This beautiful red appetizer plate was carefully planned so it would meet my criteria for fabulous flavor combinations, easy to make, fantastic presentation, and red color. What's in it? Good question! Here is the simple shopping list: cherry or grape tomatoes radishes seedless black grapes small bell peppers hummus daikon micro-greens Of course it helps ...[+] Food, Nutrition and Health Calendar by Food and Health Communications
It's Halloween! Time to celebrate! Of course, it can be hard to find celebration snacks that aren't just cookies, candies, and cakes, especially on a holiday that is so closely tied to junk food. However, that doesn't stop us with coming up with fun Halloween projects, and today we'd like to re-introduce one of our most popular recipes, the Witch's Hat Slaw.
Here is a wonderful way to get everyone eating carrots, apples, cabbage and yogurt all at the same time. Plus the slaw witch is bound to gather laughs and many happy memories for Halloween and all month long. From our Holiday Secrets Cookbook.
Holiday baking is often a treasured tradition in most households. And of all of the holiday food festivities, baking is one of the highest impact with regards to calories. Many people make 3 or more kinds of cookies in large batches. A one-ounce cookie contains about the same amount of calories as an ounce of ...[+] Food, Nutrition and Health Calendar by Food and Health Communications
Planning ahead makes it mentally easier to prepare a meal without having to think of what to make. Trips to the grocery store are fewer, faster and easier. Here are 18 of our the best tips: #1- Plan meals around complex carbohydrates and plant based items such as pasta, rice, baked potatoes, legumes and whole ...[+] Food, Nutrition and Health Calendar by Food and Health Communications
October 2017 for Premium Food and Health Communication Members: Table of Contents: Read offline PDF Research update for professionals White label newsletter .docx Shareable articles and handouts Graphic of the month Special member-only discounts New resources from Nutrition Education Store Read Offline PDF: Here's the entire PDF version of the October 2017 newsletter, ready for you to ...[+] Food, Nutrition and Health Calendar by Food and Health Communications
The National Lung Association has dubbed May "Breathe Easy Month." As the month comes to a close, we wanted to recognize this aspect of May with a review of some ways to improve your lung function through healthful eating. While the National Institute of Cancer maintains that giving up smoking is the most beneficial health action that smokers can take to lower their risk of lung cancer, the following dietary recommendations may also offer protection against lung cancer -- for smokers and nonsmokers alike.
Beginning June 1, 2016, for recertifying credentialed nutrition and dietetics practitioners completing the 2016-2021 recertification cycle, the Commission on Dietetic Registration (CDR) transitioned into an updated credentialing system based on practice competencies...
While touring the beautiful California coast near Santa Cruz, I came upon a few pumpkin farms right on the ocean. I wanted to buy a pie pumpkin because they are more flavorful than the larger pumpkins used for decorations. They are also smaller and easier to handle. I was met with a few choices of ...[+] Food, Nutrition and Health Calendar by Food and Health Communications
Fall is in full swing, and what better way to celebrate is there than with a fresh new handout?
You won't want to miss this edition of the Communicating Food for Health Newsletter!
Here's a special preview of Building a Plant-Based Eating Pattern: Vegetables, the first in a new series about creating an eating pattern that is rich in healthful plants...
We would love to give all of our charitable followers a free poster... so we're going to!
A new statement from the American Heart Association advises all kids from age 2 to 18 to consume no more than 6 teaspoons of added sugars per day. Children under the age of 2 should consume no added sugars at all...
How a food looks aesthetically can seriously affect people's perception of it. In order to make healthy meals appetizing, it helps to make them actually look appealing too.
Happy Health Education Week! Here are some of the top health education resources that my team and I have created over the years. Since we're here to help you look your very best, right now, I thought I would collect our favorite posts on popular health topics and share them in one handy place! So here you go -- our top blog posts about heart health, diabetes, cancer, nutrition, and physical activity. Which ones will make your life easier?
October is Vegetarian Awareness Month! We'd like to celebrate by offering this research-based fact sheet about plant protein and its place in the diet...
It's Vegetarian Awareness Month! Celebrate with this healthful dessert that features 9 grams of protein per serving! This sweet treat is a perfect vehicle for plant protein...
It's time for the October 2015 newsletter! This edition features great diabetes research, freezer-friendly recipes, interactive activity ideas, and all-new handouts!
Did you know that October is National Pasta Month? Celebrate with these cooking and shopping tips!
Lynn Grieger just watched Fed Up, the new documentary about food and exercise. Is it worth your time?
How will you help your clients keep their weight on track during the holidays?
It's Health Literacy Month! To celebrate, I've brought out one of my very favorite handouts, just for you. Check it out!
I've been cooking with apples for a very long time now, and they play key roles in some of my favorite recipes. So, to inspire you, expand your repertoire, and offer free materials that you can send on to your clients, I have collected my top 10 best apple recipes right here, just for you.
Have you ever wondered if you're cooking vegetables well? I've devised a simple approach that makes determining cooking time and methods a snap! Check out this post for the secret, and don't miss the free infographic!
The first official day of fall is September 23rd, and we're going to celebrate with MyPlate!
Portion control is just plain hard, and restaurant servings do not help. Today, because I love you, I am offering a free handout full of great ways to reduce oversized portions and manage a healthful diet. Check it out!
What would you do if you could enlist the help of a professional chef who is also an expert in healthful cooking?
Well, today is your lucky day. You really can get the help of a chef who trained at the Culinary Institute of America and who has spent over 20 years developing amazing techniques and new innovative ideas to improve cooking skills and freshen up old ideas.
New handout delivery system for free nutrition handouts will serve more target audiences
Pumpkins are such fun to have around during Halloween, but did you know that they're also delicious? Plus, they're rich in nutrients and low in calories. Just one-half cup of canned pumpkin provides 4 grams of fiber, no fat or cholesterol, and only 50 calories. But how can you incorporate more pumpkin into your diet? Try these fun tips!
It's Vegetarian Awareness Month and we're celebrating by cracking the vault and giving you a sneak peek at our members-only exclusive content. So get ready to celebrate this great month with some vegetarian trivia and a recipe or two!
Did you know that October is Health Literacy Month? Well, now you do! One of the easiest ways that I've found to build health literacy is to consult MyPlate. MyPlate is the USDA's guide to healthful and balanced meals, setting up standards and guidelines for each meal. Today, I'm including a link to a free download of a MyPlate poster at the bottom of this post...
It's Pasta Month! Ready for a great new recipe? Here's a modern, one-pot skillet casserole that comes together in less than 30 minutes!
I am so proud to introduce Home Run Cooking, the latest cookbook from Food and Health Communications. It was truly a labor of love, and I really think you'll like what you see...
Did you take advantage of a store special on produce? Or perhaps you harvested a lot of items from your garden? Or did you simply buy too much produce to use in a week?
Don't worry, there's good news about the bounty that is overflowing from your refrigerator and countertops, and the answer lies in your freezer. You can actually freeze a whole bunch of different fruits and vegetables to use later -- we'll show you how!
The Food and Culinary Professional Dietary Practice Group included an engaging and informative gluten-free workshop at Drexel University during FNCE. Here's what happened in that workshop...
It's here! It's finally here! Check out our latest cookbook, Fruit Tooth, which is a fantastic resource for creating delicious and healthful desserts. And the best part? It's totally free!
Last week, we talked about simple substitutions that you could make to improve the nutrient profile of a dish without sacrificing texture or flavor. Want to try some of those techniques for yourself? Whip up this simple pasta dish today!
According to Packaged Facts, gluten-free sales reached more than $2.6 billion by the end of 2010 and are now expected to exceed more than $5 billion by 2015. Why? Well, in this article, we explore some of the leading reasons to go gluten-free...
Did you ever notice when you go out to eat you always order the same thing at a restaurant? Well, why not do that at "your" restaurant? Sure, you can alter your list and add new dishes or change them as needed. You can also find something neat to prepare in the store. But we find just having a plan is a good idea.
You don't have to give pizza up - you just have to make it smarter. Watch our high definition video in 1.5 minutes and start making your own pizza at home - this can save you 42,000 mg of sodium and $130 per year over the delivery or restaurant version. Enjoy!
Here is a spring market basket from the produce section of our local store. It has fresh items that are in season now and I got a selection and challenged myself to figure a menu for the day and the week when I got home. The produce section inspires me.
This wonderful vegetarian dinner was easy to make. It used 15 different vegetables and only took about 15 minutes to prep. The baking time was 1-1/2 hours - and it was unattended. The house smelled wonderful and now we have leftovers for tomorrow, too.
The second thing that stands out to me is the positive message that there is a whole world of colorful healthy food out there for everyone to try!
I wanted to do something with the collard greens I just bought at the store. One of the best recipes I ever created using these greens had a bit of brown sugar, black eyed peas and sliced lean ham and was for a project creating healthier African-American recipes. But I was out of the latter ...[+] Food, Nutrition and Health Calendar by Food and Health Communications