healthy eating

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    How Did Vegans Become Villains?

    (Editor’s Note: I read this article recently by another hero of mine, Chef Alexis Gauthier, chef/owner of restaurants in Soho in London. He’s a brave, outspoken advocate for animals and…

  • Eggplant Parmigiana

    Traditionally made with mozzarella, my pal Antonella has perfected the art of the vegan version of this dish. It’s rich and yummy. No one misses the cheese. Makes 6-8 servings Slice eggplant into long slices and pat dry with a towel. Make your tomato gravy (or sauce if you prefer…

  • Stuffed Artichokes

    Every Sunday that they were in season, artichokes were on our table. We savored each and every tender leaf. My mother stuffed them with breadcrumbs and herbs before poaching them to perfection. Makes 2 servings Clean the artichokes. Using a sharp knife, slice the bottom stem off the artichoke so…

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    How Do I Make Change?

    I have been doing what I do for a long time; more than 30 years. I have worked passionately at the mission that drives my every waking moment tirelessly and…

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    Here’s to 2026

    Happy New Year!!! I hope 2026 is your healthiest, strongest, fittest year yet. I read this the other day, from my hero, Arnold and I could not have said it…

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    Has PBS Been Defunded?

    It has not! The Corporation for Public Broadcasting has been defunded by the federal government. In its quest to suppress any narrative except the one it prefers, it moved to…

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    Protein Harvesting?

    You might be wondering what ‘protein harvesting’ means. I know that I was. It’s the sanitized word now being used to describe the slaughter of animals for our dining pleasure….

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    I Wonder Why…

    I have been reading a lot about veganism lately. Having lived this lifestyle for more than forty years, I would have thought I had heard it all. But there seems…

  • Fave and Escarole Soup

    This soup is perfect at any time of the year, as it helps our overworked and underpaid livers do their jobs more efficiently which makes us all happier campers in a world where that’s not always so easy. With origins in Puglia, this is the epitome of “la cucina povera,”…

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    PBS Is Defunded…Now What?

    I made a decision in 1997 that I thought was the best for my mission in life. I was at a food and wine event with chefs, many of whom…

  • Protein-Rich Veg? Yes, Please

    Protein is a key component of a healthy diet, and some of the best protein sources are vegetables. In addition to being easier on your wallet, these veggies (many of…

  • The Belle of the Ball…Florence

    Imagine walking down cobblestone streets; the same streets walked by Michelangelo, Da Vinci and other luminaries of the Renaissance. Imagine cool early spring days spent enjoying nature in the hills…

  • Barcelona, Baby

    Barcelona is widely praised for its vibrant culture, stunning architecture, and art, design, and delicious Catalan cuisine. It’s crazy beautiful and in April, the huge summer crowds have not arrived…

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    What Can We Do About Food Waste?

    The numbers are terrifying. Here’s some food for thought, pun fully intended. Worldwide, humans waste 2.5 billion tons of food each year, but the United States discards more than any…

  • Farinata (Cecina)

    This amazingly simple and naturally gluten-free recipe is from La Cucina Povera, the food of the poor. Made simply from chickpea flour and seasonings, it’s high in protein and deeply satisfying with a crisp exterior and a creamy, richly flavored inside. Makes 2-4 servings Combine chickpea flour and water in…

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    What I’m Eating this Summer

    With hot steamy days ahead, we have to plan so that eating well doesn’t fall by the wayside. And while I love to make most of my foods from scratch,…

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    Healthy Living Really Is Boring

    As many of you know, I am a huge fan of Arnold Schwarzenegger. His philosophy on fitness and overall wellness is, to me, spot on. While I don’t always agree…

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    The Hope of Spring

    As the breezes are growing warmer, wafting through our open windows with the perfume that tells us the chill of winter is finally behind us; it’s clear sailing into summer….

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    Le Belle Ame of France…

    Edward Hopper said: ““I do not believe there is another city on earth so beautiful as Paris nor another people with such an appreciation of the beautiful as the French…”…

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    The Work I Do

    I truly love the work I do. And I especially love hearing from all of my viewers and followers across the country. I love that they are inspired by my…

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    No One Should Be Surprised by This One

    Honestly, I feel like I have written this blog a hundred times before, but here I go again. I recently read two articles that sent my blood pressure soaring. And…

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    This Season

    With the interminable election season behind us, we now deal with the aftermath; who is disappointed, scared and apprehensive and who is thrilled with the results. The good news is…

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    What I Eat in a Week

    I am having a passionate love affair with Stanley Tucci’s new book, “What I Ate in a Year.” He is a smart, articulate, passionate-about-food, clever writer who charms with every…

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    Cooking from the Heart

    As the holidays come on the horizon in all their twinkling glory, we think about cooking. I confess that I always think about cooking, but that’s me. My passion for…

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    An Ode to Healing

    There’s a lot of talk about this thing called healing. We use it like it’s a cliché, like ‘it is what it is’ or ‘just saying’ but in fact, healing…

  • Crostata Marmelatta

    There is nothing as simple or satisfying as a marmalade-filled tart. Seasonal and light, the preserves are nestled in a flaky crust that melts your heart. Makes 1, 8-inch tart Preheat the oven to 350°F or 180°C. Brush your tart pan (with a removable bottom) with oil, then dust it…

  • Tofu Breakfast Sandwich

    This savory, high protein, creamy, rich sandwich will kick start your day with a jolt of energy that will carry you right on through to lunch. Ready in minutes, this takes away any excuse you have for skipping breakfast. And delicious? You’ll look forward to breakfast every day. Makes 2…

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    FinaMill…Part Deux

    I have been cooking all my life, well, almost. I fell in love with the rhythm of the kitchen at the tender age of 4, watching my mother, grandmother and…

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    An Ode to Sunday Lunch

    When I was a kid, meals were considered sacred time. I always joke that if you weren’t at the dinner table, you’d best be dead. No excuses mattered. Not late…

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    Well, This Is Frustrating…

    It’s the season of seashells and balloons. We long to hang outside and take vacations, big or small. We savor every second of the long days and warm nights, making…

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    Visions of Summer

    It’s June and I don’t know about you, but winter and spring where I am, have been grey and rainy to a degree that everyone is stir-crazy and longing for…

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    Having a Purpose

    I think a lot about the future, even as I am maturing by the minute. Who knows how much of the future I will see? But what I see worries…

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    Freshly Ground Spices and Wellness

    I confess that I am not much for gadgets. They have always been categorized in my mind as “just another thing to clean” when I am cooking. I use my…

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    Why Can’t We Do Better?

    I was sitting in Charles De Gaulle airport, leaving Paris, heading to Rome for work. As usual, I ordered an espresso and my lovely Robert, a tea. Since we were…

  • Getting By With a Little Help…

    It’s February and for so many of us, that means resolutions often as a recommitment to wellness. In my case, at the end of each year, I take a look…

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    Food Noise?

    I am all about food…and wellness. I love the communal, sensual nature of preparing luscious, healthy foods and enjoying them with people I love. As an Italian, we always joke…

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    I Left My Heart In Rome

    It’s no secret that I adore Italy and that my Italian tours and adventures are very close to my heart and give both my husband and me enormous pleasure…enormous pleasure….

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    My Mother…Mamma Mia

    I don’t often write about my mother except in terms of the kitchen. She taught me how to love the magic of the heart of the home. It was the…

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    Feeling Grateful and Letting Go

    As we move into this glorious month; the month that kicks off the holiday season and allows us to deny the reality of a long, grey winter ahead, we begin…

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    The Importance of Fitness

    I was at the gym the other day, sweating through one of my favorite, rough and tumble classes when the instructor yelled out, “Now is not the time to slack…

  • Italian Rice Pudding

    I love rice pudding. Since I was a kid, my family knew that if they wanted to get me to eat something even remotely nutritious, go with rice pudding. This is my version and it’s truly yummy. Makes 2-3 servings Combine all ingredients (except orange juice and almonds) in a…

  • Pappa al Pomodoro

    Visions of a late Tuscan summer come with each spoonful of this simple, richly flavored Italian tradition. Using only the freshest tomatoes at the peak of their flavor, this simple soup is summer at its best. Makes 3-4 servings Place the oil and the garlic in a soup pot over…

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    Nightshades and Our Wellness

    I have lived a vegan, macrobiotic lifestyle for more than forty years. I came to this lifestyle through severe illness and using a rather rigid approach to eating, was able…

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    Regenerative Agriculture?

    Regenerative Agriculture? Conventional, locally grown, CSA, organic…and now regenerative agriculture. Is it just another buzzy term for us to navigate as we try to shop and vote with our dollar…

  • Sweet Fruit Pizza

    This is a comfortable, rustic dessert that is just perfect for those casually lazy get-togethers. The flaky biscuit crust is a wonderful complement to the sweet, succulent summer fruit mounded on the surface. Topped with an apricot glaze, this homey tart strikes the perfect note for casual yumminess. Makes 8…

  • Blueberry Muffins

    And the winner is? Blueberry muffins are consistently rated as the favorite muffin in America. My plant-based version has all the goodness of the berries wrapped in a delicately sweet moist muffin. Yum! Makes 12 standard muffins or 24 mini muffins Preheat oven to 350F and line a standard muffin…

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    Magnesium and Your Brain

    Brain care supplements are really having a moment, but are they worth the hype? Many of us think of this as a concern as we age, but brain health should…

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    Listening to Each Other

    As many of you know, I am a huge fan of Arnold Schwarzenegger. Since high school (yup, I worked out to his vinyl exercise album, the chart of the moves…

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    You and Your Blood Sugar

    My friend and brilliant macrobiotic teacher, Dani Mayor in Barcelona recently wrote a wonderful article on hypoglycemia and how many of us it affects; its impact on our daily wellness…

  • Flourless Chocolate Cake

    This yummy recipe is really rich-tasting so a sliver does the trick. It’s super easy and the results are soooooooooooo good. Makes 8-10 servings 7 ounces non-dairy dark chocolate bars, chopped 1/2 cup olive oil or vegan butter 1 cup coconut sugar 1/2 cup arrowroot powder 1/2 cup unsweetened oat…

  • Gladiator Stew

    I made this delicious grain dish with one of my favorite chefs, and dear friend, Chef Gioacchino Nocera from Bosco de Medici vineyard in Pompeii. He and I made it on my show and while I worked with him on it, I may not have it exactly as he did…

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    An Ode to Stepping Away

    It’s February, the month dedicated to hearts, from health to romance. I thought I would take the opportunity to talk to you about my thoughts. On December 20, my lovely…

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    As the New Year Begins

    As 2025 begins to fade from our memory and 2026 begins, shiny with promise and hope, let’s try something new or at least something we may have forgotten about. For…

  • Lentil Fritters

    A high-octane, energizing side dish or starter course. Obsessed with all things lentils, this dish is on our table often. And the spicy tomato dipping sauce will have you moaning with pleasure, while your healthy heart dances with joy. Makes 2-4 servings 1 cup red lentils, rinsed very well 2…

  • I Just Can’t…

    I was reading the NY Times (as I do most mornings before I begin my work for the day) and saw a headline that made my heart skip a beat…for…

  • Avocado Hummus

    This recipe came to me via Rakesh Shah, MD, a cardiologist friend who can cook as well as he repairs hearts. It’s a creamy, light version of traditional hummus that I think you’ll love. Makes 4-6 servings 1, 15-ounce can chickpeas, drained and rinsed, save ¼ cup of the liquid…

  • Cuccidati

    These tender, spiced fig-filled cookies are just the greatest. Each region of Italy seems to make them a bit differently. My Nonna did them 2 ways: this way and as thumbprint style cookies, depending on her mood. Makes 12-14 cookies Fig Filling ½ cup loosely packed dried figs, hard stems…

  • Pasta Alla Norma

    A classic Sicilian pasta dish that is as delicious as it is simple to make. Sicilian cooking is renowned for its ability to work magic with the humblest of fresh ingredients and this dish is no exception. Makes 2-3 servings Extra virgin olive oil 1 small eggplant, diced, soaked in…

  • Corn and Tomato Soup

    Summer in a bowl. This sunny Mediterranean soup has the sweetness of summer tomatoes as its foundation with sunny yellow corn to make you dream of leisurely summer feasts in the garden. Makes 3-4 servings 2 tablespoons extra virgin olive oil ½ red onion or 1 shallot, peeled, diced Sea…

  • Cooking Now…Again

    There are certain kitchen rhythms that I will always associate with these past months of the pandemic. Pot after pot of what we consider “comfort food”: millet soup with red…

  • The Sicker We Get, the Happier We Are?

    Watching an hour of television at night makes me feel sick. There. I said it out loud. It’s not the programming so much as it’s the Big Pharma ads during…

  • Vegan Kimchi

    Seems like everyone is into fermentation and that’s a good thing! This easy recipe for kim-chi takes some time, but little effort. And the results? YUMMMMM! Preparing the cabbage Cut the cabbage lengthwise through the stem into quarters.  Cut the cores from each piece. Cut each quarter crosswise into 2-inchg-wide…

  • This Chef’s Life

    It’s been a long time since I was in a kitchen full time. Most of my days now are spent testing recipes, writing articles, planning and teaching cooking classes, serving…

  • Sweet Vegetable Bisque

    A sweet creamy soup made from leftover roasted root veggies and oat milk makes for a rich, decadent-tasting and warmng soup with no guilt. Makes 3-4 servings 2 cups leftover roasted or stewed sweet vegetables (onion, leek, carrot, parsnip, sweet potato, winter squash work best) 4-5 cups water or plant-based…

  • Sweet Nishime Squash

    Stewing vegetables creates a calm centered energy that is without compare; stewing sweet vegetables that grow close to  the ground also relaxes our stressed-out psyches. Sweet winter squash such as butternut, acorn, Hokkaido, red kuri or kabocha relaxes the middle of the body, satisfies the desire for sweet taste, and…

  • Pappa Al Pomodoro

    Visions of a Tuscan summer come with each spoonful of this simple, richly flavored Italian tradition. Using only the freshest tomatoes at the peak of their flavor, this simple soup is summer at its best. Makes 3-4 servings 1 tablespoon extra virgin olive oil 2-3 cloves fresh garlic, finely minced…

  • Pistachio Bocconotti

    I discovered these southern Italian treats on our trip to Puglia and fell instantly in love. So I came home, jetlag and all, and adapted them to be healthy and of course, vegan. First try and they came out just as I had hoped. Maybe I should develop recipes when…

  • Jojo’s Muffins

    Our dear friend, Eric is passionate about lots of things in life, but nothing more than food and feeding his adorable niece, Jojo healthy treats. Here’s her favorite muffin or “muppin” as she calls them. Add fruit, nuts and seeds as you desire for variety. Makes 12 standard muffins 2…

  • Is Fried Food Really That Bad For Us? Really?

    Yes, really. According to a study published in BMJ (formerly British Medical Journal), frequent consumption of fried foods can lead to a serious outcome: early death. Yup; you read right…early…

  • Fending off Disease with Fiber

    My husband, who I adore, loves Time magazine. Yup, good old fashioned Time magazine. I’m not such a big fan but every now and then, I see an article that…

  • Your Kitchen Is Your Pharmacy

    We live in challenging times. Our political system is in upheaval; our food supply is under assault by big business interests who care only for profit, not for quality. Our…

  • What’s Being Vegan Got to Do with It?

    I will admit that I have been on something of a long rant these days as I watch junk food being peddled to us as real food and the accompanying…

  • The Cancer Fighter

    This miso soup brings together all the ingredients you need to fight the good fight to prevent…and yes, even treat cancer. Makes 3-4 servings 1 small yellow onion, diced 2 tablespoons wakame, soaked, diced 4 cups spring or filtered water 1 dried maitake mushroom, broken into bite-size pieces 1 cup…

  • Our Little Ones

    It’s Childhood Cancer Awareness Month and Childhood Obesity Awareness Month so let’s talk about our kids and their wellness, shall we?   I’ll start this article by saying that I…

  • What’s Going on with Our Colons?

    What’s Going on with Our Colons? The news was big…and somber…and apparently, shocking for many people, including experts.   A new study, published in the Journal of The American Medical…

  • The Three-Day Detox

    Can you feel like a new person in just 3 short days? Can you undo the damage you did over the holiday season? This 3-day plan can put your feet…

  • Perimenopause and You

    Perimenopause and You I get asked about this life condition a lot so I thought I would take the time to do some research and get you some good information…

  • Our Smoothie Culture

    I have a very specific opinion on smoothies. You may hate it; you may rant at me for it, but here goes. We finally put kale…in all its crunchy, nutrient-dense…

  • Mushroom Bourguignon

    This succulent dish will leave you sated and satisfied and no one will miss the meat. Served over roasted potatoes this is a side dish that will have you dreaming of Paris. Makes 4-5 servings Extra virgin olive oil 4-6 Portobello mushrooms, cut into 1/2-inch chunks; remove and save ‘gills’…

  • You and the Flu

    Every year around this time, the bombardment begins. Every expert pushes each and every one of us to get a flu shot like our lives depend on it. It starts…

  • Imagine a World without Soda

    My husband and I travel a lot for our work, as well as with family and for pleasure. We see a lot of sights…and stop at a lot of rest…

  • The Power of Sublime Porcini

    There are some things that you just can’t live without…great olive oil, sexy shoes, fresh garlic, juicy grapefruit, loyal friends, tulips in the spring and porcini mushrooms.    Growing up…

  • Eating with the Seasons: Summer

    Just to take us back to the dreamy, leisurely days of summer…yum! Summer Now we’re talking. Summer. It’s my season. Sure, I love Christmas and all that goes along with…

  • How the Heck Did We Get Here?

    I think a lot about food. I guess that’s obvious, right?   The other day, my husband and I were driving on the highway, passing billboard after billboard for food…

  • Paleo-Should We Really Eat Like Cavemen?

    I have to say that of all the dietary extremes we humans adopt on our quest for health and fitness, the Paleo or caveman diet concerns me the most. I…

  • Saturated Fat

    As we celebrate our tickers, I thought I would take a look at one of the ingredients that seems to cause us so much grief.   We are told that…

  • 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…

  • Glorious Garlic

    Glorious Garlic I didn’t cook with garlic until I was about 10 years old. My mother, you see, didn’t like it. I know, right? An Italian cook who didn’t like…

  • 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…

  • 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…

  • 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.  For some of us onions…

  • Women’s Health and Fitness Day

    It’s a big day in my world–bigger than a lot of the days on which we celebrate various conditions and causes. We’re celebrating women’s health and fitness. Today we ask…

  • Eating Well on a Budget: Series Post 2 of 2

    Let's continue our conversation of what seems like an impossible mission of stretching your dollar to get healthy food on a budget.  VegetablesThis is a no-brainer. Veggies are inexpensive and…

  • Back to School-for the Big Kids

    It’s true-70% of non-athlete college students gain between 10-15 pounds their first semester, and it just grows from there. Yikes! While my days as a college student are long behind…

  • The Art of Canning

    It’s that time of year. Your seeds have sprung into full-grown plants laden with the fruits of your labor. While much of your garden bounty ends up on your table–and…

  • Label.ology: How to Read a Label

    I know–duh, right? Don’t you just pick up the package, turn it over, and read? Yes, but you may not know what exactly you’re seeing. It’s complicated. We are bombarded…

  • One reason Italians live so well… lentils!

    I admit it. I am completely obsessed with lentils, as are most Italians. I always say that if we could make a delicious lentil gelato, we would! Green, brown, yellow,…

  • Miso Soup with Sautéed Greens

    The perfect soup…and easy? Makes 2-3 servings 2-inch piece wakame, soaked until tender 4 fresh shiitake mushrooms, stems removed, thinly sliced spring or filtered water ½ yellow onion, thin half-moon slices 1 carrot, thin oblong slices 2 teaspoons barley miso 3-4 leaves kale or collard greens, rinsed well extra virgin…

  • Applesauce Muffins

    Did you know the difference between a muffin and a cupcake is frosting? A good muffin is just as satisfying as a cupcake, frosting or not. This basic recipe can be altered to create any number of delicious muffins. Makes 12 muffins 1 teaspoon chia seeds, soaked in 2 tablespoons…

  • Watermelon Water Ice

    Yo! Love the refreshing idea of water ice but not the sugar and artificial colors and flavors? This easy-to-make version is completely yummy and you don’t have to leave the house to get it! Makes 4-5 servings 24 ounces seeded watermelon ½ cup brown rice syrup 1 tablespoon fresh lemon…

  • Going Meatless

    We post some very cool social media with daily healthy tips, yummy recipes and some interesting information about our food and making healthier choices.   But now? Oh, yeah, baby….

  • Better Than Milk Shakes

    Milkshakes are a signature kid food, but if you’re getting them from a food joint, it’s likely they have lots of sugar and chemicals…not exactly kid food, really. This one is so easy to make, lighter in calories and completely yummy. Makes 1 shake ½ cup non-dairy, dark chocolate chips…

  • Let Them Eat Kale

    There are two types of people in the world…those who eat greens and those who should.   You can laugh, but it’s true.   In my book, leafy greens are…

  • The Dairy Myth

    Doesn’t it seem that for most of us we often have weight loss on our minds? We’ve been told that milk and other dairy products can be helpful in the…

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    One Healthy Thing – Let’s Do This

    As we move forward into these next days, let’s challenge ourselves with lifestyle choices that will result in real radiant health. Everyone tells us that being healthy is easy (including…

  • The Perfect Muffin

    This basic muffin recipe will work for any muffin you could want to create . . . apple, banana nut, blueberry, cranberry, pumpkin, and with a couple of adjustments you can make corn muffins, bran muffins, or any other kind of whole-grain muffins you can imagine. Makes 12 servings ½…

  • Corn Chowder

    Corn chowder can be made at any time of year using frozen organic corn, but truthfully, it’s only really yummy in the summer when organic corn is fresh and sweet. Loaded with fiber, B vitamins and folate, this sweet whole grain creates vitality and strength. Makes 4–5 servings Extra virgin…

  • Carrot Coconut Soup

    This quirky soup is so cool. I love this combination. Coconut milk and carrots have a complementary sweetness that work together perfectly in this soup. It’s simple, yet rich, loaded with nutrients like beta-carotene as well as the good- quality fats of coconut! Makes 4–5 servings Avocado oil 1 yellow…

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