One of the unfortunate side effects of living in a dieting, weight-centric culture is that much of the value of eating well and being active gets wrapped up in the question, “Will this help me lose weight?” Our bodies are complex things, and there is never any guarantee that positive inputs (nutritious food, regular movement, adequate sleep, self-care) will lead to weight loss.
The reaction to my latest On Nutrition column, “Has your diet become your religion? How to balance your food choices,” has been interesting, as I suspected it would be. I’ve had some lovely emails, and a few that were, well, less lovely. Not surprising, since food and religion are both hot-button topics for some.
Happy Friday! I’m not trying to do links posts every week, because honestly there are weeks when I don’t find enough links that I want to share. This week is different, and I noticed as I was putting it together that it has a strong anti-pseudoscience bent. Not that there’s anything wrong with that.
I love it when I see an intriguing recipe and I have everything for it on hand! When the latest email from Oldways landed in my inbox last week with the subject line “Fruit can be savory, too” I was hooked. I clicked on the link and saw the recipe for the Sorghum & Blues Salad and I said “I must make this.”
My latest On Nutrition column in The Seattle Times, “Coconut oil: It’s really not that good for you,” is my attempt to set the record straight on whether we should be eating coconut oil with abandon (hint: we shouldn’t). As a result, I received a number of questions via email regarding my suggestion in that column to use olive oil as a primary cooking fat.
I blogged about my recipe for rustic gazpacho when I first adopted it into my repertoire back in 2014. Much like ratatouille (more on this soon), it inexplicably fell out of favor after a few intense years. How fortuitous that I was re-inspired to make this fresh, lovely, easy soup as I was flipping through Nancy Harmon Jenkins “Virgin Territory: Exploring the World of Olive Oil” before giving a talk on the Mediterranean diet.
I have a handful of regular breakfast options in my rotation, but one of my favorites is what I call “Turkish Breakfast,” which is inspired by the hotel breakfast we had during our stay last year in Istanbul. It’s not only flavorful and satisfying, but quite nutritious!
Do you sometimes feel that you are pulled between two choices: one that satisfies an immediate impulse and one that you know in your heart of hearts will bring you greater benefits, even if you don’t feel the effects immediately? When you feel that internal tug-of-war, ask yourself “What would be the kindest choice?”
Happy Friday! I had every good intention to put together a “Links I Like” post for today…but I really couldn’t find any links I liked enough to share! But, I was inspired by this TEDx video, which landed in my inbox yesterday. In “The Power of Mindfulness: What You Practice Grows Stronger,” Shauna Shapiro eloquently […]