In last week’s post we talked about how you can make your fresh ingredients last up to a week longer with some simple storage techniques. If you haven’t read it yet, definitely head on over to the post to see how practicing smart-storage techniques can help save you both time and money. And, if you’re looking for another way to save money when purchasing produce, consider shopping at your local farmer’s market.
If you’ve ever tried keeping a food journal, you’ve probably been told to also track portion sizes and calorie counts. Unfortunately, these numbers only give you a very small piece of a much bigger picture when it comes to nutrition. If you’re looking for some guidance on how to make healthier eating choices, but you’re not sure where to start, consider keeping a food journal using the tips outlined below. You’ll glean important information about your habits, become more in touch with your body’s natural cues, and be able to become your own nutrition expert.
It’s no secret that including a variety of fruits and vegetables in your diet is beneficial to your health. But keeping a fridge stocked full of fresh produce might not be cost-effective or practical for your family, especially if you don’t live near a grocery store. And let’s face it, it’s no fun to stock up on produce, only to have to throw it in the trash when it goes bad a few days later. Keep fruits and veggies fresh, and prevent food waste with these 5 simple tips to make your fresh ingredients last an extra week (or more)!
Health sciences are evolving so quickly that it can be hard to keep up with the latest recommendations. With every new headline comes more confusion about the “right” way to live a healthy life. But the truth is, there are many ways to live a healthy life, and there is no one “right” way, just a way that feels right for us. Part of figuring this out is learning what health advice is worth following, and what is worth throwing away! Take a look at our top five health tips you can stop following to actually improve your health!
We all know that bicycling is a great form of physical activity and a cost effective mode of transportation. But despite the many benefits of bicycling, bad driving, poor infrastructure, and dangerous roads are some of the top reasons we don’t see more bicycles on the road than we do cars. Unless you’ve received a comprehensive bicycling safety and competence training (like our CYCLE Kids program), coupled with practice and experience, bicycling around town can be a daunting experience!
You can’t turn on the news, go onto social media, or stroll through the grocery store without seeing extreme health claims made in favor of, or against, certain foods and diets. With new nutrition “buzz” words popping up everyday, it’s hard to separate fact from fiction. We want to help you be a smart consumer and learn how to make sound, educated choices when it comes to you and your family’s health. So, what buzz words should signal a red flag? Here are our top 7:
For a long time, calorie counting seemed to be the gold standard for determining the nutritional value of a food. You’ve probably heard that our diet can be summed up in one simple equation: calories in equals calories out. This equation has been reinforced time and time again, especially in grocery stores and fast food chains. You often see our favorite snack food available in lower calorie varieties, with exciting claims such as “now with 20% fewer calories!” printed on the front of the package. Also, it’s probably not difficult to cite calorie counts of our favorite fast food menu items. Since calorie labeling isn’t going away anytime soon, I’d like to make sure you’re armed with some sound “calorie” education, that can hopefully help you feel more confident when making food choices. Here are 7 things you need to know:
Working as a Registered Dietitian, a lot of people think I help my clients measure portion sizes, count calories, and drop pounds quickly. I have to say, I’m really happy that’s not the case! Instead of putting my clients on diets and strict meal plans, I spend most of my time helping them tap into their internal cues by practicing Intuitive Eating. If right about now you’re thinking, “what in the world is Intuitive Eating?” you’re going to love this introduction!
This week marks the first full week of spring, and here in New England, we couldn’t be more excited! Not only does it mean warmer weather, but it also means local, fresh vegetables that normally hide out in the cold, winter months. Today we’re excited to share four dietitian approved Spring inspired recipes that are packed with our favorite, seasonal produce.
While you might have read a lot of media scares telling you to avoid sugar at all costs, unfortunately there’s not a whole lot of research to support those claims. Before we get into the ins and outs of sugar, let’s have a quick (and simple) nutrition lesson.
Carbohydrates are a macronutrient, made up Carbon + Hydrogen + Water (hence the word, carbo-hydrate). It’s common to see this word and the term “sugar” used interchangeably, as carbohydrates are made up of a variety of sugar (chemical term: saccharide) molecules. In short, carbohydrates are the building blocks of most plant-based foods.
All carbohydrates are made up of sugars. Examples of these are things like grains (rice, breads, pastas, flours), beans, fruits, even vegetables and milk. These foods contain naturally occurring sugars, meaning they don’t have any “added sugar”. Foods like cookies, candy, and cakes contain added sugar, which can be in the form of table sugar, honey, maple syrup, and corn syrup. For the sake of this article, we are going to use the term carbohydrate as an umbrella term for all of these foods.
Now that you know the basics, we have some simple tips when it comes to navigating sugar in the house: