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Plant-forward recipes and nutrition through a non-diet lens. I'm a registered dietitian and certified intuitive eating counselor who loves vegetarian cooking, but I'm not here to tell you that's what your plate should look like. Join me most Sundays to discover a way of eating that actually works for you.
Hi Reader, A lot of the nutrition advice aimed at plant-based eaters is either fear-based or overly complicated. I wanted to share a handful of things I actually pay attention to, with myself and the people I work with. Protein, plus the whole plate Protein is usually the first question I get, and it deserves real attention. Beans, lentils, tofu, tempeh, edamame, and eggs or dairy, if you eat them, are all solid sources, and most people can get enough with some intention and variety across...
Hi Reader, I got my first real harvest from my little countertop garden this week, a small bowl of cherry tomatoes that were so sweet and so good. I also put together a new home office space, mostly just rearranging furniture we already had in other areas of the house. A photographer came by to get some photos in there for my website, plus the kitchen and outside with the whole family. I made my go-to green pasta recipe for the photo shoot, alongside sautéed zucchini, yellow squash, and...
Hi Reader, If you've heard the news about the cyclospora outbreak moving through the U.S., you might be searching for recipes built around cooked fruits and vegetables, even though we're right in the middle of peak summer produce season. (Terrible timing.) Health officials have since traced part of the outbreak to shredded iceberg lettuce, but the investigation is ongoing and other sources may still turn up. I appreciated Kara Lydon's quick, no-fear-mongering breakdown of the food safety...