This is the week in my mindful eating class where I suggest that people eat food that honors their taste buds, their body, and the environment. What does that mean? To me, it means eating food that puts a smile on my face and food that is local, organic, and seasonal as much as possible. I went
I recently had the good fortune of spending a Saturday morning cooking lunch with my good friend and fabulous chef, Martha. I’d asked her if she would cook up something with me once a month that I could share with my readers. So this is my first “Cooking with Martha” blog and I hope there
To stay excited about eating, I save up my pennies and go out to eat once in a while in places that know how to make really good food. It helps me remember to be a more creative cook, and it helps me remember how incredible food can taste from the hands of a really good chef.
Last week I wrote about three easy ways to de-stress at work which included taking time out to take a walk and breath. Now I’ve read a study in Population Health Management published in the last year which shows that not exercising AND eating unhealthily are linked with large reductions in productivity at work (50
Last week I received a Change.org petition to ask Kraft to stop using dangerous food dyes in our mac & cheese. Apparently Kraft does not use Yellow 5 and Yellow 6 in the mac & cheese they sell in other countries, including the UK, because of consumer outcry. I signed the petition and you can too
If you don’t know what “bliss point,” “sensory-specific satiety,” “mouth feel,” “perfect break point,” and “vanishing caloric density” are then you should probably read the new book entitled “Salt Sugar Fat: How the Food Giants Hooked Us” or at least read an excerpt in the intriguing article by the author, Michael Moss, in this week’s