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Recipes

Recipe: Tuna Salad with Chickpea “Mayo”

February 8, 2017 by Kristy Del Coro, Senior Culinary Nutritionist

Recipe: Tuna Salad with Chickpea “Mayo” Chickpea liquid, or aquafaba, is popping up in more and more recipes. In her tuna salad, Kristy uses chickpeas and the aquafaba to make a chickpea "mayo" for a lighter take on this lunch staple.

Recipe: Tuna Salad with Chickpea “Mayo”


Nutrition 101

What Counts As Fiber?

January 31, 2017 by Jessica Gilbertson, Dietetic Intern

What Counts As Fiber? When you think of fiber, do you think of the hard to digest parts of fruits and vegetables, or do you think of synthetic texturizers and other food additives? Dietetic Intern Jessie looks at the definition of fiber more closely to help you differentiate and know what may be changing in 2017.

What Counts As Fiber?


News Commentary

Food Policy in the New Administration

January 19, 2017 by Kristy Del Coro, Senior Culinary Nutritionist

Food Policy in the New Administration With the new administration, there will no doubt be changes to food and environmental policies. Kirsty takes a look at the direction of food policy under the new administration and ways you can stay informed.

Food Policy in the New Administration


Transitioning to Organic: A New Certification

January 17, 2017 by Allison Aaron, Culinary Nutritionist

Transitioning to Organic: A New Certification It can take 3 years for a farm to transition to organic...now the USDA is partnering with the Organic Trade Association to create a program that certifies operations during this transition period.

Transitioning to Organic: A New Certification


What’s the Big Deal About Bees?

January 3, 2017 by Jessica Gilbertson, Dietetic Intern

What’s the Big Deal About Bees? Dietetic Intern Jessie unpacks why bees are so important and what we can do to support a healthy environment for them.

What’s the Big Deal About Bees?


Recipes

Recipe: Lemony Brussels Sprouts with Toasted Pecans and Breadcrumbs

January 3, 2017 by Kristy Del Coro, Senior Culinary Nutritionist

Recipe: Lemony Brussels Sprouts with Toasted Pecans and Breadcrumbs Brussels sprouts are an excellent source of Vitamins C & K. With this recipe, Kristy explores a new way to spice up a wintertime staple.

Recipe: Lemony Brussels Sprouts with Toasted Pecans and Breadcrumbs


What is Orthorexia?

November 28, 2016 by Stephanie Sarra, Dietetic Intern

What is Orthorexia? As our lives are flooded with advice for how to maintain a healthy diet, it may be easy to take things too far. Dietetic Intern Stephanie Sarra describes orthorexia, an obsession with eating healthy food, and how too much of a good thing may not be so good for us.

What is Orthorexia?


Feeling Stressed? Try Eating These Foods

November 28, 2016 by Lauren Woodbridge, Intern

Feeling Stressed? Try Eating These Foods Who doesn't have stress in their lives? Often times, the way we respond to stress can be impacted by what we eat. Intern Lauren Woodbridge shares some eating tips to help counter stress and anxiety.

Feeling Stressed? Try Eating These Foods


Recipes

Recipe: Spaghetti Cuarzonara

November 21, 2016 by Lauren Woodbridge, Intern

Recipe: Spaghetti Cuarzonara Intern Lauren Woodbridge tried out a spiralizer and created this creamy but light zucchini noodle and chicken sausage recipe.

Recipe: Spaghetti Cuarzonara


Recipes

Recipe: Spiced Winter Salad

November 21, 2016 by Kristy Del Coro, Senior Culinary Nutritionist

Recipe: Spiced Winter Salad Have you seen some of the new spice blend subscription services? Kristy used one as inspiration for this Winter Salad with Roasted Cauliflower, Pomegranate and Fennel.

Recipe: Spiced Winter Salad


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