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	<title>Guiding Stars &#187; Erin Dow</title>
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	<link>http://guidingstars.com</link>
	<description>Nutritious choices made simple ®</description>
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		<title>Chocolate Milk</title>
		<link>http://guidingstars.com/expert-chef/chocolate-milk/</link>
		<comments>http://guidingstars.com/expert-chef/chocolate-milk/#comments</comments>
		<pubDate>Thu, 17 May 2012 15:55:54 +0000</pubDate>
		<dc:creator>Erin Dow</dc:creator>
				<category><![CDATA[Expert Chef]]></category>
		<category><![CDATA[chocolate milk]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[Erin Dow]]></category>
		<category><![CDATA[flavored milke]]></category>
		<category><![CDATA[moderation]]></category>
		<category><![CDATA[nutrition]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[schools]]></category>
		<category><![CDATA[tips]]></category>
		<category><![CDATA[treats]]></category>

		<guid isPermaLink="false">http://guidingstars.com/?p=15396</guid>
		<description><![CDATA[A few weeks ago, Jen, a teacher friend of mine posted a photo to her Facebook wall depicting four cartons of milk from her school’s lunch room, and the incredulous comments began to fly. It seems that Jen has been working with her class on healthy eating, and she had a real big problem with the fact that not only was chocolate milk offered, so too were strawberry and coffee (a regional favorite) varieties. According to her, these items were offered to increase the chance that the kids would take a milk at lunch, and the sugar levels contained within them--27 grams per 8 oz. in the coffee one!--was, in essence, irrelevant. Well geez, that’s an interesting way to look at it, considering the sugar content is equivalent to a can of Red Bull. In fact, eating two standard Reese’s cups will actually save you almost two teaspoons of sugar over the flavored milk.]]></description>
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		<title>Roasted Vegetable Enchilada Bake</title>
		<link>http://guidingstars.com/general/roasted-vegetable-enchilada-bake/</link>
		<comments>http://guidingstars.com/general/roasted-vegetable-enchilada-bake/#comments</comments>
		<pubDate>Tue, 08 May 2012 15:09:27 +0000</pubDate>
		<dc:creator>Erin Dow</dc:creator>
				<category><![CDATA[General]]></category>

		<guid isPermaLink="false">http://guidingstars.com/?p=12135</guid>
		<description><![CDATA[Cheese, tortillas and a piquant sauce: I defy anyone to find fault in that combination. Enchiladas, traditionally comprised of seasoned meat or seafood, shredded cheese and baked in the oven in a tomato or tomatillo-based sauce has always been my favorite Tex-Mex dish, but its calorie and fat-laden composition limits its role in my diet to an occasional treat. I’ve often wondered how I could alter the recipe to my advantage, allowing me to eat more of what I like without knocking me out of my current dress size.]]></description>
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		<slash:comments>2</slash:comments>
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		<item>
		<title>Recipe Review: Not Your Gran&#8217;s Pea Soup</title>
		<link>http://guidingstars.com/general/recipe-review-not-your-grans-pea-soup/</link>
		<comments>http://guidingstars.com/general/recipe-review-not-your-grans-pea-soup/#comments</comments>
		<pubDate>Fri, 20 Apr 2012 13:31:40 +0000</pubDate>
		<dc:creator>Erin Dow</dc:creator>
		
		<guid isPermaLink="false">http://guidingstars.com/?p=12040</guid>
		<description><![CDATA[Pea soup: love it, or hate it? What might not realize is that there is a world of taste and flavor in lentils and split peas that goes far beyond the ham-infused green paste that not everyone adores. If you've never picked up the bag of red lentils sitting next to those beloved or dreaded split peas, this Lentil &#038; Chestnut Soup from Serious Eats is a seriously delicious lentil-starter recipe. If you can't find chestnuts, almonds make a decent substitution. To put this recipe into 3 Guiding Star territory, all we had to do was sub in low-sodium broth, and believe me, with all the flavor the vegetables bring to the stock pot, you won't miss the salt.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Expert Chef Goes Back to College</title>
		<link>http://guidingstars.com/general/expert-chef-goes-back-to-college/</link>
		<comments>http://guidingstars.com/general/expert-chef-goes-back-to-college/#comments</comments>
		<pubDate>Tue, 17 Apr 2012 11:50:20 +0000</pubDate>
		<dc:creator>Erin Dow</dc:creator>
		
		<guid isPermaLink="false">http://guidingstars.com/?p=11985</guid>
		<description><![CDATA[Last month I paid my second visit to the University of New Hampshire as a consultant to their dining services program. UNH partnered with Guiding Stars in the fall of 2009 as part of a comprehensive plan to support a healthier student and staff population. A key goal was to improve the nutrition of the menu and retail items served on campus. However, many of UNH’s original recipes did not earn any Guiding Stars for nutrition, and despite their best efforts to modify their formulas, the chefs just couldn’t figure out why.]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Recipe Review: Bring on the Soy</title>
		<link>http://guidingstars.com/general/recipe-review-bring-on-the-soy/</link>
		<comments>http://guidingstars.com/general/recipe-review-bring-on-the-soy/#comments</comments>
		<pubDate>Mon, 16 Apr 2012 12:22:46 +0000</pubDate>
		<dc:creator>Erin Dow</dc:creator>
		
		<guid isPermaLink="false">http://guidingstars.com/?p=11959</guid>
		<description><![CDATA[April is National Soy Foods Month, and let me tell you, it is a food worth celebrating. Soy is one of the most versatile sources of food. Tofu sometimes gets a bad rap for being bland or mushy, but as with many mildly flavored foods, what looks like bland is just blank canvas for the flavors of your choosing. In the case of Spicy Stir-Fried Tofu with Kale and Red Peppers, Serious Eats author Blake Royer knows what he's about: the smoky hot one-two punch of dark sesame oil and hot pepper will have you craving another helping of tofu and kale. The recipe needed little to earn a star: we simply subbed in low-sodium broth for the full salt variety.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Tofu to the Rescue</title>
		<link>http://guidingstars.com/general/tofu-to-the-rescue/</link>
		<comments>http://guidingstars.com/general/tofu-to-the-rescue/#comments</comments>
		<pubDate>Thu, 12 Apr 2012 13:38:05 +0000</pubDate>
		<dc:creator>Erin Dow</dc:creator>
		
		<guid isPermaLink="false">http://guidingstars.com/?p=11855</guid>
		<description><![CDATA[When it comes to satisfying a sweet tooth, we all know that the incredibly decadent flourless chocolate torte is definitely a "sometimes" food, right? Knowing that an item is composed of primarily butter, sugar, eggs and chocolate is a decent incentive for keeping the stuff out of the house, generally speaking. But when it comes those gray area sweets like coffee cake, which we often treat like breakfast, it’s a lot easier to fall off the mindful eating wagon. I know how that story goes, which is why I’ve worked tofu into this Blueberry Coffee Cake to give you a treat that will do a little less damage to your nutritional plan.]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Food Revolution and Headstart</title>
		<link>http://guidingstars.com/general/food-revolution-and-headstart/</link>
		<comments>http://guidingstars.com/general/food-revolution-and-headstart/#comments</comments>
		<pubDate>Mon, 09 Apr 2012 13:40:36 +0000</pubDate>
		<dc:creator>Erin Dow</dc:creator>
		
		<guid isPermaLink="false">http://guidingstars.com/?p=11869</guid>
		<description><![CDATA[In this video produced for <a href="http://www.foodrevolutionday.com/videos/food-education/FR-f2a66f41c3225e90759fd9b0eec70c5f.html">Jamie Oliver’s Food Revolution</a>, I explain how designing developmentally appropriate school lunch menus ensures that kids not only eat healthier, they understand why and how they should. My tasty Kid Crunch Trail Mix demonstrates how easily kids will accept new foods when they’re appropriately exposed and adequately educated.]]></description>
		<wfw:commentRss>http://guidingstars.com/general/food-revolution-and-headstart/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Recipe Review: Welcome Spring!</title>
		<link>http://guidingstars.com/general/recipe-review-welcome-spring/</link>
		<comments>http://guidingstars.com/general/recipe-review-welcome-spring/#comments</comments>
		<pubDate>Wed, 04 Apr 2012 13:22:17 +0000</pubDate>
		<dc:creator>Erin Dow</dc:creator>
		
		<guid isPermaLink="false">http://guidingstars.com/?p=11880</guid>
		<description><![CDATA[As you plan your dinner menu for Passover, Easter or the first party of spring, do you find yourself frustrated by the lack of nutrition in so many of your family's traditional recipes? You can follow the Guiding Stars to find more healthful substitutions for many ingredients. Replacing part of your all purpose flour with white whole wheat flour, for example, is one way to boost the nutrition in your baked treats. Better yet, why not start a new tradition with a delicious recipe that earns Guiding Stars? We took a look at this Coconut Chicken Satay from 100 Days of Real Food and substituted unsweetened, lite coconut milk in place of regular coconut milk to reduce the amount of saturated fat. It now earns 1 star and will have your guests asking for the recipe.]]></description>
		<wfw:commentRss>http://guidingstars.com/general/recipe-review-welcome-spring/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Healthy Budget, Healthy Table</title>
		<link>http://guidingstars.com/expert-chef/healthy-budget-healthy-table/</link>
		<comments>http://guidingstars.com/expert-chef/healthy-budget-healthy-table/#comments</comments>
		<pubDate>Thu, 15 Mar 2012 13:27:16 +0000</pubDate>
		<dc:creator>Erin Dow</dc:creator>
				<category><![CDATA[Expert Chef]]></category>
		<category><![CDATA[budget]]></category>
		<category><![CDATA[Chrystie Corns]]></category>
		<category><![CDATA[coupons]]></category>
		<category><![CDATA[eating]]></category>
		<category><![CDATA[Erin Dow]]></category>
		<category><![CDATA[grocery]]></category>
		<category><![CDATA[healthy eating]]></category>
		<category><![CDATA[nutrition]]></category>
		<category><![CDATA[supermarket]]></category>
		<category><![CDATA[tips]]></category>

		<guid isPermaLink="false">http://guidingstars.com/?p=11056</guid>
		<description><![CDATA[It’s no secret that couponing is all the rage these days. The extreme examples we’re  seeing all over television definitely get people excited about the deals that are out there to be had. But coupons are still solidly focused on processed foods, which are items many of us would rather not buy. With a little digging and a different perspective, a little coupon knowledge can actually support your quest for a healthy and balanced life.]]></description>
		<wfw:commentRss>http://guidingstars.com/expert-chef/healthy-budget-healthy-table/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fridge Safety 101</title>
		<link>http://guidingstars.com/food-safety-and-storage/fridge-safety-101/</link>
		<comments>http://guidingstars.com/food-safety-and-storage/fridge-safety-101/#comments</comments>
		<pubDate>Thu, 08 Mar 2012 13:35:20 +0000</pubDate>
		<dc:creator>Erin Dow</dc:creator>
				<category><![CDATA[Food Safety and Storage]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[family]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food temperature]]></category>
		<category><![CDATA[fridge]]></category>
		<category><![CDATA[meals]]></category>
		<category><![CDATA[servsafe]]></category>
		<category><![CDATA[tips]]></category>

		<guid isPermaLink="false">http://guidingstars.com/?p=11018</guid>
		<description><![CDATA[When you’re working with fresh, whole ingredients, you’re not working with cans and boxes. By feeding your family better nutrients, it also means that you’re not working with nearly as many preservatives. Stemming the tide of preservatives into your body is a good thing, but it necessitates food safety diligence to avoid unsavory bacterias in your food. ]]></description>
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		<slash:comments>0</slash:comments>
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