The last post delved into the importance of fiber. With fiber in almost every ingredient, this is a good and yummy start to a more fiber-filled food life. I had coconut milk to use up and found that it was a surprisingly good substitute for other kinds of milk–and it even contains some fiber, too! … Read more
Food News You Can Use The last couple newsletters focused on protein, which is unquestionably important for many reasons, like maintaining muscle mass as we age. But as a recent article (1) reminded, “Protein may be hot, but it’s fiber that Americans need to eat a lot more of.” What’s Crazy It’s so easy to eat … Read more
People learn I’m in the healthy eating field and assume I must cook all sorts of fabulous meals, all the time. Hardly the case at all! Fully 50% of my meals are simple skillets: Saute an onion and garlic, add some veggies and a protein and serve soup style with broth or atop a whole … Read more
This is the last of six articles on Transformation: Being New in Our Thinking. Now that we know what this deeper level “new thinking” looks like, we can explore how to make a new thinking mindshift and enjoy the many positive benefits it brings. The neat thing about undergoing a thinking and values shift on … Read more
Just a reminder that it’s rhubarb season. Here I show it getting washed and dried along with a bunch cilantro (which pair nicely with each other, BTW.) Don’t miss out on the burst of sweet-tart flavor rhubarb adds to a dish. And remember that it can be used in savory dishes as well as sweet. … Read more
By the time I get home from grocery shopping, I just want to put things away and get on with the rest of my day or evening. But if there is cilantro or parsley in my shopping bags, I force myself to wash them immediately and set them to dry in a colander for the … Read more
What’s the one thing that will 10X your success making meals that are healthy, tasty and affordable? Meal Planning! But what’s the one thing home cooks regularly duck and dodge? Meal Planning! Given this unfortunate coincidence, I was interested to see a recent article on using AI to plan meals. Could it be the answer … Read more
This is the fifth of six articles on Transformation: Being New in Our Thinking. The previous article revealed the two key aspects at the heart of this new thinking: 1) value and 2) respect–for food, eating, the kitchen and cooking. Now let’s further explore other key aspects. The previous Transformation segment ended with this inquiry: … Read more
This is the fourth of six articles on Transformation: Being New in Our Thinking. It’s time to see exactly what this deeper level, “new thinking” looks like, i.e., what do we believe to be worthwhile uses of our time? The previous post explained the difference between surface level resources and the deeper level resource of … Read more
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