Do you or your kids ever get a case of “Sundayitis”? It’s that anxious feeling that the weekend is over and you’re about to “re-enter” the realities of work and school. Here’s a great way to beat it back: the Kids Cook Monday initiative encourages families to set aside the first night of every week for cooking and eating together
as a family. This not only gives children a reason to look forward to Mondays; it also bolsters kids’ cooking survival skills. “When kids pitch in making meals, they’re empowered to consider the portions, the vitamins and the nutrients of what they’re eating. And since the family that cooks together eats together, parents can check in with their children during dinner,” says the site. Get examples of family-friendly recipes and video demonstrations, along with a free starter family-dinner toolkit at

What’s up, Doc? From chain restaurants to the finest dining establishments, carrots are stealing the limelight in the vegetable world these days. According to a report in Nation’s Restaurant News, you can find them smoked,
dried, or fermented into cocktails on the higher end of gastronomy, and in more accessible dishes barbequed or fried. All get paired with playful, inventive sauces and other
partners that lend contrasting crunch, heat and herbal tones (think pepitas, chilis, mint, Maldon salt). Other carrot dishes that are
turning heads? Carrot risotto, roasted carrot pizza and carrots Wellington, a play on the
classic dish that wraps carrots instead of beef in puff pastry with mushrooms.

Have you ever considered taking your interest in nutrition a step further? recently published an in-depth guide to nutritionist careers and degree program opportunities. The new guide begins with an overview of the field and then dives into specific roles and responsibilities, essential skills, salary expectations by location, keys to career advancement, and degree and training options.

The guide’s “how to become” format makes it easy for a current or aspiring nutritionist to view the exact steps needed to enter and succeed in the field. Read more at

Sandy Todd Webster

Sandy Todd Webster is the editor in chief of IDEA’s award-winning publications. She is Precision Nutrition Level 1 certified and is a Rouxbe Certified Plant-Based Professional cook.

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