Pricey Plates: Spendy NYC Dishes Worth the Splurge
Do you think that some of the best, most gourmet food here in New York City is out of reach just because your wallet is wearing a little thin? Think again!
Check out our first piece for the amazing fashion (now fashion + food) site, Refinery 29 as we share some of the best dishes from restaurants around the city, good for any budget!
Grilling Tools of the Trade
Sure, summer is still a month away…but there’s no better time than now to start planning for all those sun-drenched BBQ’s you’ll be holding once school let’s out.
And while your menu may not be a challenge, you may need a hand when it comes to “beefing up” your grilling arsenal with handy tools that will get you grilling your way into the hearts of your picnic guests.
Check out our latest on Macy’s MBlog and let us help you choose the right tools for the job!
DIY Chips & Salsa
Because Cinco de Mayo is only two days away, we’re helping you out with an awesome and simple way to make your own homemade chips and salsa.
Check out our recipes for do-it-yourself tortilla chips & salsa in our latest post on Macy’s Mblog–you’ll never opt for store-bought ever again!
It’s been quite awhile and we’ve definitely missed you! As you’ve probably already noticed, we’ve made some pretty awesome changes to the site–changes that you’ll hopefully enjoy.
Check back for new content in the next day or so!
-The In Food We Trust team
We’re in the process of making changes to our site, so you may experience some “hiccups” when browsing over the next couple of days.
No need to worry though, because we’ll be done soon…sporting some really great changes we know you’ll love!
Thanks for your patience!
-The In Food We Trust team
We’re so excited that Katie Levy of Adventure-Inspired will be updating us on the progress of her Whole 30 Challenge and we’re thrilled that she’s even decided to share a handful of her favorite recipes along the way.
Her first, an version of a Cherry Almond Meal Muffin recipe from So Good & Tasty. Katie’s added her own personal twist, which we’re sure you’ll love as much as she does. We’re huge fans of making delicious (and sometimes healthy) substitutions, so don’t be afraid to try and swap one or two ingredients at home!
Cherry Almond Meal Muffins
Original recipe by So Good & Tasty
Preheat oven to 350˚F. Line a muffin tin with paper liners.
Whisk together the almond flour, baking soda, and salt in a medium bowl.
In a separate bowl, beat the eggs. Add in the honey and oil and beat until well combined.
Add the dry mixture to the wet, stirring just until combined. Carefully fold in the cherries.
Pour batter into the muffin tin, filling to the top if you want a nice muffin dome. Bake for 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool on a wire rack at least 5 minutes and serve warm.
Store tightly covered at room temperature for up to 3 days.
**Photo by Jacqui of So Good & Tasty
By Adventure-Inspired Founder, Katie Levy
With all the advice on weight management and staying healthy we’re constantly bombarded with, it’s hard to know who to listen to. Discussions about food seem more likely to revolve around how many calories it has, whether it’ll make you fat, if it’ll give you diabetes, even if it’ll help “cleanse” your system. What happened to simply listening to our bodies and eating what we need? More importantly, how on earth are we supposed to know what we need?
I’ve struggled to form a healthy relationship with food for as long as I remember. The swimmer’s shoulders I developed over the course of 13 competitive years in the pool coupled with spending up to four hours a day in a bathing suit made me unnecessarily self-conscious. I used exercise, food and disordered habits in an attempt to look more like the non-athletes I hung out with, the smaller girls, rather than celebrating who I was and the strength I’d worked so hard for. I’ve since followed my passion for adventure up ice walls and over mountains, and my passion for competition to local CrossFit gyms. As a result of the activities I love, I’m finally starting to understand what eating right means.
Active people need energy; energy that lasts and energy we can use to do things. I’m still learning what “good” calories are, but at the end of the day, I want to spend my mental energy focused on what my body can do, not how it looks. That shift in focus from appearance to performance and quality of life made a huge difference in how I approach food.
For me, the most important thing has been focusing on how different foods make me feel. I learned that subscribing to the “calories in, calories out” philosophy was the wrong way to find balance. It meant deprivation, starvation and focusing less on the quality of the food. (100-calorie packs of crackers are a waste of money and they’re not good for you). I wasted time worrying about how the extra calories would make me look. I’d end each day either feeling guilty about eating too many calories, even if they were “good” calories, or exhausted. At some point, I gave up worrying about that too and just ate what I wanted, which, of course, isn’t a great solution either
Under the guise of Coach Joe Petrusky at CrossFit Love, I started experimenting with a high-protein, low-carbohydrate, crap-free, Paleo-Whole9-esque style of eating back in November. I wanted to see how it affected me in general, and how it affected my performance. The last thing I wanted to partake in was a fad diet, but after reading Gary Taubes “Why We Get Fat,” the associated discourse and everything I’ve read since was enough to convince me to at least give it a go.
So far, I’ve been happy with the results. Of course, I deviate occasionally, but when I do, my body lets me know. By keeping a food journal semi-regularly, I’m able to record how I feel each day based on change in my diet. For those of us with Type A tendencies, food journals can be a recipe for eating disordered disaster. But by staying focused on the fact that I’m writing what I eat down to achieve physical milestones in the activities I love, I’ve avoided such disasters thus far.
Experimenting with changes in eating style can also be a great chance to learn more about food in general. I signed up for a seasonal CSA share and half the fun was trying to figure out the most creative ways to use vegetables I’d never seen before. I recently bought a bag of almond flour and found a recipe (coming tomorrow!) for some of the best muffins I’ve ever made. And who knew how many non-breakfast meals you can make with uncured, nitrate free bacon? It’s important to remember that food should taste good, and by continuing to learn and play with new ideas, it’s easy to work exciting flavors into every meal.
The bottom line? Eating right is all about what makes you feel good and helps you stay balanced. Right now, a diet higher in protein and lower in carbohydrates with a giant pile of vegetables thrown in is working for me. But I’m looking forward to continuing to learn what works and what doesn’t, and will be participating in a Whole 30 Challenge with my CrossFit Love teammates in February. Stay tuned as I’ll be sharing the experience along the way!
Coming off a fantastic week of skiing our way across New Hampshire and Maine, we’ve still got snow-based fitness on the mind.
Lucky for us, our friend and fellow-blogger Katie Levy of Adventure-Inspired has fitness and adventure on her mind just about 24-7.
Over the next 30 days, Katie will be sharing some of her adventure-charged enthusiasm with us at In Food We Trust as she embarks on a “Whole 30 Challenge.”
Her goal: to see how eating differently affects her performance when it comes to being active–we can’t wait to hear her results!
Good luck Katie!
My Favourite Homemade Granola
by Angela Liddon of Oh She Glows
This one’s another keeper. Chock-full-o dried berries and nuts, this granola is perfect for a quick morning meal before starting an active day. While the recipe’s creator, Angela, prefers almond milk, this goes well with anything from regular milk to hemp milk–it’s up to you.
For the ski trip up north, Adrienne packed a couple of batches and was kind enough to exclude the flax seeds so that we could enjoy it too.
Check it out yourself…my sister says: the key to making it good is the brown rice syrup!
Marathon Cookies
By Heidi Swanson of 101 Cookbooks
My sister, Adrienne (PS she’s got a photography blog called Arte Vitae…check it out!) turned us on to these cookies and we can’t think of a better way to re-energize on the slopes or out on the trail.
You probably wouldn’t think of eating a cookie when you’re out and about being über active, but these little guys are a healthy way to recharge your batteries with sesame seeds, white bean puree and the perfect amount of sugar–thanks to the dates and just a bit of natural sugar.
Adrienne was gracious enough to whip up a batch for the road while we’re hitting the slopes this week up in New Hampshire and Maine. After our first day of skiing, I can certainly say these cookies kicked in exactly when we needed them.
