Using my voice to raise awareness—
I don’t find it a coincidence that our chronic disease incidence continues to rise as we spend more and more time counting protein, fat, carbs and calories, more and more money on the latest it ingredients and supplements, and less and less time sitting down to meals with family and friends.
We have a packaging problem. And if we’re going to get our arms around it, we have to think, innovate and behave way beyond recycling. Here, I respectfully ask key stakeholder groups to think about how they can be a part of the solution, including: consumers; food manufacturers; retailers; foodservice and hospitality; angel and institutional investors and; the media.
While plastic pollution is a dire situation, each and every one of us can ABSOLUTELY be a part of the solution. To effect real change, we’ll need to 1) embrace inconvenience, 2) think small and, 3) act now. I’m starting with me. Will you join me?
If you are conflicted by the wave of plant protein products hitting the market—having to choose between what’s best for your personal health vs. what’s best for the planet—here are 20 recipes rich in protein made from whole, plant-based ingredients.
It's hard not to get behind the plant protein mission! But can we get behind the nutrition? Herein lies the plant-based protein dilemma.
What’s more American than pie? An array of pies meeting taste and dietary preferences as diverse as America itself. Shared here are sweet and savory pie recipes with gluten-free, dairy-free, vegan, vegetarian and low FODMAP options.
You’ve probably heard about the concept of meal planning, but why is it so important to make it a habit? For starters, it’s essential to eating healthier. Plus, it saves you time and money, and makes your weekdays a whole lot easier. Here, two resources to help you make meal planning a regular habit.
I love lamb—both for it’s taste and nutrition. I particularly like that many lamb farmers pasture raise their animals. I’m not sure why lamb isn’t as popular here in the U.S. as in other places, but perhaps this easy meatballs recipe is an entryway for people to try it.
This biscotti is rich in chocolate and hazelnut flavor without being cloyingly sweet. The crisp yet chewy texture is remarkable considering it’s gluten-free, grain-free, and dairy-free.
This summer salad recipe round-up includes everything you can imagine: foundations of leafy greens, vegetables and grains, beans and potatoes; all of summer’s bounty, including berries, cherries, watermelon and peaches to tomatoes, cucumbers, corn and zucchini and; our favorite summer proteins—from grilled steak and chicken to delicate sea scallops.
I make this salad pretty much on a weekly basis all summer long. And you will, too, once you see how versatile it is and how quickly it gets gobbled up.
May is celiac disease awareness month. A fact not often talked about is that, for many, all isn’t honky dory after going gluten-free. Here are four tips for living gluten-free and healthfully for life.
As a nutrition student, I learned about balancing nutrients. In culinary school, I learned something equally as valuable: the importance of balancing tastes for good nutrition.
According to a recent study, the average American wastes one pound of food each and every day, with fresh fruits and vegetables taking the biggest hit. We share here five tips for how you can waste less and eat more produce.
Read It Before You Eat It is a practical and easy-to-use resource to help us better understand food labels and make smarter decisions in every aisle of the supermarket.
Eating seafood has become complicated. Here is what you need to know to keep nutrition, safety and sustainability in mind so you can enjoy and take advantage of the health benefits of fish and shellfish.
Food drives are the most popular way for people to help fight hunger in the United States. Well, the food drive is getting a makeover...and #GiveHealthy is leading the way.
It's hot out. This refreshing chilled soup is bold in flavor.
Because local California strawberries are insanely delicious right now and I'll find any excuse to eat shortbread.
A bowl of creamy hot cereal has been my ultimate comfort food since childhood.
I'm having a love affair with the combination of chocolate and orange right now.
A perfect day of hiking and sushi in Seattle.
Ten tips for preventing food waste in your home.
I love cookbooks that help people savor their food without worring about what they need to avoid.
I’ll let you in on a little secret, I don’t drink juices and smoothies.
We all have our own unique health fingerprint, which means we all have our own unique health solutions.
I’m a good food advocate, helping to raise awareness and spur people to action about our most important food, nutrition and sustainability issues. I do so honestly, but respectfully—being critical when positive change requires it. My goal is to inspire each and every one of us to be a part of the solution. We all don’t have to change the world, but we each can do our small part and, collectively, that adds up to big change. That’s what I aspire to inspire.
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