I’ve gotten into the habit of not always eating a bread-like product at breakfast – even when its a meal that usually SCREAMS for toast. I try to put myself into the shoes of my celiac and gluten-free clients, and experiment with different foods and combinations of foods that I think may be appealing and satisfying. This weekend, I had
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This is a wonderful recipe I got from the site “Inspired RD,” a truly wonderful blog from a fellow dietitian, Alysa Bajenaru. Thought I would share. This would also make a great summer salad, with the addition of some chopped avocado and leftover diced grilled chicken. Recipe type: Appetizer A salsa-style dip perfect for summer! Ingredients 1 large can black
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This is a great gluten-free dish that can be eaten for breakfast, lunch OR dinner. I got the original recipe from Danielle Omar RD, who used kale as the primary vegetable (i have made this version and its delicious). I have modified it slightly in that I now use whatever veggies I have on hand. Last time, I used red peppers and brocoli. Today, I used asparagus, yellow
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I’m a big fan of eggs. Packed with protein, eggs are a powerhouse of disease-fighting nutrients like lutein and zeaxanthin. These carotenoids (a type of antioxidant) may reduce the risk of age-related macular degeneration, the leading cause of blindness in older adults. Choline in eggs is important for brain development and memory. Once villanized for their cholesterol content (one large egg
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I don’t know about you but I’ve spent an awful lot of time in malls lately. I’ll confess that just the other day, while returning one of my kids Christmas presents, I was drawn in by the aroma of Annie’s Pretzel stand. Because I was STARVING, I ordered a hot dog encased in a pretzel bun. Delicious as it was, I proceeded
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