healthy and beautiful

Usually, when I have a healthy discovery I cannot wait to spread the word. But there are certain instances where I hesitate, there’s an inclination to be greedy. I had that “I’m not sure if I should spread the word” thought as I ate my lunch on Friday. For weeks Carolyn has been talking about poke’, poke’ poke” but I didn’t get it. I thought it looked like tartare. What was all the fuss about? Carolyn said, “it’s like a sashimi bowl”.   I looked Wisefish Pok e’ up online and grew increasingly curious. The concept originated in Hawaii and seemed to be some hybrid of a make your own salad and the rice/quinoa bowl craze. There’s raw fish, a choice of sauces and other add-ins. I hear poke’ (poh-kay) is already “the thing” in LA. I was in Chelsea on Friday and decided to hit Wisefish poke’ for lunch. My favorite nutritionist (the RD formerly known as One Smart Brownie,) couldn’t meet so I poke’-ed solo.   Wisefish had some suggestion combinations, the “Heat Wave” sounded good but g...

photo via Four Sigma Foods Every week, as clients come in for sessions they glance over at our office store and ask, “so what’s new?” And so I thought I’d share a piece I wrote for Fitbit on food trends for 2015 . I’m conflicted on the topic of food trends. On one hand I live, breathe and sometimes dream (pathetic I know) nutrition. I love to scope out what’s new or innovative, even fringe. On the other hand, I roll my eyes over kale’s overexposure as the “it” vegetable. I’ve called it Kardashian like - enough, right? If I am forced to pick sides food trends or same old/same old I’m going with the latest and the greatest… and so I bring you five hot foods on the scene for 2015. Legumes   So there’s nothing new about legumes (beans, chickpeas and lentils). What’s new is how they are used and why certain legumes are sought out. Beans are being used in pastas by brands such as Banza(chickpea pasta) and Explore Asian (black bean or mung bean pastas).Speaking of mung beans, the biggest ...