Iron to the Rescue

by Shawna Dolzonek

Leafy greens are initially thought of when iron is brought up. Spinach, kale and collard greens are what typically come to my mind. Staying on top of our iron consumption can feel like a chore. Iron consumption can be a concern for some who live a plant based lifestyle. Fortunately, plenty of iron sources happen to be plant based.

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Eating the Rainbow: A Breakdown on the Role of a Colorful Diet

by Cadence Fox

Eating a well-balanced diet, as we know, should include a variety of foods from all food groups: protein, fats, dairy, grains, fruits, and vegetables. As a general statement for fruits and vegetables, their color comes from vitamins, and their taste comes from minerals. Keep in mind that there are many other reasons contributing to their looks and taste. This is just a helpful tip for general knowledge when shopping and cooking to make sure you consume all your micronutrients. According to a 2009 National Health and Nutrition

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