Blog
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....
Should we welcome Autonomous Cooking?
Meal Making Transformation happens in sync with a transformation of our thinking, which includes developing an appreciation for mastery. A recent article* posed a tongue in cheek question: With all the talk about self-driving cars, why hasn't the autonomous concept...
Recipe: Jazz Up Veggies with 3-Step Roasted Garlic Sauce
I think it's fair to say that I have A LOT of garlic! It all came courtesy of my farm share, but I don't mind a bit. Garlic is a great addition to almost any dish and can be expensive at the grocery store. The variety in my garlic stash is called hardneck because of...
Recipe: Adventures with Brussels Sprouts . . . and the Goldilocks Problem
In addition to being new in the kitchen and thinking, Meal Making Transformation is about being new in our cooking, which means getting comfortable with simple basic techniques, like vegetable roasting. Do you harbor bad feelings about Brussels sprouts? If so, there's...
![Filling Life Voids–[VIDEO]](https://thenewkitchen.org/wp-content/uploads/2024/01/Sheree-Hunger-WEbinar-2-e1704473453780.png)
Filling Life Voids–[VIDEO]
In this season of resolutions, here's something to consider: Life Voids. On a scale of 1 to 10, are you getting what you want from life? Or is there an uncomfortable void somewhere? Maybe you don't know what to do with it, so you ignore it. But is it still niggling at...
Recipe: A New Idea for Eggs–Egg Crepes and Strips
There must be 20 different ways to cook eggs! Here's a technique I learned from a Japanese friend. I always slice the crepes into thin strips to top a salad or stir-fry, like the salad with Warming Tahini Sauce pictured above. But now I want to experiment using them...
But I Don’t Have Time to Plan Meals!!
Sorry! Time management and planning always save far more time than it takes to do them. Think about it this way: If you have time to fatigue yourself trying to figure out a single meal at the last minute, then you have time to plan two, three or even four meals in the...