This year we had a couple of big news in the nutrition world. First, the Heart Association‘s relaxed its position on full-fat dairy products and eggs. Second, the Annals of Internal Medicine published a set of guidelines that told meat eaters: “keep doing what you’re doing”. This is a summary on the latest recommendations on…Continue reading Latest recommendations on red meat, eggs and dairy
Chief collagen bars are the most recent product line launched by this brand of “clean” snacks. They are made in Australia with natural ingredients, targeted to active people looking for healthier alternatives. Chief collagen bars These bars have nuts as their main ingredient, followed, of course, by hydrolysed collagen. They do not contain dried fruit,…Continue reading Product review: Chief collagen bars
Following the discussion on carbohydrate-rich foods, today’s discussion is all about rice. In particular, we aim to answer the question: which rice is better? What is rice? Rice is “the starchy seeds of an annual southeast Asian cereal grass (Oryza sativa) that are cooked and used for food” (1). Rice belongs to the grains and…Continue reading Which rice is better?
Pasta alla trapanese is a traditional pasta from Sicily that I had never made nor tried before. I decided to make a version of it to pair it with Barilla chickpea casarecce, which is typical in the same region. Of course, you can use any kind of dried pasta. Check my article Which pasta is…Continue reading Recipe: Pasta alla trapanese
Potatoes vs sweet potatoes might be one of the hottest debates in the nutrition world. Jokes aside, many of people wonder which is better. “Are potatoes paleo?” might be one of the most frequently asked questions in the past 10 years or so. Potatoes and sweet potatoes – what are they? Both potatoes and sweet…Continue reading Potatoes vs sweet potatoes
Even though I don’t eat much pasta these days, pasta puttanesca is still one of my favourites when I partake in carb loading. The key ingredients (anchovies, tomatoes and olives) dial up the umami level of the sauce, making it impossible to resist. I used Barilla red lentil penne but you can use any pasta…Continue reading Recipe: Pasta puttanesca
Pasta (or noodles) is a staple in many traditional cuisines. Although the most common types of pasta are made with wheat flour, it can be made with alternative ingredients to suit dietary requirements. Read on to find out: which pasta is better? Ingredients Grains The common varieties of pasta that we associate with Italian cuisine…Continue reading Which pasta is better?
The well-known Italian pasta brand recently launched the Barilla legume pasta range. Similarly to other products in the market, their range is made with 100% legume flour, making it gluten-free and high fibre. Barilla legume pasta The range includes chickpea casarecce (rustic twisted shapes), red lentil penne (tubes) and red lentil rotini (spirals). I have…Continue reading Product review: Barilla legume pasta
It is safe to assume you are either following a low-carb diet or you know someone who is. Either way, these 5 easy low-carb swaps can be useful when you are planning your meals for the week or a special occasion spread. 1. Rice Even though cauliflower rice does not absorb sauces or juices as…Continue reading 5 easy low-carb swaps
Call it classic or call it cliche, beetroot and goat’s cheese are meant to be together. This roasted beetroot, goat’s cheese and pistachio salad is great for sharing or eaten as a main meal with a little extra protein. Good options include eggs (your way), lentils, tuna, salmon (smoked or canned) and grilled chicken. If…Continue reading Recipe: Roasted beetroot, goat’s cheese and pistachio salad