Spotlight Time for the Egg

The humble egg truly deserves its turn in the spotlight. I was recently reminded of this while talking with a friend, who told me that typically makes eggs for dinner for herself and her family one night a week. Sunday nights are busy evenings for them during the winter when they spend the weekends skiing, and she is a vegetarian, which makes them an excellent protein source for her. Bonus: her young children typically eat eggs without complaint (although we all know that can change—and change back—in an instant). Her simple statement about making eggs for dinner regularly gave me pause…and caused me to cook my daughter an egg for lunch the other day…which she ate.

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The Keto Diet

The ninth installment of the series on eating patterns is about the Ketogenic (Keto) Diet. Last month, we explored the Glycemic Index Diet and learned that different carbohydrates have different effects on a person’s blood sugar. Ranked #38 out of 41 total diets in the U.S News Best Diet Rankings (but #2 in the ‘Best Fast Weight Loss’ category), the Keto Diet switches the fuel your body uses for energy from carbs to fat, thus encouraging weight loss and promoting feelings of fullness. Continue reading “The Keto Diet” →

lentil pasta that actually tastes good!

You know I’m a pretty adventurous eater. I’ll make black bean brownies and sneak greens into just about anything. But, not all of the creations or products I try hit it out of the park, if you know what I mean. Sometimes, beet pancakes taste a *little* too much like beets, and quinoa flour really does taste like dirt. Just sayin’. (It does, however, do very well mixed with OTHER flours and with acidic ingredients, like plain yogurt or sour cream. These Sour Cream Fudge Cupcakes are shockingly good.) Continue reading “lentil pasta that actually tastes good!” →