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Blogger -kollig: suiker gespin

Blogger -kollig: suiker gespin


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Hierdie week is ons trots om Samantha Merritt van Sugar Spun Run in die Blogger Spotlight te sien. Vir diegene wat nuut in die rubriek is, beklemtoon ons elke Vrydag 'n lid van The Daily Meal's Kulinêre inhoudsnetwerk, 'n beperkte groep bloggers wat oor kos en drank skryf.

Ons kyk na hierdie groep talentvolle kosskrywers vir inspirasie en deelname aan The Daily Meal, hetsy vir restaurantaanbevelings of nuwe resepte om vir aandete te probeer. Ons redaksiespan dek alles wat eet en drink, en ons tik op die CCN om tred te hou met wat in die hele land en die wêreld gebeur - van lekker eet tot tuismaak.

Benewens die blogging en die skep van Sugar Spun Run, het Samantha Merritt 'n sielkundegraad en sorg sy ook vir haar twee honde, Penny en Leia.

Samantha se liefde vir roomys het daartoe gelei dat sy haar op nageregte toespits, en elke resep op haar blog, met alles soet van koekies tot koeke, word noukeurig deur Samantha getoets om kwaliteit te verseker.

Die daaglikse maaltyd: wat is die doel van u blog?
Samantha Merritt: om oorspronklike nageregresepte van hoë gehalte te skep en te deel.

Hoe het u met u blog begin?
In 2012 het ek 'n leefstylblog raakgeloop. My aanvanklike reaksie was "wie gee om, waarom dink hierdie meisie dat iemand oor haar lewe wil lees?" ... en toe raak ek verslaaf. Daarna het ek stadig maar seker begin besef dat blog nie net 'n werklike ding is nie, maar dat dit 'n goeie kreatiewe uitweg was en 'n goeie manier was om my skryfwerk uit te oefen.

'N Paar maande nadat ek die eerste blog gevind het, het ek my domeinnaam gekoop en begin skryf. Alhoewel my blog vinnig oorgeskakel het na 'n voedselblog eerder as 'n leefstylblog, het dit my 'n paar jaar geneem om 'n skedule op te stel en ernstig te raak oor blog.

Wat is 'n paar kosse waarsonder jy nie kan lewe nie?
Ek kan nie sonder sjokolade, roomys en skyfies en salsa nie.

Watter kosse kan u nie uithou nie?
Ek kan nie olywe, sampioene en rosyne verdra nie.

Wat is jou trotste blogpos?
Waarskynlik myne Koekie Deeg Fudge. Dit is so 'n eenvoudige resep, maar soveel mense het vir my geskryf om te vertel hoe lief hulle dit het. Dit was ook een van my eerste resepte wat regtig virale geword het, wat opwindend was!

Wat is u grootste blogfout?
Ek het meer as een keer 'n hele pos geskryf en dit verloor voordat ek dit gepubliseer het ... save and save gereeld as jy skryf!

Wat is u onvergeetlikste opmerking van 'n leser?
Elke keer as ek 'n opmerking kry van iemand wat vir my sê dat hulle van my resep hou, maak dit my so bly om te lees, en ek onthou altyd die kommentaar! Ek het egter onlangs 'n resep geplaas en oor sommige geskryf moeilike tye wat ek en my man deurgemaak het, en die kommentaar wat ek van die bloggemeenskap gekry het, was so warm en soet! Dit was waarskynlik die onvergeetlikste opmerkings, en ek weet nie dat ek net een sou kon kies nie.

Wat is op u kooklys?
Ek dink nie dit kwalifiseer as 'n snitlys nie, maar ek luister gewoonlik na een van twee dinge: ek skuif Pandora deur my alternatiewe/country/rock -stasies, of ek skakel podcasts aan. Ek is tans besig om deur die geheel te gaan Die toevallige kreatiewe podcast -argiewe, en ek liefde daarna luister.

Wat is 'n paar kosblogs wat jy liefhet?
Daar is soveel bloggers wat ek bewonder ... maar een van my absolute gunsteling blogs is om te lees Dame en kleintjies en Botter en Brioche. Ek waardeer hulle uitstekende skryfwerk en aanloklike style (om nie eens te praat van die fotografie nie!), Alhoewel hulle baie anders is in hul style.

Wat is 'n paar kosprogramme waarvan jy hou?
Pinterest.

Wat is die beste ding om te blog?
Deur my kooksukses te kan noteer en die geleentheid (/verpligting) te hê om drie keer per week te skryf.

Wat is die ergste aan blogging?
Afgesien van al die vuil skottelgoed, probeer om nie te eet nie so baie nagereg! Ek probeer goed eet, maar dit is moeilik as ek voortdurend bak. My wilskrag is niks teen 'n bord vars brownies nie.

Met watter resep is jy tans versot?
Tans is ek versot op die bemeestering van macarons! Ek wil my eie skep macaron resepte, maar dit is (natuurlik) van kritieke belang om eers die basiese beginsels te bemeester, so dit sal 'n rukkie duur voordat u macarons op Sugar Spun Run sien.

Wat sou selfs u mees lojale volgelinge verbaas wees om van u te wete te kom?
Ek is nie seker of ek 'n affiniteit met knaagdiere het nie.

Vyf van jou gunsteling plasings ooit?

  • Perske Sangria Granita
  • Mokka koekies en roomyspastei
  • Sjokolade -nageregpizza
  • Koekies en roomkaaskoekbeslag roomyshorinkies
  • Moscato Blackberry Roomys

Blogger Spotlight: Gail Watson van A Stack of Dishes

U ken Gail Watson miskien vanweë haar pragtige suikergoedkuns, maar die voormalige troukoekontwerper gebruik nou haar voedselkundigheid om gesonde eetgewoontes te bevorder. Haar blog 'N Stapel geregte bevat heilsame maaltye wat die daaglikse huiskok berei kan word. Met 'n meestersgraad in voeding/oefenfisiologie van die Columbia Universiteit, ontwikkel sy tans die webwerf 'N Gesonde honger, 'n spyskaartplan -intekeningsdiens vir mense met diabetes of verhoogde bloedsuiker.

Wanneer het jou liefde vir kook en bak begin?

My ma maak 'n grap dat sy kleintyd kooktydskrifte in my speelhok gesit het, en ek het dit die hele dag uitmekaar geskeur. Miskien was dit die vonk van 'n nederige begin? Of miskien die feit dat sy Julia Child elke middag op die TV gehad het (meer waarskynlik).

Ek kom uit 'n lang reeks voedselgerigte mense. Sommige gesinne kom bymekaar en bespreek sportspanne of politiek - ons het gepraat oor restaurante en resepte. Ek het nog altyd daarvan gehou om te bak en kook van toe ek 'n jong meisie was. Ek het my eerste appeltert gemaak toe ek 8 was nadat ek 'n paar appels uit my buurman se boom gehaal het. Ek dink dit kom uit 'n interne begeerte om dinge in die algemeen te maak en te skep- en dit dan met ander te kan deel- wel, dit is net magies.

Het u 'n gunsteling nagereg aan die gesonde kant wat u aan gaste wil bedien?

My gunsteling "gesonde" nagereg is panna cotta. Ek het dit op baie verskillende maniere gedoen en met 'n verskeidenheid verskillende souse. Heuning panna cotta met gemaalde aarbeisous, suurlemoen-laventel met versuikerde lemoenskil, of selfs 'n espresso met 'n fudge-sous, om u 'n paar idees te gee. Ek maak dit met afgeroomde melk, of soms jogurt. Panna cotta lyk altyd so elegant, en gaste is altyd verheug om uit te vind dat dit ligter is as wat hulle dink. Ek het selfs groot, dun skottelgroottes gemaak, met vars vrugte wat bo -oor mors. Dit lewer 'n dramatiese voorstelling, en dit is belaglik maklik om te maak.

Wat is vir aandete vanaand?

Op die oomblik werk ek aan 'n paar nuwe resepte, so daar is baie oorblyfsels van die projek. Maar dit sal u dalk interesseer om te weet dat ek myself ongeveer een keer per maand met 'n fles salm -kaviaar oorgee. Ek is die enigste in ons huis wat dit eet, so dit is myne. Ek sal vir my 'lady snacks' daarvan maak op geroosterde suurdeegbrood met 'n beslag van Griekse jogurt eerder as crème fraiche. Dit is my selfgenoegsame skuldgevoel.

Waarom het u na jare se werk as 'n troukoekontwerper besluit om voeding te studeer?

Toe ek die eerste keer op universiteit begin, besluit ek tussen die mediese skool of kunsskool. My biologielaboratorium TA moes weggaan, en daarom het ons die departementshoof eerder ons laboratorium laat bestuur. Ons breek ons ​​rug en gee ons almal C-. Ek het ten minste 'n B nodig gehad om aan die voorafgaande mediese program deel te neem, sodat ek my mediese drome in die gedrang kon bring. Na amper 25 jaar om koeke te maak (en daarvan te hou), het ek gevoel dat ek wou terugkeer na die plek om iets nuttig en positiefs vir die wêreld te doen. Ek was ook mal oor die wetenskap en het dit gemis. Ek het weer die mediese skool oorweeg- maar ek het nie altyd soveel vertroue in medisyne as in kos nie. Voeding is 'n wonderlike wetenskap en daar word elke dag meer geleer. Dit kan baie bemagtigend wees vir mense om hul gesondheid deur voedsel te herwin. Ek hou daarvan om deel daarvan te wees.

Praat met ons oor u nuutste onderneming, 'n gesonde honger. Wat was die inspirasie agter die diens?

Toe ek in die 80's met die koekonderneming begin, kon ek nie verstaan ​​hoekom troukoeke nie so lekker lyk of smaak nie. Ek voel soms dieselfde oor 'gesondheidskos'. Ek weet van soveel mense wat die gesindheid inneem dat hulle van heerlike en inspirerende kos moet afstand doen om gesond te eet. Dit kan ook oorweldigend wees om presies te weet wat om te eet, veral as u gesondheidsprobleme het.

A Healthy Hunger neem die werk uit om uit te vind wat om te eet en moet jou ook opgewonde maak oor wat vir aandete is. Sou dit nie 'n aangename gevoel wees om te weet dat die heerlike ete wat u net vir uself gemaak het, ook goed is vir u nie? A Healthy Hunger het ook 'n metgeselblog om te deel en te inspireer, nie net oor eet nie, maar ook oor lewenstyl. Die webwerf is 'n plek waar die intekenaar kan voel dat hulle 'n betroubare en kwaliteit bron het om antwoorde en ondersteuning te kry. Die voorletters vir A Healthy Hunger is AHH- iets wat ek nie van plan was nie, maar dit is amper wat ek aanbied. Ahh ... goed en goed vir jou.

Wat kan intekenare van die spyskaartplanne verwag?

Daar is twee verskillende weergawes van spyskaartplanne om uit te kies: skoon eet of diabetesvriendelik. Hulle bestaan ​​albei uit 5 dae volledige etes, 'n inkopielys, die resepte en volledige voedingsopdelings. Daarbenewens is daar instruksies oor 'n paar kooktegnieke wat u nodig het om op te knap, insider-wenke oor hoe om tyd en geld te bespaar, 'n intekening op die blognuusbrief met inspirasie, wenke oor oefening, instruksies en gemeenskapsondersteuning.

Die spyskaart Clean Eating is ontwerp vir die persoon wat nie noodwendig 'n gesondheidsorg het nie, maar goed wil eet en gesonde maaltye wil eet. Dit is 'n wonderlike plan vir almal en veral gesinne. Die Diabetic Friendly -spyskaart bestaan ​​uit maaltye wat gebalanseerd is vir 'n goeie glukemiese beheer, met 'n laer versadigde vet en voedingsryk is. Vir elke ete sal ek ook voedselruilings bied vir diegene wat die metode gebruik om hul inname te monitor. Sommige van die belangrikste dinge wat die intekenaar kan verwag, is minder spanning aan die einde van die dag en gemoedsrus om te weet dat u uself voed terwyl u heerlik eet.

Het u enige gunsteling kombuistoestelle?

Daar is 'n paar dinge waarvoor ek dankbaar is in my kombuis. Een ding wat ek altyd gebruik, is my braaipan. Dit bly die heeltyd uit. As daar EEN ding is wat ek aan iemand sou voorstel om vandag te gaan koop, sou dit 'n BAIE goeie mes wees. Spandeer die geld op 'n goeie mes en leer om daarvoor te sorg. Ek sien so baie mense sukkel met vaal, vreeslike messe, en as jy sukkel, wil jy dit nie gereeld doen nie. 'N Mes van goeie gehalte voel goed in jou hand en kan die voorbereiding van groente en vleis 'n plesier maak.

Is daar bestanddele wat u net nie kan verdra nie?

Dit is 'n interessante vraag. Ek is nie regtig 'n fan van voedsel wat hoogs verwerkte of "vals" kosse is nie. Ek is nie 'n puris nie, maar die regte ding is altyd soveel lekkerder. Ek is redelik avontuurlustig as dit kom by kos in die algemeen. Ek en my verloofde reis gereeld na Thailand. Daar is baie vreemde en sterk ruikende dinge, en as ek die kans kry, sal ek dit alles probeer.

Volg Gail op Facebook en Twitter vir opdaterings oor 'n gesonde honger en meer inspirasie vir gesonde eetgewoontes.


Blogger Spotlight: Gail Watson van A Stack of Dishes

U ken Gail Watson miskien vanweë haar pragtige suikergoedkuns, maar die voormalige troukoekontwerper gebruik nou haar voedselkundigheid om gesonde eetgewoontes te bevorder. Haar blog 'N Stapel geregte bevat gesonde maaltye wat die daaglikse huiskok berei kan word. Met 'n meestersgraad in voeding/oefenfisiologie van die Columbia Universiteit, ontwikkel sy tans die webwerf 'N Gesonde honger, 'n spyskaartplan -intekeningsdiens vir mense met diabetes of verhoogde bloedsuiker.

Wanneer het jou liefde vir kook en bak begin?

My ma maak 'n grap dat sy kleintyd kooktydskrifte in my speelhok gesit het, en ek het dit die hele dag uitmekaar geskeur. Miskien was dit die vonk van 'n nederige begin? Of miskien die feit dat sy Julia Child elke middag op die TV gehad het (meer waarskynlik).

Ek kom uit 'n lang reeks voedselgerigte mense. Sommige gesinne kom bymekaar en bespreek sportspanne of politiek - ons het gepraat oor restaurante en resepte. Ek het nog altyd daarvan gehou om te bak en kook van toe ek 'n jong meisie was. Ek het my eerste appeltert gemaak toe ek 8 was nadat ek 'n paar appels uit my buurman se boom gehaal het. Ek dink dit kom van 'n interne begeerte om dinge in die algemeen te maak en te skep- en dit dan met ander te kan deel- dit is net magies.

Het u 'n gunsteling nagereg op die gesonde kant wat u aan gaste wil bedien?

My gunsteling "gesonde" nagereg is panna cotta. Ek het dit op baie verskillende maniere gedoen en met 'n verskeidenheid verskillende souse. Heuning panna cotta met gemaalde aarbeisous, suurlemoen-laventel met versuikerde lemoenskil, of selfs 'n espresso met 'n fudge-sous, om u 'n paar idees te gee. Ek maak dit met afgeroomde melk, of soms jogurt. Panna cotta lyk altyd so elegant, en gaste is altyd verheug om uit te vind dat dit ligter is as wat hulle dink. Ek het selfs groot, dun skottelgroottes gemaak, met vars vrugte wat bo -oor mors. Dit lewer 'n dramatiese voorstelling, en dit is belaglik maklik om te maak.

Wat is vir aandete vanaand?

Op die oomblik werk ek aan 'n paar nuwe resepte, so daar is baie oorblyfsels van die projek. Maar dit sal u dalk interesseer om te weet dat ek my ongeveer een keer per maand aan 'n fles salm -kaviaar oorgee. Ek is die enigste in ons huis wat dit eet, so dit is myne. Ek sal vir my 'lady snacks' daarvan maak op geroosterde suurdeegbrood met 'n beslag van Griekse jogurt eerder as crème fraiche. Dit is my selfgenoegsame skuldgevoel.

Waarom het u na jare se werk as 'n troukoekontwerper besluit om voeding te studeer?

Toe ek die eerste keer op universiteit begin, besluit ek tussen die mediese skool of kunsskool. My biologielaboratorium TA moes weggaan, en daarom het ons die departementshoof eerder ons laboratorium laat bestuur. Ons breek ons ​​rug en gee ons almal C-. Ek het ten minste 'n B nodig gehad om aan die voorafgaande mediese program deel te neem, sodat ek my mediese drome in die gedrang kon bring. Na amper 25 jaar om koeke te maak (en daarvan te hou), het ek gevoel dat ek wou terugkeer na die plek om iets nuttig en positiefs vir die wêreld te doen. Ek was ook mal oor die wetenskap en het dit gemis. Ek het weer die mediese skool oorweeg- maar ek het nie altyd soveel vertroue in medisyne as in kos nie. Voeding is 'n wonderlike wetenskap en daar word elke dag meer geleer. Dit kan baie bemagtigend wees vir mense om hul gesondheid deur voedsel te herwin. Ek hou daarvan om deel daarvan te wees.

Praat met ons oor u nuutste onderneming, 'n gesonde honger. Wat was die inspirasie agter die diens?

Toe ek in die 80's met die koekonderneming begin, kon ek nie verstaan ​​hoekom troukoeke nie so lekker lyk of smaak nie. Ek voel soms dieselfde oor 'gesondheidskos'. Ek weet van soveel mense wat die gesindheid inneem dat hulle van heerlike en inspirerende kos moet afstand doen om gesond te eet. Dit kan ook oorweldigend wees om presies te weet wat om te eet, veral as u gesondheidsprobleme het.

A Healthy Hunger neem die werk uit om uit te vind wat om te eet en moet jou ook opgewonde maak oor wat vir aandete is. Sou dit nie 'n aangename gevoel wees om te weet dat die heerlike ete wat jy net vir jouself gemaak het, ook goed is vir jou nie? A Healthy Hunger het ook 'n metgeselblog om te deel en te inspireer, nie net oor eet nie, maar ook oor lewenstyl. Die webwerf is 'n plek waar die intekenaar kan voel dat hulle 'n betroubare en kwaliteit bron het om antwoorde en ondersteuning te kry. Die voorletters vir A Healthy Hunger is AHH- iets wat ek nie van plan was nie, maar dit is amper wat ek aanbied. Ahh ... goed en goed vir jou.

Wat kan intekenare van die spyskaartplanne verwag?

Daar is twee verskillende weergawes van spyskaartplanne om uit te kies: skoon eet of diabetesvriendelik. Albei bestaan ​​uit 5 dae volledige etes, 'n inkopielys, die resepte en volledige voedingsopdelings. Daarbenewens is daar instruksies oor 'n paar kooktegnieke wat u nodig het om op te vee, insider-wenke oor hoe om tyd en geld te bespaar, 'n intekening op die blognuusbrief met inspirasie, wenke oor oefening, instruksies en gemeenskapsondersteuning.

Die spyskaart Clean Eating is ontwerp vir die persoon wat nie noodwendig 'n gesondheidsorg het nie, maar goed wil eet en gesonde maaltye wil eet. Dit is 'n wonderlike plan vir almal en veral gesinne. Die spysenieringsvriendelike spyskaart bestaan ​​uit maaltye wat gebalanseerd is om 'n goeie glukemiese beheer te verseker, 'n laer versadigde vetgehalte het en voedingsryk is. Vir elke ete sal ek ook voedselruilings aanbied vir diegene wat die metode gebruik om hul inname te monitor. Sommige van die belangrikste dinge wat die intekenaar kan verwag, is minder spanning aan die einde van die dag en gemoedsrus om te weet dat u uself voed terwyl u heerlik eet.

Het u enige gunsteling kombuistoestelle?

Daar is 'n paar dinge waarvoor ek dankbaar is in my kombuis. Een ding wat ek altyd gebruik, is my braaipan. Dit bly die heeltyd uit. As daar EEN ding is wat ek aan iemand sou voorstel om vandag te gaan koop, sou dit 'n BAIE goeie mes wees. Spandeer die geld op 'n goeie mes en leer om daarvoor te sorg. Ek sien so baie mense sukkel met vaal, vreeslike messe, en as jy sukkel, wil jy dit nie gereeld doen nie. 'N Mes van goeie gehalte voel goed in jou hand en kan die voorbereiding van groente en vleis 'n plesier maak.

Is daar bestanddele wat u net nie kan verdra nie?

Dit is 'n interessante vraag. Ek is nie regtig 'n fan van voedsel wat hoogs verwerkte of "vals" kosse is nie. Ek is nie 'n puris nie, maar die regte ding is altyd soveel lekkerder. Ek is redelik avontuurlustig as dit kom by kos in die algemeen. Ek en my verloofde reis gereeld na Thailand. Daar is baie vreemde en sterk ruikende dinge, en as ek die kans kry, sal ek dit alles probeer.

Volg Gail op Facebook en Twitter vir opdaterings oor 'n gesonde honger en meer inspirasie vir gesonde eetgewoontes.


Blogger Spotlight: Gail Watson van A Stack of Dishes

U ken Gail Watson miskien vanweë haar pragtige suikergoedkuns, maar die voormalige troukoekontwerper gebruik nou haar voedselkundigheid om gesonde eetgewoontes te bevorder. Haar blog 'N Stapel geregte bevat gesonde maaltye wat die daaglikse huiskok berei kan word. Met 'n meestersgraad in voeding/oefenfisiologie van die Columbia Universiteit, ontwikkel sy tans die webwerf 'N Gesonde honger, 'n spyskaartplan -intekeningsdiens vir mense met diabetes of verhoogde bloedsuiker.

Wanneer het jou liefde vir kook en bak begin?

My ma maak 'n grap dat sy kleintyd kooktydskrifte in my speelhok gesit het, en ek het dit die hele dag uitmekaar geskeur. Miskien was dit die vonk van 'n nederige begin? Of miskien die feit dat sy Julia Child elke middag op die TV gehad het (meer waarskynlik).

Ek kom uit 'n lang reeks voedselgerigte mense. Sommige gesinne kom bymekaar en bespreek sportspanne of politiek - ons het gepraat oor restaurante en resepte. Ek het altyd daarvan gehou om te bak en kook van toe ek 'n jong meisie was. Ek het my eerste appeltert gemaak toe ek 8 was nadat ek 'n paar appels uit my buurman se boom gehaal het. Ek dink dit kom van 'n interne begeerte om dinge in die algemeen te maak en te skep- en dit dan met ander te kan deel- dit is net magies.

Het u 'n gunsteling nagereg aan die gesonde kant wat u aan gaste wil bedien?

My gunsteling "gesonde" nagereg is panna cotta. Ek het dit op baie verskillende maniere gedoen en met 'n verskeidenheid verskillende souse. Heuning panna cotta met gemaalde aarbeisous, suurlemoen-laventel met versuikerde lemoenskil, of selfs 'n espresso met 'n fudge-sous, om u 'n paar idees te gee. Ek maak dit met afgeroomde melk, of soms jogurt. Panna cotta lyk altyd so elegant, en gaste is altyd verheug om uit te vind dat dit ligter is as wat hulle dink. Ek het selfs groot, dun skottelgroottes gemaak, met vars vrugte wat bo -oor mors. Dit lewer 'n dramatiese voorstelling, en dit is belaglik maklik om te maak.

Wat is vir aandete vanaand?

Op die oomblik werk ek aan 'n paar nuwe resepte, so daar is baie oorblyfsels van die projek. Maar dit sal u dalk interesseer om te weet dat ek my ongeveer een keer per maand aan 'n fles salm -kaviaar oorgee. Ek is die enigste in ons huis wat dit eet, so dit is myne. Ek sal vir my 'lady snacks' daarvan maak op geroosterde suurdeegbrood met 'n beslag van Griekse jogurt eerder as crème fraiche. Dit is my selfgenoegsame skuldgevoel.

Waarom het u na jare se werk as 'n troukoekontwerper besluit om voeding te studeer?

Toe ek die eerste keer op universiteit begin, besluit ek tussen die mediese skool of kunsskool. My biologielaboratorium TA moes weggaan, en daarom het ons die departementshoof eerder ons laboratorium laat bestuur. Ons breek ons ​​rug en gee ons almal C-. Ek het ten minste 'n B nodig gehad om aan die voorafgaande mediese program deel te neem, sodat ek my mediese drome in die gedrang kon bring. Na amper 25 jaar om koeke te maak (en daarvan te hou), het ek gevoel dat ek wou terugkeer na die plek om iets nuttig en positiefs vir die wêreld te doen. Ek was ook mal oor die wetenskap en het dit gemis. Ek het weer die mediese skool oorweeg- maar ek het nie altyd soveel vertroue in medisyne as in kos nie. Voeding is 'n wonderlike wetenskap en daar word elke dag meer geleer. Dit kan baie bemagtigend wees vir mense om hul gesondheid deur voedsel te herwin. Ek hou daarvan om deel daarvan te wees.

Praat met ons oor u nuutste onderneming, 'n gesonde honger. Wat was die inspirasie agter die diens?

Toe ek in die 80's met die koekonderneming begin, kon ek nie verstaan ​​hoekom troukoeke nie so lekker lyk of smaak nie. Ek voel soms dieselfde oor 'gesondheidskos'. Ek weet van soveel mense wat die gesindheid inneem dat hulle van heerlike en inspirerende kos moet afstand doen om gesond te eet. Dit kan ook oorweldigend wees om presies te weet wat om te eet, veral as u gesondheidsprobleme het.

A Healthy Hunger neem die werk uit om uit te vind wat om te eet en moet jou ook opgewonde maak oor wat vir aandete is. Sou dit nie 'n aangename gevoel wees om te weet dat die heerlike ete wat jy net vir jouself gemaak het, ook goed is vir jou nie? A Healthy Hunger het ook 'n metgeselblog om te deel en te inspireer, nie net oor eet nie, maar ook oor lewenstyl. Die webwerf is 'n plek waar die intekenaar kan voel dat hulle 'n betroubare en kwaliteit bron het om antwoorde en ondersteuning te kry. Die voorletters vir A Healthy Hunger is AHH- iets wat ek nie van plan was nie, maar dit is amper wat ek aanbied. Ahh ... goed en goed vir jou.

Wat kan intekenare van die spyskaartplanne verwag?

Daar is twee verskillende weergawes van spyskaartplanne om uit te kies: skoon eet of diabetesvriendelik. Hulle bestaan ​​albei uit 5 dae volledige etes, 'n inkopielys, die resepte en volledige voedingsopdelings. Daarbenewens is daar instruksies oor 'n paar kooktegnieke wat u nodig het om op te vee, insider-wenke oor hoe om tyd en geld te bespaar, 'n intekening op die blognuusbrief met inspirasie, wenke oor oefening, instruksies en gemeenskapsondersteuning.

Die spyskaart Clean Eating is ontwerp vir die persoon wat nie noodwendig 'n gesondheidsorg het nie, maar goed wil eet en gesonde maaltye wil eet. Dit is 'n wonderlike plan vir almal en veral gesinne. Die spysenieringsvriendelike spyskaart bestaan ​​uit maaltye wat gebalanseerd is om 'n goeie glukemiese beheer te verseker, 'n laer versadigde vetgehalte het en voedingsryk is. Vir elke ete sal ek ook voedselruilings bied vir diegene wat die metode gebruik om hul inname te monitor. Sommige van die belangrikste dinge wat die intekenaar kan verwag, is minder spanning aan die einde van die dag en gemoedsrus om te weet dat u uself voed terwyl u heerlik eet.

Het u enige gunsteling kombuistoestelle?

Daar is 'n paar dinge waarvoor ek dankbaar is in my kombuis. Een ding wat ek altyd gebruik, is my braaipan. Dit bly die heeltyd uit. As daar EEN ding is wat ek aan iemand sou voorstel om vandag te gaan koop, sou dit 'n BAIE goeie mes wees. Spandeer die geld op 'n goeie mes en leer om daarvoor te sorg. Ek sien so baie mense sukkel met vaal, vreeslike messe, en as jy sukkel, wil jy dit nie gereeld doen nie. 'N Mes van goeie gehalte voel goed in jou hand en kan die voorbereiding van groente en vleis 'n plesier maak.

Is daar bestanddele wat u net nie kan verdra nie?

Dit is 'n interessante vraag. Ek is nie regtig 'n fan van voedsel wat hoogs verwerkte of "vals" kosse is nie. Ek is nie 'n puris nie, maar die regte ding is altyd soveel lekkerder. Ek is redelik avontuurlustig as dit kom by kos in die algemeen. Ek en my verloofde reis gereeld na Thailand. Daar is baie vreemde en sterk ruikende dinge, en as ek die kans kry, sal ek dit alles probeer.

Volg Gail op Facebook en Twitter vir opdaterings oor 'n gesonde honger en meer inspirasie vir gesonde eetgewoontes.


Blogger Spotlight: Gail Watson van A Stack of Dishes

U ken Gail Watson miskien vanweë haar pragtige suikergoedkuns, maar die voormalige troukoekontwerper gebruik nou haar voedselkundigheid om gesonde eetgewoontes te bevorder. Haar blog 'N Stapel geregte bevat heilsame maaltye wat die daaglikse huiskok berei kan word. Met 'n meestersgraad in voeding/oefenfisiologie van die Columbia Universiteit, ontwikkel sy tans die webwerf 'N Gesonde honger, 'n spyskaartplan -intekeningsdiens vir mense met diabetes of verhoogde bloedsuiker.

Wanneer het jou liefde vir kook en bak begin?

My ma maak 'n grap dat sy kleintyd kooktydskrifte in my speelhok gesit het, en ek het dit die hele dag uitmekaar geskeur. Miskien was dit die vonk van 'n nederige begin? Of miskien die feit dat sy Julia Child elke middag op die TV gehad het (meer waarskynlik).

Ek kom uit 'n lang reeks voedselgerigte mense. Sommige gesinne kom bymekaar en bespreek sportspanne of politiek - ons het gepraat oor restaurante en resepte. Ek het nog altyd daarvan gehou om te bak en kook van toe ek 'n jong meisie was. Ek het my eerste appeltert gemaak toe ek 8 was nadat ek 'n paar appels uit my buurman se boom gehaal het. Ek dink dit kom uit 'n interne begeerte om dinge in die algemeen te maak en te skep- en dit dan met ander te kan deel- wel, dit is net magies.

Het u 'n gunsteling nagereg op die gesonde kant wat u aan gaste wil bedien?

My gunsteling "gesonde" nagereg is panna cotta. Ek het dit op baie verskillende maniere gedoen en met 'n verskeidenheid verskillende souse. Heuning panna cotta met gemaalde aarbeisous, suurlemoen-laventel met versuikerde lemoenskil, of selfs 'n espresso met 'n fudge-sous, om u 'n paar idees te gee. Ek maak dit met afgeroomde melk, of soms jogurt. Panna cotta lyk altyd so elegant, en gaste is altyd verheug om uit te vind dat dit ligter is as wat hulle dink. Ek het selfs groot, dun skottelgroottes gemaak, met vars vrugte wat bo -oor mors. Dit lewer 'n dramatiese voorstelling, en dit is belaglik maklik om te maak.

Wat is vir aandete vanaand?

Op die oomblik werk ek aan 'n paar nuwe resepte, so daar is baie oorblyfsels van die projek. Maar dit sal u dalk interesseer om te weet dat ek myself ongeveer een keer per maand met 'n fles salm -kaviaar oorgee. Ek is die enigste in ons huis wat dit eet, so dit is myne. Ek sal vir my 'lady snacks' daarvan maak op geroosterde suurdeegbrood met 'n gesnyde Griekse jogurt eerder as crème fraiche. Dit is my selfgenoegsame skuldgevoel.

Waarom het u na jare se werk as 'n troukoekontwerper besluit om voeding te studeer?

Toe ek die eerste keer op universiteit begin, besluit ek tussen die mediese skool of kunsskool. My biologielaboratorium TA moes weggaan, en daarom het ons die departementshoof eerder ons laboratorium laat bestuur. Ons breek ons ​​rug en gee ons almal C-. Ek het ten minste 'n B nodig gehad om aan die voorafgaande mediese program deel te neem, sodat ek my mediese drome in die gedrang kon bring. Na amper 25 jaar om koeke te maak (en daarvan te hou), het ek gevoel dat ek wou terugkeer na die plek om iets nuttig en positiefs vir die wêreld te doen. Ek was ook mal oor die wetenskap en het dit gemis. Ek het weer die mediese skool oorweeg- maar ek het nie altyd soveel vertroue in medisyne as in kos nie. Voeding is 'n wonderlike wetenskap en daar word elke dag meer geleer. Dit kan baie bemagtigend wees vir mense om hul gesondheid deur voedsel te herwin. Ek hou daarvan om deel daarvan te wees.

Praat met ons oor u nuutste onderneming, 'n gesonde honger. Wat was die inspirasie agter die diens?

Toe ek in die 80's met die koekonderneming begin, kon ek nie verstaan ​​hoekom troukoeke nie so lekker lyk of smaak nie. Ek voel soms dieselfde oor 'gesondheidskos'. Ek weet van soveel mense wat die gesindheid inneem dat hulle van heerlike en inspirerende kos moet afstand doen om gesond te eet. Dit kan ook oorweldigend wees om presies te weet wat om te eet, veral as u gesondheidsprobleme het.

A Healthy Hunger neem die werk uit om uit te vind wat om te eet en moet jou ook opgewonde maak oor wat vir aandete is. Sou dit nie 'n aangename gevoel wees om te weet dat die heerlike ete wat jy net vir jouself gemaak het, ook goed is vir jou nie? A Healthy Hunger het ook 'n metgeselblog om te deel en te inspireer, nie net oor eet nie, maar ook oor lewenstyl. Die webwerf is 'n plek waar die intekenaar kan voel dat hulle 'n betroubare en kwaliteit bron het om antwoorde en ondersteuning te kry. Die voorletters vir A Healthy Hunger is AHH- iets wat ek nie van plan was nie, maar dit is amper wat ek aanbied. Ahh ... goed en goed vir jou.

Wat kan intekenare van die spyskaartplanne verwag?

Daar is twee verskillende weergawes van spyskaartplanne om uit te kies: skoon eet of diabetesvriendelik. Hulle bestaan ​​albei uit 5 dae volledige etes, 'n inkopielys, die resepte en volledige voedingsopdelings. Daarbenewens is daar instruksies oor 'n paar kooktegnieke wat u nodig het om op te vee, insider-wenke oor hoe om tyd en geld te bespaar, 'n intekening op die blognuusbrief met inspirasie, wenke oor oefening, instruksies en gemeenskapsondersteuning.

Die spyskaart Clean Eating is ontwerp vir die persoon wat nie noodwendig 'n gesondheidsorg het nie, maar goed wil eet en gesonde maaltye wil eet. Dit is 'n wonderlike plan vir almal en veral gesinne. Die spysenieringsvriendelike spyskaart bestaan ​​uit maaltye wat gebalanseerd is om 'n goeie glukemiese beheer te verseker, 'n laer versadigde vetgehalte het en voedingsryk is. Vir elke ete sal ek ook voedselruilings bied vir diegene wat die metode gebruik om hul inname te monitor. Sommige van die belangrikste dinge wat die intekenaar kan verwag, is minder spanning aan die einde van die dag en gemoedsrus om te weet dat u uself voed terwyl u heerlik eet.

Het u enige gunsteling kombuistoestelle?

Daar is 'n paar dinge waarvoor ek dankbaar is in my kombuis. Een ding wat ek altyd gebruik, is my braaipan. Dit bly die heeltyd uit. As daar EEN ding is wat ek aan iemand sou voorstel om vandag te gaan koop, sou dit 'n BAIE goeie mes wees. Spandeer die geld op 'n goeie mes en leer om daarvoor te sorg. Ek sien so baie mense sukkel met vaal, vreeslike messe, en as jy sukkel, wil jy dit nie gereeld doen nie. 'N Mes van goeie gehalte voel goed in jou hand en kan die voorbereiding van groente en vleis 'n plesier maak.

Is daar bestanddele wat u net nie kan verdra nie?

Dit is 'n interessante vraag. Ek is nie regtig 'n fan van voedsel wat hoogs verwerkte of "vals" kosse is nie. Ek is nie 'n puris nie, maar die regte ding is altyd soveel lekkerder. Ek is redelik avontuurlustig as dit kom by kos in die algemeen. Ek en my verloofde reis gereeld na Thailand. Daar is baie vreemde en sterk ruikende dinge, en as ek die kans kry, sal ek dit alles probeer.

Volg Gail op Facebook en Twitter vir opdaterings oor 'n gesonde honger en meer inspirasie vir gesonde eetgewoontes.


Blogger Spotlight: Gail Watson van A Stack of Dishes

You might know Gail Watson for her beautiful confectionary creations, but the former wedding cake designer is now using her food expertise to promote healthy eating. Her blog A Stack of Dishes features wholesome meals that are attainable to the everyday home cook. With a Master's degree in Nutrition/Exercise Physiology from Columbia University, she is currently developing the site A Healthy Hunger, a menu plan subscription service for people with diabetes or elevated blood sugar.

When did your love for cooking and baking begin?

My mother jokes that she used to put cooking magazines in my playpen when I was a baby, and I would tear them apart all day long. Perhaps that was the spark of a humble beginning? Or maybe the fact that she had Julia Child on the TV every afternoon (more likely).

I come from a long line of food-centric folks. Some families get together and discuss sports teams, or politics -- we talked about restaurants and recipes. I always liked to bake and cook from when I was a young girl. I made my first apple pie when I was 8 after nabbing some apples from my neighbor's tree. I think it comes from an internal desire to make and create things in general- and then to be able to share it with others -- well that's just magical.

Do you have a favorite on-the-healthy-side dessert you like to serve to guests?

My favorite "healthy" go-to dessert is panna cotta. I've done it many different ways and with an array of different sauces to go along side of it. Honey panna cotta with minted strawberry sauce, lemon-lavender with candied orange peels, or even an espresso with a fudge sauce, to give you a few ideas. I make them with skim milk, or sometimes yogurt. Panna cotta is always so elegant looking, and guests are always delighted to find out that it’s lighter than they think. I've even made large slim platter sized versions, with fresh fruits that spill over the top. It makes a dramatic presentation, and they are ridiculously easy to make.

What’s for dinner tonight?

Right now I’m working on some new recipes, so there are a lot of leftovers from that project. But it might interest you to know that about once a month I indulge myself with a jar of Salmon Roe Caviar. I'm the only one in our house that eats it, so it's all mine. I'll make myself "lady snacks" of it on toasted sourdough bread with a slathering of Greek yogurt rather than crème fraiche. It's my self-indulgent guilty pleasure.

After years of working as a wedding cake designer, why did you decide to study nutrition?

When I first entered college I was deciding between medical school or art school. My biology lab TA had to leave and so we had the head of the department run our lab instead. We broke our backs for her and gave us all C-. I needed at least a B to get into the pre-med program, so that sort of put the cabash on my medical dreams. After almost 25 years of making cakes (and loving it), I felt that I wanted to get back to that place of doing something helpful and positive for the world. I also loved and missed the science. I considered medical school again- but I don't always have as much faith in medicine as I do in food. Nutrition is an amazing science and more is being learned every day. It can be very empowering for people to regain their health through food. I love being a part of that.

Talk to us about your newest venture, A Healthy Hunger. What was the inspiration behind the service?

When I started the cake business in the 80's I couldn’t understand why wedding cakes didn’t look or taste so great. I sometimes feel the same way about "health food." I know of so many people who take the attitude that to eat healthily, they have to give up delicious and inspiring food. It can also be overwhelming to know exactly what to eat, especially when you have health concerns.

A Healthy Hunger takes the work out of figuring out what to eat and should also get you excited about what's for dinner. Wouldn't it be a nice feeling to know that the delicious meal you just made for yourself is also GOOD for you too? A Healthy Hunger also has a companion blog for sharing and inspiring, not just about eating, but lifestyle as well. The site is a place where the subscriber can feel they have a reliable and quality source to get answers and support. The initials for A Healthy Hunger are AHH- something I didn't plan on, but that's pretty much what I am offering. Ahh… good and good for you.

What can subscribers expect from the menu plans?

There will be two different versions of menu plans to choose from: Clean Eating or Diabetic Friendly. They both consist of 5 days of complete dinner menus, a shopping list, the recipes and full nutritional breakdowns. In addition there are instructions on some cooking techniques that you might need some brushing up on, insider tips on how to save time and money, a subscription to the blog newsletter with inspiration, tips on exercise, how-to's and community support.

The Clean Eating menu is designed for the person who doesn’t necessarily have a health concern, but wants to eat well and eat healthy meals. It is a great plan for anyone and everyone- especially families. The Diabetic Friendly menu consists of meals that are balanced to provide good glycemic control, have lower saturated fat and are nutritionally rich. For each meal I will also provide food exchanges for those who use that method to monitor their intake. Some of the most important things the subscriber can expect are less stress at the end of the day, and peace of mind knowing that you are nourishing yourself while eating deliciously.

Do you have any favorite kitchen gadgets?

There are a few things that I am grateful for in my kitchen. One thing that I use all the time is my stovetop grill pan. It pretty much stays out all the time. If there were ONE thing that I would suggest to someone to go out and buy today, it would be a VERY good knife. Spend the money on a good knife and learn to take care of it. I see so many people struggle with dull, terrible knives, and struggling makes you not want to do it very often. A good quality knife feels good in your hand and can make prepping vegetables and meats a joy.

Are there any ingredients that you just can't stand?

That's an interesting question. I'm not really a fan of foods that are highly processed or "fake" foods. I'm not a purist, but the real thing is always so much more delicious. I'm pretty adventurous when it comes to food in general. My fiancée and I travel to Thailand often. There are a lot of strange and strong smelling things there, and given the chance, I pretty much will try it all.

Follow Gail on Facebook and Twitter for updates on A Healthy Hunger and more healthy eating inspiration.


Blogger Spotlight: Gail Watson of A Stack of Dishes

You might know Gail Watson for her beautiful confectionary creations, but the former wedding cake designer is now using her food expertise to promote healthy eating. Her blog A Stack of Dishes features wholesome meals that are attainable to the everyday home cook. With a Master's degree in Nutrition/Exercise Physiology from Columbia University, she is currently developing the site A Healthy Hunger, a menu plan subscription service for people with diabetes or elevated blood sugar.

When did your love for cooking and baking begin?

My mother jokes that she used to put cooking magazines in my playpen when I was a baby, and I would tear them apart all day long. Perhaps that was the spark of a humble beginning? Or maybe the fact that she had Julia Child on the TV every afternoon (more likely).

I come from a long line of food-centric folks. Some families get together and discuss sports teams, or politics -- we talked about restaurants and recipes. I always liked to bake and cook from when I was a young girl. I made my first apple pie when I was 8 after nabbing some apples from my neighbor's tree. I think it comes from an internal desire to make and create things in general- and then to be able to share it with others -- well that's just magical.

Do you have a favorite on-the-healthy-side dessert you like to serve to guests?

My favorite "healthy" go-to dessert is panna cotta. I've done it many different ways and with an array of different sauces to go along side of it. Honey panna cotta with minted strawberry sauce, lemon-lavender with candied orange peels, or even an espresso with a fudge sauce, to give you a few ideas. I make them with skim milk, or sometimes yogurt. Panna cotta is always so elegant looking, and guests are always delighted to find out that it’s lighter than they think. I've even made large slim platter sized versions, with fresh fruits that spill over the top. It makes a dramatic presentation, and they are ridiculously easy to make.

What’s for dinner tonight?

Right now I’m working on some new recipes, so there are a lot of leftovers from that project. But it might interest you to know that about once a month I indulge myself with a jar of Salmon Roe Caviar. I'm the only one in our house that eats it, so it's all mine. I'll make myself "lady snacks" of it on toasted sourdough bread with a slathering of Greek yogurt rather than crème fraiche. It's my self-indulgent guilty pleasure.

After years of working as a wedding cake designer, why did you decide to study nutrition?

When I first entered college I was deciding between medical school or art school. My biology lab TA had to leave and so we had the head of the department run our lab instead. We broke our backs for her and gave us all C-. I needed at least a B to get into the pre-med program, so that sort of put the cabash on my medical dreams. After almost 25 years of making cakes (and loving it), I felt that I wanted to get back to that place of doing something helpful and positive for the world. I also loved and missed the science. I considered medical school again- but I don't always have as much faith in medicine as I do in food. Nutrition is an amazing science and more is being learned every day. It can be very empowering for people to regain their health through food. I love being a part of that.

Talk to us about your newest venture, A Healthy Hunger. What was the inspiration behind the service?

When I started the cake business in the 80's I couldn’t understand why wedding cakes didn’t look or taste so great. I sometimes feel the same way about "health food." I know of so many people who take the attitude that to eat healthily, they have to give up delicious and inspiring food. It can also be overwhelming to know exactly what to eat, especially when you have health concerns.

A Healthy Hunger takes the work out of figuring out what to eat and should also get you excited about what's for dinner. Wouldn't it be a nice feeling to know that the delicious meal you just made for yourself is also GOOD for you too? A Healthy Hunger also has a companion blog for sharing and inspiring, not just about eating, but lifestyle as well. The site is a place where the subscriber can feel they have a reliable and quality source to get answers and support. The initials for A Healthy Hunger are AHH- something I didn't plan on, but that's pretty much what I am offering. Ahh… good and good for you.

What can subscribers expect from the menu plans?

There will be two different versions of menu plans to choose from: Clean Eating or Diabetic Friendly. They both consist of 5 days of complete dinner menus, a shopping list, the recipes and full nutritional breakdowns. In addition there are instructions on some cooking techniques that you might need some brushing up on, insider tips on how to save time and money, a subscription to the blog newsletter with inspiration, tips on exercise, how-to's and community support.

The Clean Eating menu is designed for the person who doesn’t necessarily have a health concern, but wants to eat well and eat healthy meals. It is a great plan for anyone and everyone- especially families. The Diabetic Friendly menu consists of meals that are balanced to provide good glycemic control, have lower saturated fat and are nutritionally rich. For each meal I will also provide food exchanges for those who use that method to monitor their intake. Some of the most important things the subscriber can expect are less stress at the end of the day, and peace of mind knowing that you are nourishing yourself while eating deliciously.

Do you have any favorite kitchen gadgets?

There are a few things that I am grateful for in my kitchen. One thing that I use all the time is my stovetop grill pan. It pretty much stays out all the time. If there were ONE thing that I would suggest to someone to go out and buy today, it would be a VERY good knife. Spend the money on a good knife and learn to take care of it. I see so many people struggle with dull, terrible knives, and struggling makes you not want to do it very often. A good quality knife feels good in your hand and can make prepping vegetables and meats a joy.

Are there any ingredients that you just can't stand?

That's an interesting question. I'm not really a fan of foods that are highly processed or "fake" foods. I'm not a purist, but the real thing is always so much more delicious. I'm pretty adventurous when it comes to food in general. My fiancée and I travel to Thailand often. There are a lot of strange and strong smelling things there, and given the chance, I pretty much will try it all.

Follow Gail on Facebook and Twitter for updates on A Healthy Hunger and more healthy eating inspiration.


Blogger Spotlight: Gail Watson of A Stack of Dishes

You might know Gail Watson for her beautiful confectionary creations, but the former wedding cake designer is now using her food expertise to promote healthy eating. Her blog A Stack of Dishes features wholesome meals that are attainable to the everyday home cook. With a Master's degree in Nutrition/Exercise Physiology from Columbia University, she is currently developing the site A Healthy Hunger, a menu plan subscription service for people with diabetes or elevated blood sugar.

When did your love for cooking and baking begin?

My mother jokes that she used to put cooking magazines in my playpen when I was a baby, and I would tear them apart all day long. Perhaps that was the spark of a humble beginning? Or maybe the fact that she had Julia Child on the TV every afternoon (more likely).

I come from a long line of food-centric folks. Some families get together and discuss sports teams, or politics -- we talked about restaurants and recipes. I always liked to bake and cook from when I was a young girl. I made my first apple pie when I was 8 after nabbing some apples from my neighbor's tree. I think it comes from an internal desire to make and create things in general- and then to be able to share it with others -- well that's just magical.

Do you have a favorite on-the-healthy-side dessert you like to serve to guests?

My favorite "healthy" go-to dessert is panna cotta. I've done it many different ways and with an array of different sauces to go along side of it. Honey panna cotta with minted strawberry sauce, lemon-lavender with candied orange peels, or even an espresso with a fudge sauce, to give you a few ideas. I make them with skim milk, or sometimes yogurt. Panna cotta is always so elegant looking, and guests are always delighted to find out that it’s lighter than they think. I've even made large slim platter sized versions, with fresh fruits that spill over the top. It makes a dramatic presentation, and they are ridiculously easy to make.

What’s for dinner tonight?

Right now I’m working on some new recipes, so there are a lot of leftovers from that project. But it might interest you to know that about once a month I indulge myself with a jar of Salmon Roe Caviar. I'm the only one in our house that eats it, so it's all mine. I'll make myself "lady snacks" of it on toasted sourdough bread with a slathering of Greek yogurt rather than crème fraiche. It's my self-indulgent guilty pleasure.

After years of working as a wedding cake designer, why did you decide to study nutrition?

When I first entered college I was deciding between medical school or art school. My biology lab TA had to leave and so we had the head of the department run our lab instead. We broke our backs for her and gave us all C-. I needed at least a B to get into the pre-med program, so that sort of put the cabash on my medical dreams. After almost 25 years of making cakes (and loving it), I felt that I wanted to get back to that place of doing something helpful and positive for the world. I also loved and missed the science. I considered medical school again- but I don't always have as much faith in medicine as I do in food. Nutrition is an amazing science and more is being learned every day. It can be very empowering for people to regain their health through food. I love being a part of that.

Talk to us about your newest venture, A Healthy Hunger. What was the inspiration behind the service?

When I started the cake business in the 80's I couldn’t understand why wedding cakes didn’t look or taste so great. I sometimes feel the same way about "health food." I know of so many people who take the attitude that to eat healthily, they have to give up delicious and inspiring food. It can also be overwhelming to know exactly what to eat, especially when you have health concerns.

A Healthy Hunger takes the work out of figuring out what to eat and should also get you excited about what's for dinner. Wouldn't it be a nice feeling to know that the delicious meal you just made for yourself is also GOOD for you too? A Healthy Hunger also has a companion blog for sharing and inspiring, not just about eating, but lifestyle as well. The site is a place where the subscriber can feel they have a reliable and quality source to get answers and support. The initials for A Healthy Hunger are AHH- something I didn't plan on, but that's pretty much what I am offering. Ahh… good and good for you.

What can subscribers expect from the menu plans?

There will be two different versions of menu plans to choose from: Clean Eating or Diabetic Friendly. They both consist of 5 days of complete dinner menus, a shopping list, the recipes and full nutritional breakdowns. In addition there are instructions on some cooking techniques that you might need some brushing up on, insider tips on how to save time and money, a subscription to the blog newsletter with inspiration, tips on exercise, how-to's and community support.

The Clean Eating menu is designed for the person who doesn’t necessarily have a health concern, but wants to eat well and eat healthy meals. It is a great plan for anyone and everyone- especially families. The Diabetic Friendly menu consists of meals that are balanced to provide good glycemic control, have lower saturated fat and are nutritionally rich. For each meal I will also provide food exchanges for those who use that method to monitor their intake. Some of the most important things the subscriber can expect are less stress at the end of the day, and peace of mind knowing that you are nourishing yourself while eating deliciously.

Do you have any favorite kitchen gadgets?

There are a few things that I am grateful for in my kitchen. One thing that I use all the time is my stovetop grill pan. It pretty much stays out all the time. If there were ONE thing that I would suggest to someone to go out and buy today, it would be a VERY good knife. Spend the money on a good knife and learn to take care of it. I see so many people struggle with dull, terrible knives, and struggling makes you not want to do it very often. A good quality knife feels good in your hand and can make prepping vegetables and meats a joy.

Are there any ingredients that you just can't stand?

That's an interesting question. I'm not really a fan of foods that are highly processed or "fake" foods. I'm not a purist, but the real thing is always so much more delicious. I'm pretty adventurous when it comes to food in general. My fiancée and I travel to Thailand often. There are a lot of strange and strong smelling things there, and given the chance, I pretty much will try it all.

Follow Gail on Facebook and Twitter for updates on A Healthy Hunger and more healthy eating inspiration.


Blogger Spotlight: Gail Watson of A Stack of Dishes

You might know Gail Watson for her beautiful confectionary creations, but the former wedding cake designer is now using her food expertise to promote healthy eating. Her blog A Stack of Dishes features wholesome meals that are attainable to the everyday home cook. With a Master's degree in Nutrition/Exercise Physiology from Columbia University, she is currently developing the site A Healthy Hunger, a menu plan subscription service for people with diabetes or elevated blood sugar.

When did your love for cooking and baking begin?

My mother jokes that she used to put cooking magazines in my playpen when I was a baby, and I would tear them apart all day long. Perhaps that was the spark of a humble beginning? Or maybe the fact that she had Julia Child on the TV every afternoon (more likely).

I come from a long line of food-centric folks. Some families get together and discuss sports teams, or politics -- we talked about restaurants and recipes. I always liked to bake and cook from when I was a young girl. I made my first apple pie when I was 8 after nabbing some apples from my neighbor's tree. I think it comes from an internal desire to make and create things in general- and then to be able to share it with others -- well that's just magical.

Do you have a favorite on-the-healthy-side dessert you like to serve to guests?

My favorite "healthy" go-to dessert is panna cotta. I've done it many different ways and with an array of different sauces to go along side of it. Honey panna cotta with minted strawberry sauce, lemon-lavender with candied orange peels, or even an espresso with a fudge sauce, to give you a few ideas. I make them with skim milk, or sometimes yogurt. Panna cotta is always so elegant looking, and guests are always delighted to find out that it’s lighter than they think. I've even made large slim platter sized versions, with fresh fruits that spill over the top. It makes a dramatic presentation, and they are ridiculously easy to make.

What’s for dinner tonight?

Right now I’m working on some new recipes, so there are a lot of leftovers from that project. But it might interest you to know that about once a month I indulge myself with a jar of Salmon Roe Caviar. I'm the only one in our house that eats it, so it's all mine. I'll make myself "lady snacks" of it on toasted sourdough bread with a slathering of Greek yogurt rather than crème fraiche. It's my self-indulgent guilty pleasure.

After years of working as a wedding cake designer, why did you decide to study nutrition?

When I first entered college I was deciding between medical school or art school. My biology lab TA had to leave and so we had the head of the department run our lab instead. We broke our backs for her and gave us all C-. I needed at least a B to get into the pre-med program, so that sort of put the cabash on my medical dreams. After almost 25 years of making cakes (and loving it), I felt that I wanted to get back to that place of doing something helpful and positive for the world. I also loved and missed the science. I considered medical school again- but I don't always have as much faith in medicine as I do in food. Nutrition is an amazing science and more is being learned every day. It can be very empowering for people to regain their health through food. I love being a part of that.

Talk to us about your newest venture, A Healthy Hunger. What was the inspiration behind the service?

When I started the cake business in the 80's I couldn’t understand why wedding cakes didn’t look or taste so great. I sometimes feel the same way about "health food." I know of so many people who take the attitude that to eat healthily, they have to give up delicious and inspiring food. It can also be overwhelming to know exactly what to eat, especially when you have health concerns.

A Healthy Hunger takes the work out of figuring out what to eat and should also get you excited about what's for dinner. Wouldn't it be a nice feeling to know that the delicious meal you just made for yourself is also GOOD for you too? A Healthy Hunger also has a companion blog for sharing and inspiring, not just about eating, but lifestyle as well. The site is a place where the subscriber can feel they have a reliable and quality source to get answers and support. The initials for A Healthy Hunger are AHH- something I didn't plan on, but that's pretty much what I am offering. Ahh… good and good for you.

What can subscribers expect from the menu plans?

There will be two different versions of menu plans to choose from: Clean Eating or Diabetic Friendly. They both consist of 5 days of complete dinner menus, a shopping list, the recipes and full nutritional breakdowns. In addition there are instructions on some cooking techniques that you might need some brushing up on, insider tips on how to save time and money, a subscription to the blog newsletter with inspiration, tips on exercise, how-to's and community support.

The Clean Eating menu is designed for the person who doesn’t necessarily have a health concern, but wants to eat well and eat healthy meals. It is a great plan for anyone and everyone- especially families. The Diabetic Friendly menu consists of meals that are balanced to provide good glycemic control, have lower saturated fat and are nutritionally rich. For each meal I will also provide food exchanges for those who use that method to monitor their intake. Some of the most important things the subscriber can expect are less stress at the end of the day, and peace of mind knowing that you are nourishing yourself while eating deliciously.

Do you have any favorite kitchen gadgets?

There are a few things that I am grateful for in my kitchen. One thing that I use all the time is my stovetop grill pan. It pretty much stays out all the time. If there were ONE thing that I would suggest to someone to go out and buy today, it would be a VERY good knife. Spend the money on a good knife and learn to take care of it. I see so many people struggle with dull, terrible knives, and struggling makes you not want to do it very often. A good quality knife feels good in your hand and can make prepping vegetables and meats a joy.

Are there any ingredients that you just can't stand?

That's an interesting question. I'm not really a fan of foods that are highly processed or "fake" foods. I'm not a purist, but the real thing is always so much more delicious. I'm pretty adventurous when it comes to food in general. My fiancée and I travel to Thailand often. There are a lot of strange and strong smelling things there, and given the chance, I pretty much will try it all.

Follow Gail on Facebook and Twitter for updates on A Healthy Hunger and more healthy eating inspiration.


Blogger Spotlight: Gail Watson of A Stack of Dishes

You might know Gail Watson for her beautiful confectionary creations, but the former wedding cake designer is now using her food expertise to promote healthy eating. Her blog A Stack of Dishes features wholesome meals that are attainable to the everyday home cook. With a Master's degree in Nutrition/Exercise Physiology from Columbia University, she is currently developing the site A Healthy Hunger, a menu plan subscription service for people with diabetes or elevated blood sugar.

When did your love for cooking and baking begin?

My mother jokes that she used to put cooking magazines in my playpen when I was a baby, and I would tear them apart all day long. Perhaps that was the spark of a humble beginning? Or maybe the fact that she had Julia Child on the TV every afternoon (more likely).

I come from a long line of food-centric folks. Some families get together and discuss sports teams, or politics -- we talked about restaurants and recipes. I always liked to bake and cook from when I was a young girl. I made my first apple pie when I was 8 after nabbing some apples from my neighbor's tree. I think it comes from an internal desire to make and create things in general- and then to be able to share it with others -- well that's just magical.

Do you have a favorite on-the-healthy-side dessert you like to serve to guests?

My favorite "healthy" go-to dessert is panna cotta. I've done it many different ways and with an array of different sauces to go along side of it. Honey panna cotta with minted strawberry sauce, lemon-lavender with candied orange peels, or even an espresso with a fudge sauce, to give you a few ideas. I make them with skim milk, or sometimes yogurt. Panna cotta is always so elegant looking, and guests are always delighted to find out that it’s lighter than they think. I've even made large slim platter sized versions, with fresh fruits that spill over the top. It makes a dramatic presentation, and they are ridiculously easy to make.

What’s for dinner tonight?

Right now I’m working on some new recipes, so there are a lot of leftovers from that project. But it might interest you to know that about once a month I indulge myself with a jar of Salmon Roe Caviar. I'm the only one in our house that eats it, so it's all mine. I'll make myself "lady snacks" of it on toasted sourdough bread with a slathering of Greek yogurt rather than crème fraiche. It's my self-indulgent guilty pleasure.

After years of working as a wedding cake designer, why did you decide to study nutrition?

When I first entered college I was deciding between medical school or art school. My biology lab TA had to leave and so we had the head of the department run our lab instead. We broke our backs for her and gave us all C-. I needed at least a B to get into the pre-med program, so that sort of put the cabash on my medical dreams. After almost 25 years of making cakes (and loving it), I felt that I wanted to get back to that place of doing something helpful and positive for the world. I also loved and missed the science. I considered medical school again- but I don't always have as much faith in medicine as I do in food. Nutrition is an amazing science and more is being learned every day. It can be very empowering for people to regain their health through food. I love being a part of that.

Talk to us about your newest venture, A Healthy Hunger. What was the inspiration behind the service?

When I started the cake business in the 80's I couldn’t understand why wedding cakes didn’t look or taste so great. I sometimes feel the same way about "health food." I know of so many people who take the attitude that to eat healthily, they have to give up delicious and inspiring food. It can also be overwhelming to know exactly what to eat, especially when you have health concerns.

A Healthy Hunger takes the work out of figuring out what to eat and should also get you excited about what's for dinner. Wouldn't it be a nice feeling to know that the delicious meal you just made for yourself is also GOOD for you too? A Healthy Hunger also has a companion blog for sharing and inspiring, not just about eating, but lifestyle as well. The site is a place where the subscriber can feel they have a reliable and quality source to get answers and support. The initials for A Healthy Hunger are AHH- something I didn't plan on, but that's pretty much what I am offering. Ahh… good and good for you.

What can subscribers expect from the menu plans?

There will be two different versions of menu plans to choose from: Clean Eating or Diabetic Friendly. They both consist of 5 days of complete dinner menus, a shopping list, the recipes and full nutritional breakdowns. In addition there are instructions on some cooking techniques that you might need some brushing up on, insider tips on how to save time and money, a subscription to the blog newsletter with inspiration, tips on exercise, how-to's and community support.

The Clean Eating menu is designed for the person who doesn’t necessarily have a health concern, but wants to eat well and eat healthy meals. It is a great plan for anyone and everyone- especially families. The Diabetic Friendly menu consists of meals that are balanced to provide good glycemic control, have lower saturated fat and are nutritionally rich. For each meal I will also provide food exchanges for those who use that method to monitor their intake. Some of the most important things the subscriber can expect are less stress at the end of the day, and peace of mind knowing that you are nourishing yourself while eating deliciously.

Do you have any favorite kitchen gadgets?

There are a few things that I am grateful for in my kitchen. One thing that I use all the time is my stovetop grill pan. It pretty much stays out all the time. If there were ONE thing that I would suggest to someone to go out and buy today, it would be a VERY good knife. Spend the money on a good knife and learn to take care of it. I see so many people struggle with dull, terrible knives, and struggling makes you not want to do it very often. A good quality knife feels good in your hand and can make prepping vegetables and meats a joy.

Are there any ingredients that you just can't stand?

That's an interesting question. I'm not really a fan of foods that are highly processed or "fake" foods. I'm not a purist, but the real thing is always so much more delicious. I'm pretty adventurous when it comes to food in general. My fiancée and I travel to Thailand often. There are a lot of strange and strong smelling things there, and given the chance, I pretty much will try it all.

Follow Gail on Facebook and Twitter for updates on A Healthy Hunger and more healthy eating inspiration.


Blogger Spotlight: Gail Watson of A Stack of Dishes

You might know Gail Watson for her beautiful confectionary creations, but the former wedding cake designer is now using her food expertise to promote healthy eating. Her blog A Stack of Dishes features wholesome meals that are attainable to the everyday home cook. With a Master's degree in Nutrition/Exercise Physiology from Columbia University, she is currently developing the site A Healthy Hunger, a menu plan subscription service for people with diabetes or elevated blood sugar.

When did your love for cooking and baking begin?

My mother jokes that she used to put cooking magazines in my playpen when I was a baby, and I would tear them apart all day long. Perhaps that was the spark of a humble beginning? Or maybe the fact that she had Julia Child on the TV every afternoon (more likely).

I come from a long line of food-centric folks. Some families get together and discuss sports teams, or politics -- we talked about restaurants and recipes. I always liked to bake and cook from when I was a young girl. I made my first apple pie when I was 8 after nabbing some apples from my neighbor's tree. I think it comes from an internal desire to make and create things in general- and then to be able to share it with others -- well that's just magical.

Do you have a favorite on-the-healthy-side dessert you like to serve to guests?

My favorite "healthy" go-to dessert is panna cotta. I've done it many different ways and with an array of different sauces to go along side of it. Honey panna cotta with minted strawberry sauce, lemon-lavender with candied orange peels, or even an espresso with a fudge sauce, to give you a few ideas. I make them with skim milk, or sometimes yogurt. Panna cotta is always so elegant looking, and guests are always delighted to find out that it’s lighter than they think. I've even made large slim platter sized versions, with fresh fruits that spill over the top. It makes a dramatic presentation, and they are ridiculously easy to make.

What’s for dinner tonight?

Right now I’m working on some new recipes, so there are a lot of leftovers from that project. But it might interest you to know that about once a month I indulge myself with a jar of Salmon Roe Caviar. I'm the only one in our house that eats it, so it's all mine. I'll make myself "lady snacks" of it on toasted sourdough bread with a slathering of Greek yogurt rather than crème fraiche. It's my self-indulgent guilty pleasure.

After years of working as a wedding cake designer, why did you decide to study nutrition?

When I first entered college I was deciding between medical school or art school. My biology lab TA had to leave and so we had the head of the department run our lab instead. We broke our backs for her and gave us all C-. I needed at least a B to get into the pre-med program, so that sort of put the cabash on my medical dreams. After almost 25 years of making cakes (and loving it), I felt that I wanted to get back to that place of doing something helpful and positive for the world. I also loved and missed the science. I considered medical school again- but I don't always have as much faith in medicine as I do in food. Nutrition is an amazing science and more is being learned every day. It can be very empowering for people to regain their health through food. I love being a part of that.

Talk to us about your newest venture, A Healthy Hunger. What was the inspiration behind the service?

When I started the cake business in the 80's I couldn’t understand why wedding cakes didn’t look or taste so great. I sometimes feel the same way about "health food." I know of so many people who take the attitude that to eat healthily, they have to give up delicious and inspiring food. It can also be overwhelming to know exactly what to eat, especially when you have health concerns.

A Healthy Hunger takes the work out of figuring out what to eat and should also get you excited about what's for dinner. Wouldn't it be a nice feeling to know that the delicious meal you just made for yourself is also GOOD for you too? A Healthy Hunger also has a companion blog for sharing and inspiring, not just about eating, but lifestyle as well. The site is a place where the subscriber can feel they have a reliable and quality source to get answers and support. The initials for A Healthy Hunger are AHH- something I didn't plan on, but that's pretty much what I am offering. Ahh… good and good for you.

What can subscribers expect from the menu plans?

There will be two different versions of menu plans to choose from: Clean Eating or Diabetic Friendly. They both consist of 5 days of complete dinner menus, a shopping list, the recipes and full nutritional breakdowns. In addition there are instructions on some cooking techniques that you might need some brushing up on, insider tips on how to save time and money, a subscription to the blog newsletter with inspiration, tips on exercise, how-to's and community support.

The Clean Eating menu is designed for the person who doesn’t necessarily have a health concern, but wants to eat well and eat healthy meals. It is a great plan for anyone and everyone- especially families. The Diabetic Friendly menu consists of meals that are balanced to provide good glycemic control, have lower saturated fat and are nutritionally rich. For each meal I will also provide food exchanges for those who use that method to monitor their intake. Some of the most important things the subscriber can expect are less stress at the end of the day, and peace of mind knowing that you are nourishing yourself while eating deliciously.

Do you have any favorite kitchen gadgets?

There are a few things that I am grateful for in my kitchen. One thing that I use all the time is my stovetop grill pan. It pretty much stays out all the time. If there were ONE thing that I would suggest to someone to go out and buy today, it would be a VERY good knife. Spend the money on a good knife and learn to take care of it. I see so many people struggle with dull, terrible knives, and struggling makes you not want to do it very often. A good quality knife feels good in your hand and can make prepping vegetables and meats a joy.

Are there any ingredients that you just can't stand?

That's an interesting question. I'm not really a fan of foods that are highly processed or "fake" foods. I'm not a purist, but the real thing is always so much more delicious. I'm pretty adventurous when it comes to food in general. My fiancée and I travel to Thailand often. There are a lot of strange and strong smelling things there, and given the chance, I pretty much will try it all.

Follow Gail on Facebook and Twitter for updates on A Healthy Hunger and more healthy eating inspiration.



Kommentaar:

  1. Kedrick

    Instead of criticizing, write your options better.

  2. Barrak

    I think this has already been discussed.

  3. Loc

    Jy is nie reg nie. Ek is seker. Ek kan dit bewys. E-pos my by PM, ons sal bespreek.

  4. Jocheved

    Wat 'n treffende sin :)

  5. Gaige

    koel!!! Ek wag al lank vir hom...



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