Hip and Trending Holistic Medicine

I’m going to revisit one of my favorite cookie recipes today. Made using 100% whole wheat flour and hand-chopped chocolate chips, this is a skillet-baked twist on Kim Boyce’s celebrated chocolate chip cookies. It’s also a fantastic recipe to make with kids. We had a house guest this weekend, and this was the recipe he wanted to make. Instead of shaping individual cookies, you spread cookie dough across an oven-proof pan or skillet, and bake it. You can cut the finished cookies into wedges or squares, or whatever shape you like. Variations You can also bake individual versions in tiny skillets or these tiny cast-iron Staubs . Served warm with a little dollop of vanilla ice cream – you get the idea. They’re fun, fast, and couldn’t be simpler. You can see how it all comes together, and meet my favorite kitchen helper, in the video below 😉 Enjoy! SUBSCRIBE TO VIDEOS   Continue reading Whole Wheat Chocolate Chip Skillet Cookie on 101 Cookbooks from 101 Cookbooks https://ift

Do you know someone who has breast cancer? Most likely you do. It’s cancer that occurs in one out of eight women every year. Cancer is always a terrifying diagnosis. Chances are if you’ve been through it or know someone who has you have a hard time figuring out what the right treatment can be. There are many effective treatment options, but of course, you want the best. You want your journey to take you to wellness and incredible healing and growth.   This blog is for you if you are a woman who is going through treatment, have had breast cancer, or have a loved one who has received a diagnosis or is in recovery. This can also be helpful for those who have a genetic predisposition for increased risk of developing Breast Cancer. Knowing exactly what can be done at each phase of the process empowers and arms you with a sense of purpose, mission, and confidence that is critical for quality of life and healing. Dr. Carol Lourie My good friend and colleague Dr. Carol Lourie, brings cruc

There is a special kale salad in the in the new Food52 Genius Recipes cookbook. A single kale salad that ran the gauntlet, beating out all others, for a slice of limelight in the book. Which is saying something. There is no shortage of kale salad inspiration out there, and I knew this one must be pretty special to make the cut. The whole premise related to the genius recipe series is highlighting recipes that aren’t just great – they need to be more than that. They need to change, or surprise, or shift the way you think about a recipe – or cooking in general. Kristen Miglore selected 100 recipes for the book, and this was the kale salad – special it is! The details! It is from Northern Spy Food Co. Shredded kale is tossed with olive oil and freshly squeezed lemon juice, and accented with rough-cut almonds, roasted squash (or, this time of year, asparagus), strong chunks of good cheddar cheese, and whispy shavings of Pecorino. I made it with the last delicata squash in my arsenal,

These healthy pumpkin recipes are total crowd pleasers: from dessert recipes like oatmeal cookies to main dishes like pumpkin gnocchi and stuffed shells! Are you a pumpkin fan? Even if your answer is no, you might enjoy some of these healthy pumpkin recipes! Because pumpkin puree is doesn’t have a distinct flavor, it can be used in many different ways without tasting overly pumpkin-y. It makes a fantastic substitute for egg in our vegan pumpkin oatmeal cookies, and a creamy, cheesy pasta sauce in our pumpkin penne. Of course, we’ve also got pumpkin dessert recipes: but not the traditional pumpkin pie! Try our healthy pumpkin parfaits with pecan granola or pumpkin mousse shooters. In all cases, healthy means made with real, whole food ingredients that are full of nutrients. Chewy  Pumpkin   Oatmeal  Cookies Let’s start with these chewy pumpkin oatmeal cookies,  one of our most popular pumpkin dessert recipes! The flavor is reminiscent of oatmeal cream pies, but a healthier spin. Thou

Besides being a black belt in Tae Kwon Do, Elaine Pofeldt is the author of the ‘Million Dollar One Person Business’ book. She writes about one-million-dollar, one-person businesses for Forbes.com. Formerly she was a senior editor at Fortune Small Business magazine. Elaine’s work has been published in Money, Fortune, Inc., Good Housekeeping, Dr. Oz, and Marie Claire; on Medium and CNBC.com; and by the Economist Intelligence Unit. She earned her BA in English at Yale and is mother of four. It was a real treat to sit down and talk with Elaine on the topic of how small businesses can make big money while having a huge positive impact in their communities.  You can order her book on Amazon here: The Million-Dollar, One-Person Business: Make Great Money. Work the Way You Like. Have the Life You Want. You can get in touch with Elaine on Social Media or via her website http://elainepofeldt.com/ Also, if you are ready for financial freedom in your life send me a message on Facebook I’l

When it comes to ingredients in your kitchen, it can be easy to forget that non-produce items come with ‘best by’ dates. I’ve witnessed many a spice cabinets with bottles dating back years, if not decades. Olive oil that should went rancid ages ago. And nuts that are questionable at best. And so, I’m working on a series based around the notion that all ingredients in your kitchen should be treated as if it were kale or tomatoes. Fresh is best and care needs to go into all ingredients you keep on hand. Knowing how to store and use in a short order is everything! First up: walnuts! While I use these nuts year-round in my house, I find an uptick during the cooler months. They also pair so wonderfully with the earthy flavors of fall. Use walnuts to make a solid cream sauce, make nut-milk, or add in granolas and toppings. Walnuts: The Varieties There are two overarching kinds of walnuts: English (Persian) and Black Walnut. The English variety are the common, store varieties. These w

There are a few different granola camps. This one falls squarely in the great, everyday, healthy granola category. Instead of the cookies masquerading as granola camp. It is my new favorite thing, and I’ve had it on my counter for weeks now. Give it a go! Midnight black and deeply chocolate-flavored with dark black cocoa and cocoa nibs, this granola is packed with heart-healthy oats and seeds. Naturally sweetened, clumpy, and crunchy, the recipe calls for just a small splash of olive oil, and leverages a secret ingredient to bring it all together. Is Homemade Granola Bad for You? This is a question I get asked a lot. The short answer is, many granolas have a lot of sugar in them. And, many granolas have a lot of unnecessary added fat or oils. We’re essentially talking about cookies in clumpy form, which, I think we can all agree is delicious. As the foundation for your daily breakfast? Laugh / cry. My hope is today’s recipe will be a nice alternative. My Healthy Granola Inspirati

10 YEARS!!! Can someone please tell me how it’s been a decade since I wrote my very first blog post ? We’re celebrating today with this incredible vegan dessert and a week-long OSG Recipe App sale for charity (deets below). When I started my blog on October 31, 2008, Eric and I were newly married and living in Toronto while I was working full-time as a researcher and wrapping up my Master’s degree. Life was pretty chaotic, and completing my degree was starting to wear me down (at one point I thought I was just going to cut my losses, throw in the towel, and move on!). This blog was the most amazing creative outlet during a time when my life was lacking the kind of creativity that I absolutely craved . It allowed me to explore a side of myself that I hadn’t since I was a kid (like my love for photography, baking, creative writing/journaling, and just being a goof). My blog’s first tagline was “Food. Fitness. Fashion. Fun.” Pretty epic, right? lol. I’m grateful to Eric for encouragin

In a National Geographic years ago, there was a small piece with one image, from a photographer who challenged himself to capture just one frame per day. It was deep in winter, somewhere snowy,... Click on the title for the full post! from The Year In Food https://ift.tt/2SvkYHF Kimberley October 30, 2018 at 12:59AM

No surprise, the cornerstone of this recipe is the golden-crusted, spinach falafel. If you look at the photo, you’ll see the pan-seared patties hanging out in the 5 o’clock position. They’re crusted, golden, browned on the outside, tender and lemon-flecked on the inside. They’re also packed with good-for-you spinach and chickpeas. I make them in big batches, freeze them, and eat them (allll the time) as snacks, or in bowls like these. Falafel at the Center If you have the falafel, you can pull together a pretty good snack or meal. It could be something along the lines of what you see here, or something different based on what you have on hand. I had some hummus in the fridge (a red beet version of this hummus ), some kale, carrots, and cucumber that needed to be used, and some pita. Also, some herb stragglers. The pita and carrots went into the oven, I cooked the falafel in a skillet, and chopped up the rest. Let’s say you didn’t have any of that, but you did have some romaine, yogu

There is a tiny, thoughtfully curated bookstore on a North-west corner of San Francisco’s Potrero Hill neighborhood. I was a few minutes early for a lunch nearby and couldn’t help but pop in for a quick browse. Five minutes later I walked out with Lunch at the Shop: The Art and Practice of the Midday Meal . It is an inspired volume by long-established Seattle book store owner Peter Miller celebrating the simple pleasures achieved by taking and appreciating (what I consider) a proper lunch. The emphasis is firmly put on food that is simple, fresh, thoughtful, and often communal. Said another way – lunch doesn’t need to be complicated or elaborate to be meaningful. Taking time for lunch. This book struck such a note with me because there are few things that can make more of a difference in your day than this gesture. It’s something I believe in, and something I do my best to put into practice whether I’m sitting down by myself, with a few friends, or with many. There is something inc