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You like Tuna, well if you life chickpeas. Here's a different way to explore a healthier option.

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Tabitha Brown makes her vegan chickpea 'untuna' salad

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Healthier food decisions during Covid-19

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Healthier food decisions during Covid-19

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You can eat a variety of healthy foods every day to feel good and maintain your health, even during the COVID-19 pandemic.

On this page

Healthy food choices

Healthy eating is a good habit to keep up or start during this time. Healthy food choices include:

Limit highly processed foods. If you choose them, eat them less often and in small amounts.

Healthy eating and the immune system

Although a healthy eating pattern is important for your overall health, there are no specific foods or supplements that can prevent you from catching COVID-19.

Learn more about what you can do to prevent coronavirus.

Food to buy during the COVID-19 pandemic

Many people are wondering what food items to buy during the COVID-19 pandemic.

Buy healthy choices like:

vegetables and fruits that have a longer shelf life:

frozen or canned vegetables and fruits

dried herbs and spices

canned chicken with little to no added sodium

nuts, seeds, nut butters or non-nut alternatives

canned fish such as tuna and sardines with little to no added sodium

dry or canned chickpeas, beans or lentils with little to no added sodium

lean meats and poultry, fish or shellfish that can be stored in the freezer

eggs, lower fat and unsweetened yogurt and milk, skimmed milk powder, lower fat cheese

Buy items that have a long shelf life to prevent food from spoiling.

Check the best before date. Best before dates give you information about the freshness and potential shelf life of the unopened food you are buying.

Learn more about how to read food date labels and packaging.

Healthy meal and snack ideas during the COVID-19 pandemic

During the COVID-19 pandemic, your food options at home may be limited. Get creative with the items you have at home for meals, snacks and leftovers.

Adjusting recipes

Use ingredients you already have at home or change a recipe to use ingredients that are on sale. For example:

If a pasta sauce calls for fresh tomatoes, but all you have are canned diced tomatoes, use the canned tomatoes instead.

If a recipe calls for chicken, and you already have canned tuna at home, try the recipe using canned tuna.

If you usually use noodles for a stir-fry, but don't have any at home, try using brown rice, quinoa or bulgur instead.

If a recipe calls for fresh fruits, and you have frozen fruits, use the frozen fruits instead.

If you usually add diced chicken to your salad, but want to save it for another day, try using canned chickpeas or beans instead.

If a taco recipe calls for lean ground beef, but you have frozen shrimp at home, try the recipe using shrimp instead.

Healthy snack ideas

Try different snack combinations with what you have at home:

Vegetable + fruit + nuts or seeds

Lower fat yogurt + fruit + nuts or seeds

Lower fat cheese + whole grain crackers or an English muffin + vegetable or fruit

Find recipes online or learn more about healthy meal and snack ideas using staple ingredients.

Using leftovers

To save time on food preparation, use leftover ingredients to make a whole new meal. For example:

Add leftover steamed, roasted or sautéed vegetables to a variety of meals. Try making this Fun Flatbread Pizza with leftover roasted vegetables as a topping. Or add your leftover steamed or sautéed vegetables to pasta, such as this Mac and Cheese with a Veggie Twist, or to this Eat Your Greens Frittata recipe.

Use leftover meat like chicken, beef or turkey in wraps, salads or sandwiches for a simple home-made lunch. Try this Turkey Veggie Stuffed Pita recipe and use any meat you have leftover for the filling.

Add leftover cooked or canned beans, chickpeas or lentils to salads or wraps for a simple lunch or combine with rice, fresh tomatoes, avocado, salsa and hot sauce for a quick and easy burrito bowl. Try mixing in leftover beans or lentils to your next meal with ground meat, like in this Shepherd's Pie recipe.

Shred leftover cooked fish such as salmon into fillets and make into salmon cakes or burgers. You can also try serving it with rice and vegetables for a balanced meal, or make salmon sandwiches on whole grain bread. Leftover fish can also be used to make cold salads or sandwiches. Try this Lunch Box Tuna Salad Wrap recipe and substitute any leftover fish you have.

Add leftover potato to a frittata or salad. Or you can slice and sauté it in a pan with a small amount of oil to use as a side dish.

Reheat leftover whole grains such as brown rice, quinoa and whole wheat pasta to use in a stir-fry or as a side dish at your next meal.

You can also freeze leftover cooked ingredients like vegetables, rice, pasta, chicken and beans to use at a later date.
Learn more about food safety tips for leftovers and proper food storage .

Video:

Healthy takeout during the COVID-19 pandemic

Ordering takeout may seem like an easy and appealing choice right now. Whether you pick up your food or have it delivered, remember that it is still important to make wise menu choices.

Choose healthy menu options

Whether you are ordering from fast food outlets or restaurants, foods served in these places may not have many vegetables, fruits or whole grain foods. They can also have a lot of:

Many fast food outlets and restaurants offer healthier menu options. Find out how items are prepared and if the nutrition information is available on the restaurant's website.
Try these ideas to make your choices healthier:

Drink water instead of ordering sugary drinks.

Choose whole grain options, such as whole grain pizza crust.

Choose options where half of the meal is vegetables or fruits.

Ask for sauce and dressing "on the side" so you can control the amount.

Choose foods cooked in healthier ways such as baked, grilled, broiled or poached.

If the meal you want is only available in a large portion, save some of it as leftovers.

Learn how to lower your risk of COVID-19 infection when you get takeout.

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Healthy eating during the COVID-19 pandemic

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You can eat a variety of healthy foods every day to feel good and maintain your health, even during the COVID-19 pandemic. This includes healthy food choices, healthy eating and the immune system, food to buy healthy meal and snack ideas and healthy takeout.

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Looking to start a plant-based diet? EatingWell is here to help with simple vegan recipes to help you make the transition in the easiest and most delicious way possible.

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Toxic food Ingredients we often overlook. 

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Toxic food Ingredients we often overlook. 

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I am allergic to everything under the sun, since the body changes over the course of our live. Let's find out what we are really putting in our bodies.

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There have been great advances in food preparation in the last century. These days, well over half of the foods that we can buy in a typical supermarket are pre packaged or prepared. They need either no or minimal preparation before being ready to eat. However, there is a dark side to this convenience. Most of the foods on our shelves also contain chemicals and additives that are known to harm either the human body or laboratory animals. If they harm animals, they can harm you too. Most of the ingredients that you should avoid fall into one of three areas: food additives, artificial sweeteners and artificial colors. More and more experts are agreeing that you are wise to try to avoid as many chemicals in your foods as possible. By shopping in mostly the produce, dairy and meat sections of your grocery store, you can avoid many of the harmful food additives listed below. However, all of us need to be on our guard, because some of these ingredients also are used in meats, dairy products and even produce. What does this have to do with Public health? The health of our country is determined by the things we consume. This ultimately adds massive costs to our healthcare system as more and more people experience disease from eating processed foods and additives.

While FDA generally recognizes most additives on this list as 'safe,' there are growing concerns about the safety of many common food additives, if consumed in large quantities.

1. Sodium nitrate: Added to processed meats to stop bacterial growth. Linked to cancer in humans. (Worst Offender)

2. Sulfites: Used to keep prepared foods fresh. Can cause breathing difficulties in those sensitive to the ingredient.

3. Azodicarbonamide: Used in bagels and buns. Can cause asthma.

4. Potassium bromate: Added to breads to increase volume. Linked to cancer in humans.

5. Propyl gallate: Added to fat-containing products. Linked to cancer in humans

6. BHA/BHT: A fat preservative, used in foods to extend shelf life. Linked to cancerous tumor growth.

7. Propylene glycol: Better known as antifreeze. Thickens dairy products and salad dressing. Deemed 'generally' safe by FDA.

8. Butane: Put in chicken nuggets to keep them tasting fresh. A known carcinogen.

9. Monosodium glutamate (MSG): Flavor enhancer that can cause headaches. Linked in animal studies to nerve damage, heart problems and seizures.

10. Disodium inosinate: In snack foods. Contains MSG.

11. Disodium guanylate: Also used in snack foods, and contains MSG.

12. Enriched flour: Used in many snack foods. A refined starch that is made from toxic ingredients.

13. Recombinant Bovine Growth Hormone (rBGH): Geneticially-engineered version of natural growth hormone in cows. Boosts milk production in cows. Contains high levels of IGF-1, which is thought cause various types of cancer.

14. Refined vegetable oil: Includes soybean oil, corn oil, safflower oil, canola oil, and peanut oil. High in omega-6 fats, which are thought to cause heart disease and cancer.

15. Sodium benzoate: Used as a preservative in salad dressing and carbonated beverages. A known carcinogen and may cause damage our DNA.

16. Brominated vegetable oil: Keeps flavor oils in soft drinks suspended. Bromate is a poison and can cause organ damage and birth defects. Not required to be listed on food labels.

17. Propyl gallate: Found in meats, popcorn, soup mixes and frozen dinners. Shown to cause cancer in rats. Banned in some countries. Deemed safe by FDA.

18. Olestra: Fat-like substance that is unabsorbed by the body. Used in place of natural fats in some snack foods. Can cause digestive problems, and also not healthy for the heart.

19. Carrageenan: Stabilizer and thickening agent used in many prepared foods. Can cause ulcers and cancer.

20. Polysorbate 60: A thickener that is used in baked goods. Can cause cancer in laboratory animals.

21. Camauba wax: Used in chewing gums and to glaze certain foods. Can cause cancer and tumors.

22. Magnesium sulphate: Used in tofu, and can cause cancer in laboratory animals.

23. Chlorine dioxide: Used in bleaching flour. Can cause tumors and hyperactivity in children.

24. Paraben: Used to stop mold and yeast forming in foods. Can disrupt hormones in the body, and could be linked to breast cancer.

25. Sodium carboxymethyl cellulose: Used as a thickener in salad dressings. Could cause cancer in high quantities.

26. Aluminum: A preservative in some packaged foods that can cause cancer.

Artificial sweeteners are regulated by FDA, just as food additives are, but this does not apply to products 'generally recognized as safe.

1. Saccharin: Carcinogen found to cause bladder cancer in rats. (Worst Offender)

2. Aspartame: An excitotoxin and thought to be a carcinogen. Can cause dizziness, headaches, blurred vision and stomach problems.

3. High fructose corn syrup: Sweetener made from corn starch. Made from genetically-modified corn. Causes obesity, diabetes, heart problems, arthritis and insulin resistance.

4. Acesulfame potassium: Used with other artificial sweeteners in diet sodas and ice cream. Linked to lung and breast tumors in rats.

5. Sucralose: Splenda. Can cause swelling of liver and kidneys and a shrinkage of the thymus gland.

6. Agave nectar: Sweetener derived from a cactus. Contains high levels of fructose, which causes insulin resistance, liver disease and inflammation of body tissues.

7. Bleached starch: Can be used in many dairy products. Thought to be related to asthma and skin irritations.

8. Tert butylhydroquinone: Used to preserve fish products. Could cause stomach tumors at high doses.

Food colorings are used to give foods a more attractive appearance, but some experts believe they cause serious health problems, including asthma and hyperactivity in children.

1. Red #40: Found in many foods to alter color. All modern food dyes are derived from petroleum. A carcinogen that is linked to cancer in some studies. Also can cause hyperactivity in children. Banned in some European countries. (Worst Offender)

2. Blue #1: Used in bakery products, candy and soft drinks. Can damage chromosomes and lead to cancer.

3. Blue #2: Used in candy and pet food beverages. Can cause brain tumors

4. Citrus red #1: Sprayed on oranges to make them look ripe. Can damage chromosomes and lead to cancer.

5. Citrus red #2: Used to color oranges. Can cause cancer if you eat the peel.

6. Green #3: Used in candy and beverages. May cause bladder tumors.

7. Yellow #5: Used in desserts, candy and baked goods.Thought to cause kidney tumors, according to some studies.

8. Yellow #6: A carcinogen used in sausage, beverages and baked goods. Thought to cause kidney tumors, according to some studies.

9. Red #2: A food coloring that may cause both asthma and cancer.

10. Red #3: A carcinogen. that is added to cherry pie filling, ice cream and baked goods. May cause nerve damage and thyroid cancer.

11. Caramel coloring: In soft drinks, sauces, pastries and breads. When made with ammonia, it can cause cancer in mice. Food companies not required to disclose if this ingredient is made with ammonia.

12. Brown HT: Used in many packaged foods. Can cause hyperactivity in children, asthma and cancer.

13. Orange B: A food dye that is used in hot dog and sausage casings. High doses are bad for the liver and bile duct.

14. Bixin: Food coloring that can cause hyperactivity in children and asthma.

15. Norbixin: Food coloring that can cause hyperactivity in children and asthma.

16. Annatto: Food coloring that can cause hyperactivity in children and asthma.

Avoid fast foods

Avoid soda and sugary drinks & juice

Eat more fruits, vegetables and grains

Eat hormone free meat

Drink hormone free milk

Know what you're eating!

Thank you references:

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50 Jawdroppingly Toxic Food Ingredients & Artificial Additives to Avoid

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There have been great advances in food preparation in the last century. These days, well over half of the foods that we can buy in a typical supermarket are pre packaged or prepared. They need either no or minimal preparation before being ready to eat. However, there is a dark side to this convenience.

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Living a Life of Awareness:Daily meditations by Done Miguel Ruiz Jr. 

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Living a Life of Awareness:Daily meditations by Done Miguel Ruiz Jr. 

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Compassion versus Pity

In our society, the concepts of compassion and pity are often used interchangeably, without the realization that ther are big differences between the two. Compassion is having concern for the well-being of others while at the same time respecting their free will. It means being there for someone while respecting his or her strengths and capabilities. We maintain an open hand that is ready to help, but only if our friend ask for it. Pity is feeling sorry for others and taking on and carrying their pain or trying to fix it for them. We're doing a tremendous disservice to someone if we never allow him or her to see the strength of his or her own intent. Pity is when we let our concern for others overtake us, and we want to step in, make decisions for them, and help them when they can and should be helping themselves. With pity, their is no respect.

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Let's keep our pigs on the farms and out the oven!

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Making BACON from CARROTS?! | I Tried the Viral Tik Tok Carrot Bacon from Tabitha Brown

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I had the pleasure of meeting Chef Ahki at a Vegan Fest in Atlanta, GA. He recipes are Awesome.