First of all, a big Thank You to the Meatless Monday Campaigns for sending me a free copy of The Vegetarian Flavor Bible by Karen Page, and inviting me to review it on my blog. I might have mentioned just a few times that I love cookbooks, and I own quite a few – some might even say too many! One thing I have very few of however, are cooking “reference books”. What’s a cooking reference book, you might be thinking? It’s a resource that helps you to be a better cook, so you can rely on cookbooks less, and on your creative instincts more – and that’s exactly what The Vegetarian Flavor Bible is. Continue Reading..
I was invited to review Slim By Design by the publisher, and I received a free copy of the book. I was not compensated for my time, but this post does include an affiliate link, and I will receive a small commission if you purchase the book through Amazon. As always, all opinions are my own.
Brian Wansink PhD, is the Director of Cornell’s Food and Brand Lab, and he has the coolest job in the world. Wansink and his team of researchers get to travel the world and go into peoples’ homes, workplaces, and basically anywhere food is served, and they watch what, when, and where and how people eat. They analyze what they see, how much people spend at restaurants, what’s in their grocery carts, and then, they make suggestions to change the eating environment to help individuals make better choices.
I love that, because as a registered dietitian nutritionist, we focus a lot on why people eat, and what they eat, and sometimes usually that’s a challenge. Most people have a really hard time tackling the whys- too touchy-feely and emotional. And let’s not even start on the Eat-This –Not-That part of nutrition. I guess that’s why RDs have the Food Police reputation. Continue Reading..
I was asked to review The MD Factor Diet by the publisher, and I received a free copy of the book. I was not compensated for my time, but this post does include an affiliate link, which means that I will receive a small commission if you purchase the book through Amazon. As always, all opinions are my own.
If you read my blog, you probably know, or can guess I’m not a big fan of “diets”. They just don’t work. I’ve worked with clients for long enough to know that the ones who come in with “Just tell me what to eat and I’ll do it”, are the first ones to not show up for their follow up appointments – and that’s not because they don’t need my services any longer. It’s the people who listen and learn, ask great questions, set their own goals, and create their own plan that are successful in making changes in their diet and their health. Continue Reading..
Are you a canner? Someone who knows how to prepare and store the summer’s freshest produce, so that you can savor its flavor no matter how cold the weather, or deep the snow? Or are you more like me – a bit intimidated by the secret world of canning, pressure cookers and sterilization techniques, and extremely terrified of giving the homemade gift of botulism?
Call me crazy or just really boring, but learning how to can fresh produce is actually on my bucket list. I think there’s nothing better than a jar of homemade salsa, preserves, or pickled anything. Proper canning of fruits and vegetables prevents the growth of microbes, including botulism, and helps ensure freshness, but the secret is to follow the rules and directions, which have been tested to ensure that the end product is safe to eat. Luckily, for those of us not quite ready to jump in the water bath, there are a variety of methods for preserving summer’s bounty, and lots of helpful resources available. Continue Reading..
Is it just me, or do November and December fly by so fast you can’t even remember them, and then time just stops every year from January until March? Or until the end of April here in the Northeast. They say that time speeds up as you get older, so I must be about 200 this year. This year flew by at rapid pace fast for me. I’m coming up on the one year anniversary of this blog (hooray!) and maybe blog time just moves faster… I feel like I was just writing about summer fruits and tomatoes, and here it is just about Christmas. Hopefully you are nearing the end of your Christmas shopping, but just in case, I have some ideas for anyone who is a cook – or for you if you’ve been good this year. I’ve compiled a list of my favorite kitchen tools, and the things that make cooking so much more fun, and I’m in a sharing mood for the holidays! Continue Reading..
Hello dear reader!
Just a quick note today. I posted this link on my Facebook page the other day, but just in case you didn’t see it, iTunes has the Williams-Somona Thanksgiving cookbook available for a free download this week . It’s a great modern classic if you don’t have it, or if need a good last minute recipe or menu ideas. It’s also full of great tips in it for anyone who is new to cooking Thanksgiving Dinner (which can be very scary!) and lots of mouthwatering photos. I try to post helpful tips, recipes and giveaways from other bloggers and foodie and nutrition sites I follow, to my Facebook page, so it you’re interested, please Like it!
I was searching for a nutrition book on Amazon the other day, and I came to my attention that there are A LOT of books out there on how to get healthy and eat better. I guess I’m guilty of getting my information from research and professional journals, so I’m a bit out of touch. As I browsed through the (FIFTY-NINE !) pages of books on nutrition, I realized why so many people are so confused about what to eat, and how to care for themselves. So thank you Amazon.com, for inspiring this blog post – a compilation of my favorite books on health and nutrition. Continue Reading..
In case you don’t have enough things to wonder and worry about, here’s something new to ponder: Why are there always so many new products at the grocery store, which seem specifically designed to sabotage our plans to eat better? If you’ve ever walked through any snack food, cereal, juice or soda aisle, you know exactly what I mean. Continue Reading..
I collect cookbooks and must have accumulated hundreds over the years. I pick them up when I travel, as a reminder of the place I visited, and I usually can’t resist a new cookbook when I’m browsing a bookstore. Periodically, I review my collection, purge, donate, or pass on those that I don’t use as much. My collection has grown to include quite a few books from America’s Test Kitchen and Cook’s Illustrated, and these I never give up. Continue Reading..
Several years ago, I took a series of cooking classes at an adult education center, which featured local chefs from the Boston area. One of my favorite classes was taught by Marjorie Druker, chef and owner of the New England Soup Factory, not only because I loved the soups she made, but also because of her wonderful personality, and all of the fabulous cooking tips she shared with us. When I stumbled upon the New England Soup Factory Cookbook at a bookstore a few years later, I knew it would be a staple in my kitchen. Continue Reading..