Avocado and grapefruit salads are a familiar theme but the added texture of the celery and a piquant chili-lime dressing add new life to an old favorite. Pack it for lunch with a hard-boiled egg for protein. The lime juice in the dressing will keep the avocado from browning.
- 2 tablespoons fresh lime juice
- 2 tablespoons walnut oil
- 1 teaspoon honey
- 1/4 teaspoon chili powder
- 1 pink grapefruit, peeled and sectioned
- 2 ripe Hass avocados, peeled and cubed. (See The Easy Way to Cube and Avocado)
- 1 cup celery hearts, sliced in 1/2″ pieces
In a large salad bowl, whisk together lime juice, oil, honey, and chili powder until emulsified. Add grapefruit, avocado, and celery in large bowl and toss gently to combine. Serves 4.
January is Volunteer Blood Donor month. For all those who save lives by donating blood, here are some tips on what to eat before and after donating blood.
Still in the market for a New Year’s resolution? Here are my best picks for healthy habits to adopt in the New Year, along with tips on how to make them stick.
If the buzz on “bone broth” has piqued your curiosity, you’re right on trend. Here’s my analysis of what you can (and can’t) expect bone broth to do for you.
From the mail bag, a request for some healthy snack ideas for those with nut allergies and from the archives, an oft-requested topic: Foods that Burn Belly Fat.
If you belonged to a food coop in college (me: proud member of the Boston Coop 1981-1985!!), you might be surprised to learn how coops have evolved with the times. Check out my article in Food and Nutrition Magazine on the great Coop Comeback.
Stay Warm! Spring is Coming!
(And for those of you in the Southern Hemisphere: Live it up! Winter is Coming!)
Family gatherings and travel can often lead to unwelcome holiday colds. Should you feel that tell-tale tickle in your nose and throat this week, there is still a chance that you can shake it off. Find out how.
Once you’ve recovered, here is a healthier hot chocolate mix to keep on hand this winter, along with lots of flavorful variations.
If you’ve picked up a few extra pounds over the holidays, here’s an intriguing trick that might help you get back to your fighting weight.
And here’s the scoop on why nutritionists insist on referring to tomatoes, zucchini, and peppers as vegetables when they are actually fruits!
Thanksgiving is behind us but there are still lots of opportunities over-indulge in the next couple of weeks. If you missed these tips on how to enjoy a feast without overeating, they will serve you well in the weeks to come.
This week’s podcast tackles an issue many of you have asked about: Can the phytoestrogens in soy affect kids, perhaps leading to early puberty? Here’s an overview of the latest research.
This week’s Facepalm Award goes to the physician who advised his patient to choose white bread instead of whole grain bread because it is lower in gluten. Here’s why this advice makes no sense.
And from the Department of Archane Nutrients, here’s a little primer on silica and what foods are good sources. Hint: leave the bamboo to the panda bears.
Finally, here’s a great stocking stuffer for busy parents: A gift subscription to Emeals healthy meal plans. Save 20% with coupon code HOLIDAY14
The Thanksgiving holiday is behind us but another month of festive eating occasions lies ahead! If you’re on the hook to bring a dessert, try my “stealthy healthy” recipe for Pumpkin Avocado pie, with 40% less sugar than the usual.
(And if you’re still freaking out about how much you ate last week, here’s one from the archives that’s just for you.)
And for those nutritionally-inspired book lovers on your gift list, here’s my list of the best nutrition books of the year…all of which are more worth your time than the nutrition books that are on all the best-seller lists.
The evils of processed foods was a big theme in nutrition this year. But all processed foods are not equally loathsome. Some are even better off for the processing! Here’s a list of 4 questions that can help you decide whether a processed food is a good choice or not.
And speaking of processing, a reader wondered whether fish in pouches is better or worse (or just the same?) than canned fish. My response here.
For those of you who live in or will be visiting New York City, I will be Nutritionist in Residence at the Hotel Andaz Wall Street for their festive 12 Days of Andaz celebration this year. If you find yourself in the neighborhood, I’ll be holding some “nutrition office hours” at the hotel on Dec 21st and 22nd and would love it if you stopped into say Hi!
As you know, I often advocate for the benefits of eating more protein. Yet some experts claim that Americans are already eating twice as much protein as they “should.” Are we really hurting ourselves with too much protein or might the protein-bashers have another agenda? My thoughts here.
Meanwhile, CNN says we need to jump rope for 45 minutes every time we have pizza. But is it really necessary to “burn off” off the calories you eat? No: and here’s why.
As if I need another excuse to eat avocados, new research suggests that they aid in the conversion of beta-carotene into vitamin A. Read more.
And here’s some advice on what (not) to drink before bed if you suffer from reflux, plus a surprising remedy.
Lists are king on the Internet! Although I rarely succumb to these things (preferring to labor in obscurity), I had fun putting together this (extremely click-worthy) list of 10 Easy Ways to Upgrade your Nutrition. What happened next made my jaw drop…
The tenth upgrade was actually a bait-and-switch: Instead of a tip from me, I asked readers to submit their best nutrition upgrades (yet another traffic-generating stratagem…what has gotten into me??). Here are the best of the Nutrition Diva community’s tips for upgrading your nutrition.
In honor of National Vegetarian Awareness Month, I dedicated this episode to vegan cooking tips for non-vegans, which led to this interview with the charming Kara Rota of the Clever Cookstr.
My recent show on artificial sweeteners and their effects on gut bacteria triggered a good question on the effect of sugar alcohols on gut flora.
And finally, if you read German, you might enjoy this recent interview with Thorsten Schröder of Die Zeit Magazine, who wonders, Is Soylent the End of Eating?