National Nutrition Month Challenge: Getting Started

Sometimes, just getting started can be the hardest part of any change. This week (3 days), we will focus on strategies to help set you up for success. When you have the understanding, tools, and skills needed to accomplish any task, it’s all that much easier. And, while this isn’t necessarily going to be easy, anything you can do to push you in the right direction will help. Continue reading


National Nutrition Month Challenge

As you may or may not know, March is National Nutrition Month. This year’s theme is “Get Your Plate In Shape.” To celebrate, I am putting forth a challenge to you, my readers, to join me in a month of nutrition tips and goals. For each week of March, I’ve selected a goal for us all to work towards. The Saturday before each week begins, I will post a Continue reading

Moosewood Restaurant New Classics Cookbook Review

As promised, I’ve been cooking up a storm and have my first cookbook review for y’all! This one is for the Moosewood Restaurant New Classics cookbook, one of many published by this vegetarian restaurant in Ithaca, New York.

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Eco-Emi February 2012

Hi everyone!

I made this video to introduce y’all to a new product I’m in love with. Also, let me know if you like the video format and if you’d like to see more videos in the future, or just stick to the written word. On that note, if you like the idea of videos, what kind of stuff would you like to see?



Lab-Grown Hamburger: Smart or Scary?

In the news today, there was an update on efforts to create lab-grown beef by scientists in the Netherlands (for the article, click here). Basically, they are using bovine stem cells to grow thin layers of muscle cells and will then combine that muscle with lab-grown animal fat to create “hamburger.” Despite the initial “yuck” reaction that some may have, it’s important to look deeper at both sides of the argument.


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Pizza Party!

Yes, you heard me right. But this isn’t the typical pizza party you’re thinking of with a delivery man knocking on your door and the post-pizza guilt after you’ve had one-too-many slices. Instead, imagine homemade 100% whole-wheat dough divided into individual portions, a simple sauce, and a toppings bar with something for every palate.

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