Month: September 2016

One of the scariest things I've ever seen was an estimate of the total cost of tuition and expenses over two years during a dietetic internship/graduate degree program. "How am I going to afford my

This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes. Yogurt Waffles with Strawberry-Rhubarb Syrup Recipe by Alexandra Caspero, MA, RD Ingredients ½ cup siggi’s Strawberry & Rhubarb 4%

I’ve often wondered why no one manufactures pistachio butter. Perhaps it’s because pistachios are quite low in fat compared to other nuts, and would therefore create a very dry butter. Or maybe it’s because they are usually

We’ve all seen it happen. A video pops up in a social media feed that praises some unhealthy food or questionable health trend, and you see it’s already been shared and liked tens of thousands — even

I have a love-hate relationship with exercise. I love how it makes me feel when it's over, but hate the mind games I have to play to get myself moving. A few years ago, I

As someone with a love for chemistry and biochemistry, I'm always intrigued when I peruse phytonutrient and phytochemical research data. These plant-based compounds (the Greek word "phyto" means "plant") have certain biological actions that sustain

I still remember the opening words of a medical student's history and physical, which I encountered doing a chart review as a new registered dietitian: "This unfortunate sole…" Looking back, I can't tell if he

Have you been to FNCE®, the Food & Nutrition Conference & Expo? If not, you are seriously missing out on an amazing event! For registered dietitian nutritionists and nutrition and dietetics technicians, registered, it’s right up

Sumptuous broiled brown sugar peaches are topped with creamy siggi’s yogurt and a fig sherry reduction. This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.

Ever since I was young, I have loved to explore new places and experience different cultures. These passions did not stop when I became an RDN. In fact, since beginning my career in nutrition, I

Do you feel "radish greens remorse" when you toss out radish tops? Good news: It doesn't have to be this way! The green leafy tops of radishes (and many other vegetables such as turnips or beets)

Do you ever feel overwhelmed by choices in the yogurt aisle of the grocery store? There are so many options these days, it can be hard to know where to start. First, it's good to

Fragrant basmati rice is topped with tandoori shrimp in a spicy tomato-coconut sauce and garnished with a refreshing siggi’s yogurt sauce. This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup

Product Reviewed: ​Lékué Perforated Mini Baguette Bread Pan The only thing better than the smell of homemade bread in your kitchen is the taste of fresh, warm baguettes straight from your oven. But making delicious

Product Reviewed: Paderno World Cuisine Drum Grater My husband I have used a box grater to grate cheese and carrots for years. That is, until this past spring, when my husband was grating cheese fast

Product Reviewed: Emile Henry Papillote Fish Steamer Cooking foods “en papillote” is an excellent skill for any home cook. It basically means cooking a variety of foods in little pouches made of parchment paper. It’s an old

Product Reviewed: Excalibur 2400 4-Tray Dehydrator Several weeks after opening the Excalibur 2400 4-Tray Dehydrator, it’s still on my kitchen counter because I’ve had so much fun testing it. This dehydrator is simple to use: simply

Product Reviewed: JK Adams Strata Slate Server The JK Adams Strata Slate cheese board offers a unique surface for serving cheeses and hors d’oeuvres. With a deep gray color providing a natural and rustic look,