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Gourmet Metrics

COUNT WHAT MATTERS

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HEALTHY vs HEALTHY

2016-label acid calorie CARBOHYDRATE FAT fattyacids fermentation fiber fish flavor fresh Fruit Grain greens guideline labels legume local micronutrients Milk nuts oils omega-3 portionsize PROTEIN recipe salt shelfstable sugars Thanksgiving trust Veggies wholefood

Counting What Matters

  • Ratatouille, Julia Child, and Eating Healthy.
  • Eating more fish is healthy. Finding good fish is hard work.
  • Are we just a nation of disabled eaters?
  • Almond Meal Chocolate Chip Cookies
  • Fat, Salt, and Split Pea Soup
  • Let’s see if I can count the added sugars in my jam.
  • Roasted Chickpeas
  • French Macarons and Added Sugars
  • My Search for Ceci Neri
  • Getting More Vegetables onto the Plate.
  • OMG Did my Roast Chicken Just Get Healthier?
  • Which would you choose for dessert? Panna cotta. Valhrona chocolate cake. Ice cream. Or something else …
  • Use lots and lots of olive oil for a good ratatouille.
  • Do You Like Your Salads Well Dressed?
  • The Naked Berry.
  • Delicious, nutritious, sustainable mussels.
  • Recipes, Ratios, and Green Split Pea Soup.
  • Will 2016 be the Year of the Kitchen Scale?
  • Happy New Year’s Eve 2015
  • Homemade artisan vinaigrette.
  • My problem with salt.
  • Healthy versus Healthy.
  • Why count when it all tastes so good?
  • The reason I salt my lentil soup.
  • The bounty of the harvest in the middle of winter.

Watermarked(2017-05-13-1519)

Watermarked(2017-05-13-1519)
Posted on May 13, 2017May 13, 2017Full size 750 × 750

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