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.
When you’re making freezer meals, one of the handiest things about them is not having to process your protein. You can save costs by buying bigger packs of meat when they’re on sale and save time by preparing them all at once. You can save time and money by cooking a big bag of beans at once and freezing them in batches to add to recipes later. For texture and safety, you’ll get the most out of this method by following a few basic guidelines.
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.
Listen as Allison Stowell and Kit Broihier explore the relationship between early feeding and childhood health status in this free, one-hour webinar.
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.
The meal kit delivery industry has grown significantly since I first wrote about “delivered to your door” recipe subscription companies back in 2015. At the time, I wrote of the two options that were dominating the market. Today there are about 150 meal kit delivery services to choose from. With greater choice has come different approaches to streamlining the plan/shop/prep process for the home cook, as well as questions as to the industry’s future.
Freezer meals are an awesome option to work into your weekly cooking routine. You won’t use them every night. You might not even use them every week. When you do need a quick meal, however, you’ll be glad you worked a bit ahead. This week, we’ll talk about what goes into a balanced single-dish meal.
Several of my sisters and I like to share photos of our “used it up” culinary creations on social media. I’m not sure if it’s because we were raised in a big family by two parents who were children during the Depression, but I think that likely has something to do with it. Our mother managed to feed lots of mouths by making wise and creative use of inexpensive, yet healthful, food. Seeing her refashion leftovers or aging ingredients into something new taught us how to stretch our food dollar and avoid wasting food. She wasn’t heavy-handed about teaching it; we just sort of “soaked it up.” We now all pride ourselves on being able to “make something out of nothing.”