My Blog

Welcome to my blog! You’ll find the latest nutrition news, healthy recipes, controversial topics, and food safety information. My blog is made possible by my wonderful group of contributors, including fellow registered dietitian nutritionists (RDNs) and nutrition students. All of my contributors have varying nutrition backgrounds and interests, making this blog a great place to learn about a wide range of food and nutrition topics.

I’m so proud of the efforts of all of my contributors and the recognitions of our great work. Greatist recently named my blog one of “19 Awesome Resources to Help You Eat Better”, and Healthline awarded us a spot in the “The Best Healthy Living Blogs of 2016”.  I know you will enjoy and learn from the information you find here. Your comments and insight are very important to me and my readers.

Happy, healthy reading!


New Nutrition Facts: The Fiber Debate

February 6th, 2017
  By Daniel Preiato, BS, DTR, Contributing Blogger  As you may have heard, the FDA is in the process of implementing a new nutrition facts label. Most food manufacturers have until July 26, 2018, to comply with the changes, while manufacturers earning less than $10 million in annual food sales have until July 26, 2019. One area of major concern has been the new regulations on dietary fiber. Dietary Fiber There…

5 Favorite Ways To Enjoy 100% Pomegranate Juice

February 1st, 2017

By Toby Amidor, MS, RD DISCLOSURE: I work with POM Wonderful to help consumers make healthier choices. All thoughts are my own. Photo credit for spritzer and smoothie: POM Wonderful  One of my go-to ingredients is 100% Pomegranate Juice as I find it to be extremely versatile in the kitchen. Of course I love to sip it, but sometimes I also add it into dishes I whip up in the kitchen. Here are 5 of my favorite ways to use 100%…

Freekeh: An Underappreciated Ancient Grain

January 25th, 2017
By Kristen Simonds, BSc, Contributing Blogger  Just when you finally learned how to correctly pronounce quinoa and kamut, there’s another ancient grain with a tricky pronunciation hitting the supermarket shelves. Freekeh (say it with me, “free-kah”) is common in Mediterranean and Middle Eastern cuisine and is made from wheat that has been harvested early, toasted, dried, and rubbed. The result is a nutty…

8 Healthy Foods You Actually Need to Measure Out

January 23rd, 2017
By Toby Amidor, MS, RD, CDN. Originally published by US News & World Report  Moderation, moderation, moderation – that’s probably the word you’ve heard us dietitians say most. Although moderation can mean advice like “eat a maximum of one whole egg per day” or “eat fish three times a week,” sometimes you need to get more specific and whip out your measuring gear to make…

Tackle Your Tailgating Appetizers

January 20th, 2017
By Sheridan Jonas, Contributing Blogger Appetizers can be a source of sneaky extra calories, and many are high in saturated fat, calories, and sodium. Because we have a tendency to consume food that is in our line of sight, it’s very easy to eat a few too many appetizers at any tailgating party. That’s why it’s important to have a game-day plan for attacking the snack table. Follow these tips to keep your health in…
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