Month: November 2013

When it comes to food, there are lots of things I love about fall. Cranberries, pumpkin, sweet potatoes, squash, pomegranates … the list goes on and on. Many of these foods are ones I've only

One of the best ways you can have fun and expand your reach online while also connecting with new people in different professions and walks of life is to join Twitter chats and hashtag events.

Protein is one of my biggest focus points with clients, patients and family members. Are you getting enough protein? Do you think about where protein comes from? Are you getting way too much protein? My

Chickpeas and hummus are quickly becoming a staple in kitchens around America. Essentially, hummus is a Mediterranean bean dip and spread made from mashed chickpeas. But try mixing it up and get creative in the

I don’t really have a hard time writing down recipes as I’m cooking. Because I’ve been reading cookbooks like novels for a long time, recipe writing comes naturally to me. I get an idea, write

Many people think the fall and winter seasons bring boring produce, but there are actually many interesting flavors to explore. Persimmons are a relatively “new to me” fruit. They’re rather odd looking with closely cropped

As much as I love the holidays, being in charge of cooking the iconic Thanksgiving turkey and all the trimmings can leave me feeling overwhelmed and frazzled. In addition, forking over a wing and a

What do sucrose, fructose, glucose, dextrose, galactose, lactose, maltose, corn syrup, high-fructose corn syrup, honey, maple syrup, molasses, evaporated cane juice, muscovado, sucanat, brown rice syrup, malt syrup, barley malt, agave, and maltodextrin all have