When clients ask me how they can eat healthier, one of the first tips I give them is to plan ahead. The biggest challenges to heathy eating tend to come when we’re busy and don’t have time to cook or we just grab whatever is most convenient, which isn’t always the best option for our health and waistline. Over the…
As you know, I love herbs and spices. They seriously make every dish so much better! Whatever you’re cooking – whether it’s homemade croutons, soup, or a myriad of other well-seasoned recipes – herbs and spices go a long way to making a flavorful recipe that stands out. I recently came across an article in Parenting magazine featuring recipes that…
By Jo Bartell March is National Nutrition Month®, and this year’s theme is “Get your Plate in Shape!” This is a great topic to think about as we make our way into spring and summer, and we wanted to share some Nutritioulicious tips. Start with fruits and veggies. As you know, it is recommended to make half of your plate…
My husband and I are pizza lovers. (Is there anyone who isn’t?!) In the past we would order in or go out for pizza, or occasionally we would enjoy a Kashi frozen pizza. But last December when I was testing recipes for We Can Cook, I made pizza at home and we really loved it. (The only other time I…
It’s that time of year again – lots of cucumbers available fresh from the farm. A couple of summers ago I shared a recipe for a new twist on traditional cucumber salad. With the plethora of CSA cucumbers that have piled up I decided to try another new recipe showcasing this nutritioulicious vegetable. My cucumber soup recipe was inspired by the one from Eating Well, with just a few modifications. It was really easy to make, and quick too! … read more »
Last summer New Yorkers were buzzing about a newly opened gourmet food and wine market called Eataly. Eataly is not just any gourmet market — it is all Italian all the time. From the freshly made bread and pasta, to the butcher shop, pescheria (fish market), and produce market, and for the end of the trip cravings the espresso bar,…
Wednesday Wonders are back! Your burning nutrition, food, and cooking questions are answered here every Wednesday. Ask your questions in the comments section of any blog post, post your question on the Nutritioulicious facebook page, tweet it to me, or email me directly! Q: Hi Nutritioulicious! I’m trying a new recipe tonight for a lower-fat sweet & sour stirfry chicken….
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)….
Some of the recent CSA ingredients I have received include sweet potatoes, collard greens, Swiss chard, and butternut squash. So don’t be surprised when these foods are the stars of the next few recipes I post! The first one up is a curry that I made using sweet potatoes and collard greens. I found a Cooking Light recipe from 1999…
Tomatoes are at their prime right now, and every week I’ve been getting lots of them from my CSA — cherry tomatoes, heirloom tomatoes, plum tomatoes, beefsteak tomatoes — you name it, I’ve got it! Besides popping the cherry ones into my mouth straight from the box and adding them to salads, I’ve been trying to use the tomatoes in…
Sweet potatoes that is! Like winter squash, sweet potatoes are at their peak between November and December, even though you can find them in supermarkets all year round. Like white potatoes, sweet potatoes are root vegetables, but they can differ in size from short with round ends (like the white ones) or long and tubular with tapered ends. Sweet potatoes…
