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.
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?
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.
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
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.
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.
These delicate squares have a snappy shortbread crust that is not only irresistibly good, but also vegan and gluten-free. Creating whole-grain shortbread without butter is a challenge; however, to make it without flours containing gluten as well may be one of the greatest tests a vegan pastry chef can face. The secret to good vegan shortbread is in the combination of whole-grain and nut flours along with coconut oil; add a splash of vinegar to give the dough that unmistakable buttery tang.
Chef Jonathon Sawyer always had a good palate. He was born into a family that cherished and celebrated good food, and his grandmother often whipped up meals, or rather feasts, for Sawyer and his 33 first cousins. He entered the restaurant world at the young age of 13, but it wasn’t until Sawyer landed at an upscale bistro, Café Boulevard, that he discovered he had true culinary potential. One day the surly and old-fashioned German chef tasted his food, nodded and then said, “You know, Jon, you’re not bad at cooking.” That was the pivotal moment for Sawyer, and soon after it, he ended his engineering studies at the University of Dayton and pursued a degree from the Pennsylvania Institute of Culinary Arts.
Are butter and coffee the answer to weight loss? According to Dave Asprey, the creator of the Bulletproof Diet, these two foods along with a laundry list of “bulletproof” foods are how you can shed pounds and reclaim your energy. If you think this diet is different than all the others, you’re sadly mistaken.
Maybe you haven’t seen bottles of it at major grocery chains just yet, but whey beverages are on the way. Where is all this whey coming from? Gallons of liquid are separated from milk solids during yogurt production. That’s what actually gives Greek yogurt its nice, thick consistency; much of the liquid has been removed from straining. This byproduct is called whey. There’s so much whey, in fact, that yogurt producers have the liquid carted away by the truckload. Modern Farmer reports dairy facilities in the Northeast hauled 150 million gallons of whey away in 2012. But as the saying goes, one man’s trash is another man’s treasure.