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Simple Healthy Recipes for One

Tag Archives: nutrition

Recent events have been going well, despite a lack of publicity by me!  I had a lovely tasting at Taylor Books in Charleston, WV last weekend with an enthusiastic audience, and several nutrition talks have been well-attended.  A future event at Taylor Books may happen later this summer… let us know if you have any thoughts.

My series with the Roane County Libraries continues.  Check out the next event, “Cooking with Spring Vegetables,” at the Spencer Public Library on Tuesday, April 17 (12:00 to 1:00 pm).  We’ll be demo’ing a few good uses of sugar snap peas, spinach, and pea shoots.

Cooking demos and tasting will also be presented through the Master Gardeners monthly talks in May, June, and potentially July.  Presented by the Extension Service, Master Gardener events are open to the public as well as those who have completed the course or are interested in taking the course.  Keep in touch (Twitter: StephanieBostic) for updates!

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I’m not really a fan of them. When you’re cooking your own food, and have a good sense of hunger and satisfaction, you shouldn’t need them unless you are on a prescribed diet. From the aspects of accuracy to the vagaries of your own metabolism, there are many factors that significantly skew their utility into oblivion.

With packaged and (some) restaurant food, there are numbers available. Are those numbers accurate? No. Everyone is always horrified, but when students and researchers go buy food and then burn it in a calorimeter (to determine the actual number of calories), they don’t match. “Not matching” can be by 5%, 10%, or by 40%. Using inaccurate numbers to determine your daily intake is counterproductive when they may be telling you that you are eating far less (or maybe even more) than you actually are. Unsurprisingly, whole foods vary quite a lot naturally… one pig may be leaner than another while one plum has more sugar than another.

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Can you walk into the kitchen, pull out a few items, and pull together a meal? A number of friends have commented at various points about how easily I cook without recipes. Partly, I can do so because I always stock some basic pantry items. Beyond simply having the carrots and rice in the pantry, you need the confidence to pull it together into a meal. Cooking without a recipe is a valuable skill to develop, as your pantry may not always match your recipes.

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