There aren’t many summer dinner combinations better than zucchini boats. Minimal oven time? Check. Minimal ingredients? Check. Easy to prepare? Check. Delicious and customizable? Check and check.
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I hesitate to even call this a recipe but, because you’ll definitely want to make it, I had to share it. These PB&J are crazy easy to make and can be stored in the freezer for whenever you need a little something sweet. Personally, I’m a big Reese’s fan and prefer those over homemade versions any day. But, because Reese’s has yet to make a PB&J version (hint hint), these babies were born.
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Hi! I’m Julia. I graduated in 2017 from Indiana University with a Bachelor’s Degree in Human Development & Family Studies and a Minor in Nutrition. Currently, I’m a graduate student at NYU to receive my Master’s degree in Clinical Nutrition.
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Hi! I’m Ashley. I am a graduate student at New York University pursuing a Master’s in Clinical Nutrition. I will be starting my Dietetic Internship at NYU this fall.
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Of all the nutrition questions I’m asked, how to choose a filling snack/granola/protein bar is hands down one of the most common. It’s also the question I have the hardest time answering.
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As most of you know, I’m not into meal prep. If you haven’t heard of it, “meal prep” is used to describe cooking a bunch of different foods one night a week (usually on a Sunday) to last throughout the week.
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It’s January, and with January comes a major influx of healthy new year resolutions. Honestly, I don’t have much of an opinion on resolutions either way: I think if you want to make them, great, and if you don’t want to, that’s great too. As long as they’re realistic, healthy and sustainable resolutions, it’s totally up to you.
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During the winter, I always have so much fun finding new ways to use veggies (file under: most dietitian-like statement ever, whoops!). Unlike in the warmer months, where salad reigns king, it can be a lot easier to play with different cooking methods once the weather gets cold.
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I recently got back from the Food and Nutrition Conference Expo, better known to most as FNCE®. The conference has a few different parts: there are lectures on current nutrition topics, a poster hall displaying current research, and, what I’m most excited to share with you, the actual expo.
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When I wrote The Essential Vegetable Cookbook, I had easy and simple recipes and tips in mind (fun fact: it was originally supposed to be called The Easy Vegetable Cookbook!). For this reason, all of the tips in the book are simple, realistic, and accessible tips for anyone just beginning to cook or eat veggies.
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Although I normally love running, a few weeks ago I started to get super bored with my runs. To mix things up a little, I decided to try a few different workout classes offered in NYC.
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Something about Fall always goes hand-in-hand with getting back into a routine. Days get shorter and, with less time outside, maybe our work days get just a little longer.
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During the summer, I get a little lazy in the kitchen. I still love to cook but, as someone who loves the outdoors and all things nature, I tend to prioritize time outside over time in the kitchen during the warm summer months.
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A few weeks ago, I announced my partnership with Unilever as one of their 2018 Agents of Change. This is a partnership I’m truly excited about and proud of, as Unilever’s mission is one that not only do I stand behind, but also one that I know resonates with so many of you, too.
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Earlier this week, I had the serious pleasure of traveling to Rochester, New York, with one of my favorite brands: Love Beets. The trip was packed with two days of learning about Love Beets, trying new beet products and recipes, hanging out with other influencers and even learning food photography tips.
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This recipe is another sneak peek and favorite from The Essential Vegetable Cookbook. To read more about the cookbook, check out the recipe for Veggie Fried Cauliflower Rice (also from the book!) that explains what the book is all about.
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Another recipe sneak peek from The Essential Vegetable Cookbook that I shared on Instagram! To read more about the cookbook, check out the recipe for Veggie Fried Cauliflower Rice (also from the book!) that explains what the book is all about.
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Another recipe sneak peek from The Essential Vegetable Cookbook that I shared on Instagram! To read more about the cookbook, check out the recipe for Veggie Fried Cauliflower Rice (also from the book!) that explains what the book is all about.
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At the risk of sounding cliché – breakfast is truly the most important meal of the day. It gives us energy to start the day, gets our metabolism going and helps to regulate our hunger each and every day.
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Hydration is a key, and often overlooked, part of overall nutrition. Staying hydrated (AKA drinking enough fluids), as dramatic as it sounds, is necessary for our bodies to function properly.
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