What is Buckwheat? Buckwheat is not related to wheat and contains no gluten. It’s actually a fruit seed related to rhubarb and sorrel and a healthy substitute for people on gluten-free diets. Have you ever heard of buckwheat honey? That’s when bees use buckwheat flowers to make dark flavorful buckwheat honey. Health Benefits of Buckwheat: [...] Read more »
Why am I making my own cashew butter? One: I love cashews. Two: cashew butter is kind of expensive. Three (and the real reason): most cashew butters are made with other oils that I can’t eat for now. I’m following an immune calming eating plan that lowers inflammation in my body. For some time, I’ve [...] Read more »
We love dates in our house. We eat all kinds, although Medjool–yes the sweetest and softest–is our favorite. We love dates stuffed with walnuts or almonds. We love dates in all sorts of bars and cookies. These are 2 Middle Eastern date bars/cookies that we tend to bake at holidays. Whole wheat date bars Middle [...] Read more »
I hope you had a weekend full of fun! The highlight of our weekend–along with tee-ball for Khaled, tennis class for me, and a bike race for my hubby–is moving to my new office. It’s in Herndon, VA, very close to Reston Town Center and Reston Hospital. The address is: 424 Herndon Pkwy, ste 116 [...] Read more »
I hope you had a good spring break! We started the week with some shifting gears from working full days to spending time with kids and working while my little one naps. My 4-year old LOVES to hang out at mom’s office during those naps. Coloring and drawing is just more special in there! The [...] Read more »
This is an unusual post to see here in Nourition. After all, why is a dietitian talking about teeth? And what do teeth have to do with inflammation? A lot. This post is inspired by a seminar I attended at the Integrative Healthcare Symposium presented by Reid Winick, D.D.S, Dentistry for Health. The most important [...] Read more »
These banana muffins were part of my experiments with gluten-free and low-FODMAP baking. I was surprised, it was my first time baking gluten-free and they were so yummy! Use frozen bananas since they will be very ripe and sweet, and you won’t need to use as much sugar or any type of sweetener. LEAP modification [...] Read more »
March 13 is National Registered Dietitian Day. I don’t usually get excited about ‘days.’ I show my love every day–not just on Valentine’s, and I help people eat better every day–not just on RD day. But a recognition is nice! And to celebrate the many ways we, dietitians, can help people is even nicer! Someone [...] Read more »
Two weeks ago, I tried a low FODMAPs diet. I’ve been having some GI issues and wanted to see what following the diet is like and if I’ll find relief (and I did!). While I can’t feel each client’s exact physical pain, trying the diets I recommend helps me understand the daily challenges someone on [...] Read more »
This is a low FODMAPs, simplified version of the French dish ratatouille. I’ve never been to France and I can’t remember having ratatouille in a French restaurant. I didn’t have French friends either. But the flavors in this dish do bring back childhood memories. My grandfather used to like a similar main dish stew made [...] Read more »
