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Flax, 4 Ways

yogurt with berries and ground flax

yogurt with berries and ground flax

Happy Friday! What are you getting into this weekend? I’m out of town, enjoying time with family and taking a little break from the machines. I have some great guest posts coming up for you next week.

If you want a little weekend reading and feel like playing with some new ingredients, you can check out my recent Azumio post about some different ways to enjoy flax. It’s one of my favorite foods, which I use almost every day. Aside from  being a delicious way to add fiber, texture, and flavor, flax is a rich source of plant-based omega-3 fatty acids.

Omega-3s are something that’s a bit tricky to get on a plant-based diet, and is a deficiency to watch out for, especially in kids. I recently interviewed board-certified pediatric dietitian Laura Gibofsky, MS, RD, CSP, CDN, about some of the nutrients to pay extra attention to for kids on plant-based diets.

Have a great weekend!

What are your favorite ways to enjoy flax? 

Thinking Out Loud: Summer Self-Care

I cannot believe we’re getting into the end of July. I always feel like the summer goes so quickly! This is actually a really big week for me, as my year-long health coaching certification program just started. I’m so excited to see what the year will bring! I know the pre-course materials have already been helpful and eye-opening. A few themes that keep coming up are time management and self-care.

I don’t comment much on the news—I decided early on that I would keep things on the lighter side here—but so many things going on that make my heart hurt. World events that are hard to process and make our own day-to-day stressors seem small can still leave us feeling overwhelmed, especially if you’re like me and tend to throw on a layer of guilt for feeling upset by something that’s not a huge deal in comparison to current events. This is where small ways of practicing self-care come into play. I mean, how can we take care of other people if we don’t take care of ourselves?

*The other night after work, for example, instead of doing some writing work, I cleared my head by cleaning my apartment, reading, and cooking a nice dinner of scallops in white wine.

cooking scallops

I served them with some cauliflower rice and assorted veggies.

scallops with cauliflower rice veggies

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What I Ate Wednesday #276: Mindful Monday

Happy What I Ate Wednesday. How’s your week going? It’s been another scorcher here in NYC, but I kind of dig it because you know it’s 100% summer. This feels like the only time of year (except for deep in the dead of winter) that it feels like a definitive season. Ah, global warming. It’s driven me to appreciate ridiculous extremes. I often hear people say, “I like experiencing all the seasons,” but I feel like every year the lines get more and more blurred.

Though I’m not planning to move away from NYC within the next year, I have a running list of other places I’m curious about. A lot of them are in the South and the Southwest. If nothing else, these hot weeks are great opportunities to see how serious I am about the change in weather.

Anyway, since I shared an out-of-town weekend post for the last WIAW link-up, I thought I’d share a work-from-home Monday. I had a busy week ahead so took the chance to fit in some time for self-care to help me get set.

Anyway, let’s move on to the “what I ate” part of this week’s post…

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Healthy Road Trip Snacks

Travel is an amazing way to experience the world and learn valuable life lessons. One thing that can require some troubleshooting, though: sticking to healthy eating on the road. I recently wrote an article for Fitness with a list of 30 healthy options that would be great for a road trip.

Scoping out restaurants, rest stops, grocery stores, and markets along the way can help you plan ahead, and packing some healthy stuff before you can help you start off on the right foot. hummus airport

I broke it down into food groups—I find this helps us keep balance in mind and makes the planning process less overwhelming.

  • For proteins look for stuff like Greek yogurt, cheese, hard-boiled eggs, nuts (or minimally processed nut-based bars like KIND bars), and jerky.
  • Fruits and veggies can be tricky, but simple sliced veggies with hummus or salsa can be a satisfying snack, and fresh fruit, especially varieties with a peel, can work out well. I love freeze-dried veggies and similar snacks.broccoli florets
  • Healthy fats are easy to overlook, but avocado (slice in half and eat right out of the skin with a spoon) and single-serve packs of olives are some of my favorites. I also love single-serve packs of flax and chia.avocado open
  • Complex carbs are almost too easy, but I like to call out oats (instant oats are easy to pack) and popcorn.

What do you like to eat when you travel? 

Disclosure: I’ve been recommending KIND bars for years, and my clients and patients love them—I finally decided to become a brand ambassador. Though I am compensated for my time, my thoughts and opinions are my own. Because transparency is really important to me, I recently made some updates to my blog “work with me” page and website so you can see the different brands I’ve worked with. You can check back for regular updates there. 

Lemon Dill Greek Yogurt Deviled Eggs

I used to think I hated dill. Turned out I just hadn’t tried it with lemon. This summer, I have been all about the lemon-dill combo. Turns out you can get over food aversions—context is everything.

One thing that hasn’t gone away, though, is my hatred of mayonnaise. I like all the components of mayo (oil, eggs, vinegar) but as an emulsified condiment, it just doesn’t do it for me. For whatever reason, mayo has always been on that short list of foods I can’t stand. Licorice is another.

This month, Stonyfield is partnering with Le Creuset and Kitchen IQ. These kitchen tools are a great way to make the food prep process fun and easy. How cute are these measuring spoons and cutting board? The board actually comes in a colorful set of four—awesome for germ-phobes like me who are always worried about cross-contamination. #nerdalert!

Kitchen IQ tools

When I received this gorgeous Le Creuset egg tray, I knew right away what I had to make.

deviled eggs prep

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Should You Try Bean Pasta?

Bean-based pastas have been cropping up more regularly in grocery stores all over the place. I recently wrote a piece for Fitness about why you should check them out—recipe included. Enjoy!


PS—here’s my go-to for when I enjoy it at home!

Have you tried bean-based pasta? 

Thinking Out Loud

Happy Thursday! This week is nuts, but one day at a time, one foot in front of other. All the things that need to get done get done this way. For this week’s randomness link-up party, I’ve got a classic brain-dump post to share.

*Construction in my building has been making things a little kooky this week.  I almost never do this, but I used the commotion as an excuse to take myself out for lunch the other day after a meeting instead of going home for lunch. I went to a nearby Le Pain Quotidien and enjoyed an arugula salad with a side of smoked salmon while I wrote.

LPQ salad and smoked salmon

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What I Ate Wednesday #275: Weekend Away

Happy What I Ate Wednesday. How’s your week going? I’m having one of those weeks where I’m running around a lot, but I actually got to recharge over the weekend, so I figured for this week’s “what I ate” post, I’d share some of that. Last weekend I had a rare Saturday and Sunday off, so I went to visit my family. I had such a nice time.

Two years ago last Sunday was my 2-year Eli-versary. It’s hard to believe it’s been two years since this little dude came into my life. So many laughs, so much love! Thank all that is holy for puppies. It was nice to spend some time with him and the fam.

Jess and Eli July 2016
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What to Eat When You’re Exhausted

Falling asleep at your computer? You’re not alone. Check out my latest post on Fitness for tips on what to eat when you’re wiped out.

Diner coffee mauve placemat

What do you reach for when you’re tired? 

Easy Summer Dinner: Stuff on Toast

Happy Monday! Instead of a formal recipe today, I thought I’d share with you one of my favorite easy summer dinners.

Lunch is usually my biggest meal of the day because that’s when I seem to be hungriest.

Basically you pair a pile of greens with whatever veggies you have on hand, and you add a slice or two of toast and then top with hummus, roasted veggies, and an egg. Easy-peasy.

veggies and egg toast

This photo above was leftover sauteed kale and roasted cauliflower with some goat cheese on top. The toast has Ithaca lemon dill hummus and eggplant caponata from Divine Brine.

For the greens, I’ve also been loving lightly cooked chard or kale or raw or gently wilted arugula. This cruciferous blend is also great and cooks up quickly.

After trying it out through Farmigo, I’m now a fan of Bread Alone’s Organic Nine Grain Bread. Maybe not quite a convert from the Ezekiel camp, but this stuff keeps great in the freezer and toasts up really nicely. It’s hearty without being heavy.

Bread Alone Nine Grain

I’ve been enjoying my veggies garnished with a little cheese (goat, fresh-grated parm, mozzarella—whatever I have on hand). Whatever works!

What’s your favorite easy dinner ?

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