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While juicing may still be all the rage in some circles, I can’t find it in my heart to fully get behind it as a well-person’s go-to health fix.
Here are some reasons why: Continue reading “Why healthy people don’t need to “juice””
It’s everywhere, isn’t it? The power of positive thinking.
It will solve all of our problems, it seems to say. We are told to, “Look on the bright side,” “Think positively,” “Cultivate gratitude,”…
While these can be helpful to help us correct gross imbalances of negativity, it isn’t actually the whole answer to a life well-lived. Continue reading “The paradox of positive thinking”
“Never eat what your grandmother wouldn’t recognize as food.”
It’s a pretty ubiquitous caveat today. Somehow that one sentence is supposed to conjure up a homey, heart-tendering scene of all of our grandmothers, and the wisdom she brought to the kitchen. If it doesn’t for you, don’t worry. You’re not alone.
Because in America, we still have a very outdated vision of what that looks like. Continue reading “The trouble with my grandmother …”
Here is a recipe I whipped up recently. Because I never make anything small, this makes a lot…but easy enough to freeze some for later meals!
Butternut Squash Spaghetti
1 butternut squash, peeled and cubed
1 jar (25-oz) spaghetti sauce
1 can (13.5 oz) light coconut milk
Cook together on medium heat covered until squash is cooked.
2 small yellow onions, diced
4 or 5 cloves of garlic, minced
Sprinkle of turmeric and black pepper
Fry three ingredients together in a separate pan in a small quarter sized amount of olive oil on medium to low heat for about 20 minutes. You may add lemon juice to lubricate.
When squash is ready, mash together until even (I used a potato masher).
1 28-oz can diced tomatoes
5 mushrooms, sliced
2 celery stalks, sliced
Add onion and garlic along with these three ingredients to sauce and mix, then take off stove and cover. Let residual heat cook the veggies in the sauce while making noodles (about 15 to 20 mins).
Although spicy foods are not recommended for the first trimester (it can aggravate nausea and morning sickness), I added a tablespoon of red pepper flakes for a nice sweet and hot taste. Feel free to add nutritional yeast (like I did), and a few leaves of spinach for color.
Mix with noodles, add fresh cilantro and enjoy.
I was eating breakfast and settling down for a little light reading this past month when I came across this article in the Journal of the Academy of Nutrition & Dietetics that grabbed my attention. I actually had to do a double take at the headline. Continue reading “Fork Or Fiction: The fault in pairing your plate with technology”
Well, I went ahead and did it: I made a “Goodie Jar” for 2017.
You see all these great ideas floating around the internet around the New Year in order to inspire gratitude and positivity for the next 12 months. Most reshare these ideas on Facebook and they recirculate a few times around your social circle, and then everyone forgets about it. Well, most of them do. I am usually one of them. Continue reading “Proactively creating a happy 2017”
Happy New Year’s! As I sit and write this on the morn of New Year’s Eve, I see my Facebook feed flooding with “resolutions.”
We know the drill. Every year, people make the same promises to themselves. To get a better job. To stop smoking. Spend less. Spend more time with family. Get fit. And the topmost popular goal for New Year’s across the board: Lose weight.
The sad thing is, most people never make it past the first week of the new year in pursuit of their lofty, well-meaning goal. And it’s not our fault, generally.
Because the odds are stacked against us from the start.
Why you might not lose weight this winter
Continue reading “Forget losing weight this New Year’s”