This Week’s Nutrition News Feed

by in Food and Nutrition Experts, January 23, 2015


In this week’s news: Diet may be key to diabetes prevention for women; pizza constitutes a staggering percentage of kids’ caloric intake; the guidance on salt for older adults gets a bit grainier.

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Mom Is Not a Restaurant! How to Cook for Kids with Different Tastes

by in Cooking for Kids, January 22, 2015


This topic is super near and dear to my heart. I deal with trying to satisfy everyone’s likes and dislikes in my own home all the time. What mom (and dad too) doesn’t want to make everyone happy? If I were the kind of mom to give labels, I’d call Rex a protein lover. He’ll devour a steak in the blink of an eye. Eggs are his go-to at breakfast, and he has never, ever had a problem with chicken two nights in a row. Maizy, on the other hand, is partial to carbs. She loves a sweet potato, eats the quinoa first off of her dinner plate and if she could have granola every morning, she’d be a happy puppy. As their mom, I simply want them to like the healthy food I’m dishin’ out. I want them both to be happy. I want them to eat healthfully. And I want to prep only one meal each night that satisfies all of us. Is that too much to ask? I have a kitchen, not a restaurant, right? Sometimes it feels like my wants are unfulfilled wishes, but more often than not, I can pull off dinners that make everyone happy.

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Put Some Love in Your Kid’s Lunchbox with These Healthy Snacks

by in Grocery Shopping, January 22, 2015


The brown-bag lunch of yore, complete with turkey on whole wheat and an obligatory apple, has thankfully gotten a more sophisticated facelift. Today’s kids are no longer rewarded for eating soggy sandwiches (those are fast becoming obsolete in a world of lunchboxes stuffed with free-range chicken salads and tabbouleh) with a sugar-high-inducing chocolate chip cookie. Instead, they can be fueled by wholesome, good-for-you snacks. Here are five tasty alternatives.

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Forget Foam! NYC Bans Environmentally Unfriendly Food Container

by in Food News, January 21, 2015


Call it a takeout-container takedown, a boon for the environment or, if you prefer, a headache for New York City restaurants. The Big Apple is banning those plastic foam containers often currently used for everything from cold drinks to hot meals, with tepid “doggie bag” contents somewhere in between. The citywide prohibition, which was announced by Mayor Bill de Blasio last week, will go into effect in July.

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The Chef’s Take: David Patterson’s Indonesian Stir-Fry at Natural Epicurean

by in Chefs and Restaurants, Dining Out, January 21, 2015


Take a glance around the airy dining room at Natural Epicurean — the health-minded restaurant at The Broadmoor in Colorado Springs, Colo. — and you may be surprised to find diners perusing tablets, not menus. The tablets are stocked with in-depth nutritional information, allergy alerts and gluten-free ratings for the menu developed by Sous Chef David Patterson with guidance from the University of Colorado’s Anschutz Health and Wellness Center. “A growing segment of diners are in tune with nutrition and diet, and they are reaching for our tablets, because they are looking to eat well, but they may have dietary restrictions,” said Patterson.

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7 Healthy Slow-Cooker Recipes Perfect for Winter

by in Healthy Recipes, January 20, 2015


It’s the best time of year for warm and cozy slow-cooker recipes. Keep things healthy for snacks, mains, sides and even dessert with these make-ahead creations.

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Tea for You? From Green to Fennel, Everything You Need to Know

by in Food and Nutrition Experts, Grocery Shopping, January 20, 2015


Tea is well-established as a healthy drink for many reasons – it’s low in calories and filled with antioxidants, just to name a couple. But are you in tune with the vast array of options and flavors? Get better acquainted with this ancient brewed beverage.

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Dessert of the Month: Mocha Hazelnut Chia Pudding

by in Amy's Whole Food Cooking, January 20, 2015


Chia pudding in all variations is one of my most-popular recipes with friends and clients. It’s sweet and light, is irresistibly creamy and lends itself well to a variety of flavors. Making a batch is a virtually mess-free endeavor, with only a blender and a bowl to clean, and this is also the perfect dessert to serve when you have no desire to stand over a stove. The only caveat is to allow enough time for the mixture to chill completely; overnight is best.

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A New Take on Tarts: Savory Low-Sodium Beet-Carrot Tarts

by in Scaling Back on Sodium, January 19, 2015


When plagued by the question, “What to cook?” the answer lies in a savory tart. Whether you’re preparing breakfast or dinner, appetizers or the main meal, a tart makes a quick solution — one that can easily be adapted to any dietary needs (hello, gluten-free chickpea crust), time constraints (hello, ready-to-bake pizza dough) or number of guests (hello, unexpected holiday visitors). And with the right ingredients, it can even be low in sodium too.

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Seeds of Change — Give Your Next Meal a Nutritional Punch!

by in Healthy Recipes, January 18, 2015


Can chili, waffles and muffins be as healthy for you as a smoothie? You bet they can, but only if they’re made with seeds — tiny nutritional powerhouses that pack a serious protein punch. Whether you add them whole to muffin batter for a nice crunch or stir them ground up into chili as a natural thickener, seeds will give any dish a wonderfully nutty flavor.

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