The Author of EATING IN COLOR Explains Why There are NO Longer Any Excuses for Failing to Eat Healthy

Frances Largeman-Roth is the go-to nutritionist for all the network morning shows, and you’ve see her on CNN, The Rachael Ray Show and she is a regular on The Dr. Oz Show. She has also lent her expertise as a judge for Food Network Challenge and The James Beard Awards. Now, this super star of healthy eating is bringing her passion for nutrition to a special interview that will show people how to choose healthier foods for March, which is NATIONAL NUTRITION MONTH. Frances discusses how to make quick, easy nutritious meals for busy families. This interview will also showcase some nutritious foods that are better for you and tastes good!

One of my go-to suggestions for Nutrition Month is to add more seafood to your diet because of the many health benefits. The Dietary Guidelines for Americans recommend eating 2 to 3 servings of fish each week. I reach for Bumble Bee Solid White Albacore because it’s wild-caught, premium quality lean protein. It’s also low in fat and saturated fat, and an important source of vitamins and minerals like Vitamin D, iron and selenium. I love using Bumble Bee Albacore in recipes like this Tuna and Black Bean Burrito Bowl and Chipotle Tuna and Avocado Salad Sandwich because it has a firm, steaky texture and fresh taste. Bumble Bee Albacore is a quality, delicious lean protein you can see and taste the moment you open the can. It’s the perfect way to incorporate more seafood into your diet. For me, Only Bumble Bee Albacore will do.

A common misconception is that chunk light tuna is a lower calorie version of tuna. Most people don’t realize there are different species of tuna. In fact, only 5% of consumers can accurately describe the difference between solid white albacore and light tuna. Bumble Bee Albacore has a firm, steaky texture and fresh taste, while chunk light tuna is soupy and runny. Bumble Bee Albacore the perfect ingredient to enhance any recipe. For more information, visit

Tuna and Black Bean Burrito Bowl with Cilantro-Lime Dressing

This simple flavorful dish comes together in 15 minutes and is packed with nutrition. Quickly sauteed kale and mushrooms are served over black beans and quinoa and topped with a creamy avocado cilantro-lime dressing.
Prep Time: 15 minutes
Servings: Serves 4

1 can (5 oz) Solid White Albacore in Water, drained and flaked
1 cup cooked quinoa
1/2 teaspoon cumin
1 cup black beans, drained and warmed
1 1/2 tablespoons extra virgin olive oil
2 cloves garlic, minced
2 cups kale, destemmed and roughly chopped
2 cups portabella mushrooms, roughly chopped
1/2 teaspoon red pepper flakes (or more to taste)

Cilantro-Lime Dressing Ingredients:
1/2 cup loosely packed fresh cilantro
1 clove garlic, raw
1 small cucumber
3 limes
1 tablespoon sugar
2 tomatillos, de-papered
1/4 cup white vinegar
1/2 ripe avocado
Dash salt


Toss quinoa with cumin and black beans in the bottom of four shallow bowls. Heat oil in a saute pan over medium high, and add garlic, kale, mushrooms, and red pepper flakes, stirring to cook until wilted and soft, about 7-8 minutes. Spread half into each bowl on top of black beans. Add chunks of tuna on top of kale & mushrooms. In a blender or food processor, combine dressing ingredients (except for 1 of the limes) and purée until smooth. Pour mixture over each bowl evenly. Cut the remaining lime into wedges and garnish bowls.

Chunky avocado, crisp corn, fresh tomato and chipotle seasoning make this no-mayo tuna salad sandwich recipe a must try! Featuring Bumble Bee® Solid White Albacore Tuna and bright flavors, this sandwich will be a highlight of your day. Serve atop greens as a delicious salad too!

Chipotle Tuna and Avocado Salad Sandwich with Corn and Tomato

Chunky avocado, crisp corn, fresh tomato and chipotle seasoning make this no-mayo tuna salad sandwich recipe a must try! Featuring Bumble Bee® Solid White Albacore Tuna and bright flavors, this sandwich will be a highlight of your day. Serve atop greens as a delicious salad too!
Prep Time: 15 minutes
Servings: Makes 2 sandwiches


1 5-oz can of Bumble Bee® Solid White Albacore Tuna in Water, drained and lightly broken up into chunks
1/2 avocado, cut into 1/2-inch cubes
1/2 cup of halved grape tomatoes
1/2 cup of sweet corn, cooked or thawed from frozen
1 tablespoon of roughly chopped parsley
1 1/2 teaspoons of lemon juice
1 teaspoon of red or white wine vinegar
1 teaspoon of honey
1/2 teaspoon of chopped garlic
1/4 teaspoon of chipotle chili powder
1/4 teaspoon of kosher salt
4 slices of hearty whole grain bread


In a medium bowl, gently toss tuna and the chunks of avocado together until combined. The avocado should be somewhat chunky, but some of it will get lightly mashed onto the tuna. Add tomatoes, corn and parsley, tossing gently to combine. In a separate small bowl, whisk together ingredients – lemon juice through salt. Drizzle the dressing over the tuna mixture and toss to coat. Divide tuna evenly among the slices of bread to make two sandwiches.

You know, it’s important to stay fueled for your active lifestyle, and avoid getting hungry. One way I do that is by keeping Crunchmaster Multi-Seed Crackers on hand, because Crunchmaster are the perfect better-for-you snack this National Nutrition Month. They’re gluten-free, low in sugar, and 100% whole grain. They are made with wholesome ingredients like brown rice, sesame, quinoa, and flax. Plus, you can enjoy as many as 15 crackers per each 140-calorie serving.

Theses delicious, crunchy, baked crackers are strong enough to hold up to toppings and dips like this light take on Warm Spinach and Artichoke Dip. Available in a resealable pouch, it’s the perfect cracker to keep in your gym or work bag so you can fuel up without getting weighed down. For more information, visit

Warm Spinach and Artichoke Dip

This light take on a classic dip is lower in fat, but not in flavor!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

• 1 tbsp olive oil
• 1 pkg (5 oz) spinach
• 1/3 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1/3 cup grated Asiago cheese
• 8 oz reduced-fat plain brick-style cream cheese
• 2/3 cup Greek yogurt
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1/4 tsp each salt and pepper
• Pinch cayenne pepper (optional)
• 2 jars (6 oz) artichoke hearts, well drained and finely chopped
• 1 pkg (4.5 oz) Crunchmaster® Multi-Seed Crackers

1. Preheat oven to 400˚F. Heat oil in large skillet set over medium heat; cook spinach for about 3 minutes or until wilted. Let cool completely. Squeeze out excess moisture and chop finely.
2. Combine mozzarella, Parmesan and Asiago cheese; reserve 1/4 cup and set aside. Using electric mixer, beat cream cheese until light and fluffy. Add yogurt, lemon zest, lemon juice, garlic, salt, pepper, cayenne (if desired), and remaining cheese mixture; beat until blended. Stir in spinach and artichokes.
3. Scrape into greased 4-cup baking dish. Sprinkle with reserved cheese mixture. Place on baking sheet; bake for about 15 minutes or until heated through and top is golden brown and melted. Serve warm with crackers

The truth is that not all condiments are created equal and calories can add up quickly with dressings and condiments. When it comes to the products you use in your nutritious meals it matters! This month, JUST is launching their new and improved Just Mayo recipe with 40% fewer calories and less fat, which is why I recommend Just Mayos and Dressings. They’re delicious, healthier, sustainable products that make it easier to eat well, while helping to create a better food system that is Just For All. These chef-crafted condiments come in flavors like Traditional, Chipotle, Truffle, Garlic, Caesar, Ranch and more. For new recipes to try visit
Just Mayos and Dressings are a better option to compliment nutritious recipes this month, without sacrificing flavor or texture. Try these Southwestern Stuffed Tomatoes with Just Mayo Chipotle! You can find this recipe and product information online at JUST products cost around $4 and are available at your local grocery retailers or Amazon.

Southwest Stuffed Roasted Tomato

Serves 6

3 ears yellow corn, husked
6 large globe tomatoes (not roma)
2 teaspoons grapeseed or canola oil, divided
½ cup red onion, finely chopped
2 teaspoons garlic, minced
½ cup red bell pepper, finely diced
1 (15 oz) can black beans, rinsed and drained
⅓ cup Just Chipotle Mayo
½ teaspoon chipotle chili powder
½ teaspoon ground cumin
1 teaspoon salt
Freshly ground black pepper
¼ cup panko breadcrumbs
¼ cup fresh cilantro, chopped
1 lime

1. Steam the corn – Preheat oven to 425°F and arrange a rack in the middle. Fill a medium pot with 1½ inches of water, then place a steamer basket inside the pot. Place a lid on the pot and bring the water to a boil. Add the corn to the steamer, cover, and steam it until tender and bright yellow, about 7-10 minutes. Carefully remove corn from the steamer and let it cool until comfortable to handle. Cut corn kernels from the cob with a large knife and place kernels in a large bowl.

2. Prepare the tomatoes – With a paring knife, carefully cut off 1/8 inch from the top of each tomato. With a melon baller or spoon, carefully remove the seeds and pulp from the tomato without removing too much flesh or puncturing the tomato. Discard the seeds and pulp. Rub the outside of the tomatoes with one teaspoon of the oil. Place the tomatoes in a single layer in glass baking dish.

3. Make the filling – Over medium heat, warm one teaspoon of oil in a medium sauté pan until shimmering. Stir in the onion and garlic and cook until beginning to soften, but not browned, about 2-3 minutes. Add the diced red bell pepper and black beans and cook for another 2 minutes until beans are just warmed through. Add the black bean mixture to the bowl of corn. Fold in the Just Chipotle Mayo, chipotle chili powder, ground cumin, salt, and pepper to taste.

4. Stuff the tomatoes – Pack each tomato with the vegetable mixture. Top with the breadcrumbs.

5. Roast – Roast until tomatoes are tender but still hold their shape, 25 to 30 minutes. Cut the lime into 6 wedges. Garnish the roasted tomatoes with cilantro and lime wedges. Serve immediately.

Beet Hummus
Serves 6

1 medium beet, roasted
½ cup walnuts, toasted
1 small clove of garlic
1 14-oz can white cannellini beans, rinsed and rained
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
6 mini pitas
Just Ranch
1 carrot, sliced into thin discs
Fresh dill

1. Roast the beet – Trim the root and stem off the beet, leaving the skin on. Wrap the beet completely in aluminum foil. Roast at 400°F for one hour. Once the beet is cool enough to handle, rub the skin off and chop the beet into chunks.
2. Toast the walnuts – Toast the walnuts on a dry baking sheet in a 350°F oven for 8-10 minutes, or in a skillet on medium-low until noticeably fragrant.
3. Blend the hummus – Put the chopped beet, garlic clove, and walnuts in the bowl of a food processor and pulse until chopped. Add the white beans, apple cider vinegar, olive oil, salt, and pepper. Process until smooth. Add an additional tablespoon or two of olive oil or water if the mixture is too thick.
4. Serve on pitas –  To serve, put a heaping tablespoon of the beet hummus onto each pita. Use a spoon to make a small hollow in the center of the hummus to hold the Just Ranch. Top each with a dollop of Just Ranch. Finally, garnish each pita with discs of carrot and sprigs of fresh dill. Serve immediately.

For some people, one way to improve your health by introducing good bacteria into your body. I do this with LoveBug Probiotics, a premium line of award-winning probiotics that are 15 times more effective than other leading probiotics. LoveBug Probiotics use a patented time release delivery technology so the good bacteria make it past the stomach acid barrier alive. LoveBug has a range of probiotics for the whole family, including the recently introduced Tiny Tummies, the first multi-strain staged probiotics for babies, specifically designed to support developing microbiomes during the first years of life.

LoveBug Probiotics recently introduced Tiny Tummies, the first multi-strain staged probiotics for babies, specifically designed to support developing microbiomes during the first years of life. Their products are sold nationwide, in retailers like Target and Vitamin Shoppe, a full list of retailers can be found on their website. For more information, visit