Spring is springing!! What better way to celebrate the end of a dark, cold Winter than by baking up a batch of sunny, fresh lemon rosemary scones! Lemon & rosemary – two of my favorite tastes…and they taste even better together. Give a try & I guarantee you’ll be singing the praises of Spring! Ingredients
Editor’s Note: This is Part 2 of Erin’s article on Restrictive Diets & Athletes. Here’s the link to read Part 1. “Last week I outlined the pitfalls of food restriction in athletes. Underfueling, whether intentional or unintentional, can lead to a host of short & long-term detriments to your training & health. So how can
Basil pesto is one of my favorite things to make. But what’s a cook to do when the Summer basil’s not yet ready? Make other kinds of pesto – of course! In case you didn’t know, the word “pesto” originates from the Genoa word “pesto” which means to “pound” or “crush”. Typically comprised of 5
“Most athletes I’ve encountered tend toward a ‘more is better’ approach in their training. In the case of nutrition, however, this usually manifests in ‘less is better’, as in: restriction & weight loss is the path to better performance. I’ve seen athletes cut out entire food groups (like fruits & starches) or dramatically shift their
There is NOTHING like fresh pasta. The texture of I-just-channeled-my-Italian-grandmother-to-make-these-noodles is so different – chewy, soft, supple. And while it does take a bit of work (and some specialty equipment – a food processor & a manual pasta machine), when you bite into your handmade pasta, you won’t want anything else! Take the time –
Salmon is such a great weeknight dinner. It’s quick to thaw, fast to cook, versatile to flavor & oh so good to eat! The only downside is that lots of salmon recipes seem to have sugary sauces that go on top. In my search for no-sugar recipes, I came across this one. It’s really quite
Regardless of your “foodie” status, you’ve probably heard about bone broth. It’s the current darling of the paleo community because of its high protein content. And because of that…you’d think it was just invented. Oh contraire! Bone broth has been around for literally ever…arguably since caveman days! It is basically stock…with a bit more cooking
Curries are one of my favorite things to cook. They are generally a dump-it-in, let-it-cook sort of meal, they can be adapted to use up whatever’s leftover in your fridge…and they are downright tasty!! This curry is one of my go-to recipes. It’s a really solid main course which tastes even better the next day.
I have to admit that I LOVE a recipe that takes basic, perhaps even boring, ingredients & turns them into something amazing! Such is the case with rösti, what many Swiss consider to be their national dish. To be clear – this is NOT a potato pancake. Potato pancakes are made from raw potatoes whereas
Skin-on, bone-in chicken thighs are one of the most economical protein sources out there. Unfortunately though, folks often shy away from them because of the skin & bones! But…once you’ve worked with them & experienced the deliciousness that the skin & bones add to dishes…you’ll look for ways to use them! Here’s a fabulous recipe