TIP OF THE WEEK

Poach eggs in an oven

Follow these directions from Eggland’s Best to make poached eggs in your oven:

1. Grease a muffin tin and add 1 tablespoon of water to each muffin cup.

2. Break 1 egg into each muffin cup.

3. Bake for 10-15 minutes at 350 F, remove from oven.

4. Use a slotted spoon to carefully pick out your poached egg!

FOOD HACKS

Tips to eat clean

Chef Stacey Hawkins offers the following clean-eating hacks to scrap the diets and resolutions and just eat right. n Read nutrition labels. If you can’t pronounce it, don’t eat it.

• Clean out your pantry. Get rid of processed foods.

• Limit extra added ingredients like sugar, salt and fats.

• Shop purposefully. Make a list and stick to it.

• Make well-balanced meals. Keep your plate balanced and colorful.

MEAL PREP

Cooking with kids

Nutritionist Frances Largeman-Roth shared the following tips at foodandwine.com for cooking with your children.

• Pick quick recipes with few ingredients, the story says. Try to let kids pick the recipe if they want to.

• Have kids participate by washing produce, setting the table or chopping items (if they are older).

• Figure in extra time and expect a mess when you’re making a recipe with a kid. Clear off the counters beforehand so things aren’t knocked over.

— Brandpoint

CALORIES

Info required on menus

According to a Nov. 8 NPR story, the U.S. Food & Drug Administration (FDA) released “guidance on implementing an Obama-era rule that requires chain restaurants and other food establishments to post calories on menus or menu boards.”

The FDA plans to implement the requirements by May 7, 2018.

VEGGIES

Sub out plants for carbs

Plant-based foods are becoming indulgences on their own, Leslie Wu explains in a recent Forbes article.

“This year’s National Restaurant Association annual survey of chef preferences highlights vegetable carb substitutes such as cauliflower rice and zucchini spaghetti as areas to watch,” Wu writes.