And so am I — from my almost three-week honeymoon through Thailand and Indonesia. More on that later, though. Let’s talk summer salad season. And this year, it’s bringing sugar snap peas and mango along with it. Not that either … Continue reading
Yesterday, exactly 20 weeks after foot surgery, I graduated physical therapy. To celebrate, I made a batch of my favorite grain-free, dairy-free chocolate chip cookies. I actually loved PT, and will miss it, but I know I now have all … Continue reading
I think it’s time we have a conversation about turmeric. It’s one of my go-to anti-inflammatory helpers in my vast arsenal of anti-inflammatory spices, supplements, vitamins, and foods. My kitchen cabinets and counter tops sometimes look like a giant science … Continue reading
What happens when a kale and a brussels sprout make a baby? KALE SPROUTS. What happens when you roast said kale sprouts in the oven for 10 minutes with a touch of olive oil, salt and pepper? CRUNCHY SPROUT GOODNESS. … Continue reading
Yesterday I had lunch with Arielle Haspel, aka @bewellwitharielle, who is an absolute ray of healthy sunshine. She brought me to Birreria, the restaurant on the rooftop of Eataly, and not only was the space (and lighting) gorgeous, but the … Continue reading
Even though I’ve been grain-free for almost a year now (since last May, which is WILD) I’m still figuring out good snack options. Luckily I’m not much of a snacker, but when the mood strikes I don’t always want grain-free … Continue reading
B and I just got back from a few days in Tulum, Mexico where we were celebrating our one year anniversary (and my foot finally being out of the boot). It was just as relaxing as it was beautiful. And … Continue reading
I made another batch of these last week and they’re even better than I remember, so I wanted to remind y’all that they exist. 15 minutes in the oven and they’re all yours. Here’s the grain-free, dairy-free version. And here’s … Continue reading
I first made these for me and Brian back in October and we loved them. But since my surgery Brian’s been subsisting on his Keurig one cup wonders. But this morning he ran out! Luckily I was back in the kitchen whipping up some homemade almond milk and granola anyway (recipes to come!) so I offered to make him one of these guys again. We admittedly both forgot how good they are.
Matcha, for those who don’t know, is fine powder green tea with all kinds of health benefits. Basically it’s an antioxidant powerhouse that gives you a serious dose of caffeine without the coffee-jitters. (At least that’s how it feels for me; I very rarely drink coffee because I hate the way it makes me feel.)
I add manuka honey (expensive, but worth it for its healing, anti-inflammatory powers), coconut oil (for good, healthy fat), and collagen powder (for joint health, also great for healthy hair, skin and nails).
Jackie, one of the holistic nutrition coaches at Dr Lipman’s office, turned me onto these. Or rather, as with many things these days, she posted a photo and recipe for matcha tea lattes on Instagram and I emailed her asking for the details. So here it is! Enjoy.
- 2 cups hot water
- 2 tsp matcha powder
- 2 TBSP manuka honey
- 1 TBSP coconut oil
- 2 TBSP collagen powder
- splash of coconut or almond milk
- Put all ingredients in a blender and whiz up.
- Pour into 2 mugs and serve.
A Recipe From Jamie Stelter | www.thetvdinner.com
It feels appropriate to share this Arthritis Health Monitor cover with you now because today is TV Dinner’s 2nd birthday, a good time to reflect on another year of food and how it’s become more a medicine to me than … Continue reading