superfood

Brown rice, the simple ingredient I base most of my home-cooked meals on, is amazing. And we all know about other grains that are trendy in America, like quinoa and couscous. But there are so many other options that can add interest to meals, or work for those who have food allergies to more popular grains. Whether you’ve never heard of some of these or just haven’t tried them yet, here’s the lowdown on different grains you can try this year.

Algae is all the rage. After being named a superfood for its amazing nutrient profile, fertilizing vegetables, acting as an anti-aging cream for our skin, feeding astronauts, and potentially becoming the fuel of the future, it’s hard not to be impressed with this microalgae.

So why aren’t people eating it by the spoonfuls?

Winter is here, and with it comes lots of temptation for sugary foods and not-so-healthy drinks. One of my favorite things to drink this time of year is hot chocolate, a staple for many people over the holidays. Unfortunately, traditional hot chocolate is often loaded with refined sugar and dairy, not to mention hydrogenated oils if you’re buying it pre-packaged.

When you are following a restrictive diet (maybe you are gluten-free, vegan or diabetic), it can be hard to find snacks that are healthy, taste good and are easy to take on the go. I used to buy all kinds of granola bars, dried fruit snacks, protein bars, etc. But eventually I found out I was spending a lot of money on these packaged snacks when I could easily make my own. Not only is it healthier to make your own tasty treats, but it's easier on the wallet too! These superfood granola bites only took 15 minutes to make and before I knew it, I was munchin' away on some tasty bites!

Yeast has been used since the days of the ancient Egyptians. It is a single celled microorganism that needs the same nutrients as humans, and because it is grown on sugar-based entities that lack some of the essential nutrients, the yeast manufactures its own vitamins, minerals and amino acids using a biochemical reaction. In its active form it is used as a rising agent in breads. When heated it becomes inactive and takes two forms: brewer’s yeast and nutritional yeast, both high in nutrients.