It has been a chilly and rainy winter in Southern California. And more rain is here this weekend so…a good time to try some soup! A couple weeks ago after a nice but unseasonably cold bike ride, I pulled out an older edition Food and Nutrition Magazine from 2015 and found a bunch of soups to make. I am posting 2 of them here.
Hello everyone, Hope all is well! I just returned from a trip to Washington DC to my National Conference, Academy of Nutrition and Dietetics Food and Nutrition Conference and Expo, #FNCE2018. It was a great trip, both the conference and sightseeing.
I attended sessions on Exploring the Microbiome and Diabetes, Disordered Eating and the Science of Emotion, Mindfulness, the Neurobiology of Dieting and Improving Mental Health, Prevention of Metabolic Adaptation in Weight Loss as well as Genetic Testing and Dietary Reference Intake research.
Quick post for a quick meal. If you know me, you know I love a good one pot meal, less clean up and great way to get a lot of veggies in without making them separately. The nutrition pros: Vitamin E rich plant based fats, loads of veggies that range from vitamin A, B vitamins to vitamin C. Also, you have hit the jackpot when your teen says, "You have to make this often!" Not just a healthy dish but creamy and scrumptious too!
Hi everyone, hope you have been enjoying the summer! I have a new favorite thing, well actually a couple, but I'll post more later. This gem is a wonderful convenience item you can feel good about eating...shaved brussels sprouts. I've always loved brussels sprouts and make them often. I'll probably love my new find even more in the winter months but I found some cool enough mornings and even a few evenings to roast these guys in the oven. If you can't imagine turning on the oven in mid August, this product can work well raw in a salad or a slaw as well or sautéed with other veggies.