LISTEN TO THE LATEST PODCAST EPISODE

Navigating Food and Body Commentary During the Holidays

Navigating Food and Body Commentary During the Holidays

November 25, 2020

Intuitive Eating During the Holidays with Cara Harbstreet

November 25, 2020

Holiday Rum Raisin Cake

November 24, 2020

How To Feed Kids Without Losing Your Mind (Even During Covid)

November 18, 2020

My Latest Bedtime Snack Obsession

November 17, 2020

How to Build Generational Wealth w/ Jala Eaton

November 6, 2020

Vegetarian Hamburger Helper

November 5, 2020

Bon App Inspired Banana Bread

November 5, 2020

Classic 3 Step Lentil Soup

November 5, 2020

18 Flavorful, Delicious Snacks From POC-Owned Brands

November 3, 2020

8 Throw-Together Meals From Whole Foods for Under $5

November 3, 2020

PMS Sucks, Here Are Some Helpful Ways To Deal w/ Melissa Groves

October 28, 2020

Throwing Together Quarantine Meals w/ Hawa Hassan

October 21, 2020

What was your favorite food on the menu yesterday?

What was your favorite food on the menu yesterday? (Answer below and you’ll be enrolled in a GIVEAWAY) We kept it real simple, and made quesadillas because...2020 hahaha Woke up early to take Poppy on a walk (she needs a haircut btw), and snapped this quick pic to let you know that we're doing a Perfect Snacks (from @perfectbar)
giveaway!

Loving the Dark Chocolate Mint Peanut Butter Cups (mind you this is coming from someone who isn’t into chocolate like that). They’re kept refrigerated for optimal texture and tastiness and stay fresh for up to two days out of the fridge. We’re giving away THREE boxes of Perfect Snacks Refrigerated Peanut Butter Cups to TWO people.

Perfect Snacks are available via perfectsnacks.com and can be found in-store at Sprouts, Whole Foods and Target. #FillYourCup #ad

👀 The holidays are here. This time of the year

👀 The holidays are here. This time of the year can be stressful and anxiety-provoking for some of the same reasons it’s such a fun and festive time of year: lots of decisions about food and eating, and lots of people to make those decisions around. Today we’re re-airing our conversation with dietitian friend Cara Harbstreet @streetsmart.rd about how to navigate intuitive eating during the holidays.

In This Episode We’ll Cover:
• Cara’s super informative tips for practicing intuitive eating during the holidays
• How to deal with the fear-mongering articles about avoiding holiday weight gain
• Navigating the (potentially triggering) weight-based comments that come up from our family members & MORE!

3 Ways You Can Support This Podcast:
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• panasonickitchen.com
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Serious question: How many minutes do you cook you

Serious question: How many minutes do you cook your hard boiled eggs? 🥚 I'm a solid 7 minutes kinda gal, which is what I used for this recipe.

I make this veggie fried rice at least once per week and it hits the spot every time. When I'm in a rush, I use pre-frozen rice and it's equally delish.

Here's the full recipe:

Ingredients:
👉🏾1 cup of any dry rice of your choosing
👉🏾1 tablespoon of olive oil
👉🏾2 cloves of minced garlic
👉🏾1 inch of chopped ginger
👉🏾½ yellow onion, chopped
👉🏾1 small red bell pepper, chopped
👉🏾1 small yellow bell pepper, chopped
👉🏾1 tablespoon toasted sesame seed oil
👉🏾2 tablespoons soy sauce
👉🏾Salt and pepper to taste
👉🏾2 eggs
👉🏾5 leaves basil, chopped
👉🏾2 green onions, chopped
👉🏾½ avocado
👉🏾Optional: sesame seeds

Directions:
Cook 1 cup of rice according to package directions. (Yields 2.5 cups.) While rice is cooking, heat 1 tablespoon of olive oil on medium heat in a large frying pan. Add garlic, ginger, and onions. Cook for 2 minutes or until fragrant.

To the same pan, add red and yellow bell peppers. Cook for 5-6 minutes or until the peppers soften and the onion becomes translucent in color. Toss in cooked rice, soy sauce, and toasted sesame seed oil. Stir and cook for an additional 2-5 minutes, or until all the liquid has evaporated. Add salt and pepper to taste. 
While fried rice is cooking, bring 6 cups of water to a boil. Add 2 eggs. Cook for 7 minutes. Once done cooking, transfer eggs to an ice-cold bowl to cool. Then peel, slice and place jammy eggs on top of cooked rice.

Garnish with basil, chopped onion, and ¼ avocado per serving. Add optional sesame seeds.

Serves 2; enjoy!