A few things happened that day I wanted to make cookies. I didn't want to make individual cookies - or multiple dozens of cookies. (Too much time waiting on batches.) The dietitian in me wanted to add in a boost of nutrition. (But not make the cookies so "healthy" as to remove...

Gluten-free, low sugar, no fat — doesn’t that sound like a yummy Thanksgiving dinner? We could be describing a trend in modern dieting; however, what we are talking about is the first Thanksgiving. When coloring hand-traced turkeys and making paper bag vests in elementary school, we learned that...

The celebration of Labor Day quickly moves us into the fall season. It's a welcome transition to cooler weather - some even say "sweater weather." Another transition is the expectation of seasonal fall foods. They bring back memories of delicious warm cider, lattes, apples, and meals in the slow...

Breastfeeding…it can be tough, but oh so worth it!  August is National Breastfeeding month and a wonderful time to raise awareness of the benefits of breastfeeding.  As a new mom, nearly 16 years ago now, I was fortunate that through my education as a Registered Dietitian, I felt...

Summer means lot of choices for fresh fruits and vegetables, including melons. Today I want to share some recipes with melon I developed for a program back in 2018 for those receiving Community Supported Agriculture...

Canning season is in full swing, and a common question I get asked each year is, "Can I use my glass or ceramic cooktop when canning?” To answer this question, begin by contacting your cooktop manufacturer to find out what they recommend. But then I want you to ask yourself, "Is it a...

Gardens, farmers markets, and stores are benefiting from the wide variety of fruits and vegetables available during summer months. And summertime brings the best colors of produce! Eating different colors helps meet nutrition needs No fruit or vegetable has the same mix of vitamins and minerals....

One vegetable that is notably present in grocery stores across the nation each spring is asparagus. Although asparagus can be found year-round, the peak availability of this perennial vegetable is in the spring. This vegetable has long slender, brightly colored spears with pointy crowns. The color...

Plant-based diets are becoming more popular The 2023 National Nutrition Month campaign encourages people to eat with the environment in mind and to consume more plant-based foods. This means meat is seen rather as a sidekick than a main attraction. With plants being the center of...

No eggs? No Problem! You can use a variety of other foods when cooking and baking. It’s good to know how much egg substitute you need when replacing eggs in your recipe. 1 egg is roughly 1/4 cup (4 tablespoons/2oz) so you need to replace that volume in your recipe. Depending upon the recipe and...

During gardening season, Americans home can fruit and vegetables to store them at room temperature and enjoy them throughout the year. Fruits and vegetables go bad much quicker than dry ingredients such as flour, but how long can flour be stored, and is it safe for home canning like fresh produce?...

How does your sodium add up? Do you ever feel like the rings on your fingers are too tight? It could be a sign of too much sodium. The Dietary Guidelines for Americans...

It’s officially winter which means snowfall is imminent! There are an estimated 11,500 snow shovel-related injuries and medical emergencies a year. Follow these tips to prevent aches and pains this winter season. “As residents of the Midwest, we understand weather can be subject to change in the...

Butter, margarine, and oil are all types of fat used in the kitchen. Whether it's baking, stir-frying, cooking, or using as a spread, fat plays a role in the American diet. The 2020-2025 Dietary Guidelines for Americans recommend limiting saturated fat to less than 10% of total calories. Saturated...