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Volume 38, No. 2

Spicy Shrimp with Pesto Noodles

Ingredients & Amounts: 

For the Pesto:

  • 1 cup kale
  • 1 cup spinach
  • 1 cup mixed basil and/or parsley (more basil is better, but sub parsley if you don't have enough)
  • ¾ cup almonds
  • ½ cup olive oil
  • ¼ cup water
  • ½ teaspoon salt
  • 2 cloves garlic
  • juice of one lemon (or 2 if your lemon isn't very juicy)

For the Shrimp and Noodles

  • 1 tablespoon butter or oil
  • 1 lb. shrimp
  • 1-2 teaspoons each chili powder and cumin, plus any other spices you like
  • salt and pepper
  • 4 medium zucchini​
  1. For the pesto, pulse all the ingredients in a food processor or blender until mostly smooth (or until you reach desired consistency). This will make about 2 cups of pesto. Set aside one cup for this recipe and save the other cup for something else later (you can freeze it, but we just keep it on hand in the fridge because it goes really well on just about anything).
  2. Heat the butter or oil over medium high heat. Add the shrimp and toss with the spices - I usually just do this right in the pan to save myself a dish, and I don't really measure the spices - I just eyeball it until they get pretty well coated with spices. Sauté the shrimp until they evenly coated with spice and fully cooked (they will no longer be translucent).
  3. Cut the zucchini into long noodle-like shapes - the best way to do this is with a spiralizer but you can also use a peeler. Toss the zucchini noodles with the reserved pesto and top with the shrimp.

Recipe and photo from Pinch of Yum

Squash Soup

Ingredients & Amounts: 
  • 6 cups (about 2 large squash) seeded 2-inch wide chunks butternut squash
  • Melted butter, for brushing
  • 1 tablespoon kosher salt, plus 1 teaspoon
  • 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
  • 3 cups chicken or vegetable stock
  • 4 tablespoons honey
  • 1 teaspoon minced ginger
  • 4 ounces heavy cream
  • 1/4 teaspoon nutmeg
  1. Preheat the oven to 400 degrees F.
  2. Brush the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper. On a sheet pan lay the squash flesh side up. Roast for about 30 to 35 minutes or until the flesh is nice and soft.
  3. Scoop the flesh from the skin into a pot and add the stock, honey, and ginger. Bring to a simmer and puree using a stick blender. Stir in the heavy cream and return to a low simmer. Season with salt, pepper, and nutmeg.
Food Category: 
Dietary Restrictions (check all that apply): 
Egg Free
Peanut Free
Tree Nut Free

Pollution particles 'get into brain'

Tiny particles of pollution have been discovered inside samples of brain tissue, according to new research.

Suspected of toxicity, the particles of iron oxide could conceivably contribute to diseases like Alzheimer's - though evidence for this is lacking.

The finding - described as "dreadfully shocking" by the researchers - raises a host of new questions about the health risks of air pollution.

Many studies have focused on the impact of dirty air on the lungs and heart.

7 Surprising Benefits of Exercise

You probably have a vague sense that exercise is good for you—and you’ve probably heard that it’s “healthy for the heart.” But if you’re like most people, that’s not enough motivation to get you to break a sweat with any regularity. As I report in the TIME cover story, “The Exercise Cure,” only 20% of Americans get the recommended 150 minutes of strength and cardiovascular physical activity per week, more than half of all baby boomers report doing no exercise whatsoever, and 80.2 million Americans over age 6 are entirely inactive.

Americans Eating More Meat

It seems the U.S. just can’t get enough meat. Or does it?

According to data released this week by Rabobank, a research firm specializing in food and agriculture, per-capita meat consumption in the U.S. last year rose at a higher rate than any other year over the past four decades — to roughly 193 pounds of meat annually, 3.7 pounds a week.  

Farm-to-School Program

Chris and Jan Waggoner spent nearly 20 years working to meet strict food-safety requirements so they could make sure peaches and nectarines from Wag’s World Orchard in Eckert could be served to kids in the Montrose County School District.

The Waggoners created a detailed food-safety policy book that documents details from worker-hygiene practices to soil-treatment and water-testing records. They also invested in new materials such as special boxes for packaging.

“It takes a lot of money and lots of time to do this,” Jan Waggoner said.

Obesity Rates Fall in Four States

There's some good news about obesity in the U.S. for a change. Rates of obesity fell in four states last year: Minnesota, Montana, New York and Ohio, according to a report released Thursday.

Colorado is the slimmest state, with just 20 percent of the population in the obese category, while Louisiana weighs in as the heaviest state with 36 percent of the population being obese.

The report, from the Trust for America's Health and the Robert Wood Johnson Foundation, also found some evidence the obesity epidemic may be starting to slow.

Antibiotics and Food Allergies

Infection in the first year of life can be deadly for an infant, and antibiotic treatment is often the first port of call. But such treatment may have a downside; new research from the University of South Carolina finds early antibiotic exposure could raise a child's risk of food allergies.

While the study did not investigate the reasons behind this association, the researchers say it is likely down to changes in gut microbiota as a result of antibiotic treatment.

No Microbiome Obesity Link?

For people with weight problems, news headlines in recent years may have brought relief, as researchers studying the microscopic creatures inside our bodies reported possible links between obesity and an out-of-whack balance of microbes.

But a new study, done by pooling data from most of those studies, throws cold water on the idea that extra pounds may stem from an imbalance of the bacteria inside us.

The Food We Eat Daily That Leads To Poor Heart Health For Our Children

Earlier this year, I called attention to the dangers added sugars pose to cardiovascular health and other health outcomes.  In the months since, many people have told me how surprised they’ve been to learn about the sugar hidden in their healthy morning yogurt or afternoon energy bar.  Frankly, I was too.  And this lack of food literacy is a driving factor behind our nation’s growing health crisis and obesity epidemic.

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