Month: August 2016

Following a low-FODMAP diet can feel restrictive. Low-FODMAP diet educator Kate Scarlata, RDN, LDN offers expert tips to help people with IBS overcome barriers of the elimination diet. Don’t Ditch Fiber Picks for low-FODMAP fiber

North End Boston Cream Pie This healthier take on the classic dessert replaces pastry cream filling with a lighter ricotta cream — a nod to the Italian pastries of Boston’s North End. See more “Boston

Vegetarian Slow-Cooked Boston Baked Beans A meat-free twist on traditional Boston baked beans, this recipe features a tomato-based sauce and is slow-cooked to develop a mild maple flavor and tender texture. See more “Boston Favorites”

New England Clam Chowder Packed with fresh local clams — quahogs, which are large and perfect for chowder — in a rich broth, this lighter version of a New England favorite is delicate, mild and

Understanding metabolic syndrome, which is estimated to affect 35 percent of adults and 10 percent of adolescents in the U.S., is important for recognizing chronic disease risk and for communicating the multidimensional role of a

As food and nutrition professionals prepare to descend upon Boston for the annual Food & Nutrition Conference & Expo™ this October, we’re tipping our hats to New England with healthier versions of best-known dishes.

Do you love Indian food, but can't imagine attempting to cook those complicated dishes yourself? I felt the same way until I realized that Indian cuisine can be easy, as long as you have the

When temperatures soar, my dinner plans don’t include an oven or stovetop. Frankly, even the barbecue gives off too much heat. That’s why I’ve been experimenting with meals that require no cooking at all. I

Sweetened quinoa topped with siggi’s yogurt, fresh berries, almonds, chia seeds and honey makes the perfect gluten-free breakfast!   This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup program. Click for

If you like raw cookie dough, you’ll love these mini cookie dough bites studded with chocolate chips.

The party invitation arrived — an appetizer potluck. My mind ran through the typical selection of hors d'oeuvre, but nothing quite caught my fancy. I realized that so many party foods I tend to see

There are days when I absolutely love my job. In those glorious moments, I feel deeply proud of my career and appreciative of the independence, variety and excitement that being a registered dietitian and entrepreneur

As every "future RDN" knows, trying to get accepted into a dietetic internship can be a challenging and stressful experience. Internships are required for anyone wanting to become a registered dietitian nutritionist, but there are

Grilling fruit really brings out its natural sweetness. Try a watermelon salad appetizer or swap ice cream for the Grilled Strawberry Banana Pizza below! Grilled Strawberry Banana Dessert Pizza Recipe by Tawnie Kroll, RDN Ingredients

About three percent of the U.S. population meets the criteria to be diagnosed with an eating disorder. Many more people have disordered eating patterns. According to the Academy of Nutrition and Dietetics, the signs and

This one-pan meal is full of flavor! Add an extra squeeze of lemon to bring even more sunshine to the dish. Ground turkey, zucchini, peas and fluffy gnocchi create balance, while lemon, spices and goat

Not too long ago I wrote about why I chose a distance dietetics program in my journey to becoming a registered dietitian nutritionist. This kind of remote learning means that all of my courses are

In many backyard barbecues, “Let’s grill tonight” translates as “Let’s eat meat tonight.” That’s not really surprising since grilled meat products create hundreds of complex aroma and flavor compounds. While grilled vegetables create less of