7 THINGS THAT WORK THIS MONTH:
- A Clean Kitchen // Apparently messy kitchens, rooms, and desks can cause us to eat more, particularly more sweet foods. Based on this research, an interesting resolution would be to focus more on keeping a clean kitchen than on a specific dietary regime. [NPR]
- Cold Pans // I tend to operate with the assumption that, when cooking, I should start with a hot pan. This isn’t always the case and Bon Appetit breaks down when it’s best to start cold. [Bon Appetit]
- Collagen // We tend to focus on muscle meats which contain all the essential amino acids, but apparently the non-essential aminos may be important too. Here are 10 reasons to eat more collagen-containing foods like bone broth, skin, shanks, ribs, and powdered gelatin. [Mark’s Daily Apple]
- Bare Bones Broth // Speaking of collagen, bone broth is a great source of collagen and glycine and is one of my favorite, nutrient-dense, secret ingredients. I aim to drink 1 cup per day and it’s hard to always have homemade stock on hand. I’ve been enjoying ordering from Bare Bones Broth – they make “sippable” broths combined with either rosemary + garlic or tomato + clove. They’re delicious and my freezer is full of them.
- The Language of Food: A linguist reads the menu // I’ve been listening to this fascinating book (I downloaded the audio version to play while I cook) by Dan Jurafsky about the words we use to describe food and its associated flavors. From marketing tactics to the evolution of recipes, looking at food from the mind of a linguist illuminates an often surprising history.
- Oatmeal Cookies // They’re free of white sugar and processed flour, meaning they’re perfect for breakfast. I’ve been using this recipe, but switching out the chocolate chips for dried apricots, walnuts, and ginger.
- Still Not Working: Plastics // Many manufacturers have stopped using Bisphenol A (BPA) to strengthen plastic after animal studies linked it to early puberty and a rise in breast and prostate cancers. Many companies are now replacing BPA with BPS in their “BPA-free” products, which may not be safer. New research suggests it’s still best to stick with glass, wood, or stainless steel products. [Science Daily]
IN CASE YOU MISSED IT:
- What Works – February 2016: Catch up on last month’s highlights and suggestions
- French Bistro Salad: The simplest green salad you’ll ever make
- Radishes with Whipped Anchovy Butter: The perfect recipe to convince you that you love both anchovies and radishes