Category: Eating Well With Kim

by Kim Beavers, MS, RD, LD, CDE Whew… it is HOT! This makes sense of course, because it is summer in the South. That not only means heat but water as well.  Swimming, boating, sprinklers and water balloon fights abound. However as school resumes, the water of summer may be regulated to the weekend but water is essential for hydration, health and proper functioning. So, how much water is recommended? There are many variables to consider such as weather, age, clothing, equipment, activity and other foods consumed. Fruits and vegetables contain higher water content than other foods. Read as:...

by Kim Beavers, MS, RD, LD, CDE Proper food handling and preparation can make the difference between feeding your family nourishing meals or accidentally giving them a foodborne illness.  Foodborne illness is mainly contracted through poor personal hygiene in the kitchen (yikes), cross- contamination (yikes)  and time-temperature abuse (also yikes). The main microorganisms of concern are E. coli, salmonella, listeria and fungi. Fortunately, keeping your family safe, healthy and with bellies full is easy with a few kitchen safety tips. Practicing proper personal hygiene habits is first on the list to prevent foodborne illness.  Make sure to properly wash...

by Kim Beavers, MS, RD, LD, CDE Keeping salad ingredients chopped and at the ready can assure your family will get veggie variety often and ease tension on hurried scheduled evenings. Salad is something I recommend daily but it is easy to fall into a salad rut. This month, I wanted to share some “salad rut reduction techniques” with you as well as simple meal assembly strategies. Get Prepped! • Wash and dry your salad greens (lettuce, spinach, arugula or some combination of your favorite mixed greens) for the week. Place your greens in a large container, zip top...

by Kim Beavers, MS, RD, LD, CDE In 1990, the Vidalia® became the official state vegetable of Georgia. Mild winters, regular rain and low sulfur soil  gives South Georgia its peach or claim to fame the “Vidalia® Onion.” Harvest season is quickly approaching and it, like all good things, comes to an end—lasting only about twelve weeks. Fortunately, due to improved technology (controlled atmosphere) Vidalia’s are available through fall and up to the holiday season. While the short growing season (late April through June) may make you cry, Vidalia’s themselves produce fewer tears when cut than spicier onions. The...

by Kim Beavers, MS, RD, LD, CDE Go Further with Food is the theme of this year’s National Nutrition Month®. This theme translates perfectly into family nutrition. What we eat can most certainly take us further or alternatively shut us down. From breakfast to the boardroom or from school to the soccer field, proper nutrition yields polished proposals and winning goals. Healthy eating takes many forms. Sometimes, simple is best. Pizza and nachos are not traditionally thought of as healthy but with a few simple swaps they can be acceptable to both kids and parents. The popularity of pizza...