People Ditch Sodas for Water and Other Encouraging Shifts Which do you think will come first: we eat ourselves to death or we bankrupt ourselves with health care costs? As dismal statistics continue rolling in about the state of our collective health, I find myself toying with that kind of no-win wager. So it inspired … Read more
While general microwave safety has yet to be resolved definitively, there seems to be growing consensus that microwaving in plastic poses dangers. The problem is that chemicals in some plastics–Phthalates and BPA, for example–can leach into food when cooked or reheated in the microwave. The potential for leaching with these types of plastics is increased … Read more
Just saw this trick in The Wall Street Journal, of all places! It does a good job displaying full-sheet recipes, which recipe card and cookbook holders can’t accommodate very well.
What a wonderfully versatile sauce! Use it over baked potatoes; to top chicken, fish or pork; over pasta with vegetables; as a condiment to perk up soup; as a salad dressing; or as a sauce for cooked vegetables (like carrots.) Spring Garlic-Chive Sauce Combine in the cup of an immersion blender and process a minute … Read more
Go one better than a breakfast burrito with this fast, breakfast quiche that is easily transportable for on-the-go eating.
How can limiting our choices actually make it easier to eat healthfully?
Seasonal Eating = Good Eating, Automatically I’ve been transitioning to place-based eating for close to a decade (see the previous post). With each passing year, I discover more and more amazing benefits–a whole dozen now: Nutritional Depth Nutrition experts continually exhort us to eat a wide variety of vegetables, in other words, a lot … Read more
Ready to make the joyful discovery that less is more: less in the way of selections actually brings more interesting variety and nutritional depth to mealtimes. Find out how to start.
It’s curious how marketers can claim the mantel of scientific sanctity for products that often list “corn syrup” as the first ingredient. What’s more, if we’re talking real “scientific research,” there are at least a few studies confirming the powerful benefits of food–numbering maybe in the thousands! Why don’t these studies carry much weight in fitness circles and gyms?
More tips on money-saving, cooking dried beans in a super accelerated fashion, classes and using bean juice.