It’s starting to feel like summer in these parts, which means New York City already has its swamp on. But me and my already-frizzy hair don’t care! I’m so excited that beach weather is here.
One of the things that would have made me feel like many saddie face emojis if we’d moved to LA is not getting to spend time on the Cape. I got my first little hit a few weeks ago when Charlie and I spent the weekend at the Martha’s Vineyard Wine Festival. It was such fun showing some of our friends around who’d never been to the island, and was a big reminder that I am WAY overdue for a Healthy Hedonist guide to my happy place. Consider it on the to-do list for summer. Continue reading
I didn’t think it was humanly possible. But after a month in Southern California, followed by a month of Cinco de Mayo recipe testing anticipation, followed by a week (Uno through Siete) of celebrating said holiday, I may have officially OD-ed on tortilla chips.
I came to this realization on Sunday evening while I stood over yet another vat of homemade guacamole, wrapping yet another stack of corn tortillas in foil to get warm and toasty for fish tacos. Luckily the novelty of the situation (teaching a healthy Mexican cooking class in the comfort of my home!), coupled with the fact that I will never (not ever) OD on mashed avocado, meant that I still inhaled those ‘tillas like a champ. But all of this is to say: while usually I would serve up something like this, this or this for a holiday weekend, I’m going to shake up my Memorial Day grill game with a little Mediterranean inspiration. Specifically, these herb marinated steak gyros from the Plated Cookbook. Continue reading
Ever since ExpoWest, when you couldn’t turn a corner without running into a new turmeric product, I’ve been dying to try my hand at a golden milk recipe.
This vibrant, frothy concoction is deeply rooted in Ayurvedic medicine for its anti-inflammatory healing power. My general rule of thumb for any type of anti-inflammatory eating is to eat the rainbow—a little trick that my acupuncturist, Heidi, taught me. And turmeric is pretty much as colorful, and as versatile to cook with, as it gets. Continue reading
During my youth, I had a tendency to eat the same thing for lunch every day. Around the age of 6, I went through a tuna salad sandwich phase. And being the demanding creature of habit that I was, I would shame my mother into making one for my brown bag morning after morning until, three months later, I OD-ed and never wanted to see or smell tuna fish ever again. (Probably much to the relief of my Kindergarden classmates. That shiz is invasive.)
The same thing happened with Nutella and Peanut Butter Sandwiches, then Turkey and Salami. And eventually, by my college years, when I had retired every weird sandwich combination in rotation, I even ruined Asian Chicken Salad for myself. Continue reading
I completely failed you on my April confessions. So before we get into this simple 5-ingredient roasted beet recipe, let me quickly bring you up to speed.
The main thing I wanted to recap was the #SpringPantryPurge! Holy moly, it was so amazing to see what other bloggers dug out from the depths of their cupboards. It made me feel much less alone in my hoarding ways, and like I was doing my small part to fight the depressing reality of food waste in this country. Continue reading
Earlier this Spring, I decided to escape the dreary East Coast doom and gloom in favor of a month in sunny California. As some of you may remember from my confessions around that time, there was a short while when I thought I could be relocating to Los Angeles for good. When that didn’t happen, and I just couldn’t face another episode of Punked, Mother Nature Edition, I relocated Feed Me Phoebe HQ to Santa Monica for a chunk of March and April.
It was an incredibly productive trip. Especially if said productivity was measured in units of raw fish and tortillas consumed per hour. So I’m excited to finally be sharing the best locations to do some healthy “work” of your own on your next trip to the city of angels. Continue reading
Cinco de Mayo is nearly upon us, my healthy hedonists!!
I know you’ve likely already lined up your margarita and taco offerings. So I’m going to use my 11th hour holiday PSA to talk about a much overlooked fiesta course: dessert. Specifically, this white chocolate bark recipe with lots of horchata pizazz.
I don’t doubt that you’ll have successfully fulfilled your daily sugar quota by the end of the first round of cocktails (unless you make my fresh raspberry versions from scratch). And some of you lucky fools may get to experience more via a multi-colored paper donkey that rains Laffy Taffy, Smarties and other candies that no one ever eats unless purchased in bulk.
Frozen veggie burgers were one of my four main food groups in college.
When I lived off campus junior and senior year, the closest supermarket was a Whole Foods a mile away, which for those of us living in the bubble of college hill, might as well have been in a different city. So once a month I would make my pilgrimage there and stock up in the freezer aisle on healthy staples that would offset the biweekly late night pizza and chicken finger Fridays.
Half the time I would come home to discover my go-to boxes of veggie patties and soy nuggets lying empty, ravaged by one of my drunk housemates the night before, and then considerately placed back on the freezer shelf. But on more auspicious evenings, usually during exams, I’d try to figure out interesting ways to use them. Continue reading