Here is The Roundup, Edition 4, bringing you the best from around the web from the past two weeks! This week, I’m focusing on articles that address diabetes, obesity, and related metabolic disorders.
Blast from the Past
In 2011, I wrote an article explaining the many factors affecting the development of diabetes and obesity, and how many of the proposed mechanisms could conceivably contribute to the development of the disease. As obesity and diabetes research advances, however, the ...
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I'm thrilled to be able to offer this giveaway from LunchBots. If you've struggled to kick the BPA-laden plastic food containers, here's your chance to win a full set of stainless steel LunchBots. I've used them myself and highly recommend them. Not only are they great for packing your own lunch, but they're fun for kids too!
Jacqueline Linder, founder of LunchBots, packed her lunch every day. Once she found out about all the chemicals that leech ...
Though this recipe is great with turnips, you can easily use any root vegetable.
Type of dish: Side Dish
Equipment: Pot, 8 inch baking dish
Servings: Makes 4 servings
Ingredients:
3 medium turnips, peeled and rinsed
2 TB butter, divided and at room temperature
1 1/2 cups cream, milk, sour cream, coconut milk or coconut cream
2 cloves garlic, minced
1 1/2 cups Gruyere, shredded
2 tsp thyme leaves plus additional thyme for garnish
freshly grated nutmeg or 1/4 tsp dried nutmeg powder
Directions:
Preheat the oven to 350 ...
Making your own nori chips is easy and much cheaper than buying the prepackaged versions.
Type of dish: Snack
Equipment: Baking sheet
Servings: Makes 1 serving
Ingredients:
3 nori sheets, untoasted were used for this recipe but toasted will also work
olive oil
sea salt
optional spices of your choice such as onion powder, garlic powder, sesame seeds, and so on.
Directions:
Preheat the oven to 350F.
Cut the nori sheets into four with a knife or kitchen shears (once horizontally, once vertically), or cut in whatever ...
Enjoy this hearty chicken stew, using almond butter to replace the traditional 'groundnuts,' or peanuts.
Type of dish: Entree
Equipment: Large soup pot with lid
Servings: Makes 4 servings
Ingredients:
2 TB traditional fat of choice
1 large or 2 small yellow onions, chopped
3 large or 6 small garlic cloves, smashed and minced
2 cups tomato puree
2 1/2 cups chicken broth
3 pounds sweet potatoes (about 3 medium/large sweet potatoes), peeled and cut into 1/2-inch to 1-inch chunks
1/2 tsp salt
1 tsp cumin powder
1/2 tsp ...
Here we take inspiration from the Daube Provencal, a French stew which is slow cooked in red wine and herbs. We added celeriac and yellow beets instead of more traditional carrots and potatoes, and ended up loving the result. This is a stew in which the meat does not need to be browned before simmering, but if you want to add that step out of habit, feel free.
Type of dish: Entree
Equipment: Dutch oven or oven-safe pot ...
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