embodied eating, skillful nutrition + transforming your relationship with food
Simple Salsa Makes about 1 pint This easy, restaurant-style salsa is a great way to use all those canned tomatoes. If your fridge is light on fresh fruit and herb, hack a few swaps. Fresh cilantro really makes it pop; if you don’t have …
The iconic sandwich of New Orleans, deconstructed: this grain-free salad looses the bread and keeps all the good stuff. If you miss the bread, toss in some torn croutons, ideally made from seeded Italian bread. Other swaps: we got rid of the meat, upped the beans, …
Soda bread is the traditional bread of the Irish holiday, studded with currants and baked in a freeform loaf. We Paleo-fied this one by using ground almonds instead of flour, then added chia and flax for protein and binding. Use a spice mill or coffee …
1 pound Brussels sprouts, trimmed and halved 1/2 pound seedless red grapes 1 medium shallot, thinly sliced 1/3 cup pecans, walnuts or hazelnuts 2 tablespoons balsamic vinegar 2 tablespoons olive oil ½ teaspoon coarse sea salt ½ teaspoon cracked black pepper 6 sprigs thyme Additional …
It’s an all-too-common problem: in spite of a rigorous exercise regimen and a flawless diet, every single pound you gain goes right to your middle. But if you’re tubby in the tummy, looking great in a bikini is the least of your worries; excess belly …
We’d like to think healthy eating is a science, full of absolutes and hard-and-fast rules. That’s just not the case. Every body is individual, and even “experts” disagree on what’s good, what’s bad, and what’s downright tragic. For sure, there’s enormous value in the science of …
Food issues and disordered eating–overeating, binge eating, chronic dieting or obsessing about weight or food–are rarely about food. They’re about old patterns, lack of self love, the longing for expression, the need for control, or any number of other deeper issues. Examining these is richly rewarding, even …
From sauces to stir-fries, healthy cooking oils are essential ingredients. But overheating these staples can be hazardous. When an oil reaches the temperature at which it begins to smoke, it becomes damaged at a molecular level. In addition to compromising the taste of your food, …
