Good Morning! My breakfast lately has been so lame. Applesauce and a cheese stick, leftover angel hair with cheese, blueberries and a cookie. Yep. I finally decided that is SO not appropriate for this food blogger nutrition professor / associate / ? , no matter...
As part of the Foodbuzz Tastemaker Program, I received Classico® Light Creamy Alfredo Pasta Sauce to try and review. The packing confetti kind of looked like ribbons of pasta, very fitting. I was looking forward to trying Classico Light Creamy Alfredo Pasta Sauce because...
Hurricane Irene’s undetermined strength and path made most of my plans for this weekend tentative. I learned my lesson with the tornadoes in April to just stay out of nature’s way and inside during natural disasters! The awful radar and predictions for the weekend meant...
This is my fifth post for the Thrive in 30 campaign series that I am a part of through Vega and let me tell you, this one is a doozey! The fourth lesson in this series is about Acid vs Alkaline forming foods. Did I...
Monday Night is Roomate Date night, which means an evening filled with a yummy dinner, wine, and The Bachelorette. I was responsible for the yummy dinner portion, the roomate bought the killer wine and I don’t know who is responsible for this shameless reality TV...
Yet another Happy Birthday to the USA! Hope everyone’s Fourth of July was filled with fun, fireworks and food of course! I was able to catch up on much needed sleep, much needed sun, and managed to do a little cooking as well! Of course...
I finally got to break in the new kitchen this weekend and have settled in more to my new place! I made a quick stir fry for dinner… Shortly after that, I got to work on the most fabulous recipe ever. In 2008, I traveled...
One of the webinars I listened to this week was about best practices in nutrition education programs. While I was logged into the webinar and waiting for it to begin, a photo reel played on the screen showing the fruits and vegetables that are in...
The French use it to fill croissants, the Chinese use it to make sweetheart cakes, and Swedish folk use it for their springtime pastry, Semla. Semla is basically a marriage of what we know as Bear Claws with Creme-Filled Donuts. The “it” I am referring...
Part of “healthier” for many is trying to consume more “whole grains”. The USDA partners with the Wheat Council (and the Beef Council and the Dairy Council too), so I take the advice as much as any other advice on what is better to consume,...
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