Inspiration | Information | Recipes
Also, one traveled 1000+ miles to reach me, the other traveled 20 miles.
Hold onto this to send to people when they complain that organic is “too expensive.” This organic tomato looks like a bargain when you look at it this way, doesn’t it?
I know which one I want in my body, and which world I want to support with my purchase.
Rich Roll and Julie Piatt – endurance athletes, food influencers, lifestyle gurus, expert podcasters, and all-around amazing people – are releasing their incredible cookbook, The Plantpower Way, on April 28, and they were kind enough to partner with Eat Yourself Well to give away two copies!
To enter, simply comment below or on our Eat Yourself Well Facebook page. We’ll draw two names randomly on April 28 and announce the names on Facebook and via the blog (be sure to Subscribe here so you don’t miss the announcement)!
Also – don’t miss the Pre-order bonuses that Rich and Julie are offering – extra recipes, and more!
We couldn’t be more excited: Eat Yourself Well will soon be rolling out our first few (of the soon-to-be-many) wellness retreats! The first 4 will be spread throughout the US – locations to be announced shortly – and we’ll be adding more outside the US later this year!
We’re still finalizing the details, but first want to hear from YOU to make sure we’re making the best choices to meet your needs. We’d love to get your feedback to our brief survey about how to make the retreat work best for you (location, length, etc.), and we’re GIVING AWAY one full retreat (all meals and services included!) to a fan willing to help us out by answering the survey, and who is lucky enough to be chosen in the random drawing in May!
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About the Retreat:
Eat Yourself Well’s wellness retreat series, Retreat Yourself Well, is your chance to reclaim your healthy connection to food – REAL food. Over a few days, you’ll (deliciously) disconnect from the disordered food culture created by food marketers, and will reconnect with the healthy foods your body recognizes, and truly loves. You’ll enjoy deliberate, beautiful, high-energy meals, several of which you’ll help create during live cooking events! You’ll hear from experts on self-care, and on creating habits that serve your highest good, learning how vibrant health can be second nature, rather than the constant struggle you may be feeling now. And you’ll go home with a tasty to-do plan for sustaining your changes as you re-enter your busy “real world.”
Want to be first to receive our full announcement with dates, rates, and details? Again, click here to answer the short survey, and be sure to choose “contact me” on the final question so that we add you to the list!
Notes on the drawing: Entries accepted through May 1, drawing to be held shortly thereafter, but no later than May 5. Winner will be contacted via email. By entering this drawing, winner acknowledges and agrees that his/her name (first and last initial) may be used for marketing purposes, including the announcement of the winner via this blog and related social media channels. Prize is not transferrable and has no cash exchange option. Retail value depends on Retreat length, which is not established as of this announcement. Winner is responsible for their own transportation to/from the event, and for any taxes related to the acceptance of the prize.
A nice plan for all of life, not just eating, right? Love this quote from Gregg Krech’s book, The Art of Taking Action: Lessons from Japanese Psychology
Conversely, acting thoughtfully, consciously, and with intention in one area also tends to spill into others.
Give yourself the gift of taking time to savor the day! Start with food, or start anywhere that makes sense for you.
This recipe will make chard-haters lick the bowl, I PROMISE. It has a flavor that is hard to explain until you try it … and it’s so easy, fresh, and healthy, you’ve gotta try it!
ingredients:
~ 1 large bunch multicolored rainbow chard
~ 2 tbsp. olive oil
~ 5 garlic cloves, crushed (you get more flavor and nutrition by crushing them!)
~ 3 tbsp. fresh rosemary, finely chopped
~ 1 tsp red chili flakes (more if you like it spicy)
~ 1 tbsp raw honey
~ 1/2 lemon, juiced
few pinches of sea salt, to taste
black pepper, to taste
pasta
How to Make:
Wash and clean the chard. Fold the leaved in half, and using a small, sharp knive, separate the leaves from the stems. When done, take the stems and slice them in pieces about 1.5 – 2 inches long. Put the leaves in a rough pile (this doesn’t have to be perfect), roll them up, and slice crosswise into 1/4″ strips.
This dish looks so pretty because the stems and leaves are cooked separately, so the stem colors stay strong and they really pop on the plate. You can cook them at the same time in different pans, or one at a time, stems first, in one pan.
First, start your pasta (any kind, enough for 2). It can cook while you’re cooking the chard, but you’ll want it to be ready when the chard is ready.
To cook the stems: place them in a small pan with a few tablespoons of water, a bit of salt, and about 1/2 tsp olive oil. Bring to a boil and then turn down to simmer for about 10 minutes. Add just a bit of lemon juice when you’re adding lemon to the chard leaves, and toss.
To cook the chard leaves: add about 1.5 tbsp of olive oil to a large pan. Add the crushed garlic, chopped rosemary, red pepper flakes, a pinch of salt, and honey. Let cook on medium to medium-high for about 4 minutes until bubbly and just starting to think about browning. Add the chard strips and toss, letting cook for another 5 minutes or so, or until soft and tasty (yes, please taste as you go and correct the salt if needed!). About 2 minutes before it’s done, sprinkle the lemon juice over all and continue tossing. NOTE: the broth flavor in this recipe is AMAZING, so I usually make sure that it has a nice brothy bottom by adding about 1/4 cup of the water from the pasta along with the lemon juice, and cook it down just a bit.
Plate, starting with the pasta on the bottom, then a nice hearty serving of greens, then the colorful stems on top. Add fresh ground pepper, or not, to taste. Enjoy!
Real fruit rots, bruises, has odors and attracts flies. It also is full of healthy vitamins, minerals, living enzymes, fiber, and all sorts of things we don’t even understand yet! To hold onto its sweet goodness, you can freeze it, cook it, dehydrate it, ferment it into delicious kombuchas, or more … but for goodness sake (literally), don’t buy it in packages laced with chemicals, added sugars and fats, and natural/artificial flavors and colors! That’s not fruit, it’s frankenfruit, and your body deserves better.
The great thing about this is that we can make this choice whenever we want – we don’t have to wait for a new year, a new week, or a new season to make choices that will bring on a “new you!”
And the most awesome choice of all is to free yourself from the tyranny of having to make and re-make this decision again and again … to decide, once and for all, that the only foods for you are the ones that promote wellness and vitality – that the rest is not worthy of the word “food” in your world. Eat Yourself Well!
P.S. If you haven’t subscribed to the blog yet, please do so (to the right, or below the pic), for regular inspiration, recipes, and more goodness to help you Eat Yourself Well!
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If my experience is any indication, once you toast your bread in an iron skillet, you’ll never go back to the dried-out toaster toast again! The crunchy grilled outside with the soft-fluffy inside is an amazing way to start the day, and no more difficult than using the toaster! Simple instructions below.
How to make Cast Iron Toast:
Heat a cast iron pan over medium high to high heat – you want your toast to sear! If desired, add a bit of coconut oil, ghee, olive oil, or butter to the pan – you don’t need much, and actually don’t need any at all for most breads.
If you’re slicing your own bread, cut a slice a little thicker than usual – this allows you to really enjoy the layers of crispy outside, warm chewy inside, then crispy outside. I’m a huge fan of long-fermented sourdough from my local farmer’s market, but any bread will be delicious.
When the pan is really hot, drop the bread onto the fat if you’re using it, and let it cook a couple of minutes on each side until golden brown. Enjoy immediately!
If you’re making bread to go with dinner, feel free to add spices, garlic, etc. to the oil before adding the bread. My favorite, though, is just a tiny dab of olive oil or ghee … amazing! Enjoy, and please let me know your thoughts below!
What better place to be than in the center of the household, where we fill our most basic need for food and water, multiple times a day?
I really hate that food marketers got away with introducing the flawed idea of “slaving away in the kitchen.” The real slavery is being chained to food packagers and restaurants to get your meals, because you’re missing the skills or courage to prepare simple, fresh foods on your own. Kitchen prep and simple meal assembly/cooking can be one of the most life-affirming, creative, and delicious things any of us can do for ourselves and our families. So, let’s get into the kitchen – ALL of us!
Some packaged foods, most sold on the basis of so-called convenience, hardly deserve to be called “food” at all! Don’t let marketers of the Standard American Diet trick you into these 5 imposters … particularly when real food is SO delicious!
