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Posts Categorized: Articles by Melissa Slate
I love this recipe because it is both quick & delicious. It’s also easily customizable, and can be made in about 30 minutes from start to finish. Plus it’s packed with lean protein, healthy fats, and vitamin C. You can make it sweet or spicy (don’t remove hot pepper seeds or use an extra chili), and use your choice of chicken, turkey, or pork. No ground meat on hand? I like to pulse boneless & skinless chicken thighs and breasts in my food processor to make a quick minced meat that works beautifully for this recipe.
Forget basil, fennel fronds are the new herb of choice for pesto. The delicate licorice and earthy green flavor of fennel fronds make them PERFECT for a pesto! You can use this pesto to coat pasta, mix it with a little greek yogurt for a creamy vegetable dip, smear it onto a sandwich, or baste it onto fish before baking/grilling. Easy, versatile, delicious, and probably the best possible way to use fennel fronds, you won’t regret making it! Oh and did I mention that it literally takes 5 minutes?
Quick chilled summer soups are a great way to beat the heat and use up a ton of extra veggies from your garden bounty or CSA. Try this one topped with creamy Greek yogurt, sour cream, or even a swirl of olive oil for a little extra decadence.
If you’ve been paying attention to food trends you may have noticed that saturated fat (especially in the forms of lard, duck fat, and butter) is SO IN right now. This trend flies in the face of what we have believed for decades about the relationship between saturated fat and heart disease. Perhaps, like me, you’ve happily abandoned your low-fat principles and have fully embraced these once-forbidden foods, gleefully frying sweet potatoes in duck fat on the regular. Or perhaps you’re more skeptical: wondering whether it’s really healthy to use these forms of fat for cooking, what medical research has to say about it, and what made us stop using them in the first place.
Bone Broth: WTF?