Eggs, Eggs, Eggs!
I love the incredible edible egg! There is perhaps not single ingredient in the kitchen that is both as versatile and as nutrient dense. Read More
I decided that the as I get ready for Spring and for the cycling season, I really wanted to get as fit and as lean and clean as I possibly can so I’m doing my own version of the Whole 30, the 30 day re-boot that follows some simple guidelines. In broad strokes, it means cutting out alcohol, dairy, grains, sugars and most legumes for 30 days. Read More
I’ll admit, as much as I focus on delicious, healthy food, I do get a hankering to end my meals periodically with something decadent. I don’t think there’s anything wrong with periodic indulgences, as long as they are just that, periodic! As an alternative to the super sweet, sugar-laden, carby desserts, with a little creative thinking, there are some really great alternatives to traditional sweets.
There’s nothing more refreshing than a chilled Summer soup and as much as I love a tomato gazpacho, one of my favorite Summer soups is some Santa Claus melon blended with cucumber, garlic, citrus vinegar and extra virgin olive oil. Read More
If there is one dish that perplexes home cooks, it’s how to properly cook octopus. It seems overwhelmingly complicated and the thought of cooking it at home is daunting. Well…it’s not really that tough if you do it properly (pun intended, sorry I couldn’t resist!) Read More
The other day I had the opportunity to talk with my friends at Velocio Apparel about my experience with food and cycling and how the two have helped me reclaim my health. Velocio makes some of the highest quality, functional, professional cycling clothing with stylishly, understated design. Food and bikes are my two great loves and it’s really great to hook up with a company like Velocio that understands that nutrition, exercise and lifestyle are inseparable. Check out the full interview here.
Growing up in Vermont, working on the farm, Summer’s meant one thing and one thing alone: haying season. For those of you who have never experienced haying season, you’re missing out…on some of the hardest, honest work you can do! Read More
It’s no secret that I’m a total nut for nuts. There aren’t any nuts that I don’t totally love and I’m always looking for new and unique ways to cook with nuts and create dishes that illustrate the diversity of nuts. I happen to have a serious thing for cashews in particular and the other day….
This is one of my favorite simple dishes to make in the height of Summer when the gardens and stores are over flowing with Summer squash and zucchini. I tend to eat a lot of salads in the Summer and I usually make sure there’s a generous amount of vegetables in my salad and some sensible protein.
This time of year, I really get excited about Spring vegetables. This Winter was a weird one in New York, not that cold, but then as soon as Spring was supposed to arrive, the weather turned really cold. It finally is feeling like we’ve turned the corner and that means the first Spring vegetables we see are the wild ones like ramps and fiddle-head ferns. Both are super nutrient dense and have a ton of flavor- ramps in a spicy sort of garlicky way and fiddle-heads are as bitter as can be and taste like the wild forest. I love them both! Read More