Summer Zoodle Salad: Get. It. Now.
It’s the tail end of summer which means the time is now to
Two Step Acrobatic Snack: Can’t Beet this Hummus Recipe
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
Fiber Rich Songs and Brotherly Love: Sesame Green Beans
When I went home for Thanksgiving, my two brothers (twins) kept singing this song- “green beans, potato, tomato…” while alternately twerking and pumping their fists. Truth is- these things don’t phase me– they
Nutrition Clichés: Roasted Cod, Purple Potatoes and Brussels
There are a few nutrition tips that every Registered Dietitian can recite at any moment. These very helpful, slightly cliché in our world, education points have been so deeply ingrained in our minds that you can just say the word and we will start running our mouths. One is
Spud Talk: Crinkle Cut Sweet Potato “Fries”
My earliest memory of the potato is from a birthday party at McDonalds- and I attended for one reason:
The Soy Debate: Soy Salad
This is my life: I’m out to dinner with girlfriends on a Thursday night- glass of pinot in one hand, menu in the other while dreaming of
The First Thanksgiving: Yellow Quinoa with Cran, Dates and Seeds
The first time my family celebrated Thanksgiving was when my older sister, Aviva, came home from school one day and requested it be a tradition. Both my parents grew up in Iran, where
Soon for America: Apples and Brussels with Balsamic Glaze and Pomegranate Seeds
When I asked my baby sister Rona, how much she likes brussel sprouts this is what she said… “love love love them they’re amazing I can never get enough and legit sometimes eat them for lunch and dinner multiple days in a row without realizing and still manage to not get sick of them.” If this a 20 year old is this enthusiastic about a cruciferous vegetable {and her mama’s cooking BTW}… This Acrobat says– soon for the rest of America.
Trendy Foods Leave me Hungry: Faux Fried Cauli Rice Recipe
I remember the first time I made spaghetti squash- I was a new RD and THRILLED to swap my favorite refined carb (pasta) for a vegetable- I am a veg enthusiast after all. After slicing the squash open (along with the palm of my hand), roasting it for over an hour (whoever says it takes 30 minutes to bake spaghetti squash is simply mistaken), carefully pulling apart the strands, mixing with sauce and adding just a sprinkle of cheese (because well, thin is in) and finally eating a 2 cup mountain of this labor intensive and delicious meal, I was left hungry…