—Eat meals high in colorful vegetables and fruits (The Mediterranean Diet is a good model)
—Eat small portions of animal proteins and large portions of vegetables
(See “high-quality proteins”, below)
—Eat foods when they’re in season
—Get outside and breathe fresh air
—Get at least 30 minutes of exercise most days of the week
—Maintain … Read more
People eating a low carb diet generally end up making a lot of faux potato dishes using cauliflower. I keep a couple of large bags of pre-riced bags of cauliflower in the freezer, which cuts down on prep time.
1 medium head of cauliflower = 1 pound
1 pound of cauliflower = 4 cups riced cauliflower
(1 cup riced cauliflower … Read more
Here’s my personal list of classic recipes—popular in the U.S.—that I think you need to know how to cook. With time, it’s fairly easy to tweak traditional recipes to your tastes and dietary needs.
Soft-Scrambled Eggs & Oven-Baked Bacon
Buttermilk Biscuits Two Ways
Skillet Cornbread (Southern-Style)… Read more
I recently read Brain Food, the Surprising Science of Eating for Cognitive Power, by Lisa Mosconi, PhD. Here are my notes. If you want to know the ‘why’ for any of these items, I highly recommend reading the book. In it, Dr. Mosconi lays out the scientific basis for each of these items.
Excerpt: “A new diet known as … Read more
I’m on a small mission to try alternative grains. I mean, enough already with the white rice, corn, and rolled oats. I want VARIETY!
Flavor: Slightly sweet, malty, nutty
Texture: Porridge-like, or airy-crunchy if popped
Uses: Breakfast cereal, popped, soup/stew addition
Nutrition: Complete protein; high in fiber, iron, calcium, magnesium, squalene
Rinse in a sieve and … Read more
I recently found that people with my genetic profile have a genetic variant that is associated with the inability to break down lactose, and that in my case I have a high lactose sensitivity. (Want to find out more? Go to GenoPalate.com)
As a result, I’ve switched to lactose-free milk for my morning tea and I also use it—or … Read more