If you are a reader of my blog then you already know how smitten I am with my Instant Pot. It’s been a real game changer, not only with saving time but also with meal prep. It’s absolutely perfect for making things like soups, stews, bone broth and more for make-ahead meals that will feed your family. This past weekend I taught an Instant Pot 101 workshop that was sponsored by Wild Harvest®, a brand I’ve been working with for the past couple of months. Wild Harvest® has hundreds of items across the grocery store that are great to have on hand in your pantry, and they don’t make you choose between your health and your wallet. Organic and better for you foods can sometimes be a bit pricey, but Wild Harvest is dedicated to making better for you choices that are reasonably priced. Plus, their products are free from over 140 undesirable ingredients that are commonly found in many other brands, and nearly 70% of what they make is certified organic. Better for you + affordable = a winning combination!Read More
Snack boards have been all the rage on Instagram and Pinterest for the last year or two, probably because visually they’re so interesting and colorful. They’re great for everything from parties and potlucks to picnics and casual dinners as they offer something for everyone - and in these days of people being gluten-free, dairy-free, meat-free or all of the above, that’s a big bonus. Snack boards are different than cheese boards in that they are much more varied. Cheese boards are about the cheese. Snack boards can be about alllll the things and in my house that means lots of veggies, with dips and crackers being the perfect co-stars.
Here are some basic tips for creating the ideal snack board.Read More
It’s December - the month that hosts Christmas, Hanukkah, Kwanzaa, New Year’s Eve and also, apparently, National Cookie Day. Who knew? I suppose it makes sense considering that the amount of cookies that get made in December is probably quite a bit higher than any other month. This month I also started a partnership with Wild Harvest Organics, a fabulous company that makes a wide selection of quality, organic products at prices that are super reasonable. Nearly 70% of Wild Harvest products are certified USDA organic and free from more than 140 undesirable ingredients. In other words they are a company I can totally get behind and I am super happy to be working with them. In Seattle their products are widely available at Met Market as well as various markets like New Seasons, Thriftway and others. They have a store locator on the website so you can find a place that is close and convenient to you.Read More
I love smoothies but I’ve found that when I drink them the whole experience is over way more quickly than I’d like it to be. Things go down fast with a straw! Plus I‘ve been trying to eat more mindfully, i.e. sit at an actual table, focus on my food and eat with no distractions, and smoothie bowls are great for this. They are cold, creamy and the toppings add all kinds of good crunch and flavor.Read More
The main thing to keep in mind when you’re making a salad is that anything goes. There really isn’t a ‘wrong’ way to do it and salads can differ according to taste. I, for one, can’t stand raw onion or garlic in my salad and raw shallots are only barely acceptable. But if you like them then by all means use them! I add crunch in the form of toasted nuts and seeds instead of croutons but if you're a crouton fiend then have at it. I typically opt for lots of avocado instead of cheese but if you can’t imagine a salad without some feta or parmesan then don’t let me stop you. Here are some of my favorite salad guidelines and suggestions, but the most important one is to have fun and feel confident that you are doing something wonderful for yourself in the name of good health!Read More
There was a time in my life when the idea of making my own almond milk would have been unimaginable to me. In fact the idea of almond milk in general would have made me laugh and possibly even roll my eyes. But those times are long past and now I love and appreciate almond milk and all it's "sister milk" alternatives like hemp, cashew and especially macadamia nut milk (or "mylk" for all the dairy purists out there).Read More
It's official: I am obsessed with my Instant Pot. For those of you who don't already know about the cult of the Instant Pot, it's an electric pressure cooker that can also be a slow cooker, a rice cooker, a yogurt maker (haven't tried that yet) and it has a sauté feature. It's freaking awesome! I got mine about 14 months ago and while I used it sporadically for the first 9 or 10 months I got really into in this past fall and now it's seeing some action at least a couple of times per week.Read More
Happy September! It's back to school season (insert Happy Dance gif here)! This is my favorite time of year for all kinds of reasons. Back to school means fall is coming!! If you know me then you know that fall is my season. Boots & sweaters, lower temperatures, dense issues of Vogue magazine and best of all, soups, stews and fall produce! After all these years I still have a hot crush on butternut squash, brussels sprouts & chanterelle mushrooms. Being in the kitchen makes me happy and cooking fall foods makes me even happier.Read More
My friend Lisa C. turned me on to this delicious quinoa salad that is fast becoming a staple at my house. She makes it a little differently each time depending on what's in her garden and in her fridge. Her rule of thumb is to use a mix of colors and textures with "a punch of sweet and a little bit of crunch." After cooking the quinoa in veggie or chicken broth she'll add things like small cubed/steamed beets, slivers of kale, diced cucumber and bell pepper along with currants or golden raisins and then pistachios, almond slices or toasted pine nuts. You can also add feta or goat cheese or some grilled chicken to make it even heartier. The final ingredient is a whole mess of finely chopped herbs like flat leaf parsley or mint or dill. Don't be afraid to experiment using whatever is available to you. This salad is really versatile!Read More
It's been my experience that sometimes when we set goals to lose weight or improve our health, life tends gets in the way. We have a stressful day (or three), a few nights of insomnia (*raising my hand), or some other diversion, we get derailed and then it feels impossible to get back on track. Typically what motivates us is in the first place is wanting to go down a few pants sizes or lose those jiggly arms, but I've come to believe that the clearer we are on what motivates us, the better the odds are of turning our goals into lifestyle changes.Read More
Something about September always puts me in a good mood.
The smell of freshly sharpened pencils, the feel of new school supplies, the taste of apples and honey for Rosh Hashanah (the Jewish New Year), the hint of autumn in the air with it's promise of sweaters and boots, the quality of light in the afternoons and the rich colors of the fall produce all conspire into one long run-on sense- memory that feels kind of like a little reboot.Read More
After a fabulous road trip to northern California to see the great, awe-inspiring redwood trees, I am back in Seattle and enjoying summer's last stand. I loved being away but I missed being in my kitchen! The first real dinner I made when we got home featured one of August's most prolific vegetables: zucchini. It was such a hit that I thought I'd share the recipe.Read More
As some of you may already know, I lost about 50 lbs a few years ago.
One of the (many) reasons my weight got out of hand in the first place is that often I would be scrambling at the last minute to figure out meals for my family and me, so much of the time I would end up eating from the hot bar at Whole Foods, snacking on goldfish crackers, ordering pizza or finishing my kid's fish sticks because I was exhausted and couldn't deal.Read More