A Dietitian’s Favorite Spring Fruits & Veggies

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These days, it may seem that you can get any produce at any time of the year—grapes from Chile in December, strawberries from Florida in February, tomatoes grown year-round in hot houses. Eating seasonally, though, can help you eat local foods, reduce your carbon footprint, save money and the biggest bonus of all—fresh food is more nutritious and tastes better! Produce starts to lose nutrients and flavor after picking so the sooner it is eaten, the more nutritious and tasty, plus when produce travels long distances there is the chance of quality degradation and spoilage.

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Mothers’ Day Gluten-Free Whole Grain Strawberry Muffins (GF, DF)

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Looking for a delicious and relatively healthy recipe to make for Mom this weekend? This recipe for Strawberry Muffins from Gluten-Free Goddess is not only gluten and dairy-free, it’s whole grain and lower sugar so it’s sweet but not too sweet. Perfect with a nice cup of coffee and just in time to catch the end of peak strawberry season! Warm from the oven, these pleasantly grainy breakfast treats are pull-apart soft with juicy bites of strawberry. If you have farmers’ market nearby, grab some fresh organic strawberries and use a high quality vanilla extract for maximum deliciousness. Yum!

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