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,┬ácolors, 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!

January Newsletter

January 3rd, 2018

Wednesday, January 3rd, 2018


Most people are taught to “eat their vegetables” growing up, but what about eating spices? Spices are not nearly as emphasized, but can provide many of the same health benefits. Because spices are dried and ground up, they are highly concentrated with vitamins and antioxidants. Not only does this improve the body’s day to day functioning, but it can also help reduce our risk for chronic diseases, like diabetes or dementia, according to some recent studies.
Spices are also calorie free and, unless it’s been added, salt free. This makes them a great addition to any meal.
To use more spices in your diet, homemade salad dressing is a great start. And if making things from scratch isn’t your thing, you can always add spices to prepackaged foods, such as canned soups or frozen veggies.
Keep in mind, spices can lose their flavor and potency overtime. They should be replaced every two years in order to maintain maximum flavor and effectiveness.

Tips for using more spices:

  • -add cinnamon to oatmeal, cereal, or granola
  • -add ginger to stir fry dishes or frozen vegetables
  • -stir in cilantro and cumin to taco meat
  • -make colorful dishes you might not have tried before, such as coconut curry

Some commonly used spices and their benefits:

  • -Cinnamon: reduces inflammation, LDL cholesterol , and blood pressure.
  • -Oregano: exhibits antimicrobial properties, hinders the growth of tumors
  • -Rosemary: high amounts of calcium, iron, and B vitamins, antioxidants and anti-inflammatory compounds. Improves digestion and neurological function.
  • -Parsley: relieves bloating, shows antimicrobial and antibacterial properties, is high in antioxidants.
  • -Basil: reduces the damage done by free radicals. High in vitamins A, K, and C.
  • -Cumin: rich source of iron, promotes digestion, reduces LDL cholesterol.

It’s best to consume spices and herbs as part of your diet; herbal supplements are not well-regulated and should be taken with caution.

December Newsletter

December 2nd, 2017

Root vegetables are a staple of many diets all over the world. Their interesting textures, hearty flavors, and bright colors make it easy to see why. They are versatile and fun, and almost always a crowd pleaser. Luckily for us, they are nutritious as well as tasty. Since root vegetables grow in the soil, they absorb a lot of nutrients from the ground. This means they are packed with vitamins and minerals. Also, they are wonderful natural sources of complex carbs and fiber. This means they can help keep us full longer.
Another great thing about root vegetables is they can be prepared in many different ways. Whether boiled, roasted, sauteed, or grilled, there are many exciting recipes and cooking methods.

Roasted Turnips

1 pound turnips, cut into cubes
2 tablespoons olive oil
1/2 tablespoon dried thyme
1/2 tablespoon dried oregano
salt and pepper to taste

Preheat oven to 470 degrees
Toss cut turnips in olive oil and spices
Put in baking dish and bake for about 25 minutes or until soft