This week's blog post is written by ISU dietetic intern and graduate student, Nikki Zintak! "Put Your Best Fork Forward" is an empowering, uplifting phrase that draws attention to something us humans can control: choosing what we put into our bodies. While we have that choice, it is...

This week's blog post is written by ISU dietetic intern and graduate student, Nikki Zintak! Bring on the green! With St. Patty's Day just around the corner, what better way to celebrate than with some festive green smoothies! Smoothies are commonly made with fruit, but why not add some...

Spinach isn't just for Popeye; it's for all boys and girls, men and women, who want to be healthy and enjoy a good green! However, if you think it's packed full of iron and will make your muscles big, you may have been misled. History has it that a German chemist misplaced a decimal point and...

I used to always think that Neufchatel cheese was simply the reduced-fat version of cream cheese. However, as my knowledge in food and nutrition grew I found out that they are actually two different types of cheese. Cream cheese is made from milk and cream. Like cottage cheese, cream cheese is an...

If you've never tried orzo, now is the time. I know; there are so many different types of grains and grain products it's difficult to try them all. You've been told to try barley, couscous, quinoa and bulgur, but the product that makes it to the plate the most is pasta. Did you know that orzo is...

When people talk about beets, they either love them or hate them. However, they have so much to offer they deserve a second chance! One of the wonderful things about beets is the entire plant can be devoured. The green leafy top is similar to spinach and can be sautéed and eaten, while the bulbous...

Many people in the U.S. enjoy eating apricots, albeit its generally in the dried fruit form. But fresh apricots are equally delicious. Native to Asia, they are widely popular in the Middle Eastern countries with Turkey and Iran being the top producers. In the United States, California grows nearly...

I'm pleased to introduce this week's blog post author, Stephanie Sanderson! Stephanie is a student studying Food, Nutrition and Dietetics at Illinois State University. This early in the year, there are still individuals going strong on that New Year's resolution of being a "healthier you...

I love how produce can taste so differently depending upon how it is prepared. Steamed cauliflower is delicious but when it is roasted, it takes on a slightly nutty sweet flavor. Sautéed kale is soft, but baked kale turns into a thin crisp chip. An onion eaten raw is pungent and crunchy, but when...

Most kids would pass up a lobster or steak dinner for a chance to eat a bowl full of spaghetti, and in fact, many adults would too. There's something about this age-old dish that's screams comfort. While many people refer to spaghetti as the classic Italian dish made up of thin pasta and a red...