Step 1: Quick-Saute Onions, Garlic and Spinach 1 Tbsp. olive oil 1 to 1½ cups onion, diced to ¼” (from 1 small onion) 1 Tbsp. garlic, minced (from 3-4 cloves) 4 cups lightly packed fresh spinach chopped into smallish 1” pieces In a large, heavy-bottomed saute pan,...
How Does This Happen to Smart People? (Part 3: Learnings from a Garlic Party) This is part of a continuing series on Food Marketing that explores why we need a different kind of smarts to stay healthy in an unhealthy food environment, i.e., "marketing-smarts." (Find...
Ozempic and its many weight-loss cousins are getting a lot of press these days, so here's some helpful information that I gleaned while researching Dr. Jason Fung's theories for this article, What If Eating Is the Key to Weight Loss? As you remember, Dr. Fung drew...
The 4 dangers of "Salad Thinking" People often tell me they eat salads all the time and wonder if that isn't a sure sign they're eating healthy. Certainly, eating salads is a good thing--and it sure beats having a side of Cheetos for dinner! But is it enough to...
Want your recipes to taste better? Learn to “read between the lines” of the recipe to discover the tricks and information that will make it sing and sparkle for you. Here is a good example to get you started.
What’s your go-to meal for something fast, healthy and yummy? For me, it’s skillet dishes, hands down. Learn to make one and you can vary it a hundred ways, never have to struggle through a recipe, and almost invariably end up with a darn tasty meal.
What’s a swirl of pink stuff doing on our healthy eating blog? Here’s the better question: Why’s this pink stuff being fed to our kids–and dogs?
Transform throw away crusts into kitchen gold. How to make your own breadcrumbs for a healthier, lower cost alternative to store-bought crumbs–and save the environment while you’re at it!
The ill consequences of our couch potato culture aren’t limited to flabby abs and saggy triceps. All the homogenized foods that comprise the bulk of our diet have gradually eroded our “tasting muscles,” too, making it harder to enjoy and be satisfied with foods we feel good about eating.
By definition, a “diet” is an interlude of eating differently than normal, and at some point, that interlude has to end. Since we know that’s the ending to every diet story, why not plan for a good exit strategy? What will eating look like for the rest of your life, once your diet interlude it over?
Did you know there’s a connection between what’s in your pantry and what’s on your thighs? It’s true, so pay attention to this often overlooked part of the kitchen–not only to what’s there, but also to what’s not there–like high-quality canned chicken that can stave off a hunger attack in a hurry.
In the battle against the bulge, the tiny taste bud is a formidable foe, defeating us in all sorts of ways. We may feel forever enslaved to their despotic whims, but I’ve come to a more hopeful view: We’re not stuck with our current taste buds. It is entirely possible to transform them from foe to friend.