A nice image both for the coming spring and for emerging from notions about self-care that stunt our potential
I returned from the first ever conference of the Binge Eating Disorder Association all fired up…again…about the value of the tenets of Health at Every Size as guiding principles in helping our society overcome the current epidemic of body dissatisfaction and related disorder eating/eating disorders. Research continues to point to how changing our thinking to align with these tenets can help us end emotional eating and begin to adopt a truly healthy lifestyle, one that makes us feel well and is truly sustainable.
In coming weeks, I’ll be reviewing some of that research, as I will also briefly do at the upcoming FitBloggin’ conference next weekend. But today, I just want to revisit the tenets. They speak for themselves. [click to continue…]
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These are about to go in the oven...and then my belly! 
Here at Green Mountain, we get a lot of questions on how to use unfamiliar produce that ladies have noticed in the grocery store. It’s a great idea to explore unknown territory in the produce section, as you might just find something that was previously unknown to you is quite delicious, and it’s always good to add a greater variety of veggies and fruits to everyday life. I’ve heard something about variety spicing life up, as well as being a big part of healthy eating… With that in mind, let’s get down to the business at hand, an overgrown banana (kinda).
Plantains are actually a larger cousin of the banana, and can be eaten at various stages of ripeness. When they’re green, plantains are reminiscent in taste and starchiness to a potato. At that point, a plantain is best if its fried or boiled. If you let it get nice and yellow with some black spots, though, it becomes another creature altogether. Just like the banana, a plantain gets sweeter as its skin gets blacker. But that doesn’t mean you should eat it raw…ew. Cook it and you’ll be much happier.
For the recipe below, I suggest [click to continue…]
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