I love to cook according to the seasons. It feels “right” to me and, nutritionally speaking, eating seasonally means more locally sourced produce, fresher food, etc. Fall is the season for winter squashes. There are just two of us at home now, so cooking a big squash means leftovers. Here is a great frittata recipe to make use of the leftovers from another great dish: roasted buttercup squash. Enjoy! Read more
Okay, here we are at the tip top of the roller coaster, otherwise known as “THE HOLIDAYS”. Whether your celebration is religious or secular, there is really no escaping the “holidays”, and why would you want to? Enjoy the ride because in six short weeks it’s all over, baby! We will be beginning a brand new year! You can reach 2016 bloated, lethargic and full of self loathing or clear headed, with minimal or NO weight gain and a sense of empowerment. It’s time to choose!
This is my holiday gift to you—6 strategies to put in place during the next 6 weeks. Read more
The classic souffle is like the unicorn. A mythical dessert legend that is oh-so-hard to recreate at home. My almost fool-proof answer: freeze it! With a little guidance and finesse, you can enjoy this fancy French dessert on your holiday table.
You know spring has sprung, when you see asparagus! Adding vegetables to whole grains always makes for a hearty side dish that can easily double as an entree. It’s an easy way to begin transitioning to a plant based diet, too.
Hello everyone! As a fitness coach and history buff, I have always been fascinated by the seemingly modern things one could have seen in the ancient world. I am speaking, in this case, about the first recorded example (of which I am aware) of personal training.