It’s that time of year when the air is cool and pumpkins abound. But how many of us have gone to the store and bought a can of pumpkin puree without a second thought? I know I never really considered where the stuff came from, much less that I could make it myself. It must be hard right? That’s why they sell it in a can. Well, last year, I learned just how wrong I was.
A few days ago, Registered Dietitian Ellie Krieger tweeted this question: Are you a potato basher or a masher? I, for one,
am definitely a masher. The humble potato has gotten a bad rap over the past few years from the advent of low carb diets and its status as the poster-child for what’s wrong with our nation’s eating habits, in the form of the french fry. However, spuds are full of nutrients including vitamin C, potassium, and fiber. Continue reading
Like many others, I’m a fan of sushi. This exotic fare can be a nutritional superstar if you choose brown rice over white,
load up on the veggies, and steer clear of the fried options. Also, the nori (seaweed sheets) used to make sushi is something that most of us westerners don’t eat regularly and is full of nutrients including vitamins A and C, potassium, iodine, and iron. However, I never thought about trying to make it myself, until now. I’m always telling people to get in the kitchen and try something new, but I must admit, I was a little unsure about how this would turn out. Inspired by a post on 100 Days of Real Food (possibly my favorite food blog), I decided to move out of my comfort zone, get a little adventurous, and make my own.
Oatmeal is one of the healthiest breakfast options around due to it’s whole grain status and fiber content. However, this nutrition superstar can quickly loose its sparkle when its loaded up with lots of sugar (even the brown variety) and tons of butter, or, even worse, processed to cook in a few minutes and flavored with chemicals. Delicious.
Many people shy away from steel cut oats because of the long cooking time (30-40 minutes), but I have a solution to this problem that might surprise you: a slow-cooker. Suddenly, a dish that many consider to be a hassle becomes a set-it-and-forget-it convenience food that leaves your house smelling amazing when you wake up in the morning.
We all know how important it is to put healthy foods in our bodies, but sometimes we forget about all of the lotions and potions we’re putting on our skin every day. Shampoo, conditioner, shaving cream, toothpaste, moisturizers, sun-screen, make-up and many other products play a huge role in our every day lives, so it is important to make sure you are getting the least toxic versions possible. However, when we stop and take a moment to think about all of the products that touch our skin day after day after day (especially for us gals) it can seem a little overwhelming to consider researching all of these products for safety and then having to find new, safer products to replace many of them. Let me introduce you to your new best friend, the Environmental Working Group’s Skin Deep Cosmetics Database.
One of the biggest food buzz words in recent years is “trans-fat.” You see in it on the news, in magazines, and claims of “Zero Grams Trans-Fat per Serving” plastered all over food packaging. But what exactly are trans fats? What is their purpose and where are they found? Read on to find out.