Nutrition

  • The Anti-Inflammatory Diet

    When caring for bones and joints, proper nutrition is the most basic component. Not only do bones and joints benefit from our good food choices, but the body as a whole reaches a more optimal level of functioning and homeostasis. The right nutrients provide the body with the necessary tools to prevent disease.

    Improve joint health and overall well-being
    By Katherine Spinks, RD
  • Talking Turkey

    The fragrant smell of roasting turkey is a welcome scent on Thanksgiving Day. But what to do with the rest of the bird when next-day turkey-and-gravy sandwiches have lost their appeal?

    Fast, fresh takes on Thanksgiving leftovers
    By Lisa Turner
  • Good News About Rice

    Research analyzing 235 types of rice from around the world has found its glycemic index (GI) varies from one type of rice to another, with most varieties scoring a low to medium GI.

  • The Nutritional All-Star

    As we travel around the world looking for that next exotic superfood, we should take a moment and check our own local farmers’ market. The Center for Science in the Public Interest selected sweet potatoes (Ipomoea batatas) as their best food choice. They refer to sweet potatoes as a “nutritional all-star” and one of the best vegetables that you can eat.

    Sweet potatoes are packed with nutrition!
  • Raw-Food Smoothies

    Are you looking for a great way to start the day with energy, something light and easy to digest? Do you need more healthful options? Are you lactose intolerant or allergic to gluten? Are you too busy to make breakfast, or need a portable breakfast to take with you?

    A wholesome way to start your day
    By Jennifer Cornbleet
  • School Lunches That Pack a Nutritional Punch

    With the back-to-school season upon us, it’s time to start thinking about what to put in our children’s lunch boxes. We know that the food our kids eat will fuel their growth, development, and health, but are the meals they’re eating away from home as nutritious as they can be?

    These tips take stress out of midday meals.
    By Amanda Skrip
  • Americans are Hungry for Healthy Food

    Healthy eating has come to the forefront of many minds over the past several years. Indeed, this increased interest in healthy eating is highlighted by new research from Mintel, which reveals that just over two-thirds (67 percent) of Americans choose healthier foods to stay well.

  • Fresh Food at Affordable Prices

    In today’s society, it’s more common to wait in line for 15 minutes at a fast-food drive-thru than it is to take a walk to a nearby farmer’s market for fresh fruits and vegetables. American culture is obsessed with cheap and convenient foods instead of nutritious staples the body needs to run efficiently.

    How programs like Wholesome Wave are getting fresh food to all.
    By Amy Vergin
  • Grilled Vegetable Escalivada

    Weekly Recipe: 
    NonWeekly
    [title]
    Makes 4-6 servings

    Vinaigrette

    1/3 cup sherry wine vinegar

    1/3 cup balsamic vinegar

    1/3 cup olive oil

    1/2 teaspoon salt

    1/2 teaspoon ground black pepper

    Vegetables

    2 medium onions, cut into thick wedges

    6 asparagus spears, thin

    6 yellow summer squash, halved lengthwise

    1 eggplant cut into thick slices

    1 red bell pepper cut into 6 wedges

    1 green bell pepper cut into 6 wedges

    1 yellow bell pepper cut into 6 wedges

    Whisk together the vinegars, oil, salt, and pepper. Will make about one cup.

    If desired, cover grill grate with aluminum foil prior to heating. Brush cut vegetables with olive oil and place onto grill four to six inches over medium ash-covered coals. Grill for 10 to 20 minutes, turning once halfway through the cooking time. Vegetables are done when tender and slightly charred. To serve, place vegetables on serving platter and drizzle with vinaigrette dressing.

    Recipe and image provided by the National Onion Association

  • The Mother Grain

    For over 5,000 years, people near the Andes mountains have farmed Chenopodium quinoa, or as the Incas referred to it, “chisaya mama” (mother grain). Quinoa, pronounced keen-wah, was the main source of food for the Incas up until the 1500s, when a Spaniard named Francisco Pizarro destroyed all quinoa fields.

    Give your body the benefits of quinoa.
    By Amy Vergin