This is a simple and delicious meal that everyone will love. The chicken is fall-off-the-fork tender and the cinnamon and raisins give the stew a nice subtle sweetness. My favorite meal when I drive through Northampton, Massachusetts is to stop at Amanouz Cafe and order their Tagine Chicken, a staple of mine during my college […]
Instant Pot Chicken Tagine Read More »
Worldwide chicken production is up 400% over the last 50 years, while beef production is up 0%, yet we continue to vilify red meat as the cause of our modern health epidemics. In this recent post, I explain how we aren’t eating enough protein and animal flesh is the most bioavailable, nutrient-dense and calorically efficient source. In
10 Reasons to Stop Eating So Much Chicken Read More »
I’ve been thinking a lot about the whole, “Less Meat, Better Meat” position lately. I get where it comes from, but I worry that it might be creating the wrong message. To me, I feel that this implies that we’re eating too much meat, and that meat is “bad.” As a nutritionist living on an
More Protein, Better Protein Read More »
I’ve been thinking a lot lately about the role of animal protein in the human diet and the environment; specifically, the meat from herbivores like beef, bison, lamb, and goat. Every time I turn around, a new documentary about global warming is telling me to stop eating beef. There are films, books and blogs citing
How Much Feed Does it Take To Produce a Pound of Beef? Read More »
I was recently approached by Maple Hill Creamery to see if I might like to write about their products. I’m pretty picky when it comes to talking about companies, because not many meet my nutrition AND sustainability criteria for being awesome, but let me tell you why these guys are, in fact, completely awesome. I also
Easy Chicken Vegetable Curry with Maple Hill Creamery Full Fat Greek Yogurt Read More »
I’ve been doing a ton of weekend batch cooking lately. Basically, I take a bunch of meat out of my “meat freezer” and place it in the bottom drawers of my spare refrigerator, which also houses leftovers on the upper shelves. I tend not to cook a lot with chicken, but this week, I pulled
Lemongrass Chicken with Mushrooms & Summer Squash Read More »
This comforting soup actually has two versions – the basic recipe is for the kids and I added some additional veggies and heat for adults. The result was a happy family, all of us getting a hearty and satisfying meal. It’s packed with healthy vegetables, protein and fats to nourish you all afternoon long. If
Loaded Chicken Vegetable Soup Read More »
If you’ve been following me for a while, you know how important grass-fed meat is to me. I think it’s fantastic for both human health AND the environment. I’ve presented here and wrote more here about the health benefits of red meat and why it’s not as environmentally destructive as people think. In fact, herbivores
How to Source and Thaw Meat Read More »
Every day at the farm, we share a communal lunch. Mondays are my day to cook for our farm crew, which can be anywhere from 5 to 8 people on average. The only rules are that it be gluten free (so that I can eat it). It’s so much fun to see what lunch will
Fall Harvest Soup with Chicken, Sausage and Kale Read More »
This is an excerpt from my book, The Homegrown Paleo Cookbook: 100 Delicious, Gluten-Free, Farm-to-Table Recipes Plus a Complet威而鋼 e Guide to Growing Your Own Healthy Food. Raspberry season marks the height of summer to me. Instead of baking sweet desserts, I like to incorporate fruit into meat dishes. This fantastic glaze also works well
Grilled Chicken with Raspberry Chipotle Glaze Read More »
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