January is National Soup Month and a great time to snuggle in with a warm bowl of hearty, healthy goodness. I could honestly live on soup all year-round, but during the frigid cold winter months here in Chicago, I find myself reaching for it more often. Soup is not only a comforting, nourishing meal, it’s a great fit for my Do M.O.R.E. with Dinner initiative! You can find quick and easy recipes, modify your favorites to be a bit healthier, “shop your kitchen” to use up ingredients on hand and save a trip to the grocery store, or use up those leftovers and decrease food waste! I recently went on TV to share some soup tips and recipes, and to promote my Do M.O.R.E. with Dinner ideas and inspiration, including my FREE Resource Kit.
This post was written as part of my sponsored partnership with Perdue. All opinions expressed are my own. It may come as no surprise that people want to know more about how their food is grown and raised. According to a 2015 Goldman Sachs study titled “Millennial Munching” 83% want to know more about where their food came from. But it might surprise you to find that they’re placing a great importance on family dinners. According to the FutureCast study, more than 40% of 24-35 year olds place a great importance on family dinners every night, the kitchen is the most important room in the house, and they strive to provide healthy meals for their families.
Guest post by Deanna Segrave-Daly, RD I love Melissa’s Do M.O.R.E. With Dinner initiative and was thrilled when she asked me to contribute via a post and future podcast. Now true confession: Despite the fact that I’m a registered dietitian, a food blogger and that I love to cook, my family of 3 isn’t always stellar about eating meals together. Most of the time I’m cooking for just my 9-year old and me as the hubs is a fairly limited eater and food doesn’t interest him all that much (I so CAN’T relate.) And my daughter has been going through some food jags of late despite her cooking with me often.
This post was written as part of my ongoing sponsored partnership with the U.S. Farmers and Ranchers Alliance. All opinions expressed are my own. As a member of the U. S. Farmers & Ranchers Alliance’s Digital Voices Council, I had the opportunity to attend an educational event recently that included a tour of Deppe Farms (a hog operation in Washington, Missouri). I also had the pleasure of meeting other members of the Digital Voices Council including Dr. Leah Dorman who is a veterinarian, a mom and a farmer. During the farm tour many questions arose about antibiotics. Leah was able to answer every question and provide in-depth explanations from a veterinarian’s perspective. I was impressed with her ability to address such a complex topic so I wanted to do a follow up interview with her and share it with others.
I don’t consider myself as someone who “challenges” herself….life seems to have plenty of its own challenges coming my way on a regular basis to keep me on my toes. However, I am definitely always seeking ways to grow, progress and improve. Some challenges are big, some are small. Some are scary, accidental, life changing. But they are always a learning experience. And certainly NOT about perfection.
Okay, maybe “hate” is a strong word. But I have to be honest – it’s really frustrating to hear all the negative hype and misinformation about food and nutrition. So I talked to a few of my dietitian colleagues and asked them to share their #1 food and nutrition myths they love to hate. I’ll kick off the mythbusting with mine.
One small change in your diet can make a big difference in the way you feel. I’m doing the 30 Day Protein Challenge in June and I’d like you to join me! June is a good time for me because work and travel slow down a bit so I can spend a little more time planning and preparing my food choices – but you can start any time that works for you!
I just conducted a workshop at Today’s Dietitian Spring Symposium in Orlando and wanted to share some of the information and inspiration with those of you who could not be there in person! Traditional media opportunities are shrinking while digital alternatives are expanding. Videos and podcasting are two strategic options to help you increase your visibility, build your brand and promote the RD expert!
Do M.O.R.E. with Dinner…Discover Opportunities to Make Ordinary Rituals Extraordinary Are you looking for ways to be healthier and happier? Do you want to provide nutritious and delicious meals for your family? Do you want to enjoy your family time more? Then maybe you’ll be interested in my “do more with dinner” idea.
‘Tis the season for making New Year’s Resolutions….and “weight loss” resolutions are the most popular ones year in and year out. If you’re one of the 3 in 10 Americans making resolutions in the new year, please don’t tell me that you’re going to do anything drastic. Let’s skip the strict diet and unrealistic exercise regimen, which means we can also skip the let down and frustration that follows. It’s not that you failed – the faulty resolutions failed YOU.
Have you ever heard the mantra “If you can’t pronounce it, don’t eat it?” This saying may be popular among some fear-mongering food bloggers, but food scientists will tell you that they are missing the point. Some shoppers may say they want ingredient lists kept to a bare minimum because they don’t want “unnecessary chemicals” in their food. But often, these ingredients are there for a very important reason: to keep food safe. Sometimes the desire to get rid of so-called “unnecessary chemicals” stems from not understanding why they are necessary in the first place.
Do you want to have your cake and eat it, too? I sure do! By managing the fat, sugar, sodium, and/or calories in your recipes, you really can enjoy your holiday favorites and still keep health in mind. Trying new recipes can be fun, but I also enjoy taking my family’s favorites and lightening them up a bit through recipe modification. There are two basic ways to modify a recipe: change a cooking technique or change an ingredient (reduce, eliminate or substitute). It sounds simple enough, but what you may not know is that most ingredients not only provide flavor, they also provide some function in the recipe (i.e. fat can provide a crispy texture or sugar can provide browning). Therefore, when you make changes you might get different results than you expected.
I often tell people I’m addicted to chocolate, sleep and ballet class. If there is chocolate nearby, I don’t even try to resist it – I eat it. I crave quality sleep every night – I really like eight hours, but can function on six if I have to. And I’m adamant about going to my ballet class once a week or I go stir crazy. Does this mean I’m addicted because I can’t resist something, I need something in order to function or I’m tense and nervous without it? Of course not. Because chocolate, sleep and ballet are not addictive. And neither is caffeine.
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I’m the Guilt-Free RD® – “Because food shouldn’t make you feel bad!™”;. So, on my Food for Thought blog I’m exploring the secret ingredients needed to enjoy your food with health in mind. I’m also a “Dietitian Enthusiast” so I’m showcasing interviews with dietitians. My “How To” Series shares practical advice to help boost communication skills and gain more visibility, influence and success.
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