By Tiana Yom
Are you getting enough fiber in your diet?
We have all heard of fiber-rich foods and high-fiber diets. You may think of dry, tasteless, cardboard-like bran flakes or crackers when you hear the word fiber, but there are a lot of fiberous foods that are full of flavor. What exactly is fiber, and why is it vital to include it in our diets?
Dietary fiber is the part of plant foods that our bodies cannot digest or absorb. This indigestible ‘bulk’ is very important to have in our diets because it h… read more »
Last week I shared with you a recipe for Pico de Gallo from Michelle Dudash’s Clean Eating for Busy Families
cookbook. I served this with tuna tacos, and to round out the meal I needed a vegetable. I decided to make a Mexican-inspired salad with baby spinach, jícama, black beans, and a lime vinaigrette.
Jícama, also known as Mexican yam or Mexican turnip, is a root vegetable with a brown, papery exterior, and a white crisp interior. It sort of resembles a raw potato in color and texture, but no… read more »
In honor of the new year, this month’s Recipe ReDux theme is based on food trends for 2013 – “A Trend in Every Pot.” Recipe ReDuxers across the globe were given the following challenge:
Pick your favorite ‘new’ food trend and add it to a pot. Take a trend and use it in a soup, stew, one-pot meal or Crock Pot recipe to warm up readers.
Back in December I shared some of Phil Lempert’s predictions for 2013 food trends. If you do a search for 2013 food trends you… read more »
You know I love to cook and as I mentioned a couple of weeks ago when I told you about “America’s Favorite Food,” I still love looking through cookbooks even though there are so many recipe databases online. Thankfully, registered dietitians like myself are writing more cookbooks these days. What I love about this is that it shows just how versatile the job of a dietitian is. Recently a fellow registered dietitian and friend of mine, Michelle Dudash, published a new cookbook call… read more »