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The Tampa Tribune

Published: October 18, 2007

Want to share your favorite healthy recipe? Visit TBO.com, Keyword: Recipe; e-mail 4you@tampatrib.com; or mail it to The Tampa Tribune, 200 S. Parker St., Tampa FL 33606.

Facts Cut Fat

Next time you're in need of a fast-food fix (once a year, right?), check the restaurant's nutrition guide before ordering. People eating comfort foods after a bad day ate 69 percent less when they checked the calorie content before digging in.

"Unhappy people eat more fattening food because they believe it'll make them feel better," says lead author Nitika Garg of the University of Mississippi. "But knowing how unhealthy foods are takes away from the pleasure of eating them."

Decrease your binge risk by always seeking the facts.

menshealth.com

Pipe Cleaner

If you're prone to urinary tract infections, take heart. Duke University researchers injected 25 mice with forskolin, an herbal extract from an Indian plant called Coleus, and found that their bladders expelled more than 75 percent of previously trapped E. coli bacteria – the cause of 90 percent of UTIs.

"We're hoping forskolin will be a drug-free way to treat recurring urinary tract infections," says Soman Abraham. The extract is sold in health food stores, but Abraham warns against taking it for UTIs until it has been studied further.

womenshealthmag.com

Sushi To Go? Watch Out

Grabbing a box of ready-to-eat sushi from the grocery store? Say sayonara to any leftovers still in the fridge after 24 hours, a University of Florida food safety expert says.

"Any signs of spoilage are bad, but just because it looks good doesn't mean it's safe," said Keith Schneider, an associate professor of food science with UF's Institute of Food and Agricultural Sciences.

Takeout and doggie bags from sushi restaurants should be eaten when you get home or thrown away, he said.

That's because foods can interact when they're placed together. Inside a sushi roll, bacteria sometimes find ideal conditions in the spaces where moist ingredients come in contact with dry ones, or where foods with different pH meet. The result: faster spoilage.

"Sushi is meant to be consumed the day you buy it," said Schneider, who co-authored a document on safe sushi preparation in retail operations with UF seafood expert Steve Otwell. "Each food item has a different spoilage rate, so it's difficult to put a shelf life on" sushi.

University of Florida

[Recipe of the week]

Harvest Lasagna

5 cups stemmed spinach leaves

1 (15-ounce) container reduced-fat ricotta cheese

11/2 cups shredded, reduced-fat mozzarella cheese

1/2 cup grated fresh Parmesan cheese

1 egg white

2 tablespoons fresh, chopped parsley

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup chopped onion

1 cup chopped bell pepper

2 medium zucchini, chopped

2 teaspoons minced garlic

1 (26-ounce) jar tomato-basil sauce

8 no-boil lasagna noodles

Microwave spinach on high for 4 minutes. Drain and mix with ricotta, half of mozzarella, half of Parmesan, egg white, 4 teaspoons of parsley, salt and pepper.

Coat an 8-inch square microwavable dish with cooking spray. Mix in onions, pepper, zucchini and garlic. Mix until coated with spray, then cover tightly with microwave-safe plastic wrap and cook on high for 5 minutes, stirring once. Uncover and scrape vegetables onto a plate.

Spread a layer of tomato sauce over bottom of same dish. Add a layer of 2 noodles. Spread a third of cheese mixture over noodles, covering noodles completely. Spoon a third of vegetable mixture over cheese, then spoon on a quarter of sauce, making sure noodles are covered. Repeat to make 4 layers. Top final layer with remaining sauce.

Cover with microwave-safe plastic wrap and cook on high for 10 minutes or until noodles are almost tender. Scatter remaining mozzarella and Parmesan over top and cook uncovered on high for 5 minutes or until cheese is melted. Sprinkle with remaining 2 teaspoons parsley. Let sit 5 minutes before cutting. Serves 6.

Per serving: 353 calories, 14 grams fat, 46 milligrams cholesterol, 776 milligrams sodium, 33 grams carbs, 4 grams fiber, 25 grams protein

womenshealthmag.com

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