Since 2006, Guiding Stars has been making nutrition as easy as 1, 2, 3. We analyze foods using a patented algorithm and translate the nutrition information to a rating system that is easy to understand.
There's no better veg to accompany the early eggs of spring than tender, young asparagus, which is just starting to become available now in the northeast. The dish you want: a simple frittata. If you're restricting cholesterol, you can stick with the egg substitute as written in the recipe, but if you keep chickens, you can make this just as easily by swapping in six eggs.
Great nutrition starts in your kitchen. Browse through our extensive recipe database for star-worthy recipes that will inspire you and make feeding your family nutritious food a little easier.
Learn more about dietary fiber with dietitians Allison Stowell and Kit Broihier in the recording of this free, one-hour webinar.
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Search for any of 50,000 foods in the Guiding Stars database and view the zero, one, two or three star nutrition rating for that food.
Jessica Connell, aka Ms. Jessica, is the Hannaford RD for Exeter and Portsmouth. She recently shared with us about her Kids in the Kitchen program. The class is for kindergarteners and up and runs twice a month in Exeter and once a month in Portsmouth. Each month, about 30 kids attend with an adult.
Eating with the seasons isn’t a new idea of course—it’s what humans have been doing since our hunter-gatherer days. With the arrival of modern supermarkets, the requirement to eat whatever was growing or available at the moment waned. Now we can eat fresh peas and raspberries year ‘round, and the terms “winter” squash or “summer” squash hold little seasonal meaning when it can be purchased in the opposing season, but that doesn't mean that seasonal eating is a pointless exercise.
Whether you're grabbing baby greens from the farmer's market or harvesting sprouts from your windowsill, this fresh and delightful salmon recipe is a wonderful way to enjoy those earliest spring greens.