I'm back! It has been a long time since I've posted my weekly menu plans. For a variety of reasons, I took a break for a bit. I traveled quite a bit during September (Blog Brûlée and fabulous Welch's trip I'll be writing about soon) and October (girls weekend, Food and Nutrition Conference & Expo), which disrupted my routine. And also, I was preparing to launch My Menutrition, which as many of you know, hasn't happened yet. We are having a bit of a delay in getting it up and running, but I look forward to keeping you posted on that progress soon. With all that said I'm ready to get back to my weekly routine of menu planning. I've been doing informal menu plans, but it certainly made me appreciate really doing it because I did feel lost without it at times as well as uninspired in … [Continue reading…]
Dunaway Dietetics, Inc. is the solution, no matter what your or your organization’s health goals and aspirations are. Founded and owned by Ann Dunaway Teh, a registered and licensed dietitian, Dunaway Dietetics is a nutrition consulting business providing services to individuals, families, athletes, schools and businesses. Step up your game with one-on-one nutrition coaching, customized nutrition plans and meal plans. Dig deeper into what you are eating with nutrient analysis and recipe analysis. Get educated with corporate wellness solutions, nutrition presentations, and staff training. Ann helps her clients attain clarity and direction so that they can reach their greatest potential through nutrition.
My attendance at Blog Brûlée was partially funded by the Sponsors of the event. I was not compensated to write this post. It is hard to believe that a whole month has passed since I had the privilege of attending the first Blog Brûlée in Vermont. It was an amazing weekend with a group of inspiring dietitians and […][Continue reading…]
By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and I am eligible to win prizes associated with the contest. I was not compensated for my time. There are many things to love about October such as pumpkins, leaves turning colors and pasta. Yes, pasta. After all, October […][Continue reading…]
I am a consultant to various food and beverage companies, including the Corn Refiners Association, though all thoughts and opinions are my own. Fear is persuasive, it sells. It seems everywhere we look there is another sensational headline warning consumers of the dangers of a particular food or ingredient. Food is an emotional and often passionate topic, and […][Continue reading…]
This month’s Recipe Redux theme is “Get Your Dehydrator On” to show how you can preserve the season’s best produce for later. I don’t own a dehydrator, but a low, slow oven as well as time can turn out the same results. We are at the end of tomato season, so it is the perfect time […][Continue reading…]
My attendance at the Blog Brûlée is partially funded by Sponsors of the Blog Brûlée, and I received a discounted registration to the event in exchange for writing this post. Opinions expressed are my own. I was not compensated for my time. In just a few short days, I will be heading to Vermont to attend […][Continue reading…]