Jessica Fishman Levinson MS RD
Real Mexican Dining
Last week I was on vacation in Mexico. It was great being away from the snow for a week, relaxing on the beach, and enjoying delicious Mexican cuisine. Many typical Mexican dishes in the States aren’t so good for your waistline — fried tacos, enchiladas, overstuffed burritos, sodium and fat laden refried beans, sour cream on the side of almost everything…the list goes on. In reality, Mexican food isn’t all that bad for you, at least not in Mexico.
Real Mexican dishes contai… read more »
Do You Know What You’re Supposed to Eat?
Yesterday, the 2010 US Dietary Guidelines were released. (Yes, we’re in 2011, but the guidelines were a little late). These Guidelines are updated every five years and are supposed to be the foundation of our diets. Unfortunately, many American’s aren’t following the Guidelines, which is evident by the following statistics:
72% of women and 64% of men are classified as overweight or obese
1 in 3 children is overweight
The new Guidelines are not as different from the 2005 Gui… read more »
Blanching Brightens Up Veggies
One of my favorite cooking techniques is blanching. I’ve mentioned blanching before, but I’ve never fully explained what it is and why I love it so much.
Picture this: You go to a cocktail party and set before you is a vegetable display with dips. There are bright orange carrots, crimson red tomatoes, lemon-yellow peppers, and dull green broccoli. Which one of these doesn’t fit?! This is a perfect example of when blanching can and should be used. The raw state of broccoli (and othe… read more »
Cheesy Bean, Zucchini, & Red Pepper Dip
Between football games and holiday parties there sure are a lot of celebrations this time of year, all of which tend to involve food. Last week I shared one of my favorite hors d’oeurves, Salmon Ceviche in Cucumber Cups, on fellow dietitian Robyn Webb’s Fabulous Food Finds blog. Today I have another recipe to share, but this time it’s a classic cold weather favorite that is made a bit more nutritiously, while maintaining the delicious flavor.
Cheesy Bean, Zucchini, & Red Pe… read more »
Cinnamon-Chili and Maple-Glazed Walnuts
As you know, lately I’ve been on a walnut kick ever since my visit to the walnut harvest. Well, a couple of weeks ago the nice people at the California Walnut Commission sent me a 5-pound bag of walnut halves from this year’s harvest! So I knew I needed to get cooking in the kitchen with these nutrition-filled babies!
First thing I thought to make was spiced walnuts. I wanted to combine some of the sweetness of caramelized walnuts without all the stickiness, so I decided to do a combo of salty a… read more »
Jessica’s New Book
75 recipes and activities for you and your child! Buy
We Can Cook by Jessica Fishman Levinson and Maja Pitamic. read more »
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