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  • Pears + Parsnips + Market Love

    Pears + Parsnips + Market Love

    Pears + Parsnips

    What a weekend we had! I'll take all the sunny days I can get before the gray of winter sets in.

    Our normal CSA is gone from the Farmer's Market these days (to return again in the summer), but there are still delicious offerings on hand and several other great farms representing.

    We love to split a cup of Hex Ferments kombucha and indulge in a sweet (or savory) treat from Harmony Bakery. B'more Dills Fresh Pickles are thebomb.com, the Farm to Face Falafel wraps (try yours in a collard) are mouth-wateringly awesome, and the it's nearly impossible to walk by the folks from Locust Point Flowers

    When it's in season, clean, and locally available, we get most of our produce from the Farmer's Market. Otherwise, we generally get it at our local Whole Foods. These ingredients were sourced from both!

    And there really is nothing quite like roasted root vegetables, especially when they're in their prime! This week's recipe is a winner, especially great for those who haven't tried parsnips (I hadn't until a couple years ago), which, it turns out, are super delicious. (Particularly when paired with pears and walnuts!) 

    As the weather turns colder, warm up - and get grounded - with some roasted roots. Comfort food for real:


    Ingredients:

    3 pears, diced
    3 parsnips, peeled and roughly sliced
    3 carrots, roughly sliced
    1 red onion, roughly chopped
    2/3 cups walnuts, roughly chopped
    1 tbsp dried parsley
    1 tbsp dried basil
    1 tsp smoked paprika
    1 drop rosemary essential oil or 1/2 tsp of the dried variety
    1 tsp sea salt
    1/2 tsp freshly ground black pepper 
    2 tablespoons EVOO

    How To:

    • Preheat oven to 400F
    • Add all ingredients to large bowl and toss to combine thoroughly
    • Spread mixture over parchment-lined baking sheet
    • Bake for 30 minutes
    • Devour

  • {Recipe} Chocolate Pecan Cookies (Vegan + GF)

    {Recipe} Chocolate Pecan Cookies (Vegan + GF)

    Feeling the LOVE over at MindBodyGreen today!
    Grab the full recipe HERE.  

    Addictive {Chocolate Pecan Cookies} #vegan #plantbased #glutenfree #culinarynutrition @MindBodyGreen pic.twitter.com/bURKHf9A1v

    — Katie Hussong (@KatieHussong) February 13, 2014

  • Change Your Life + An Invitation

    Change Your Life + An Invitation

    I'm not gonna lie. It was love at first sight. From her down-to-earth, real-talk approach, to her incredibly delicious whole-food, plant-based (WFPB) recipes, Meghan Telpner had me paying attention and wanting more from the very beginning. 

    I was a relatively new WFPB person back then - and definitely no expert in the kitchen! (Rice, beans, and greens were my specialties - and I couldn't even cook the rice myself.) I'd made the switch after watching an eye-opening documentary. It made me mad. And really really frustrated. But it also gave me hope. And inspiration! I could feel in my bones that things were going to change.

    Over the course of a few months, I went from eating what I thought was a pretty healthy standard American diet (that's HSAD) to eating what was essentially a vegan diet. (For a long time, I told everyone I was whole-foods, plant-based, but eventually I realized it was just easier to say, I'm vegan. If they were interested, I could always tell them more.)

    Why'd I do it? Asthma. Intestinal angst (IBS). Acid geflux. Allergies. And colds that just wouldn't go away. Lots of meds, lots of docs. Lots of stress and feeling "out of commission" and depressed. But, unfortunately, not a lot of help. 

    I was 28 years old and basically miserable about my once-awesome physical health. (And my mental health, too - as a result.) I just wanted to be able to breathe normally, exercise again, and get my energy back. I was tired. And getting pretty hopeless. So I said, Why not? And what happened felt like nothing short of a miracle.

    ALL my symptoms went away.  

    If you know what it's like to have to use your inhaler multiple times a day just to make it through - or if you've been carrying Immodium AD in your purse (or your pocket) for years, I want you to take a moment right now to imagine what it would feel like to throw those things away? That's right - throw them away.

    I'll tell you what that feels like. It feels like a gift. Like a miracle. It feels like getting your life back. Like finally catching a break. Like coming up for air and taking a long, deep, thoroughly satisfying breath. Again and again. 

    It feels like freedom.

    And thus, my new life began. 

    I studied plant-based nutrition, I decided to become a health coach, and I fiiinally learned how to cook - exactly the way I wanted to!

    All of these major milestones have been incredible chapters in my story. (And I could go on and on about each of them!) 

    But the reason I sat down to write to you today is that the amazing Meghan Telpner is getting ready to launch the newest and most incredible version of her Culinary Nutrition program - and I want you to be a part of it!


    If your story is anything like mine, you've been looking for a way to take your culinary nutrition knowledge (and maybe even your business) to the next level, or you're just finally ready to discover the incredible healing power of food for yourself or your family, then you're gonna want to check this out. It will change your life. No lie.

    Want the details?

    WHAT'S IT ALL ABOUT?
    It combines the highest quality online learning (live classes, real-time prerecorded workshops, dedicated TAs, and a priceless online community of like-minded classmates), home study (recipe development and testing, client simulation, specialized meal plan development, development and delivery of culinary nutrition cooking classes and workshops), research and required reading, community and practical skills development, and awesome professional development workshops. 

    NOW WITH MORE OPTIONS!
    Ours was the very first online version of this course - and it was incredible! But Meghan and her team have taken what they've learned (and our feedback) and created an even more impressive program. The Spring session will start soon - and there are now more options available. You pick what works best for you - a "certification" or an "honorary" version of the program. (The "honorary" folks will even have the option to upgrade at a later date, if they like.) And graduates of the Spring session will be eligible for the following *new* benefits:

    • Be listed in MT's Academy of Culinary Nutrition's "Find An Expert" directory.
    • Create a profile that can include your contact details, social media etc.
    • The opportunity to submit content to the Academy of Culinary Nutrition blog to showcase your awesomeness.
    • Option to submit your own events into the Academy newsletter.


    SPRING 2014 PROGRAM DETAILS + REGISTRATION
    Click HERE to get access to an overview of the Spring 2014 Schedule and everything you need to get started on a journey and an investment you will NOT regret.

    Questions? Message me! I'm more than happy to share my experience. 

    Salud, my friends! To your health!

  • Sharing the Curried Butternut Squash & Lentil Soup LOVE

    Loves!

    Sooo excited and grateful to see the very awesome Be Well By Dr. Lipman (I'm a big fan!) shared my Curried Butternut Squash & Lentil Soup recipe on twitter today! Have you tried it yet? It really is perfect for a cold day. 

    Check out the full recipe over on MindBodyGreen

    LOVE,
    Katie
    XO 

  • WITH A TWIST!

    WITH A TWIST!

    WHO DOESN'T LOVE A GOOD COOKIE? My husband is the cookie's number one fan - especially when it comes in the chocolate chip variety. Ever since I made those irrisistible Trail Mix Cookies, Eddie's been asking for more.

    So this morning, I hopped on over to Meghan Telpner's blog, where I found her recipe for Oatmeal Chocolate Chip Cookies. They were my inspiration, but I threw in a few extra delicious ingredients in rememberence of the Trail Mix Cookies from last week. Meghan's is amazing, and she's my teacher in the Culinary Nutrition Expert program that begins in a couple of weeks. I'm so excited!!!

    I signed up for the Culinary Nutrition Expert program to get comfortable in the kitchen and to do so in a way that's aligned with my own nutritional beliefs. I eat plant-based whole foods. They're the kind my body likes best, and they're loaded with nutritional benefits. Bonus? They taste amazing! And that's what this program is about. Listening to our bodies, celebrating life with healthy, delicious food, and "making loooove in the kitchen", and Meghan would say. She's all about living with intention, and I am right there with her.

    My cookies are Oatmeal Chocolate Chip Cookies - With a Twist! I prefer chewy, by the way, so these aren't the crunchy ones Meghan describes. Check out the recipe below - and let me know if you give them a try! 

    Oatmeal Chocolate Chip Cookies - With a Twist!
    VEGAN + GLUTEN-FREE 

    1/2 cup coconut oil, softened (pourable)
    1/2 cup coconut sugar
    2 tablespoons maple syrup
    1 teaspoon vanilla
    1 chia egg* (or one egg, if you prefer)
    1/2 cup brown rice flour
    1/4 cup buckwheat flour
    1 cup gluten-free oats
    1 tablespoon arrowroot starch
    1/4 teaspoon baking soda 
    1/4 teaspoon baking powder
    1/4 teaspoon sea salt
    1/4 cup dark chocolate chips
    1/4 cup walnuts, chopped
    1 tablespoon shredded coconut
    1 tablespoon flax seeds, ground
    1 tablespoon dried cranberries, chopped
    1 tablespoon raw sunflower seeds 

    *1 chia egg is easily made by combining 1 tablespoon ground chia seeds with 1/4 cup warm water, mixing well (I use a coffee mug), and setting aside for about 10 minutes to fully gel. I use a spice (coffee) grinder to grind my chia seeds just before making the chia egg.

    1. Preheat oven to 350.
    2. In a large bowl, combine coconut oil, coconut sugar, maple syrup, vanilla, and chia paste.
    3. In a separate medium-sized bowl, combine flours, oats, baking soda, baking powder, and salt.
    4. Add dry ingredients to wet ingredients, mixing to combine.
    5. Add and mix in remaining ingredients.
    6. Form into ~1.5-inch balls and place on parchment-lined baking sheet.
    7. Bake for 16-18 minutes, until golden on top.

    Makes about 18 cookies.