Who in the world doesn’t love Halloween? All of those adorable little ghosts, witches and princesses running around on a sugar high… I loved trick or treating with my kids, and one of the first signs that they’re growing up is when they don’t
need want you to come along with them anymore . Well, Halloween night may be all about scary costumes and the kids, but the leftover candy that sits around the house sometimes for weeks – that can be the scariest thing of all for adults. I’ll put money on it that I’m not the only parent who has snuck a few pieces each day from each child’s stash until it dwindles down to nothing. Yes, I always thought I was mom of the year saving my kids from cavities and unhealthy sugar calories.
Well, newsflash, it’s not that great for adults either. In fact, Halloween is considered the unofficial start of the holiday overeating season. It’s pretty much a battle from this week until January. Don’t be frightened, I’ve got you covered with a few ideas to help make those Halloween parties just a little bit healthier, and how to handle the leftover candy conundrum without letting it go to waist waste. Continue Reading..
Last week was a complete whirlwind for me and I’m just starting to recover– I spent a busy 4 days at the Academy of Nutrition and Dietetics annual Food and Nutrition Conference in Atlanta, where I had the pleasure of meeting so many fabulous RDs – including many that I’ve only known “virtually”, and hearing so many wonderful speakers about so many interesting topics. I also spent hours walking around the exhibit floor and chatting with some amazing food companies about their new healthy products. I learned and saw so many things; I just have to share some of my favorites: Continue Reading..
Boo! We’re counting down to Halloween – which means time for all things scary and spooky. This month The Recipe ReDux challenged its members to dig way back into our spice cabinets and experiment with our “Spooky Spices”. You know – the one we buy for that one recipe but because it’s unfamiliar it gets pushed to the back of the cabinet where it sits all sad and lonely, until we find it years later and then we wonder why we ever spent the money on a spice that doesn’t have any flavor or scent. Continue Reading..
Sometimes, when it comes to cooking and kitchen experiments, I get a little too ambitious. I love making my own homemade pizza dough, and then I remember that the one that they sell from behind the counter at the Safeway bakery is actually quite delicious. I also think it’s great to bake bread or cinnamon rolls. Until I remember I have to run out and don’t have time for that second rise… I’ve also been known to make my own pasta once in a blue moon. Thank God there aren’t many blue moons, because, the mess… And I actually prefer the homemade pasta from the Italian market better. Continue Reading..
I can’t believe it’s already the middle of October. I’ve been seeing pumpkins and squash and other Hallowween-y things at the grocery store, Target, and Home Depot (pretty much the only 3 places I’ve been visiting lately) but it just dawned on me that we’re fast coming up on Halloween, and before we know it, we’ll be knee deep in the holidays. This is my very first fall in the southwest, and I’m having trouble with the whole pumpkin and warm spicy thing, because I’m still sitting here in shorts and flip flops drinking pumpkin spiced ICED lattes. I”M LOVING IT!!
So I’m probably not going to do much of the pumpkin baking thing – although I did make pumpkin bread croutons for my kale salad the other day. Instead, I’ve decided to celebrate this very seasonal and very healthy fruit (pumpkins are technically berries!) by sharing a roundup of savory, meatless dinner recipes. I’ve always known pumpkin is healthy – its beautiful bright orange color is a dead giveaway that it’s full of beta carotene, the same antioxidant that’s in carrots. It’s beneficial for your eyesight, cancer prevention and heart health, and the seeds are loaded with healthy fats and minerals. Canned pumpkin is the easiest to cook with – but if you want to be adventurous, buy a small, sugar pumpkin, give it a poke with a sharp knife, and microwave it on high for 7 minutes per pound. Cut, scoop, roast the seeds, and experiment with the flesh. One cup of pumpkin has about 49 calories, and judging from these recipes, a whole lot of flavor! Continue Reading..
You’ve probably seen a few headlines in the news recently about saturated fat. It seems that now research studies are finding out that it’s not so bad for us after all… Or is it? Let’s get the facts straight.
The most recent research in question was big, and it was published in the Annals of Internal Medicine, in March 2014. European researchers examined and compiled the results of 72 previous studies on saturated fat and heart health, and they found no link between saturated fat and heart disease. They also found no significant evidence that omega-3 and moega-6 polyunsaturated fats protect the heart.
Of course ice cream and butter eaters everywhere rejoiced with a loud “told you so!” – while those of us who are more cautious were left scratching our heads and wondering if we have a green light to fry up some bacon, and does it really matter what we eat any more? Continue Reading..
By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association, and am eligible to win prizes associated with the contest. I was not compensated for my time, and all opinions are my own.
Remember pasta? Not rice pasta, or buckwheat noodles, or even zoodles, but real, honest to goodness, before the days of gluten free just because it’s fashionable, or Paleo madness – PASTA. Insert long sad sigh here…
Well, here’s some news folks. This mostly healthy eating RD hasn’t given up pasta, and I never plan to. I love it because it’s a quick and inexpensive meal that can be dressed up for company, or down for just me and you, and prepared in a matter of minutes. Perfect for a busy lifestyle. I also love pasta because it’s a perfect base to pair with protein and vegetables, to make a really healthy high energy meal. Finally, I love it because sometimes there’s nothing else that satisfies me like a big bowl of pasta. Continue Reading..
In case you missed it Wednesday was National Kale Day. Yes, vegans, health nuts, and leafy greens lovers every where finally get a day to celebrate this superfood which is met with mixed emotions most everywhere except on food blogs. In case you missed it this year, make a note – the first Wednesday in October from here on out – #NationalKaleDay.
My last post featured a round up of some fabulicious recipes from equally fab bloggers, as well as a few fun facts and health tips about Kale. Check it out if you want some really creative uses for kale. Today, it’s just a salad – but a salad that I think appeals to both kale lovers and kale on-the-fencers. Because baby kale, isn’t at all like it’s grown up, wrinkly and let’s face it – tough much older sibling. Baby kale is tender, sweet, and just perfect for eating raw. Or for just testing the kale waters if you’re not really sure about the whole thing. Continue Reading..