E is for Eggs

The bad rap suffered by eggs in the media for the past few decades is completely unwarranted. Eggs are the culinary “multi-tasker”. They can go from a quick, savory breakfast to a sweet, satisfying dessert with ease. To top it off, they are great for your brain! Choline, a nutrient found in the yolk of the egg, promotes healthy brain development and may also play a role in boosting memory. Below is just one way to enjoy this versatile food. I’m all about a one-pan meal, especially for breakfast, because mornings can be hectic! Cooking everything in one pan is READ MORE

D is for Dill

Dill adds a unique, delicate flavor to recipes. When looking for dill in your grocery store, make sure that the stems and fronds (leaves) are crisp. If you aren’t going to use fresh dill right away, make sure to wrap it in a damp paper towel and store it in a plastic bag in the refrigerator. Fresh dill tends to wilt fairly quickly and will lose much of its flavor after it dries out. Try this recipe for “Chicago style” chicken and dumplings as the weather turns chilly outside. The first time I encountered “Chicago style” chicken and dumplings I READ MORE

C is for Cottage Cheese

Before I dive into cottage cheese, I want to give you a little background on why I chose cottage cheese for the letter ‘C’ above the plethora of other yummy ‘C’ foods. Growing up I would be classified as your typical “picky eater”. I survived on peanut butter sandwiches, chicken nuggets, mashed potatoes, corn and green beans. That was pretty much the extent of my culinary palette. While my palette grew some as I reached adulthood, it really exploded when I began studying nutrition and dietetics. I do not want to give the impression that this was simple. I didn’t READ MORE

B is for Berries

Every time I step into the grocery store and see those small plastic containers filled with fresh red raspberries, I’m instantly transported back to the memory of picking berries with my grandparents. It’s July, the sun is warm on my skin, and I’m standing in a thicket of berry bushes along the path at their mountain house in Pennsylvania. At eight years old, I can vividly remember the little cuts that were all over my hands and arms from reaching for the big juicy ones buried beneath the thorns. I was terrified of the possibility of spiders and bears around READ MORE

A is for Avocado

Avocado is a great addition to any meal or snack. Haas avocados are a good source of Folate (vitamin B9) which has been found to support brain function. They also assist the body in the transport of vitamins A, D, E and K. This fruit (yes, it is a fruit) can be enjoyed all by itself, in a soup, on a salad, or as a spread. Simply spread one-third to one-half of an avocado on your favorite toast for a quick and easy breakfast. Tip: Check out this video on how to easily cut an avocado. What is the first READ MORE

Series : Food Fun from A to Z

Introducing a new series here on the Nutrition Anthropology blog – Food Fun from A to Z! After all, food is meant to be enjoyed and we want to show you fun ways to enjoy foods throughout the alphabet (Spoiler Alert: the letter X is going to be eXtra fun). We are sure you remember your preschool alphabet lesson – A is for apple and B is for Banana. Well, we won’t be that predictable because Nutrition Anthropology is all about experimenting and approaching life with curiosity. With the help of awesome dietetic students from The University of Alabama, each READ MORE

What is Nutrition Anthropology?

Before we jump into Nutrition Anthropology specifically, I think it would be a good idea to define anthropology itself. According to Merriam-Webster, anthropology is “the science of human beings; especially: the study of human beings and their ancestors through time and space and in relation to physical character, environmental and social relations, and culture”. Nutritional anthropology narrows that focus to food and food systems. With that in mind, let’s talk about what I mean by Nutrition Anthropology and why it is the title of this blog and the future podcast. Registered dietitians are often touted as the food experts. I READ MORE