A recent article by three sociologists from North Carolina State University, called “The Joy of Cooking?” drew media attention this fall for its “tell it like it is” critique of the increasingly prevalent food and nutrition message that healthy meals need to be home-cooked meals. It’s a message we are seeing more of as people seek out more information about food quality, food sourcing and nutrition. And yet, it’s a message that may not resonate with some people, say the article’s authors—and for good reason. It isn’t very practical. Here are some of my thoughts on this topic—let me know what you think!
Posts Tagged: family
Getting a good breakfast is helpful in sticking to your healthy eating goals–hunger does our decision-making no favors. Making food from scratch first thing in the morning when you’re trying to get everyone out the door isn’t always an easy prospect. The idea of egg white mini quiches from Thrifters Anonymous is fantastic–let your kids pick their favorite veggies, prep the quiches whenever you have time, and toss a couple in the microwave to hand to whoever’s walking out the door without a meal in their stomach. If you want a tried and tested flavor combination and a rated recipe, use the ingredients from our Broccoli Frittata recipe with the mini-quiche method.
October 1st is World Vegetarian Day, a day founded by the North American Vegetarian Society (NAVS) to kick off Vegetarian Awareness Month. Whether you follow a vegetarian diet or not, NAVS is hoping you will take a pause on October 1st to think about how a vegetable-based diet benefits your body, our environment and, of course, the animals we eat.
Congratulations to Katie of Winthrop, Maine for winning the random drawing for our Back-to-School Snacks Sweepstakes! Even if you missed the contest, you can still get great ideas and advice from our Consulting Dietitian, Allison Stowell, and Expert Chef, Erin Dow on our Snacks page.
Thanks to everyone who participated and offered their great snack ideas! Here are a few of our favorites:
Spice up your slow cooker routine with this easy soup that will bring your family together for a comforting, filling dinner even in the middle of back to school chaos. The spicy kick of cumin and chili powder provides a rich, southwestern flavor that will warm you up, and prepared with low-sodium ingredients, this is a dish you can add to your day-to-day repertoire with confidence that your family is getting great nutrition.
We’ve seen some great ideas on the web for prepping a large number of meals for a slow cooker, tossing the ingredients into a freezer bag and then dumping the bag into the slow cooker for a simple meal. The trouble is that not all of the recipes out there demonstrate a good understanding of best practices when it comes to food safety and slow cookers. You can read the USDA FSIS recommendations and consider this practical guide to safe slow cooking from Ellen’s Kitchen for a more detailed understanding, and we’ve pulled out a few important tips to keep in mind.
Since guacamole is one of my favorite things on earth to eat, I thought it was time to try a new version, this time spotlighting its versatility as a salad course. Over the years I’ve seen chicken or tuna salad mounded on top an avocado half–a delicious combo in its own right but hardly a healthy one–so I thought maybe I could do the same thing with the guacamole ingredients. Easy as that, I mounded the chopped guacamole ingredients onto an avocado half and served it ready to be combined by the diner right before eating.