What Works: April 2016

What works: April 2016

7 THINGS THAT WORK THIS MONTH:

  1. 5 Kitchen Must-Haves // Joanna Goddard from A Cup of Joe asked this question: “what are five things in your kitchen you’d never be without?” I found this question both fun and perplexing – I had no problem coming up with my kitchen must-haves, but felt tortured to narrow my list to only five. I ended up with: eggs, butter, navy beans, parsley, and hot sauce. What would be on your list? [A Cup of Joe]
  2. Spring Vegetable Tart // I made this asparagus and goat cheese tart/quiche for an Easter brunch and it was a hit. It would be the perfect thing to make on a weekend and eat a slice for breakfast each day of the week. If you’re looking for a good quiche crust recipe, I like this one from Urban Poser. [Bon Appetit]
  3. Helping Others Change Habits // It’s great that you want to help others develop more sustainable habits, but are you making a classic mistake? There’s one damning phrase that we tend to say when we’re trying to push our own habits and personalities on someone else. [Gretchen Rubin]
  4. Smoothies // So many of my clients find themselves subconsciously avoiding their beloved morning smoothies during the winter because it’s just too cold. With the onset of spring and sunnier mornings, I’ve found myself embracing the morning smoothie once again. If you’re looking for inspiration, you can find my favorite recipes on Pinterest.
  5. Regulations for Ultra-Processed Food // The Pan American Health Organization/World Health Organization has released nutritional profile standards that help governments distinguish fresh or minimally processed foods from ultra processed foods. There’s a lot of work to be done, but these guidelines can eventually help regulate food marketing to children as well as food served in schools, inform warning labels, assess government subsidies, and a lot more. [Food Politics]
  6. Closed-Loop Cooking // Have you ever considered the amount of waste we produce when cooking? One woman’s story about reducing waste and eating well may inspire you to survey your trash. [Grist]
  7. Cooking Tips from Thomas Keller // Thomas Keller is the famed chef of The French Laundry, Bouchon, and Ad Hoc and he shares three simple tips for the home cook. Hint: it’s always about salt and heat. [Splendid Table]

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