Spiralized noodles have become something of an internal conundrum for us at Guiding Stars. The whole craze started with zoodles, which are, of course, zucchini noodles, but you can spiralize so many things! And it would make no sense to call all of them zoodles, right? Tell someone they need to make zoodles, but out of sweet potatoes, and the conversation goes immediately downhill. Who can make sense of that? It’s only moderately more helpful to tell someone to make spoodles, of course, because the term hasn’t been standardized through use. We, in a spirit of helpfulness, propose the following A-Z guide to help people navigate the nutritious delights available from eating oodles of voodles and froodles.
March is National Nutrition Month—a time to refocus our attention and energies on good eating habits, regular exercise and the myriad ways that food and nutrition impact our health and overall wellbeing. Created by the Academy of Nutrition and Dietetics (the world’s largest organization of nutrition professionals), National Nutrition Month (NNM) has taken place every March since 1980. Around the U.S. you may see more nutrition coverage in the media and notice NNM activities taking place at your workplace, local hospitals, schools, or grocery stores.
I eagerly volunteered to tackle this important topic. I love football and the big game is also a significant food event! An estimated 103 million people watched last year. Some tune in to see the game, others care more about the half-time performance and commercials. I think we can all agree, though, that the food served is equally important.
Instead of planning every weeknight meal, it works well for my family to grocery shop for three dinners and make them when we have the time. We also keep other key ingredients stocked, which allow us to quickly put together a balanced meal on busy nights. Here is an example from Cooking Light:
In most minds, dorm room dining does not evoke Instagram-worthy images of nutritious foods. Students typically do not have access to a kitchen and can feel resigned to warming up easy mac or ramen noodles in a microwave or splurging on a fast food delivery order. Yet, with some ingenuity, it’s possible to eat healthy and on a budget from a dorm room. Here are a few simple strategies and recipes from Guiding Stars to help college students eat healthy dorm room meals and snacks without spending all their cash.
When outdoor temperatures rise, cool crisp salads can take center stage. Construct your salad right and it can be the star of the show, with little need for anything else. On the other hand, build it without some essential components, and you will likely be looking for another option. Use these 10 strategies for smarter summer salads to ensure your salad is built to satisfy.
Scientific Advisor Kitty Broihier talks with Maine’s WCSH6 about eating for heart health.
The days of three square meals may be a thing of the past. Busy daily schedules, limited time for cooking and the ever increasing popularity of smoothies, juices, protein bars, power bowls and the like are packing many nutrients into quick, on-the-go options. Bigger than snacks, these “mini meals” nourish us throughout the day and have the potential to work together to satisfy our nutrient needs.