This Is How You Do Pizza (with Nomad Review)

 

Yes, I am blogging about pizza. This is my 3rd of 5 posts in a series on carbs that started with my low-carb experiences and then touched on my favorite ways to enjoy pasta. While I eat it on a more regular basis and recommend it at home, this post isn’t about garbanzo pizza. It isn’t focused on cauliflower crust pizza either, though, I hear you can get one without any cheese mixed in at Pizza Yeah if you’re in Bucks County, PA.

Remember that dietitians are people too, and often are bigger foodies than you are! I wouldn’t tell you to go out for pizza several times per week and I would probably tell you to skip the local joint you have on speed dial too. I love pizza but if I am going to eat it, it better be damn good.  Continue reading

Low Carb or Adequate Carbs? A Dietitian’s Experiences and Insights

In recent months, I have realized despite my social media posts and how I educate in seminars and nutrition classes, some of my friends, family, and co-workers still assume dietitians “don’t eat carbs” and have diets labeled “low-carb”, or “gluten-free”. First, if I were to put a label on my diet, it would be “plant-based”. Do you know where carbohydrates come from? Plants (and the lactose in dairy). Your veggies, fruits, nuts, seeds, beans, lentils, and whole grains are all primarily carbs. My diet, therefore, has a lot of carbs, especially since grains paired with legumes are often my protein source in a meal.

Now let’s talk about what you think of when you hear “carbs”. You’re thinking bread, pasta, pizza, right? Well, I eat those things too. When you hear “gluten” you probably think of bread and pasta or the perception that a gluten-free version of them is healthier. Continue reading