We’ve all been sad to say farewell to Lori Kaley as she moves on to Washington D.C., but we’re delighted to welcome Kit Broihier as the new voice of the Guiding Stars Scientific Advisory Panel for our blog. We asked Kit a few “getting to know you questions” and we think you’ll be as delighted with her as we are.
I heard that 2012 has been one of the warmest years on record. If you are living in one of the parts of the country that has seen temperatures in the nineties or hundreds, then this seems likely. Young or old, active or sedentary, indoors or out, you need to make hydration a top priority when the mercury rises that high. Of course, where there is a potential problem, there is an industry to try to provide a solution–no doubt the beverage industry has many suggestions when it comes to hydrating. Let’s take a look at them and see how they measure up…
I’ve always been interested in cooking, and even as a child, I liked to experiment with cooking techniques and ingredients on a regular basis. My brother and I were latchkey kids toward the end of elementary school, and like most students, we were ravished by the time we got home in the afternoon. But rather than grab a frozen pizza pocket or a cereal bar, we often cooked ourselves something. Looking back on it now as a parent, I’m amazed our parents allowed such a thing to happen because as much importance I place on teaching kids to cook at an early age, I would flip my lid if I knew my twelve year-old was using my stove while I was gone.
Finally, the whole country is going green.
Organic, natural, beautiful, and tasty green.
What better way to go green than to grow green?
Greens that is. Collards, kale, turnips greens, mustard greens, you name it. Swiss Chard, spinach, all yummy. These vegetables not only represent a wealth of health, but are also very easy to grow and prepare for meals.
As I started preparing the Powerpoint slides for a school nutrition webinar that Guiding Stars registered dietitian, Allison Stowell, and I recently presented, I started looking through my photo and recipe archives for the most successful recipes from my work with school lunch programs. I came upon my recipe for BLT Salad, a dish that has proven to be a real winner among the children we’ve served it to.
Whether packing for a long day at camp or a quick snack at home, we are all looking for cool ways to chill out on a hot summer day. Here are some ideas that are refreshing, easy and fun to put together!
Guiding Stars Consulting Dietitian, Allison Stowell, talks about how to keep your barbecue healthy this summer. The trick is to remember that potatoes, breads and pasta salads are all starches, so try to balance them with enough fruits, vegetables and protein.
