This is one of my favorite times of year. Although I am not partial to the warmer weather, I love the products of warm weather – fresh locally grown fruits and vegetables. Here are some of the reasons that I love the freshness so much:

1. Local produce is cheaper.

2. Local produce is fresher: sometimes food can travel 1500-3000 miles to get to your grocer’s shelf.

3. Buying local produce keeps the air cleaner: trucks that are transporting veggies cross-country can produce up to 3100 pounds of CO2. Read the rest »

There is a lot of work to do to prepare for Thanksgiving. Besides all the cleaning and prepping, you have to get your dining room and food ready. I have put together a buffet of websites to help you on your way. Be sure to incorporate some of your family’s traditions into the holiday as you browse these sites for new and innovative ideas.

To set the scene (or table), check out Martha Stewart’s site for a: Whimsical Table, Modern Table, Timeless Table, and Harvest Table

Martha’s site also has a great recipe for Savory Pumpkin Puffs, perfect for your Thanksgiving dinner or just an autumnal party.

Looking for some great new side dishes to provide some variety? Scene Stealing Sides at Cooking Light are a great alternative.

Tired of the same old Thanksgiving meal year after year. Spice it up a little. Williams-Sonoma suggests one of eight different menus: Regional, Traditional, Elegant, Southern, Quick and Easy, Rustic, New England, Classic. And to wrap it all up, they have a section devoted to Creative Leftover usage.

Read the rest »

This handy “calendar” gives you an idea of what foods are cheapest when throughout the year.

Download here: Calendar of Best Buys for Food

Planning a nutritious meal is important. Planning a satisfying meal is just as, if not more, important. No matter how nutrient dense your meal may be, if it’s not appealing and tempting, who is going to eat it? One of the most important keys to successful meal management is creative menu planning.

It is important to remember that we eat food, not nutrients. When people are forced into food that is “good for you” they will often resist. But “good for you” and “just plain good” can be used to describe the same foods. It is up to the meal manager to make this happen.

Planning Meals in General –

Plan several days ahead – even a week or more (see my sample Calendar of Best Buys for Food Planning avoids Wswet Syndrome (what should we eat tonight?). Planning also allows your grocery shopping to me more organized, so you can avoid shopping every night on the way home from work. Read the rest »

Mealtime Matters – Goal #1: Nutrition – Watching What We Put Into Our Bodies

Last week, we discussed weight management and physical activity. This week, let’s talk about what we put into our bodies . . .

In 2005 the USDA revised the Food Guide Pyramid, now there are 12 instead of one. Since this country is a patchwork of people of different ages, body makeup, and activity levels, they have revised the pyramid. Now, there is a pyramid for each person, because we don’t always need the same amounts of food. But what we do need are the same types of food.

So, find yours and get started on the right path Read the rest »

How can you incorporate nutrition into your family’s lifestyle in a budget-conscious, and well-rounded way without enrolling in a college nutrition course? Glad you asked. The next couple weeks we will be scratching the surface of nutrition so that you can have the basics in hand.

Nutrition is not all about food. The foundation is a healthy lifestyle, which begins with fitness and weight management. This doesn’t mean that everybody out there has to run a marathon, although that is a great goal. Read the rest »

Chilean Avocado Spread

Ingredients:

* 2 avocados
* lime juice from 2 limes (1/3 cup)
* 1/3 cup olive oil
* ½ teaspoon sugar
* ½ teaspoon tarragon
* salt and fresh ground pepper to taste
* 1 clove of garlic

Puree all ingredients in blender or food processor. Serve with toasted bread, pita or crackers. Read the rest »