Today the blog is taking a bit of a turn away from fitness nutrition and seasonal recipes to highlight an important topic that impacts many couples around the world, but doesn’t get enough press. Even if I were not pregnant or trying to become pregnant, I’m excited to share a passion project and recipe from two registered dietitians and friends, Liz Shaw and Sara Haas(Sara is also a chef!).
Disclosure: Nature Nate’s Honey is a current client of mine during National Honey Month.
This past Sunday Tim and I headed to the kitchen for breakfast and started to grab ingredients for my buckwheat pancakes. The issue? No buckwheat flour. Tim of course wanted to head to the grocery store for just that, but with about 8 other types of flour in the pantry, I wasn’t about to let that happen. Continue reading →
While it may still be August and in my mind summer just began, all over the country kids are already heading back to school! While a balanced breakfast is important for all children and adults, it’s even more essential that student-athletes are fitting in this important meal before they head to use their brains for most of the day. Continue reading →
Disclosure: I received free samples of Libby’s fruits mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s Fruits and Vegetables and am eligible to win prizes associated with the contest. I was not compensated for my time.
I feel as if my job has taken a quick turn to being less of a dietitian and more of a healthy food trend expert! Since the Fancy Food Show at the end of June, I’ve written a few articles and chatted about food trends on 6 ABC Philadelphia, and created these trendy treats for you, too! Continue reading →
I know, I know, I’ve been posting a lot of dessert-like recipes lately. You all must be devastated by the fact that these delicious bites all contain tons of nutrients and are a super healthy way to indulge.
Strawberry season is one of my favorites! We hiked over to Doylestown recently for our annual strawberry picking trip at Hellerick’s Farm. Per usual, we went a bit overboard and brought home more than two people need. Obviously, this meant recipe testing! I enjoy oats and chocolate several times per week year round. So, why not mix these delicious ingredients together with the perfect nutrient balance to fuel exercise?
The base for this recipe may not have been cupcakes, but with a tad more moisture and a couple of edits to these chickpea flour banana muffins you now have a successful fiber-ful cupcake. Even better, I have the easiest and most nutrient-rich ways to add patriotic color. This way you can celebrate Memorial Day and 4th of July with them!
I am a huge huge fan of chickpea flour but used to limit my use of the ingredient to thickening soups and making pizza crust or flatbread. I saw Ambitious Kitchen’s banana bread recipe and was inspired. After several tests on my own, I landed on this muffin recipe!
It’s getting colder out, which means… PUMPKIN!! These almond meal pumpkin muffins are delicious for a snack or to have with breakfast and coffee. What I love most about muffins is how versatile they are when it comes to fillings and toppings – you can even mix it up within the batch so you have variety should you choose to eat these multiple days in a row. So many possibilities!