Turmeric has made an appearance on this blog several times now {Plant Plate Special, Yellow Quinoa} and I’m not sure if it is a result of having a Persian grandmother whose fingers have been stained a glistening turmeric yellow for as long as I can remember or if I’m just a food blogging statistic in a new wave of turmeric spiced food and drinks
In my past life as a clinical dietitian at Mount Sinai Hospital (only a couple of years ago), there was one thing all of us dietitian girls {and guy} looked forward to at the peak of the day-
In a previous post, I mentioned that trendy, AKA low calorie, food swaps leave my feeling haaaangry- and, well, that’s because they do. I also think I spoke about the time I waited an hour and a half to cook this ginormous spaghetti squash and that while prepping it I sliced my hand. After which, I used the bandaged thing to meticulously pull apart the “spaghetti” strands. And after that intensive process I was left, well..
In my experience as a Registered Dietitian, I’ve learned that people like two things: 1- simplicity and 2- free samples, preferably ones they can eat. So when teaching a corporate nutrition workshop
If you know me, you know I like a good algorithm to break things down- whether the purpose is to explain how to build a balanced acrobatic meal, smoothie or snack- there is nothing I like more than a step-by-step process. So when PureWow Family asked me to do a segment on school lunch-
Check out some of my latest nutrition tips! Here are the #TipTuesday tips posted on Instagram this month!