As an RD, I have received various forms of judgement and pre-conceived notions about my lifestyle and eating habits. “I bet you don’t eat that.” “How do you eat that and stay thin?” “Don’t judge me for eating these chips – I had a craving.” The truth is that I don’t have a perfect diet. I have a sweet tooth, I eat out, and even indulge in ‘junk food’ when I’m out such as pizza. Do I feel guilty about indulging in sweets and junk food? Not one bit. Why? I follow the 80/20 rule.
Organic foods are starting to enter the mainstream North America diet – more than 10 percent of fruits and vegetables sold are now organic! There are benefits to eating organic, however is eating organic more beneficial than non-organic, considering the higher cost?
What a great low carb, low calorie, gluten free, vegetarian dish! It can also be used as a pizza alternative – try this out for a late night snack after the pub!
Flax seed is a topic near and dear to me because 1) I turn to flax daily for a plant source of omega-3’s but more importantly 2) I dedicated my major research project to flax seed in grad school.
Do I need to take a protein supplement if I start working out?
Are they harmful?
What’s the best protein powder? There are so many different types.
Protein seems to have become a buzz word among fitness enthusiasts and dieters alike. In addition, the food industry has recognized this and has been using added protein as a selling point for their products. The above questions are FAQ’s I have gotten in the past.
Lately I’ve been experimenting with trying to incorporate fresh herbs into my recipes. A minimal amount of fresh herbs can add so much flavour profile to a dish without the added calories! A dietitian’s dream! However, the issue with a recipe only calling for a minimal amount of herbs is that…so much is left over! What is to be done with the leftovers before these wonderfully fragrant flavorings expire in the back of our refrigerators? See below for a couple of ideas.
