Mary Collette 
The last couple posts have spotlighted processed foods since they are making headlines these days. More and more experts are advising us to cut back on them. But, But, But Processed foods are so good. They taste great. Remember the famous Lay’s potato chip line, “Bet you can’t eat just one!” They are grab ‘n … Read more
The blustery, chilly days of March have me thinking about hearty potato dishes, especially this “fusion style” potato soup. I was skeptical of it at first, since it included Indian spices (coriander and turmeric) along with western herbs (rosemary and thyme,) and then Asian-y coconut milk. Could that much fusion really work? It did for … Read more
This thought came to me one day when I was cooking for dinner guests. I kept tasting the main dish to check the seasonings. Although I’d made the dish a couple times before and really liked it, on this particular afternoon it just left me unenthused–and a little panicked! It was with some trepidation that … Read more
I got some panicked responses after a newsletter that included crackers on the list of processed foods that aren’t such good friends on the health journey. As one reader emailed: “Crackers are bad? Say it ain’t so Mary! I’m such a cracker scooper!” Indeed, what could be wrong with crackers? They’re not filled with sugar … Read more
Ever wind up with random bits of leftovers in the fridge? They can be a headache because you don’t want them to go to waste, but they can also be a source of unexpected inspiration. This happened last week with some leftover canned tomatoes. I was making plain roasted cauliflower, which I can happily eat … Read more
In a recent newsletter, holistic certified nutritionist Elyse Wagner made a vulnerable share. She described how she had made a super yummy bean dip for the Super Bowl and then proceeded, chip by chip, to eat “HALF yes, HALF of the bean dip before HALF TIME.” As an experienced health coach, Elyse knew she needed … Read more
Don’t get me wrong. I love winter’s root vegetables, cabbages and squashes. But being pretty sturdy vegetables, they need to be cooked quite a while which can leave them rather . . . pale looking. So here’s a quick hack that solved the problem. Before: Here’s my dish of red cabbage, rutabagas, potatoes and parsnips. … Read more
I get a farm share that always features a lot of beets. They are delicious of course, but I’ve been scratching my head for some new uses. My latest idea: a twist on tuna salad. Amounts are approximate; adjust for your tastes. Serves 1 1/2 cup roasted beet matchsticks 3/4 cup sliced celery 1/2 cup … Read more
Around January 19th, I saw a post notifying us that it was the “Official End of New Year’s Resolutions Day.” I call it the White Flag Day, the day we finally wave the white flag, throw in the towel and forget about our erstwhile resolutions that are barely three weeks old. There’s nothing too new … Read more
The point of Meal Making Transformation is to comfortably make the health-giving meals of your dreams–without getting sidetracked by confusion about what’s healthy and what’s not. Watching Your AGEs as You Age I just read an article(1) about compounds in the body called Advanced Glycation End products (AGEs.) (1) These compounds have the unfortunate effect of … Read more