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Breakfast Lab: Which Foods will Keep You Going Until Lunchtime?

When I was a kid breakfast was usually cold cereal or bacon and eggs on toast, and on Sundays, as close to a Southern breakfast a Brooklyn girl could get this side of the Mason-Dixon. Today, I still do bacon and eggs, but usually with leafy greens instead of toast. I’ve also moved away from eating “traditional” breakfast foods, and may start my day with a calorie-dense smoothie, miso soup  packed with veggies and a fried or poached egg,  or last night’s dinner.

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What’s in Your Grocery Cart?

In my ten years as a health coach, I’ve managed three farmers markets, led cooking demos and food sampling events, worked as a cashier at a high end grocery store, managed a community supported agriculture project, and run a local and organic foods buying club. These roles offered a dynamic opportunity to get up close and personal into the food buying habits of Eaters -- everyday people like you.

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Eat Good 4 Life Avocado mint cream bars

photo (c): EatGood4Life.com

How could you say no to these?

INGREDIENTS:
Crust

1 cup raw almonds
1 cup pitted dates
1 tbs cacao powder
Filling

1 avocado, pitted and peeled
3 tbsp coconut oil, melted
3-4 tbsp maple syrup
1 banana
1/2 tsp vanilla extract
5-10 drops peppermint oil, I used peppermint extract
Pinch of salt, optional, I used celtic salt