Seaweed Salad Recipe
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besthealthmag.ca — “Grains, such as barley, are virtually fat free, a good source of dietary fibre and low in cholesterol. The dressing is a big taste component in this recipe, so always use a high-quality extra virgin olive oil.” View full resource at besthealthmag.ca
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youtube.com — “Sharon Palmer, RD Food/Nutrition Writer Author of the upcoming book, The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health, Beginning...” View full resource at youtube.com
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besthealthmag.ca — “This festive brown and wild rice salad boasts sweet cranberries, heart-healthy walnuts and a splash of citrus flavour. Most of the salad can be prepared ahead of time—just add the chopped vegetables right before serving.” View full resource at besthealthmag.ca
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dishondieting.blogspot.com — “The Dish On Dieting serves up the latest and greatest information on food,nutrition and cuisine with an emphasis on healthy eating out. Dietitian and co-author of The Dish on Eating Healthy and Being Fabulous!,Carolyn O'Neil shares her diet and fitness insights, food finds, recipes and more to help you learn the dish on dieting,eating healthy and being fabulous! All illustrations on this blog are by the talented Laura Coyle.” View full resource at dishondieting.blogspot.com
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newstimes.com — “Dieters may avoid avocados because of their fat content, but they're also a good source of vitamin K, dietary fiber and potassium. 3/4 cup fresh cilantro leaves Place all ingredients in a food processor and mix to your desired consistency. If you prefer a chunkier salsa, just mix all ingredients in a bowl and serve. 1 (10 oz.) pre-baked thin whole-wheat pizza crust 2 cups lightly packed mixed baby salad greens Allow the crust to cool slightly on a wire rack. With the Frommer's guide which direct” View full resource at newstimes.com
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Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Recipes (Sterling Publishing, 2011), The Everything Organic Cooking for Infants & Toddlers Book (Adams Media, 2008), and The Everything Guide to Cooking for Children with Autism (Adams Media, 2010), and on the blog www.welcomingkitchen.com." />
Megan Hart is a master’s level registered dietitian and author. She obtained her undergraduate degree at Arizona State University and completed her master’s degree and dietetic internship at Colorado State University. Currently, she is a senior clinical nutritionist at Children’s Memorial Hospital in Chicago. She has over 10 years of pediatric nutrition experience working with many special needs populations including food allergies, celiac disease, cystic fibrosis, gastrointestinal diseases, and oncology.
Megan has a dynamic personality and likes to gather her friends and family around the table to celebrate life with great food and wine. In addition to enjoying local fare, she is an avid traveler and loves experiencing foods from other countries. She lives in Chicago with her husband and son.
Kim and Megan have worked together on three books including, Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Recipes (Sterling Publishing, 2011), The Everything Organic Cooking for Infants & Toddlers Book (Adams Media, 2008), and The Everything Guide to Cooking for Children with Autism (Adams Media, 2010), and on the blog www.welcomingkitchen.com.
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