Seattle Nutritionist Angela Pifer writes: New estimates place 12.5% of children as obese. Though most efforts target schoolchildren, new reports say this is not earlier enough. The best time to prevent weight problems may be in infancy and more likely, the womb, reports Roni Rabin in Tuesday’s Science Times. She writes: New research suggests thatRead 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 March, 2010.
Archive for March, 2010
8 Degrees of Separation from Meal Planning with a Food Sensitivity
March 19th, 2010 by Angela, Nutritionist8 Degrees of Ingredients Finalist 2008 Next Generation Indie Book Awards! 8 Degrees of Ingredients is an essential, comprehensive cookbook for anyone suffering from food allergies, intolerance, or sensitivities. Author Melisa Priem on KARE 11 Showcase Minnesota I applaud author Melisa Priem for creating recipes without the eight main allergens. Meal planning can be hardRead the rest of this entry…
Couscous: Curried Apple Couscous
March 18th, 2010 by Angela, NutritionistYou can also make this with plums… Serves 6 4 tablespoons unsalted butter 1 tablespoon curry powder 1 medium apple, cored and chopped 3 green onions, washed, trimmed, and thinly sliced 1 cup whole wheat couscous (or regular) 1 3/4 cup water 1 teaspoon sea salt 1/2 cup pine nuts, toasted Small handful of mint,Read the rest of this entry…
Couscous and Tomato Stuffed Eggplant
March 18th, 2010 by Angela, NutritionistServes 6 1/2 head garlic 4 small eggplants 2–3 TB olive oil 1 medium onion, peeled and finely chopped 1 yellow or red bell pepper, cored, seeded, & cut into 1/4th inch dice 1 tsp salt 1/2 tsp freshly ground black pepper 3/4 cup uncooked couscous 1 TB grated lemon zest, finely chopped 1/4 cupRead the rest of this entry…
Shrimp Scampi
March 18th, 2010 by Angela, Nutritionist“This is a good example of how Italian American restaurant cooks adapt a basic Italian food idea. Scampi is a Venetian dialect word for a local prawn, rarely found in American markets. So Italian American cooks use shrimp instead, cooking it with a little garlic.” -John Mariani Yield: 4 servings (serving size: 7 shrimp) IngredientsRead the rest of this entry…
Fettuccine Alfredo – Healthy!
March 18th, 2010 by Angela, NutritionistYield: 4 servings (serving size: 1 cup) Ingredients 1 tablespoon butter 2 garlic cloves, minced 1 tablespoon all-purpose flour 1 1/3 cups 1% low-fat milk 1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese, divided 2 tablespoons 1/3-less-fat cream cheese 1/2 teaspoon salt 4 cups hot cooked fettuccine (8 ounces uncooked pasta) 2 teaspoons choppedRead the rest of this entry…
Sausage and White Bean Ragout
March 18th, 2010 by Angela, NutritionistThe flavorful sausage and bold escarole are filling additions to this French-accented stew. Substitute mustard greens to mimic the bitter flavor of escarole, or use spinach for milder flavor. Serve with a crusty baguette or rolls. Serves 4 (serving size: 1 1/4 cups soup and 1 1/2 teaspoons cheese) Ingredients 12 ounces sweet turkey ItalianRead the rest of this entry…
Coconut Curry Tofu
March 18th, 2010 by Angela, Nutritionist“This exotic dish is easy to make, and blends the exciting flavors of ginger and chile paste with fresh vegetables in a creamy coconut milk base. Serve over rice.” Serves 6 2 bunches green onions 1 (14 ounce) can light coconut milk 1/4 cup soy sauce, divided 1/2 teaspoon real maple syrup 1 1/2 teaspoonsRead the rest of this entry…
Chicken: Coconut Curry Chicken Recipe
March 18th, 2010 by Angela, NutritionistThis is a simple skillet meal. You can use any Thai seasoning or curry you like. There are jars of Thai curry paste on the market of various types, or you can use a powdered mixture. My favorite powder for this dish are Penzeys* Sate Seasoning mix, which is really yummy. Ingredients: 1 lb. skinlessRead the rest of this entry…
Chocolate Coconut Balls
March 18th, 2010 by Angela, NutritionistThis easy and quick recipe is perfect for last minute gift giving. Combine Equal parts: Cacao nibs (Theo’s chocolate works wonderfully) Almond butter Coconut butter Combine ingredients in bowl and mix together. Form 2″ diameter balls by rolling between palms of your hand or on nonporous surface. Roll ball in shaved coconut. Angela Pifer, CertifiedRead the rest of this entry…
