Alana Sugar

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Alana Sugar is a Certified Nutritionist with many years experience as a Dietary Consultant. She resides in Alexandria, Virginia where she works teaching classes, facilitating seminars, consulting with individual clients, writing articles, and creating healthy, all-natural recipes. Alana’s currently works with The American Institute for Cancer Research, Whole Foods Market, The United States Federal Government, the City of Alexandria, VA, and the City of Rockville, MD. She has been working with Whole Foods Market for 25 years.

Blog Posts By Author

July 21, 2014 @ Whole Story
Plums are wonderful grilled, sautéed, poached, baked and broiled. They are also interchangeable in recipes that call for other stone fruit, so experiment. Here are some ideas and recipes for enjoying this season’s plum harvest.
July 14, 2014 @ Whole Story
Salsa is about way more than chips. It’s a compilation of fresh ingredients designed to complement and enhance a wide array of fabulous food from soup to appetizers, mains to sides and even dessert.
July 7, 2014 @ Whole Story
A good fruit salad can be simple with just a few fruits tossed together or elaborate with exotic fruits, sauces, nuts, chocolate, cheese and more. In fact, some of the tastiest fruit salads include vegetables too.
June 30, 2014 @ Whole Story
Although traditional potato salad is always a favorite at a picnic or outdoor party, it’s fun to get creative by exploring a variety of flavors and ingredients like grilled veggies, olives or legumes.
June 23, 2014 @ Whole Story
Pasta salad can be simple and good, but the real fun starts with the addition of fresh herbs, seasonings, grilled or roasted veggies and experimenting with noodles.
June 16, 2014 @ Whole Story
Cantaloupe is delicious and cooling, sweet and juicy and in-season now! June through August is peak cantaloupe season, so it’s time to experiment with different recipes.
June 9, 2014 @ Whole Story
While traditional guacamole calls for onion, cilantro, lime juice, tomatoes, hot peppers and salt, there are plenty of unique ingredients to try. Pick up green garbanzo beans, peas, Greek yogurt or bell peppers and experiment!
June 2, 2014 @ Whole Story
In recipes for soups, stews, marinades and batters, you can replace some or all of the water, broth, wine and other cooking liquid with beer. You can even add beer to a cake or bread batter. Beer adds character, an earthy, rich flavor and depth, and that certain something that you just can’t put your finger on.
May 19, 2014 @ Whole Story
If you’re like me, you’ll grill anything you possibly can – meat, chicken, fish, veggies, fruit, tofu and tempeh – and one thing is certain: Using a marinade or dry rub makes all the difference in the world!
May 12, 2014 @ Whole Story
Crunchy. Packed with flavor. Beautiful bright colors. I can’t get enough of bell peppers.
May 5, 2014 @ Whole Story
Although it’s a tropical fruit, pineapple is loved around the world. It’s often served with fish or meat, but it’s equally delicious with tofu or tempeh.
April 28, 2014 @ Whole Story
Strawberries are best in the spring, particularly in May and June. You’ll want to enjoy them for breakfast, lunch, dinner, snacks, beverages and desserts. Strawberries are sensational in a wide range of foods.
April 22, 2014 @ Whole Story
Fresh peas come in and out of season very quickly. If you’ve never had fresh peas, you’re going to love our easy-peasy ideas and recipes.
April 14, 2014 @ Whole Story
Although smoked salmon has a long history with bagels and cream cheese, it’s a simple delicacy you can enjoy anytime – even snack time! It adds elegance and flavor to omelets, salads, sandwiches and spreads.
April 2, 2014 @ Whole Story
Deliciously creamy, savory and sometimes a little sweet, deviled eggs are a favorite for parties, brunches, picnics and more. While traditional recipes are always popular, you can get seriously creative with deviled eggs.
March 31, 2014 @ Whole Story
Asparagus is such a versatile vegetable — delicious hot or cold, sautéed or steamed, roasted or grilled – and they’re at their peak in the spring.
March 24, 2014 @ Whole Story
Spring is the perfect time to experiment with carrots in a variety of recipes and meals from soup to salad and beyond.
March 17, 2014 @ Whole Story
If life’s giving you lemons, make more than just lemonade! Lemons add brightness and zingy flavor to a variety of dishes from soup to dessert.
March 10, 2014 @ Whole Story
While cabbage has a rich history with traditional Irish fare, it’s also a mainstay of cuisines from around the world. Cabbage is often eaten raw in salads and slaws like but it’s also delicious braised, sautéed or baked with meats or other vegetables.

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