I’ve been a condiment person as far back as I can remember. Unlike many youngsters, I never went through the “ketchup-on-everything” stage (a preference I am grateful my daughter inherited from me), but I always liked an array of choices with which to smear, dip, and drizzle. I almost think of condiments as an extension […]
Category Archives: Self-Health Survival Guides
23
Apr
Apr
When we think about the things we do on a daily basis that have an impact on our health, we tend to only evaluate things like alcohol consumption or the number of times you go through a drive-thru for a fast lunch. You know, the ones that everyone realizes aren’t in their best interest. But […]
What’s Cooking at SRP?
Creamy Ham and Cabbage Chowder:
Leftover Ham Makes a Quick, Comforting, Family-Friendly Meal
17
Apr
Apr
Like many families, mine often has surplus ham after our Easter celebrations. And every year, I’m on a mission to try to repurpose it in unusual ways, outside the standard “ham sandwiches.” I use the leftovers for all manner of things: omelets and frittatas, pasta, Chinese fried rice, and, of course, the classic split-pea-and-ham soup. […]
16
Apr
Apr
A while back, I wrote about shifting the way we look at addiction—examining the impact true connection can have on the choices we make. Whether you’ve made that shift yourself or not, it’s impossible to avoid the reality of what addiction looks like today. I have yet to find an infographic or line graph out […]
11
Apr
Apr
Ask Chef Phyllis: All I’ve been reading about—and hearing about on food TV shows—is that we should eat less sugar and cut out all artificial sweeteners. The new sugar-free products I don’t understand. I drank Diet Coke for years thinking it was good. What can I do to begin making healthy choices in my life? […]
What’s Cooking at SRP?
Grain-Free Crepe Pinwheels with
Smoked Salmon and Herbed Cheese:
Brunch and Beyond
10
Apr
Apr
Wow, it’s hard to believe that we’ve passed yet another month; at long last, we are through the dregs of dwindling winter vibes, and all the bountiful colors, heavenly scents, and lovely animated sounds of spring are finally in full-swing! This season always calls for celebration and transformation at my house. Windows opened wide, closets […]
09
Apr
Apr
One of the most important things you can do for your health is to pay attention to your water consumption. When it comes to water, quantity and quality both deserve your consideration. Need a reminder of why water is crucial for attaining optimal health? In his book Effortless Healing: 9 Simple Ways to Sidestep Illness, […]
05
Apr
Apr
Ask Chef Phyllis: It’s popular today to make pizza crust out of cauliflower rice, and I’ve seen it for sale in the produce section of my supermarket. I’ve tried sneaking vegetables into many of my children’s favorite foods, such as mac and cheese, with some success. Though cauliflower rice worked, cauliflower pizza crust didn’t fool […]
03
Apr
Apr
I am constantly on the lookout for exciting, innovative ways to broaden my palate and my culinary knowledge. Sure, I have my favorite fallback flavors, for which I will always hold a special fondness, but branching out of my comfort zone with unusual spices, meat cuts, and produce keeps things interesting, and more times than not, winds up creating new favorites. Such is the case with this Jamaican oxtail […]
02
Apr
Apr
The next time you’re standing in a room with a dozen people or more, pause and take a look around. Chances are, one of these people is dealing with an addiction to alcohol on some level. According to Facing Addiction (formerly known as the National Council on Alcoholism and Drug Dependence), 17.6 million adults are […]
28
Mar
Mar
Ask Chef Phyllis Our neighbors stopped by recently around lunchtime, and all I had in the house was eggs. I know that frittatas are so popular today, but what proportions make a good one? What kind of pan is best? My guests said that a cast-iron skillet is a good choice. Can you help? —Christine […]
27
Mar
Mar
The transition between winter and spring can often be a little challenging for the home cook. Market shelves are unpredictable, and the quality and taste of produce is heavily dependent on whether the season cooperates in prime growing areas. Not to mention, at this time of year, it can be hot and sunny one day, […]
26
Mar
Mar
With National Nutrition Month coming to an end, a look at what it means to take this topic for granted seems in order. If you’re lucky, you were brought up eating all the right things (at least most of the time) and you’ve continued as you started making your own food choices (again, at least most of the time). But what if that […]
What’s Cooking at SRP?
Lemon Egg Yolk Cake with Honey Cream Cheese Drizzle:
A Sweet Treat to Celebrate Spring
20
Mar
Mar
It’s my birthday today; and it’s a big one. Or at least that’s what everyone seems to be telling me…. Me? I’m kind of feeling somewhat neutral about it all. Not that I’m uninterested in celebrating the occasion, but I don’t really feel an urge to commemorate this one in any sort of over-the-top and […]
19
Mar
Mar
The Brain Foundation’s list of related disorders is surprisingly long. From the unfamiliar Dysautonomia to the seemingly ubiquitous Alzheimer’s Disease it is clear the health of our brains is something that deserves our time and attention. And, if you’ve landed here at SRP before, you know we’re going to talk about the role nutrition plays […]
13
Mar
Mar
The road to more healthful eating can often feel daunting. Less-optimal temptations beckon us from every corner: refined and adulterated ingredients, toxic quantities of sugars, and questionable additives abound. And to top it all off, even when you think you might be making a healthy choice, much of the information out there is conflicting, misleading, […]
12
Mar
Mar
With March being National Nutrition Month, the logical self-health habit to encourage this month is to try a nutrient-dense food you’ve never tried before. (Now, keep in mind that it can take some time to acquire a taste for new foods. So, don’t let the first bite determine a new food’s fate on your future […]
08
Mar
Mar
Ask Chef Phyllis: Many years ago, my grandmother and great-aunt Theodora made a southern dish they called Deviled Autumn Pork Chops, For lack of more information, I know they used spicy mustard (maybe even more than one kind), country ham, and collard or mustard greens in it. In late autumn, when the pigs were slaughtered, […]
What’s Cooking at SRP?
Lebanese Spiced Lamb Shoulder Chops with Sumac-Onion Relish:
Fundamental Middle Eastern Flavors
06
Mar
Mar
I’ve been rather enamored with the bold, exotic flavors of the Eastern Mediterranean regions for quite some time. Growing up, I was fortunate to experience the influence of Greek, Turkish, and Lebanese cultures, though I barely ventured outside my comfort zone—pita, hummus, shawarma, and the like. As I’ve matured, I’ve discovered just how many other […]
05
Mar
Mar
A national celebration of one of my favorite topics began in 1970, armed with the mission: “to increase the public’s awareness of the importance of good nutrition and position American Dietetic Association (ADA) members as the authorities in nutrition.” Starting out as a week-long campaign, March became National Nutrition Month in 1980 and continues to […]