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February 8, 2017 by Kristy Del Coro, Senior Culinary Nutritionist
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.
January 31, 2017 by Jessica Gilbertson, Dietetic Intern
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.
January 19, 2017 by Kristy Del Coro, Senior Culinary Nutritionist
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.
January 17, 2017 by Allison Aaron, Sr. Culinary Nutritionist
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.
January 3, 2017 by Jessica Gilbertson, Dietetic Intern
Dietetic Intern Jessie unpacks why bees are so important and what we can do to support a healthy environment for them.
January 3, 2017 by Kristy Del Coro, Senior Culinary Nutritionist
Brussels sprouts are an excellent source of Vitamins C & K. With this recipe, Kristy explores a new way to spice up a wintertime staple.
November 28, 2016 by Stephanie Sarra, Dietetic Intern
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.
November 28, 2016 by Lauren Woodbridge, Intern
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.
November 21, 2016 by Lauren Woodbridge, Intern
Intern Lauren Woodbridge tried out a spiralizer and created this creamy but light zucchini noodle and chicken sausage recipe.
November 21, 2016 by Kristy Del Coro, Senior Culinary Nutritionist
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.