Happy New Years, friends!
I’ll begin this week’s Ask the RD post with a bit of a prelude to add context to the question; information and my opinion on calorie counting.
This question comes from a recent blog post that introduces my experimentation into a ketogenic diet. I referenced consumption of bacon, a common processed meat product.
This week a group of friends and I gave ZIFit a try at their Allen Park, Michigan location. Here’s the run down on my experience-
Fall brings an abundance of hearty, nutritious, and delicious squashes. From butternut to hubbard, each variety of squash brings forth a slightly different flavor and texture profile.
I recently lost an important business contract based upon on the way I look, or more accurately stated, the way I looked.
As a nutritionist, I spend a lot of time talking about food. I educate others on topics such as the health benefits of various foods, appropriate portion size for a given food, and how to look for healthy foods. I take a scientific approach in explaining how the macro- and micro-nutrient content of food affects our bodies.
Butter is another one of my go-to fat sources and second in My Favorite Fats series.
Butter is making a comeback! Long shamed for its high saturated fat content and the touted ill effects on cardiovascular health, many people (myself included!) are returning to butter for uses in baking, sautéing, and spreading.