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Anita Mirchandani

Registered Dietitian, Certified Fitness Professional,
Prenatal/Postnatal Exercise Specialist

Anita Mirchandani, M.S, R.D, C.D.N received a B.A. from NYU and a M.S. in Clinical Nutrition from NYU. After completing a dietetic internship at New York-Presbyterian hospital, Anita became a Registered Dietitian in 2011.

Anita also maintains current fitness certifications in indoor cycling, kickboxing, group exercise, and personal training. She is also an AFPA certified prenatal and postnatal exercise specialist. As of June 2014, Anita represents the New York State Dietetic Association as a media spokesperson. Most recently, Anita consults on all things nutrition related for food and beverage start-ups.

Follow @FitNutAnita for interesting updates of fitness and nutrition content.

Anita's
Prenatal
Guide
The enchanted garden of color
Anita's
Published
E-book
#MotivationMonday

It is dreary where I am and I wanted to make something hearty for #meatlessmonday and lately my instant pot, a bag of any lentil I can find, and a handful of leftover scrap vegetables is just becoming too easy to put together. 
I like not thinking too much about recipes, nutrition, macro or micronutrients especially on Mondays. 
Here’s a simple lentil stew, soup, dal, concoction whatever you want to call it. 
Ingredients:

1 tablespoon ghee 
1/2 onion, red, chopped
3 garlic cloves, chopped
1/2 celery stalk, chopped
1 vine-ripe tomato, chopped
1 medium carrot, chopped
1/4 zucchini, chopped
1 tsp everything seasoning @Flavorgod
1 tsp garlic lovers seasoning @Flavorgod
1/2 tsp cayenne
1 tsp salt
1 tsp ground cumin 
3/4 cup green moong, lentils (I soaked overnight)
1-2 cups vegetable broth or combo broth/water (add more or less accordingly) 
Saute the first 7 ingredients until softened. Add the lentils. Add the broth. Set instant pot to high pressure for 12 minutes and do a natural release for 7-8 minutes after then quick release, stir and add additional ghee for creaminess or little lime / lemon juice for tartness. You can always spice it up more but I make ours family friendly so we add individual flavor to our bowls 
Enjoy! 
#mealprep #mealprepmonday #mealtime #mondaymood #nutrition #plantbased #healthyfood #healthy #healthylifestyle #healthyrecipe #lentils #soup #stew #toddlerapproved #foodie #instafood #spiceoflife #nutritionist #dietitian #foodislife #instantpot
#MotivationMonday It is dreary where I am and I wanted to make something hearty for #meatlessmonday and lately my instant pot, a bag of any lentil I can find, and a handful of leftover scrap vegetables is just becoming too easy to put together. I like not thinking too much about recipes, nutrition, macro or micronutrients especially on Mondays. Here’s a simple lentil stew, soup, dal, concoction whatever you want to call it. Ingredients: 1 tablespoon ghee 1/2 onion, red, chopped 3 garlic cloves, chopped 1/2 celery stalk, chopped 1 vine-ripe tomato, chopped 1 medium carrot, chopped 1/4 zucchini, chopped 1 tsp everything seasoning @Flavorgod 1 tsp garlic lovers seasoning @Flavorgod 1/2 tsp cayenne 1 tsp salt 1 tsp ground cumin 3/4 cup green moong, lentils (I soaked overnight) 1-2 cups vegetable broth or combo broth/water (add more or less accordingly) Saute the first 7 ingredients until softened. Add the lentils. Add the broth. Set instant pot to high pressure for 12 minutes and do a natural release for 7-8 minutes after then quick release, stir and add additional ghee for creaminess or little lime / lemon juice for tartness. You can always spice it up more but I make ours family friendly so we add individual flavor to our bowls Enjoy! #mealprep #mealprepmonday #mealtime #mondaymood #nutrition #plantbased #healthyfood #healthy #healthylifestyle #healthyrecipe #lentils #soup #stew #toddlerapproved #foodie #instafood #spiceoflife #nutritionist #dietitian #foodislife #instantpot
December 9

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