Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

Quick announcement: I’ll be at the Fireside conference Sept 6-9 in Canada, and doing a live podcast on stage with the venerable Yoni Freedhoff. Would love to see you there!

Short list this week. Your spit helps you quit picky eating, breakfast boosts carb burning, and water doesn’t help with weight loss.

Next week’s Mindful Meal Challenge will start again on Monday. Sign up now to join us!

Too busy to read them all? Try this awesome free speed reading app to read at 300+ wpm. So neat!

I also share links on Twitter @summertomato and the Summer Tomato Facebook page. I’m very active on all these sites and would love to connect with you.

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Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

This week the road to sustainable seafood, dairy fat gets a pass, and oily fish delays menopause.

Next week’s Mindful Meal Challenge will start again on Monday. Sign up now to join us!

Too busy to read them all? Try this awesome free speed reading app to read at 300+ wpm. So neat!

I also share links on Twitter @summertomato and the Summer Tomato Facebook page. I’m very active on all these sites and would love to connect with you.

Read the rest of this story »

Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

Next week’s Mindful Meal Challenge will start again on Monday. Sign up now to join us!

This week dinner is your enemy, vegetarians suffer from depression, and vitamin B supplements cause cancer.

Too busy to read them all? Try this awesome free speed reading app to read at 300+ wpm. So neat!

I also share links on Twitter @summertomato and the Summer Tomato Facebook page. I’m very active on all these sites and would love to connect with you.

Read the rest of this story »

For the Love of Food

Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup. 

This week much ado about carbohydrates, the secret to building an exercise habit, and how to kill a cold.

Too busy to read them all? Try this awesome free speed reading app to read at 300+ wpm. So neat!

I also share links on Twitter @summertomato and the Summer Tomato Facebook page. I’m very active on all these sites and would love to connect with you.

Read the rest of this story »

For the Love of Food

Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

This week sugar falls while obesity climbs, “natural” may soon be defined, and a surprising benefit of strong legs.

Too busy to read them all? Try this awesome free speed reading app I just discovered to read at 300+ wpm. So neat!

Want to see all my favorite links? (There’s lots more). Be sure to follow me on Delicious. I also share links on Twitter @summertomato and the Summer Tomato Facebook page. I’m very active on all these sites and would love to connect with you.

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black rice breakfast bowl

Porridge made from black rice, also called “forbidden rice,” is a creative and delicious alternative to oatmeal.

This recipe was inspired by a memorable brunch I had a couple months ago at a tiny neighborhood restaurant, The Sudra, in SE Portland. The Sudra is beloved for its vegan, deeply spiced Indian cuisine.

Black rice has a rich, nutty flavor, chewy texture, and powerful color, while sautéed apples spiked with cinnamon and cardamom take on a beautiful crimson hue, making this bowl impressive enough to serve for weekend brunch.

You can use any type of milk, but for a creamy treat I recommend making it with rich coconut milk. Unsweetened canned coconut milk is available at most grocery stores.

To be able to prepare this breakfast in less than 15 minutes, cook the rice the night before while you’re cleaning up from dinner.

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fritatta sweet potato and spinach

Word is out. I’m co-authoring a cookbook for runners with Shalane Flanagan, Olympic medalist, world-class marathoner and world-class friend.

I could not have envisioned a better partner in crime for my first book. Shalane has been an inspiration to me since I met her 14 years ago at our first day of cross-country practice at UNC. She’s one of the toughest women I know and also happens to have an incredible approach to eating for nourishment and enjoyment.

The ironic thing about writing a cookbook is that I too have days when I just don’t have time to cook. You’d think I’d be swimming in amazing meals, but the truth is I have weeks where I’m testing five variations of the same energy bar day after day.

On those days, I revert to dinners that can be prepped in 15 minutes max.

A frittata packed with seasonal veggies is one of my quick go-to’s. This hearty frittata, loaded with sweet potatoes and spinach, has saved me on many late nights.

I’ll admit, last week I ate it for lunch and dinner followed by polishing off the remaining slice for breakfast the next day. Hence the name Anytime Frittata. Enjoy!

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Photo by Chicago Man

When I first took my “leap of science” to stop dieting and start eating Real Food, carbs were the scariest thing. I hadn’t eaten anything resembling a grain in years and didn’t know where to start.

So like any good American consumer I went to the cereal aisle and chose what looked like the “healthiest” cereal. It was a brown flake cereal with lots of fiber and omega-3s. It had the word “Nature” in the brand too.

I felt super virtuous.

Little did I know that even then I was being sucked in by marketing and pseudoscience.

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veggies for breakfast

I went an entire day without eating a single vegetable––and to think I claim to be a healthy eater. But between working and caring for a 5-month old, it just happened.

(OK, there was something resembling a vegetable on the takeout pizza we had for dinner, but I don’t count that.)

I definitely felt off without my beloved veggies. Maybe it was all in my head, but the next day I found myself craving green things for breakfast.

So then I had a breakthrough. Why not eat vegetables for breakfast?

Lucky for me I had a bowl of colorful leftover roasted root veggies waiting in the fridge. I warmed them up and lightly fried two eggs, making sure to keep the soul-satisfying yolk runny. Then I flipped the eggs on top of the veggies and added a couple grinds of salt and pepper.

It ended up being the most deliciously satisfying start to my day––and definitely worthy of sharing with you. Hopefully you’ll be roasting a big tray of your favorite roots this winter––and if you’re extra lucky there will be leftovers that you can salvage for breakfast.

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maple zucchini nut muffins

I typically don’t condone eating muffins for breakfast since they’re usually just a minuscule step up from a cupcake. Even the wannabe bran muffin is loaded with sugar and unhealthy oils, and will leave you feeling drained and hungry with lunch still hours away. But the illustrious muffin is a convenient food for busy mornings when you just need something to grab, so I set out to create a Foodist-approved muffin recipe.

The winner of my muffin escapades in the kitchen were these Maple Zucchini Nut Muffins. They’re the perfect balance of hearty and healthy. My zucchini muffins are free of refined sugars and flours (the gluten-free crowd will love ‘em!) and are loaded with protein and healthy fat from the nuts, oats, flax, eggs and organic butter.

Best part—counts as eating veggies for breakfast!
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