Month: November 2013

Protein is one of my biggest focus points with clients, patients and family members. Are you getting enough protein? Do you think about where protein comes from? Are you getting way too much protein? My

Chickpeas and hummus are quickly becoming a staple in kitchens around America. Essentially, hummus is a Mediterranean bean dip and spread made from mashed chickpeas. But try mixing it up and get creative in the

I don’t really have a hard time writing down recipes as I’m cooking. Because I’ve been reading cookbooks like novels for a long time, recipe writing comes naturally to me. I get an idea, write

Many people think the fall and winter seasons bring boring produce, but there are actually many interesting flavors to explore. Persimmons are a relatively “new to me” fruit. They’re rather odd looking with closely cropped

As much as I love the holidays, being in charge of cooking the iconic Thanksgiving turkey and all the trimmings can leave me feeling overwhelmed and frazzled. In addition, forking over a wing and a

What do sucrose, fructose, glucose, dextrose, galactose, lactose, maltose, corn syrup, high-fructose corn syrup, honey, maple syrup, molasses, evaporated cane juice, muscovado, sucanat, brown rice syrup, malt syrup, barley malt, agave, and maltodextrin all have

Did you know that pumpkin treats can be quite healthy? I’m not talking about your traditional pumpkin pie loaded with sugar and cream. Pumpkin — even the canned kind — is rich in the antioxidant beta carotene,

Some apples look amazingly delicious — plump and juicy and perfectly unblemished. So dreamy, it looks as if it was just harvested today and you can faintly smell the crisp fall air in it. You

It never fails that each year, as the cool weather comes around, I fall in love with all the delicious pumpkin and apple recipes. They're definitely my top two favorite foods of the season. But

Recipes are everywhere. We dog-ear our cookbooks, keep a box of family “secrets,” like recipes on Facebook, pin them on Pinterest and favorite them on Twitter. What once was limited to a small repertoire of

Gluten-free eating has become more and more popular the past few years. About 3 million people in America have celiac disease, while many more are either gluten intolerant or just prefer to avoid this ingredient.

When you reach for foods that come from far away, such as coffee or bananas, do you ever wonder how they got to the supermarket? Or how the food was grown? Or who picked it

Hummus, that fabulous middle-eastern spread made from chickpeas and tahini is a great dip for raw veggies, whole grain crackers and pita as well as a tasty spread on sandwiches and in wraps. My gripe?

Stevia: What is it? People usually think of stevia as the increasingly popular non-nutritive sweetener that is relatively new in the food industry. But actually, stevia is a genus of about 240 species, and only

There’s nothing like biting into an apple as your first taste of fall! I am always sad to see the end of summer but, as an apple lover, I look forward to the abundance of