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
It’s November which means it’s the month of Thanksgiving and if you know me at all then you know that Thanksgiving is my most favorite holiday. Ours is more of a 'Friendsgiving', although family members are allowed to attend if they behave. I start planning the menu in October - as soon as the fall magazine covers hit the grocery store checkout lines. I even have a special folder of recipes printed or torn out of magazines that have been accumulating for over a decade.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
Typically we think of herbs and spices merely as things to make our food taste better but the truth is that they are so much more than that! In addition to being bright and flavorful, they contain vitamins, antioxidants and all kinds of other health boosting benefits, making them an essential component of living and aging audaciously. Bonus: because spices can be thermogenic, they may also naturally (and slightly) increase your metabolism and even increase feelings of satiety. Here’s a short list of some of my favorite herbs and spices and how to use them…
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
I’ve developed a real crush on the word “nourish” over the years. Could be that whole “Jewish mother” thing but it feels deeper than that. Yes, there is something about cooking and feeding people that fills me with joy. It's become a part of my inner and outer identity that I cherish. I use the healthiest ingredients and the food I cook is nutritious, delicious and full of love. But nourishment can be about more than just the food we eat. Living a healthy lifestyle involves nourishing all your parts: body, mind and spirit.
I believe it’s important to find things that feel nourishing even if they have little or nothing at all to do with food. The more nourished we feel, the less likely it is that we’ll wander off in search of a quick distraction in the form of food that we’re often not even hungry for in the first place.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
Leafy greens are a panacea for lots of what ails us these days. They are anti-inflammatory, full of fiber, loaded with antioxidants (i.e. help keep cancer at bay), good for your gut, help your hormones stay balanced, support healthy aging and the list goes on. When my clients are looking for more ways to add leafy greens into their life I always include this recipe for kale chips. For people who think they don't like kale, this is the gateway into a greater appreciation and, dare I say, maybe even a love of kale.Read More
I was first introduced to pie cherries by my friend Robyn who used to have a cherry tree in her backyard. She made me some cherry pie and it was better than anything I had ever tasted. I was hooked. Plus she picked the cherries herself. From a tree. In her yard. I remember her saying that she had to pick them as soon as they were ready or else the birds would feast on them. For a girl who grew up in the suburbs of Philadelphia and then lived in cities like NY and LA this was all revelatory and very "little house on the prairie-ish" - in a good way.Read More
Nothing says "Spring is here" like seeing an abundance of asparagus in the grocery store starting around the end of March. Because I try to be a mostly seasonal eater, I go a little crazy on asparagus from March through June and then say farewell as I move on to summer produce. But when it hits the aisles in all of it's green glory, I start daydreaming about all the things I want to cook. Typically I roast it or do a quick sauté but I also love asparagus soup. This recipe is something I cooked up for my Yes, THIS! Spring Wellness Workshop. It's a breeze to make in the Instant Pot but it's also easy and doable on the stovetop. For my retreaters I sautéed some andouille sausage and shiitake mushrooms and put some at the bottom of each bowl before I ladled in the soup which added some protein and even more flavor, but it's fine without that as well.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
I was recently talking with a group of people about Wellness and it was revealed that several of them did not have a clear understanding of what Wellness was "supposed" to mean. They had many varying opinions. Some seemed to think that Wellness was a vague and over-generalized concept, some felt it was strictly about being in good health and others felt that it referred to how healthy they were or if they exercised and ate a "healthy" diet.I choose to go with The National Wellness Institute's definition of Wellness as "a conscious, self-directed and evolving process of achieving full potential."Read More
I've been on a bit of a chia pudding kick again lately - probably due to the abundance of fresh berries in the summertime. I'm all about anything that can be a vehicle for those berries! We can easily go through a couple of half-flats per week at our house. This morning I had vanilla chia pudding with a heap of gorgeous blueberries and some cacao nibs and as I was taking a picture for Instagram (as one does) I realized that while I have shared some recipes for chia pudding in my newsletter, I have never shared one on my blog.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
As you may already know, I am a big fan of a well-placed "f-bomb" and I'm fairly unapologetic about it. But there are words that I've become much more careful about using and they may not be what you think. Here's a list of the top 3 "bad words" that I try to avoid: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
I finally lost the extra "baby weight" that I couldn't seem to shake for years. That old adage "it will just fall off when you are nursing" thing didn’t work for me. A few years ago I hit a wall. My babies were nearly teenagers. I was not getting any younger. And to be honest, I was sick of feeling like crap about myself.
I knew that if I really wanted things to change then I was going to have to do something different.Read More