What is it about tomatoes that makes them so "icky" to so many kids? My husband refused to eat a raw tomato until he was out of college. My oldest ...
Breakfast, oh breakfast. Years ago - for a whole year - I did an "experiment" with a friend and colleague: Each day we snapped one picture of what...
After years of treating patients for cholesterol disorders, prediabetes and childhood obesity, Julia Nordgren, M.D., was motivated to enroll in the Culinary Institute of America’s Accelerated Culinary Arts Certificate Program, where she graduated with honors. Since then, Chef Nordgren has helped countless families move the needle on becoming more intentional about their eating while developing sustainable and impactful lifestyle changes
Fall is here at last and that means is time to enjoy some crisp cool weather, football, hearty soups, fun activities, big sweaters and of course al...
Have you heard the statistic that kids need to try a food something like sixteen zillion times before they will actually want to eat it? (OK, it's more like 15-20, but sometimes 15-20 feels an awful lot like sixteen zillion, am I right?) And when it takes so long to get your kiddos to eat a carrot, why would you want to start all over with broccoli?
I hear you. I've been there. And that's why you should burn your vegetables when cooking them.
"With that being said, Feeding a toddler can be a bit of a challenge. They go through so many changes and phases. One day a specific food may be their favorite and the next day they don’t want to have anything to do with it. Meal times can very easily become somewhat of a hassle and many times just plain frustrating ... "
In our house, fall is time for apple picking, fires, spending a solid two months planning our Halloween costumes, and eating so much butternut squash that we swear we won't ever eat it again. (Until next fall rolls around, of course.)
This soup is full of Vitamin C, which can boost immune function, and lower likelihood of skin dryness and wrinkles (sweet!), Vitamin A, which is important for healthy eyesight, and potassium, which aids in regulating blood pressure.
We adore avocados around these parts. Mashed into guac, diced onto tacos or on top of scrambled eggs, smushed into taste and sprinkled with salt ... these are the more obvious ways avocados are consumed by the arm load each week.
Avocados are a power food. They are loaded with soluble and insoluble fiber which is great for healthy digestion, contain a component that has been shown to maintain cholesterol levels, and are full of healthy unsaturated fats which help keep brain cells communicating with one another. (Avocados make a great first (or second, or third!) finger food ... if you're at that stage with your little one).
Are you making your weekend grocery list? Looking for a super easy meal to wow your weekend guests, or just get from stove to table in no time. Look no further!
The star of this recipe: beets.
Before you groan and click "back", hear me out. Beets are incredible. They may not be as accessible as the carrot, exotic as the artichoke, or beautifully curvy as the eggplant, but beets have fabulous flavor and pack a nutritional punch (they are an excellent source of folate, manganese, potassium and fiber).