Nutrition Meal Composition, Food Groups, & Frequency Dividing your day up by calories per meal is not all you need to do to monitor your daily food regimen to either lose or…Ashley PettitSeptember 9, 2010
Nutrition Food Item of the Week: Extra Virgin Olive Oil Not only does it taste good, this oil has a plethora of health benefits. As a monounsaturated fat, olive oil is a wonderful source of…Ashley PettitSeptember 7, 2010
Nutrition Do You Know What You Are Eating? One of the things I absolutely love to do is spend hours at the grocery store investigating new food products, reading labels, and adding things…Ashley PettitSeptember 6, 2010
FitnessNutritionWellness How To Stay Motivated This Fall As summer comes to a close and the lackadaisical days start to fade away and we transition to the busier days of fall, our health…Ashley PettitAugust 31, 2010
Nutrition The Ultimate Green: Kale I never thought I would like this green because it comes from the cabbage, or Brassica family, which always seemed to be a bit sour…Ashley PettitAugust 27, 2010
Recipes Corn Saute and Cold Mint Pea Soup I love to cook, but sometimes there just isn’t enough time in a day. So, oftentimes when I have a few hours set aside, I…Ashley PettitAugust 26, 2010
Nutrition Why to Cook with Shallots & a Shallot Vinaigrette The shallot is a yummy type of onion-which are all in the Allium family-that is most commonly used in French, Thai, and Vietnamese cuisine. It…Ashley PettitAugust 25, 2010
Wellness Sunday is Yours! As I begin my journey to discover the various aspects of wellness, I think about my favorite day of the week, when I feel the…Ashley PettitAugust 22, 2010
Nutrition Heirloom Tomatoes Rock! There are so many things I love about Heirloom Tomatoes. Here are my top three!1. There are over 600 varieties that are incredibly diverse in…Ashley PettitAugust 22, 2010
Recipes Healthy Breakfast Quiche This recipe was found in Health magazine as a great vegetarian breakfast or lunch option. Ingredients:1 Wholly Wholesome brand frozen pastry shell2 1/2 teaspoons Olive…Ashley PettitAugust 20, 2010