Category: Healthy Eating

Pet Fooled: Interview with Kohl Harrington

Earlier this month, I had the pleasure of meeting Kohl Harrington, the director and writer of the documentary Pet Fooled. The meeting was unplanned and the venue wasn’t right for me to ask a bunch of questions even though I wanted to. Luckily, Kohl was happy to do an interview for the blog at a later time. The

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Homemade Treats

Our adventure took in my kitchen over the weekend. How does homemade sweet potato sunflower seed butter biscuits sound? Xena anxiously waited for the first batch for tasting. When I gave her two to taste, she took them carefully to her private place and savored them. Then, she ran back to me for more!  

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Whatever Wednesday: Hydration

Everyone knows hydration is important for your body. This is especially important when you are adventuring in outdoors. Coconut water is my go to hydration source on the trails. It’s tasty and has many health benefits. It’s packed with vitamins, minerals and electrolytes. Each coconut water brand tastes slightly different to me. My personal favorite

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Whatever Wednesday: Ginger Tea

When I was young, my mom made ginger tea all throughout the winter. My palate wasn’t fully developed yet so I wasn’t a fan of the taste but enjoyed the aroma of spicy yet warm ginger filled the whole house. My mom’s tea had two ingredients: ginger and dried Jujube. You can get dried Jujubes at any

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Whatever Wednesday: Matcha Green Tea Oatmeal

Ingredients: 1/4 c (organic) steel cut oats 1 tbsp (organic) chia seeds 1 tsp (organic) matcha green tea powder 1 c (organic) soy milk 1/2 tsp (organic) maple syrup 1/8 c chopped unsalted dry roasted almonds 1 tsp golden raisins I use my lunch crock food warmer to make this oatmeal but you can make

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Summer in a Bowl

It cannot get any more summer in a bowl than this. Let me introduce my old time favorite summer eating since childhood. Korean style shaved ice. It’s called potbingsoo (pot-bing-soo) which translates to “red bean shaved ice”. Traditional potbingsoo is always topped with cauldron-cooked red beans and has mochi (sticky rice cake). The ones I used

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Summer in a Bowl

I love quinoa. It’s very versatile. I have replaced my rice with quinoa more than a year ago and never looked back. I also make a variety of salads with it all year around. Here is an entree salad I made yesterday. What’s in the bowl? Cooked organic quinoa Organic arugula Dried cranberries Organic apple

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