Blog Archives

unfried cauliflower rice in ginger miso sauce.

If eating rice ever makes you feel kind of blergh, but you still totally love the experience of eating it, cauliflower rice might be your new best friend. I discovered this crazy trick several years ago when I cut most

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what to do with leftovers: green chickpea + squash soup.

The eternal leftover dilemma: what to do with all of that stuff you’ve made in your fridge when you’re darn sick of eating the same thing over and over and just can’t take it anymore. My favorite solution? The blender.

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vegan no-mayo potato salad.

There’s a funny relationship between hunger and deservingness. It comes up all the time in meetings with my nutrition clients: this feeling that “I shouldn’t feel hungry [yet]”, or “I didn’t do enough today to be hungry”, or even “I

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the best lentil soup ever.

Recently, I visited one of my favorite people, Meg, (and her also-pretty-darn-cool) husband in Toronto.  This fabulous lady and I have been the best of friends since university: she is a farmers market connoisseur, in addition to being an incredible

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staples and spice day 6: italian.

Spices: Garlic powder, onion powder, oregano, parsley, red pepper flakes, thyme Staples: Kale, white beans, quinoa Today’s recipe is as simple as it is delicious: a little shout-out to pasta, without the blood sugar spike-and-crash (and no waiting for water

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staples and spice day 5: caribbean jerk spice.

Spices: Allspice, black pepper, chili pepper, cinnamon, paprika, parsley, thyme. Staples: White beans, chickpeas, brown rice. It’s a little taste of the beach, easily packed into one quick meal: just six spices and three staples, and you’re good to go!  If you

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staples and spice day 3: thai.

Spices: Basil, garlic, ginger, pepper. Staples: Quinoa, kale.  Thai food makes for classic takeout in this city: if you can get past the added oils and oft-animal-based selections, it’s a delicious option.   So how to recreate it at home

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staples and spice day 2: mexican.

Spices: Chili powder, cumin, onion powder, oregano, paprika Staples: Kidney beans, brown rice Today’s south-of-the-border inspiration requires just four spices and two staples. This healthy take on the classic rice-and-beans is not only easy to throw together, but also a

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creamy cashew kale chickpea extravaganza.

It’s a beautiful [not as frigid] day in NYC. I am working from home and spending time with the sweet dog — completely famished from a great run this morning and one of Lisa Bennett’s signature kick-you-in-the-face yoga classes right afterwards.

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