Within each of us are trillions of microorganisms (bacteria), and they have our back (or rather our GI tracts!). However, the “thin bugs” that aid us in maintaining our waistlines can’t do it alone–they need our help. Nourishing the right
Digestion and Carbohydrates Digestion isn’t equal—in the land of nutrients, not all are the same. Carbohydrates can be particularly pesky—and it’s their cumbersome nature that may be behind the increase in global obesity. Each of us carries at least one AMY1
Greeks love zucchinis… From braising to boiling, it’s one of the most beloved vegetables of Hellenic cuisine. Honestly, I prefer kolokithopita (zucchini pie in Greek) over spinach pie, otherwise known as spanikopita. The texture of zucchini mixed with the Arborio rice is
Chilled soups are some of my favorite recipes, especially when the end of summer approaches. The trick is to make sure the sweetness of the corn remains while preparing the stock for the puree. The puree is key in producing
You’d be surprised just how moist and flavorful these meatballs turned out by using quinoa as the stuffing. And YES! I did say quinoa, as in the flowering plant commonly found in the Peruvian Andes. Prep Time 15 minutes Cook Time 35
Leading science journal’s like the Science of Food and Agriculture unequivocally recommends bee pollen as a valuable dietary supplement. I’ve seen these vibrant granules glaze the tabletops of almost every farmer’s market in Mediterranean countries, and they all have their
It’s an exciting time to be a pasta lover these days—you have many different varieties to pick from, like red lentil, sprouted wheat (my personal favorite!), spelt, brown rice, and more. Feel the vibes of summer with vegetables and grilled
Smoked sea salt gives a depth of flavor you wouldn't expect with sea scallops. Simple, clean food that’s bursting with taste. This is Wild Mediterranean cuisine! This dish embodies Wild Mediterranean cuisine. You can replace the scallop with a white fish
Brussels sprouts are so damn sexy… They can be used whole, grated, chopped, roasted, sautéed, and raw. The way these little beauties absorb flavor from seasoning is really intense. I opt for both green and purple varieties because of their color, while
This Paleo Moussaka recipe is one of the most versatile dishes you can make for lunch, dinner, and even breakfast. Triple up on the recipe and freeze for extras. INGREDIENTS 2 large eggplants, sliced 1/4 inch 6 medium zucchini, cut into 1/4 inch pieces,