Refrigerator Chia Seed Jam has become a must-have in my refrigerator! As I mentioned in my last post, Refrigerator Chia Seed Jam is a much healthier alternative to store-bought jam.
I love chia seed jam because it is so easy to make and it’s also healthy! There is no cooking, no canning, no pectin and only natural ingredients!
In this post I will show you have to make Strawberry Rhubarb Chia Seed Jam! The combination of strawberries and rhubarb pack this jam full of powerful nutrients. Continue reading →
Refrigerator Chia Seed Jam is a much healthier alternative to store-bought jam. This jam is one of the easiest recipes to make! No cooking, no canning, no pectin and only natural ingredients! This super-easy and very healthy jam is made with just berries, a little natural sweetener (if any) and chia seeds! That’s it! Traditional jam relies on pectin to gel, but this jam gels with the help of chia seeds!
This jam is great on toast, pancakes, waffles, stirred into oatmeal, yogurt, ice cream, or for a classic PB&J!
During a recent trip to the grocery store I came across an odd looking fruit that I had never seen before. I picked it up to explore further and was pricked by its spiky horns. I had never seen such a fruit and knew I needed to try it!
After taking the kiwano home and researching more I discovered many reasons why my love affair with this exotic fruit should continue.
There are two types of papaya commonly sold in grocery stores: Mexican and Hawaiian. Today we are going to talk about Mexican papaya also known as a Maradol papaya or a Caribbean red papaya.
Maradol papaya is very low in calories and contains no cholesterol; however, is a rich source of phytochemicals, minerals, and vitamins! Continue reading →
The Coconut Oil Miracle, 5th Edition, by Bruce Fife is a must read!
Now in its fifth edition, this revised and updated version has even more information on the benefits of coconut oil. Bruce Fife provides all the answers about commons myths and misconceptions about coconut oil.
We have heard countless times that saturated fats are bad. There seems to be a whole marketing campaign declaring war on fats. Without doing much research it is easy to become blinded by false claims and marketing messages, but for those who want to know the truth about fats this is the book for you.
Fife outlines the differences between saturated, monounsaturated, and polyunsaturated fats and gives a basic understanding of the processes that make fats good or bad. He makes it easy to understand the science behind coconut oil and the effects it has on the human body. This is no easy feat since nutrition is so heavily science based. Even though I am a dietitian, with a minor in science, Fife explained the differences between fats in a way that made it even clearer for me to understand. The way he explained it made sense instantaneously.
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15 Reasons to Love Dragon Fruit!
1. SUPERFOOD. One dragon fruit is only about 60 calories and 80% water. Loaded with vitamins and antioxidants, while low in calories and rich in fiber, this fruit is definitely a superfood!
2. DIGESTION & METABOLISM. Since it is high in fiber this fruit is optimal for digestive health and may aid in weight loss through helping to improve your metabolic rate. The high fiber content will not only keep you feeling fuller for longer, but will also help to regulate blood sugar levels. Continue reading →
Jicama (pronounced hee-kah-ma) is an edible root that resembles a turnip. It is part of the legume family and is also known as a yam bean, Mexican turnip, or Mexican potato. Jicama is in season from December to June.
Jicama has thin brown skin and crisp, juicy, white flesh that is mild in flavor. It’s flavor resembles a cross between a water chestnut and a pear.
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I am happy to share this guest blog post by Alanna Waldron. She is a wonderful Registered Dietitian, currently living in Los Angeles, who has a real passion for food. Here website “Eat Real Food” is where you will find her latest healthy recipes, inspirations and foodie finds!
To spread the Easter spirit, this post is dedicated to one of my favorite foods: eggs.
How many times have you heard, “eggs are bad for you because they are high in cholesterol”? I can’t even count how many times this statement has been all over the nutrition scene the past few years. Eggs are one of the most controversial foods in terms of cholesterol, an opinion roller coaster for sure. Continue reading →
Now that we are two weeks into spring it is time to break free from winter comfort foods. It is time to spring clean your diet! This does not mean restricting your intake or relying on juice cleanses and detoxes, but committing to a whole, unprocessed foods diet. This spring the goal is to take advantage of nutrient-packed seasonal fresh produce, drink more water, cut back on alcohol and focus on what you are eating and drinking. Here are my 8 tips for freshening up your diet to help you take charge of your health!
CARRAGEENAN, a commonly used food additive, is an indigestible polysaccharide that is extracted from red algae, and is most commonly used in food as a thickener or stabilizer. Although derived from a natural source, carrageenan appears to be particularly destructive to the digestive system, triggering an immune response causing inflammation, gut irritation, lesions, and even cancer.
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