Hemp: The New Super Seed

by in Product Reviews, May 9, 2016

Hemp seeds may sounds like a hippie thing, but these days, they are more of a trendy thing. And for good reason: These tiny nutritional powerhouses are a true superfood, packing all nine essential amino acids, plus protein, fiber, Omega-3 fatty acids, B vitamins, and minerals like iron, zinc, magnesium and potassium. “Hemp is one of those foods that can help meat eaters realize the power of plant foods,” says Martica Heaner, Ph.D., adjunct associate professor of nutrition at Hunter College in New York City. “A three-tablespoon serving has the same amount of complete protein as two eggs.”

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Want Better Olive Oil? Start with Better Olives, Says Cobram Estate’s Rob McGavin

by in Ask the Experts, Food News, May 8, 2016

It’s not difficult to find a bottle labeled “extra virgin olive oil” — a term that’s not only ubiquitous, but that is also synonymous in most people’s minds with a high-quality product. Unfortunately, like many other words that end up on food labels, those don’t necessarily mean what they say. In fact, an estimated 70 percent of imported extra virgin olive oil isn’t actually extra virgin at all. It’s been refined and processed or made from poor-quality (possibly even rotten) olives.

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Coconut Chia Banana Pudding Parfait

by in Healthy Recipes, May 7, 2016

Take your childhood favorite banana pudding up a notch with rich and creamy coconut milk, nourishing chia seeds and a probiotic kick! Healthy enough to eat for breakfast and delicious enough to enjoy for dessert, this banana pudding is packed with fiber, is rich in potassium and is super-easy to make ahead of time for a grab-and-go meal or snack on a busy day.

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Nutrition News: Foods Nutritionists Avoid, Ugly Produce and Bloating Triggers

by in Food News, May 6, 2016

It’s what’s inside that counts.

When it comes to fruit and vegetables, maybe they should say that the best things come in ugly packages. A growing body of research indicates that produce with signs of stress — pockmarks, scales, dimples, strange shapes — may actually be nutritionally superior and taste better than perfect-looking produce. The scars on ugly fruits and veggies may be signs they have successfully battled environmental threats such as an insect or an infection and may indicate high antioxidant content, NPR’s The Salt reports. “There is some interesting data that when plants are stressed by insects or disease, they produce metabolites that are good for us,” Clemson University environmental biologist Brian Ward tells the site. Embrace the unsightly! Read more

Gluten-Free Mother’s Day Brunch  

by in Gluten-Free, May 5, 2016

Show Mom some homemade love this Mother’s Day by cooking up our decadent-yet-healthy recipes that are gluten-free, too. Choose make-ahead baked French toast topped with fresh berries, a springtime asparagus frittata or espresso-fueled acai bowls. We know the last thing on her mind will be gluten!

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Ask The Experts: Best Pre- and Post-Workout Snacks

by in Ask the Experts, May 4, 2016

When training for an upcoming half-marathon, I make sure to fuel my workouts beforehand and eat properly afterward to help my muscles recover. Lately my go-to snacks have been a piece of cinnamon toast and half a banana before I head out for a run, and a chocolate milk, scrambled eggs and fruit (and sometimes another piece of cinnamon toast) when I return. I was curious what other sports nutrition experts were grabbing before and after they exercise. Here’s what I found out! Read more

Taste Test: Vegan Cheese

by in Grocery Shopping, May 3, 2016

In response to the rise in allergies and in demand for nondairy cheeses, numerous vegan cheeses are now widely available. Vegan cheeses can be made from a variety of ingredients, like soy, tapioca, rice and almonds. Find out if these vegan cheeses measure up in flavor and nutrition.

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Is Bread No Longer an Enemy?

by in Food News, May 2, 2016

Ever since the dawn of the low-carb craze, bread has been on the outs. Diners ask for the breadbasket to be removed from their tables at restaurants, sandwiches are shunned, and toast is … well, toast. But new research may help prove that bread has been unfairly demonized, and that the loaf languishing in your kitchen is not the enemy you once thought.

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Peanut Butter Smoothie Bowl

by in Healthy Recipes, May 1, 2016

While I love smoothies as much as the next dietitian, they aren’t always as filling as other breakfast options. That’s where a smoothie bowl comes in. With less liquid and more toppings, a smoothie bowl has the added benefit of being chewed rather than being swallowed. The chewing process, also known as mastication, is extremely important for your health and how mindfully you eat food. The longer you chew, the longer it takes to finish a meal, which can help you eat less overall. Since it takes roughly 15 to 20 minutes for your brain and stomach to recognize fullness, slower eaters consume 10 to 20 percent fewer calories compared with those who rush through a meal. Chewing is not only beneficial to digestion, but it also helps increase satisfaction in a meal. When you take the time to properly chew, you are able to slow down, savor each bite and fully enjoy all the flavors your food has to offer.

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Hotels That Put Your Fitness First

by in Fitness, Healthy Tips, April 30, 2016

Long gone are the days when a hotel gym meant a small, smelly room tucked away in the basement that housed nothing more than a couple of treadmills and a few sad sets of hand weights. Hotels are increasingly going out of their way to provide guests with ingenious ways to work up a sweat. And their efforts are not going unnoticed. According to a recent survey by the research firm MMGY Global, 45 percent of 18-to-35-year-olds, and 38 percent of 36-to-49-year-olds, say that a hotel’s wellness offerings influence where they decide to stay.

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