These 7 slow cooker meals are cool weather hits and can be made in a traditional slow cooker or in an InstantPot on the “slow cooker” setting. So good, you’ll make them again and again.
7 Slow Cooker Meals You’ll Make Over and Over Again Read More »
Microbes live on your skin and inside your body. It’s been estimated that about 90-95% of these microbes live in your gut. The number of microbes increases throughout your GI tract with the majority found in your colon. These microbes also known as the gut microbiota, are incredibly important for health. In this article you’ll learn about prebiotics, probiotics, and postbiotics.
Prebiotics, Probiotics, and Postbiotics Read More »
Fermented vegetables are easy to make, delicious as a snack, side, or appetizer, and last up to a year in your fridge. If you’re ready to try your hand at making some fermented spicy cauliflower and carrots, grab a large jar and let’s gather your ingredients. Ingredients for fermented spicy cauliflower and carrots For this
Fermented Spicy Cauliflower and Carrots Read More »
Of all the complaints clients come to me for, low energy is near the top of the list. It’s usually not the number one issue (GI complaints take the cake) but when asked what they would change “if you could wave a magic wand and feel differently”, having more energy definitely is in the top
Energy- what it is and where it comes from Read More »
The season of veggie abundance is back (thank goodness!) and we have lots and lots of veggies ready for harvest here in upstate NY. When I pick up our CSA (Community Supported Agriculture) share each week, sometimes I’m a little overwhelmed by the heavy bags in my hands until I start envisioning all of the
Lacto-Fermented Dill Pickles Read More »
March is sometimes called “hungry month” by locavores- those who do their best to eat the majority of their food grown close to home. When the snow is still thick (or falling or long gone) depending on where you live, it can seem tricky to figure out what is “seasonal” in the month of March.
On Our Plates: March Read More »
