Stack a Smarter Sandwich

Stack a Smarter Sandwich

Today is National Sandwich Day; but America’s favorite handheld meal isn’t always the greatest go-to when it comes to nutrition. According to one study, 49% of Americans age 20 and older eat a sandwich every day. And sandwiches account for roughly 1/5 of daily sodium intake. If you stack it wrong, your … Read more

The Skinny on Potato Skins

The Skinny on Potato Skins

Carb smart consumers know when you’re sizing up starchy foods, “If it’s white…walk away!” We’re talking white bread, white rice, white pasta, white crackers…and then someone inevitably asks, “But what about white potatoes?” For many fiber fans, white potatoes are the exception to the walk away from white foods rule. In fact, … Read more

Dorm Room Diet Done Right

Dorm Room Diet Done Right

Colleges and universities are back in session, and that means students are busy stocking their dorm room refrigerators. As students are gearing up for a new school year – many have questions about how to eat healthy on campus without gaining the dreaded “Freshman 15”. Here are some tips for staying lean … Read more

Dandelion Green Fettucini

Dandelion Green Fettucini

When Hippocrates said, “Let food be thy medicine, and medicine be thy food…” he may well have been talking about dandelion. Dandelion has been used in many traditional medicine systems as a remedy for liver, kidney, and spleen diseases. Today, dandelion gets a nod in its role as a diuretic or treatment … Read more

A Squash for All Seasons

A Squash for All Seasons

During the summers, when the sun is blazing and the temperature becomes unbearably hot, there is one excellent way to make it through, and that is by making yourself a refreshing glass of squash. Not many people are aware that there is a huge variety of squash that could be made, including … Read more

Pelletized Fiber: Coming to Your Cereal Soon

Pelletized Fiber: Coming to Your Cereal Soon

General Mills announced recently that it has filed a patent on a technique to pelletize fiber and calcium for use in ready-to-eat (RTE) breakfast cereals. The process will use a gelatinized starch to coalesce calcium and fiber for the purpose of supplementing processed cereals. Mmmm… Is this a big deal? Well…General Mills … Read more

Cauliflower Pizza Crust

Cauliflower Pizza Crust

Cutting carbs with cauliflower is a great way to enjoy your favorite foods at a fraction of the calories. Carb lovers can cut calories by adding creamed cauliflower to mashed potatoes, and even riced cauliflower to flour for baking. But pizza crust? I had heard about cauliflower’s extender power when it came … Read more

Alexia Sweet Potato Fries

Alexia Sweet Potato Fries

Sweet potato fries tend to come with a health halo: because they’re made with sweet potatoes, people automatically think they’re healthier than white fried potatoes. With most sweet potato fries, that’s not the case. Deep frying any product, and then salting the heck out of it quickly reduces the food’s nutritional benefits. … Read more

Rock the Boat: Bring Kale Salad

Rock the Boat: Bring Kale Salad

Hot on the heels of Taco Bell pulling their ad chastising veggie-toting football-watching fans comes the Wall Street Journal’s 22 Super Bowl Party Rules. Rule 7. A good Super Bowl prank is to show up with big bowl of kale salad and yell, ‘WHO’S READY FOR SOME KALE SALAAAADDD!!!” Now, what’s ironic … Read more

International Year of Quinoa

International Year of Quinoa

The Food and Agriculture Organization of the United Nations has designated 2013 as the International Year of Quinoa. Heralded for its unique nutritional properties and environmental adaptability, the UN is positioning this cereal-like grain as a key player in the global fight against hunger and food insecurity. With its tag line, “Quinoa, … Read more