Facebook Twitter LinkedIn RSS Feed

See an unfamiliar ingredient

Soup Can Ingredients

Search the Be Food Smart database

Keyboard

Enter food additive or ingredient name

Select and eat smarter food

Plate

Tag: guest post

Fresh Focaccia On My Mind

 

This is a guest post by Jeanine Brandi McLychok. Know of a food blogger, nutrition guru, farmer or passionate storyteller who may be interested? Contact us or provide details in your comment.

On Easter Sunday, I went to visit my friend Meg. We had a morning photo shoot to help promote her new show ‘Garden Wise’. Afterwards we had lunch together, which she made from scratch: fresh focaccia bread and salad from her garden. She had prepared the dough ahead of time so all she had to do was roll it out. We worked on the toppings together and she popped it in the oven (great idea for a party or to do with kids). The smell of bread baking filled the house, and I couldn’t wait to try it. She pulled the focaccia out of the oven, steaming hot and golden brown. We enjoyed it in the garden under the blossoms of the orange tree, truly a delicious meal. The taste of the warm, fresh bread dipped in olive oil was fantastic! The olives, rosemary, and garlic were a great combination. It occurred to me that maybe my life could be just a little bit better if I made my own bread. Here is the recipe if you want to give it a try for yourself…
Continue reading…

Play with Your Food!

 

This is a guest post by Janeane Bernstein. Know of a blogger, farmer or passionate storyteller who may be interested? Contact us or provide details in your comment.

© Nikolay Dimitrov | Dreamstime.com

Growing up, I remember more than one occasion being told not to play with my food. Of course, I think I was moving things around my plate to avoid eating them and then squishing them to diddle away the time at the table. Now that I am a Mom of two young girls, things are different in my household. I am all for playing with our food, because the end result is, we all have a laugh and the food really does get eaten.

My kids are much more into veggies than I ever was. My youngest daughter, 9, makes some of the most creative and adorable little cucumber, carrot, spinach creatures and cars I have ever seen. And then she gobbles them up. Letting her play and get her creative juices flowing allows her some time to have some fun at the dinner table and then devour her creations afterwards. I am usually heard saying, “That car/wagon/cow or whatever that thing is looks delicious!”
Continue reading…

From Junk to Funk: One Mom’s Tale

This is a guest post by Janeane Bernstein. Be Food Smart showcases voices from all fronts of the food movement. Know of a blogger, farmer or passionate storyteller who may be interested? Contact us or provide details in your comment.

Hasta la vista fast food, bye-bye TV dinners – I’m out of my funk!

Bacon double cheeseburgers, French fries, ring dings, Twinkies, pepperoni pizza, sodas galore, TV dinners – you name it, I ate it. Those were just a few of my favorite things growing up and the list goes on. Of course, now I know why I was packing on a few extra lbs, was so sluggish and even depressed at times. I was eating cookies for breakfast and a whole assortment of high sugar treats on the way to school. As the day continued my high fat, high sugar roller coaster continued.
Continue reading…

Opera Girl Goes Gluten Free

This is a guest post by Opera Girl Cooks. Be Food Smart showcases voices from all fronts of the food movement. Know of a blogger, farmer or passionate food writer who may be interested? Contact us or provide details in your comment.

The last month has brought many changes to my life. I’ve graduated with a masters degree, moved to San Francisco, ditched my car for a bike, and met Gluten-Free Boy, a wonderful guy who happens to eat a gluten-free diet. If I’ve learned anything in this last month, it’s to take things as they come, as life is bound to throw you curve balls when you least expect them.
Continue reading…

This is a guest post by Jean at Delightful Repast. Be Food Smart showcases voices from all fronts of the food movement. Know of a blogger, farmer or passionate food writer who may be interested? Contact us or provide details in your comment.

.
Pan-Seared Ribeye Steaks with
Shallot Pan Sauce


When Dina invited me to do a guest post at Be Food Smart, I didn’t have to think twice. Be Food Smart is one of my favorite blogs, one I visit regularly. I was attracted to it because of its primary focus of increasing awareness of the harmful additives in today’s food. I grew up with that awareness, having a mother who got interested in health and nutrition when she was a young woman. I believe saying “No” to pesticides, herbicides, chemical additives, preservatives, food coloring, irradiation, GMOs, hormones and antibiotics puts our consumer power to work for a better world as well as better health for ourselves and our families.

I’ve been vegetarian at various times in my life and ideally I would be vegan; but that’s not going to happen any time soon. So I try to eat meat less often and choose meat that has been produced under the best conditions. We need to insist on humane treatment of all animals and proper working conditions for those who work in the meat industry. (One of the reasons I insist on organic produce is so that I know the people who worked in its production and harvest were not harmed by pesticides and herbicides.)

When I “met” Rod Morrison of Rocky Mountain Organic Meats on Twitter, I looked into the company and learned that their beef and lamb are 100% grass-fed, grass-finished and certified organic. No hormones. No antibiotics. No grain. No GMO feed. No irradiation. No feedlots where deadly antibiotic-resistant bacteria thrive. Passionate about sustainable and organic agriculture and livestock production, Rod is dedicated to environmentally friendly agriculture practices, healthy land stewardship and–most important to me–the ethical treatment of animals. The animals are allowed to roam free and are treated humanely.

Yes, organic grass-fed beef is more expensive than conventional beef. But I would rather have it less often and in smaller servings and feel good about what I’m eating and feeding my family and friends. Of course, I am a locavore and always favor buying food produced as close to home as possible. But organic grass-fed beef is not available locally to many people across the country, so it’s wonderful to have the mail-order option.

I hope you’ll try my original recipe for Pan-Seared Ribeye Steaks with Shallot Pan Sauce (pictured above) with some good organic grass-fed beef. And be sure to let me know how you liked it!


.

Jean at Delightful Repast is a freelance writer who writes about food (also entertaining, weddings and etiquette) for numerous publications. She started her food blog Delightful Repast February 2010 to share her passion for good food that is also good for you and good for the planet.

.