‘Tis the season…for pomegranates! You may have noticed these round, deep red fruits in the produce department and wondered, “what the heck is that?” or, “What do I do with that?” Unlike most fruit, the seeds are actually the edible part of a pomegranate.

We’ve been told over and over that we need to start our day with a healthy breakfast (true), but clients tell me repeatedly that they just don’t have time to whip up a veggie omelet or a bowl of oatmeal every morning before heading out to start the day.

For those of you who are concerned about the recent announcement from the American Heart Association that coconut oil is unhealthy and should be avoided, keep in mind that one of the AHA’s biggest corporate supporters is Monsanto, a company that has a financial interest in our eating more corn and soybean oil, two of the most inflammatory and processed fats out there. What does the AHA tell us to replace our coconut oil with?

As a nutritionist, I’m often asked, “what is the most important piece of advice you can give me about nutrition?” Well, that’s a pretty broad question, and I’m a firm believer in individuality when it comes to nutritional requirements. However, the more we learn about fiber, the more I believe this is one type of food that most everyone benefits from, whether you’re vegetarian, vegan, paleo, or omnivorous.

Now that the holidays are over, you may be feeling in need of a little detox. Beets are one of nature’s greatest detoxifiers. Their red color comes from phytonutrients called betalains, which provide antioxidant, anti-inflammatory, and detoxification support.

In honor of Valentine’s Day, I thought I would spread some love this month and talk about chocolate! All chocolate comes from the Theobroma cacao tree, which is native to South America, however not all chocolate is created equal. While dark chocolate has many health benefits, the milk chocolate in most commercial candy bars is heavily processed and full of sugar

Springtime means more choices in the produce department at the grocery store and the return of the farmers markets – yay! Asparagus is a spring vegetable I always look forward to. It may be available at other times of year, but asparagus season in South Carolina runs from March through May and during this time it’s at its peak of freshness and the price is lower too.

When I think June, I think Blueberries! Here in Myrtle Beach we’re fortunate to have access to local blueberries from June to August. In fact, around here you can pick your own at places like Indigo Farms in Calabash and Bruce’s Blueberries in Conway.

Summertime means firing up the grill, but not just for meat and fish. If you’re trying to increase your veggie intake, next time you throw some burgers or dogs on the grill, make room for some romaine lettuce. You won’t regret it! Romaine holds its shape on the grill and the inside layers soften while the outer layers get a delicious, smoky char on them. Unlike bland iceberg lettuce, romaine is packed full of vitamins K, A, and folate, and is a good source of fiber.

August is ice cream season, but many of us don’t tolerate dairy well or at all. This recipe is dairy-free and contains anti-inflammatory ingredients like turmeric, ginger, cardamom, and cinnamon. To make it truly vegan, you can substitute maple syrup for the honey.

Beef can be a healthy part of your diet…if you know how to do it right. First, beef - or any meat or fish - should never be the star of your meal. Many cultures treat meat as a condiment, there to provide protein and added flavor to a meal. Think of beef as a supporting player to your veggies, who are doing the nutritional heavy lifting and should fill most of your plate.