Tweet The New York Times recently featured an article on the rising prices of organic food. Gas prices and foreign markets are having a drastic effect on our food market, forcing even the most devoted organic consumers to question their purchases. When faced with feeding a family and $5.99 per pound organic grapes the factRead the rest of this entry…
Stocking A Healthy Pantry
Welcome to
Nutrition Basics
Are you tired of being overwhelmed with complicated and often conflicting messages from the diet and health industry? This blog is about learning to let go of gimmicky eating and discovering how easy making healthy food choices can be!
About Angela Pifer
I'm a certified nutritionist, blogger, writer, and mom. My passion is teaching people how to live a healthy diet-free life. Most of us don't grow up with an education in nutrition. The food companies and the diet industry take advantage of this fact by marketing foods and products as healthy, when they're not. Eating healthy shouldn't and isn't a complicated process. I want to help people make sense of this information by transforming these conflicting messages into a simple straight forward plan of action towards better health.
You are currently browsing the Nutrition Basics blog archives for June, 2008.
Archive for June, 2008
The Budgeted Organic: Which Conventionally Grown Fruits or Vegetables are the Safest?
June 18th, 2008 by Angela, NutritionistHow to Get off the Emotional Eating Roller Coaster
June 18th, 2008 by Angela, NutritionistTweet We must eat to survive and yet year after year billions of dollars are spent on diet books looking to restrict us from the foods we love, reduce our calories and remove us from the patterns that were giving us comfort. We know diets don’t work, but since we weren’t taught healthy relationships asRead the rest of this entry…
Bar Exam: Does your energy bar pass the test?
June 18th, 2008 by Angela, NutritionistTweet Whether you are headed to the gym after work or hitting the trail on the weekend, energy bars can be a convenient and quick fix to your hunger needs. Even the classic PB&J or nuts and fruit are great on-the-go ‘energy bars.’ But if you don’t have time to make a sandwich and youRead the rest of this entry…
Curried Apple Couscous Recipe
June 15th, 2008 by Angela, NutritionistTweet 4 tablespoons unsalted butter1 tablespoon curry powder1 medium apple, cored and chopped3 green onions, washed, trimmed, and thinly sliced1 cup whole wheat couscous (or regular)1 3/4 cup water1 teaspoon sea salt1/2 cup pine nuts, toastedSmall handful of mint, chopped In a large saucepan over medium-high heat add 3 tablespoons of the butter, the curryRead the rest of this entry…
Cucumber Yogurt Dressing
June 15th, 2008 by Angela, NutritionistTweet 1 cup nonfat plain yogurt 1/3 cup nonfat sour cream 1 cup loosely packed chopped fresh dill Juice from 1/2 lime 1 small clove garlic, finely minced Sea salt, optional Freshly ground black pepper, optional 4 medium cucumbers, peeled and chopped into small cubes or wedges (about 5 cups) In a mixing bowl, whiskRead the rest of this entry…
Pumped- up Hummus
June 15th, 2008 by Angela, NutritionistTweet 2 1/2 cups cooked or canned and drained chickpeas 2 1/2 tablespoons tahini 1/2 teaspoon sweet paprika 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/4 teaspoon freshly ground black pepper 1/2 bunch flat-leaf parsley, coarsely chopped (about 1 cup) Juice of lemon 1/2 cup diced onion Pinch of sea salt, optional 4 toRead the rest of this entry…
Guacamole Made Healthy
June 15th, 2008 by Angela, NutritionistTweet 4 avocados, peeled and pitted 1 large or 2 small cucumbers, peeled, seeded and roughly chopped (about 1 1/3 cups) Juice of 2 small limes 1/2 cup chopped scallions, white and green parts 1/2 cup firmly packed chopped fresh cilantro 1 teaspoon extra-virgin olive oil 1 small garlic clove, minced 1/8 teaspoon cayenne pepperRead the rest of this entry…
Pineapple Frozen Bars
June 15th, 2008 by Angela, NutritionistTweet 2 cups chopped summer fruits (pineapple, oranges, strawberries, etc) 1 tsp lemon juice Puree fruit in blender, adding a 1-2 T water if necessary. Add lemon juice and blend. Pour into bar molds or small cups and insert sticks. Freeze until solid
Roasted Tomato Basil Soup
June 15th, 2008 by Angela, NutritionistTweet 3 pounds ripe plum tomatoes, cut in half 1/4 cup plus 2 tablespoons good olive oil 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 2 cups chopped yellow onions (2 onions) 6 garlic cloves, minced 2 tablespoons unsalted butter 1/4 teaspoon crushed red pepper flakes 1 (28-ounce) canned plum tomatoes, withRead the rest of this entry…
Sautéed Greens in Olive Oil
June 15th, 2008 by Angela, NutritionistTweet 5 tablespoons currants ½ Cup water 1 Bunch Kale 1 Bunch Red Chard ½ Bunch Spinach 1 Tablespoon olive oil 1-2 cloves garlic, minced 4 Tablespoons toasted pine nuts Sea salt and pepper to taste Heat ¼ cup of water and cover with the currants, set aside, allowing them to plump. Dry toast theRead the rest of this entry…
