Tips For Eating and Living Well
I’m getting very antsy waiting for summer vegetables to arrive. Every day I go out to my garden to check my tiny green tomatoes, hoping they will suddenly ripen and I can pick them and start using them in recipes. Unfortunately, I have to be patient and hold off on making any recipes that include produce from my garden.
One summer vegetable I’m not growing, however, is corn! And since I purchased a donut pan last week, I decided to make vegan, gluten-free cornbread donuts! …
I don’t know about you guys, but I can’t get enough of local strawberries right now! They’re so perfect and sweet, they make me want to eat them right when I get them.
I’ve been receiving a new carton of local strawberries each of the past two weeks in my Homegrown Grocery basket (like a CSA), and this week I decided to use half of my carton to make a sparkling strawberry rhubarb lemonade!…
It’s unofficially summer, which means it’s time to give the soup bowls a little break and get excited about cold salads again! One summer picnic and potluck staple is the three-bean salad, which seems to have been forgotten by my generation.
Well it’s time to bring it back! Try this super easy three-bean salad recipe, and you’ll wonder why you don’t keep simple hearty salads like this one in your fridge at all times! …
I’m continuing my Asian-inspired ice cream flavors this week with this red bean ice cream made with sweet red bean paste! Last week I posted a black sesame ice cream, which you absolutely must try!
Red bean paste (known as anko) is a common filling to mochi, dumplings, cookies, and other Chinese and Japanese desserts. At first the idea of beans in my desserts made me cringe, but after I tasted that sweet red paste, my mind was filled with new dessert recipe ideas!
But first, ice cream . . . 🙂 …
Words can hardly describe how excited I am about this gardening weather! My plants have been planted, the compost bin is finally seeing some action, and Abby is proudly donning her sun hat!…
Well, the time has come. I’ve finally caved to my husband’s requests and dusted off the ice cream maker, which has been stored for the winter. I generally resist making ice cream because I love it so much that if it’s in the freezer, I WILL eat it. I’m sure most of you can relate.
And after tasting this recipe, I knew I was in trouble!…
I very rarely eat bread, but after tasting this sandwich at one of my favorite lunch spots in Nashville, I knew I had to make it myself. The roasted sweet potatoes, tart apple slices, peppery arugula, and creamy spread on cranberry walnut bread combine to make a fantastic hot sandwich that you must try!
The Food Company, a sweet little lunch and catering restaurant with a greenhouse bar, is well-loved by the Nashville locals in the Green Hills area. It is known for its fresh salads, flavorful soups, and unique sandwiches. When Abby and I were in Nashville last week visiting my family, I ate at The Food Co. three times, and could not get enough of their sweet potato sandwich! They call it The Elsa, which is why I call mine the Copycat Elsa Sandwich. …
Buffalo Popcorn
With summer just around the corner, many people are coming out of winter hibernation and dreading the season of the swimsuit. In preparation, they are hitting the gyms, dusting off the P90X DVD’s, and returning to their New Year’s resolution diet plans (remember those?).
Being in the swimsuit-phobic camp myself, I decided to look more deeply into some of the weight loss strategies that I’ve read about or hear about on a regular basis and explain my opinions of each one based on their effectiveness.
Today I’m starting with a very simple, yet highly misunderstood concept: snacking. I’m sure at some point you’ve heard that six small meals per day is better for weight loss than three large meals because eating regularly boosts metabolism, maintains stable blood sugar levels, and helps you eat fewer calories overall.
But is this actually true?…
