Happy Earth Day! If you had a chance to read my last post, then you may notice I’m on a bit of a food waste reduction kick lately. I’ve recently started meal planning by the month. Mr E and I been saving a ton of money and time having a plan in place when it comes to mealtimes. I’ve also noticed how much less I’ve been throwing away items that spoil before they can be used. However, I’m still guilty of having to party with items before they get used. The two biggest offenders in my home of spoiling too soon are fresh herbs and bananas. This month’s Recipe Redux contest of only using foods available at home (and going south) certainly helps to alleviate my guilt about one of the two. Continue reading “Chocolate Peanut Butter Banana Pancakes with Peanut Butter Ricotta”
April means Earth Day is upon us. While a lot of attention this week is put on ways to save the planet through recycling and clean water, there is a larger issue coming into play right in your own home: food waste. According to the United Nations Environment Programme (UNEP) and the World Resources Institute (WRI), over one-third of food gets lost either during the production process or after purchase. In the US alone, 30-40% of the food supply is wasted, equaling more than 20 pounds of food per person per MONTH. Organic waste is the second highest component of landfills here in America, which are the largest source of methane emissions (and NOT, contrary to belief, cow farts). Stop being part of the cause. Time to BE the solution against food waste. Continue reading “Food Waste: Accidental or Intentional?”
Happy Day After Easter to all my happy couples out there! If you took part in the tradition of dyeing Easter eggs, chances are you may have a lot of leftover eggs around (especially if you had a lot of ambitious little helpers with your dyeing). Now that the bunny has come and gone, it’s time to put those leftover hardboiled eggs to use. Continue reading “Egg-cellent Uses for Leftover Easter Eggs”
Spring is officially in full effect with weather is hitting high 70s here in NJ this week. You know what that means. The birds and the bees are doing their thing. Rabbits making lots of little bunnies. Springtime is often referred to as “mating season” in the animal kingdom. While us humans don’t exactly have a mating season, research has shown that December is the month when the most babies are conceived. Nine months later leads to August being the highest birth month. Continue reading “Reproductive Nutrition: What Couples Should Know About Nutrition & Infertility”
NOTE: The information provided in this post is not intended to replace the advice of a medical doctor or GI specialist. If you suspect any of these symptoms, make an appointment with a healthcare professional first to rule out certain diagnoses. If you do require a special diet, make sure to work with a Registered Dietitian Nutritionist (like me!) who can coordinate with your doctor to help manage your condition with a nutrition plan.
Perhaps you’ve seen the word on social media feeds. Or in the news. Or have seen packaging calling out “FODMAP-Friendly Food!”. And your first thought is, “Do I have FODMAP?” Before jumping to conclusions or making Pinterest boards of FODMAP recipes, let’s first get the facts straight about what the heck IS a FODMAP. Continue reading “What the F is a FODMAP?”
Happy Spring! This month’s challenge for The Recipe Redux is “Spring Clean Your Fridge” in honor of the first day of spring. I have a tendency to buy a lot of items in the grocery store with good intentions of using for recipe development. Therefore I was thrilled with the recent challenge of ONLY using items currently available in my fridge and pantry. I decided to give my usual lunch a makeover with a lunch bowl. The lunchtime PRO Bowl is born!
I received free samples of Toufayan Pita mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Toufayan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.
This past weekend Mr E and I went on a weekend getaway with some friends down to Clearwater, Florida to get some sun and watch Phillies spring training. A Phillies win is always an highlight, but the real star of the trip was grouper. Local Gulf grouper was part of the meal no matter where we went to eat. One of our favorite incarnations was Grouper Nuggets. When I was given an opportunity by The Recipe Redux and Toufayan Bakeries to make a pita creation, I knew grouper nuggets had to be involved.
Today the Academy of Nutrition and Dietetics celebrates Registered Dietitian Nutritionist Day. As the nation’s food and nutrition experts, registered dietitian nutritionists (RDNs) are committed to improving the health of their patients and community. Continue reading “Happy Registered Dietitian Nutritionist Day!”
National Nutrition Month® officially kicks off TODAY! All March long, we’ll be celebrating nutrition and healthy lifestyles. Most importantly, we’ll be chatting how Registered Dietitian Nutritionists play a key role in helping you and your significant other have happy, healthy lifestyles together! Continue reading “National Nutrition Month 2017 in NJ”