If you asked me a few years ago, what being “healthy” means to me, I wouldn’t have the slightest clue how to answer you. Imagine me 5 years back: I’m chugging Red Bull for a 9 AM class, and courtesy of the microwave, devouring mac & cheese for dinner 3 days a week. Yes, this was my freshman year at New York University, and at that time I knew nothing about the importance of nutrition (gasp!) Flash forward to present day, and I’m working at a private practice in NYC, providing in-home cooking classes, and working as the nutrition guru at Housing Works (more on that in my next post!) Without a doubt, you can bet my definition of what it means to be “healthy” has evolved tremendously over the past few years.
To go with the tone of tomorrow's blog post, we wanted to host a giveaway featuring Linda Bacon's book Health At Every Size. The book focuses on weight and dispelling the myths surrounding it. It truly is a great read and we just couldn't help but share it with you! So please take a look at the ways to enter below and good luck!
The USDA has recently published new rules on July 28, 2013, regarding the nutrition standards for competitive foods sold on school campuses. Basically, these rules will set higher nutrition standards for food items that are not necessarily considered part of the School Breakfast Program or National School Lunch Program. This means that food sold in vending machines or at bake sales on campus will have higher health standards than ever before.
We here at Mom Dishes It Out hope that all who celebrated Rosh Hashanah had a wonderful New Year! In the holiday spirit, we wanted to provide you with three exciting twists to a classic dish: Tuna Salad. These recipes make a great addition to a simple salad or sandwich recipe. Just prepare the lettuce, chopped veggies, a bread of your choice, and top with one of these gems of a recipe! Classic Tuna Salad With a Healthy Twist: […]
Sometimes one of the biggest challenges in the kitchen isn’t figuring out what meal to make, but what to do with the leftovers. This is a great way to use leftover chicken. It’s quick, easy, healthy and delicious! Adapted from our partners at Cooking Light INGREDIENTS (Makes 4 servings) Salad: 1 1/4 cups fat-free, low-sodium chicken broth 1 (5.7-ounce) box uncooked couscous 1 1/2 cups cubed cooked chicken (~6 ounces) 1/2 cup thinly sliced green onions 1/2 cup tomatoes, diced […]