The coolest thing about “un-dieting” and choosing to partner with my body for nourishment – instead of punishment – is that I know when my body is craving nutrients.
After the Thanksgiving leftovers were gone a couple weeks ago, I threw this together. Then I made it again this weekend, because I was missing it. It’s just what my body asks me for after enjoying heavier, richer food this time of year.
I’m just over one year into the wonderful world of podcasting. With more than five million downloads in that short timeframe, there are numerous episodes interviewing renowned health experts. I’ve been honored to sit down and pick the brains of the best of the best. But what I also love is interviewing the non-famous experts, the people who have been passionate about holistic health for decades and let it infiltrate every area of their lives.
My friend Emily Hill is one of those people. She has been a connoisseur of all things health and wellness for the better part of two decades and currently works as a holistic nutritionist in Dallas, Texas. She has spoken to many audiences on the topics of nutrition, supplementation, and holistic living and has so much wisdom to share when navigating these tricky health issues.
In this episode we cover all things related to individualizing nutrition for optimal health and avoiding “diet dogma.” We even get into the great meat debate! Emily is a wealth of health info, and her belief that there is no one sized fits all gives a refreshing perspective in the midst of endless nutrition debates that often make incorporating healthy habits completely overwhelming.
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Emily’s holistic health journey and various certifcationsDownload the episode here or wherever you get your podcasts. If you’re in Dallas-Fort Worth area, check out Aum Integral Wellness here.
I’ve been in a pantry cleaning mood lately. I didn’t say organizing. You can ask my husband – organization is NOT my skill set. But I’m trying to make use of ingredients we have hanging out in the back of the pantry. You know those things you need for a recipe, you use a tiny bit of, then you forget about them? Those things.
So when I found green lentils that, for the life of me I can’t remember what we used them for, I decided to go searching for a way to cook them.
I found the original recipe here, and apart from the green curry paste, I had all the ingredients I needed on hand – total win. I added a few different things to the recipe, took away some others, and the result is a flavorful, hearty dish that is thicker than soup but just as warming. Continue reading “Green Lentil Curry”
For some reason, hummus was one of those things that always seemed waaaay more complicated to make than it actually is. So while I call this “hummus for dummies,” it’s really more like “hummus for lazies,” because if you can scroll Facebook or Instagram stories all day, you can find 5 minutes to put this together.
The reason I finally caved and started making my own has nothing to do with money, but everything to do with ingredients. Most store-bought hummus is made with soybean or canola oil, which are HORRIBLE for you. I wanted to be able to control the ingredients I put in so that I could offer it as a healthy snack option for my kids without worrying about my boys developing man boobs (it’s true).
All it takes is a food processor and a few ingredients. Continue reading “Hummus for Dummies”
Sparking Wholeness with Erin Kerry 