Guests will be wowed by the pop of pink color, and they’ll never suspect they’re eating a healthier version with plain, nonfat Greek yogurt swapped in for mayonnaise.
As a nutrition expert, this was a documentary I did not want to stop watching after 10 minutes into the film. I appreciate the director giving the film a scientific angle and a personal angle because no matter the science, food is very personal.
While the film came out in favor of GMOs, in line with scientific consensus, the film provides balance in its presentation, minimizing the “us versus them” feel that is present in so many recent food films
Through his film, the director aims to furnish some answers to the questions of how the science behind GMOs might be used to feed the earth’s growing population.
Food & Nutrition Magazine invited three Stone Soup bloggers to join a screening of the film Food Evolution and share their feedback. Here’s how they described the documentary,
With its promise to make chopping fresh vegetables quicker and easier, I was eager to give the OXO chopper a try. Could it be a way to simplify my food prep?
Both lentils and oats contain compounds that feed your healthy gut bacteria, and both of these foods are good for your blood sugar and cholesterol levels.
On the fourth Thursday of every month, be sure to share group photos and videos on Instagram using the hashtag #FNdinnerparty to connect with others near and far!
The experience you will get from progressing through difficult situations that promote professional development will prepare you for being an excellent — and hirable RDN!
The humble cauliflower seems to be upstaging Brussels sprouts as the vegetable du jour. I see it on menus as ‘steaks,’ purees, roasted, pickled, creamed and more.