Here are a few things I’m loving this week!
1. These “chalkboard” labels.
They were on sale at Williams Sonoma, and I think they make the shelves in my kitchen look much more organized. Plus, I love how easy it is to wipe off the writing and change the contents in each jar!
2. Cabbage “spaghetti.”
Since the weather is getting a bit too chilly for traditional coleslaw, I’ve been cooking mine in marinara sauce for an easy grain-free, spaghetti-like dish! No need to spiralize noodles, or prepare a separate pot of boiling pasta. It really doesn’t get much easier than that! (Especially with pre-made marinara sauce– I’m loving Whole Food’s 365 brand Organic Pasta Sauce. It has no added oil or sugar!)
I cook the noodles in marinara sauce for 8-10 minutes, until tender, then top with goat cheese or nutritional yeast, for a comforting, warm meal. I’ve eaten this almost every night this week!
3. Shredded vegetable salads.
If you’re bored with your usual salads, add some texture using shredded veggies! My favorites right now are shredded carrots and zucchini. The carrots add sweetness and crunch, and the zucchini is neutral enough to blend with any flavors, while adding extra bulk to the meal.
I’ve been shredding big batches each weekend, using my Salad Shooter, and storing them in separate containers in the fridge for quick salad prep during the week!
4. Sarah Wilson’s recent post on “Which Fats Should I Be Eating?”
We’ve already discussed how eating fat doesn’t make you fat, but I think it’s a message worth repeating! Of course, eating the right kind of fat is key– as well as avoiding processed foods and sugars.
Sarah Wilson’s article goes into great detail about WHY certain fats are better than others, but it shouldn’t come as a surprise that two of my favorite fats also rank as the “safest” fats: grass-fed butter and coconut oil! Not only are they the most stable fats, they are also the only fats I will use for cooking. Olive oil also falls into the safe category, but stick to using it over your salads, rather for any high-heat cooking.
This book was recommended to me last week, so I started reading it on my flight this past weekend. I can’t put it down! Based on 20 years of clinical results, this approach to health and well-being is unlike most books I’ve read on the subject– and it’s very against dieting! In fact, according to the author, and the World Health Organization, “starvation” actually begins at eating less than 2100 calories a day (2500 calories are recommended for women, 2800 for men). I wonder how many American women must be starving?!
I have a feeling this book will inspire a few more discussions in the future, but in the meantime, I’d definitely recommend it if you’re looking for an informative read!
Reader Feedback: What are your favorite things this week? Any good reads?