70 episodes

If you’re looking for a healthy new way to feed your family without the hassle or hype, you’ve come to the right place. Your host, registered dietitian, Liz Weiss, serves up wholesome and flavorful recipes with a tasty side of science, good nutrition, and fun. Liz is a mom of two grown boys, a cookbook author, a family nutrition expert, and a healthy food blogger, and on each episode, she teams up with a fellow dietitian, chef, or cookbook author to bring fresh ideas and practical mealtime advice from her table to yours.

Liz's Healthy Table Parents On Demand Network

    • Food

If you’re looking for a healthy new way to feed your family without the hassle or hype, you’ve come to the right place. Your host, registered dietitian, Liz Weiss, serves up wholesome and flavorful recipes with a tasty side of science, good nutrition, and fun. Liz is a mom of two grown boys, a cookbook author, a family nutrition expert, and a healthy food blogger, and on each episode, she teams up with a fellow dietitian, chef, or cookbook author to bring fresh ideas and practical mealtime advice from her table to yours.

    70: New Nutrition Facts Label with Bonnie Taub-Dix, MA, RDN

    70: New Nutrition Facts Label with Bonnie Taub-Dix, MA, RDN

    We’re hitting the grocery store to check out the new food label. The Nutrition Facts Panel just got a makeover earlier this year, and my guest will help us decipher what we can find. From the addition of added sugars to a bigger and bolder callout for calories and serving sizes, Bonnie has the scoop on how the new food label can help you and your family make better food choices. 
     
    Bonnie Taub-Dix is the author of Read It Before You Eat It: How to Decode Food Labels and Make the Healthiest Choice Every Time. She’s also the creator of the website and blog, Better Than Dieting.com. Bonnie is a mom and grandma, a great home cook, a and great friend. Making a cameo appearance on the show is Amy Cohn, a dietitian who works at General Mills. I’m inviting her to share with us about the revamping process for the food label and how Big G is working to reduce added sugar in some of their food products. If you love to grocery shop, then this is the show for you!
     
    Show Highlights:
     
    Get to know Bonnie, who lives in NY and has three grown sons, one grandson, and a granddaughter on the way What family dinner looks like at Bonnie’s house Why Bonnie decided to become a dietitian Bonnie’s other superpowers: painting and showing true empathy in giving good advice Bonnie’s craziest interview ever (she did the interview while getting her legs waxed!) Bonnie’s book, which explains how to use the new food label, along with an aisle-by-aisle tour of the grocery store The biggest things consumers will notice on the new food label, like bigger and bolder calorie counts, tweaked serving sizes, and a listing for added sugar How to use the ingredient list of a product to gauge sugar content in its hidden forms How to translate teaspoons and grams of sugar on labels How to balance sugar content with healthy options From Amy Cohn, a dietitian with General Mills: Her work at General Mills in helping develop nutrition strategies The most significant changes in food labels Tricks that companies use to reduce sugar content The benefits of milk in your cereal The Big G promotional paper straw, to encourage kids to drink the milk in their cereal Cereals are the #1 source of whole grains, vitamins, and minerals in the American diet What excites Amy about the new nutrition facts panel Back to Bonnie, who explains how shortfall nutrients are addressed on food labels Why we should be mindful of fiber, protein, and calcium in how we feed our kids Bonnie’s thoughts on organic foods The food label changes that Bonnie thinks are the best How to be a super-shopper at the supermarket How honey and maple syrup are treated with the new label A random question from the Mason jar about the weirdest fad diet Bonnie has ever encountered  
    Resources:
     
    Bonnie’s website: BetterThanDieting
    Bonnie’s book: Read It Before You Eat It: How to Decode Food Labels and Make the Healthiest Choice Every Time
    Instagram: @bonnietaubdix and @BTDmedia
    Twitter: @eatshartbd
    Facebook: @BonnieTaubDix.RDN
     
    Download my FREE aisle-by-aisle shopping list:  https://www.lizshealthytable.com/shoppinglist/

    • 1 hr 6 min
    69: Nourishing Healthy Relationships with Lisa Davis, MPH

    69: Nourishing Healthy Relationships with Lisa Davis, MPH

    With Valentine’s Day around the corner, today’s show is all about nurturing healthy relationships. Lisa Davis joins the show to talk about aphrodisiacs, sexy superfoods, and recipes designed to keep you and the loves in your life feeling healthy, vibrant, and strong. From beets and berries to good fats and good bacteria, Lisa serves up superfoods for a super you and gives us tips for keeping your skin looking its best. S

    • 46 min
    68: From Freezer to Cooker: Rachel Tiemeyer

    68: From Freezer to Cooker: Rachel Tiemeyer

    We are celebrating the frigid month of January with a show about freezer cooking. Today’s show just might inspire you to get going with that new Instant Pot you received for Christmas. We are covering the process of preparing those time-saving freezer meals and using the latest kitchen appliances to put nutritious meals on the table for your busy family.

    • 45 min
    67: Celebrate 2020 with Liz Weiss, MS, RDN

    67: Celebrate 2020 with Liz Weiss, MS, RDN

    Happy New Year! It’s 2020, which I find hard to believe. It freaks me out in a way that time flies by so fast. As this year holds a big milestone birthday for me, and I mean a really BIG one, my defining word for 2020 in my personal and professional life is----celebrate. I want to celebrate so many things this year, so that’s what we are talking about in today’s show. Let’s talk about resolutions, goals, and intentions for 2020, along with a brand-new delicious recipe.

    • 31 min
    66: Half the Sugar, All the Love: Jennifer Tyler Lee

    66: Half the Sugar, All the Love: Jennifer Tyler Lee

    You’ve probably heard the buzz about the typical American diet that’s filled with excess sugar. There are many health problems associated with high sugar intake, and sadly, these problems are showing up at younger and younger ages in America’s youth. Today’s show was all about tips and tricks for cutting added sugar from your family’s diet without sacrificing the fun and flavor of your favorite recipes. 
    My guest today is Jennifer Tyler Lee, author and healthy eating advocate. Her new cookbook, Half the Sugar, All the Love: A Family Cookbook, is being released later this month. You might remember her previous cookbook, The 52 New Foods Challenge, or her really cool kids’ nutrition game, Crunch A Color. Half the Sugar, All the Love is filled with 100 sweet and savory recipes that have been remastered to be lower in sugar than their original counterparts. If you crave a chocolate brownie, Jennifer has you covered with her Double-Chocolate Brownies, and just wait until you hear how she uses sweet potatoes as a secret ingredient. If you wonder how much added sugar is in that stir-fry chicken dish you ordered out last week, Jennifer is here for you with her Better For You Citrus Chicken Stir Fry with Green Beans. This is an action-packed show that will fill you in about how much added sugar we, as a nation, are currently consuming. We’ll talk about the health consequences of all that sugar and the upper limit of the recommendations from the American Heart Association. We’re talking about tips for reading food labels and spotting added sugar, and US listeners can enter to win a copy of Jennifer’s new cookbook!
     
    Show Highlights:
    The basics of Jennifer’s busy life as a Canadian mom of two living in CA The positive changes we see in the health of families due to the resurgence of cooking How Jennifer’s love of cooking comes from the influence of her grandma, who taught her that home-cooked family meals should be the norm How Jennifer’s new cookbook helps you cut the sugar in all types of recipes and enjoy the foods you love in healthier ways The current trend: 1 in 5 kids is prediabetic The secret to “half the sugar” is to sweeten with fiber-rich fruits and vegetables instead of added sugar Why “sneaky sugar” is an insidious problem in savory foods many so-called “healthy” foods, like yogurt and granola The sad truth: most people consume more than 3x the daily allowance of added sugar, according to the American Heart Association, which says kids and women should have no more than 6 tsp/day and men should have no more than 9 tsp/day The new research that shows how artificial sweeteners and even natural sweeteners may lead to increased sugar cravings due to how the brain interprets them Jennifer’s work with Dr. Patel for the book, showing the dangers of too much added sugar, which include obesity, chronic disease, Type-2 diabetes, high blood pressure, high cholesterol, fatty liver disease, and cavities Why Jennifer likes to sweeten recipes with fiber-rich fruits and vegetables like sweet potatoes, pumpkin, dates, pineapple, and mango Some of Jennifer’s favorites from the new cookbook: Pumpkin Spice Waffles, and Pineapple Teriyaki Short Ribs  How Jennifer’s Double Chocolate Brownies cut the sugar in a typical brownie from 4-½ tsp. to 1-½ tsp.  How to determine the amounts of added sugar by reading food labels and converting grams to teaspoons Why beverages are the worst way to consume added sugar and calories How nuts, seeds, and dried fruits can be used in sugar replacement The big problems in removing sugar from a recipe are changes in texture and flavor Jennifer’s recipe for granola that’s made with lots of nutritious ingredients like oats, nuts, and dried fruits; it’s a flexible recipe with maple syrup being the only added sweetener Jennifer’s Citrus Chicken Stir Fry with

    • 44 min
    65: Beautiful Boards with Maegan Brown

    65: Beautiful Boards with Maegan Brown

    If you board it, they will come. And if you put snacks, appetizers, and nibbles on a board, everyone at your table will eat and enjoy every bite! Whether you call them cheese boards, snack boards, appetizer boards, or charcuterie boards, my guest this week has the complete scoop on how to create irresistible boards for every eating occasion. Please join me in welcoming Maegan Brown, author of Beautiful Boards, to the show.

    • 47 min

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