This last week has been nothing short of crazy. I’ve visited three different time zones (here I am rounding my travels off in beautiful, sunny Beverly Hills), and my body clock has no idea if it’s coming or going. I also decided to switch gears for this weeks post, to share my current reading material and a recent podcast that really inspired me. Enjoy 🙂READ MORE
Last week, the U.S. News & World Report published their 2018 list of best diets, placing the high-fat low carb ketogenic diet last. How could this be? I lost four pounds that same week on ‘keto’, and it’s wildly popular with the likes of Kim Kardashian, Gwyneth Paltrow and LeBron James.
The judge’s stance: ketogenic diets are highly restrictive, which they are. Could you live off 5% carbohydrates, 10% protein and 85% fat? Turns out, you may not need to. Mark Sisson, author of The Keto Reset Diet says it’s possible to have your cake and be keto too.READ MORE
The holidays are here, and it’s time to have your full fat, carb-loaded cake, and eat it too. Did you know that gluten + carbs + fat = happiness (in some worlds). So instead of guilt, feel joy. Instead of deprivation, enjoy your food – tis the season!
My pumpkin sheet cake will not only please your taste buds, but I challenge you to stick to one slice – it’s impossible :-). As a side note, I gave this to the trainers at my gym (irony) and one of them (who barely says a word btw), told me he couldn’t get over it. Then he asked me if I’m a professional baker……… LOL. READ MORE
Inflammation blocks your GI tract and causes your body to store fat
Foods like vegetable oils and GMO’s cause inflammation
Anti-inflammatory foods quell inflammation and are the key to sustainable weight loss
I have a request: next time you’re at the supermarket, look for berries, tomatoes, beets, cucumbers, and corn, then, turn the other way. These foods have no business being in your grocery cart, or your diet this time of year.
As ‘Hotumn’ took most of us by (pleasant) surprise in NYC, I finally awoke to temperatures in the mid-40’s today. Fall has finally arrived, which means more baking, more pumpkin pie, and more soup.
There is something very soothing about the latter, and as a hearty meal, soup is a win-win for the mind, body and soul. My personal favorite is lentil soup, the way my mom makes it. Flavored delicately with turmeric (anti-inflammatory benefits), and garnished with cilantro, it’s a staple in my recipe book, which is why I want to share it with you.READ MORE
A scarce water supply, rapid population growth, and climate change pose a serious threat to our food production. But Silicon Valley thinks it has the solution.
Using freight containers equipped with hi-tech gadgets, entrepreneurs are disrupting the very essence of what it means to farm; bringing the outdoors, inside.READ MORE
Full disclosure: I hate fish and seafood. I hate shrimp, squid, lobster, crab and especially sushi. I’ve tried them all, but my taste buds just don’t respond. READ MORE
This week’s post was meant to pay homage to one of my childhood favorites: tandoori chicken. An indian classic, it packs a rich, vibrant punch; infusing the spices of tandoori, masala, and cumin. It’s versatile too: bake, grill or BBQ it.
As I unpacked my groceries, ready to start, I realized my haste at the supermarket had cost me the key ingredient: tandoori. Ooops. READ MORE