Nutrition By Mia

Creamy Pumpkin Marinara Pasta

It’s National Pasta Day and I am celebrating with creamy, dreamy pumpkin marinara pasta made with Ancient Harvest Organic Gluten Free Supergrain Pasta. I have never met a bowl of pasta I didn’t like, you? This pasta screams fall and is loaded with seasonal flavors. Who could say no? If…
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CBS, Washington, D.C.: Sweet and Spooky Snacks

Halloween doesn’t have to be all about the candy! Today on Great Day Washington, I shared sweet and spooky snacks that will get kids excited about eating healthier this Halloween. Build your spooky snacks around veggies  My first tip is to build your spooky snacks around veggies – they’re low…
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ABC, Lowcountry Live: National Vegetarian Month

You don’t have to be a vegetarian to reap the benefits of eating more plant-based foods! Today on Good Food Friday, I shared four easy ways to do just that. Plant-centric pizzas I shared vegan and vegetarian frozen pizzas by Sweet Earth. Sweet Earth is a modern food company that…
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Certified Sustainable Sweet Potato Salmon Burgers

Happy National Seafood Month! I’ve teamed up with the Marine Stewardship Council (MSC) to promote wild, certified, sustainable seafood in the most delicious 30-minute recipe! Seafood=protein with benefits It’s no secret that I am a seafood lover – both for its taste and nutritional benefits. Seafood is a high quality…
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Pasture-Raised Egg Zoodle Nests

  Meet the low-carb, nutrient-dense breakfast of my dreams: pasture-raised egg zoodle nest! Made with zucchini noodles, savory spices and nutrient-dense pasture-raised organic eggs. This recipe is easy enough to make on weekday mornings (as long as you have zoodles on hand!) For this recipe, I used Handsome Brook Farm…
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Air-Fried Russet Potato Fries

Hey, french fry lovers! Meet the easiest, air-fried russet potato wedge ever. Made with avocado oil (good for high heat cooking) + everything but the bagel season (EBTBS) from TJs.  It’s no secret that I am a veggie lover through and through and yes, potatoes fall in that category! I’ll…
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