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America’s Healthy
Cooking Teacher

October 2015

Hallowe-e-e-e-e-e-e-e-e-e-n!!!!!!

I love (she said, her voice dripping with sarcasm) reading all the “healthy Halloween” tips that flood our inboxes and magazine covers this time of year. Not only impractical and hard to pull off, many of these articles imply that this one day of the year, dedicated to excessive candy eating, is the culprit for all of our wellbeing woes. If we could just keep our kids (and us) away from this “evil” holiday, all would be well.

 

Happy Halloween, right?

Cooking for One…You’re Worth It

In the kitchen, one can be a lonely number. There’s leftover fatigue or the sad bowl of cereal for dinner – again-rather than cooking. On top of that, spending time making a dish that requires pans and utensils isn’t worth it when it’s just you eating, right?

Seriously?

Glorious Garlic

Glorious

S-l-l-l-o-o-o-w-w Cooking

There’s something about the fall that makes us crave long-cooked, hearty dishes. They seem to comfort us as the days shorten, the nights grow longer and the frost is definitely on the pumpkin.

Allowing for quick and easy preparation, ease of cooking and eliminating the worry of overcooking or worse, burning, slow cookers are seeing a resurgence in popularity. 

Eating with the Seasons: Autumn

We live in a great country where we can get any fruit or vegetable at any time of the year. That’s good news and bad news for us. It’s good because it’s a sign of abundance. It’s not so good because in all that abundance, we have lost touch with what’s in season—and how foods change and shift from cold to warm weather. We eat strawberries at Christmas and beef stew in the summer and wonder why our bodies are uncomfortable in the weather of any particular season.

We’ve Missed the Entire Point About GMO Food — A Farmer Explains Why

(October is Non-GMO month. In honor of knowing what’s in our food, I wanted to give you great information. I found this article which blew me away. I hope it helps you understand the importance of this battle for our food.-Christina)

Originally published by Huffington Post

by Forrest Pritchard

The Pleasure of Pignoli

Pignoli (or pine nuts) are one of life’s yummiest indulgences.

Cooking without Onions

Wait…what? Cooking without onions or

O-o-o-o-o-o-h, Onions

As the weather cools, we turn our attention indoors. We move from the outdoor sizzle of the weather to the indoor sizzle of our skillets. 

The Care and Feeding of Our Breasts: Series Post 2 of 2

Could it be that the key to minimizing our risk of breast cancer begins in the kitchen?

While I have talked about this for years, research is beginning to prove just that. We can eat our way to the lowest risk of breast cancer, deliciously. Remembering that genetics play a role in our risk, we can take matters into our own hands and protect our breasts with the foods we choose to eat.