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.
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.
Here at Guiding Stars, we have a lot of passion around healthy food and helping people make more nutritious choices. It is what we do. The messaging of healthy, good-for-you food to others is a team effort and we spend a lot of time focusing on getting the word out.
Any food that serves a nutritional function is a functional food. That encompasses most all food we eat, with the possible exception of Twinkies and their ilk–they do more damage than good. Manufacturers are working hard to put function in all their foods. There are even “whole grain” toaster pastries now. But has consuming fortified and enriched foods like we have in recent decades done us any good? If you look at the recent statistics finding that 69% of Americans are fat and obese, I think not. And despite repeated issues of the Dietary Guidelines set forth by the USDA, only 7% of us are eating our vegetables.
Oh June…an emotional month of gearing up for summer while saying goodbye to another school year and all of its chaos. If you have school age children, you probably see June as another symbol–another mark on their growth chart. It is both thrilling and a little sad to see them grow.
Along with the many end-of-year emotions comes the never ending series of activities, parties and attempts to dodge the ice cream truck at the park. Before you know it, every day is filled with one “sometimes” food after another. Add to it the pressure of not wanting to be the parent that continually brings unhealthful foods to parties (try being the “dietitian mom”!).
While most of what you put on the grill itself is, of course, gluten-free, so often the pasta sides and burger buns are off limits to anyone dealing with gluten sensitivity. These recipes will get you back into the party without feeling like you have to compromise to enjoy a gluten-free barbecue.