This is the third of five articles on Transformation: Being New in Our Thinking. Maybe we don’t often think of the humble kitchen as a place for something as lofty as a “transformation.” But wait until you read this installment! The first newsletter in this Transformation series listed the amazing wealth of resources available to … Read more
A previous post shared ideas for portioning out large pieces of protein into smaller “Protein Paks” that you keep stocked in the freezer. It’s a great way to make sure you always have some easily accessible protein. While that is certainly a handy tip, it can leave you wondering why the big fuss about protein … Read more
Earth-Kind Opportunities in the Kitchen: In Honor of Earth Month Reducing food waste is an easy way to be kind to the earth. You’ve probably seen the reason, but if not: Once in a landfill, food waste breaks down and emits greenhouse gasses, including carbon dioxide and methane. Methane is 30 times more potent than carbon … Read more
This Asian-Style Risotto bears a resemblance to congee, a common Asian dish made by boiling grain in a large amount of liquid until it gets very soft, much like a porridge. This version also draws on Asian flavors of ginger, garlic, mushrooms and cayenne pepper, rather than the traditional Italian flavors of butter, white wine, … Read more
The Modern World’s Plague In today’s world, the spectre of Alzheimer’s looms large. Perhaps the disease is so frightening because, unlike other major conditions, there are no surgeries or drugs that can stop, cure or even arrest it significantly. A Hopeful Nugget A recent article (1) devoted four pages to the more than 40 years … Read more
This is the second of five articles on Transformation: Being New in Our Thinking, the missing link to speed and ease our journey to healthier, happier eating, for life. A previous post began the conversation around Meal Making Transformation, starting with why it’s a worthwhile concept to know about. As mentioned there, the parts and … Read more
One of our readers contacted me about a pressing issue: Stuck-on eggs! Every morning after cooking breakfast, he would be left with egg stuck all over the bottom of his frying pan. Of course he could just get a non-stick pan, but given all the recent concern about PFAS, I couldn’t advise that. But there … Read more
Serves: 6-8 Step 1: Saute Aromatics and Seasonings 1 Tbsp. coconut oil 1 med onion, diced to ½” 2 cups celery, diced to ¼” (from about 3 stalks) 4 cups mushrooms sliced ¼” thick (if large mushrooms, cut slices into halves or thirds) (from about 4 large or 8 medium mushrooms) 1 to 2 Tbsp. … Read more
What if there was some really important nugget of information that could speed and ease the journey to become happy and healthy eaters for life? Over the next month, I’ll be sharing this missing link, called Transformation: Being New in Our Thinking. A Churning Story Most of you know that I’ve been in the healthy … Read more
Eating with the Seasons: What to eat when there’s nothing in the fridge? Ever open the fridge and panic because there’s nothing to eat? That’s how I felt a couple nights ago because I hadn’t gotten to the store. But wait! What about the celery sitting all alone in the back of the produce drawer? … Read more