Author archive for nuvistafl

  • Feb142018
    Sugar Free Apricot and Walnut Flapjacks

    A Sugar Free Valentine’s Day Treat: Apricot and Walnut Bars

    Ingredients: 1 Cup of Oats 4 Oz Chopped Walnuts 6 Oz Dried Apricots, chopped 1/2 Cup Butter 1/2 Cup Soft…

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  • Feb142018
    Sugar

    The Chefs Table: How to Remove Sugar From Our Diet

    As Culinary Director at NuVista® Living, I am constantly scrutinizing ingredients for their nutritional value and it never ceases to…

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  • Feb142018
    Added Sugar

    The Big Sugar Debate

    The Big Sugar Debate: So much is written about sugar and sugar intake that we thought it would be a…

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  • Jan302018
    Steve Callahan

    Steve Callahan: A Story of Survival

    Sometimes, a story comes along that you just have to share. These stories often offer perspective and give you the…

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  • Jan302018
    Ian Parkes

    People Power Profile: Ian Parkes

    Name: Ian Parkes – NuVista® Living Blogger 1. What three words define you? Energetic, Thoughtful and Creative 2. What is the…

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  • Jan302018

    Desert Island Dishes: Beet, Chorizo and Apple Salad

    Inspired by NuVista® Living Blogger, Ian Parkes Ingredients: 1.5 Pounds od Beetroot 1/2 Pound of Spicy Chorizo 4 Oz Pine…

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  • Jan182018
    Holiday Weight

    Feeling Stuffed Like the Christmas Turkey -Time to Lose that Holiday Weight!

    Losing the weight gained over the holiday season can be difficult, especially when you have had so much fun with…

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  • Jan182018
    Minestrone Soup

    Food For Fuel: Mixed Bean Minestrone

    Note: Ingredients: 1 Large Onion, roughly chopped 2 Celery Sticks, roughly chopped 2 Garlic Cloves, finely chopped 4 Oz Tinned…

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  • Jan012018
    Smoothie

    Food for Thought: Superfood Breakfast Smoothie

    Ingredients For the Smoothie: 1 Ripe Avocado, Stoned, Peeled and Chopped 2 dried sliced Bananas 1/2 Cup Spinach Leaves 1…

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  • Jan012018
    Creative

    Nurturing Creativity is Easier than You Think

    “Creativity is more than just being different. Anybody can plan weird; that’s easy. What’s hard is to be as simple…

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