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Most Popular Date Foods: Frozen Yogurt, Pizza, and Food Trucks

Most Popular Date Foods: Frozen Yogurt, Pizza, and Food Trucks



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How About We has compiled a bunch of statistics, and surprisingly, more New York dates go for dessert

If you were planning on asking someone out for some fro-yo, you might want to be a bit more original. According to some stats from dating site How About We (hat tip to Esquire), frozen yogurt is the top food item suggested on a date in New York, Seattle, and San Francisco.

In the meantime, Boston daters are three times more likely to suggest tapas, whereas Austin, Texas, singles often go for food trucks and Washington, D.C. folks suggest cupcakes. We're moving to Austin if this is the case, FYI.

As for drinking dates? Beer is the most popular in Austin, with the best response rate, whereas "whiskey is four times more popular in Chicago than the national average," How About We says. Vodka pops up 10 times more than the average in Portland, Ore., whereas almost seven out of 10 date ideas in Denver, Colo., suggest wine. Gin, it turns out, is the drink of choice in D.C., while Philly goes for tequila. As for Seattle? Well, it's the only city where a coffee date is as popular as a boozy one.

Of course, 62 percent of all dates suggested on How About We actually involve alcohol, although cooking classes, learning about wine, and dancing were some of the few "educational" dates that topped the list. And while dinner is still the most popular first date choice, West Coasters are more likely to make a breakfast or brunch date. We can only hope those are boozy brunches.


The 11 most popular Trader Joe’s foods among WW members

With its quirky atmosphere and low prices, it’s no wonder why Trader Joe’s earned the Consumer Reports top overall satisfaction score for grocery stores in 2019. As it happens, WW members know what’s good: A peek at WW food tracking data collected in 2019 reveals quite a few Trader Joe’s favorites—including a whole lot of cheese.

To avoid missing out on SmartPoints® -friendly foods the next time you visit your local Trader Joe’s, consider the following list of top-tracked TJ foods your new grocery list:

1. Trader Joe’s Lite Shredded 3-Cheese Blend with Mozzarella

Cheese, please! The most popular TJ’s item features a mix of mozzarella, Monterary Jack, and cheddar and clocks in at just 2 SmartPoints value per ¼-cup serving across the board ( myWW+ Green , Blue , Purple ). Also? It tastes great on homemade two-ingredient dough pizza .

2. Trader Joe’s Chicken Cilantro Mini Wontons

Need a quick snack or super-convenient, SmartPoints-friendly appetizer? Do as 219,000 members did in 2019, and track four individual frozen chicken cilantro mini wontons from TJs, which have just 1 SmartPoints value (Green, Blue, Purple).

3. Trader Joe’s Fancy Shredded Lite Mexican Blend

The third most popular TJ’s item among WW members is—you guessed it!—cheese! Trader Joe’s Lite Mexican Blend—a combo of lightened sharp cheddar, Monterey Jack, asadero, and queso blanco cheese—is only 2 SmartPoints values (Green, Blue, Purple) for a ¼ cup serving—and pretty perfect in omelettes and quesadillas.


4. Trader Joe’s Riced Cauliflower Stir-Fry

Need proof that cauliflower’s moment hasn’t passed? WW members logged this tasty pre-made rice substitute (which includes green peas, red bell peppers, grilled corn, spring onions, tamari sauce, and sesame oil) over 200,000 times in 2019. The frozen item isn’t just uber-popular and tasty. It’s also SmartPoints-friendly: A 1-cup serving clocks in at just 1 SmartPoints value (Green, Blue, Purple).

5. Trader Joe’s Sprouted 7-Grain Bread

Good: One slice of TJ’s Sprouted 7-Grain Bread is only 1 SmartPoints value (Green, Blue, Purple). Better: Sprouted grains serve up loads of antioxidants and deliver nutrients that are more readily available than those found in processed grains. No wonder it was tracked 199,000 times in 2019!

6. Trader Joe’s String Cheese (Low Moisture Part-Skim Mozzarella)

Cheese returns as the sixth most popular Trader Joe’s item, this time taking the form of a nostalgic childhood favorite: peelable string cheese! With one stick clocking in at only 2 SmartPoints values (Green, Blue, Purple), this simple, portable snack isn’t just fun for kids—but kids at heart.

7. Trader Joe’s Cauliflower Gnocchi

TJ’s cauliflower gnocchi is an Instagram favorite . WW members embraced it in 2019 by tracking a one-cup serving more than 150,000 times. At just 4 Smartpoints (Green, Blue, Purple), it’s a worthwhile way to spend your Budget.

8. Trader Joe’s Everything But The Bagel Sesame Seasoning Blend

Type the name of this salty seasoning into Google and you’ll see how popular it’s become. After all, it tastes amazing on just about everything, from eggs to mashed potatoes, chicken, cooked veggies like squash , and more. Even better: A pinch of it (or a ¼ teaspoon serving) won’t cost you a single SmartPoints value.

9. Trader Joe’s Peanut Butter Filled Pretzels

Pretzels and peanut butter are a match made in heaven. So it’s a good thing TJ’s combined them to create a satisfying snack for 5 SmartPoints (Green, Blue, Purple) per 11-piece serving, which was tracked more than 128,000 times.

10. Trader Joe's Reduced Guilt Chunky Guacamole

Offering all the deliciousness of traditional avocado dip with only a 1 SmartPoints value across the board (Green, Blue, Purple) for a two-tablespoon serving, TJ's went ahead and made the dreams of guac-obsessed members come true—to the tune of more than 124,000 tracked servings in 2019.

11. Trader Joe's Original Savory Thin Mini Crackers

These seriously snackable rice-based crackers round out our list of TJ's favorites. Members tracked them more than 123,000 times, spending just 3 SmartPoints (Green, Blue, Purple) per 1-oz serving (about 34 crackers).

Jessica DiGiacinto is an associate editor at WW. A health and wellness writer and editor based out of New York, she’s contributed to Popsugar, Bulletproof 360, and Galvanized Media, among other media outlets.


Allergies & Dietary Restrictions

Are your products allergen-free?

Our products are free of dairy (casein, whey and lactose), soy and gluten — 3 of the most common allergens. (Please note that some of our products may contain coconut and naturally occurring sulfites from garlic.) If there is something in particular you are allergic to, be sure to contact our team for more allergen information.

Does your product contain peanuts or tree nuts?

Our products do not contain peanuts and tree nuts (except for coconut). Some of our products (Cheezecakes and Yogurt) contain coconut cream and creamed coconut. We mention this because coconut is considered a tree nut in the US. Our products also contain coconut oil (a highly refined oil), yet no longer contain the allergenic protein component. Highly refined coconut oil is not considered an allergen.

Which of your products contain naturally occurring sulfites from garlic?

Daiya Pepperjack Shreds, Havarti Blocks, all Pizzas and the Alfredo Cheezy Mac contain naturally occurring sulfites from garlic.

Can I consume Daiya products if I’m allergic to dairy?

Our products are completely free of dairy (casein, whey and lactose). We have our own dedicated production facility except for Daiya pizzas, Cheezy Mac, Cheezecakes and dairy-free Dressings to eliminate any chances for cross-contamination. Our pizzas, Cheezy Mac, Cheezecakes and dairy-free Dressings are manufactured in another facility where we have an allergen program in place to prevent any cross contamination with dairy ingredients.

Can I consume Daiya products if I have celiac disease or an intolerance to gluten?

Our products are free from wheat, barley and oat. We only use ingredients with gluten-free statements from our suppliers, and we’re committed to a gluten-free environment in our manufacturing facilities. We test all of our products for gluten allergens prior to shipping. Our Pizzas, Cheezy Mac, Burritos and Cheezecakes are endorsed by the Celiac Sprue Association.

Do your products contain soy?

Our products are completely free of soy. We test all of our products for soy allergens prior to shipping.

Where can I get more information about food sensitivities and allergies?

For information about food sensitivities and allergies, feel free to explore the Daiya Difference section on our site.

Are Daiya products Kosher?

Our shreds, blocks, slices, cream cheese style spreads, Cheddar, Alfredo and White Cheddar Style Cheezy Macs and Coconut Cream Yogurt Alternatives are certified Kosher by the Orthodox Union. Our Pizzas, Cheezecakes, Duets, Bac’n Cheddar Style Cheezy Mac and dairy-free Dressings are not certified kosher at this time. None of our products are kosher for Passover.


50 Things to Make with Yogurt

This refrigerator staple is the key ingredient in these dips, dinners, desserts and more.

151217_FNM_Guacamole_0325.tif

1: Tangy Guacamole Mash 2 ripe avocados with 1/2 cup plain Greek yogurt. Stir in 1/2 chopped small red onion and 1/2 chopped small jalapeno, 1/4 cup chopped cilantro, the juice of 1 lime and 1/2 teaspoon kosher salt.

151217_FNM_Meatballs_0391.tif

2 : Lemon Hummus Puree 1/2 cup plain Greek yogurt with one 15-ounce can chickpeas (drained and rinsed), 2 tablespoons tahini, 1 garlic clove, 1 teaspoon lemon zest and 1/2 teaspoon kosher salt.

151217_FNM_FriedChicken_0239.tif

3 : Cilantro-Lime Yogurt Dip Puree 1/2 cup plain yogurt with 1/4 cup each chopped scallions and cilantro, 1 teaspoon each lime zest, lime juice and hot sauce and 1/2 teaspoon kosher salt.

151217_FNM_IcebergWedge_0121.tif

Blue Cheese Wedge Salad (No. 19)

Blue Cheese Wedge Salad (No. 19)

4 : Tzatziki Mix 2 cups plain Greek yogurt with 1 grated Persian cucumber, 1 grated garlic clove, 3 tablespoons each chopped dill and mint and 2 teaspoons red wine vinegar season with salt and pepper.

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Chilled Cucumber-Watercress Soup (No. 23)

Chilled Cucumber-Watercress Soup (No. 23)

5 : Ranch Dip Puree 1/2 cup plain Greek yogurt with 1/4 cup each mayonnaise and sour cream, 2 tablespoons each chopped chives and dill and 1 garlic clove season with salt and pepper.

Pesto Pasta with Shrimp (No. 26)

Pesto Pasta with Shrimp (No. 26)

6 : Light Caesar Dressing Puree 1/2 cup nonfat plain Greek yogurt, 2 tablespoons each grated parmesan and olive oil, 1/2 teaspoon Dijon mustard, 2 anchovies and the juice of 1/2 lemon.

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Two-Ingredient Pizza Dough (No. 27)

Two-Ingredient Pizza Dough (No. 27)

7 : Pimiento Cheese Dressing Puree 3/4 cup plain yogurt with 1/2 cup each shredded cheddar and chopped pimientos. Stir in 2 tablespoons chopped chives season with salt and pepper.

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Blueberry Coffee Cake (No. 33)

Blueberry Coffee Cake (No. 33)

8 : Pimiento Cheese Cornbread Make Pimiento Cheese Dressing (No. 7). Mix 1 cup each flour and cornmeal, 1/2 cup sugar, 3/4 teaspoon baking soda, 1/2 teaspoon salt and 1/4 teaspoon baking powder stir in the dressing and 2 eggs. Bake in an oiled 9-by-13-inch baking dish at 375 degrees F until a toothpick comes out clean, 25 minutes.

151217_FNM_Waffles_0095.tif

9 : Olive Biscuits Pulse 3 cups flour, 4 teaspoons baking powder and 1 teaspoon each baking soda and salt in a food processor. Pulse in 1 1/2 sticks cold cubed butter until the mixture looks like coarse meal. Transfer to a large bowl stir in 1 cup chopped black olives. Whisk 3/4 cup plain yogurt with 1/2 cup water stir into the flour mixture. Drop 12 biscuits, 2 inches apart, onto 2 parchment-lined baking sheets. Bake at 425 degrees F until golden, 20 minutes.

151217_FNM_Cupcake_0300.tif

Strawberry Cupcakes (No. 49)

Strawberry Cupcakes (No. 49)

10 : Garlic-Herb Butter Pulse 4 tablespoons softened butter with 1 small garlic clove in a food processor. Pulse in 1/2 cup nonfat plain Greek yogurt and 2 teaspoons each chopped rosemary and thyme until smooth season with salt and pepper.

11 : Chipotle Marinade Puree 1/4 cup plain yogurt with 1 chipotle in adobo sauce, 1 garlic clove, the juice of 2 limes and 1/2 teaspoon each ground cumin and kosher salt. To use: Marinate 1 1/2 pounds steak or chicken, 1 to 4 hours. Wipe off the excess marinade before cooking.

12 : Tandoori Marinade Mix 1 cup plain yogurt with 1/4 cup tandoori paste and 2 teaspoons each grated garlic and ginger season with salt and pepper. To use: Marinate 1 1/2 pounds chicken, 1 to 4 hours. Wipe off the excess marinade before cooking.

13 : Tandoori Potatoes Make Tandoori Marinade (No. 12). Toss 2 pounds cubed russet potatoes with 1/2 cup of the marinade and 1 tablespoon melted coconut oil. Spread on a rimmed baking sheet and roast at 425 degrees F until crisp, 30 minutes. Drizzle with the remaining marinade and sprinkle with chopped cilantro, scallions, toasted coconut and salted cashews. Serve with lime wedges.

14 : Greek Meatballs Make Tzatziki (No. 4). Mix 1 pound ground lamb, 1 egg and 1/2 cup each breadcrumbs and tzatziki with your hands. Form into 1-inch balls. Bake on a rimmed baking sheet at 425 degrees F until browned, about 15 minutes. Serve with the remaining tzatziki top with herbs. (Makes about 24.)

15 : Buffalo Wings Toss 2 pounds split chicken wings with 1 tablespoon vegetable oil season with salt and pepper. Roast on a rack set on a rimmed baking sheet at 450 degrees F until golden, 1 hour. Whisk 1/4 cup each plain yogurt and Buffalo hot sauce in a large bowl add the wings and toss.

16 : Fried Chicken Mix 1 cup plain yogurt with 1 teaspoon each hot sauce and fresh thyme and 1/2 teaspoon each minced garlic, onion powder and kosher salt in a large bowl. Add 3 pounds skin-on, bone-in chicken pieces marinate 1 hour. Season 1 cup flour with salt and pepper. Wipe off the excess marinade and dredge the chicken in the flour. Deep-fry in 350 degrees F vegetable oil until golden and cooked through, 15 to 20 minutes.

17 : Crispy Fish Sticks Combine 1 1/2 cups cake flour, 1 teaspoon each paprika and kosher salt and 1/2 teaspoon each baking soda and pepper in a bowl transfer half to a plate. Whisk 1/4 cup plain yogurt and 1/3 cup seltzer into the remaining flour mixture. Dip 1 pound of finger-size pieces firm white fish in the batter, then roll in the flour mixture. Working in batches, deep-fry in 350 degrees F vegetable oil until crisp and golden, 4 minutes. Season with salt and serve with tartar sauce.

18 : Thai Peanut Chicken Salad Puree 1/2 cup plain yogurt with 2 tablespoons each miso paste, peanut butter and lime juice and 2 teaspoons Sriracha. Toss with 3 cups shredded rotisserie chicken, 1 cup shredded carrots and 2 tablespoons each chopped peanuts, scallions and cilantro season with salt and pepper.

19 : Blue Cheese Wedge Salad Mix 1 cup plain yogurt with 1/4 cup each mayonnaise and crumbled blue cheese, 2 teaspoons white wine vinegar, 1/4 teaspoon kosher salt and a dash each of Worcestershire sauce and hot sauce. Spoon over 4 iceberg lettuce wedges top with chopped chives and candied walnuts.

20 : Smoked Turkey Salad Puree 1/4 cup each plain yogurt, water, fresh basil and chopped scallions, 1/2 avocado, 1 garlic clove, 1 tablespoon lemon juice and 1/2 teaspoon kosher salt. Toss with 1 head torn Boston lettuce, 8 ounces diced smoked turkey, 1/2 pint cherry tomatoes, 1/2 diced avocado and 5 slices crumbled cooked bacon season with salt and pepper.

21 : Herbed Egg Salad Hard-boil 12 eggs chop, reserving 2 yolks. Mash the reserved yolks with 1/2 cup low-fat plain yogurt and 1/2 teaspoon Dijon mustard. Mix with the chopped eggs and 2 tablespoons each chopped chives and parsley season with salt and pepper.

22 : Spicy Veggie Wraps Whisk 1/2 cup plain Greek yogurt with 2 tablespoons harissa (Moroccan chile paste) and 1/2 teaspoon each ground coriander and cumin. Spread on 2 tortillas top each with 1/2 cup canned chickpeas (drained and rinsed) and some chopped cucumber, shredded carrots and crumbled feta. Sprinkle with chopped scallions, cilantro and mint. Fold in the sides, then roll up to enclose.

23 : Chilled Cucumber-Watercress Soup Puree 1 cup each plain yogurt and watercress with 1 seeded peeled English cucumber and 2 tablespoons each chopped dill, white wine vinegar and olive oil season with salt and pepper. Chill. Drizzle each serving with olive oil.

24 : Roasted Beet Salad Wrap 4 medium beets individually in foil with a drizzle of olive oil. Roast at 400 degrees F until tender, 1 hour. Cool peel and cut into chunks. Whisk 1/3 cup plain Greek yogurt with 2 tablespoons each whole-grain mustard, white wine vinegar, minced shallots and chopped dill. Toss with the beets season with salt and pepper.

25 : Turkish Tortellini Whisk 1 cup plain yogurt with 1 tablespoon lemon juice, 1 small grated garlic clove and 1/4 teaspoon kosher salt. Warm 1 tablespoon each butter and olive oil with a pinch each of cayenne, dried mint and kosher salt in a saucepan. Toss 9 ounces cooked tortellini with the yogurt sauce drizzle with the spiced butter.

26 : Pesto Pasta with Shrimp Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 12 ounces bucatini reserve 1/2 cup cooking water. Toss the pasta with the pesto, 1 pound steamed chopped asparagus, 8 ounces sauteed shrimp and the reserved cooking water. Top with toasted breadcrumbs.

27 : Two-Ingredient Pizza Dough Mix 1 cup each self-rising flour and plain Greek yogurt, using your hands to form a shaggy dough. Knead on a floured surface until smooth. To use: Preheat a pizza stone or inverted baking sheet in a 475 degrees F oven. Spread the dough into a 10-inch round on a separate floured inverted baking sheet. Top as desired. Slide onto the stone bake about 12 minutes.

28 : Curried Creamed Spinach Saute 1 each minced onion and garlic clove in 4 tablespoons butter over medium heat until softened, 7 minutes. Add 1 tablespoon each tomato paste and curry powder cook 1 minute. Stir in 2/3 cup water, 1 pound frozen chopped spinach (thawed and squeezed dry), 1/2 teaspoon kosher salt and a pinch of cayenne cook until warmed through. Stir in 1/2 cup plain yogurt.

29 : Potato Blini Cook 1 pound chopped peeled Yukon Gold potatoes in boiling salted water until tender, 10 minutes. Drain and pass through a ricer mix with 2 tablespoons each flour and plain yogurt, 2 eggs, 1/2 teaspoon kosher salt and some pepper. Cook tablespoonfuls in a hot buttered skillet or griddle over medium-low heat until browned, 2 1/2 minutes per side. Top with plain yogurt and chives.

30 : Twice-Baked Potatoes Pierce 4 russet potatoes with a fork bake at 400 degrees F until tender, 1 hour cool slightly. Slice 1/4 inch off a long side of each. Scoop out most of the filling mash with 3/4 cup plain Greek yogurt, 1/2 cup shredded dill havarti, 4 tablespoons butter and 1/2 teaspoon kosher salt. Return the filling to the potatoes top with more cheese. Return to the oven until hot and bubbling, 20 minutes.

31 : Raspberry-Almond Scones Combine 1 3/4 cups all-purpose flour, 1/4 cup each almond flour and sugar, 2 teaspoons aluminum-free baking powder and 1/4 teaspoon each baking soda and salt work in 1 stick cubed cold butter with your fingers until crumbly. Stir in one 6-ounce container raspberry yogurt and 1 beaten egg. Drop 6 scones, 2 inches apart, onto a parchment-lined baking sheet. Brush with more beaten egg sprinkle with sugar and sliced almonds. Bake at 375 degrees F until golden, about 25 minutes.

32 : Banana–Chocolate Chip Muffins Whisk 1 stick melted butter with 3/4 cup brown sugar, 1/2 cup each plain Greek yogurt, mashed overripe banana and chocolate chips, 2 eggs and 1 teaspoon vanilla. In a separate bowl, whisk 2 cups flour with 1 teaspoon baking powder, 1/2 teaspoon each cinnamon and salt and 1/4 teaspoon each baking soda and ground ginger whisk in the banana mixture. Divide among 12 lined muffin cups. Bake at 350 degrees F until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes.

33 : Blueberry Coffee Cake Beat 1 1/4 sticks softened butter and 1 cup granulated sugar with a mixer until light and fluffy, 3 minutes. Beat in 2 eggs and 2 teaspoons vanilla. In a separate bowl, whisk 2 cups flour with 1 teaspoon baking powder and 1/2 teaspoon each baking soda and salt beat into the butter mixture in batches, alternating with 1 cup plain Greek yogurt. Fold in 1 1/2 cups blueberries. Pour into an oiled 9-inch springform pan. Mix 3/4 cup flour with 2/3 cup brown sugar, 1/2 teaspoon cinnamon and a pinch of salt work in 5 tablespoons cubed cold butter with your fingers and sprinkle over the batter. Bake at 350 degrees F until golden brown, 1 hour.

34 : Blueberry Pancakes Whisk 1 cup blueberry yogurt with 1/4 cup water, 3 tablespoons vegetable oil and 1 egg. In a separate bowl, whisk 1 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt whisk into the yogurt mixture. Fold in 1 cup blueberries. Cook 1/4 cupfuls in a hot buttered skillet. (Makes 8 to 10.)

35 : Granola Waffles Whisk 2 cups flour with 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt. Whisk in 1 1/2 cups plain yogurt, 1/2 cup water, 2 beaten eggs and 1 stick melted butter. Stir in 1 cup granola. Cook in an oiled waffle maker until golden and crisp. (Makes about 10.)

36 : Smoothie Bowls Puree 2 cups cubed honeydew, 1 chopped peeled kiwi, 1 cup ice, 1/2 cup plain Greek yogurt, 2 tablespoons honey and 1 tablespoon lime juice. Pour into 2 bowls and top with chia seeds, shredded coconut, berries or other toppings.

37 : Stuffed Crepes Combine 1 cup flour, 3/4 cup plain yogurt, 1/2 cup water, 2 eggs and 3 tablespoons each sugar and melted butter in a blender. Heat a medium skillet over medium heat brush with butter. Add 1/4 cup batter for each crepe swirl to coat. Cook until golden, about 45 seconds per side. Fill each with 1 tablespoon fruit yogurt, then fold into quarters. Dust with confectioners' sugar and drizzle with honey. (Makes about 8.)

38 : Banana Fritters Whisk 1 cup cake flour with 3/4 cup cold seltzer and 1/2 cup vanilla yogurt. Cut 2 firm bananas in half crosswise, then quarter each lengthwise. Working in batches, dip the bananas in the batter and deep-fry in 350 degrees F vegetable oil, stirring occasionally, until golden, about 5 minutes. Remove with a slotted spoon and drain dust with confectioners' sugar.

39 : Chocolate Mousse Pie Microwave 2 cups mini marshmallows in a microwave-safe bowl until melted, about 1 1/2 minutes. Stir in 1 cup chocolate chips until melted cool. Add 2 1/4 cups low-fat chocolate yogurt and beat with a mixer until smooth and fluffy, about 3 minutes. Gently fold in 1 cup sweetened whipped cream. Pour into a 9-inch prepared chocolate pie crust. Freeze until firm, about 3 hours.

40 : Low-Fat Brownies Whisk 1 cup each self-rising flour and sugar with 1/2 cup unsweetened cocoa powder in a large bowl. Stir in 1 1/2 cups low-fat vanilla yogurt and 1/4 cup each water and vegetable oil. Fold in 3/4 cup chocolate chips. Pour into an oiled foil-lined 9-inch square baking dish. Bake at 350 degrees F until a toothpick inserted into the center comes out mostly clean, 30 to 35 minutes.

41 : Chocolate-Hazelnut Truffles Pulse 1/2 cup toasted hazelnuts in a food processor with 1/3 cup unsweetened cocoa powder until finely ground. Add 3/4 cup chocolate-hazelnut spread and 1/2 cup plain Greek yogurt pulse until smooth. Refrigerate until firm, 4 hours. Roll into 1/2-inch balls roll in more cocoa powder. (Makes about 24.)

42 : Rum Mango Lassi Blend 1 1/2 cups frozen mango chunks with 1 cup coconut water, one 6-ounce container coconut-milk yogurt, 1/4 cup rum, the juice of 1/2 lime and a pinch of ground cardamom.

43 : Acai-Pomegranate Smoothies Blend 1 frozen unsweetened acai smoothie pack (such as Sambazon brand) with 1/2 cup each nonfat vanilla yogurt, frozen blueberries and pomegranate juice, 1 tablespoon chia seeds and 2 teaspoons each grated fresh turmeric and ginger. (Makes 2.)

44 : Peanut Butter–Coffee Protein Shake Blend 1 frozen sliced banana with 1/2 cup vanilla yogurt, 1/4 cup chilled brewed coffee, 2 tablespoons peanut butter, 1 tablespoon chocolate protein powder and some ice.

45 : Plain Frozen Yogurt Whisk 3 cups 2% plain Greek yogurt with 1/2 cup each sugar and low-fat milk and 1 tablespoon lemon juice. Churn in an ice cream maker until the consistency of soft-serve.

46 : Orange Cream Frozen Yogurt Make Plain Frozen Yogurt (No. 45), replacing the lemon juice with 2 tablespoons orange juice and adding 1 1/2 teaspoons grated orange zest and 1 teaspoon vanilla.

47 : Lemon–Poppy Seed Cheesecake Bars Combine 1 1/2 cups flour with 1/2 cup confectioners' sugar, 1 tablespoon poppy seeds and a pinch of salt work in 2 sticks softened butter with your fingers until clumps form. Press into a foil-lined 9-inch square baking dish. Bake at 350 degrees F until lightly browned, about 25 minutes. Cool. For the filling, puree 1 cup plain Greek yogurt with 6 ounces cream cheese, 1/2 cup each sugar and heavy cream and the grated zest and juice of 1/2 lemon in a food processor until thick and fluffy spread over the cooled crust. Refrigerate overnight to set.

48 : Lemon-Berry Tartlets Bake 6 puff pastry shells as the label directs cool. Beat 1/2 cup each lemon curd, lemon yogurt and heavy cream with a mixer on medium-high speed until smooth. Chill. Fill each shell with the lemon cream top with berries.

49 : Strawberry Cupcakes Whisk one 6-ounce container strawberry yogurt with 1/2 cup each granulated sugar and melted butter and 2 eggs until smooth. In a separate bowl, whisk 1 1/2 cups flour, 1/2 teaspoon baking powder and 1/4 teaspoon each baking soda and salt. Working in batches, add the dry ingredients to the wet ingredients, alternating with 1/4 cup milk. Divide among 12 lined muffin cups. Bake at 350 degrees F until golden, 20 minutes. For the frosting, beat 8 ounces softened cream cheese with 1/4 cup strawberry yogurt until smooth beat in 2 cups confectioners' sugar. Chill. Frost the cupcakes and top with sliced strawberries.

50 : Spiced Strawberry Dip Whisk 1 1/2 cups strawberry yogurt with 2 teaspoons grated ginger and a pinch of allspice in a bowl sprinkle with toasted coconut. Serve with sliced fruit.


10 Easy Medjool Dates Recipes

Medjool dates are about to take over the world! This tasty fruit is enjoying massive popularity lately as a natural way to sweeten foods. They’re in many energy bars you’ll find in stores, though they can be used in sweet and savory recipes alike. Here at A Couple Cooks, we’re big Medjool dates fans, and have lots of recipes to prove it.

Here are some of our favorite easy Medjool dates recipes! The most popular is our fudgy date brownies, where dates and nuts magically combine into a texture just like a fudgy brownie. Medjool dates are the key component of energy bars recipes, and they’re fantastic for sweetening smoothies and our “healthy” milkshake. Ready to get cooking?


Vegetable Fried Rice

If you need a quick, veggie-rich dinner that's ready in minutes, this fried rice is one of the best options you can find in Trader Joe's freezer aisle. You can microwave it, or, if you like your rice extra crispy, pour a bit of oil in a pan and fry it up. We like to add extra frozen corn, frozen peas, and frozen carrots to boost the veggie content. Bulk up the protein content even more by scrambling a couple of eggs and mix those in.

$2.49 at most stores.


Recipes

Find easy-to-make recipes your family will love. Regardless of your budget or skills in the kitchen, we've got the perfect recipe.

Blueberry Buttermilk Pancakes (whole-wheat)

SEE RECIPE

Make-Ahead Egg Biscuit Bites (for your freezer)

SEE RECIPE

Super Easy Buttermilk Scallion Cornbread Casserole

Real Food

  • Made from scratch
  • 100% whole grain
  • Natural sweeteners (including honey and pure maple syrup), in moderation
  • Packaged foods with five or fewer whole ingredients
  • Locally raised meat products
  • Beverages to include only water, milk, occasional all-natural juices, naturally sweetened coffee and tea, and (to help the adults keep their sanity, haha) wine and beer in moderation!

Processed Food

  • Packaged foods that contain ingredients you would not cook with at home
  • Refined grains such as white flour
  • Refined sweeteners such as sugar
  • Artificial sweeteners, dyes and flavors
  • Factory farmed meat
  • Deep-fried food
  • Fast food

Disclaimer:

As a service to our readers, Harvard Health Publishing provides access to our library of archived content. Please note the date of last review or update on all articles. No content on this site, regardless of date, should ever be used as a substitute for direct medical advice from your doctor or other qualified clinician.

Comments

That’s pretty much what our doctor told us. My son had a bad migraine, so we took him to the doctor. I was surprised to know we had to pay attention to the foods he eats. he’s only eleven years old. [URL deleted by moderator]

I’ve heard that aspartame comes from the fesces of genetically engineered bacteria.

How true this is, I’m not sure.

Not only is the aspartame deadly for the brain, but the aluminum can that contains soda drinks may leave traces of aluminum in the drink (also bad for the brain).

Safer to drink mineral water from glass bottles (a lot of plastic used commercially contains bisphenol-A, which is a hormone disrupter).

Very Good Post. I knew that caffeine could stop the migraine but now thanks to this I learned more.

Ms. Junge,
I read your article on migraines and found it interesting that no one has mentioned floating in flotation tanks for migraine relief. I had a float center in the mid 80’s and floated 3 women with migraines. As long as they floated once a week, their migraines ceased. I would recommend someone read “The Book of Floating” by Michael Hutchinson. It details all the positive benefits of floating ie. migraine headaches is one of the benefits.

I am suffering headache most of the time. This article helps me a lot. Thank you for this precise information.

Most people do not realize that food allergies or the sensitivity to certain foods can be a major cause of their migraine headaches. Some of these foods such as, nuts, beans, cheese, alcohol, monosodium glutamate (a food additive), caffeine, onions, and chocolate can all cause migraine headaches. Salt is also known to be a cause of headaches especially when taking in high amounts. When a food causes a headache it is known as a “trigger”. If you are one of the many people who have food sensitivities, finding what is causing the “trigger” to the migraine headaches is going to take a little work.

To find out which foods are the culprits to the migraine headaches, a food diary is going to be the best method. Each page of the diary should represent one day. Three columns are needed for the hours, foods eaten, and write down headache in the third column when you get one.

Logging everything you have eaten and when you have eaten it will give you the documentation needed to see if there is a pattern. This is going to take a few weeks but it can be very helpful. You may be able to notice that the migraine headaches are happening after eating a certain food. You may also notice that it may be by only eating this food at a certain time that will be causing the migraine headaches. This method takes a little work but if it is going to eliminate the problem, then it is well worth it.

Frustrated and challenge neuropthamalogist diagnosis of migraine with constant symptoms of bilateral flashing lights, and other visual aberrations when glancing up. Main, but not exclusive, trigger is turning of head to left or right, or down. And upon first light in the dim light of morning, when opening my eye-fluttering as in sync with a muscle movement. I have just been diagnosed with a prominent arrythmia it’s more like the light flutter was in the same rhythm. My challenge is can one have a LEGITIMATE 24 HR MIGRAINE, PROVOCABLE BY MOVEMENT. Lone voice here, and going crazy with all kinds of imagination, and no help in sight, they’re on a one-track path.

Mum suffered migraine for 20 years, the vicious type where a dark room & bucket where her only ‘tools’
She finally saw an Acupuncturist for a few sessions and surprisingly enough, was cured.

I had Migraine for one year at High School, triggered by Exam stress. Thankfully it lasted just a few months.

Along with other food related illnesses is this on the increase? If so, is there a correlation between to peoples diet and increased migraines? I cannot help but think that our worsening diet i.e pizza and chocolate in the same meal might have a bearing…

There is no doubt though, that migraine for the sufferer must be unbearable and any research that can bring relief is important.

I think balanced diet can prevent migraines. This is actually one of the most effective ways on how to live a healthy life.

I have always found a correlation between getting migraines and food (even though there is no scientific proof of this). I find that eating healthier makes my body respond in better ways. I feel better and it seems my ailments aren’t as harsh. Great article!

Certain foods are a definite trigger..Neo Citran was bad for me!!Iread the ingredients and realized there was an atrocious amount of sugar!!I have cut down on sugar,no sugar in tea,no pop, no fruit juices,very little of any kind..I rarely have migraines any more, eat much more nutritiously than I used to..

I have posted the information by Ms. Junge on my blog. http://twoleftfeetdanceschool.com/doctorsblog/food-and-migraine-a-personal-connection/

I was a migraine sufferer and used myself as a “test animal” to find the links for me and the migraines that I suffered with for many years. Some food triggers are sometimes a little misleading. Caffeine, chocolate, yogurt, nuts and nut butters will only sometimes give me a migraine. After 5 years of research with me as the test animal, I have found that these foods will trigger a migraine when the ingredient list of these products contain a lot of chemical preservatives, additives and any food colorings. If I can’t pronounce it, I don’t eat it!

Diane, so glad you found your connection–and yes, they can be tricky! And I know what you mean about feeling like a test animal, but it’s worth it when you find your trigger!

After an allergy test for wheat showed I was gluten intolerant, I immediately went off of gluten in March and haven’t had a migraine since. (That was over 40 yrs of needless suffering.) Gluten is also found in ALL grain, not just wheat, rye, barley and oats. It’s in many cosmetics and cleaning products plus in supplements and medications. Corn can also produce migraine symptoms.

Thanks for the information, Annette. And I’m glad you figured out the answer for you, even if it took much longer than it should have.

Just as certain foods may have negative effects on our blood pressure and tension, other foods like fruits have been shown to have the opposite effect they improve blood flow and help decrease tension. Maqui Berry is one of those foods. The high amounts of antioxidants increase blood flow and relax muscles and nerves. It not only suggest this could help with migraines but other fruits could as well.
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KATHERINE H–I love your attitude! Congrats on all your accomplishments, especially learning not to be a perfectionist!

Anna–Even if you find a great doctor, it pays to do your own homework, since you’re with yourself all the time, and you only see your doctor once a month or so… Good luck!

Marc–Hope your wife finds relief!

My wife is experiencing migraines for almost 2 years now. I think prevention is better than cure. This article would help her understand how she could prevent it. Thank you for the wonderful post!

Excellent article, especially the last paragraph I think… We have to be a little of our own doctors or dieticians.It’s cheaper(!), healthier and more effective than dubious drugs and malpracticing doctors, fashion diets, etc.

i’ve had migraines for almost as long as i can remember. i am 76 and continue to suffer.
by now, i’ve pretty much run the gamut of medications, maxsalt the latest, and ibuprophen
when the attack seems mild. i was absent from school and work many times, and my teachers and social work bosses considered me a malingerer. when i returned to school
much later in life, i excelled, graduating summa cum laude from an eastern university,
making my 4 adolescent children proud. i even aced a psych exam with an excruciating attack! i am in good health basically, try to maintain a good diet, but i can’t do much
about the climate. actually, i keep up-to-date in the latest info on migraines, stay away
from over-the-counter or quick fix “help.” the best migraineurs can do, i believe, is
avoid “toxic” situations, chill, get rest, drink water, enjoy nature and helpful, supportive
companionship/love, work on saying “no” to folks who expect too much, eat right, think
good thoughts, pursue something fun–a new language, dancing, etc. beyond that, go
with the flow, and when under attack, lie down, close the curtains, put on some soft music, take a pill, go to sleep and hope for the best. and too, stop trying to be a
perfectionist!

I have a friend with terrible headaches and she has had all sorts of tests but without success in pinpointing what is the cause. She doesn’t feel any of the above are an issue either!

I know, it can be a really frustrating journey! Has she kept a food journal, also noting her levels of stress, her menstrual periods, the weather, and anything unusual going on everyday for a month or so to see if there are any patterns?

Definitely an aspartame connection for me – noticed that years ago. That stuff should be taken off the market.

Glad you found your food connection and can avoid it.

I just noticed I might have a nut butter connection. I will be avoiding it to see if it helps!

Imagine you suffer since years and the find out, that it’s something you eat that provokes it!
Great article thank you so much for this input!
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Thanks for your comment, Pascale. I imagine it would be both frustrating and a relief to figure out a food were the cause of your headaches after a long time of suffering.


Everything You Need to Know About Wedding Reception Food Trucks

Food trucks have long been a favorite lunchtime and late-night food option, and they're also a super-popular wedding catering trend. If midnight made-to-order tacos or fresh doughnuts for brunch sounds perfect for your wedding festivities, here's everything you need to know before you book a food truck for your wedding reception.

Consider the Season

Summer seems like the obvious season to host a food-truck-catered wedding, but don't forget that your guests could be standing in line outside, probably curbside, far from the shade and comfort of your rented tent or courtyard. So, depending on your location, consider hiring a food truck for a fall or spring wedding when the weather's milder. That's not to say your summer wedding absolutely can't have a food truck. Just be mindful: If you're in an extra-hot climate, maybe opt for a food stand that serves ice pops, slushies, snow cones or milk shakes to keep your guests cool.

Do the Math

Food trucks can feed a large crowd quickly, which is why you'll see them at big festivals and fairs, but it will still take time for all of your guests to get through the food line. Plan on at least one food truck for every 75 guests, so you don't keep your loved ones hungry and waiting.

Choose the Look

Food trucks come in so many different styles, from colorful retro-inspired rigs to more industrial-looking modern trucks. Do your research to ensure that the look of the food truck complements your reception decor and atmosphere. For example, a small ice cream truck with a cute pin-striped awning would work perfectly at a garden wedding. And if you catch sight of a food truck you love on the street, don't be afraid to ask about rental information.

Plan the Menu

If food trucks are providing your main reception meal, have a few different selections, like falafel, fresh seafood, stir-fry and empanadas. Many popular brick-and-mortar restaurants are starting to launch their own food trucks, so ask your favorite joints and diners if they have one in the works. Food trailers are also amazing for fun appetizers and hors d'oeuvres, like dumplings, sliders or other small bites. For a great alternative dessert option, there are trucks that serve cupcakes, frozen yogurt, smoothies or Italian ice.

And while the phrase "food truck" usually calls to mind messy street eats and casual summer fairs, this trend is so huge that a new breed of food trucks are serving up high-end dishes with fresh, seasonal and locally sourced ingredients that fit perfectly at a formal event.

Figure Out Seating

In terms of seating, think of food trucks as a hip, modern take on buffet service. This means you have basically two dining options: Set up formal tables so guests can grab their food and have a sit-down meal, or put utensils and napkins in a central location to encourage guests to stand and mingle while they eat. The latter setup definitely creates a casual vibe if you're hosting a more formal wedding and full-service dinner, but still crave food truck fare, try this option for your rehearsal dinner, cocktail hour or after-party.

Have a Drink

Roving caterers are so sought-after now that food trucks are far from your only choice. You can also shake up cocktail hour and add style to your curbside feast with traveling wine or beer trucks. Many local breweries and wineries have adopted vehicles for providing vino and brew tasting on-site, while trucks that only used to feature food have added wine, beer and cocktails to the mix. To convert any outdoor event into a personalized beer garden, try booking a mobile mini-brewery unit, which will have several taps ready to serve you your favorite (or even home-brewed!) beers, ice cold and foam free.

Make It Late-Night

Want to offer a midnight snack to satisfy your guests' late-night munchies? A food truck could be just the thing. After all that dancing and mingling, guests will happily devour food truck bites, like waffles, doughnuts, hot dogs, cookies and soft pretzels. And just because you're having an indoor wedding doesn't mean a food truck is out of the question. Luckily, many companies have mini food carts that can be wheeled into an indoor venue as a fun surprise at the end of the night.

Special thanks to: Beth Bennett of Stylish Happenings in Austin, Sojourner Auguste of Erganic Design in New York, Elaine DeLuca of Exquisite Events in New York City, Billie Vollmer of Be Coordinated in San Diego and Susan Carre of Vineagogo in San Diego.


The essential guide to 21 of Boston’s best food trucks

The Chicken & Rice Guys food truck. Courtesy Photo

We’re a few years separated from when food trucks felt novel and pioneering here in Boston, and dozens have come and gone. (City regulations don’t exactly help.) While that shiny-new-object sensation may have passed, something more important has taken its place: experience. The following food trucks have withstood the test of time, and have earned their place in the local dining landscape just as much as any brick-and-mortar. A few have even kicked off stationary mini-empires of their own. You can locate the trucks below on any given day with the City of Boston’s and City of Cambridge’s food truck schedules.

(Note: We only included brands that started out on wheels, none that originated as brick-and-mortars and then expanded into the truck business.)

1. The Bacon Truck
The Bacon Truck offers eight hearty grilled sandwiches based around one central ingredient. (We’ll leave the guessing up to you.) Selections range from a classic BLT with roasted garlic bacon mayo to the nap-inducing Pork & Mindy with bacon, braised pork shoulder, avocado, cheddar, havarti, and a smoky chipotle aioli. Dessert is available too, but this is the Bacon Truck, so prepare yourself for the eponymous meat in candied form or slathered in Nutella. Look for this truck around town, or stop by the brick-and-mortar cafe in Charlestown that opened in April 2018.

2. Big Daddy Hot Dogs
Don’t go expecting a hipster-ized reinvention of the classic hot dog cart. Big Daddy Hot Dogs is a throwback to America’s original street food. The menu includes beef hot dogs ranging from “small” to “Big Daddy,” veggie dogs, burgers, Italian sausage, french fries, and chili cheese fries. Toppings, priced at 75 cents each or three for a dollar, cover the classic gamut from pickle spears to sauerkraut.