Radiant Skin at 42

By: | 4 Comments | On: April 23, 2016 | Category : Viewpoints

Diana Rodgers
TweetAt 42, I’ve become completely unapologetic about taking care of myself. If I don’t, nobody else will – and I don’t mean that in a negative way. I’ve just realized that if I am not paying attention to what I need, it’s just not going to happen. Nobody cares about...
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Sustainable Dish Episode 1: Interview with Ellery Kimball

By: | 0 Comments | On: April 20, 2016 | Category : Podcast, Sustainable Dish, Sustainable Dish Podcast

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TweetWelcome to the very first edition of the Sustainable Dish Podcast. I had such a great time working on the Modern Farm Girls Podcast, but my co-host Liz Wolfe has decided to spend more time with her baby (Liz and I are still great friends!) and I wanted to interview...
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Real Food Radio Episode 010: Eating Well While Traveling

By: | 0 Comments | On: April 19, 2016 | Category : Podcast, Real Food Radio

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TweetWelcome Back to Real Food Radio! On this episode, we discuss our personal tips and tricks when it comes to maintaining a real food diet on the road. Hint: It’s possible if you plan ahead! Also discussed in Episode 10… Ayla’s life update: We bought a house! Diana’s RD update:...
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Real Food Radio Episode 009: Setting the Record Straight on Supplements

By: | 0 Comments | On: April 5, 2016 | Category : Podcast, Real Food Radio

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TweetWelcome Back to Real Food Radio! Today’s co-host is Ryan Whitcomb, a registered dietitian and owner of Gut RXN Nutrition, which specializes in treating individuals with food sensitivities relating to chronic inflammation. On this episode, Ryan and Ayla discuss the often-controversial topic of supplements, when and why you may need...
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Building a Bubble

By: | 4 Comments | On: March 31, 2016 | Category : Viewpoints

boy blowing up the soap bubbles on sepia toned landscape
TweetI’ve always had a very hard time watching scary movies. Whatever violence is happening on screen feels like it’s actually happening to me. As soon as something bad starts to happen, my heart races, and I start sweating and shaking. My kids (ages 10 and 12) have to tell me...
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Real Food Radio Episode 008: The RFR Approach to “What I Ate Wednesday”

By: | 0 Comments | On: March 22, 2016 | Category : Podcast, Real Food Radio

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TweetWelcome Back to Real Food Radio! It’s impossible nowadays to browse any health or fitness related blog without noticing a “What I Ate Wednesday” post. The mid-week post encourages bloggers to walk-the-walk and share their day’s worth of meals, hopefully providing a model of what healthy eating should look like...
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What I Eat in a Day

By: | 3 Comments | On: March 21, 2016 | Category : Nutrition

TweetI’ve noticed a bunch of blog posts out there from nutritionists showing off what they eat in a day. What bugs me is the continued low-fat, low protein, high carbohydrate and generally low quantity of food these poor skinny women are bragging about. I feel sorry for them that they’re...
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Naturally Colored Easter Eggs

By: | 0 Comments | On: March 19, 2016 | Category : Sustainable Living

Tweet   I love creating, especially with natural objects. That’s why, when I decided to write The Homegrown Paleo Cookbook, I wanted to include some fun projects for people to do, that don’t involve baking trays of sugary junk food or using store bought kits. These naturally beautiful pastel eggs...
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Modern Farm Girls: Episode 36- Interview with Danielle Andrews of The Food Project

By: | 0 Comments | On: March 15, 2016 | Category : Podcast

TweetOn this episode of the Modern Farm Girls Podcast, Diana talks with Danielle Andrews of The Food Project. The Food Project Danielle’s background Farming in Nova Scotia Programs in Canada to support young people while exploring or going to school Homeless Garden Project in Santa Cruz Conversations while weeding Details...
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Roasted Fennel with Blood Orange Vinegar

By: | 0 Comments | On: March 13, 2016 | Category : Recipes

TweetIf you don’t know about fennel, please consider adding it to your menu. It makes a great side. It has a slight licorice flavor. I love it raw, thinly sliced into salads but when it’s roasted, it takes a much sweeter flavor and is an interesting and easy side to...
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