Food and Beverage
Beyond Protein: 2 Nutrients Your Plate Might Be Missing
Nutrients: Everyone is talking about protein these days whether watching their weight or managing a disease like type 2 diabetes. However, fiber and healthy fats are nutrients many people are overlooking. One food that makes it easier to invest in your health, according to nutrition experts: avocados.
Beyond Protein: 2 Nutrients Your Plate Might Be Missing
(Feature Impact) Everyone is talking about protein these days whether watching their weight or managing a disease like type 2 diabetes. However, fiber and healthy fats are nutrients many people are overlooking. The latest reports show most Americans already meet or exceed recommendations for protein while nearly all (about 95%) do not eat enough fiber, and many people consume too much saturated fat versus unsaturated fat, according to the 2025 Dietary Guidelines Advisory Committee. Prioritizing ways to get more fiber and healthy fats on your plate could be key to managing weight and type 2 diabetes goals this summer.
One food that makes it easier to invest in your health, according to nutrition experts: avocados.
A growing body of research and materials from Avocados – Love One Today, a science-based resource, suggests fresh avocados offer weight management benefits, help with type 2 diabetes management and are good for blood sugar management.
According to a study* of more than 27,000 adults published in the journal “Internal Medicine Review,” people who ate just over half of an avocado per day weighed 7.5 pounds less, had smaller waist sizes and tended to have healthier overall eating habits, including higher intakes of fiber and healthy fats, compared to people who didn’t eat avocados. Among the list of benefits, this delicious and healthy fruit uniquely contains fiber and healthy fats in each nutrient-dense bite which slows digestion, helping you feel satisfied and fuller longer which can help you consume fewer calories overall. In fact, if you’re using a GLP-1, avocados are one of the foods to add to your menu to make small meals feel more filling and satisfying while supporting nutrient needs.
Scientists also recently took a second look at the largest study* about avocado consumption to-date involving close to 1,000 adults, per the journal “Current Developments in Nutrition,” and found that consistently eating one avocado every day for six months (no other diet changes required) significantly reduced dietary glycemic load (GL) by nearly 14 points, a metric that evaluates how what you are eating is affecting your blood sugar levels. GL may be an important consideration in the management of chronic diseases like type 2 diabetes. By slowing digestion, fiber and healthy fats also support stable blood sugar levels.
There are many ways to enjoy avocados, including chopped, sliced, mashed, blended, in baked goods or even frozen. Avocados add flavor, variety and nutrition across the day.
Try these recipes for Avocado and Blueberry Chia Pudding, Avocado Breakfast Bowl with Leafy Greens for your next breakfast or snack.
*Remember: Small, consistent food choices can add up over time. Research suggests regularly eating avocados may support weight management and blood sugar targets while providing the fiber and healthy fats that many Americans are overlooking. These studies were supported by the Avocado Nutrition Center. While these findings are encouraging, the studies highlighted show an association, not cause and effect, and thus more research is needed to confirm these findings in other populations.
To explore evidence-based avocado nutrition information, along with practical tips and easy recipes, visit Avocados – Love One Today, a leading resource for avocado nutrition information.
Avocado and Blueberry Chia Pudding
- 1 1/2 cups plain, unsweetened soy milk (or milk of choice)
- 1 ripe, fresh avocado, halved, pitted and peeled
- 3/4 cup frozen blueberries
- 1/2 cup unsweetened vanilla Greek yogurt
- 1 tablespoon maple syrup
- 1/3 cup chia seeds
To Serve:
- 1/3 cup granola
- 1/3 cup fresh blueberries
- 1 kiwi, chopped
- 1/2 fresh, ripe avocado, halved, pitted, peeled and chopped
- In blender, puree soy milk, avocado, blueberries, yogurt and maple syrup until smooth. Pour mixture into storage container or bowl and add chia seeds. Whisk well to combine. Cover with lid or plastic wrap and refrigerate 4 hours or overnight, until thickened.
- To serve, divide into bowls and top with granola, fresh blueberries, kiwi and avocado.
- Notes: Use any milk (dairy or non-dairy) that you prefer in pudding. Use fresh blueberries or conventional frozen blueberries. Other topping options include: nuts, seeds, hemp hearts, sliced banana or strawberries, or nut butter.
Avocado Breakfast Bowl with Leafy Greens
Bowl:
- 1 medium sweet potato, chopped (about 1 3/4 cup)
- nonstick cooking spray
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/2 cup quinoa
- 1 cup water, plus additional for boiling eggs, divided
- 2 eggs
- 2 cups arugula
- 1 ripe, fresh avocado, halved, pitted, peeled and chopped
- 1/4 cup pickled red onions
Avocado Tahini Dressing:
- 1/2 large avocado
- 1/4 cup tahini
- 1 lemon, juice only (2 tablespoons)
- 3/4 cup water
- 1 tablespoon fresh chives
- salt, to taste
- pepper, to taste
- Preheat oven to 400 F. Add chopped sweet potato to baking sheet. Spray with cooking oil then add smoked paprika, garlic powder and salt. Toss to coat in spices. Bake 22-25 minutes, or until tender.
- In medium saucepan, add quinoa and water. Bring to simmer and cover, cooking 12-15 minutes, or until quinoa is tender and fluffy.
- Fill small saucepan with water and bring to boil. Use slotted spoon to lower eggs into water. Cook 8 minutes then transfer eggs to bowl of ice water to cool before peeling.
- To make dressing: In small blender, puree avocado, tahini, lemon juice, water and fresh chives until smooth. Add more water, 1 tablespoon at a time, if needed, to thin until pourable. Season with salt and pepper, to taste.
- Assemble bowls, each with 1/2 sweet potato, 1/2 cup quinoa, 1 egg, 1 cup arugula, 1/2 avocado, 2 tablespoons pickled red onion and 3 tablespoons dressing. Reserve remaining dressing in refrigerator.
Heart-Healthy Frozen Avocado Banana Paleta
- 1 ripe, fresh avocado, halved, pitted, peeled and diced
- 4 cups orange juice
- 2 medium bananas, peeled and sliced
- 1 tablespoon lime juice
- 8 paper cups (5 ounces)
- 8 wooden craft sticks
- In blender, blend avocado, orange juice, bananas and lime juice on high until smooth. Divide into paper cups. Cover cups with aluminum foil. Insert one stick through center of each foil. Freeze 4 hours until firm.
SOURCE:
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recipes
Celebrate the Return of Fall with One-Pot Ratatouille Spaghetti
As the seasons change, you don’t have to overhaul all your meal plans immediately. Usher in the arrival of autumn with recipes like Ratatouille Spaghetti that blend fresh, summery produce with warm fall flavors.
Last Updated on November 13, 2026 by Daily News Staff
Celebrate the Return of Fall with One-Pot Ratatouille Spaghetti
(Feature Impact) As the seasons change, you don’t have to overhaul all your meal plans immediately. Usher in the arrival of autumn with recipes that blend fresh, summery produce with warm fall flavors.
This Ratatouille Spaghetti recipe is a perfect way to make the most of those last few harvests from the garden or trips to the farmer’s market. Create layers of rich flavor by taking your time with each vegetable – first browning the eggplant then softening the zucchini and tomatoes before adding flavorful aromatics like garlic and thyme to make the whole house smell delicious. The addition of chickpeas or cannellini beans boosts the protein and fiber in the meal, and you can use a high-protein or whole-grain pasta for even more nutrition.
The best part is, while this meal might taste gourmet, you can have it ready in less than an hour – and leave yourself with only one pot to wash afterwards. Even if it’s a school night, it only takes a few extra steps to make a spaghetti dinner feel a little fancier.
Discover more seasonal recipes at Culinary.net.
Ratatouille Spaghetti
Recipe adapted from Serious Eats
Total time: 50 minutes
Servings: 6
- 1/2 cup extra-virgin olive oil, divided
- 1 pound unpeeled eggplant, cut into 1-inch pieces
- 4 1/2 teaspoons kosher salt, divided
- 2 large zucchini, divided
- 1 small yellow onion, chopped
- 6 cloves garlic, finely minced
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon crushed red pepper flakes
- 1 can (12 ounces) chickpeas or cannellini beans, drained and rinsed
- 4 1/2 cups water
- 1 cup jarred tomato puree
- 12 ounces dried spaghetti
- 1 orange, yellow or red bell pepper, cut into 1-inch pieces
- 3 medium tomatoes, cut into 1/2-inch pieces
- 1 cup packed fresh basil leaves, roughly torn
- lemon juice, to taste
- In large Dutch oven or stovetop pot, heat 1/4 cup oil over medium heat until shimmering. Add eggplant and 1/2 teaspoon kosher salt; cook 8-12 minutes, stirring occasionally, until deeply browned and softened. Transfer to medium bowl and set aside. Wipe pot clean if remaining browned bits are starting to burn.
- Cut one zucchini into 1-inch pieces. In now-empty pot, heat remaining oil over medium heat until shimmering. Add zucchini pieces, onion and 1/2 teaspoon salt; cook about 6 minutes, stirring occasionally, until zucchini is browned and softened. Stir in garlic, thyme and red pepper; cook about 30 seconds, stirring constantly, until fragrant. Stir in reserved eggplant and chickpeas or cannellini beans.
- Add water, tomato puree and remaining salt to pot then bring to simmer over medium-high heat. Add spaghetti, reduce heat to medium-low, cover pot and cook about 8 minutes, stirring often to prevent sticking, until spaghetti is almost al dente.
- Cut remaining zucchini into 1/2-inch pieces. Add zucchini pieces and bell pepper to spaghetti and cook 6-8 minutes, covered, over medium-low heat, stirring often, until pasta is al dente and vegetables are tender. Stir in fresh tomatoes and basil; remove from heat.
- Divide evenly among six bowls. Finish with squeeze of lemon juice for extra brightness, to taste, and garnish with extra olive oil, basil and crushed red pepper, if desired.
Photo courtesy of Unsplash
SOURCE:
recipes
Talking Texture: Identifying a Key Snacking Trend
Identifying a Key Snacking Trend: From the first crunch or snap to a soft, chewy finish, snacking goes beyond flavor. It’s a full-body sensory experience, and texture can play an important role in turning an everyday bite into something worth slowing down to enjoy like Buffalo Spiced Snack Mix or Butterscotch Pretzel Cookies.
Talking Texture: Identifying a Key Snacking Trend
(Feature Impact) From the first crunch or snap to a soft, chewy finish, snacking goes beyond flavor. It’s a full-body sensory experience, and texture can play an important role in turning an everyday bite into something worth slowing down to enjoy.
According to the 2026 State of Snacking Report – a collaboration between Mondelēz International, Mintel and Black Swan Data – snacks are evolving beyond simply filling the space between meals. People are increasingly interested in truly indulging in the moment, no matter the occasion, and the survey revealed texture is of growing importance in that experience, quickly becoming one of the most craveable qualities in snacking.
Texture opens a new world of surprise and delight, creating contrast and a multisensory experience that rewards attention and keeps each bite interesting. Consider these ways snackers are prioritizing texture in their indulgences.
Never Settling for Just One Texture
Today’s snackers want everything: health and indulgence, nostalgia and novelty, convenience and connection. Texture can help bring them all together in snacks like Buffalo Spiced Snack Mix, creating variety from bite to bite. Peanuts, pretzels and raisins can be part of your new go-to, getting a spicy makeover with Buffalo sauce in this quick and easy treat.
Taking Snack Time Beyond the Crunch
While crunch is a classic snacking sensation, it’s far from the only texture consumers seek. Among U.S. consumers who buy crackers, 38% said texture is an important attribute, ranking second to flavor (52%).
Colliding Textures Make Magic
When soft meets crunchy or creamy complements crispy, you can explore an entirely new level of snacking satisfaction. Among U.S. cookie consumers, 55% pointed to texture as the most important attribute when purchasing cookies, suggesting they’re choosing not just between flavors but rather looking for crispy, chewy, soft-baked options and beyond. You can bring the inspiration of colliding textures to your own kitchen with these Butterscotch Pretzel Cookies, which pair crispy cookies with chewy brownies and crunchy pretzels for a complex yet complementary combination.
Find more snacking trends and texture insights by visiting StateOfSnacking.com.
Buffalo Spiced Snack Mix
Prep time: 15 minutes
Total time: 27 minutes
Servings: 18
- Nonstick cooking spray
- 1 package (8.1 ounces) RITZ Toasted Chips Original
- 1 cup lightly salted peanuts
- 1 cup miniature pretzel twists
- 1/4 cup Buffalo wing sauce
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 1 cup raisins
- Heat oven to 375 F.
- Cover large, rimmed baking sheet with foil; spray with nonstick cooking spray.
- In large bowl, combine chips, peanuts and pretzels; set aside.
- In small bowl, mix wing sauce, honey and cumin until blended. Add to chips mixture; toss to evenly coat.
- Spread chips mixture onto prepared baking sheet.
- Bake 10-12 minutes, or until lightly toasted, stirring occasionally. Remove snack mix from oven; stir in raisins. Cool completely.
Butterscotch Pretzel Brownies
Prep time: 20 minutes
Total time: 55 minutes
Servings: 24
- Nonstick cooking spray
- 2 cups flour
- 1 teaspoon baking powder
- 1 cup butter, softened
- 1 1/2 cups packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 12 CHIPS AHOY! Cookies, coarsely chopped, divided
- 1/2 cup butterscotch chips, divided
- 5 thin pretzel twists (2 1/4 inches), broken into 1-inch pieces
- Heat oven to 350 F.
- Line 13-by-9-inch baking pan with foil, extending ends of foil over sides; spray with nonstick cooking spray.
- Combine flour and baking powder.
- In large bowl, use mixer to beat butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture. Add six chopped cookies and 1/4 cup butterscotch chips; mix well.
- Spread batter evenly onto bottom of prepared pan.
- Top with pretzel pieces and remaining chopped cookies and butterscotch chips. Use back of spoon to partially press toppings into batter.
- Bake 35 minutes, or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Cool completely.
- Use foil handles to remove dessert from pan before cutting into bars to serve.
SOURCE:
Mondelez International
Food
Separating a Good Steak from a Great One: Understanding How Cut and Preparation Make a Difference
Even frequent steak diners may not know exactly what separates one cut from another. Preparation matters too, and understanding those differences can make it easier to choose the steak that best fits your taste.
Separating a Good Steak from a Great One: Understanding How Cut and Preparation Make a Difference
(Feature Impact) Even frequent steak diners may not know exactly what separates one cut from another. The cut is simply the section of beef the steak comes from, and it helps shape tenderness, marbling and flavor. Preparation matters too, and understanding those differences can make it easier to choose the steak that best fits your taste.
Watch this to find out more:
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“When you’re looking for a great steak, it’s really all about the details,” said chef Efrem Cutler, chief steak officer for Outback Steakhouse. “It starts with quality beef and our longstanding sourcing standards. We’ve built on what we already do well across our steak lineup, from center-cut sirloin to ribeye, with even more focus on hand-trimming, seasoning, preparation and training. When you bring all of that together, you get a steak that’s tender, juicy and packed with flavor.”
Still, many diners aren’t sure which cut is right for them. Just 41% of Americans said they’re confident in their knowledge of different steak cuts, according to Outback Steakhouse’s Modern Steakhouse Survey.
If you want big, bold flavor, Cutler recommends a ribeye. For something incredibly tender, opt for the filet mignon. For a balance of flavor and tenderness, try a New York strip.
“Understanding the differences between cuts can make ordering easier,” Cutler said. “We want guests to feel confident choosing the steak that fits their taste.”
With its Best Steaks Ever lineup of hand-selected, hand-trimmed, perfectly seasoned and expertly seared steaks, including the new Down Under Delmonico Ribeye and New York strip, alongside Victoria’s barrel-cut filet mignon, center-cut sirloin and Rockhampton ribeye, guests can find the cut and flavor profile they crave.
Visit outback.com/steak to learn more and find a location near you.
SOURCE:
Outback Steakhouse
