March 2015 archive

5 Smart Substitutions

Smart substitutions Bryee Shepard, M.S., R.D. | Tasteful Wisdom

Small yet smart substitutions are a great way to accentuate the positives in our meals….but I’d rather starve than eat food that tastes like herb-smothered cardboard. That is why I like to make small changes that have a pretty big impact on the nutritional makeup while sacrificing very little in taste. Here are 5 of my simple subs that you may want to try: (more…)

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Nutrition Trend: Bone Broth

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Coming to a health food store near you…Mark my words, this trend is soon to take over your green smoothie. Marketed as the health and beauty end-all, bone broth is now being sold in uber chic urban burrows by way of way-too-cool-for-me broth bars and pubs in most major cities. Served in paper to go cups or coffee mugs, this glorified soup has hit its stride.

So what is it? Bone broth is basically stock made from the bones of any animal. The bones should be from organic, free range birds, and grass-fed beef with no added hormones. The bones are boiled with the usual soup veggies (give or take one or two): onions, carrots and celery. The boiling process may go on for 12-18 hours, thus leaching out many nutrients from the bones. The soup is then strained, and you are left with a rich liquid broth. (more…)

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