Check out the amazing and beautiful food-based infographics on Wired.
The Yale Rudd Center released their latest Fast Food FACTS (Food Advertising to Children and Teens) score last week. The report examined the marketing of fast food to youth in 2012. While it found some minor improvements (i.e. some healthier sides and beverages available in most restaurants’ kids’ meals) we still have a long way to go in improving fast food advertising (and offerings) to children and teens. Check out their full report here.
Pet peeve as a dietitian: the common misspelling of the word as dietician. Yes, your spellcheck is wrong. Check out this great article for the 12 most commonly misspelled words in fitness and nutrition.
On occasion, I receive emails from people asking me to advertise on my blog or to write about such and such. Generally I ignore those messages as I use this site to write about what I want to write about. I got an email a little while ago from a gentleman, asking me if I would tell my readers about a new bread they’re working on getting to market. I took a while to respond, then a while to look at the information he sent, and then a little while longer to actually write this post. Don’t worry, I’m not getting anything in return for writing this post. Not even a free loaf of bread, which, unfortunately, means that I can’t vouch for its deliciousness.
Despite my lack of experience with Rightbread, I figured that it was a venture worth telling you about. It’s a joint initiative between Halifax (yay! Local!) and Toronto to create a nutritious, vegan, gluten-free bread. It sure sounds like good stuff: 97.5 calories (per slice), 3.9 g fat, 9 g carbs, 5.1 g fibre, 5.1g protein. The only downside is 237 mg of sodium per slice. The key ingredients include: chia seeds, soy bean flour, psyllium husks, and ground almonds. And it’s sweetened with maple syrup!
This Follow Friday goes out to a couple of my current favourite recipe blogs:
Smitten Kitchen has provided me with many delicious recipes from pizzas to salads (one of our faves of the summer: Summer’s Last Hurrah Panzanella pictured above… I added cubed cheese) to amazing sandwich slaw pickles to desserts.
Ambitious Kitchen provided me with the recipe for some Nutella (I know, I know… dietitian horror!) stuffed brown butter chocolate chip sea salt cookies. They were as time consuming to make as the name suggested but well worth the effort. She also has some amazing salad recipes like the crunchy cashew quinoa salad. Although the smoothie recipe I made (vegan detox green monster) left something to be desired.