I love making one-pot meals like soups, stews and curries as a streamlined way of getting everything I need into one bowl, without relatively little effort. Similar to a capsule wardrobe, there are numerous ways to mix and match staple ingredients (such as lentils, cabbage, spices, and herbs) and create seemingly limitless one-pot meal variations.
Read MoreBlack (or French green lentils), onions, garlic, and mushrooms simmer in a white wine, lemon, turmeric sauce and are layered over garlicky mashed potatoes. Serve this with roasted Brussels sprout salad with lemon and dill, and it makes a great holiday meal.
Read MoreIn my last article I explained that restricting food leads to food guilt and overeating, what it means to give ourselves unconditional permission to eat (i.e. the Permission Paradox), and why permission is essential for making peace with food.
The idea of permission is scary for emotional and restrictive eaters. In this article I answer the three most common questions I get from clients when they begin this work.
Read MoreIf you've been following along for a while you'll know my stance on cabbage. But just in case, I'll share it again. :) I believe cabbage is the most underrated vegetable, both for its easy flavor in soups and stews and its nutrient density. It's soft which make it's quick to prepare (just be sure to have a large cutting board so you can spread out). But simmer it with other soup-y ingredients, and after just 15 minutes it will provide a uniquely subtle depth and sweetness to the broth that no other vegetable can replicate.
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