There’s nothing like a good cookie recipe when the air becomes cool in the fall. This one is giving you a break from pumpkin and apple, highlighting another delicious fall fruit: cranberries! I’ve had the base for this cookie recipe in my back pocket for awhile, but the pairing of cranberry and macadamia nuts is such a fantastic combo that it was finally time to post. In a smaller batch than most recipes, these vegan cranberry macadamia cookies are perfect to whip up any day when you and your family want a warm, sweet treat.
Whether it’s distance running season, triathlon season, or hours upon hours of exercise for other reasons, as training amps up, so should energy and nutrient intake! In this video and post, I’m highlighting the basics of nutrition for endurance training. If you haven’t read or watched it yet, first check out my post on the basics of macronutrients for fitness!
Many people sign up for races with the goal of weight loss. Or, people continue training just to focus on weight maintenance. In reality that can compromise short and long term health, while adding unnecessary stress. The goal should be to enjoy the process while eating adequately to provide energy, aid in recovery, and protect all body systems. Continue reading
Broccoli Rabe is a vegetable I remember my dad always eating when growing up, but for some reason, I never wanted to try it. It was just something that dad ate. Clearly I regret that now as it’s one of my favorite vegetables, with the perfect nuttiness and slight touch of bitterness. It’s amazing on pizza or in a pasta dish where there’s a bit of acid to cut that bitter flavor for those who would rather a mild green. So, naturally, I created a delicious pasta recipe of my own! This broccoli rabe pasta is filled with satisfying flavors, rich in nourishing carbohydrates, plant based protein and many essential nutrients to keep you energized for your busy life.
While I love cooking, baking, and all things food, there’s a lot of science available on what foods and nutrients are best to fuel our fitness. So, I’m excited to finally be getting more of that info out there on my You Tube channel and this blog. Before I go into depth on some of the trendy topics out there in the fitness and nutrition space, I thought starting with the most basic info on macronutrients (often referred to as “macros”) would serve everyone best. This should lay a solid foundation for some videos and post coming this fall and winter, while helping you better understand the “why” behind some of the ingredients and recommendations with my recipes.
There are three macronutrients – carbohydrate, fat and protein – and ALL are necessary to fuel your active body, even on rest days (or rest weeks). Cutting out any of these nutrients can lead to detrimental effects on the body, mind, and performance. They are the only nutrients that provide us with energy – otherwise known as calories – and as their name suggests, we need a lot of them!
Even if you’re team summer like me, you’ve got to admit that September is an acceptable time to start enjoying pumpkin. These lightly sweetened honey oat pumpkin muffins came together when I was attempting to upgrade an old recipe, and they certainly don’t disappoint. They’re Tim and Cooper approved, too (though, Tim of course requested I add chocolate chips next time around).
When most people hear the term “gut health” they don’t typically associate it with fitness or energy, and rather assume it’s only about digestion. So here I’m covering the basics of how our gut plays a role in nearly all bodily functions, plus how to support it with prebiotics and probiotics!
It’s officially back to school for kids across America and for many, that means parents and kids are back at it packing food. While there’s nothing wrong with a good old PBJ, pretzels and banana, those options get old fast and variety is crucial to a healthful diet. So, I’m sharing some of my top balanced school lunches for active kids, packed with energy and nutrients to fuel your child’s busy lifestyle. Plus, they can all be made nut and peanut free as well as gluten-free! And no shame if you pack yourself the same lunch for work, too. Continue reading
Thank you to Republic Services for sponsoring this post, and helping me provide content about supporting the earth. As always, all content and opinions are my own.
A major factor in our family’s plant-forward lifestyle is the sustainability factor. In addition to choosing more plant-based foods and locally sourced products to reduce our footprint, we make many decisions on a daily basis related to keeping our environmental impact low. Still, this busy life raising a toddler involves plenty of convenience items – and we don’t have any guilt about it, and still consider ourselves to have a sustainable kitchen. There’s no use trying to be perfect or thinking that perfection is necessary to make a difference!
I remember heading to college my freshman year. A huge mix of excitement and nervousness for what was to come. Not so much for classes, honestly, but more so for my new intense practice schedule as a swimmer.
I knew I had so much potential coming from a swim team that worked hard, but didn’t have as much time in the pool each week and had almost no weight room experience. Still, as I wondered how my body would handle the training adjustment, even as a nutrition student, the role of snacks and my eating schedule in adapting to these new stresses never crossed my mind.
I have to admit, peaches had never really been my thing. But, we are part of an amazing CSA share this year with a local farm, and of course we got a few peaches from three different varieties! When Cooper wasn’t even moderately interested in trying, I knew I’d have to get creative and then I remembered my apple crisp, and knew I could create another winner (without excessive leftovers) with this small batch honey peach crisp! I also realized I love white peaches, so that was cool, too.