Soy ~ Queen of Versatility!

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Soy – Queen of Versatility! What is tofu? Tofu is the queen of versatility of all soy products. It’s also known as bean curd or dofu (Chinese) and is a great replacement for meat entrees.  It is made from the … Continue reading

For the Love of Soups

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Who can resist a steaming bowl of homemade soup on a cool, fall or winter day? And if your family is like mine, they will love coming home to the wonderful aromas of fresh home cooked soup. There is no … Continue reading

Smart Carbs for the Holidays

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Carbs have gotten a bad wrap for years and so they should. But then again, do you know what are carbs?  When I ask students and patients the answer is usually, “pasta, breads, potatoes.”  Yes they are carbohydrates but did … Continue reading

Navigating the Carbohydrate Maze

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Which Carbohydrates do I choose?? Refined carbohydrate consumption has skyrocketed and saturated fat consumption has decreased, but Americans are still battling the bulge. If you are confused as to which carbohydrates are good for you (complex carbohydrates) and which are … Continue reading

Fall Harvest and the Three Sisters

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“Three Sisters” is the respectful name give by the Native Americans to their staple foods – the threesome of corn, beans and squash. These simple foods were in abundance at harvest time and were their staple food crops from the … Continue reading

Beets….

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Beets are available at our local farmer’s market in three varieties. The standard red, yellow and candy striped (or Chioggia).  The candy stripped beet is a variety from a small coastal town in Italy called Chioggia.  This “peppermint candy” beet … Continue reading

Walnuts…

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Walnuts are an excellent source of manganese and copper. They also contain good levels of magnesium and phosphorous, zinc, iron, calcium and selenium and traces of iodine can also be found in walnuts. Walnuts contain excellent levels of vitamin B6, … Continue reading

Not all carrots are created equal…

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Wait! Don’t buy those impostor baby carrots! Those popular “baby carrots” are one tenth the nutritional value of a regular carrot. They are made from carrots broken during harvest and reshaped into smaller, smoother evenly barrel shaped “baby carrots.” They … Continue reading

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Not all Organic Eggs are Equal

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It’s easy to tell if an egg is fresh or weeks old. A fresh egg shell might take a few hard cracks to break. A fresh egg yolk will have a deep yellow color and it will sit high and … Continue reading

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For juicy chicken…

To avoid drying out skinless, boneless chicken breasts when cooking there are a few tips to keep in mind: Tip # 1 – Always cook your chicken breasts whole. Cutting it up before cooking will result in dry, tough, tasteless … Continue reading

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