Tuesday, February 24, 2015

Hummus is on-trend right now.

Hummus on trend - Winter fancy foods show (c)nwafoodie

In January, the Specialty Foods Association held their Winter Fancy Food Show in San Francisco.  Wouldn’t you want to be a fly on the wall for that?  Or, better yet, attending in person, discovering, and sampling over 80,000 on-trend coffees, snacks, organic, cheeses, and the list goes on and on. 

You would seriously have to pace yourself.

One of my favorite go-to-source for food research is the Hartman Group.  They keep me in-the-know of what’s hot on the food scene and with the consumer mindset.  The folks at Hartman Group attended the Winter Fancy Food Show and afterwards shared the top five food trends they observed from  the event.  Are you curious to know what is considered on-trend and hot on the food scene right now?   

Thursday, February 19, 2015

Don’t you just hate it when vegetables go to waste?

TasteArkansas Don't Let Your Veggies Go To Waste (c)nwafoodie

I get so mad at myself when I waste food.  It is completely frustrating when vegetables go past their prime or when food in the freezer is stored too long or improperly.  Thankfully, I have gotten much better at both of those scenarios so that neither one is a common occurrence any more.

What changed?

We made the decision to stop letting it happen. 
We shop our refrigerator more often.
We restock less often.
We consciously make sure that our dinner plates have more vegetable space.
We take a NutriBullet of pureed veggies and fruit to work every day.
We just keep working at it and when something goes bad, we shake it off, compost, and move on.

How about you?

Do you get just as frustrated when your let your veggies go to waste? 

Earlier this month I wrote an article for TasteArkansas (sponsored) and shared my secrets on what to do to make sure those veggies won’t go to waste when you have an extra five, fifteen, thirty, or sixty minutes to spare.

And, if you are curious on how to tame that freezer, DiningWithDeb’s tells us exactly how.

Now we don’t have any excuses.

Keep trying!

Eat well, my friend. Eat well.


Tuesday, February 17, 2015

How to remove beet stains from your fingers.

How to remove beet stains from your fingers - before (c)nwafoodie

Scared to prepare beets because you are afraid you may forever sport red-stained fingers?

Don’t be scared.

Preparing beets at home really is worth it.  Not only will you improve your sodium intake by skipping the canned versions, you may find yourself addicted to the delightful savory root and incorporate more of them into roasted vegetables, serving them as a meal, or simply bringing it in as a side salad. 

What's the trick?


Simply sprinkle sea salt on your fingers and rub until the beet stains magically disappears under running water at your kitchen sink.

How to remove beet stains from your fingers - after (c)nwafoodie

Cool, huh?

Now, let’s get back to enjoying those beets! 

Spread the word and save the world from beet stains.

Eat well, my friend. Eat well.


Friday, February 6, 2015

Growing up on scrambled egg pizzas.

Scrambled egg pizza 1 (c)nwafoodie

My sisters and brother will remember this and laugh.

Nothing was quote-normal-unquote when it came to mom's dishes.  For starts, we never had sugar or anything remotely sweet.  She substituted ingredients whether it made sense or not and sometimes it even worked. 

She loved to entertain and each week we had what seemed like (to a little kid) hundreds of people coming over for dinner after church.  Sometimes we would have overnight guests and then dinner expanded into breakfast.    

I loved those dinners and breakfasts.

She served exactly two meals.  Dinner was a ground-beef stroganoff type dish on homemade whole wheat rolls (no sweeteners) and breakfast was scrambled egg pizza with raisins.

Monday, February 2, 2015

How Italy taught me to eat more vegetables.

DeNigris 1889 vinegars How Italy taught me to eat more vegetables (c)nwafoodie

Content sponsored by #deNigris1889

Have you ever travelled to Italy?

I have to admit that the boot-shaped country never was on any of my bucket travel lists other than the vague notion of “go somewhere internationally” that might have covered it. In 2009, ten of our family members packed up our suitcases and boarded a flight from Northwest Arkansas, to Memphis, to Amsterdam, to Rome.  For twelve days we created a temporary home in a small working-class Mediterranean seaside town called Sabaudia. Halfway between Rome and Naples, it was both exotic and comfortably familiar.

Friday, January 30, 2015

Five Foodie Finds for Friday, January 30th.

Hi there.

You didn’t think I would ignore the big game this weekend, did you?  

Today’s five foodie finds are all about souper bowls and super bowls.

Five foodie finds for Friday January 30 2015 (c)nwafoodie

Shuguh bowl. For all the non-Brooklynites, that would be pronounced as “sugar.” The white sweet stuff.

Sunday, January 25, 2015

BreakthruRadio’s podcast interview of nwafoodie.

BreakThruRadio podcast Biology of the Blog with nwafoodie (c)nwafoodie Lyndi Fultz
"Is this mic on? Check 1, Check 2."
Hi friends,

Guess what? I did a podcast with NYC’s BreakThruRadio’s DJ Jess!  DJ Jess has a segment called Biology of the Blog that delves into her favorite blog discoveries and nwafoodie just happens to be one!

The fifty-minute podcast covers a wide range of music genres and peppers in the interview over two segments.  If you are a music buff, please listen to the entire piece and explore the site.  If you are interested in just the interview in which I talk about the Northwest Arkansas food scene and the evolution of this blog, drag your curser over to the 13:05 minute mark for part 1 and the 28:20 minute mark for part 2.  Listen, here.

Here’s a sampling of some of the topics we covered:

-       -The NWA food scene
-       -Local Chefs, The Hive, Chef McClure
-       -edible Ozarkansas
-       -My latest foodie finds
-       -Hello Cocoa
-       -Five Foodie Finds for Friday
-       -Evolution of the blog
-       -Local food trends I’m seeing
-       -My shift from gluten-free and dairy-free and its impact
-       -My simplicity of food philosophy
-       -The answer to “Does blue cheese go bad?”
-       -Recipes I’m currently crushing on
-       -NWA author, Lela Davidson’s Blacklisted from the PTA book and her PTA signature cocktail
-       -What “eating well” means to me
-       -What every foodie should know
-       -What is a foodie

BreakThruRadio podcast Biology of the Blog with nwafoodie (c)nwafoodie Lyndi Fultz

Thanks for getting this blog noticed!

Happy listening.

Eat well, my friend. Eat well.

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