I moved down to Texas quite a number of years ago and when I had my first New Year’s was served black-eyed peas. It turns out it’s a Southern tradition—supposedly black-eyed peas bring luck and prosperity.
Apparently, the tradition started with the Jewish holiday, Rosh Hashanah. But if you are in the South on New Year’s Day or even New Year’s Eve after the strike of midnight you might be served black-eyed peas. Continue reading
Chere Bork is a registered dietitian nutritionist, Wellcoach® and Certified Law of Attraction Facilitator and 2014-15 Chair of Nutrition Entrepreneurs—a Dietetic Practice Group of the Academy of Nutrition and Dietetics. Chere helps make positive energy easy and has been a wonderful influence in both my life and business. We had the opportunity to sit and chat about her cookbook “Five Ingredients for Healthy Living.” Continue reading
Fall is such a great time to get the wonderful pomegranate fruit. They’re actually called the jewels of autumn. Tucked inside the big red spheres are little red seeds called arils. Sweet with a bit of tartness.
They are however a mess to prepare, if you don’t know the right techniques! In these two videos I demonstrate how to deseed without staining your clothes a lovely bright red. Continue reading
It’s amazing how many people are experts in nutrition. I was at a seminar last Saturday—totally unrelated to nutrition. (WordPress if you must know—I guess I’m a nerd at heart. Yep, spent a beautiful day geeking out indoors.)
Since I like to be a walking billboard wearing my Neily on Nutrition t-shirt I struck up a conversation with a woman visiting from California. As many people are prone to do, she shared a story of a friend.
The stories usually always start a certain way. I love them. Her friend read a book. Ah yes. And now they’re an authority on the diet du jour. Continue reading
Have you ever eaten a plain bagel (with nothing on it) and been hungry an hour afterward? Yes? It’s the equivalent of 4-5 pieces of bread (sad, but true) and primarily carbohydrates quickly burned for fuel. But eat half the bagel with a nice slather of peanut butter and it sticks with you longer. Why? It’s a much better combination of nutrients—carbs, protein, and fat.
In my last post I wrote about quick tips for managing weight. One of those was to have protein with each meal—low fat dairy (milk, cottage cheese, Greek yogurt, cheese), egg, chicken, fish, lean red meat, edamame, and soy milk.
A fun way to start eating less meat and adding more plant-based foods to your diet is through incorporating “Meatless Monday” to your week. In this blog transcript of our third video The Plant-Powered Dietitian™ Sharon Palmer author of The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today and I talk about this fun approach to start eating more plant-based foods to incorporate them in our diet. Eating less meat not only helps improve health but helps decrease our individual food carbon footprint. Continue reading
Okay that title is a bit harsh and perhaps misleading. Let me explain.
A number of years ago a client told me she didn’t eat oatmeal because of not having time to make steel cut oats. She had heard—by an ill-informed friend—that if she couldn’t eat steel cut oats not to bother. Reason number one I ‘don’t like’ steel cut oats—someone not eating a nutrient-rich food like oatmeal because she was told if she couldn’t eat steel cut not to bother. Continue reading
Mediterranean diet—super simple dinner ideas with Wendy Jo Peterson.
I had the privilege of talking about the Mediterranean diet with chef and registered dietitian nutritionist Wendy Jo Peterson—owner of Fuelin’ Roadie and Edible Nutrition—at the Academy of Nutrition and Dietetics Annual Food and Nutrition Conference last fall.