Have you heard of “macro counting” or eating to “fit your macros”? This style of eating plan has been in fashion among fitness-minded folks, bodybuilders and the Cross-Fit set for a while now, but it has filtered down to the general public more recently. It’s used primarily as a weight control/weight loss plan, though technically it could also be used for “leaning out” (dropping body fat but not body muscle) or even gaining weight. Here are the basics…
Getting a good start on the day means finding the right breakfast for you to give your body energy. Healthy and delicious, fortunately, go hand in hand when it comes to breakfast foods. These are a few of our dishes in the breakfast rotation.
According the Cleveland Clinic, Americans don’t know their personal (and critical) numbers for reducing risk of cardiovascular disease. Yes, we know that we should reduce our risk, and as a dietitian, I am happy that many of you try to be “healthy,” but the problem is that what you don’t know is if those choices are having the right results.
Smoothies for breakfast in the middle of winter might not seem like a great idea, but if you’re a smoothie fan looking for something warmer, this recipe might be the perfect way to start your day.
February is American Heart Month, and in the past I’ve written about sodium and how decreasing one’s salt and sodium intake can bring heart-y benefits for many people, including lower blood pressure. High blood pressure is a risk factor for stroke and heart disease, so doing what we can to keep our blood pressure in a healthy range is a smart strategy for heart-healthy living. There’s more to dietary management of blood pressure than keeping a lid on sodium intake, however. Getting enough potassium is equally important. So, it’s time for some potassium love…
Pack a muffin full of fruit, veggies, nuts and whole grains, and what have you got? A perfect breakfast for a busy morning. These muffins rely on apple butter to make them moist and sweet: definitely a recipe to save.
A farm can’t become organic overnight. It takes time–three years to be exact–for soil to be considered organic (and for a farmer to price their crops accordingly). During this time, a farmer must comply with costly organic regulations, while not being able to price their crops at higher organic rates. This expensive combination of increased expenses without increased revenue (not to mention the high cost of receiving an organic certification) leaves farmers in the difficult position of knowing that organic practices are better for our environment, and quite frankly wanting to sell higher priced organic crops, but not knowing how to get there. The USDA may have a solution.