April 29th, 2018

The Truth about the BMI

The Truth about the BMI by Laura Cipullo, RD, CDE, CEDRD, CDN, Whole Nutrition Services   BMI is a term you might have heard of -- through either your doctor or a health article or maybe even your child’s teacher. If you don’t know what it is, the initials stand for Body Mass Index, and it is determined by making a calculation using your height and weight. The BMI categories are Underweight (any BMI less ...

December 30th, 2016

A Year in Review

A Year in Review     Picture courtesy Wynand van  Niekerk at freeimages.com                                                                                                                                        by Laura Cipullo and the Whole Nutrition Services Team Want the scoop on ...

May 24th, 2016

Throwback Tuesday: Grilled, Stuffed Portobello Mushrooms

Throwback Tuesday: Grilled, Stuffed Portobello Mushrooms Image via Becky Luigart-Stayner; Jan Gautro at Cooking Light by Laura Cipullo, RD, CDE, CEDRD and Laura Cipullo Whole Nutrition Services Team Memorial Day is coming this Monday and if you're a foodie you know what that means, BBQ! And there's no reason you can't enjoy Memorial Day as a vegetarian or vegan. A nice substitute for meat is the mushroom. When prepared ...

April 6th, 2016

Getting Your Children to Chill Out

Getting Your Children to Chill Out By Laura Cipullo, RD, CDE, CEDRD Kids are stressed out, and really, who can blame them? There's the pressure to do well in school; to juggle household chores, a social life and extracurricular activities; to fit in with classmates; and to handle all the issues that come with a changing body. Managing that stress is important for feeling good in the moment, and the future: A recent ...

March 31st, 2016

Throwback Thursday: The Many Alternatives to White Pasta

Throwback Thursday: The Many Alternatives to White Pasta Photo by NYMetroParents.com By Laura Cipullo, RD, CDE, CEDRD Did you know there’s more to pasta than just white? Pasta comes in so many different types of varieties these days, allowing us to expand our flavor horizons. There's wheat-free soybean; Shirataki (an Asian pasta made from the root of the Amorphophallus Konjac plant); brown rice pasta; and buckwheat ...