5 Healthy Recipes to Make With Pride

June marks the anniversary of LGBTQI+ Pride traditions. The first Pride march was held in 1970 in New York City on the one-year anniversary of the Stonewall Uprising when protesters rioted for six days fighting for the freedom to be open about sexual orientation in public without fear of arrest.  Today, the White House says, “This month, we remind the LGBTQI+ community that they are loved and cherished.  My Administration sees you for who you are — deserving of dignity, respect, and support.” With that sentiment in mind, we are celebrating the diversity and vibrancy that Pride Month stands for. To start, we are filling our plates with extra color in solidarity and support of LGBTQI+ rights and community. We want you to Eat Empowered. Filling your plate with a vibrant, diverse array of fresh fruits and vegetables has countless, healthy body benefits. A diet stacked with antioxidant-rich foods has been found to lower your risk of certain cancers, while also boosting your heart, brain and skin health. RELATED: What Are Antioxidants and Are They Really That Important?  While we know the idea of eating a colorful plate is not novel in the nutrition world, try one of these five colorful recipes today to start eating with extra pride this month. (Photo: Shutterstock)

How to Add Winter Produce to Your Diet (and Why You Should)

When people think of produce, they usually think of spring and fall. But winter is prime-time for many delicious fruits and vegetables. What’s more, incorporating winter produce into your diet is a great way to boost your immune system during flu season and give you hearty meals to look forward to when it’s cold out. Ahead, my favorite foods to eat in winter. Brussels Sprouts These babies are high in fiber, which keeps you full, and antioxidants like vitamin C, which can boost your immune system in the winter months. They’re also loaded with folate and potassium, great for your metabolism. Recipe to try: Roasted Brussels Sprouts (Photo: Shutterstock) Kale Yep, your favorite leafy green is in season from December through February. Loaded with vitamins A, K, C, and B6, this anti-inflammatory superfood is the perfect addition to any salad, smoothie, or side dish. Recipe to try: Spiced Kale Chips (Photo: Shutterstock) Citrus One orange has all the vitamin C you need in a day, and citrus fruits are low in calories but big on flavor. In season November through January, citrus fruits have more cooking potential than you might think, as shown by the recipe below. Recipe to try: Broiled Grapefruit with Cinnamon (Photo: Shutterstock) Winter Squash Squash isn’t just a fall food, which is great news for when you’re craving some healthy, comforting dishes. Winter squash has a serious heartiness factor that will make you feel warm and cozy on those cold winter evenings (and afternoons…and mornings…). Recipe to try: Stuffed Acorn Squash Bowl (Photo: Shutterstock) Pomegranates They make you think of Christmas for a reason: Pomegranates are in-season through January and pack a serious dose of disease-fighting antioxidants. Add them to pancakes in the recipe below for a fun, flavorful twist on the classic breakfast staple. Recipe to try: Pumpkin Flaxseed Pancakes with Pomegranate Maple Syrup (Photo: Shutterstock)

How to Spring Clean Your Diet in Four Simple Steps

Eating these foods will help maximize your body’s ability to cleanse itself naturally.

5 Easy, Hearty Winter Squash Recipes You Haven’t Tried

From butternut to acorn, these vegetable-focused dishes will squash (ha!) your old notions of comfort food.

Why Community Supported Agriculture Is Awesome

You know that super delicious baby green salad you just ate at the uber hot spot in your ‘hood? All of the ingredients were grown on a rooftop in Queens. And remember that amazing yellow gazpacho you had at your friend’s house last week?The tomatoes and herbs were grown hydroponically on the counter of her kitchen. The box your neighbors had you sign for while they were hiking the Grand Canyon? It’s a delivery of organic produce that gets shipped to them from a little farm in New Jersey every Wednesday. Know where I’m going with all of this? Little road side farm stands aren’t the only game in (or out of) town anymore. There”s amazing progress going on in the world of growing organic foods and getting it to urbanites. There’s one system that’s the gold standard in the minds of farmers, foodies and registered dietitians alike and unless you’ve been living under a rock, you’ve probably heard of a CSA. CSA stands for Community Supported Agriculture. Here’s the deal: if you’re interested in joining a CSA, it’s kind of like joining a club. Unlike a farmer’s market where you drop in and pick and choose what you want and pay for it as you go, when you join a CSA, you’re part of a movement, which supports local farming and healthful foods for those who don’t have their own farm or garden. 3 Things to Know Before Joining a Community Supported Agriculture (CSA): 1. You buy a “share.” Before the growing season begins, you purchase a (crop) “share” directly from the farmer. Because you give the farmer money up front for the season, they have funds to buy seeds and equipment to grow and deliver your produce (and often dairy, eggs, meats and sometimes baked goods or wine). The farmer tells you what you can look forward to in each weekly delivery and you’re not guaranteed an exact list because crops vary based on weather and other factors. Shares vary depending upon the farm, and many offer half shares or opportunities to split a share. 2. You’re part of the community. Generally once a week, you pick up your share from the CSA location. Often the produce is set up on tables and you’re told how many onions to take or how many pounds of summer squash to grab. This gives you an opportunity to interact with other members, share recipes, swap cucumbers or simply chat about last night’s Netflix binge. Many CSAs ask you to help set up or break down the site once or twice as part of your membership, which, yes, helps connect you further to your food. And after all,  that whole farm to table thing does require logistics. 3. You must be flexible and adventurous in the kitchen. More likely than not, you’ll get something in your share that you’re inexperienced with from time to time. Pok choi, kholrabi and garlic scapes are delicious, but you need to know what to do with them, right? Use the community (and the weekly newsletter) to learn more how to store, clean and cook your exotic bounty. There are some great sites to help you make the most of your share. Do some research and visit a CSA local to you, so you can prepare to join one. Speak to the farmer and some members so that you can really see the mutual benefits of participating. And, at your next dinner party, be sure to say that the smashed pink potato with garlic scape and sautéed ramp side dish came from “your farm!”