My Blog

Welcome to my blog!  You’ll find the latest nutrition news, healthy recipes, controversial topics, and food safety information all backed up by scientific research.  As a registered dietitian in the media, I have my finger on the pulse of the hottest nutrition topics and controversies which I cover on my blog. If there is a topic you would like to learn more about, just email me.

I am very proud of the content on my blog. 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 for  4 years.  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!

-Toby

Easy Potato Sides

February 15th, 2012
French fries are a kid favorite in my house but I’ve found fantastically easy potato recipes that get “thanks mom!” shout outs. All these recipes aren’t only kid-approved, but husband-approved too! Potato Goodness
This starchy veggie is brimming with goodness. One maedium spud (5.3 ounces) contains 110 calories, 26 grams of carbs (only 1 of which are sugar), 2 grams each of fiber and 3 grams of protein.…

An ER Meal: A Personal Story

February 10th, 2012
Last Sunday my 9-year old son fainted in religious school and needed to get checked out in the ER. Thank goodness he’s okay, but the food he got served bothered me to the point that I’m writing this blog post to gain some perspective and insight from my readers. As a parent and registered dietitian, I always take note of what my child is served no matter where we are. Here’s my story…   The Meal
After my son got checked…

Unraveling Natural vs. Added Sugar

February 7th, 2012
There’s a big difference between natural and added sugars—but they confuse the heck out of a lot of people. With big debates shunning sugar, let’s set the record straight: not all sugar is bad! Simple Sugars
Most folks refer to this category as natural sugars. Here comes the science….Natural sugars can be categorized as single (“mono”) and double (“di”) sugars. The body can absorb sugar in…

Getting Creative with Whole Grains

February 3rd, 2012
I love brown rice and whole grain pasta, but sometimes you want something different. If you’re looking to shake up your whole grain experience, give any of these a whirl. Bulgur (pictured on left)
This Middle Eastern grain has a chewy texture and nutty flavor. It produced from wheat and has been pre-cooked and requires minimal cooking. It can be found as coarse, medium or fine grinds. Medium grinds are the most versatile…

Healthy Family, Healthy Kids: A Panel Discussion

January 25th, 2012
Last night I was thrilled to be part of a nutrition panel discussion at the JCC of Mid-Westchester. I was pleasantly surprised by the wonderful turnout and the interesting questions asked by the audience. It was also brought to my attention the need for such discussions to take place on a regular basis. The Panel
I was one of three panelists alongside Heather Zeitz, RD CDN and Ilanit Blumenfeld, MPH. The goal of the free…
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