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The best kind of meatless recipes are the kinds that both meat eaters and non-meat eaters enjoy and trust me, this is one of them. I love how easy this sauce is to throw together too - it takes virtually no work on your end to make it from start to finish.
Read MoreI made up this taco salad as I went along not expecting it to be anything special… and let’s just say I was very, very wrong. It was easy to make and super delicious. Keep reading for your new favorite healthy weeknight dinner.
Read MoreIt’s sweet cherry season! For Northwest-grown cherries, the short season typically only lasts from June through August and is well worth taking advantage of. Sweet cherries are delicious, easy to eat, versatile and packed with a multitude of nutrients and health benefits.
Read MoreFeeling comfortable, and confident, in your body is the most freeing and rewarding feeling. Time is no longer spent constantly worrying about what you eat, how you look and what to wear. If you worry about these things often, you’re not alone
Read MoreI started my Instagram account 5 years ago, before the term “influencer” even existed. At the time, I had just become a dietitian and knew people liked food photos. I thought I understood Instagram pretty well and decided to create an account to help promote my career as a dietitian and reach more people. I never would have though that Instagram and the influencer world was going to blow up into what it is now.
Read MoreThe plant-based burger movement is gaining major traction lately… my husband, Jordan, who I’m pretty sure still hasn’t even heard of oat milk, recently asked me about these burgers. If that’s not enough to show how widespread these burgers have become, I don’t know what it is.
Read MoreCooking fish can be intimidating. I don’t know why – something about it just seems hard. I totally felt this way until about 2 years ago, when I finally learned how to cook salmon and realized it was actually the easiest thing ever to make.
Read MoreA few weeks ago, I had the absolute pleasure of going to Japan with Ajinomoto, a Japanese food and biotech company who produces everything from seasonings to frozen food to beverages. The goal: to learn more about umami and, even more so, about MSG. When I was first asked to go, my initial thoughts were probably the same as yours are now: isn’t MSG bad for you?
Read MoreThere aren’t many summer dinner combinations better than zucchini boats. Minimal oven time? Check. Minimal ingredients? Check. Easy to prepare? Check. Delicious and customizable? Check and check.
Read MoreI hesitate to even call this a recipe but, because you’ll definitely want to make it, I had to share it. These PB&J are crazy easy to make and can be stored in the freezer for whenever you need a little something sweet. Personally, I’m a big Reese’s fan and prefer those over homemade versions any day. But, because Reese’s has yet to make a PB&J version (hint hint), these babies were born.
Read MoreHi! I’m Julia. I graduated in 2017 from Indiana University with a Bachelor’s Degree in Human Development & Family Studies and a Minor in Nutrition. Currently, I’m a graduate student at NYU to receive my Master’s degree in Clinical Nutrition.
Read MoreHi! I’m Ashley. I am a graduate student at New York University pursuing a Master’s in Clinical Nutrition. I will be starting my Dietetic Internship at NYU this fall.
Read MoreOf all the nutrition questions I’m asked, how to choose a filling snack/granola/protein bar is hands down one of the most common. It’s also the question I have the hardest time answering.
Read MoreAs most of you know, I’m not into meal prep. If you haven’t heard of it, “meal prep” is used to describe cooking a bunch of different foods one night a week (usually on a Sunday) to last throughout the week.
Read MoreIt’s January, and with January comes a major influx of healthy new year resolutions. Honestly, I don’t have much of an opinion on resolutions either way: I think if you want to make them, great, and if you don’t want to, that’s great too. As long as they’re realistic, healthy and sustainable resolutions, it’s totally up to you.
Read MoreDuring the winter, I always have so much fun finding new ways to use veggies (file under: most dietitian-like statement ever, whoops!). Unlike in the warmer months, where salad reigns king, it can be a lot easier to play with different cooking methods once the weather gets cold.
Read MoreI recently got back from the Food and Nutrition Conference Expo, better known to most as FNCE®. The conference has a few different parts: there are lectures on current nutrition topics, a poster hall displaying current research, and, what I’m most excited to share with you, the actual expo.
Read MoreWhen I wrote The Essential Vegetable Cookbook, I had easy and simple recipes and tips in mind (fun fact: it was originally supposed to be called The Easy Vegetable Cookbook!). For this reason, all of the tips in the book are simple, realistic, and accessible tips for anyone just beginning to cook or eat veggies.
Read MoreAlthough I normally love running, a few weeks ago I started to get super bored with my runs. To mix things up a little, I decided to try a few different workout classes offered in NYC.
Read MoreSomething about Fall always goes hand-in-hand with getting back into a routine. Days get shorter and, with less time outside, maybe our work days get just a little longer.
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