I don’t find it a coincidence that our chronic disease incidence continues to rise as we spend more and more time counting protein, fat, carbs and calories, more and more money on the latest it ingredients and supplements, and less and less time sitting down to meals with family and friends.
If you are conflicted by the wave of plant protein products hitting the market—having to choose between what’s best for your personal health vs. what’s best for the planet—here are 20 recipes rich in protein made from whole, plant-based ingredients.
May is celiac disease awareness month. A fact not often talked about is that, for many, all isn’t honky dory after going gluten-free. Here are four tips for living gluten-free and healthfully for life.
As a nutrition student, I learned about balancing nutrients. In culinary school, I learned something equally as valuable: the importance of balancing tastes for good nutrition.
Eating seafood has become complicated. Here is what you need to know to keep nutrition, safety and sustainability in mind so you can enjoy and take advantage of the health benefits of fish and shellfish.