Hi Friends!! In order to share more great recipes and nutrition news I created a Facebook page. There are simply way too many topics to cover and recipes to share all on my own. Here you will find links to hot topics in nutrition and delicious foods I find on the web. Please like my page to keep up with FTI happenings. Thanks for following!!
I love, love, love summer salads; right up there with sauvignon blanc and barbecue, but green gets a little old. My favorite salads are grain-based–wild rice, bulger, quinoa, and in this case, barley. Whole grains, plus a modge-podge of fruits and vegetables, fresh herbs, homemade dressing and you have got yourself the perfect one-dish meal!
Barley is really filling, a great source of fiber and selenium, and can be dressed up in so may ways. So toss this heart healthy, immune strengthening, waistline slimming grain into your menu this week!
Once upon a time we had milk. And that was it. Now we’re faced with soy milk, coconut milk, rice, hemp, and almond “milks”–making a trip to the grocery store quite complicated. So lets discuss what everyone really wants to know: which is healthiest?
Food trends can drive consumers into a spiral of confusion, along with ever-changing nutrition recommendations that develop from the latest scientific findings. For example, cow’s milk is rich in protein, vitamins and minerals, but only in the last 30 years have we discovered that saturated fat is a huge precursor to heart disease. All cow’s milk, except for skim, has saturated fat. It is the unfortunate common denominator that makes dairy products the bad guy–i.e. cheese, butter, ice cream.
The real deal. High in protein, rich with calcium, and fortified with vitamin D to assist with absorption of calcium. Low-fat and fat-free milks are great choices. All the calories in skim-milk come from protein and natural milk sugars called lactose. Instances where real dairy would not be a good choice would be for someone who is lactose-intolerant, has dairy allergies or is vegan. In these cases, plant-based milks are a great alternative.
Summer is quickly approaching, and with no more wedding to-do’s, Grant and I are finding plenty of time for fun in the sun, and in the kitchen. So before out 30 mile bike ride on the Nachez Trace yesterday, I made this breakfast garden hash. One thing my new husband has learned about me is that I always find a way to fit veggies into every meal. It’s magic. The first time I ever made him a breakfast salad was before a hiking trip back in Seattle. Along with a mushroom frittata, I had made a green salad tossed with balsamic, basil and strawberries. His first words, “Salad? For breakfast?” My response, “Why not?” Since then he’s never raised an eyebrow. I’m not sure if its because he knows nothing will change, or if I simply won him over with my revolutionary meal planning. Because what’s not to love about a breakfast that’s as scrumptious as it is nutritious?
After a year long engagement, and countless hours obsessing over wedding blogs, I am finally married to my best friend. No more falling asleep with Bride magazine, or shopping Etsy until 1am (well at least not for wedding-related items)! It has been 18 days of amazingness, and I have to say that as much fun as we had planning the wedding, we are so ready to move on to the next thing… err.. I mean enjoy the moment. So without further adieu, allow me to share a few highlights from our very special day.
A night to myself… in the kitchen of course. I find that my new life in Nashville leaves little time for solitaire cooking. And as much as I love my soon-to-be husband, nothing inspires my inner-blogger like a little me time. I left my office tonight practically skipping to the grocery store to stock up on supplies for dinner. Over lunch I had been scrolling through my Facebook news feed and came across a recipe I’d been waiting for.. Polenta with Pepperonata. If you’re like me you subscribe to all kinds of foodie Facebook pages for regular culinary inspiration. I am never without a new recipe to try. This came from Herbivoracious Click the link for recipe. Its a rich sauce made of caramelized onions and roasted red bell peppers over a bowl of savory polenta (aka grits). I added grilled chicken for a well-balanced meal.
Though we missed being with family this year, Grant and I really enjoyed having our first Thanksgiving solo. It was just the two of us in our new home, new city, creating our very own family traditions. And it was deeeeelicious!! We considered running in the Boulevard Bolt, as it is a popular Nashville Thanksgiving day race, but ultimately our excitement to cook got the best of us. 😀 We started the day off with mimosas and the Macy’s Thanksgiving Day parade. Cooking began around 9am. And did I mention we waited until Wednesday night to do our grocery shopping?
After mulling over our holiday menu all week we decided to only make our favorite Thanksgiving foods–and that meant turkey was out. Definitely, definitely keeping grandma’s sweet potato casserole. It is the one time of year I love brown sugar and cream whipped into my vegetables.. if you can still call that a vegetable. Apparently here in the South macaroni and cheese is considered a vegetable!! Nobody said being a dietitian was going to be easy.