Late October, 2014

Happy Halloween everyone! And yes, that's a 'spook-tacular' skeleton girl made out of carrots, bell peppers, cucumbers, celery, mushrooms, and spinach! Liz made it with a group of preschoolers this week during a fun, Halloween-themed classroom activity on the importance of eating vegetables. With a bowl filled with our Rainbow Vegetable Dip for a head, the kids ate their veggies like they were, well, candy!!

In other Meal Makeover Mom news:

We just returned from the annual meeting of the Academy of Nutrition and Dietetics in Atlanta. We have so much to share from the Food & Nutrition Conference & Expo (FNCE), so we devoted this week's Cooking with the Moms radio podcast to the foods we sampled and the scientific sessions we attended.

Liz gave a workshop at FNCE on the importance of taking beautiful food photos using your smart phone. (As dietitians, we need to put healthy food in the best light possible!) You can read her dos and don'ts for taking great photos in Part 1 of the series and smart phone editing tips in part 2. For Liz's other food trend FNCE highlights, you can also visit our blog.

This month, Janice ran the Tufts Health Plan 10k for Women road race with her friend, Mary. They joined the Cabot Legacy Virtual Race to benefit Feeding America, an organization dedicated to feeding America’s hungry. In addition to making a donation to Feeding America, Cabot is sponsoring a cheese basket giveaway on our blog. Read on for details. Janice also shared her highlights from FNCE in a recent blog post.

Fall is still going strong, so be sure to read our post on tips on roasting delicata squash and a recipe for Cinnamon Roasted Delicata Squash Slices. And if you're looking for a quick weeknight dinner that's delicious and also gluten free, check out our Shrimp and Mango Rice Salad, now featured on YouTube!

That's all we have for now. Have a fun and joyful Halloween with your little ghosts and goblins!

Janice and Liz,