This month’s Recipe Redux is about reflection, since it is that time of year, and the fact that we’ve been doing the Recipe Redux for 42 months now! It is hard to believe we’ve been doing it for that long! And it has grown tremendously since then with such a large group that we are now posting […][Continue reading…]
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This month’s Recipe Redux theme, in honor of Thanksgiving, is a food memory for which we are thankful and then a healthy “redo” of that recipe. This was pretty easy for me to come up with an idea as one memory and food jumps out at me this time of year. My family has always made potato rolls […][Continue reading…]
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…]