Should You Be Taking a Fiber Supplement?

by in Healthy Tips, March 3, 2016

Although my philosophy has always been “food first,” I know that many folks rely on fiber supplements. Last month I received a package in the mail, and after seeing the cutest Regular Girl logo and reviewing it, I thought it was important to tackle this topic — especially since most women don’t get enough fiber in their diet. Read more

Fake Meat Gets Real

by in Trends, March 2, 2016

Chances are when you hear the phrase “vegan meat,” you think of bland veggie burgers, mealy meatless sausages and the much-maligned Tofurky. But that’s about to change. Enter a new breed of meatless “meat” that’s carefully crafted and technologically engineered to truly replicate the tastes, smells and textures of the real thing — no animals required.

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Slow-Cooker Cabbage, Potatoes and Bacon

by in Healthy Recipes, March 1, 2016

You don’t have to be Irish to enjoy cabbage with potatoes, and while this is a great dish for St. Patrick’s Day, you can also enjoy it year-round.

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So What, Exactly, Is “Natural”?

by in Food News, February 29, 2016

According to the dictionary, the word “natural” means “having undergone little or no processing and containing no chemical additives.” But when it comes to seeing the word “natural” on a food label, the definition gets much murkier — so much so, in fact, that the FDA (which is currently reviewing the term and how it can define and regulate it) has recently extended its public comment period on the meaning of this word until May 10, 2016.

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5 Surprising Ways to Use Pulses

by in Healthy Tips, February 28, 2016

The United Nations declared 2016 The International Year of Pulses. Never heard of the term? You’re not alone. Pulses include dry peas, beans, lentils, and chickpeas (aka garbanzo beans). Chefs throughout the world have been experimenting with these babies and have come up with new and creative ways to use them.

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“How Local Can You Get?” Beef

by in Healthy Tips, February 27, 2016

Been considering bypassing the grocery store and purchasing meat in bulk? Here’s some insight into my experience purchasing a share of a local cow for my family.

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News Feed: Wood Pulp in Cheese, Starbucks Sugar Shocker, Cage-Free Trader Joe’s

by in Food News, February 26, 2016

Cheese, please

Have we all been sprinkling wood on our pasta and pizza? Some suppliers of grated Parmesan cheese have been filling their products with cellulose — an anti-clumping additive made from wood pulp — or using other, less expensive cheeses and failing to disclose the actual ingredients on the label, Bloomberg Business reports. One cheese maker has estimated that 20 percent of hard Italian cheeses are mislabeled. Another told Bloomberg that only one-third of the 28 brands of grated Parmesan it tested appeared to be accurately labeled, in terms of protein levels and fillers. In response to a Bloomberg investigation, in which a lab test confirmed that several store brands contained high levels of cellulose, several stores have begun pulling the questionable products from their shelves.

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5 Smarter Ways to Eat Pizza at Home — Comfort Food Feast

by in Healthy Recipes, February 25, 2016

Save your napkins for mopping up spills at the dinner table. There’s no need to blot any grease when you serve one of these healthy homemade pies from Food Network. Start with whole-wheat pizza dough — store-bought is ideal on a busy weeknight — or hop aboard the latest health food trend and prepare a high-fiber crust using chickpea flour. Have plenty of fresh, in-season toppings on hand. You can’t go wrong with a basic marinara sauce or pesto, plus your favorite cheese and a handful of fresh herbs. The No. 1 perk to preparing pizza at home? These easy pies cook up in the same amount of time you’d spend waiting for your delivery to arrive — maybe even less, if you have help. Even the littlest sous chefs can chip in with the toppings.

Without further ado, here are five better-for-you pizzas to save you from another humdrum weeknight dinner:

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Order This, Not That: Cracker Barrel

by in Dining Out, February 25, 2016

This sit-down restaurant is a family favorite with more than 630 locations throughout the country. Founder Dan Evins wanted to create a restaurant that would make people feel comfortable when they were on the road far from home. However, many of the options at this eatery are drowning in high-calorie gravy or lots of butter. Last year, however, Cracker Barrel started offering Wholesome Fixin’s and Tasty Alternatives for those who want to watch their calories. The full nutrition info, however, isn’t offered for every dish on the menu (only the few healthier selections).

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Bites Are the New Bars

by in Grocery Shopping, February 24, 2016

Snack bars, energy bars, meal-replacement bars and even bars that claim to help aid in sleep have saturated the market for some time. But what if you just want a nibble, and not a full bar snack? Try bites. We think they’re the new bars! Portable and easy to pop one or two when you need an energy boost or a tiny bedtime treat, they’re taking over the bar marketplace at lightning speed. We rounded up a few of the latest offerings, below.

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