fruit facts: pineapple


The pineapple, while it may be one of the weirdest looking and often painful feeling fruits, is one of America’s favorite tropical fruits. While you can buy pineapple in chunks, tidbits, crushed, or rings in the canned food aisle, pineapple, like all fruits, is best fresh. A lot of people are intimidated by a whole pineapple – how do I know when it’s ripe? How do I cut it? What can I do with it? Is it good for me? Let’s discuss:

Pineapples are pretty cool. They come from the Bromeliaceae family, which, really, ok you don’t care, but it’s the only edible plant in its family. What’s cool is how they grow. The plant’s flowers all fuse together, and slowly the fruit starts to form around a core. Wanna watch a timelapse video of it happening? Of course you do. Just come back, ok?

So, pineapples are grown in places like Brazil, Costa Rica, and the Philippines. They are in season in your local grocery stores from March to July, but you can buy pineapples all year round. Pineapples, unlike bananas or avocadoes, do not ripen more after they are harvested, so it’s important that you pick a good one from the store. But how do you know a good pineapple from a bad one?

First, look at it. Color isn’t necessarily a good indicator as pineapples can be green and ripe but also could be more golden yellow. Look at the leaves – make sure they’re nice and green and that they aren’t getting brittle and brown. Everyone doesn’t believe in the pulling a leaf theory, but I do. Pull a leaf from the center of the pineapple; if it gives fairly easily, the fruit is ripe. Now, smell the pineapple. If it smells sweet and like pineapple, it should be good, but if it smells overly like pineapple to the point where it smells a bit fermented or like alcohol, it’s going bad. The skin should look healthy and without cracks and when you squeeze the pineapple, it should give a bit to your touch.

Once you have your pineapple home, it’s time to cut! Not ready? You can keep your pineapple on the counter for up to five days. It won’t ripen or sweeten any more, but, if you are worried that it’s a bit ripe, it will soften a little bit and the acidity will go down a bit. Pineapple’s best flavor is, however, at room temperature, so, don’t cut it until you’re ready to use it. Now, a picture is worth a thousand words, so, this video must be worth a million. Everyone’s got their own way to cut a pineapple, but I like this way because I feel like I have the least amount of waste and the most stable way of cutting it. The gist is that you cut the top and bottom off, quarter the pineapple, remove the core and skin, and cut it how you like. Check it out:

Now, you may not hear about pineapples being a superfruit like pomegranates and you don’t see people putting them in everything like kale, but pineapples have a lot of great nutritious qualities. First, one cup of chunked pineapple has just 74 calories. It also has half of your daily Vitamin C needs, an awesome anti-oxidant and great for your immune system. Its strongest nutrient is the mineral manganese, which is great for energy production, control of your blood sugar, and again, antioxidant properties. It also has a good slug of vitamin B6 and copper.

One of the most remarkable and unique things about pineapple is the enzyme bromelain. Bromelain is a digestive enzyme that breaks down protein. Bromelain has anti-inflammatory properties that have been suggested to be helpful with reducing swelling and inflammation all over the body. For instance, it may help with sore throats, arthritis, gout, and may help speed recovery from surgeries and injuries. Because bromelain breaks down protein, the best way to get these extra benefits is to eat it by itself in between meals. However, there are useful ways to take advantage of the fact that bromelain breaks down protein. Most meat tenderizers that you buy in the store contain extracted bromelain to help soften the meat. If you’d like to do this with pineapple itself, include some fresh pineapple or its juice in your marinade. An important thing to note, though, is that heat destroys bromelain, and most canning processes involve heat, so, in order to get all the benefits bromelain can provide, use and eat fresh pineapple. For the same reason that it can tenderize meats, it can also turn dairy. Milk and other dairy products like yogurt should not have fresh pineapple added to them; it’ll start to break down the protein in them and give it an off-taste. The same goes for gelatin, which won’t set if you use fresh pineapple.

There are lots of ways to incorporate fresh pineapple into your diet. In the morning, it’s great in a smoothie with peach, mango, ginger, and kale. Eat it fresh as a snack, put it on kebabs with chicken, or in the summer, grill it for a delicious side dish.

I know most of you have had fresh pineapple before, but hopefully this gives you more of a reason to go grab one next time you pass by it in the store. They may be intimidating to cut, but it’s really not that bad once you get the hang of it, and for the amount of fruit you get out of a pineapple, they’re economical as well. Pineapple also has a lot of great nutritional properties (as pretty much all fruits and veggies do), so don’t feel guilty about adding it to your diet. It’s a great snack or finish to a meal instead of a slice of cake or a bowl of ice cream.


#basic green apple chopped salad


Somehow this year people have started to make fun of people for loving fall. We introduced the concept of the term “basic” – a title given to white girls in yoga pants, sipping on PSLs (am I basic for abbreviating pumpkin spice latte?), doing fall things with their friends. It kinda makes us, the true and faithful fans of fall, look like we just jumped on the bandwagon.

Call it what you want, I love fall. What’s not to love? We’re so over summer and we’re only getting glimpses of winter. People everywhere are getting out their boots, jackets, and scarves. They’re venturing outside to enjoy a brisk hike, beautiful fall leaves, and my personal favorite, apple picking.

Every year since we started dating, my husband and I have gone to the same orchard to pick our apples. This year was our 7th trip (what?!?!?) and we loved it just as much as the first time. We always head north to just outside of Charlottesville to Carter Mountain Orchard. Set on top of a mountain, you get a beautiful view, clean fresh air, and, well, a workout. The staff is always so friendly and each year they provide a map of which apples are ready to pick. Last weekend, Pink Ladies, Fujis, Granny Smiths, Staymans, Winesaps, and Jonagolds were all ripe for the picking. We’ve learned over the years that we don’t really care for the Staymans, Winesaps, or Jonagolds, so we just stuck to the other three.

Now, if you’re like me, you get ambitious. You pick some apples, you think, “that’s not that many”, and surely you’ll fly through them just eating them as a snack. Then you get home and realize how many you really picked. While we love eating ours as-is, we’ve also loved dehydrating apple slices into apple chips this year as well. I decided also to take some of the Granny Smiths and make a simple chopped salad.

I love chopped salads. Everything’s already in bite-sized pieces, you get incorporation of all of the flavors in each forkful, and you end up using way less dressing. This salad is inspired by one of my favorite former restaurants in our town. At Bull Branch, the eclectic menu constantly changed with the seasons, but, this salad always seemed to be a staple. One note – I don’t really love parsley. I put it in the recipe and it’s in the version I photographed, but, I prefer it without. Bull Branch always used parsley, so, to be true to the copycat, I added it, but, only add it if it’s your thing. I think it’s great without.ingredientsover

This salad would comfortably feed 2 as a large side dish to a protein at dinner or as a lunch in and of itself. If serving it as an appetizer or with a larger meal, this can certainly be 4-6 smaller portions. The ratio is pretty simple, and the portions can be easily modified to meet your tastes. This salad is great freshly made, or prepared ahead of time.  Granny Smiths tend to brown slower than most apples and the lemon juice in the dressing will help preserve the color.  If you’re looking for a way to use up some Granny Smiths – try this one out! It’s low in calories, offers omega-3s from the walnuts, Vitamin K from the celery, and the healthy sugars in the apples keep this very low on the glycemic index.  As a bonus, it also contains 4 grams of complete protein (in a quarter-recipe serving).  Check out all the nutrition facts for this recipe here.

#basic green apple chopped salad


  • 2 medium Granny Smith apples, washed and diced
  • 6 medium stalks (or 4 large stalks) organic celery
  • 1/3 cup walnuts, chopped
  • 1/3 cup crumbled feta cheese
  • 2 tbsp chopped parsley (optional)
  • Juice of 1 lemon, or 2 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt and Pepper to taste (remember feta is salty!)
  1. If your apples aren’t organic, or if they have a waxy coating, follow the link above to learn how to remove the wax from your apples.  Once clean, quarter, core, and dice into bite-sized pieces (see below).cuttinguptheapplecollage
  2. Chop the celery into similar-sized pieces, slicing ribs length-wise where needed.  Don’t be afraid of leaves on celery, they have great flavor!celery
  3. Chop walnuts if whole and as well if you buy a block of feta as opposed to crumbles, break into small pieces.walnuts
  4. Chop parsley finely. parsley ingredientsready
  5. In a bowl big enough to hold all ingredients, squeeze the juice of one lemon.  Whisk in the olive oil, salt, and pepper.dressing
  6. Add all of the ingredients and toss with the dressing.  Taste and adjust salt and pepper to taste.  Add extra of any of the ingredients to suit your taste.
  7. Eat immediately or cover and refrigerate to eat later.  If salad dries out in fridge, add a bit more lemon juice and/or oil to loosen up salad.finishedbowl

got milks?


Here on amacaday, I want you to learn more than great recipes. I want you to know why you’re eating what you’re eating, or in this case, drinking. The phrase “you are what you eat” comes to mind here. Lots of food blogs out there focus on awesome photos and delicious recipes, but, here, you’re going to get a bit of education as well (nerd alert!).

With that said, I’m going to start implementing “Why Wednesdays”. Life’s too short to eat without purpose and reason. That’s not to say that we shouldn’t enjoy what we eat, but I want you to eat things that are not only pleasing to the tongue, but that your whole body can feel good about. Food is the fuel to your body’s engine. Let’s fill up more on premium and less on unleaded.

Last week I posted a recipe for homemade almond milk. Have you tried it yet? You’ll be amazed at how easy it is and how lovely the results are. The question I think a lot of people are asking, though, is what’s wrong with regular milk? And which is the best milk alternative?

Let’s discuss first why so many people are shying away from cow’s milk. There are lots of arguments out there for why not to drink cow’s milk. Many will say cow’s milk is for calves, just like breast milk is for babies. You’ll hear a lot that humans are the only living beings that drink the milk of another animal. It’s true. Cow’s milk provides a lot of great nutrients, but unless you’re getting your milk from a farmer you trust and your milk is raw, there may be lots of stuff in your milk you don’t want. I could go into the environmental tirade of the fair treatment of animals, the amount of waste cow’s produce, the food processing industry in general, but, I’m not going to here. You can read up on that on your own. I’m not saying I don’t still eat cheese and the occasional ice cream cone, but I’ve cut back on my milk consumption a lot.

For some people, avoiding milk is out of necessity.  Worldwide, about 65% of people have some sort of lactose intolerance. This percentage varies in different parts of the world; for instance, in Asian countries, the percentage is around 90%, whereas parts of Europe and North America are as low as 5%. The amount of children with dairy allergies has been on the rise in the last 10 years as well.

Lactose intolerance can be seen in varied degrees of severity. Some people may not know that their health issues are actually related to milk and dairy products.  Beyond being lactose intolerant, some people avoid milk because of its sugar level and also its level of acidity. All of these issues can be solved by choosing a milk alternative.  I’ve created a chart of the most common milk alternatives available in the grocery store today.  Choosing the best option for you is really based on what you want out of milk — if you are looking for protein, you may choose cow’s milk or soy, but if you’re looking for something low in sugar and calories, you may choose almond milk.


The bigger picture to think about is why you need to make milk a part of your diet.  If you think you should be drinking milk for the calcium, you absorb more from leafy greens than you do from milk. Even dairy-free milk substitues shouldn’t be added to your life to necessarily boost it nutritionally. These are more here for if you absolutely need milk as part of a recipe or you’re really craving drinking a glass. At the end of the day, none of these milks offer anywhere near as many good things for you as other foods. I typically keep milk around for dairy-like smoothies, the occasional oatmeal or cereal in the morning, or sometimes to add to a creamy dish. Every once in a while I just want a glass to accompany something sweet or rich.

If you do desire to continue having a milk in your kitchen, making your own of any of these is the best way to go. The concept I introduced for almond milk could be used for any of the other milks above.  If you are going to buy from the store, buying organic and non-GMO is always the best way to go.  Select refrigerated over shelf-stable (ew, milk just sitting on your shelf??!?). Look for the ones with the fewest ingredients and choose unsweetened/plain.  Hope this helps clear up the mystery of so many choices in the store and at home.

how to milk an almond

bluebottle2Ok, not really.  We won’t be sitting on a stool under an almond for this one.

The popularity of milk substitutes has been on the rise in the last ten years.  It all started with soy milk, then rice; now almond and coconut blends are all the rage.  So what’s the deal?  People are choosing milk substitutes for all sort of reasons:  allergies, lactose intolerance, nutrients, diabetes, because it’s trendy?  This week I’ll discuss milk vs. the milk substitutes we have available these days; the pros, cons, and the nutrition facts.  For now, let’s start with a method and recipe for almond milk.

I’m sure you’ve seen almond milk creeping up in popularity in your dairy section.  Move over soy milk, almond milk and it’s blended cousin coconut almond milk are taking center stage.  There are lots of options that you can choose when purchasing your almond milk at the store — unsweetened, sweetened, vanilla, chocolate, heck, there’s even iced coffee made with almond milk.  Unfortunately, with all of these choices, you get more than just almond milk.  Let’s take the label from Almond Breeze’s Unsweetened Almond Milk.

Naturally, almond milk does not have as much calcium as a glass of milk.  Let’s debunk that now.  Almonds do contain calcium on their own, but almond milk producers often add calcium carbonate to boost the calcium content to the 45% you see on the label.  Calcium carbonate is often found in multivitamins as well, so, think of it as crushing up one of those pills and stirring it into your milk.  Potassium citrate is typically used as a buffer or neutralizing agent.  Carrageenan is used as a thickener and emulsifier.  Almond milk naturally wants to separate, so this is used to keep the milk uniform.  Unfortunately, carrageenan, which technically is natural (derived from seaweed), has been known to cause inflammation in the gut.  Sunflower lecithin works in much of the same way, and though not dangerous, is just another additive.  And then we come to my favorite catch-all term . . . “natural flavor”.  Listen, pretty much anything can be called natural.  I just don’t like that such a vague term can be blanketed over so many substances and then just thrown on a label.  The remaining ingredients are much like the calcium carbonate — all chemicals added to boost the nutritional content of the almond milk.

So, with all that to say, I can tell you now you’re not going to get the nutritional content you see on the label above from your homemade almond milk.  Chances are, however, that you’ll get it somewhere else, whether that be your daily multi-vitamin, or the healthy choices you make throughout the day.  Let’s talk about all the healthy things that almonds have to offer this week, ok?

In the meantime, let’s get to how to make your own almond milk at home.

You’ll need to get yourself some almonds for obvious reasons.  I’d recommend getting just raw almonds.  Salted ones probably aren’t the best choice (besides, we’re going to soak these bad boys), and I’m sure roasted almonds would give you a delicious, but different flavor.  Try that out if you’d like!  I’m just using regular ol’ almonds.


Then, here’s what we’re going to do:  we’re going to soak them.  Again, we’ll need to discuss the importance of soaking nuts and grains at another time.  The short story is that soaking our almonds is going to allow the almonds to become nice a soft.  They’ll soak up a good amount of water (Two-thirds of their weight’s worth!) and the water will help deactivate many of the enzymes that actually inhibit proper digestion.  Just soak your nuts, k?  Yup, this post is about to sound all kinds of dirty.


All you’ll want to do is cover your almonds with a good layer of water; make sure the nuts are completely covered.  Now, you can cover it, or not.  I’d recommend not.  You’ll want to do the soak for at least 8 hours (overnight), but I’ve done it for up to 2 days.  If your kitchen is warm, you may want a shorter time.  The nuts will start to ferment if soaked too long or in too warm a place, so keep your eye and nose on them.  Fermented almonds are still fine to make into almond milk, but the flavor may not be desirable.  I found a little salt solves all the world’s problems in these instances.


It’s crazy how much water the almonds will soak up.  Check it out.  Same amount of almonds, before and after soaking:


Now that we have our soaked nuts, we can make almond milk!  Now, you do not need a Vitamix for this to work.  I promise.  You could even use a food processor if you don’t have a blender of any kind.  The Vitamix is just helpful to get as much of the almond-y goodness extracted from the nuts.

Now all that has to be done is to combine fresh water and almonds together in the blender, and let mix for a couple of minutes until you can no longer see chunks whirring by.  Check out the video below to see how its done:

Once you’ve got your blended almond milk, you’ll want to strain out the almond particles leftover.  This is mostly ash, insoluble fiber, and whatever meat of the almonds that didn’t completely liquefy.  In order to strain into a smooth milk, you’ll need something very fine to catch all of the almond meal.  I use cheesecloth folded over a couple of times, but you could also use a kitchen towel if you’re in a pinch, or, they even make these things called nut milk bags.  Oh yes, I know how bad it sounds.  These are great if you make a lot of milk or cold brew coffee.




Regardless of your straining choice, once you’ve poured your milk over your straining device and container of choice, you’ll need to start squeezing.  Because the almond meal is so fine, this will require some effort.  I recommend twisting the cloth to force the liquid out.  Twist.  Squeeze.  Breathe.  Repeat.  Get as much out as you can.  I recommend even sectioning small balls off of the fabric to get a better handle on the squeezing.  Oh yes.

cheeseclothgrab drippingmilk squeezedbag

Once you’ve given up, you will have some almond meal left inside.  You can discard this, or, you can throw it in a dehydrator or on a cookie sheet in a low-heat oven and remove the remaining moisture.  This almond meal is great in smoothies for an extra fiber boost or as a crunchy granola topping.

wetmeal dryingalmonds

Now that you have just your milk, you’ll want to taste it.  I find that it needs just a pinch of salt to round out the flavor.  On its own, the milk can have a bit of a raw or green taste to it and I find that the salt just mellows it out.  Add a pinch at a time, stir, and taste so that you get the perfect amount in for your liking.


You then can store your milk in the fridge in an airtight container for up to a week.  At about the 10 day mark, mine had definitely gone sour, which I could smell and taste.  Since your homemade almond milk will not have any of the thickeners or emulsifiers like the its store-bought counterpart, make sure you shake your container before use.


Feel free to play around with the recipe.  Add a vanilla bean or some vanilla extract for vanilla almond milk.  A few dried dates sweeten up the almond milk nicely if that’s more your style.  Or, how about a couple of dried dates and some cocoa powder?  Next on my list is to add some unsweetened flaked coconut to the almonds for a coconut almond blend!




  • 1 cup raw almonds (soaked overnight)
  • 3-4 cups of water (I like 3 1/2.  The less water you use, the creamier and thicker the milk)
  • Pinch of salt to taste
  1. Measure out the almonds and cover with water in a container.  Soak the almonds overnight, up to 2 days.
  2. Drain off the water and rinse the nuts.  Pour 3-4 cups of water into a blender or food processor and add the almonds.
  3. Start your blender on low and work up to high, blending until no chunks are visible, 1-2 minutes or longer.
  4. Strain your milk into a container using cheesecloth, a kitchen towel, or a nut milk bag.  Squeeze as much of the liquid out as you can.
  5. Taste your almond milk.  If salt is desired, add a pinch at a time, stirring and tasting after each addition.
  6. Refrigerate your milk for 7-10 days.  Shake before using.

what in the world is “amacaday”?

Did you Google it?  Ok, you probably didn’t.  You were probably smart enough to realize that amacaday is a play on words, right?

Everyone knows the popular slogan “an apple a day keeps the doctor away”.  Well, you can imagine, any combination I could think up that involved “an apple a day” in the realm of domain names was taken years and years ago.

Enter: brainstorming.

Well, maybe not that much brainstorming.  After I had exhausted all of the “apple a day” combinations, I decided to move on.  I absolutely love apples.  My favorite apple, as you may have guessed, is the McIntosh apple.  It has a beautifully thin but crisp skin, a perfectly white flesh, a clean flavor, juicy texture, and the best aroma of any apple hands-down.  I decided that I’d go with a specific apple for the title of my blog and play on Apple’s logo for my logo (they are, after all, McIntosh computers).

So, there’s the back story on how amacaday was born.  I hope you stick around to see this page grow and flourish.  Thanks for stopping by 🙂

Welcome to

It’s likely if you are reading this, you’re a friend of mine on Facebook, Twitter, or Instagram and you’ve come to see one of my last items on my #thirtyto30 list accomplished.  This site is nowhere ready to be fully functional, but, I’m hoping with the winding down of my list of things to do in my 29th year, I will be able to focus on things that matter.

If you do not know me or are not familiar with my “list”, I decided last year on my 29th birthday that I wanted to make my last year in my twenties count.  I made a list of 30 things I wanted to do before I turned 30.  Well, today is November 4.  Tomorrow I turn 30 and in true Megan style, I am procrastinating getting the last handful of things cross off of my list.  All I have left to do tonight is take a picture, watch One Flew Over the Cuckoo’s Nest, and then SLEEP!  If you want to read more about my journey which I desperately need to update, please visit

So, one of the items on my list was to start my nutrition website.  As a nearly “thirty something”, I’ve wanted to start a blog for a long time.  This was the year for me to really stop talking about doing things and start actually doing them.  While many of the things on my list I will probably let fall by the wayside, I really hope this is the beginning of a focus.  I have a degree in food science and nutrition and have not really been able to utilize it in my current location and place in life.  I’m praying that this site not only opens doors for me, but also is a place where people enjoy coming to learn and be entertained.

As I’ve taken a look at the blogs out there, at least in the food category, they fall into two places.  There are the recipe-rich, photography-filled sites full of great ideas and maybe slightly healthy recipes, but no explanation as to why.  Then there are sites out there that probably have lots of great information and are very educational, but look boring, and quite honestly, I leave the site after about 5 minutes because I lose interest.  I want to bring those two worlds together.  I want to share recipes with you, show you how enticing food that is good for you is, but also tell you why, and help you understand the food that fuels your body a little better.  Think Alton Brown meets Ellie Krieger.

I promise to keep working on this site to bring more content, humor, and what one of my coworkers like to refer as “food porn”.  I hope this becomes a place that you check on the regular, a place where I can teach you something you didn’t know before, a place where you feel the things you are reading are really making a difference in the choices you make and the way you live your life.

Thanks for stopping by, I can’t wait to share more with you.