The season for rhubarb always seems to come and go in a flash, so while it’s here and fresh, pick some up and put it to work in these amazing tacos. The characteristic tartness of rhubarb is a perfect base for a salsa that absolutely sings in combination with good, fresh fish.
Recently, my Guiding Stars colleague and fellow Registered Dietitian Allison Stowell and I presented an hour-long, free webinar on probiotics (you can check out the archived webinar here). We were excited to present on this topic for a few reasons: 1) it’s an area of great consumer interest, 2) new probiotic product development is on fire right now, and 3) there’s LOTS to say about probiotics. The more we dug into the studies and science on probiotics, the more interested in it we became! While developing the webinar we realized we could probably present on this topic for 3+ hours and still not touch upon all the information we wanted to communicate. Who knew microorganisms and the gut could be so fascinating? For the sake of this post, I’ve pared our webinar down to a few main points.
Smoothies can be a convenient way to squish a little more produce into your diet, but they can become monotonous very easily when your ideas for new combinations run a little dry. These recipes involved some less common smoothie ingredients (and temperatures) for liquid nutrition that’s handy on the go.
I am very pleased to announce that Ken Holt recently joined Guiding Stars Licensing Co. as our new Project and Systems Manager. In this role, Ken will manage all systems development, enhancements, and interactions with other platforms at Ahold Delhaize and outside Guiding Stars clients. He will analyze our business problems to identify possible solutions, and then plan and manage the project stages to ensure that our various Guiding Stars systems support our evolving strategic needs.
I want to share a huge shout out to our long-time friend and GSLC colleague, Paul Doucette, who retired last month after 35+ years at Hannaford, Delhaize America & Guiding Stars. Paul was excited to try the retired life and spend more time with his hobbies and his family. Paul joined the Guiding Stars team over 11 years ago and as our Systems Specialist, he helped in every phase of our development and expansion.
My family recently went on a 2,000 mile road trip. On paper, this eight state tour looked like a serious culinary challenge. After all, I’m naturally particular about fast food fare and convenience products, and two members of my family of four have celiac disease, which means that very little is “fast” and just about nothing is “convenient.” Unless, of course, you make it that way. Whether you are tackling a big road trip, spending too many hours at a hotel, or checking into a hotel for a week, you can eat well while you’re traveling and at your destination too.
You might not think of tea as a liquid base for a smoothie, but you should certainly give it a try. The rooibus tea used here has a sweeter, less bitter flavor than black tea and is naturally caffeine free. Paired with the slightly puckering combo of grapes, cherries and blueberries, you’ll end up with a well-balanced fruitiness that’s refreshing as a smoothie or frozen into popsicle molds for a summer cooldown.