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Today’s beef … Beet, butternut squash, cabbage and cauliflower “steaks” are neither filet mignons nor porterhouses. No matter what the sauce or trimmings. Call them creative, “meaty”, filling or flavorful. At $15 to $25.00 per serving that’s a chunk of change for faux animal. http://ift.tt/1Em9h9e
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The greening and environmental friendliness of the International Home + Housewares Show 2015 this week in Chicago … •Edible lamps and walls •Tabletop multi-grain and legume grinders What did we ever do without these? How can we ever live without them?
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Thanks to my fellow Nutrition Entrepreneurs nationwide for your support! I have been elected to the Executive Committee of Nutrition Entrepreneurs (NE) a Dietetic Practice Group (DPG) of the Academy of Nutrition and Dietetics (AND). What an important time to be in this leadership role to help steer the voices of Registered Dietitians/Nutritionists and help shape the future of nutrition and dietetics!
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Flavor pairing makes for happy mouths … Sharing foods with “like” chemical compounds produces slam-bam flavorful experiences, like pork liver and jasmine, chocolate and caviar, strawberry and coriander, banana and cloves, salmon and licorice, potato and coffee, cocoa and cauliflower and oysters and passion fruit. “Dislike” compositions may wreak havoc. Shows there’s more to eating than chowing down. http://ift.tt/1a9yKIG
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An interesting twist on mac & cheese … PROTEIN! Nine grams per serving (about one cup), in fact. That’s roughly the equivalent of ½ cup peanuts, 1 ounce beef, 1 chicken thigh or 1 cup milk or yogurt. Carb avoiders take note. http://ift.tt/17lqMKC
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Move over soy … Almond “milk”, cashew beverages on rise—walnut, too in China. Cashew beverages boast “more milk-like creaminess, taste, lower calories and fat”. May be tasty, but check out the bragging rights. Compare/contrast shortfalls-especially protein, calcium, vitamin D. http://ift.tt/1zjY58w
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