more we’re talking about

What’s Your Question?

What’s Your Question?

We are taught at a very young age that having the right answers is really, really important. Since 1984, Alex Trebek (of Jeopardy!) has entertained millions of viewers who love hearing him ask questions for which there is a right answer. But life and work? Not so...

read more
Metabolize This

Metabolize This

According to the latest editorials in lay papers, the puzzle of weight loss is one step closer to being solved. A new, complex research study has lead to promising headlines such as “A low carbohydrate diets leads to greater weight loss.” Before you clear your pantry...

read more
Food Police

Food Police

Last month’s blog discussed how Intuitive Eating has completely changed the way I approach nutrition education with clients. Intuitive eating features 10 principles. I was reminded of Principle # 4 (Challenge the Food Police) when I came across this article titled...

read more
The Feels

The Feels

Lately across the MG globe, we have been taking extra steps to educate about the power of emotional intelligence (EQ).  Seems it's on a lot of people's minds as we see, hear, and experience ourselves...strong emotions.  This article provides yet another angle on how...

read more
Approach Nutrition Differently

Approach Nutrition Differently

Over the years, I have had the privilege of working with many different types of clients as they journeyed toward weight loss & wellness.  I was self-motivated to eat well & exercise, so I made the naïve assumption that empowering people with knowledge would...

read more
Is your road blocked?

Is your road blocked?

End of summer, start of school. What's one thing that changes almost overnight? You got it, traffic. Add to that a 15% increase in spending on asphalt pavement (compared to last year) under the recent federal budget agreement, and you may have really bad traffic and...

read more

From our Kitchen to Yours

Salmon Cakes with Cucumber Radish Sauce

Salmon Cakes with Cucumber Radish Sauce

Serves 8 1lb - salmon fillet,cooked and flaked 2 - 6”pita rounds,torn in small pieces 1⁄4c - lite mayonnaise 1lg - egg,lightly beaten 1t - old bay seasoning 2T - chopped chives, divided 11⁄2t - grated lemon zest, divided 2T - olive oil s&p to taste 3⁄4c - plain...

read more
April Recipe: Spring Pea & Mint Soup

April Recipe: Spring Pea & Mint Soup

Serves 10 4t - oliveoil 1c - shallots,minced 2t - garlic,fresh minced 8c - petite peas, fresh/shelledor frozen thawed 51⁄2c - chicken or vegetable broth 1⁄3c - fresh mint chiffonade 1t -salt 1⁄2t - pepper Heat oil in large pot over medium heat Add shallots &...

read more

March Recipe: Brown Sugar & Mustard Bacon

Serves 4
8 – pieces thickly sliced bacon (applewood smoked)
dijon mustard
1 1/2 – dark brown sugar

Preheat oven to 375°
Lightly coat both sides with mustard, dredge in brown sugar, shake off excess
Place on baking rack, on foil lined baking sheet
Bak…

read more

February Recipe: Deep Dish Overnight Soufflé

Serves 16

16 slicesbread, buttered&cubed 2lb grated cheese (cheddar&/or gruyere, goat)
10lg eggs
1 onion,grated
5c milk
1 1/2t salt
3/4t fresh ground pepper
1T dijon mustard
1t worcestershire sauce
1/8t cayenne

Grease3”deep,9”x13” bakin…

read more

January Recipe: Cherry Almond Granola

Makes 7 cups
6c – rolledoats
3⁄4c – honey
1⁄2c – packedbrownsugar
1⁄8t – salt
1⁄2t – cinnamon
1t – maplesyrup
1⁄2t – vanilla
11⁄2T – vegetableoil
11⁄2c – sliveredalmondsorpecans
1c – driedcherries,cranberries,or blueberries

Mixallexcept…

read more

December Recipe: Lace Cookies

Lace Cookies
makes 12 dozen
2c – old fashioned oats (not instant)
2c – sugar
1c – butter, melted
6T – flour
1/2t – salt
1/2t – baking powder
1t – vanilla
2 – eggs

Preheat oven to 350°

Mix ingredients in order listed. Cool in refrigerator overnigh…

read more