Have you ever cooked “en papillote”? If you aren’t sure what that means, let me share with you this great cooking technique! En papillote is French for “in parchment,” and it’s a nutritious and delicious — or as I like to say, Nutritioulicious! — way of cooking. Food cooked in parchment paper is steamed, which results in perfectly cooked, moist…
The following is a guest post by Karen Kafer. Karen is a registered dietitian (RD) and Vice President of Health Partnerships-Nutrition Affairs for the National Dairy Council (NDC) with more than 25 years of corporate, nutrition and health communications experience. There’s no better time to be a healthy student in America. A few weeks ago, the Food and Nutrition Service of the USDA and…
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…
If you’re a fan of farm-to-table dining, going to the farmers market, and eating local and seasonal food, then you have to check out the new Zagat Taste the Harvest Guide: Where and How to Eat Fresh, Local, and Seasonal. You know I am a fan of anything having to do with local and seasonal food and I love to dine…
As you probably know by now, I have a passion for childhood nutrition — teaching kids about nutrition and helping them make nutritious choices that are still delicious! This week happens to be National School Lunch Week, the theme of which is “School Lunch — Let’s Grow Healthy.” The theme and activities that go along with it will help students…
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 »
As I mentioned yesterday, I am a big believer in children eating real food. In my new kid’s cookbook, We Can Cook, there is a variety of recipes including kid favorites like grilled cheese and fish sticks and more grown-up dishes such as roasted root vegetables and veggie quinoa salad. One of my favorite recipes in the book is caprese…
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…
I have never liked black licorice. Years ago when I tasted fennel, I was immediately turned off because all I tasted was black licorice (the same reason why I never liked anise). Over the years I found that my preference for fennel was based on how it was prepared. My two favorite preparations for fennel are raw in a salad…
Jessica Levinson, MS, RDN, CDN is a Registered Dietitian and culinary nutrition expert with a passion for cooking healthy and delicious meals for the whole family. Jessica is a nationally recognized nutritionist and has appeared in magazines, television, radio, and online for a variety of topics including meal planning, healthy eating, and cooking tips. Below is a sampling of articles featuring Jessica. For press…
What do you do when you have a handful of uneaten CSA vegetables and another delivery coming the next day? Roast them up and make them into a dip! At least that’s what I did the other night. I had one fennel bulb, a handful of garlic scapes, and three small sweet red onions. I also had half a dozen…
