This is less of a specific recipe and more of a description of what I put into a bowl and tossed together, but it tasted SO GOOD I wanted to share it with you anyway.
This is my usual go-to recipe for granola, with a little twist because my favorite local chocolate company sent me some of their chocolate-covered nuts. I snacked on the hazelnuts and cashews, but saved the almonds for this recipe to add some extra crunch with some sweetness, too.
I started counting calories in college. I was trying to lose weight, as women are instructed to do by every magazine, every TV show, every ad in between the TV shows, in movies, in diet books, in real life. Funny thing about women is that many of us can rattle off the calorie counts of certain foods like we were taught to memorize the presidents in elementary school. It’s not behavior you can unlearn easily.Continue reading
Blood sugar was never something I really thought about until I had to, which is the case for most people. We assume our bodies are humming along fine, doing what it needs to process the food we eat, and that our other ailments are unrelated. It wasn’t until I learned how many ways imbalanced blood sugar can affect other areas of our health that I put two and two together and decided I needed to make big changes.
I never understood smoothie bowls… because apparently I was doing it wrong this whole time. Apparently, you don’t just make a normal smoothie then dump it in a bowl. I remember being like, “This is stupid. Why am I eating this like soup when I could just use a straw?!”
How much fiber are you actually getting a day? It’s recommended that we get between 25-35 grams, but most Americans are consuming half that amount. I thought I was doing pretty well until I tracked my meals for a few days and realized I was coming up a bit short. Even I have to take a moment once in a while to re-evaluate my choices when I’ve slipped into the same daily routine. So to kickstart our day, I came up with a breakfast that provides a major boost first thing in the morning.
I know that as a nutritionist I’m expected to LOVE kale… and I do enjoy it in some applications (like my roasted veggie + kale salad), but it’s certainly not my favorite leafy green. I do, however, love kale chips because I’m a snacker, and rather than mow down a box of Cheez-Its, these are my go-to because I know all I really want is something crispy and salty to mindlessly munch on—and you can never have too many veggies!
I entered a contest recently that focused on using cacao in new and different ways. Fudge, admittedly, isn’t a revolutionary use of cacao, but I thought infusing it with rosewater was pretty nice, and the petals were so Instagram-worthy.
I’m not vegan, but I lean towards eating that way most of the time, and part of my experiments with making plant-based swaps in my favorite meals has brought jackfruit to my plate. I’ve seen it used as pulled “pork” and have had it smothered in BBQ sauce on a salad at Veggie Galaxy, but I had never tried it at home, so I ventured to the Super 88 Market and got myself a few cans to play around with.