In the midst of figuring out my nutrition beliefs, I went from picky eater to vegetarian to vegan to omnivore. While vegetarian and vegan, my two favorite cookbooks were “A Celebration of Wellness – A Cookbook for Vibrant Living” and “Moosewood Cookbook”. I wanted to share with you what remains one of my favorite recipes from Moosewood Cookbook.
My nutritional skills were put to the test when I rescued ten-year-old Luke, my son’s friend, who was dizzy from playing baseball in the summer heat. Driving up with hydrating sports beverages and a mom’s wisdom, I remembered that Luke had an endocrine condition that made dehydration particularly dangerous.
Just last week we posted a blog on the benefits of oatmeal and links to some tasty recipes. To continue the celebration, we wanted to host a giveaway! That's right, we're giving away a bunch of gluten-free oatmeal from Glutenfreeda! Enter for your chance to win inside, good luck!
As an eating disorder specialist, two things are concerning to me about the swift rise in gluten-free diets—the connection between dietary restriction and eating disorders, and the impact of the growing popularity of elective gluten-free eating on people without medically-verified gluten intolerance or celiac disease.
Ever notice how many kids who are in feeding therapy also have food allergies? With Halloween just around the corner, I’m encountering parents in my practice who are scared to let their food-allergic kids go Trick or Treating. As their child’s feeding therapist, I try to offer creative strategies to ease their minds and still allow their little munch bug an evening of safe but spooky fun!
This recipe can be a bit labor intensive, but it serves as a great opportunity to teach your children about tomatoes and have them help you with the prep work. Who knows, your kids who dislike tomatoes may find they enjoy them when baked!