Lisa Gosselin's Blog (Page 4)
What do I have in common with top chefs Alton Brown, Rick Bayless, John Ash and Barton Seaver? (Hint: it is not cooking skill.) As of today, neither they nor I will eat or serve Chilean sea bass, orange roughy, monkfish, shark or dozens of other fish.
Thirty of the country’s most prominent chefs recently signed the Monterey Bay Aquarium’s Seafood Watch pledge not to serve anything on the red list of fish to “Avoid.” (Fish whose numbers have dwindled to the point that if we keep eating them at the rate we have, they may disappear altogether.) This doesn’t mean we will stop eating fish altogether, we’ll just find out how to choose the most sustainable seafood with...read full post »
Do you have any idea what a spurtle is? I didn’t, until my friend, Matthew Cox announced he was headed to Scotland to compete for the Golden Spurtle on October 11.
Now, Matt is a smart guy and a fit guy, but the Golden Spurtle contest is not about proving your genius or athletic prowess. It is simply about porridge, more precisely who can make the best porridge. A spurtle turns out to be the wooden stick that’s designed to stir oatmeal (much better than getting a spoon all gooey, it seems).
There are categories for straight-up porridge (oats, water, salt) and then there’s the...read full post »
Drink water. Drink more water. Drink water before and after you exercise. Sure, I'd heard all of that advice a million times but somehow, when I did my first distance triathlon in the heat of the competition, I forgot all about what I’d read in EatingWell Magazine’s article “Eat to Win” about what to eat and drink while you exercise. I mean, it was sweltering out there. It was a dry hot day on a sunny course. I was doing better than I ever expected. Felt great, in fact. So why stop at the water stops? Why let someone pass me?
hen, as I started to get toward the end of the race, my body slowed down. My mind slowed down. I felt lethargic. I lost five places in the last mile. But after I crossed the finish line, the really...read full post »
"I'd much rather have something you made than a tie," my Dad always used to say when I'd ask him what he wanted for Father's Day. My handmade cards aren't much better today than when I was, oh...3, but I'm still making things for Dad. And now, I've found some things he actually loves, uses and looks forward to.
No, I'm not referring to my watercolors or popsicle-stick sculptures.
This weekend I am making him healthy gifts from the kitchen, such as granola mixes, spice rubs and marinades. I'm going to pack them in pretty glass jars or containers, print out the gift/recipe tags that come with the recipes on EatingWell.com and voila! I will also give him a gift he can use all year: a cookbook and a share in a local CSA. So, here's my shopping list. Feel free to steal,...read full post »
I love farmers’ markets and try to make them a part of my week. But I never really thought about all the reasons why they are so healthy until I read the new EatingWell in Season: The Farmers’ Market Cookbook and began making its recipes. In this new book, Dr. Preston Maring tells how he convinced Kaiser Permanente hospitals up and down the West Coast to set up farmers’ markets in their parking lots. Dr. Maring says, “Shopping and eating from your farmers’ market is the single best thing you can do for your health.” He also outlines 7 other reasons why you should shop at farmers’ markets, including:
- Get Inspired: Wondering what to do with all that fresh rhubarb? Farmers’ markets inspire me to make new recipes, like...