Eat What Feels Good

CLASSIC COLE SLAW (serves roughly 4) 1/4 large green cabbage sliced and chopped (Sometimes I use a mandoline slicer for thinner cabbage) 1 large carrot, shredded 2 tbsp red onion, minced 1/3 cup mayo (my fave is Sir Kensington’s avocado oil mayo) 1 tbsp ACV (apple cider vinegar) 1/8 tspContinue Reading

2 large Russet potatoes 1.5 teaspoons each of Ranch Seasoning and Super Onion Seasoning  (or spices of choice- mine were Balanced Bites brand) Avocado oil (about 2 tbsp). You can also sub olive oil.   Preheat oven to 400 degrees. Halve the potatoes lengthwise and then slice them into frenchContinue Reading

Nourishing Traditions by Sally Fallon: A Book Review Find the book on Amazon here PROs Sally Fallon does an excellent job detailing what ancestral nutrition is and explaining how traditional practices can maximize the nutrient density of foods and beverages. She reviewed the lipid hypothesis and how our country cameContinue Reading

Eggplant Parm with Green Beans We go meatless for a meal here and there and this was so filling and satisfying that we didn’t miss the meat at all! (Also, I had another helping- when it’s good, wholesome food there is no restricting in this house). If you’re going toContinue Reading

Veggie Lasagna I am modeling this lasagna after the veggie lasagna I remember from summer camp (which was essentially Stouffer’s, I imagine)? I would get it any time I didn’t want the regular meal or whenever I heard they were serving it, really. I have fond memories of it. DuringContinue Reading

I shouldn’t say never, but I’ll get to that later. The short answer to this question is that humans cannot reach optimal nutrient levels with plant-sourced foods alone. That’s really where I’m coming from with this. Plant-based protein and fat sources are not as bioavailable to our species, and thereforeContinue Reading