Farmers' markets offer tons of resources for making healthful and delicious meals, but sometimes getting started at the market can be a bit daunting. You're in luck, though, because a few simple tips and tricks can turn the experience from overwhelming to downright fun!

Farmers' markets offer tons of resources for making healthful and delicious meals, but sometimes getting started at the market can be a bit daunting. You're in luck, though, because a few simple tips and tricks can turn the experience from overwhelming to downright fun!

If you are tired of romaine, iceberg and grocery store lettuce and greens, wait until you see the list of items we just found in a farmer's market. Braising, salad, sprouts and so many flavors await!

Much of the food in a typical Western diet has less protein, so we eat more of it in order to get what our bodies crave. To help your clients who struggle with overweight and obesity, try the following tips…

The theme for National Nutrition Month® this year is “Fuel for the Future.” MyPlate’s messages dovetail beautifully with that theme, so let’s take a look at how your clients can use MyPlate to fuel their futures!

Sustainability is a complex global issue that centers around solving global warming and feeding future population growth. The good news is that there are many things we can do as consumers to make small changes that have a significant impact. Our health will benefit, too. Pick a few items on this list and see what works for you.

Over 14 million US kids are impacted by obesity, making it one of the most common chronic diseases in children, and yet American Academy of Pediatrics may have gone too far in their latest set of recommendations. What do you think?

You’ve probably seen colorful bottles of kombucha in the supermarket. What are these concoctions that tout all kinds of health benefits? Should you include them in your eating pattern?

Tempeh has come a long way since its earliest days of being compressed fermented soybeans. You can find artisan types made with all kinds of legumes and seeds. Once it is fried in a pan, it tastes like a rich, umami-laced, mushroom "scrapple" and takes on the flavors of any dish. This taco bursts with flavors from spicy to acid to umami.

Tempeh has come a long way since its earliest days of being compressed fermented soybeans. You can find artisan types made with all kinds of legumes and seeds. Once it is fried in a pan, it tastes like a wonderful mushroom "scrapple" and takes on the flavors of any dish.

Our bodies have a strong appetite for protein, but we overeat fats and carbohydrates instead. Why? Find out in the latest from Lisa Andrews, MEd, RD, LD.

Here is how to shop and plan meals using a farmer’s market. Lots of delicious ideas.

Let’s go green for more sustainability, better, health, nutrition month, and St Patrick’s Day