Brenda Schwerdt, For the News Tribune
I recently came across an article in Reader's Digest, "13 Nutrients Even Nutritionists Don't Get Enough Of" by Jennifer Bowers, Ph.D., RD. I thought it would be fun to evaluate my diet and see how I stack up. This article is commentary on the Reader's Digest article and an example of my eating pattern and sources of featured nutrients; it is not advice on how your diet should be.
Snacking can absolutely be part of a healthy diet, however, it is important to plan ahead and be mindful about your snacking selections. We are constantly being bombarded with the newest and best snack options. Often times, it is more convenient to grab a high-calorie, high-sodium, high-sugar item from a vending machine than it is to find a more healthy option.
The Duluth Community Garden Program has proclaimed kohlrabi the vegetable of the year for 2018. Kohlrabi is part of the Brassicaceae family of plants, which also includes cabbage, broccoli and kale. Kohlrabi is a bulb that grows just above the soil with stems and leaves. It is a cold-hardy plant and is available locally grown in Minnesota as early as spring but is at peak season in the mid-summer months of July and August.
Often, pizza is a food that gets cut out when trying to eat healthy, especially heart-heathy, because it's laden with sodium and saturated fats. However, there are many strategies you can use to make your pizza more healthful.
When the weather is cold, soup is my favorite comfort food; but soup can be enjoyed year-round. I love the variety and versatility of soup. It can be served hot or cold, brothy or creamy. It can be vegetable-based or meat-based, and filled with pastas, rice or beans.
Part of my job that I love the most is that I learn something new every day, and I have recently been learning a great deal about pulses. Pulses are on track to be at the top of the most popular food trends list; however, pulses are a food that has been around for quite some time, evidence of them dates back 11,000 years ago to the fertile crescent.
Many New Year's resolutions are health, diet and fitness related, and now that we are into the New Year, take some time to reexamine those resolutions. Most often, our motivation for our resolution is the highest during the beginning of the year. Try to harness that motivation and keep it going throughout the entire year.
This time of year often brings a bounty of sweets, which often means lots of extra calories, fat and sugar. However, there are many ways to reduce these items without compromising flavor in your sweets.
This time of year is filled with a variety of family, friend and professional get-togethers and also tis-the-season for gift giving. I know I am a bit biased toward food, but I think small handmade food items can be the perfect gift to have on hand.
A common definition of flour is a powder obtained by grinding grain, typically wheat and used to make bread, cakes and pastry. However, that definition is changing. No longer are flours limited to only cereal grains. Wheat flour remains the most common type of flour, but you can also find flours made from a variety of grains such as corn, rice, barley, buckwheat and rye. Flours can also be made out of nuts, seeds and legumes such as peanuts, soy and chickpeas. Different types of flours have different culinary and nutritional properties.