Simmer sauces save me. They are my “we-just-got-home-from-gymnastics-and-need-dinner-in-30-minutes” go to. With simmer sauces, you get big flavors that your family isn’t expecting–especially considering that while it does its magic, you can be busy doing other things like making sure the evening’s homework is underway or getting that next load of laundry in.
Posts By: allisonjstowell
The first quarter of 2014 has brought with it a few interesting headlines in the world of nutrition and health. With the help of Science Daily, I bring you some of the topics that have caught my eye over the past few months.
As a retail dietitian, I have the unique opportunity to interact with over 200 customers per week. Despite having so many conversations, I find that there are three major themes that generally come up when it comes to helping individuals attain better nutrition. Here are the top three challenges I see people facing…and, of course, my advice for overcoming them.
March means many things…. the celebration of St. Patrick’s day, the end of winter and National Nutrition Month. Annually, we dietitians choose March as the month to encourage individuals to reach a new nutrition goal or reframe the way they think about healthful eating. This year’s theme, “Enjoy the Taste of Eating Right,” couldn’t be easier to celebrate.
People always think that dietitians are perfect eaters. As if “perfection” can be applied to the way we eat. Of course, we dietitians are just like you. We strive for balance and seek the right blend of “every day” and “sometimes” foods. While there are some foods that we should all save for rare occasions (read: rich chocolate cake), there are other foods that are more uniquely “sometimes” foods for one person but not another. Identifying the foods that need to be limited in your diet and knowing when to have them is a key ingredient toward following an overall healthful diet. Here are the five essential questions you need to ask yourself.
I am all about finding ways to enhance recipes in ways that boost their nutrition. These small modifications aren’t meant to be sneaky but rather help the home cook add a bit more of this (e.g., whole grain) and a bit less of that (e.g., saturated fat). You would be surprised what a few small changes can add up too.
Don’t forget to join us today for our free webinar, Healthier Home Cooking, or watch the recording at your convenience! I’m teaming up with scientific advisor Kit Broihier to help you streamline your week with great tricks for faster cooking. Try these recipes and tips for turning today’s dinner into tomorrow’s lunch or dinner.