by Dina R. D'Alessandro, RDN | Dec 21, 2012
Instead of oatmeal, I sometimes like to use quinoa for my morning meal.  It’s just as nutty, filling, and tasty as an instant oatmeal package would be, but better, nutritionally (be mindful of your calorie intake for the rest of the day since quinoa’s a...
by Dina R. D'Alessandro, RDN | Dec 21, 2012
Ah, the one-pot meal. What could be easier? Chop up a bunch of stuff, chuck it in a pot, cook it, and chow down. If you have a big freezer, you can pack up half of what you make and freeze it for another time; you can pick at the other half in your...
by Dina R. D'Alessandro, RDN | Nov 18, 2008
Welcome, class, to today’s Fresh Pick: KIDNEY BEANSParticularly popular for chili con carne and red beans and rice, this firm, medium-size bean has a dark red skin and cream-colored flesh. Its popularity can be attributed to its full-bodied flavor. On the...
by Dina R. D'Alessandro, RDN | Oct 3, 2008
Welcome, class, to today’s Fresh Pick: EDAMAMEThe Japanese name for fresh, edible soybeans, edamame [eh-dah-MAH-meh] are usually bright to dark green and available fresh in Asian markets from late spring to early fall. They’re also available frozen. The...
