Organic, non-gmo, cage free, free range, pastured raised, grass fed, grass finished, vegetarian fed... There are a LOT of ways to label food these days. It can be really overwhelming to keep up with what each of these means, and to distinguish between marketing mumbo-jumbo and legitimate quality standards.

It can also be very anxiety-inducing to stand at the egg section hovering between "cage free vegetarian fed" and "free range Omega-3 enriched". No one likes to be made to feel unintelligent like this - we all want to be able to efficiently buy our food AND have confidence in our choices.

So that's what I'd like to equip you with in the next series of posts: the information and peace of mind required to make excellent purchasing decisions that you understand and can stand behind.

If you are looking for an easy chicken dinner on the grill to complement the summer tomatoes and cucumbers that are coming out of your garden, farmer's market, CSA share, or your ears, this is the recipe for you.

This treat is hands down my new summer favorite. It is not the most photo-worthy recipe I’ve ever made.... okay ha ha, we've all had a laugh about the photo ;) but it is a cinch to make and is a fantastic option when you’re craving ice cream on a hot summer day.

Last weekend I had the privilege of inviting some friends over to watch a documentary on child slavery in the chocolate industry, discuss what we can do about it, and indulge in some delicious dark chocolate (well-sourced of course).

You may be reading this and thinking "Slavery in the chocolate industry?! How could this be and why don't I know about it??" I strongly encourage you to read on: familiarize yourself with the problem and learn some VERY practical ways you can ensure you do not support this injustice with your purchases.

Today I've got a pretty straightforward recipe for you - I'm sharing this because The Live & Eat Community Group meets next week. Each month I highlight a Food of the Month and this month is beets. We'll talk about why beets are so healthful and this month's meal plan features 3 different ways to prepare beets. Plus we're also talking about fermented foods and there are a couple of ways to ferment beets that we'll discuss - it will be a real beet extravaganza, and you're welcome to join us if you're into that.

This is a recipe I adore and have been meaning to get out to you for a while. I often make a double or triple batch of this and keep it in the fridge for up to a week. It is a household favorite for many reasons

Ugh. I feel SO stuffed, I ate SO much, why did I eat that second piece of chocolate cake? That second scoop of ice cream? Who has been there? If your hand isn’t raised, I’m going to lovingly say you’re in denial.

In this society we are constantly inundated with excess and we have ALL had holidays, vacations, or just nights at home in which we cave to cravings and later experience the unpleasant aftermath of a food binge.

Ever had that pit in your stomach on the flight or car ride back from vacation? You feel like it will take a month to get back on track after that week of binging on foods and drinks you would normally pass up. 

It’s what I want to avoid on every vacation I go on this summer and forever. And it’s not because I need to always be a picture of perfect health, but rather because when I’m eating mostly fresh foods, drinking plenty of water, and getting a good balance of rest and exercise I feel GREAT. 

A common argument against eating a whole foods diet is that it’s so much more expensive. And while it's true that you're buying more nutrients / dollar when you buy healthy food, you may eat less takeout and more home-cooked meals, I'm always still looking to share every possible way to help your grocery bill. 😊

What oh what can I do with rhubarb that doesn't require a cup and a half of sugar? This has been my conundrum as I've started reducing added sugars from my diet. I absolutely love rhubarb but don't like that most recipes call for a serious amount of sugar to cut the tartness of the rhubarb.