Nutrition 101

Consider This Before You Jump on the Paleo Bandwagon

October 16, 2015 by Melissa Owens, Dietetic Intern

More and more people are adopting a Paleo diet, but is giving up grains, beans and dairy and eating more meat the best choice for better health? Dietetic intern Melissa Owens took a closer look at the Paleo diet and what the current science is saying about the health and environmental implications.

Consider This Before You Jump on the Paleo Bandwagon

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Sustainable Seafood on a Budget

October 13, 2015 by Linda Cornish, Executive Director of SNP

October is National Seafood Month so we are featuring a guest blog from Linda Cornish, Executive Director of the Seafood Nutrition Partnership. Read Linda's excellent tips to incorporate more healthy, delicious fish and seafood into your diet.

Sustainable Seafood on a Budget

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Recipes

How To Top A Cauliflower Pizza

October 4, 2015 by Melissa Owens, Dietetic Intern

There are plenty of recipes out for the low-carb cauliflower pizza crust. Staying smart about the toppings can help balance the cheese in the crust so you get more of what you need and less of what you don't!

How To Top A Cauliflower Pizza

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Events

Mark Your Calendars: Steps to a Healthier and More Sustainable Kitchen Operation

September 28, 2015 by SPE Certified

Are you looking for practical ways to make your food service operation more sustainable? Presented in partnership with the Hunger and Environmental Nutrition Special Interest Group of the GNYDA, SPE's culinary nutritionists will discuss ways to green your operation.

Mark Your Calendars: Steps to a Healthier and More Sustainable Kitchen Operation

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Gluten-free Pizza Crust Throw-down

September 25, 2015 by Melissa Owens, Dietetic Intern

What's a gluten-free pizza lover to do? Dietetic intern Melissa Owens went on a quest to identify the best gluten-free pizza crust recipe.

Gluten-free Pizza Crust Throw-down

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Interviews

Dietitian Spotlight: Snap Kitchen

September 23, 2015 by SPE Certified

Snap Kitchen dietitians Andrea Hinsdale and Claire Siegel are RD rockstars making sure Snap Kitchen delivers on its promise for nutritious, balanced and sustainable food. We had a chance to pick their brains about working at Snap Kitchen, SPE and Texas BBQ.

Dietitian Spotlight: Snap Kitchen

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Infographic: Tips for More Digestible Beans

September 21, 2015 by Melissa Owens, Dietetic Intern

Inexpensive and nutrient-dense, beans are a great ingredient to use...and these tips will help make them more digestible.

Infographic: Tips for More Digestible Beans

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Food For Thought When Buying Organic

September 14, 2015 by Allison Aaron, Sr. Culinary Nutritionist

We've blogged about organic vs. conventional produce several times, but before opening your wallet, read Allison Aaron's fresh perspective on buying organic.

Food For Thought When Buying Organic

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Recipes

Berry Banana Quinoa Smoothie

September 9, 2015 by Melissa Owens, Dietetic Intern

Lots of smoothie recipes call for adding oats but SPE’s intern Melissa Owens takes things up a notch and features superfood quinoa as her grain of choice.

Berry Banana Quinoa Smoothie

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Recipes

End-of-Summer Panzanella

September 4, 2015 by SPE Certified

Farmer's Markets and gardens are bursting with tomatoes. Try this Tomato Watermelon Panzanella salad, an old favorite from Rouge Tomate.

End-of-Summer Panzanella

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