If you’ve been following my blog for a while, you know that I occasionally write about childhood nutrition issues: childhood obesity, children’s menus, cooking with kids, etc. One thing I am very passionate about is feeding children real food. What I mean by this, is that it is best to introduce children to the same foods you and other adults…
It’s that time again: the monthly Recipe Redux blog challenge! Last month’s theme was grilling (if you missed my Grilled Salmon Burgers with Cherry Chutney check it out), and in keeping with the spirit of summer, the Recipe Redux founders made this month’s theme Summer Beverages. Back in April, Nutritioulicious intern Megan posted a refreshing recipe for Strawberry, Lemon, and…
You all know I love eating based on what’s in season, so when it comes to the summer months I’m basically in foodie heaven. There is so much produce available in these warmer months and I start getting my CSA deliveries, which I’m always excited about! Some of my favorite fruits of the season are stone fruits, including cherries. As…
By Jo Bartell Asparagus is one of my all-time favorite vegetables, so you can imagine how excited I am to have it fresh from the farmers market this time of year. I picked up two bunches of large asparagus for $8.00 this week and I can’t wait to eat them! Asparagus is low in calories and high in fiber, with…
The short answer is yes — MSG is included in the FDA’s Generally Recognized As Safe (GRAS) list, and research in Europe, the US, and Asia shows that MSG used in prepared foods or as a condiment is safe for people of all ages. A few weeks ago I went to a luncheon about umami — the fifth taste. If…
By now I’m sure you know that I am a huge fan of eating based on what’s in season. I can’t think of anything I love more about dining out than a restaurant that embraces seasonal and local ingredients. That’s why I really love Rouge Tomate, a restaurant in Brussels and New York City. Rouge Tomate is a member of…
Embrace the versatility of Greek yogurt by learning the numerous possibilities for how to use it in the kitchen. I think most of you know by now that I am a big fan of Greek yogurt — it’s a good source of calcium and protein, and it’s lower in sugar than other types of yogurt (especially when you stick to the original)….
The following post was written by nutritioulicious™ intern Megan Kian
Imagine entering the rustic home of a small Italian family. This is exactly how I felt when I was seated at my table at Il Buco on Bond Street in New York just last week. The dim lights, the cozy atmosphere, and the rows of handmade pottery created the perfect ambiance for an Italian dinner. … read more »
Summer squash is still in season and if you’re like me and still getting a bunch from your local farmers market or CSA, you may be tired of grilling or sautéing it! Last week I decided to do something different with my yellow summer squash: make muffins! While I love to cook, I rarely bake, as you can see by…
Yesterday I told you about the different types of summer squash and their nutritional benefits. Whether or not you have made summer squash before, I wanted to share some different ways to cook with it and use it: Grill it. Toss sliced squash with olive oil, salt, and pepper and grill until cooked and browned on both sides. Below is…
Yesterday I shared with you a recipe for Swiss Chard and Green Bean Stew. Some of the ingredients in this recipe are not the most widely used or well-known. Here is some information about two of the ingredients, including what they are, their nutritional benefits, and how they can be used. Swiss Chard What is it? Swiss chard is a…
