It’s time to ditch the white comfort food, and welcome spring with lots of colorful, fresh spring vegetables.
Hey there! How happy are you that the end of March is in sight, and spring is just around the corner? For real – and you know I mean spring weather, not the actual date on the calendar. As soon as the days are longer, and the air has that “hello – it’s spring” smell to it, and shadows from the sun start screaming “it’s here!”, don’t you just want to say buh- bye to carbs and comfort food, and hello to those pretty, colorful spring veggies? I sure do! Continue Reading..
Nutritionists know that eggs have the highest quality protein of any food. In fact, they’re the gold standard that all other foods are measured against when ranking the protein quality of foods. That’s kind of impressive, don’t you think?
Lots of foods have protein, but protein is made of amino acids, and most foods don’t have all the amino acids we need in large enough amounts that our body can use them right away. We can get the necessary blend by eating a variety of foods, but eggs are unique because they contain the most easily digestible, most readily available protein compared to any other type. Continue Reading..