The holiday season can be such a joyful time, but it can also easily throw us off balance health-wise. My 3 latest podcast episodes offer simple strategies to help you enjoy all the flavors and festivities in a way that keeps you feeling good. Listen and get inspired!
One easy thing you can do to bring balance to the holidays, both health- and flavor-wise, is to focus on fresh. That doesn’t mean putting out boring salads or lame vegetable trays—it means making dishes that are vibrant and festive, crunchy, juicy and exciting. Food writer and recipe developer Ann Taylor Pittman shares her tips for making fresh, healthy holiday dishes that will be first to get gobbled up.
Ann Taylor Pittman, a long-time food writer, food editor, and recipe developer who has won two James Beard Foundation Awards. She was at Cooking Light magazine for 20 years, where she rose to oversee all food content as well as the operation of the Test Kitchen, developing thousands of gold-standard healthy recipes. She is also the author of Everyday Whole Grains. She now writes and creates recipes for Food & Wine, Southern Living, and more.
It’s easy to fall into the trap of drinking too much, especially during the holiday season. But what is the definition of “too much,” anyway? What does drinking in moderation actually mean? Luckily, celebrated dietitian Kathleen Zelman is here to help us understand it all and provide strategies on how to drink more mindfully this season and beyond.
Kathleen Zelman MPH, RDN, LD, is a food, nutrition and media communication consultant, and an advisor to the Distilled Spirits Council. She is also the co-host of the ‘True Health Revealed’ podcast, owner of No Nonsense Nutrition, LLC, and the former director of nutrition for WebMD, where she helped build their state-of-the-art food, diet and nutrition platform.
Real, irresistible desserts sweetened entirely with fruit — no added sugars at all—sounds like an impossibility, but pastry chef Brian Levy, author of Good and Sweet: A New Way to Bake with Naturally Sweet Ingredients proves it can be done. He shares his tips, tricks and ideas for better baking, just in time for the holidays.
Levy spent years making pastries the traditional way –with loads of refined sugar– in top notch restaurants, but he discovered another world of desserts that few bakers have explored, where there is no need for cane sugar, maple syrup, honey or any artificial sweeteners. Instead he ingeniously deploys fruit (fresh, dried and juiced) and other unrefined, naturally sweet ingredients, to create sweet treats whose flavor is enriched by whole food ingredients.