october 2018 newsletter

October 2nd, 2018

Stacey Schulman Nutrition

Stacey B. Schulman, MS, RDN, CEDRD, CDN
91 Smith Avenue, Mount Kisco, NY 10549
ph: 914.861.5045; email: stacey@staceyschulmannutrition.com

In the News

the power of yoga…
yoga is a discipline with physical, mental, and spiritual components. What I love about yoga is there is something in the practice for everyone-whether you are looking to stretch, build strength, or raise your heart rate, you can always turn to your mat to reach your goals. Yoga can reduce anxiety and stress, decrease the risk and symptoms of chronic disease, and enhance overall mood.
Read more

What’s New…


Crazy for Crucifers
A good source of fiber, vitamins K, C, and E, folate, potassium, and calcium, these “dark green leafy vegetables” are an important part of any balanced diet. Below are a few of my favorites…

Cauliflower: A favorite these days in pizza crusts and salads. Varieties include broccoflower (a cross between broccoli and cauliflower) to purple, orange and chartreuse Romanesco cauliflower.

Rutabaga: Larger than a turnip, it’s the crossing of a wild cabbage and a turnip. Best eaten roasted, mashed, or cut into chunks to replace potatoes in soups and stews

Mustard Greens: Excellent sources of Vitamins A, C, and K. With a strong tastes, they are preferred cooked over raw. Try braising them or sautéing them with olive oil, or add them to curies and soups.

Kohlrabi: More popular in Germany and India, it is a common ingredient in curry. Beneath the purple, pale green or white exterior is a crisp, juicy and mild tasting white flesh.

september, 2018 newsletter

September 13th, 2018

Stacey Schulman Nutrition

Stacey B. Schulman, MS, RDN, CEDRD, CDN
91 Smith Avenue, Mount Kisco, NY 10549
ph: 914.861.5045; email: stacey@staceyschulmannutrition.com

Not only does it make a pretty picture but a sweet fruit! With over 50 varieties, its a close  cousin to cucumber, pumpkin and squash. The most common kinds are seeded, seedless, picnic, icebox, and yellow or orange fleshed. When selecting a watermelon, look for a firm symmetrical melon that is heavy for its size and free of bruises and gashes. Watermelon is very hydrating; it is also full of potassium and lycopene.

What’s New…

Fabulous Fin Fish
One of my favorite foods, fish is full of omega-3 fatty acids. Whether in a sushi meal, broiled or BBQ, there are so many varieties to choose from. Below I have featured a few of my favorites:

Barramundi: With a mild and sweet flavor, enjoy this white fish in Thai cuisine

Red Snapper: A firmer fish with a meaty taste

Pollock: A mild flavored fish filled with phosphorus, selenium, and B12

Recipe of the Month…

Zucchini French Fries: A favorite of mine growing up!

  1. Preheat oven to 425
  2. Slice zucchini long and thick like French fries
  3. mix 1 cup panic bread crumbs, 1/4 cup parmesan cheese, and 2 tablespoons Italian seasoning
  4. dip zucchini into 2 beaten eggs and then breading
  5. bake for 15 min

August, 2018 Newsletter

August 6th, 2018

What am I Eating?

Friends of mine texted me the other day about their new favorite yogurt, Green Mountain Creamery-not being a huge yogurt fan I was apprehensive but decided to give it a try. They did not have the suggested coffee flavor but I have tried the plain with honey and granola as well as the strawberry….highly recommended for those who love greek yogurt!

Summer (Mango) Salsa Recipe

2 mangos
3/4 cup finely chopped red onion
1/4 cup finely chopped cilantro
1 minced jalapeno (optional)
2 tablespoons lime juice
salt and pepper to taste
*add chopped tomato and/or avocado to make more savory
*add minced garlic for a more asian flare

What’s New…

From the Vine…Tomato Varieties

So many sizes, colors, and shapes to choose from here a few you might have never heard of…

  • Kumato: brownish-red and medium in size these tomatoes are sweet yet tart and used best when sliced
  • Yellow Pear: Bite-sized heirlooms with a mild flavor and pear shape
  • Brandy Wine: Large beefsteak tomato–pinkish red in color with a meaty interior and sweet flavor
  • San Marzano: Distinguished by their long shape and meaty texture-because they can be easily peeling they are often sued for tomato sauce

Next time you are in the supermarket or your favorite farmers markets pick out a different type of tomato to try!

July, 2018 Newsletter

July 18th, 2018

In the News

Get your Yoga on!
Study of the Month: Effect of Yoga in the Treatment of Eating Disorders
Conclusion: Yoga can be effective in the treatment of Eating Disorders


What’s New…


Embrace Exotic Fruits: 3 Fruits you have never heard of and should try!

1. Horned Melon: Have you ever eaten a small spacecraft? The jelly-like interior tastes like a combination of banana and cucumber

2. Mangoteen: While its difficult to open, the white juicy inside tastes like tangerine

3. Cherimoya: With its delicate flavor with hints of banana and pineapple, its green leathery skin looks like an artichoke globe

February Newsletter

February 1st, 2018


Thursday, February 1st, 2018

It’s no wonder that seeds provide plentiful nutrition; by design, they are meant to nourish. Seeds are capsules of nutrition meant to provide nourishment to a developing plant. Luckily for us, this can be used to nourish our own growth and development. Seeds are unique in that they are small, calorie dense, and nutrient dense. Seeds contain high amounts of iron, magnesium, zinc, B vitamins, and essential fatty acids. Seeds are also high in fiber. Some seeds are better absorbed ground, such as flax seeds. Luckily, seeds can be bought in many forms based on what you need, such as whole, halved, toasted, or ground.
However, what makes seeds beneficial can also make them harmful. Small size and high caloric density can lead to overeating, since our stomachs aren’t as full as if we ate bulkier foods with the same amount of calories. A large part of satiety (feeling full) depends on the walls of the stomach physically stretching, triggering a “I’m full” feeling in our brains. That means seeds should be carefully portioned.
When choosing seeds, try a variety to hit on all of the vitamins and minerals that they offer. Opt for plain, simple seeds with no sodium (or low sodium) and minimum oils. Try adding seeds to foods you already eat, such as salads or oatmeal. This simple addition can lead to countless benefits.

Chickpea and Pumpkin Seed Salad

1 can of chickpeas, rinsed and drained
1/4 cup chopped red onion
1/2 cucumber, diced
1/3 cup fresh lemon juice
1/2 cup cherry tomatoes
1/4 cup toasted pumpkin seeds
1/4 cup olive oil
1 tsp red wine vinegar
salt and pepper to taste

Combine ingredients and let sit for thirty minutes. Enjoy!