What Works: March 2016

March 1st, 2016 Posted by Drew Approved 0 thoughts on “What Works: March 2016”

7 Nutrition tips for March 2016


  1. 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]
  2. 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]
  3. 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]
  4. 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.
  5. 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.
  6. 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.
  7. 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]


Radishes with Whipped Anchovy Butter

February 26th, 2016 Posted by Farm to Table 0 thoughts on “Radishes with Whipped Anchovy Butter”

Radishes with Anchovy Butter

So I’ve taken up vegetable gardening and recently harvested my first crop of radishes. I’ve been slicing them thin and throwing them in salads and sandwiches, shredding them to sprinkle on tacos and bean dip, and enjoying them dunked in all sorts of mixtures.

One of my favorites has been a very French snack using butter, anchovies, lemon, and parsley.

I know, I know – anchovies may not be your favorite, but let me politely suggest you give them a second try. First of all, they impart more of a salty flavor than a fishy flavor (and if you REALLY won’t try anchovies you can still make this recipe – just use salt instead!) and a small portion is all you need for just the right taste. If you need more convincing, here are some reasons why anchovies are nutritionally awesome.


  • Fats: Anchovies count as “oily” fish which are fish that are especially high in Omega-3 fatty acids. If you’ve been paying attention to dietary recommendations for heart health, oily fish is at the top of the list.
  • Low mercury: The National Resources Defense Council categorizes anchovies in the lowest mercury category and considers them safe to consume.
  • Calcium, magnesium, phosphorous: Anchovy filets contain tiny bones that are so soft you don’t even notice you’re eating them. The benefit of these bones is that they are full of minerals like calcium, magnesium, and phosphorous which help you build strong bones and teeth.
  • Sodium concerns: The easiest way to buy anchovies is in cans or jars, which means they are packed in oil or water and preserved with salt. This is nice because they’ll last a long time in your cabinet or fridge, but can be a problem for people watching their sodium intake. This recipe uses 2 anchovy fillets, which equals about 300mg of sodium in the full recipe. The RDA for sodium is 1,500mg. You can get rid of some of the excess salt by rinsing the filets or soaking them in cold water for 30 minutes.

Freshly picked radishes

For some of you, anchovies aren’t your beef with this recipe – its’ the radishes.

Many people I speak with aren’t sure about radishes. The taste is peppery, which often reads as spicy making them hard to enjoy on their own. But when paired with the salty, savory flavors in anchovy butter, they’re just perfect.


Radishes are members of the Brassica or Cruciferous vegetable family along with cabbage, cauliflower, broccoli, and Brussels sprouts. Vegetables in this family contain unique, cancer-fighting compounds called glucosinolates. Glucosinolates give radishes their pungent flavor due to the oils released when the plant is chewed or cut. These natural chemicals are thought to contribute to plant deference against pests and diseases and may help protect humans from disease as well.

In addition to cancer-fighting compounds, radishes are also a great source of vitamin C, which helps maintain heart health, strengthens blood vessels, and supports a healthy metabolism. High in fiber, radishes can support healthy digestion and promote satiety.

As you can see, this seemingly simple snack is packed with nutrition. Choose a good quality, grass-fed butter and you can’t go wrong!

Radishes with Whipped Anchovy Butter
  • 4 Tbsp. (half stick) of grass-fed butter
  • 2 anchovy filets
  • 1 garlic clove
  • 1/4 tsp. fresh lemon juice
  • 1 Tbsp. parsley
  • 12 radishes, halved
  1. Blend butter, anchovies, garlic, lemon juice, and parsley in a food processor until smooth. Taste and season with salt or lemon juice.
  2. Serve as a dip for radishes.


French Bistro Salad

February 8th, 2016 Posted by Farm to Table 0 thoughts on “French Bistro Salad”

Simple Green Salad Recipe

It doesn’t get any simpler than this green salad – or tastier, for that matter.

The French Bistro Salad basically looks like a serving of lettuce and it seems almost silly to share a precise recipe with you because it’s just so simple. But mastering the art of a simple green salad might be just the skill you need to provide a bright flavor to your plate and impress your friends.

Simple green salad with sherry vinaigrette recipe

Is lettuce really worth it nutrition-wise?

Lettuce is well known for being a low calorie food and you’re probably wondering if there’s even enough nutritional value in lettuce to justify serving a salad composed of only leaves. While including additional vegetables in your meal will definitely round out your nutrient intake, don’t count lettuce out just yet – choose Romaine, Red Leaf, or Green Leaf lettuce for some awesome perks:

  • Water: Lettuce is a high water food (the crispier the better) hydrating you with every bite.
  • Vitamin A: This vitamin is required to maintain healthy mucus membranes and skin, and is also essential for vision.
  • Vitamin K: Supports bone health by aiding the absorption of vitamin D. It also has an established role in Alzheimer’s disease patients by limiting neuronal damage to the brain.
  • Folate: Folates are co-factors in the enzyme metabolism required for DNA synthesis and play a vital role in prevention of neural tube defects during pregnancy.
  • Molybdenum: Molybdenum is a trace mineral that plays a role in many functions, including protection against cancer, enzyme production, and reducing inflammation.

Simple green salad with sherry vinaigrette recipe

The trick to this salad is in the lettuce. I know pre-washed, boxed salad greens are so easy, but a big, leafy head of fresh lettuce will make all the difference in this recipe. Look for a red or green-leaf lettuce with bright, crispy leaves. I don’t use a salad spinner (because there’s no extra space in my kitchen!) so I wash the leaves and lay them flat on a towel to dry while I prep the rest of my meal.

For the best texture, separate the leafy portions from the central rib and discard, keeping only the leafy parts for the salad. Tear the leafy parts into large, bite-sized pieces.

The salad dressing can be made in advance, but don’t dress the salad until the last minute to keep the leaves from wilting. This vinaigrette recipe can be adapted to your personal taste and ingredients. A little extra salt will cut the acid, honey will balance tartness, and olive oil will mellow the flavor. To sample the dressing, dip a leaf into the oil mixture to get the most accurate flavor.

Simple green salad with sherry vinaigrette recipe

I love serving this salad with roasts and cooked vegetables because it adds a bright, acidic flavor to the plate, breaking up savory or salty dishes without adding too many new flavors. It’s also delicious paired with eggs for a very French breakfast.

I always love seeing how you interpret recipes, so tag your posts with #parisinutrition to share your photos with me!

French Bistro Salad
  • 1 head of red or green leaf lettuce, washed
  • 2 Tbsp sherry vinegar
  • 1 Tbsp finely chopped shallot
  • 1 tsp honey
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp sea salt, plus more to taste
  • 1/8 tsp freshly ground black pepper
  1. After lettuce is washed and dried, tear the leafy parts away from the central rib and place leaves in a salad bowl.
  2. In a separate bowl, whisk together vinegar, shallot, honey, salt, and pepper. Slowly whisk in olive oil until emulsified.
  3. Toss salad with dressing just before serving.


What Works: February 2016

February 1st, 2016 Posted by Drew Approved 0 thoughts on “What Works: February 2016”

Nourished Living in February 2016


  1. No food is healthy. Not even kale. // This article by Michael Ruhlman calls out the confusing nature of food claims, reminding us that food can be nutritious, but not healthy. Understanding this rhetoric can help us make wiser food choices and feel more comfortable in the gray area between “good” and “bad” foods.
  2. Daily Rituals: How Artists Work // I’ve been listening to this audiobook while I cook (see How to Enjoy Cooking Part 2 for why) and I’ve been fascinated by the wildly different daily rituals of prolific and esteemed creators and thinkers. If you’re feeling overwhelmed by trying to make your routine as productive and “healthy” as possible, this book might give you the freedom you need to chart your own course.
  3. Instacart // If you’re one of my personal nutrition clients, you probably already know how much I love Instacart. Groceries delivered to my door within 2 hours? Yes, please! This is one of the tools that really keeps me on track with cooking meals consistently at home. If you’re lucky enough to live in an instacart delivery area, I encourage you to try it – it just might change your life. (Use this link for $10 off your groceries)
  4. Pressed Juicery’s Greens 1.5 // I don’t drink a lot of juice, but Pressed Juicery’s Greens 1.5 has been hitting the spot after my workouts. I specifically like Greens 1.5 because it’s full of low-glycemic vegetables and contains a pinch of sea salt to replenish electrolytes. It provides great hydration and holds me over until I can get home and eat a meal.
  5. Hot Yoga // I’ve never been one to commit to one exercise method as a lifestyle, preferring rather to jump around and do whatever feels best for my body at the time. That said, I’ve been enjoying hot yoga (Bikram) for some time now because it’s such a great way to do some good sweating. I go once every 1-2 weeks and am sure to drink tons of water starting the day before my class so I’m well hydrated. The hot room is beneficial for circulation and flexibility and sweating is actually great for your skin, as long as you shower it off right away. (For you locals, I recommend Yoga Source in Palo Alto)
  6. The Kinfolk Table // This cookbook was published in 2013, but I finally got my very own copy this past Christmas. Kinfolk is unique in that it profiles home cooks from all over the world and tells stories about what a meal shared with friends means to them. The recipes are special and the flavors span the globe. It’s a great resource for anyone looking for inspiration for small gatherings.
  7. Roast Chicken with Potatoes and Olives // I’ve been obsessed with this recipe for a couple of months now, making it pretty much every time I have guests over for dinner. It’s an easy recipe that can be put in the oven before guests arrive and the ingredients are perfect for winter. I serve it with a simple green salad and Forbidden Rice Pilaf.
  8. A Perfect Green Salad // I don’t know why it’s taken me so long to figure this out, but the trick to a perfect green salad is to remove the ribs from the lettuce, using just the light, fluffy leaves. It’s so easy to buy a box of pre-washed salad greens, but if you really want to impress your friends, buy a head of green or red-leaf lettuce, wash and dry each leaf, tear the leaves away from the ribs, and dress with a simple vinaigrette.


Forbidden Rice Pilaf

January 28th, 2016 Posted by Farm to Table 1 thought on “Forbidden Rice Pilaf”

Forbidden Rice Pilaf

I’m going to go ahead and claim black rice as “the next quinoa.” With more protein than brown rice and more anthocyanins than blueberries, “black” or “forbidden” rice is the new nutrition darling and it looks great on your plate.

The black color actually comes from the same dark purple pigment that colors blueberries, acai berries, and eggplants. Dark red and purple colors signify a healthy antioxidant content and these beautiful foods are powerful free radical-fighters, lowering inflammation and disease risk.

Black rice can be used as a substitute for rice in most recipes as long as you don’t mind if it stains everything else purple (be careful with your clothes and rugs too). It’s cooked similarly to brown rice, following the general rule of 1 cup of rice to 2 cups of liquid. In this recipe I recommend using chicken broth not only for the added flavor, but also as an easy way to boost the nutritional value of your meal. If you’re feeling fancy, add a piece of kombu seaweed to the liquid as it cooks and remove it before serving to add an extra dose of minerals to your dish.

This simple pilaf recipe has a sweet, nutty flavor and is a great side dish for salmon, roasted chicken, or even tossed with greens and vegetables in a salad. Make a large batch and store it in your fridge for up to one week.

Black Rice is one of the most nutritious grains to eat

Forbidden Rice Pilaf
  • 1 cup black rice
  • 2 cups chicken broth, vegetable broth, or water
  • 1/4 cup coconut oil or ghee
  • 1/2 yellow onion, diced
  • 1/3 cup golden raisins
  • zest of 1 orange
  • 1/2 tsp. sea salt
  • 1/3 cup toasted walnuts
  1. To prepare the rice, you can either soak it overnight in water and drain for optimal digestion, or you can simply rinse it 2-3 times and drain.
  2. In a medium saucepan, heat coconut oil or ghee over medium heat. Add onions and saute until translucent, about 5 minutes.
  3. Add the orange zest and rice and stir to mix well.
  4. Once the rice has been coated in oil, add the broth and salt and bring to a boil. Cover, lower the heat and simmer on low for 30-40 minutes or until the rice is tender and the liquid is evaporated. If you soaked your rice ahead of time, the cooking time will likely be reduced to 20-30 minutes.
  5. Toss in the raisins and walnuts and fluff with a fork before serving.
Serving size: 4


How to Enjoy Cooking (Part 2)

January 20th, 2016 Posted by Nutrition 101 0 thoughts on “How to Enjoy Cooking (Part 2)”

How to Enjoy Cooking

I’ve had some great conversations with my clients since my last post on How to Enjoy Cooking. They’ve brought up some barriers to cooking that weren’t addressed in Part 1 and I’m excited to share them here with you. Overall, it seems that many people don’t feel capable in the kitchen and either question their cooking skills or their ability to put together a balanced and nutritious meal. These feelings keep us from enjoying ourselves and from being proud of what we create. The truth is, it doesn’t take an extensive education in order to whip up an Instagrammable meal. You’d be surprised by how far you can get with a sharp knife, an organized process, and a colorful garnish.

How to Enjoy Cooking



Make it a social activity

Identifying more strongly with introversion, I’ve never considered cooking to be a lonely experience. However, many of my more extraverted clients associate the kitchen with boredom or isolation. If this is you, consider making cooking a social activity: schedule a weekly “cooking date” with a friend where you batch cook together for the week ahead, have a family member pull up a stool at the counter while you cook, or Skype a friend that loves to chat. If there’s no one around to keep you company, listen to an audiobook, podcast, or even watch a TV show (one that won’t distract you too much from the task at hand) to keep your mind stimulated.


Own a sharp knife and know how to use it

You don’t need a lot of fancy tools to be a good cook, but a sharp knife is essential. Trying to chop with a dull knife can slow the process and make you feel inept. A sharp knife does wonders for your confidence in the kitchen and makes the chopping process go much faster. The right knife will be unique to you, so if you’re in the market for a new tool, visit a cooking store that demos knives to find one with just the right grip and weight for your hand. Bonus points if you take a knife skills class at your local cooking school to learn to chop like a pro.


Try new recipes, or don’t

This one’s up to you. Some people thrive on change and would love to be able to cook a new dish every night of the week. If this is you, follow cooking blogs, pin recipes on Pinterest, and subscribe to cooking magazines in order to maintain a steady stream of inspiration. Instead of relying on leftovers, cook an extra serving of protein or grain one day so you can repurpose it in a new recipe the next and cut down on your cooking time.

On the other end of the spectrum, some people feel overwhelmed by so many new ideas and need permission to stick with some old standbys. Neither tendency is right or wrong, but it’s important to know if this issue is stressing you out and keeping you from cooking at all.


Practice mise en place

I’ve written more extensively on this here, and I think it’s important enough to repeat again. The practice of preparing all your ingredients before beginning to cook anything is the key to a smooth, stress-free process and will teach you how to become a better cook over time. If you’re a visual learner, the habit of laying out all your ingredients and tools will help you recognize patterns and techniques that you’ll be able to replicate in the future without having to refer to a recipe.


Pay attention to presentation

We eat first with our eyes, so how the food appears on the plate can be just as important as getting the spices right. A study done by Charles Spence at Oxford University found that thoughtful presentation meant diners found the food more flavorful. But you don’t need a closet full of food styling props in order to create an appealing dish. Here are some simple techniques to pretty your plate:

  • Use a nice plate – sometimes a simple, white plate is best
  • Wipe the edge of the plate or bowl clean of any smears or drips
  • Garnish with herbs or sauce – a bright or contrasting color will be most attractive; think parsley, cilantro, hot sauce, pistachios, white or black sesame seeds, pomegranate seeds, wedge of lemon, etc.
  • Pay attention to how things are chopped – cutting a fillet horizontally to show the inner color of the meat or slicing cucumbers thinly to layer on top of a salad can make dishes considerably more appetizing

How to enjoy cooking

Have you found any creative ways to overcome your barriers to cooking? I’d love for you to share below or tag your social media post with #parisinutrition!

What Works: January 2016

January 5th, 2016 Posted by Drew Approved 0 thoughts on “What Works: January 2016”

What works January 2016


  1. First Bite: How We Learn To Eat // Bee Wilson’s book on how we develop and can change taste preferences is a must-read for picky eaters, new parents, and anyone interested in redeeming tangled histories with food.
  2. The Norwegian Secret to a Long Winter // Many of my clients notice at least a little bit of seasonal affective disorder during the darker months. If we experience this here in sunny California, imagine what it may be like in northern latitudes with little to no sunlight during certain months of the year. This article about the attitude of Norwegians is encouraging.
  3. Saltverk Sea Salt // I fell in love with this salt in Iceland and found that I can order it on Amazon! The flaky sea salt is fabulous, but if you’re up for adventure try the lava or birch salts.
  4. Forbidden Rice // I made a delicious forbidden rice dish to share at a Christmas potluck and I got hooked on this tasty black rice. The dark color comes from the same anthocyanins found in blueberries and acai berries and has been linked to health benefits like reducing inflammation, healthier arteries, and better insulin regulation. Look for “black” or “forbidden” rice at your local grocery store.
  5. Bon Appetit // This magazine has been around for a long time, but I’ve recently subscribed and I’m impressed. It’s not touted as a “healthy” magazine, but the best recipes don’t need to rely on heavy amounts of cheese, salt, or sugar for flavor. I’ve found wonderful vegetable, meat, and grain recipes in the pages of Bon Appetit, along with lots of inspiration to try something new.
  6. Lip Sheers // Beauty Counter’s Lip Sheers were my go-to Christmas gift because, not only do they look and feel great, but they also have a “1” rating from the EWG which means they’re good enough to eat (which you’ll end up doing if you wear them on your lips all day).
  7. 2016 Food Trend Predictions // Yahoo Food has predicted 16 food trends for the upcoming year, some of which I’m very excited about! Things like poke, fermentation, seaweed, and waste-free kitchens make me want to eat lunch with the cool kids.
  8. Sugar Still Doesn’t Work // Researchers at the University of Texas Cancer Center have found that “fructose, in table sugar and high fructose corn syrup, ubiquitous within our food system, was responsible for facilitating lung metastasis and 12-HETE production in breast tumors.”

Healthy Tips for 2016: Bon Appetiit Magazine

Saltverk Icelandic Sea Salt

Beauty Counter Lip Sheers


  • Mise En Place: I shared my experience with this helpful kitchen prep technique and how it can turn you into a capable cook.
  • Travel + Well – Iceland: My time in Iceland was life-changing and I’ve shared my best tips on I stayed nourished during my trip. Click over for what to eat, where to stay, and what to do in Reykjavik and Selfoss.
  • Potatoes: The potato has a long and storied history, which I’ve detailed here along with how to select, store, and prepare potatoes in the most nourishing way.

Wishing you a happy, healthy 2016!

Travel + Well: Iceland

December 14th, 2015 Posted by Drew Approved 0 thoughts on “Travel + Well: Iceland”

Healthy Iceland Travel Guide

Seeing the Northern Lights has been on my and my husband’s bucket lists for some time so when it came time to plan our tenth anniversary celebration, our goal was to check it off the list. Iceland did not disappoint! We spent 10 days adventuring, eating, and taking in the sights, including the Northern Lights – twice!

So many of my clients are part of the jet-set crowd and we work together to create plans to keep them healthy and energetic while traveling. Most of my suggestions come from my own experiences as well as sourced from the tips you all have shared with me. With this spirit of sharing in mind, I wanted to share my Icelandic travel experience with you so it might inspire you to travel healthy and well on your next trip!

Healthy Iceland Travel Guide: Restaurants   Healthy Iceland Travel Guide: Restaurants



Much to everyone’s surprise, the food in Iceland was delicious! There’s not much variety, with Iceland being an island in the arctic and all, but the Icelandic attention to detail and commitment to craft comes through in every aspect of the dining experience. Nordic cooking focuses on using the best quality, local ingredients and on most menus you’ll find fresh fish, lamb, wintry vegetables like potatoes, kale, cabbage, beets, and fish soup. The fish soup was to die for – a delicious blend of butter, wine, and wild-caught fish and shellfish. I can’t wait to try making this at home!

Every restaurant I visited was delicious, with special mentions going to Kol, Fish Company, and Snaps (I ate brunch here twice!). Eating out is fun, but I try to eat some meals in when I travel, even if I’m staying in a hotel without a kitchen. In Iceland I took advantage of their traditional Skyr yogurt for breakfast along with some fresh fruit found at the store and some granola that I had brought from home. When I went out to breakfast, I typically enjoyed some smoked salmon or trout, a green salad, and roasted root vegetables. Juicing is quite popular in Iceland, so I would order a nice green juice along with my meal.

In such a dry environment, it’s important to stay hydrated. The tap water in Iceland is some of the purest water in the world, so I enjoyed filling up my water bottle straight from the faucet. I always travel with my own Life Factory water bottle so I don’t have to buy plastic water bottles during my trip.

Iceland is known for its artisanal salt production and uses geothermal energy to harvest the salt from the seawater. I’m a little bit of a salt fanatic (you can read my thoughts about salt here), so I was stoked to load up on specialty salts from Saltverk during my trip. Along with a variety of different flake sizes of sea salt (I know, I know!), I was also tempted by lava salt, birch salt, and arctic thyme salt. I couldn’t fit them all in my suitcase, but I’ve discovered that I can buy them on Amazon here in the United States!

Healthy Iceland Guide: Downtown Reykjavik   IMG_5158 Healthy Iceland Guide: Ion Hotel   IMG_5555



Because my hotel is my “home away from home” while I’m on vacation, I try to select one that will help me maintain some healthy habits. The first factor I consider is location. I love staying somewhere that allows me to walk most places and explore the city. Because my regular exercise routine is typically disrupted during travel, I like to incorporate a lot of walking into my vacations. Due to the cold temperatures in Iceland, I also wanted to stay somewhere with a hot tub or sauna – a way to warm up after a cold, outdoor adventure. I also typically look for a hotel with a workout facility, but this trip was so full of outdoor physical activity that a hotel gym wasn’t necessary.

Our first stay was at 101 Hotel in downtown Reykjavik. It was a small, urban hotel located within walking distance of the entire city. The design aesthetic of the hotel (as well as all of Iceland) was so on trend. The minimal, white decor with black accents, wool blankets, doorless showers, and wall-to-wall mirrors made me feel like I was in a cool girl’s Instagram feed. The hotel had a private spa downstairs with a hot tub, shower, and sauna which I used daily to practice hydrotherapy – the practice of alternating hot and cold water – to improve circulation.

After spending time in the city, we wanted to get out and explore the Icelandic countryside. We rented a car and ventured out to Selfoss for a stay at the Ion Hotel. Pretty much everywhere you go outside of Reykjavik will feel remote, and the Ion Hotel made me feel like a James Bond villain in a secluded hideaway. Again, the location was awesome as it was just a short drive to some of Iceland’s most beautiful waterfalls and geysers and a short walk to incredible hiking and hot springs. The outdoor pool pumps in hot water directly from the local spring and we were lucky enough to catch a glimpse of the Northern Lights from the water. Because we were so remote, our only real dining option was the hotel restaurant. Luckily, the food was very good and they were able to prepare gluten free meals for us without a problem. Regardless, I came prepared for the worst and brought with me bags of jerky, trail mix, yogurt, bananas, granola, and dried fruit.

Healthy Iceland Guide: Northern Lights   Healthy Iceland Guide: Diving Healthy Iceland Travel Guide: Blue Lagoon   Healthy Iceland Travel Guide: Hiking



Iceland is beautiful – there’s so much to see (in every season!) and I feel like I only say a small portion of it. As I mentioned, my main goal was to see the Northern Lights – they did not disappoint! They’re a bit elusive so I suggest going with a guide to make sure you have the best experience. I was very excited to find a photography guide who not only took us to a prime viewing spot, but also taught me how to capture incredible images of the aurora on my camera. It didn’t happen if you don’t get a picture, right?

The other really unique thing I did was a dry suit SCUBA dive at Silfra. Silfra is the fissure between the North American continental plate and the Eurasian continental plate. It’s full of some of the clearest fresh water in the world and it is COLD. I was fitted for a dry suit, which keeps you toasty warm and dry. I clearly survived and the whole experience made me feel super tough – so tough that I don’t feel like I can complain about the cold anymore (though I probably sill will).

Iceland is a hotbed of geothermal activity (pun!), and the natural hot springs are a welcome respite from the cold air. Hike to a natural hot spring, or buy a ticket to the Blue Lagoon and indulge in a silica mask. Both hiking and driving by car are great ways to take in the natural beauty of Iceland. Be sure to take a drive around the “golden circle” to see the Gullfoss Waterfall and Thingvellir National Park.

Healthy Iceland Travel Guide: Hiking   Healthy Iceland Travel Guide: Golden Circle Healthy Iceland Travel Guide: Golden Circle   Healthy Iceland Travel Guide: Hiking

Overall, Iceland was a magnificent experience and I highly recommend making the trip to anyone who shows even the slightest interest. With such clean air, water, and food, my body felt great during the entire trip. It’s a great place for adventurers, photographers, and introverts (!). I hope to share more travel recommendations with you in the future, but in the meantime, will you share your travel recommendations with me? Let me know how you stay healthy away from home either in the comments or by tagging #parisinutrition in your posts!

Mise En Place

December 8th, 2015 Posted by Food for Thought 0 thoughts on “Mise En Place”

How using mise en place can make you a better cook

I was taking a cooking class at Sur La Table recently (which, by the way, is an accessible, fun, and social way to learn simple cooking techniques – I highly recommend it!) and was inspired by the instructor’s use of “mise-en-place.”

Mies-En-Place is a French culinary term that literally means “put in place.” It is the practice of gathering all the ingredients and tools one will need to prepare a dish and is typically the first lesson chefs learn in culinary school. Produce is chopped, spices are measured, broth is portioned, and necessary pots and pans are laid on the stove resulting in an organized and efficient meal prep.

How using miss en place can make you a better cook

I’ve always thought of this as a wise idea, but one I typically disregard. I often fool myself into thinking that I’ll have time to chop my vegetables while the meat is cooking or the lentils are simmering. While this sometimes works, it usually results in frenzied chopping, ignored and overcooked meats, and a terrible mess.

Ultimately, it’s these stressful situations that keep me from feeling motivated to cook in the future.

What struck me most about my instructor’s view on mine-en-place was her belief that it teaches you how to become a better cook. This is not because of the organization, or that you’ll be able to pay more attention to temperatures and cooking times, but because visually seeing all your ingredients laid out in order will help you know what to do with ingredients in the future.

One of the traits of not only being a good cook, but also feeling comfortable in the kitchen and supporting a nourishing lifestyle of homemade meals, is being able to improvise and even cook without a recipe. Those of us who are visual learners will benefit from being able to see the timeline of events and notice patterns across recipes. The goal is that one day you’ll be presented with a series of ingredients and know in which order to prepare them to create the most flavorful dish.

How using mise en place can make you a better cook


For example, a mirepoix (pronounced “meer-pwah”) is a combination of chopped onions, carrots, and celery that provides a flavorful foundation for many soup and sauce recipes. With consistent use of mine-en-place, you may begin to not only recognize this trio of ingredients, but also remember the correct ratio to chop, feel comfortable adding them to your recipe, and know how long they cook without having to refer to the recipe notes. With enough practice, you may even begin to experiment with substitutions – leeks instead of onions for a subtler flavor, or green peppers instead of celery like they use in Louisiana.

Do you practice miss-en-place? I’d love to know! Let me know how it works for you in the comments or snap a photo and tag with #parisinutrition.

Bone Broth

May 19th, 2015 Posted by Nutrition 101 0 thoughts on “Bone Broth”

Bone Broth

It’s an age-old cooking technique, but lately bone broth has received renewed interest among the health-conscious.

Broths and stocks are commonly used in cooking as a base for soups, reductions, sauces, for braising vegetables and meats, or simply enjoyed as a restorative drink. Traditional cultures have always placed special emphasis on the utilization of the whole animal, and the use of bones to make stock still influence today’s food culture. In eighteenth century France, travelers staying at inns would be treated to bowls of warm broth called restoratifs. This tradition has become what we now know as a restaurant – a place to restore one’s health and wellness.

What is Bone Broth?

Bone broth is made by boiling poultry, beef, or fish bones; often with some aromatics like onion, celery, and carrots for anywhere from 24-48 hours until the bones break down. As the bones become soft, they begin to release nutrients like collagen and calcium phosphate into the liquid.

Many people use the terms broth, stock, and bone broth interchangeably, and in cooking they can often be substituted for one another. However, broth, stock, and bone broth are all prepared differently and have different nutritional profiles.

  • Broth: Broth is water simmered with vegetables, aromatics, and meat, and may include some bones. It is typically cooked for a short period of time (1-2 hours) and results in a light, flavorful liquid.
  • Stock: Stock is water simmered with animal bones (sometimes roasted), vegetables, and aromatics. It is typically cooked for 4-6 hours, which allows collagen to be released from the bones, resulting in a thick, gelatinous texture. Stock is ideally used as a thick, rich base for sauce or gravy and can be combined with water to be used in a broth-like manner.
  • Bone Broth: Bone broth is water simmered with animal bones (often roasted), vegetables, and aromatics for a very long period of time, often more than 24 hours. This process releases not only collagen from the bones, but nutritious minerals as well. It is then strained and seasoned so it can be used like a broth.

The broths you’ll find at the grocery store are made from meat rather than bone and are often enhanced with chicken or meat flavoring. They contain little to no collagen, and thus, zero protein content. If you read the ingredients, you’ll find that they often contain sugar, artificial flavoring, coloring, and copious amounts of salt to preserve freshness.

Nutritional Value

Depending on the type of bones used and cooking length, bone broth typically contains six or more grams of protein per cup. This is mainly from the collagen released from the bones. This type of gelatin protein contains high levels of the amino acids glycine and proline, which are not very commonly found in other proteins, and they are especially lacking in plant proteins.

Due to its high water content, bone broth is very hydrating and is also a source of minerals like calcium, magnesium, and potassium.

How to Use Bone Broth

Broth isn’t just for soups – in fact, a good quality bone broth is so satisfying that many people are enjoying it plain, as evidenced by Brodo’s take-out window in the East Village, where New Yorkers can pick up a cup of steaming broth for their daily commute. Here are a few other ways to include nourishing bone broth in your diet:

  • Cook grains like rice or quinoa in broth instead of water
  • Use it to braise vegetables or meats
  • Add it to mashed potatoes for additional flavor
  • Make your own ramen by adding noodles and spices to a pot of boiling broth
  • Use it as a base for sauces and soups
  • Sip it plain as a comforting beverage

Bone broth will stay fresh in the refrigerator for up to one week, or in the freezer for up to six months. Consider freezing bone broth in ice cube trays or one-cup containers to quickly add to your dishes without having to defrost a large portion.


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