Time for Turmeric: Heat Things Up With This Antioxidant-Rich Spice

by in Food and Nutrition Experts, February 26, 2015


It offers amazing flavor, naturally bright color and a slew of health benefits! We could all use a little more turmeric.

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The Chef’s Take: Mushrooms a la Plancha from Joel Hough at il Buco

by in Chefs and Restaurants, February 25, 2015


At il Buco, the beloved Italian restaurant in New York City’s East Village, Chef Joel Hough spans the Mediterranean for inspiration. “I like to play around with Spanish and Moorish influences and the flavors of Southern Italy,” he says. This means dishes like quail with pickled dried fruit and pomegranate; spaghetti with olive oil-poached swordfish, Calabrian chiles, capers and parsley; and Bella Bella Farms baby chicken with roasted baby beets, blood orange and mustard greens.

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Breakfast of the Month: Quinoa Berry Bowl

by in Amy's Whole Food Cooking, February 24, 2015


I should be honest and tell you that before making this breakfast I was not that fond of black or red quinoa. I know it’s surprising coming from a true whole-grain enthusiast, but the fact is that pearl quinoa (sometimes labeled as white) has a much more pleasant and versatile texture — which is why I cook it weekly. Although extremely pretty, black and red quinoa are best used in meals that benefit from a seedlike crunch and a texture that is not what I look for in a hot breakfast. But, after a few months of smooth and creamy breakfast porridges, I was ready to shake things up a little.

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Breakfast, Lunch and Dinner with Ellie Krieger

by in Food and Nutrition Experts, February 23, 2015


In honor of American Heart Month, we sat down with dietitian Ellie Krieger, in partnership with Campbell Soup Company, to discuss the importance of leading a heart-healthy lifestyle. The cookbook author gave us a peek into her daily eating and fitness routine.

For someone who is constantly around food, Ellie knows the importance of not overindulging, “I’ll try to plan recipe testing around lunch, and I do try to just have a few tastes if I’m making multiple recipes and try not to have full servings of food,” she says. “Fortunately, I’m cooking my food so it lends itself to not weighing you down. If I was testing cookies all day, it would be hard.” But it’s not just about nutrition, she notes: “Being active, working out, is my ticket to physical well-being and sanity. You know how people are hardcore? I’m softcore. But I like to sweat and push myself. I love vinyasa yoga, and I love to be outside, biking around Central Park or hiking. I’m much more of a jogger than a runner, but I’m getting my heart rate up and I’m feeling good.”
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Talking with Dana Angelo White, Author of First Bites: Superfoods for Babies and Toddlers

by in Cookbooks, Cooking for Kids, February 23, 2015


Every day we hear about superfoods adults should be eating. But what about our little ones? What are the best foods to be feeding our children during their peak time for growth and development? I had the opportunity to chat with Dana Angelo White, registered dietitian, Healthy Eats contributor and author of the new book First Bites: Superfoods for Babies and Toddlers.

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Coconut, Almond, Soy or Hemp? Your Guide to Dairy Alternatives

by in Food and Nutrition Experts, February 22, 2015


On February 17, 2015, Starbucks stores began to offer Single Origin Sumatra Coconut Milk for use in their hot and iced bevvies. According to a spokesperson for the coffee giant, there’s been high demand for a dairy- and soy-free option. In fact, it’s the second most-requested customer idea of all time from the brand’s idea blog page. With more and more people opting for replacements for milk that are dairy- and soy-free, which one should you choose?

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Pack a Smile! Healthy, Creative School Lunchbox Ideas

by in Cooking for Kids, February 21, 2015


When my kids were little, I remember opening up the refrigerator and pantry doors and closing them. Then opening them, then closing them. I’d scratch my head and think, “I’m a nutritionist, for the love of God; why is making lunch for my 4-year-old so hard?!” My second thought was always, “If this is hard for me, it must be even more stressful for moms who didn’t study food!” In all fairness, there’s a lot of pressure surrounding what goes into what we put into those superhero boxes every day.

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Nutrition News: FODMAPs, Cholesterol and Healthy Restaurant Tips

by in Food and Nutrition Experts, February 20, 2015


In this week’s news: FODMAPs get impugned; cholesterol gets exonerated; and these clever strategies could get diners through a restaurant meal in good shape. Read more

Exercise When It’s Freezing Outside? Here’s How!

by in Fitness, February 19, 2015


Are snow and ice disrupting your workout routine? Skiing and snowshoeing are great outside activities, but if winter outdoor exercise isn’t for you, try some of these indoor exercise ideas on for size.

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The Chef’s Take: Jeremy Lieb’s Miso Salmon with Quinoa Cabbage Slaw at Boca

by in Chefs and Restaurants, Dining Out, February 18, 2015


Chef Jeremy Lieb is one of those guys who manage to do it all. He’s the corporate chef of the Cincinnati-based Boca restaurant group, which also includes Boca, Sotto, and two Nada locations (one in Cincinnati and one in Columbus). He not only cooks, but also develops the menus and trains the staff. He’s obsessed with CrossFit and works out regularly with his wife and two young kids to keep the whole family in shape. Lieb also encourages his staff to stay healthy, promoting good eating, exercise and lots of sleep. “You have to do one thing every day that’s just for you that makes you happy,” he says. Now, that’s the kind of boss we’d all love to have.

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