Buckwheat By Charna Sheinfeld,  Nutrition Intern   Contrary to popular belief, buckwheat is not only unrelated to wheat, it is not even part of the grain family. Buckwheat is considered a fruit seed, making it an ideal substitute grain for those with wheat or gluten sensitivities. Buckwheat is produced widely in Russia and Poland, and…

This is a simple dish that’s a great alternative to rice. The powerful anti-inflammatory turmeric spice is great especially in the winter to help you fight against the ailments that come your way.

Spaghetti Squash By Charna Sheinfeld,  Nutrition Intern Cheap, easy to prepare, versatile, gluten free, and guilt free. These are just some of the many ways to portray spaghetti squash. This yellow, oval shaped squash gets its name because of the way its flesh separates after being cooked into yellow strands resembling spaghetti. At only 42…

The sweetness of the roasted apple is enhanced with mild sweetness of the butternut squash. When the olives are added, their saltiness balances out the sweeter flavors of the salad. This is a great salad to celebrate some of fall’s wonderful flavors.

Pom Power By Charna Sheinfeld,  Nutrition Intern   They are the small glistening, crimson, crunchy arils that make the pomegranate fruit so distinctive. This unique fruit is not only impressive in its looks, but in its nutritional profile as well.   One serving of pomegranate seeds provides considerable amounts of vitamin C, which is necessary…

Overnight oats are a great make-ahead breakfast for those who don’t have time to prepare breakfast in the morning. They take just a few minutes to prepare the night before, require virtually no cleanup, and are a filling and nutritious breakfast. The added pomegranate seeds in this recipe make a great addition with enhanced flavor, crunch, and color, not to mention the extra powerful antioxidants!

The gorgeous bright orange, green and red colors of this dish remind me of the beginning of fall. This dish works great as an appetizer or as a side dish. Its combination of the mildly sweet, soft squash, slightly bitter spinach and crunchy sweet but tart pomegranate makes each bite a perfect mix of flavors and textures.

These pops are enjoyed by kids and adults alike. They are the “easier version” of frozen yogurt pops, but just as tasty, if not more! Prepare different kinds of healthy toppings that your kids might like, and let them enjoy customizing their own pops.

This is a really fun and easy way to allow children to be creative and design their own animals that they can eat. There are endless options of designs. You can copy mine, or just let your imagination run wild!

These skewers are a really easy and fun snack to eat on the go. Have the older kids help cut up the vegetables, and let all ages design their own skewers.

Kids Eat Right Month By Charna Sheinfeld,  Nutrition Intern August is the month chosen by the academy of Nutrition and Dietetics to celebrate Kids Eat Right Month.  How fitting is it, that as children are continuing to enjoy their summer break, as well as prepare for the upcoming school year, that we highlight the importance…

Eggplant’s Excellence By Charna Sheinfeld,  Nutrition Intern There’s no mistaking those shiny purple oblong shaped veggies for anything else besides eggplant! Eggplant, or aubergine, as it is referred to by our friends “across the pond, is extremely in season during July through October. Because of its meaty texture, it is often used as a vegetarian…

Salting the eggplant and allow its juice to drain in a colander, removes the bitterness of the eggplant before roasting it, in addition to requiring much less oil for roasting. This is a great summer side dish that complements grilled chicken or fish beautifully. To make it a healthy Mediterranean inspired snack, eat it together with some whole pita.

The Powerful Papaya By Charna Sheinfeld,  Nutrition Intern When I think of papaya, its bright orange hue reminds me of the sunshine, which tells me that summer is on its way. How fitting is it then, that papaya, an early summer fruit, is the food of the month of June. These long sphere shaped fruits…

This soup is a great appetizer or dessert for a spring or summer meal. The papaya makes for an extremely soft buttery consistency and sweet, but mellow taste. The small amount of ginger and lime add an extra dimension of flavor and freshness to the dish.

This salsa makes a great addition to any fish or poultry dish. It has a great balance of sweet, tangy and hot. It can stay in the fridge for a few days, so it can be made in the beginning of the week, and then used throughout the week for various dishes.

Millet Mania By Charna Sheinfeld,  Nutrition Intern Millet has been long overlooked as an edible grain because of its association with being food for birds. However, it has seen a resurgence in the last few years. This is in part because it falls into the now trendy “ancient grain category”, which is one of the…

This recipe offers a new way to prepare millet. The creamy, porridge-like consistency is warm and filling at breakfast time. This blueberry coulis is a delightful match for the millet and adds great flavor. What’s best about this recipe is that it can be prepared ahead of time. Store the creamy millet and the coulis separately in the refrigerator, heat the millet in the morning, and add some blueberry coulis on top!

This dish is bursting with the flavors of traditional Indian style curry without the extra calories. The sauce pairs brilliantly with the simply cooked millet, bringing out the natural nuttiness of that grain. The added depth upgrades this into a special dish. Feel free to add small cubes of tofu or cooked chicken (from last night’s dinner!) to the sauce for added protein.

Sweet, Sweet Strawberries By Charna Sheinfeld,  Nutrition Intern The tantalizing aroma, bright red color, and alluring flavor of strawberries is allowing me to believe that spring has truly sprung. How appropriate it is that May is the month we celebrate these robust berries? This is the time of year that strawberries are at their peak…