We hosted a Griswold family Christmas this year and I purchased roughly 764 pounds of food for the festivities but forgot ice. When I was fishing around the freezer for something to chill the vodka, I came up with several bags of organic frozen cranberries (I keep them on hand to throw in smoothies and baked apple dishes and such). Combined with other random dribs and drabs around the house, and we had the perfect festive house cocktail!
The way we approach health and nutrition in today’s world is referred to as the “Expert Model”. You are not the expert on you, someone else is. The doctor, the heath guru, the Instagram wellness influencer, the diet book author, the local Isagenix rep all wield more power over your body than you do.
The expert model takes away your responsibility and puts you in the role of a child waiting to be told what to do.
Zucchini is starting to come up like whoa.
If you're growing your own, you're probably seeing all the pretty yellow flowers bust out, as well. EAT THOSE. Squash blossoms contain vitamin C, beta carotene, iron and calcium. They're another way to add variety to your diet. Try out this recipe and you won't be sorry!!
Lentils are a great source of resistant starch. Resistant starch is starch that our bodies cannot digest, so it travels down to our large intestine where our gut bacteria can digest it. (P.S. SO COOL.) Those bacteria ferment the resistant starch to short-chain fatty acids, like butyrate. Butyrate does a LOT for us - a crucial component of gut health, and also helpful for brain health, weight maintenance and cancer prevention.
Always on the hunt for a decent bar that doesn't have weird ingredients or tons of sugar, I came up with this. Lots of protein, fat and fiber to make it a proper snack. And a minimal amount of sugar. (If you want to the low down on sugar - is it really that "bad"?? - check out the latest and greatest from the Funk'tional Nutrition Podcast.)
This pasta is protein-packed and veggie-loaded. Perfect for when you're looking for healthy comfort food, or a meat-free dinner.
I used Banza pasta, which is pasta made from chickpeas and pea protein. I order it from Thrive Market, like most of my dry goods (click here to save 25% on your first order!) I think it's super tasty, but use whatever pasta you like!
I work with women who are struggling with exhaustion, burnout, adrenal fatigue/HPA axis dysregulation, hypothyroidism…from years of dieting. They come to me because they want to get better, but some of them are *still* eating 1200-1400 calories a day. Because we - as women - are indoctrinated with the diet mentality. And there is so. much. fear. around letting that go. Even if it’s what we know we must do in order to heal.
Today, I’m gonna share with you what my almost-four year old eats in a day. Now I’m no mommy-blogger, but I’ll throw in some kiddo food notes for any of the mamas out there reading and wondering. The real point of this is to showcase how CRAZY it is to think we can thrive on 1200-1400 calories a day.
I recently released What the Gut: Eating and Living for a Healthy Gut (and Why it Matters), my 2.5 hour gut workshop as an online self study video. I taught this same lecture about a dozen times over the fall and winter, and saw an interesting thing in some of my live audiences.
In talking about the gut, you have to talk about some of the stuff the gut does. What I noticed is that when I started talking about certain topics like poop or constipation or vaginas, people get noticeably uncomfortable - they tense up, break eye contact, fidget, or even pick up their phone. Talking about this stuff makes us comfortable.
We’ve been doing a deep dive on nutrigenetics and nutrigenomics. It’s some complex stuff, and it kind of makes me want to hide my head in the sand.
But it’s also the future of understanding nutrition, disease prevention, and health, so nutrition professionals really should have a decent grip on this stuff. Why is it so important?