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”
I’m a little embarrassed to admit this, … but Thanksgiving dinner got the better of me this year. Continue reading “9 tips for eating sanely during the holidays”
If you have high blood pressure, or have it in your family, or are just trying to reduce the amount of sodium in your diet, I have great news for you – your food doesn’t have to be “tasteless!”
Try these great alternatives to the salt shaker, and enjoy!
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Dishes are always plentiful in the sink, and washing is done daily.
You use a knife and cutting board at least once (if not more!) a day.
Your pantry’s nearly empty, but your fridge is packed tight after a grocery shopping trip.
Your medications / spices are pretty much the same thing.
You don’t have to create a pile of trash every time you make a meal, and end up with a whole lotta composting material.
If you’ve ever struggled with weight loss due to stress and emotional eating,
an upcoming local Arizona workshop can help.
My workshop called “Coping with Food: Overcoming Emotional Eating” will be held on Saturday, Aug. 6, from 10 a.m.-12 p.m. at Herbalicious of Arizona (423 N Florence St, Casa Grande, AZ 85122). Cost is $20. Participants will learn how to recognize negative behavioral eating patterns, learn mindfulness techniques to help in identifying and dealing with stressful emotions and alter behaviors, and gain a deeper understanding about the mind/body connection.
PURCHASE YOUR SEAT HERE!
Looking down at my breakfast this morning, luscious berries in a cushion of oatmeal, I was suddenly overcome with patriotism. Well, at least I was struck by the patriotic resemblance to our nation’s red, white and blue banner as Fourth of July nears.
And so, I became inspired to talk about the colors in our food! Continue reading “Patriotic Pigments: Eat your red, white & blue!”
How to skin a tomato!
- To blanch tomatoes, start by boiling some water
- Once boiling, turn off the stove, taking the pot off the heat, and put the tomatoes in
- After 10 minutes, or once the tomato skins start to split open, put them into some cool water. I used room temperature water (no such thing as cold water out of the tap here in the Arizona summer season!)
- If the skin hasn’t already split, you can easily pierce it with a knife
- Be careful when skinning your tomatoes, the little bit of liquid between the skin and the flesh is still pretty hot! When piercing the skin, roll the tomato around a few times in the water to cool off the newly exposed tomato flesh
And that’s how to get a naked tomato, skinned and ready for sauce or soup.