If vegetables aren’t routinely the star of the show at your cookouts, let me share a little secret: grilling does more for veggies than it does for meat. Whether your flavor weapons of choice are marinades, the smoke of quality wood, or the char on the food itself, vegetables shine on the grill. Brilliantly.
It seems to me that main dishes and desserts get all the glory. Lots of times side dishes are an afterthought, and coming up with something to put “on the side” ends up being a hunt through the fridge or pantry for anything that can fill in the empty space on the plate. When we do that, we shortchange both our plates and our palates.
Grills have a reputation for being all about the meat. I have to agree that grills can do great things for the flavor of animal protein, especially meats that can safely be served to most people a little on the rare side. Use these tips to up the food safety and flavor at your next cookout.
When the school year wraps up, the organization and structure that comes along with it wraps up too. Whether at camp, home, or a friend’s house, kids are on their own more and this independence can make keeping track of their eating a challenge. However, caregivers need not worry if they’ve put into place solid snacking strategies.
As much as many of us love hot dogs and hamburgers, those staples of the summer menu, if that’s all your grill ever cooks, you’re missing out on some amazing flavor. Use these tricks to up not only the nutrition, but the sheer culinary pleasure the next time you fire up the grill.
Goodness, gracious, it’s time to fire up the grill! Whether you’re celebrating a graduation, Father’s Day, preparing for an epic 4th of July, or just savoring the gorgeous weather, summer is a glorious time to make your meals over a covered flame. By balancing lean proteins and fresh produce, the grill can be a powerful tool for nutritious cooking.
When I found out I was pregnant, the first thing that crossed my mind after the initial excitement was worry about the pregnancy nausea. That’s right, I’m calling it pregnancy nausea, not the euphemistic and optimistic “morning sickness.” Fortunately for me, my behind-the-scenes work with the excellent dietitians at Guiding Stars has, over the years, armed me with knowledge that helped me get through those rough weeks without reverting to the Simple Carbs Only Emergency Diet that’s often the easiest way to cope with pregnancy nausea.
No doubt you’ve noticed the growing number of milk-like products that have appeared in the dairy case (or in close proximity to it). The colorful containers and variety of flavors available make for an attractive, yet somewhat confusing display. Whether the source of these beverages is a nut (cashew, almond, macadamia, hazelnut), a grain (oat, rice, hemp), a seed (flax), a fruit (coconut, banana), a tuber (tigernut) or a legume (soybean, pea), plant-based beverages offer a variety of nutrients. Sales of these beverages are increasing each year, but they aren’t really milks, are they?