat butter. This tasty treat does not promote the health benefits of this summer garden gem.
With Easter around the corner, baskets are filling up with candy. Sugar-packed treats are also part of the celebration for many adults. Pop a Peep bunny or chick in your mouth and you've just enjoyed a teaspoon and a half of sugar. Sink your teeth into a Cadbury crème egg and you've had 5 teaspoons. Four jelly beans equal a teaspoon of sugar. It's easy to see how Easter candies quickly load up our diets with added sugars.