As the snow melts and the days grow longer, Michigan’s fields and farmers markets begin to awaken with the first vibrant signs of spring. April and May bring an abundance of fresh, nutrient-rich produce—think tender asparagus, a variety of mushrooms, crisp leafy greens and herbs. It’s the perfect time to lighten up your meals while still embracing comfort and nourishment.…
Diet culture has made many reluctant to consume pasta. However, a 2020 study found that in general, pasta eaters had better diet quality compared to those who avoided it. Most pasta is primarily made from durum wheat semolina, providing a significant source of carbohydrates, which are essential for energy. Whole grain pasta offers additional benefits, including higher fiber content, vitamins and minerals.…
The National Pasta Association reports the average American consumes about 20 pounds of pasta each year. In recent years, consumers have been increasingly looking for low-carb alternatives to their favorite side dishes. Deciphering the marketing for these products can be challenging, making it difficult to choose the best option. For example, green colored spinach pasta does not necessarily translate to the nutrient value of…
