As summer comes to a close, families are experiencing both excitement and anticipation as the school year is on the horizon. This blog is all about helping families feel empowered around meal prep and creating healthy school lunches that your kids will love and their friends will want. This actually happened to my kids. So much so that as my son was graduating from high school, he asked me to have a cooking class so that his friends and classmates could do meal prep in college! It was standing room only!
I use the term “convertible meals” to describe my approach to feeding a family. Continue reading “Creative and Healthy School Lunches That Kids Love”
If you’ve visited the dairy aisle recently, you may have noticed a trend: dairy milk has made way for plant-powered alternatives. Shelves are now packed with milks made from soy, almond, rice, oats – and even bananas and quinoa!
It’s another sign of consumers’ growing appetite for nondairy alternatives. One recent report found that the U.S. nondairy milk market grew by 50% in 2018 and now represents 15% of the overall dairy market. By 2024, the nondairy market is expected to reach revenues of more than $38 billion.
At the same time, consumers are ditching traditional dairy milk. Continue reading “Breakfast Today: Sweet Potato Pudding”
Recently, a question came through an Ask The Expert query, inquiring about the differences between carnosine and carnitine. It’s not the first time someone has asked, and with good reason. Although their names sound similar, the one you choose will be based on your specific health goals.
Both carnosine and carnitine are referred to as amino acids because their chemical structure is similar to amino acids, and they are made of other amino acids. However, by scientific standards, they are not pure aminos. Carnitine is produced in the body from lysine and methionine, Continue reading “Carnosine or Carnitine”
This is a healthy, filling salad. It’s full of flavor and is an easy make-ahead salad that’s perfect for lunch. I make a big batch of this salad on Sunday night and lunch is set for the next couple of days. The best part is that it actually gets better the more days that it sits and marinates in the dressing.
Kale is a nutritional powerhouse, but I find it can be tough and a bit too chewy. By doing a little extra prep work, you can soften up the kale and make it easier to eat (see the note at the bottom of the recipe).
Quinoa is a great source of magnesium and manganese, plus a good source of the minerals iron, phosphorous, copper and zinc. Continue reading “Lunch Today: Quinoa Chickpea and Kale Salad”
Do you get tired around 2:00 pm every day? If you do, you aren’t alone. For many, this is a common occurrence, and there can be a number of reasons. But what can you do to avoid the mid-afternoon slump? Let’s look at some of the causes and go from there.
If you are an early riser, you are more likely to feel tired between 2:00 and 4:00 pm. People who wake up early in the morning may actually need a nap because their body’s natural sleep-wake cycle (circadian rhythm) has kicked in. Continue reading “How to Avoid Mid-Afternoon Slump”