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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Dessert of the Month: Oat Walnut Marmalade Squares

by in Amy's Whole Food Cooking, February 17, 2015


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.

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Want to Cook with Your Kids? Read Chef Jonathon Sawyer’s New Cookbook, Noodle Kids

by in Cookbooks, Cooking for Kids, February 16, 2015


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.

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Diet 101: The Bulletproof Diet

by in Diets & Weight Loss, February 15, 2015


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.

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Noticed: Whey on the Way

by in Food News, Grocery Shopping, Trends, February 14, 2015


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.

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Nutrition News: Hot Chile Peppers, Great Organics and Fake Supplements

by in Food and Nutrition Experts, February 13, 2015


In this nutrition week’s news: Chile peppers may get hot with dieters; organic foods are linked to lower pesticide exposure; and buyer beware of herbal supplements barren of herbs.

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New Brews Put a Healthy Twist on Happy Hour

by in Food News, Trends, February 12, 2015


For those who try to make healthy food and drink choices but don’t mind a social tipple from time to time, a new trend will come as welcome news: alcoholic beverages with a wholesome bent. Read more