If you’re a certain age you may remember hustling out of your chair to answer a ringing phone. If you’re a wee younger you might have a quizzical look, your cocked head, and squinted eyes saying, “What?”
There was a time when phones were not within arm’s reach. No, the phone was in the other room, attached to a wall. Some phone owners were lucky to have a long cord capable of stretching into a private place, like a closet or bathroom. We weren’t so lucky. Growing up, my family’s household phone was tethered to the wall, guaranteeing our calls were kept short. Times have changed and this daily experience I took for granted is no longer even mentioned in retro movies. Continue reading
No more cheating (yourself, that is) …
…with limiting words and choices that keep you from success.
Some days the smallest of choices, like eating a coworker’s birthday cake, can feel sinful, even gluttonous—in our minds. How is it we beat ourselves up over something that is not a genuine betrayal? Yet we call ourselves cheaters when we veer from our dietary goals—as if it were literally a sin.
For me, cheating is one of those cringe-worthy words that when I hear it, it is like nails on a chalkboard. (shivers!)
I’m sure you’ve heard the word in reference to a food splurge: Cheat. Cheat meal. Cheat day.
But should cheating and eating be words we associate together? Continue reading
Women have a nurturing quality—it’s coded into our DNA and destines us to care for others ahead of ourselves. Self-care does not come easily. Instead, we steal from our own needs to care for others—our partner, kids, family, friends, and even our pets.
Do you have a tendency to do this? If so, let me share one of my favorite client stories with you. Continue reading
The natural sweetness of the red bell pepper makes it one of my favorite vegetables. I recently needed some for a cooking demo. The price wasn’t one I would normally pay—I prefer to buy when they’re $1 or less each. Love them, just not that much. Continue reading
Today is a special day—an anniversary I acknowledge every year, but not publicly. This is a first, a vulnerable moment.
Thirty years ago was my last drink. Yes, I was a mere child (smile), barely old enough to drink. I will never forget the day, the event, what I was doing, who I was with—at least most of it.
I was living in a wonderful near North high rise condo in my hometown Chicago, had a terrific job with the NCR Corporation, and had everything going for me, sort of. Continue reading
Carbohydrates. What comes to your mind when you read that? This nutrient receives an undeservedly negative reputation through no fault of its own. They’re so misunderstood.
Many people avoid carbs. They have the idea that they’re bad. They’re not.
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Nearly 100 percent of carbs break down to glucose in the body. That’s a good thing because glucose gives us energy. All macronutrients—carbs, fats, proteins—give us energy because they have calories. Carbs though are very efficient at providing fuel—glucose, needed by every cell. And it’s the preferred energy source for our brain, central nervous system, and red blood cells. Continue reading
Every March we celebrate National Nutrition Month and registered dietitian nutritionists (RD/RDNs) come out like wildfire spreading the good word of nutrition. This year’s theme is Put Your Best Fork Forward. A great theme for certain.
My intent wasn’t to do the same ole same ole but provide education. With so much misinformation on the internet I wonder how much people know. Being an adjunct professor teaching the principles of nutrition for almost 20 years I’ve kept up with basic nutrition knowledge and often scratch my head at what I see, read, and hear.
Consumers are confused. How can they put their best fork forward if there is not a solid foundation of basic nutrition concepts?
I made a commitment to post a daily video starting with a quiz March 1. Here are the first eight videos and their summaries. Continue reading
January is the month of do overs, start overs, and New Year’s resolutions. For the 7th year in a row a diet you likely have not heard of topped the list at number one for Best Overall Diet by U.S. News & World Report. Continue reading
What inspired Neily’s Happiness Jar was a blog post. I thought it was the end of 2015 but upon reading my notes I came across this written January 3, 2016: “Read a post shared by Rebecca Scritchfield today about Elizabeth Gilbert’s happiness jar. Every day at the end of the day she jots down the happiest moment and puts it in a jar—an old apothecary jar. I might have to do this in the morning instead b/c that’s my quiet time. But I’m starting it today (and retroactively 1/1 and 1/2).”
Tabbouleh is a traditional Middle Eastern vegetarian salad made of finely chopped parsley, diced tomatoes, crushed mint, fine bulgur (burghul), chopped green onions, extra virgin olive oil, lime/lemon juice, and salt.