I have a new intern! Lora wrote up this q&a as a result of a question we received from a client. A great question and I'm thrilled to have Lora helping out on the Cancer Dietitian team! Q: I have heard that olive oil is not as great as everyone says, if heated it turns to trans fat. True? I will start by saying it is not true that olive oil is turned to trans fat when cooked at high temperatures. No doubt, you have heard that some fats are good for you while others … [Read more...]
15 Time Saving Tips for Cooking Fresh at Home! Part I
Last Thursday, I taught a cooking class for a group who is getting farm fresh veggies each week. If you missed it, my last post outlined the recipe that we used for 5 Simple Steps to Make Soup With Whatever Veggies You Have! As part of the class, we also talked about some time saving tips. Cooking at home with farm fresh veggies is super nutritious, everyone knows that. However, what prevents people from doing it is the fact that it's not particularly convenient! You have to be … [Read more...]
Add More Spice: Get More Cancer Fighting Phytochemicals!
Phytochemicals are Cancer Fighters! As a reminder, phytochemicals are naturally occurring plant chemicals that provide plants with color, smell and flavor. Once we eat those phytochemicals, research shows they can influence the chemical processes inside our bodies in many different beneficial ways. I have talked about phytochemicals many times in previous posts including: Cranberries Blueberries Okra Sweet Potatoes Whole Grains Antioxidants Acai … [Read more...]
Quinoa Part II: Nutrition Facts and Recipes!
I hope you have all run to the grocery store to purchase some Quinoa! I actually was able to find the red version in one of our local grocery stores here in Winston-Salem! Today's post has a reminder of why Quinoa is so good for you and how you can incorporate it into your diet. Nutrition Facts: Quinoa (pronounced "keen-wah") was referred to as the "mother of all grains" by the Incas of the Andean region of South America. Quinoa's nutrition profile includes: gluten free high in … [Read more...]
Sweet Potatoes Part II: Buying, Storing and Cooking!
Buying Sweet Potatoes When buying sweet potatoes, look for ones that are firm, without cracks, bruises, or soft spots. Try and avoid refrigerated varieties, since cold temperatures alter the taste and speed decay. Warmer temperatures accelerate sprouting and loss of moisture, therefore resulting in a sweeter taste! Storing Once you get your sweet potatoes picked out, make sure to keep them stored in a cool, dry, well-ventilated place away from a heat source. Storing them … [Read more...]