I want you to know that you are worthy of eating delicious, nutrient-dense food when you’re considering pregnancy, pregnant, raising a family, or really, just existing in this exhausting world.
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For me, nutrient-density matters equally as much as taste and pleasure. And the recipes in this episode are delicious on so many levels. When I eat liver, I feel this sensation in my body of calm strength—like Pop-eye on spinach, but less masculine/anabolic steroids and more centered/balanced power.
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My go-to nourishing meals that you can make year round featuring grass-fed and pastured lamb with sweet potatoes and organic free range chicken with bitter greens and potatoes. Simple is good.
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Have you ever eaten something that perfectly delivered everything you need in that moment? I don’t just mean nutrition or even tastiness, but something greater—a feeling you might describe as a combination of sweet nostalgia mixed with gentle hope for the future along with a side of calm acceptance of the present moment.In this episode of One Hand Cooking, you’ll meet my favorite comfort foods: slow roasted salmon and vegetables with seaweed salad and miso, egg and mushroom bone broth soup.
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Welcome to the first episode of One Hand Cooking! The title of my cooking “show” is pretty self-explanatory—it’s me cooking with one hand because my other hand is full of a baby. The recipes I’m making and sharing are based on one of my favorite illustrations Michelle created for How to Grow a Baby.
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The easiest, tastiest celebration of one of my favorite greens and approved by the toddler.
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My favorite semi-virtuous donuts to date pairing a paleo cake-like donut with a “maple crack” glaze.
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Liking certain foods is more about our choices and the stories we tell ourselves than the food itself. I want to be someone open-minded enough to enjoy liver and creative enough to figure out how to not just consume it because I should, but eat it with immense pleasure.
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It’s comforting, adaptable, and better the next day. It’s a vessel for change and improvement, crispiness and satisfaction. Fried rice today is a gift to the you of tomorrow.
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Look, garlic scapes are delicious and I want you to buy them from the farmer’s market and cook with them and love them so that farmer’s keep bringing them to the market. This meal is beyond yummy, and the garlic scape pesto recipe provides lots of extra pesto you can freeze or refrigerate for later.
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Chuck roast is one of my favorite cuts of beef. It becomes melt-in-your-mouth delicious as it braises and I can put it in my oven and nearly forget about it and it still works out every time.
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These are rich and nutty, a classic combination of hazelnut and chocolate that never fails, and they are best eaten with the cacao spread slathered on top, sprinkled with strawberries and mint, straight out of your hands. Skip the fork.
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This crisp was tart, flavorful, fresh, not to sweet, perfectly simple and felt special with a simple drizzle of buttermilk and fresh mint.
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A rich and buttery, yet light and herbal, celebration of spring crashing into summer in my bowl. Quick to put together and devoured by my 14-month-old son.
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This is a delightful granola recipe that you can add or substitute any number of nuts, seeds, or dried fruit. I especially love the chopped ginger, it adds spice and crunch and unexpected subtle heat and dimension as do the cacao nibs.
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An ode to spring, fresh herbs and vegetables, this dish makes the perfect side dish or veg-centric main course.
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This quiche is all about the butter and cheese. Yes, there are tons of greens, squash, and eggs, but it’s the cheese and butter that make it rich and creamy and umami. I made this two mornings in a row because it was so delicious and my chickens are laying tons of eggs.
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These beets are roasted and smashed and roasted some more to increase their crispy surface area potential and paired with lemon zest, lemon juice, preserved lemon and kumquat, why not!? They lay on a bed of garden greens, chiefly arugula, and there’s added crunch with mustard seeds and sunchokes sliced thin and roasted into chips
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