Blog
RECIPE Simple, Simple Spring Flavors: Dilled Carrots
Even though spring days are longer, the weather can be just as raw and cold as winter--which is why the bright flavor of fresh dill is so perfect for this time of year. A couple weeks ago, I made a soup recipe my daughter gave me. It was basically a chicken soup with...
More Nutrition Scolding by the Experts?
The last couple posts have spotlighted processed foods since they are making headlines these days. More and more experts are advising us to cut back on them. But, But, But Processed foods are so good. They taste great. Remember the famous Lay's potato chip line, "Bet...
Recipe: Creamy Potato Soup–Fusion Style
The blustery, chilly days of March have me thinking about hearty potato dishes, especially this "fusion style" potato soup. I was skeptical of it at first, since it included Indian spices (coriander and turmeric) along with western herbs (rosemary and thyme,) and then...
Want Better Tasting Meals? Eat Hungry!
This thought came to me one day when I was cooking for dinner guests. I kept tasting the main dish to check the seasonings. Although I'd made the dish a couple times before and really liked it, on this particular afternoon it just left me unenthused--and a little...
What’s So Bad About Crackers? Conversation with a Nutritionist
I got some panicked responses after a newsletter that included crackers on the list of processed foods that aren't such good friends on the health journey. As one reader emailed: "Crackers are bad? Say it ain't so Mary! I'm such a cracker scooper!" Indeed, what could...
RECIPE: Using up Leftovers with Quick Curried Cauliflower
Ever wind up with random bits of leftovers in the fridge? They can be a headache because you don't want them to go to waste, but they can also be a source of unexpected inspiration. This happened last week with some leftover canned tomatoes. I was making plain roasted...
An overeating episode: Was it the chips or the choice of chips?
In a recent newsletter, holistic certified nutritionist Elyse Wagner made a vulnerable share. She described how she had made a super yummy bean dip for the Super Bowl and then proceeded, chip by chip, to eat "HALF yes, HALF of the bean dip before HALF TIME." As an...
A Quick “Green” Hack
Don't get me wrong. I love winter's root vegetables, cabbages and squashes. But being pretty sturdy vegetables, they need to be cooked quite a while which can leave them rather . . . pale looking. So here's a quick hack that solved the problem. Before: Here's my dish...
Tuna Twist
I get a farm share that always features a lot of beets. They are delicious of course, but I've been scratching my head for some new uses. My latest idea: a twist on tuna salad. Amounts are approximate; adjust for your tastes. Serves 1 1/2 cup roasted beet...
Did you make it past White Flag Day?
Around January 19th, I saw a post notifying us that it was the "Official End of New Year's Resolutions Day." I call it the White Flag Day, the day we finally wave the white flag, throw in the towel and forget about our erstwhile resolutions that are barely three weeks...
A Micromanagement Nightmare
The point of Meal Making Transformation is to comfortably make the health-giving meals of your dreams--without getting sidetracked by confusion about what's healthy and what's not. Watching Your AGEs as You Age I just read an article(1) about compounds in the body...
Recipe: Fresh Herb Pistou
A couple weeks ago I opened the fridge to find some lovely fresh herbs that were in danger of rotting. Being too lazy to make a pesto, I turned instead to its simpler---and easier---cousin, pistou. Traditionally, pistou is made with just basil, olive oil and garlic....