RxBar Protein Bars: The Real Food Goodness

The simple "real food" ingredient lists on this nutritious snack food brand are a truly welcome sight named RxBar Protein Bar. We found the flavors to be pleasant and true to title, loved that they didn't use any added sugars / sweeteners, and thought that each weighty RxBar Protein Bar was quite filling without packing in unwanted calories. But the taste plus texture did become a little thick and unctuous at times, which I find can happen with egg white powder.

Though relatively hefty, each flavor contains just 6 or 7 ingredients that are almost too easy to read: dates, egg whites, almonds, figs, and dried fruit, nut butter, coffee or chocolate – depending on the flavor.

Each RxBar Protein Bar houses the equivalent of 3 egg whites, 1/2 fig, 2 dates, and 8 almonds or peanuts. We split one of each flavor to taste the whole range:

Coconut Chocolate – Pleasant mellow cacao flavor that isn’t too sweet and has just subtle coconut notes. It’s very chewy, almost like a Tootsie Roll vibe!

Chocolate Sea Salt – Still on the chewy side but much softer than the Coconut Chocolate (or any of the flavors) with a touch more sweetness and some serious intensity.

Mint Chocolate – Perhaps my favorite flavor, this one was just a touch softer than the cacao flavors, but not as tender as the Chocolate Sea Salt. Generous dots of mint throughout added sweet interest.

Coffee Chocolate – By the name I was expecting more of a mocha taste, but my taste buds said straight up coffee. This herbal tea lover wasn’t a fan, but if you love the bean, give it a go. It’s a very chewy bar, like the Coconut Chocolate.

Overall, I loved the ingredient list of RxBar Protein Bar, much like ones I make at home, and found the flavors to be pleasant and not too sweet. I also thought these RxBar Protein Bars were a good nutritional value, providing both energy and satiety.

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Oh She Glows Cookbook

Oh She Glows Cookbook has over 100 Vegan recipes to choose from: soups, smoothies, side dish, breakfast, snacks, entrees, and desserts. There are a lot of gluten-free and soy-free recipes from the Oh She Glows Cookbook.  Oh She Glows Cookbook is not just for people who are Vegans. You can use this book as a reference to add a few vegan meals each week in your own home or to incorporate it to your meat dishes. Oh She Glows Cookbook has been published only this year and it consists of 336 pages. Based on the editorial reviews, people have been raving about the Oh She Glows Cookbook.

Angela Liddon, Author of Oh She Glows Cookbook, first started out blogging recipes from ohsheglows.com to inspire other people about her journey to being healthy and what food can make a change in our lives. It has been one of the most popular and visited vegan recipe blogs on the net. She is one of the well-known food bloggers in the world. That is because people are seeing transformation on Angela that attracts many viewers and have been making changes on their eating habits as well towards being healthy. It is well written since Angela's techniques are to let the vegetables release its deep flavors that you might haven't tried before. She truly is an inspiration.

All the recipes from Oh She Glows Cookbook are easy to prepare and easy to follow. All the ingredients used are whole foods, free from chemicals and additives, which are readily available. The recipes in Oh She Glows Cookbook are all nutritious, well-balanced, comprehensive and vibrant.

Oh She Glows Cookbook is a must-have on any kitchen for anyone who longs to eat well, feel great, and simply glow! Great tasting recipes that’s very doable and captivating photos (which the author personally took herself) of almost all of the dishes…what more can you ask for! 

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Eat for Health by Dr. Joel Fuhrman

Eat for Health enables you to finally conquer your cravings and food addictions while steering your taste buds toward healthier food choices. You will definitely gain a new perspective on food and eating that will change your life forever about Eat for Health. The whole point of Eat for Health is that you need to eat foods that are high on nutrient density scale. Nutrient density is figured by amount of vitamins and minerals per calorie. A few examples of Nutrient density are Kale, Spinach, some fruits and a whole lot more. 

Eat for Health has a four step approach to adopting this kind of diet. It will teach you to add more and more nutrient dense foods in a little at a time. I do agree with Eat for Health that higher vegetable and fruit intake will help one to feel healthy and more satiated if they are trying to lose weight. Dr. Joel Fuhrman, The author of Eat for Health would want you to realize that vegetables are the best form of food and if you focus on these and other nutrient-dense foods, it will help you live a long and healthy life. It is definitely motivating to read about what bad and good foods do to your body. These best foods in order are vegetables (especially greens), fruits, beans/legumes, nuts/seeds/avocados, and whole grains. Foods that should be limited are animal products, processed foods, white flour, sugar, and oil. We need to eat more foods that are in their natural state and less processed foods. 

You'll find out:

• An explanation of nutrient density, the critical concept which is the foundation of Dr. Fuhrman's dietary advice
• A scientifically proven system that shows you how to lose your food addictions and actually prefer healthy foods over low–nutrient food
• Advice on how to recognize and get rid of toxic hunger
• A gradual, 3-level program with custom menus so you can adjust the program to your individual needs and preferences
• Over 150 delicious and easy recipes that taste phenomenal and are easy to make
• Dr. Fuhrman's Aggregate Nutrient Density Index (ANDI), a nutrient scoring system to measure the nutritional quality of your diet
• Cooking techniques and shopping tips

Everyone should grab a copy of Eat for Health regardless of your current health situation. The title says it all.

“You cannot buy your health; you must earn it through healthy living.”

-Dr. Joel Fuhrman, author of Eat for Health

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Health, Safety, and Nutrition for the Young Child

Health, Safety and Nutrition for The Young Child 8^th Edition written by Lynn R Marotz, covers the contemporary health, safety, and nutrition needs of infant through school-age children in one comprehensive volume, with extensive coverage of topics critical to the early identification of children’s health conditions and the promotion of children’s well-being. Health, Safety and Nutrition for The Young Child 8^th Edition was published last 2011 (First edition was released 1989) and has a total number of 576 pages. This book has a lot of good information on how to encourage healthy lifestyles for young children and would really help especially if you’re a parent, teacher or anyone that has to do something with children. With a special section on child abuse and maltreatment, Health, Safety and Nutrition for The Young Child focuses on their safety, with its clear and simple language, is easy to understand. For reference, this book by Marotz also includes important guidelines and easy-to-access checklists. 

Here are the topics discussed in the book:

UNIT 1. HEALTH, SAFETY, AND NUTRITION. AN INTRODUCTION. 1. Interrelationship of Health, Safety, and Nutrition.

UNIT 2. HEALTH OF THE YOUNG CHILD. MAXIMIZING THE CHILD'S POTENTIAL. 2. Health Appraisals. 3. Health Assessment Tools. 4. Medical Conditions Affecting Children's Health. 5. The Infectious Process and Effective Control. 6. Communicable and Acute Illness. Identification and Management.

UNIT 3. SAFETY FOR THE YOUNG CHILD. 7. Creating Quality Environments. 8. Safety Management. 9. Management of Acute Illness and Injuries. 10. Child Abuse and Neglect. 11. Planning for Children's Health and Safety Education.

UNIT 4. BASIC CONCEPTS OF FOODS AND NUTRIENTS. 12. Nutritional Guidelines. 13. Nutrients that Provide Energy (Carbohydrates, Fats, and Proteins. 14. Nutrients that Promote Growth of Body Tissues (Proteins, Minerals, and Water). 15. Nutrients that Regulate Body Functions (Vitamins, Minerals, Proteins, and Water).

UNIT 5. NUTRITION AND THE YOUNG CHILD. 16. Infant Feeding. 17. Feeding the Toddler and Preschool Child. 18. Planning and Serving Nutritious and Economical Meals. 19. Food Safety. 20. Nutrition Education Concepts and Activities.

About the Author

Lynn R. Marotz (Ph.D., M.Ed., B.S.N.) served as the health and safety coordinator and associate director of the Edna A. Hill Child Development Center (University of Kansas) for 35 years. She has worked closely with students in the Early Childhood teacher education program and taught undergraduate and graduate courses in the Department of Applied Behavioral Science, including issues in parenting, health/safety/nutrition for the young child, administration, and foundations of early childhood education. She provides frequent in-service training in first aid, safety, child abuse, and identification of children's health problems for early childhood students and community educators. In addition to authoring invited chapters in many publications and law books, she is the co-author of DEVELOPMENTAL PROFILES: PRE-BIRTH THROUGH ADOLESCENCE, MOTIVATIONAL LEADERSHIP IN EARLY CHILDHOOD EDUCATION, and BY THE AGES (all from Cengage Learning). Her research activities focus on childhood obesity and children's health, safety, and nutrition. She has presented extensively at international, national, and state conferences and held appointments on national, state, and local committees and initiatives that advocate on the behalf of children and families. 

If you're interested to know more about Health, Safety, and Nutrition for the Young Child, click on this link.

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