June 6, 2017
Published by Dr. Mark Rosenberg

Grazing Grows Your Belly and Threatens Your Liver

It’s been my experience, that the most effective diets are those that use a kind of “old school” method of fighting fat.  Now, new research out of The Netherlands has proven why.  Let me tell you what they’ve learned. “3-Squares” – The Best Way To Lose That Belly All the diet information out there can be confusing – and contradictory – when you’re trying to lose weight, especially that stubborn belly.  Some promise you can “eat all the foods you love” – even sugary desserts – and still lose all your excess fat.   Others say it’s best to stick to […]
Do you like it?
Read more
June 6, 2017
Published by FoodTrients

A Cool Carrot Cake for Warm Weather

Coconut flour varies greatly between brands. We prefer Bob’s Red Mill coconut flour for these cakes because it is moister. Since unsweetened, shredded coconut is also dry, you may need to add the water gradually or add more water to get to the desired texture. It’s Gluten Free and Dairy Free, too. Ingredients: FOR THE RAW CASHEW FROSTING: 1½ cups raw cashews, soaked at least 2 hours and up to 12 hours ½ cup almond milk 2 tsp. vanilla extract ¼ cup honey Juice of 1 lemon Pinch of sea salt ¼ cup raw coconut oil, melted on low heat […]
Do you like it?
Read more
May 23, 2017
Published by FoodTrients

Grab & Go Oatmeal Cherry Breakfast Bars

A few pantry staples are all you need to make satisfying bars that are packed with ingredients and perfect for the grab-and-go rush. They are vegan and Gluten Free. Ingredients: 2 cups gluten-free rolled oats 2 cups crispy brown rice cereal (such as Erewhon brand) ½ cup dried cherries (snipped into pieces) ¼ cup white chia seeds ¼ cup shredded, unsweetened coconut 1 cup unsweetened creamy peanut butter 1 cup brown rice syrup or agave syrup ½ tsp. pure vanilla extract Directions:   Line an 8×8-inch baking pan with parchment paper to create a 2-inch overhang; set aside.   In a medium bowl, […]
Do you like it?
Read more
May 23, 2017
Published by FoodTrients

Chefs Urge Congress to Create Smarter Food Policy

WASHINGTON – Plate of the Union, a campaign to shift federal food policy to better serve all Americans, kicked off this week with more than 30 top U.S. chefs convening on Capitol Hill to promote nutrition programs, clean drinking water and other environmental protections, consumer transparency, and standards that improve food safety and accessibility. Food Policy Action Education Fund and the Environmental Working Group sponsored the kickoff of the campaign. Chef and food advocate Tom Colicchio, co-founder of FPA-EF, hosted the top chefs for a Plate of the Union farm bill summit and advocacy day on Capitol Hill. The campaign […]
Do you like it?
Read more
May 16, 2017
Published by FoodTrients

Sweet Potato Nachos Shine as Appetizer

Next time you’re looking for a tasty snack or hors d’oeuvre, you might want to try a fun and healthier take on nachos. This recipe will make you the star of any occasion, and it’s GF and vegetarian. Sweet potatoes are a great source for vitamin A, potassium and fiber. Black beans provide protein and fiber, as well as key nutrients such as zinc and folate. For extra protein, add ½ pound fully cooked, 100-percent-grass-fed ground beef. Ingredients: ½ tsp. salt 2 tsp. ground cumin 2 tsp. chili powder 1 pound sweet potatoes (peeled and sliced lengthwise ¼-inch thick – about […]
Do you like it?
Read more
May 16, 2017
Published by FoodTrients

Study Reveals Promising Benefits of Blue Corn

Blue corn has been popping up as an ingredient everywhere from tortilla chips to breakfast cereal. Intriguing new research suggests that anthocyanins, the nutrients that give the corn its lovely blue color, may also help protect against metabolic syndrome, cardiovascular disease, diabetes and cancer. The study raises interest in using blue maize as a component of functional foods and nutraceuticals, foods that contain a medicinal benefit. The study was published in the Journal of Medicinal Food. Researchers from Universidad Veracruzana, Instituto Tecnologico de Veracruz and Unidad Oaxaca/Calle Hornos in Mexico, fed rats a high-sugar, high-cholesterol diet. The group of rats […]
Do you like it?
Read more
May 10, 2017
portobello-mushroom-and-steak-salad-blue-cheese
Published by FoodTrients

Portobello Mushroom and Steak Salad with Blue Cheese

You can enjoy a classic steak salad that’s lighter on the steak but just as satisfying, with the smart addition of rich and hearty portobello mushrooms. The recipe is Gluten Free and grain free. Ingredients: ¼ cup balsamic vinegar ⅓ cup plus 1 tablespoon extra-virgin olive oil, divided 1 tsp. Dijon mustard 1 Tbs. maple syrup 1 garlic clove, grated ¼ tsp. salt ¼ tsp. ground black pepper 4 large portobello mushroom caps (5–6 inches in diameter) 8 ounces flank steak 2 heads romaine lettuce, chopped 2 cups halved cherry tomatoes 4 ounces crumbled blue cheese Directions: In a small […]
Do you like it?
Read more