I’m disappointed that my kids have grown out of the ‘trick or treat/costume’ days. I used to look forward to those blustery afternoons when the colorful leaves and candy bars flew all around us. We always preferred homemade costumes to the store bought types and that was the one-day of the year that I got to wear my favorite leopard coat (the one my husband thought was best suited for Halloween) and whiskers. Although I would have preferred that my kids dumped most of their candy collection before we got home, in retrospect, they were on board with sorting their loot into piles so that their favorite candies became ‘sometimes’ treats and the “pure junk,” as we called it, got tossed. The joy of the holiday was about marveling at the silly and scary costumes, not collecting cavities. Continue reading
Since my kids were big enough to sit in a shopping cart, they came food shopping with me. We made games of choosing the right foods, such as red day (looking for foods that were red in color) or round day (you’d be surprised how many foods and containers are round). Then we went home and talked about why those foods were so good to eat, and next we worked together on a recipe to show how great they could taste.
Not every child has this luxury. Continue reading
Pumpkin Bread with Almonds and Dark Chocolate Chips
As soon as the leaves start to fall and the temperature drops, everything from donuts and soup to beverages like coffee and beer become infused with pumpkin. Over the past several years, pumpkin-flavored food and beverage items have skyrocketed in popularity. According to GrubHub statistics, almost 30% of pumpkin-affiliated orders occur in October and November.
Aside from feeling festive about fall, there are lots of reasons why you may want to think about adding some pumpkin to your menu all year through. Here are just a few of the many benefits this orange squash has to offer: Continue reading
Back in 2003 is when the Meatless Monday campaign began. In those days, cooking shows, food bloggers, and the media were not as tuned into or turned onto the strong connection between the health of our bodies and the health of our planet. We didn’t know as much about how we could protect ourselves and our environment through our plates… but now we know. Continue reading
Let me share some scary statistics:
- According to the Center for Disease Control (CDC), the prevalence of food allergies has increased 50 percent between 1997 and 2011.
- One in 13 children in the U.S. (under the age of 18) has food allergies.
- Every 3 minutes a food allergy reaction sends someone to the emergency room, which amounts to about 200,000 visits per year. Continue reading
Now that your bathing suit has been packed away, there’s no reason to pack on the pounds. Even your sweater won’t be able to hide the result of faulty habits that take a toll on the inside of your body – it will only protect the outside.
To help you maintain that energizing glow of summer and keep you feeling fit and healthy until spring arrives, here are 15 tips that you can’t afford to skip:
“Sugar is toxic.” “Don’t eat after 7 pm.” “Avoid all white foods.” “Goinggluten-free or low-glycemic is the best way to lose weight.” “All of the nutrition is in the skin of fruits and veggies.”
The statements above are like magnets – pulling us in as we walk past the magazine rack or, worse yet, when we walk down a supermarket aisle. Consumers are hungry for miracle cures and easy ways to get healthy and slim without making much of an effort to get there. But buyer beware: Not all of the so-called “facts” you read about are true and, in fact, some food myths harm more than help.
A slowly simmering al dente rice dish of creamy deliciousness can only describe the one and only Italian specialty, risotto. Traditionally prepared with a high-starch, short grain white rice cooked in stock, with meat, vegetables, or cheese, risotto is an indulgent, heavy, stick-to-your-ribs type of meal. But now this highly decadent dinner is ready for a nutrition makeover. The word risotto is derived from the Italian word for rice, but a similar cooking technique can be used to create what I call, “grainotto” — risotto made with a variety of whole grains.
As I unwrapped four cartons of seemingly endless mounds of paper, I found a most beautiful set of china that was sent to me by my husband’s aunt. The set belonged to his great-great grandmother. I carefully laid the individual pieces out on my dining room table, but I couldn’t find the dinner plates, which seemed to be missing. Suddenly it hit me… the plates that I thought were salad plates were the dinner plates. How times have changed! Continue reading