The first Whole Foods came to the Pittsburgh market in 2002, a few years after I moved to the area, so I remember the locals’ reaction. It was the first store of its kind in Pittsburgh, and it was quite the attraction for some time. And the one thing everyone marveled over was the nut butter grinder. “You can make your own ‘homemade’ peanut butter!” Amazing.
As a runner and plant-based eater, nuts are on my daily menu. They’re a great source of healthy fats and a good source of protein, and they’re calorie dense to replenish what I burn through exercise. Plus I use them as a stand-in for cheese atop salads and pastas, since they lend a similar richness (and saltiness, if you use salted varieties). Nut butters are also a delicious—never mind easy—dip for veggies like raw carrots and celery, which helps me fit even more vegetables into my day. Continue reading
I am such a bad food blogger. I’ve been enjoying this ice cream all summer long and I haven’t shared it with you until now. The biggest reason why? I can’t stop eating it long enough to take a picture.
But that’s okay, because there’s nothing bad in here at all. It’s literally just bananas, cocoa powder, and a hint of almond butter and vanilla. No dairy or sugar for those of us on anti-inflammatory diets, yet you’d never in your life know it. Technically, that makes it a banana sorbet, not ice cream, but who’s really counting? Whatever it is, it’s delicious and healthy yet feels like you’re indulging. Continue reading
Posted in Recipes
Tagged almond, bananas, chocolate, dairy free, desserts, food, gluten free, ice cream, plant-based diet, recipes, vegan
Even though there’s a good three weeks before the official start of fall, summer’s been winding down for a while now, and for most people, this weekend marks the end of the summer grilling season. If you’re hosting or attending one last cookout this weekend and looking for an extra side dish, have I got a salad for you. Continue reading
Although some might call quinoa a fad by now, it really has its place in an anti-inflammatory kitchen. It just so happens that the United Nations’ Food and Agriculture Organization has deemed 2013 the “International Year of Quinoa,” so I guess it’s doing something right.
It’s cooked and served as a grain, but quinoa is really a seed, and therein lies the secret to its nutritional value. Like most seeds, it contains everything needed to grow a new plant: it’s like the plant version of stem cells. According to the Year of Quinoa site, the seed has several advantages over traditional grains: it’s higher in protein, calcium, healthy fats, iron, zinc, vitamin C, vitamin E, beta carotene, and vitamins B2 and B3 than your everyday whole wheat. Continue reading
I confess: I’ve jumped on the chia seed bandwagon. At least when it comes to chia seed pudding.
You may be familiar with chia seeds from the chia pet craze of the 1980s.* Turns out, those quick-growing seeds are also a mini nutritional powerhouse, rich in omega-3 fatty acids, a variety of amino acids (protein), and heart- and gut-healthy fiber. Yeah, that’s all well and good, but what’s really fun about them is the way they react to liquids. Continue reading