Eat Cleaner With EWG’s Food Scores

by Danielle Omar on October 29, 2014

 A great resource that will make eating clean easier than ever — Food Scores!

EWG Food Scores

I am super excited to share an awesome resource with you! I learned about it at a dinner hosted by colleague and fellow dietitian Ashley Koff and sponsored by Share Care and the Environmental Working Group (EWG). The Environmental Working Group (EWG) are the folks who put out The Dirty Dozen/Clean 15 lists each year and various other consumer guides to help you lower your toxic exposure. They are my go-to resource for living a clean, detox friendly lifestyle.

So….what’s got me so excited? It’s their latest consumer guide — literally one of the most comprehensive online food databases out there called Food Scores. Food Scores answers all those questions you have rumbling around in your head while grocery shopping….should I eat this? Is it healthy? Is this the best choice? Is this food clean?

Food Scores includes more than 80,000 food products by 1,500 brands and rates them on a scale of 1 to 10 (1 being the best) based on the BIG THREE factors:

  • Nutrition — including calories, saturated fat, trans fat, sugar, sodium, protein, fiber and fruit, vegetable and nut content
  • Ingredients — including the presence of key contaminants, pesticides, hormones and antibiotics, and the health implications of certain food additives
  • Processing – the extent to which a particular food has been processed. Scoring factors include modification of individual ingredients from whole foods and the number of artificial ingredients

The scoring reflects the amount of pesticides, food additives, contaminants, and antibiotics that are in the food, in addition to what is stated openly on the food label.

And it’s so simple to use. You can search by product, company, or food category. They also provide a “better alternative” if the food you wanted to eat might not be the best choice. I love the idea of the Food Score not only because it’s going to make grocery shopping a ton easier, but it will also force food companies to step up and make their food healthier!

I don’t know about you, but the Food Scores app is going to get a workout on my next grocery store trip!



Chipotle Chili with Tempeh and Butternut Squash

by Danielle Omar on October 27, 2014

Get your squash on with a hearty and delicious chipotle and ancho chili made with organic tempeh and butternut squash!

Chipotle Chili with Tempeh and Butternut Squash

I love being able to eat the same meal as my husband. It’s a rare occurrence but when it happens, it’s pretty cool. In this particular case, I’m talking chipotle chili!

A simmering pot of tasty chili on the stove while watching the football game marks the beginning of fall in our house. Keep in mind I rarely watch the football game and I hardly ever get to eat the chili, but I still like the idea of it. The typical scenario for me is I’m cooking up a meaty chili for Hany while he’s watching the game. I end up watching him eat the chili while I eat a salad. The worst part about living with a meat-eater is cooking a meal and not being able to eat what you make. But not this time! This time I made a meat-free chili that any meat-eater would enjoy! I used crumbled up tempeh for the meaty part, two different kinds of beans, hominy, and diced butternut squash.

I’m kind of a spice junkie and chili pepper is one of my favorite go-to seasonings. For this recipe I used a combination of chili powders (including chipotle and ancho chili), turmeric and cumin. I garnished with scallions, chopped cilantro and Cabot’s Legacy Collection cheddar cheese. So good! The perfect mix of flavors and a lovely lunch on a sunny fall afternoon.

Chipotle Chili with Tempeh and Butternut Squash Chili

Chipotle Chili with Tempeh and Butternut Squash Chili


  • 1 package organic Tempeh, crumbled
  • 1 Tbsp olive oil
  • 1 Tbsp chili powder
  • 2 Tbsp chipotle chili powder
  • 1 Tbsp ancho chili powder
  • 2 Tbsp cumin
  • 1 Tbsp turmeric
  • 1 Tbsp paprika
  • 1 tsp salt
  • 1 cup red bell pepper, diced
  • 1 cup red onion, diced
  • 1 cup butternut squash, diced
  • 1 can kidney beans, drained
  • 1 can pinto beans, drained
  • 1 cup hominy
  • 1 28 oz can diced tomatoes with juice
  • Couple of shakes liquid smoke
  • Diced scallions, chopped cilantro and shredded cheddar cheese, for topping (optional)


  1. Heat oil in large dutch oven. Add onions, peppers and tempeh along with 1 Tbsp each of the chili powders, cumin, paprika and salt. Saute until vegetables are soft and tempeh is browned.
  2. Once browned, add the butternut squash, beans,hominy, and canned tomatoes along with 1 Tbsp more of chipotle chili and the turmeric. Taste and season, as needed. Add the smoke, if using. Simmer on stove until butternut squash are tender. Serve topped with cheese, cilantro and scallions or whatever you love!


Guilt-Free Fettuccine with Pumpkin & Leeks

October 21, 2014
Pumpkin Leek with Edamame and Mung Bean Fettuccine

Try this gluten-free, high protein mung bean and edamame fettuccine tossed with a creamy leek and pumpkin sauce for a simple weeknight meal! I love experimenting with these fun guilt-free bean pastas from Explore Asian. I make my black bean pasta with olives and cauliflower all the time. It’s so filling and high in protein and fiber…what […]

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Lemon Kale Pasta with Dried Cherries & Eggs

October 5, 2014
shredded kale pasta with lemon and egg

 Shredded kale, hard-boiled eggs, dried cherries and Asiago cheese are tossed with olive oil and lemon for a quick and easy weeknight kale pasta meal! [Disclosure: By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not […]

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No-Bake Fig Newton Snowballs

October 3, 2014
no-bake fig newton balls

These no-bake fig newton snowballs are bite-sized balls of energy. With no-sugar added, they’re a healthy dose of fig deliciousness! I am kind of proud of these little snowballs. They are the result of almost an entire Costco-sized bag of dried fig failures, but sometimes you have to keep at it until you get it […]

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Roasted Butternut Squash with Broccoleaf Greens

September 29, 2014
butternut squash with greens

Caramelized and roasted butternut squash tossed with sweet broccoli leaves — step aside kale, there’s a new super-green in town! Greens are my absolute favorite plant food and I love incorporating different varieties into my meals. My salads typically contain 2-3 different types of greens and I’m always looking for ways to fold greens into […]

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{recipe redux} Cranberry Macadamia Nut Squares

September 22, 2014
Cranberry Macadamia Nut Energy Bars

Dehydrated cranberries and rich macadamia nuts are the highlight in this delicious little square.  Super easy, no-bake, and no added sugars! This month’s recipe redux theme is pretty out of the box. We are using the food dehydrator! Pretty exciting, huh? Now I’m pretty sure that you don’t have a dehydrator, so I created a recipe […]

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Blog Brûlée + Clean Eating Recipe Round-Up

September 18, 2014
blog brulee hosts

I spent last weekend at Smuggler’s Notch in Vermont attending Blog Brûlée, a super-fun blog retreat (a.k.a. party) hosted by four amazing RD friends of mine. My attendance at Blog Brûlée was partially funded by the Sponsors of the event, but I wasn’t compensated to write this post. Gretchen Brown, Deanna Segrave-Daly, Robin Plotkin and Regan Miller Jones are not only super cute, they’re also […]

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