It has snowed here in Atlanta – so much that the city has shut down for the second day in a row! I am craving comfort food, so a cup of warm and soothing tomato soup hits the spot. This recipe is quick to make and have simmering on the stove to entice everyone to...
>> Taste and Savor
Warming up with spices
Chef Nancy and I just did a wonderful cooking demo at Cancer Wellness with spices. Do you know the health power that comes from spices? Well here is a list of some of my favorites. Maybe you can use one or two as a stocking stuffer this season! Cloves-With one of the...
Living Beyond Breast Cancer
Chef Nancy and I spoke this weekend at the Living Beyond Breast Cancer Conference in Philadelphia. It was wonderful! There were about 190 people that attended our break out session! We had a wonderful group; so much so that we ran out of handouts---oops! We promised...
Kale, etc…
I'm still on a Kale kick. I love greens and I try to incorporate them into lots of delicious meals each week. (I've been listening to Shayna!) Here's a yummy recipe for a black-eyed pea and kale stew. It's fast, easy, and the leftovers are delicious! Kale and Black...
Boost Your Mood I love this fall weather! The crisp air and fall activities seem to put a smile on my face. But I hope that your foods are giving you the energy you need to be outside and enjoy the weather. How do you boost your mood? There are intricate links between...
Anti Cancer and Kale
Shayna and I did a super interesting class on Wednesday. We used the food info from the book "Anti Cancer" by Dr. Stephen Servan Schreiber. What fun it was to create a menu around his food recommendations. Shayna and I both answered lots of good questions on food and...
Adding "POP" to Your Food ! Nancy and I did a cooking demonstration yesterday at Cancer Wellness of Piedmont on how to cook with fresh herbs. IT was wonderful! We had Michelle Henning, the vice president of Shenandoah Valley Herb Farm with us as well. The amazing...
Fresh Tomato Basil Dressing and Salad
I love tomatoes! And what a bonus it is - that they are so good for us. Here's a fantastic tomato recipe for when you just can't get enough of those fat juicy ripe orbs of goodness... Fresh Tomato Basil Dressing Makes about 1 1/2 Cups 1 Large Ripe Tomato, Seeded* 1/4...
Green Rice!
I had Green Rice the first time at a small restaurant in New York that specialized in cooking with herbs and spices. It was delicious, and determined to make mine taste as good, I developed this recipe. I substitute half of the cilantro with spinach - which makes it...
Tomato----fruit or vegetable? Ah, the sweet tomato. It makes me think of summer and all its glory. Scientifically speaking, a tomato is definitely a fruit. True fruits are developed from the ovary in the base of the flower, and contain the seeds of the plant though...
Sometimes It Just has to be a Sandwich
Can't resist passing on this recipe to you all. Shayna and I featured this sandwich this week during a class on "Eating for Energy" And this sandwich fits the bill. But even though its a good -for-me choice, sometimes I just want a simple sandwich, and this one is...
Dana G Smith Fund Appreciation Event
Don't you just love folks who care and support the causes they believe in? I had the pleasure of spending an evening with the donors of the Dana G. Smith Fund last week. Buoyed along by the sincere wishes and loving gestures from the attendees, I enjoyed sharing my...
Figs are in Season!
Succulent Figs My friend has a fig tree in her yard and is always willing to share her wealth with me. But when I bring home these succulent treats, I always wonder what to do with them and if they are good for me. There are numerous health benefits in figs. Did you...
Hydration in Hotlanta
The dog days of summer sure do make us thirsty! It is always easier for me as a dietitian to encourage fluids when it is warm outside but choosing the right fluids become the question. It amazes me to think that water makes up 60% of your body weight. And that there...
Endless Possibilities – Kids in the Kitchen
Can you believe this food was created by kids from ages 11 - 16? Not only is it beautiful - but delicious. Chef Rosemary Rutland and I had the pleasure of tasting these treats, and many more, while judging the week-ending challenge for Camp at Cooks Warehouse. Chef...