Friday, September 30, 2016

Cars as a metaphor for understanding obesity

If we want to understand the accumulation of excess body fat, it's tempting to focus our attention on the location that defines the condition: adipose tissue.  Ultimately, the key question we want to answer is the following: why does fat enter adipose tissue faster than it exits?

It follows that if we want to understand why obesity occurs, we should seek to understand the dynamics of fat trafficking in adipose tissue, and the factors that influence it.  Right?

I don't think this is right, and here's a metaphor that explains why.

The speed of a car depends primarily on the force that its wheels exert on the asphalt below them.  If we want to understand why cars move quickly sometimes, and slowly at other times, we should seek to understand the dynamics of how force is transferred from the wheels to the asphalt, and the factors that influence it, right?

As you may have already surmised, that wouldn't be a very effective way of understanding car speed. To understand car speed, we have to move up the causal chain until we get to the system that actually regulates speed-- the person in the driver's seat.  Looking at the problem from the perspective of the wheels is not an effective way of understanding the person in the driver's seat.  Once we understand the driver, then we also understand why the wheels move how they do.

Similarly, in obesity, we have to move up the causal chain until we find the system that actually regulates body fatness.  The only known system in the human body that regulates body fatness is the brain.  Once we understand how the brain regulates body fatness, we'll understand why fat enters adipose tissue faster than it exits sometimes, eventually leading to obesity.

We already know a lot about how this process works, and that's why I focus my attention on the brain and behavior rather than the biochemical mechanics of adipose tissue.
This post was written by Stephan Guyenet for Whole Health Source.


from Whole Health Source http://ift.tt/2dxh40X

Seven Years Primal: Healthier, Stronger, and Wiser Than Ever

Nutrition News: Best Metabolism Booster; Sleep, Stress and Belly Fat; and Gardening and Kids’ Health

Reaping What We Sow

Want to raise kids who are lifelong healthy eaters? Hand them a trowel, some seeds and a watering can, and point them to the garden. A new study conducted by researchers at the University of Florida suggests that college kids who either gardened when they were kids or currently garden consumed more fruits and vegetables — 2.9 cups daily, on average, about a half-cup more — than those who did not. “We found that if your parents gardened but you did not, just watching them did not make a difference in how much fruits and vegetables you eat in college,” lead author Anne Mathews told HealthDay News. “Hands-on experience seems to matter.”

Why Your Metabolism Is So Slow

If you have a sinking feeling that your metabolism is slowing, you’re probably right. In a U.S. News article, health and wellness writer K. Aleisha Fetters notes that our metabolism — the base number of calories our bodies burn each day — decreases gradually beginning at age 20. (Yes, that young.) So by the time we are 30, we should take in 150 fewer daily calories than we did at age 20 to maintain the same weight. After age 40 in men and 50 in women, that metabolic decrease accelerates. Fetters says this decline has to do with a loss of muscle mass as we age, as muscle burns calories at a higher rate than fat. The antidote, she argues, is to work toward building muscle mass through strength training and support it with concerted protein consumption.

Sleep, Stress and Belly Fat

Another thing we can do to help keep our bodies in shape as we age? Get enough sleep. Eating right and exercise are key tools in our battle against the bulge. But fitness trainer Gabriella Boston suggests, in The Washington Post, that boosting sleep and reducing stress may be more important still in our efforts to attain a flatter belly (and who doesn’t want that?) as we age. “I would say Number 1 is sleep, Number 2 is stress, followed by nutrition and then exercise,” registered dietitian Rebecca Mohning tells Boston. “If you’re exhausted, it’s better to sleep the extra 30 to 40 minutes than to exercise.” That’s because cortisol, the stress hormone has been found to boost belly fat, sugar consumption and our propensity to make unhealthy food choices. “Stress management is part of weight management,” Mohning maintains.



from Healthy Eats – Food Network Healthy... http://ift.tt/2dwKNqK

Perfectly Crisp Breakfast Potatoes

Hey, hey! Happy Friday! Just popping in real quick to share with you an awesome recipe to add to your meal plan for next week! 🙂

As you know, we love Breakfast Potatoes in our house and make a big ol’ batch just about every week. But, over the years, the recipe has changed and become better and better and better. Our current version is actually made with unflavored coconut cooking oil, which is the best thing ever because 1) it’s already liquid (no melting required) and 2) it makes the potatoes, ooooh, so crispy. They’re really the best potatoes (even not for breakfast), so I just had to share the recipe. I hope you love them as much as we do!

perfectly-crisp-breakfast-potatoes

Ingredients:

favorite breakfast potatoes

Directions:

  1. Cut potatoes into 1-inch-ish chunks. Toss oil and salt.
  2. Bake potatoes for 20-25 minutes, tossing after 10 minutes or so.
  3. After 20-25 minutes, turn the oven up to broil and then cook for another 5-7 minutes or until potatoes are crispy on the edges.
  4. Remove potatoes from the oven, allow them to cool slightly, and enjoy! Potatoes can be stored in an air-tight container in the refrigerator for about 5 days or so. Just reheat in the microwave or toaster oven!

light and crispy breakfast potatoes (1280x853)

Makes 8 servings (1/2 cup each)



from Carrots 'N' Cake http://ift.tt/2dK2aDe

September: What’s New?

Thursday, September 29, 2016

All the Ways to Eat Cauliflower

Many people claim they don’t enjoy the taste of cauliflower — that it’s too bland or too crumbly, especially when served raw. If you’ve only encountered the firm white bundles as a component on a crudite platter, we can’t argue with you there. Maybe you’ve tried it boiled; sadly, this does nothing to enhance the flavor either. But roasted, pureed or worked through a ricer? The cream-white florets take on a whole new identity. Thanks to their mild taste, they’re an excellent canvas for all varieties of sauces and spices. Now that cauliflower is abundant at the farmers market, there’s even more incentive to use this nutritional powerhouse as the base for hearty fall meals. Here are a few of our healthiest ideas.

Roast It
Even meat eaters will flock to the table for a taste of these roasted cauliflower bundles. The Dijon mustard rub concentrates in flavor as it roasts, resulting in a heady dose of umami. In order to really lock in the flavor, prep and brush your cauliflower ahead of time, then let it sit at room temperature until you’re ready to cook.

Rice It
Did you know that you can use your food processor to turn cauliflower into “rice”? Pulse it in short spurts until the mixture resembles couscous. This version has only about one-quarter of the carbohydrates in regular rice. With the olive oil and browned onions, the cauliflower has enough flavor to satisfy by itself, and it can also be a base for stir-fries, beans and rice, or anything else you would eat with rice.

Coat It
The chefs in Food Network Kitchen have reimagined cauliflower yet again — this time as a substitute for crisp Buffalo chicken wings. Whisk together your Buffalo sauce, then use it to coat the florets before baking them. For authenticity, serve the dish with a blue cheese dip — but be sure to use skim milk and nonfat sour cream, to keep the calories in check.

Mash It
This creamy batch of mashed cauliflower doesn’t actually require a masher — just your trusty food processor yet again. Simply fill the bowl with boiled florets, and top them with sauteed garlic and thyme, a little bit of nonfat Greek yogurt and grated Parmesan. Pulse the mixture until a smooth and creamy mash comes into being.

Puree It
This low-fat, dairy-free version of an American classic certainly has the right look, with its creamy orange sauce, thanks to pureed cauliflower, vegan cheddar and turmeric. Umami-packed miso paste and nutritional yeast are also hidden in the sauce to evoke the savory, nutty quality of cheese.

Turn It Into Tots
Seriously, though, is there anything cauliflower can’t do? It’s delicious as a puree, makes a great meaty steak and now can be enjoyed as the ultimate finger food — a crunchy tot. The chefs in Food Network Kitchen recommend using crispy rice cereal as a gluten-free breading. A hot oven (and a little cooking spray) gets you a crackling exterior without deep-frying.

For more creative takes on in-season cauliflower, check out these recipes from our friends:

The Lemon Bowl: Za’atar Crusted Cauliflower Steaks
Hey Grill Hey: Grilled Cauliflower Steaks with Burst Tomato Salad
Devour: 4 Sneaky Ways to Replace Carbs with Cauliflower
The Wimpy Vegetarian: Curried Cauliflower “Risotto” with Apples
Taste with the Eyes: Not Your Average Crudités Platter
In Jennie’s Kitchen: Turmeric & Ginger Roasted Cauliflower
The Mom 100: Sauteed and Braised Cauliflower with Mustard Seeds and Green Peppercorns
Swing Eats: Cauliflower Fritters With Cheese, Jalapeño And Cilantro (Gluten-Free)
Creative Culinary: Whole Roasted Cauliflower with Parmesan and Cheddar Cheese Frosting
FN Dish: 7 Cauliflower Recipes That Aren’t Quite What They Seem



from Healthy Eats – Food Network Healthy... http://ift.tt/2cEmmGG

7 Ways to Deal with Food Anxiety

7-Ways-to-Overcome-Food-Anxiety-320x240People frequently wax sentimental for what they call “simpler” days—presumably times when the rules were fewer and clearer, when choices weren’t so overwhelming, when demands were less and common sense was more prevalent. Eating, of course, is no exception to this. If you listen to the dominant voices in the social-media-marketing-medical culture, it’s enough to ruin your dinner and make you feel guilty for skipping breakfast (Don’t buy the guilt trip). We’re fed contradictory studies, warned of the latest threats lurking in our food supply, told every bite squashes the life out of another ecosystem, and led through fluorescent-lit warehouses filled with more food options and label claims than one person should ever be reasonably expected to handle. It’s exhausting, frustrating and on certain days defeating. So what’s a reasonable approach in an age when anxiety too often overtakes enjoyment of eating?

Of course, the problem here isn’t the intention for healthy eating itself. In our primal ancestors’ time, healthy eating was a thoroughly mindless endeavor. No one knew anything about nutritional science in the Paleolithic Era, but it didn’t matter. Their consideration never wandered past the straightforward (albeit dramatic) question, “Is it poisonous?” Beyond that single inquiry (which usually offered quick feedback), bad choices didn’t exist.

Unfortunately for us modern folks, we don’t have the luxury of tapping into the food of our immediate environs without at least some degree of reflection.

We have the burden of choice and the burden of (often conflicting) information. From here, reflection can turn to chronic, tiring, or even oppressive deliberation—hence, the anxiety, the excessive worry or unease about the outcome or impact of what should just be a simple food choice.

Is it any wonder we may feel so much apprehension with the call to make every choice smart, informed (and then re-informed), socially-conscious, environmentally conscious, fair trade provided, humanely sourced, forward-thinking, allergy-friendly, coupon savvy, good fat proportioned, antioxidant rich, and lean tissue supporting, pesticide-, hormone-, and additive-free, etc.? Unless we’re farming, raising and foraging our own with Grok standards in mind, we’re bound to screw it up on at least a few levels.

So, what then would sanity look like in this scenario? How do we recover enough mental space to feel some degree of ease, not to mention pleasure in eating again? Try on a few of these modest proposals.

1. Reclaim eating for sustenance

It’s common to talk about “eating to lose weight,” “eating to fight illness,” “eating to gain muscle,” “eating to prevent aging.” Let’s put the truth back in that, shall we?

You’re eating to live—to survive, to allow your body enough nutrient and energy input to keep you alive and functioning. Each day, that is your main goal. Very simple in fact. That said, you can eat toward nourishing ongoing physical vitality as your primary goal. You can eat with a nutritional emphasis on building muscle mass. You can eat in such a way that prioritizes optimum metabolic functioning and fat burning.

And, no, it’s not just semantics. It’s mindset, which makes all the difference when you’re talking about emotional perception.

If you’ve been feeling wrapped around the goal of eating “for” anything but living, take a step back and reframe the picture. Each morning, each meal, make a point of telling yourself you’re eating to live, to enjoy time on this earth. The rest is Primal gravy.

2. Don’t politicize every choice you make

The morality of eating these days can careen a decently sensitive and conscientious person off a cliff. How many labels and certifications does it take to satisfy a Portlandia standard? From what I can tell, the number keeps growing.

Do I understand the usefulness of these standards? You bet. Organic and pastured offer in most cases substantive health benefit. Heritage breeds of produce and livestock may be more nutrient-rich. And I believe, as I’ve said before, prioritizing environmentally sustainable, humane farming practices wherever it’s practical. I make personal and business choices in keeping with that principle whenever I reasonably can.

But I don’t get wrapped up in questions of morality every time I put a bite of food in my mouth. I don’t deal in guilt or play a game of self-reproach. I view social, environmental and humane choices around food as interests and not inviolable prerequisites.

3. Dump the idea of perfection

I came up with the 80/20 rule long ago because I didn’t want the Primal Blueprint to ever be seen as a pursuit of perfectionism. Food is important. Good food choices can help you claim good health and lifelong vitality, but parsing out those exact choices, structuring intakes with precision, giving yourself no room for choice in the moment, adhering to the principles with exactitude sounds like a miserable way to live.

A short-term bout of Primal rigor can gain you momentum in your fat loss or energy reclamation, but there’s no need to equate Primal eating with meticulousness. I consider it one of the best attributes of the PB that it’s a simple, adaptable blueprint that offers plenty of space for everyday living and regular imperfection.

4. Don’t dramatize your missteps

In truth, some days people leave the “20” of the 80/20 principle in the dust. Maybe it started out as a well-intentioned gesture toward moderation. Or maybe it was always going to be a dive off the deep end. Whatever led to the “misstep,” there’s no reason to dramatize it. It happened. Don’t give more energy to it by moaning in regret or bewailing the slip.

Cheats (if we’re going to call them that) aren’t catastrophic. Long-term, repetitive behaviors are.

5. Scrutinize your motives

I’ve seen plenty of people over the years lose themselves in anxiety over their eating because they put their identities in their choices. Maybe they feel invested in a self-righteousness or perfectionistic compulsion that goes back psychic decades. Or maybe they’re distracting themselves from other behaviors or unhappiness they don’t want to own. They impose excessive control and experience emotional anxiety with food while some other part of life feels wholly overwhelming. It’s a coping mechanism, a grounding means to feel security or authority in their lives.

This is no way to live. Clean eating is a great action step, and real vitality feels great. That said, health isn’t a panacea, and it won’t ever cover for a life that doesn’t serve you.

6. Get back to the actual experience

Stop telling a story about what you’re eating and start feeling yourself eating it. It sounds so obvious, and yet this obsessive story-telling, script running, relentless monologuing is exactly what we do.

Forget the health story of what’s in front of you. Forget its sourcing. Forget how somebody on Food Network would judge it. Forget what your coworkers or mother-in-law would say about it. Cut off all language, and just be with your food the way a young child is.

Exchange words for sensation. Forgo judgment for mindfulness. Give yourself over to the sensory experience of what you are putting in your body. Smell it. Feel the texture. Take it in visually. Get in your own body’s responses to it.

7. Be grateful for every bite you take

It’s not a huge step from mindfully experiencing your food to being grateful for it in the moment. When we drop the story about something, we can finally be present with it. There’s a lightness to the moment. We’re open to enjoyment of it. How could we not be grateful for the chance to nourish our bodies?

If anxiety is fear of outcomes or impact, it has us in the future. If it’s unease about where something comes from, it has us in the past. Gratitude flows most strongly from the present. When we’re here in the now, when our minds are in the same time as the meal in front of us, we can at last enjoy that meal in peace.

Thanks for reading, everybody. Has this kind of anxiety ever been part of your story? What changes helped you? I’d love to hear your comments and additions here. Have a great end to the week.

The post 7 Ways to Deal with Food Anxiety appeared first on Mark's Daily Apple.



from Mark's Daily Apple http://ift.tt/2dxh3t9

Pumpernickel Salmon Red Pepper Sandwiches

Foodblog (6 of 8)

When I was little every Christmas Day, after the presents were all unwrapped, we drove from my grandmother’s house in Lakewood, New Jersey down to my other grandparents’ house in Towson, Maryland for Christmas dinner. For lunch we often stopped at a bagel shop that split the three-hour drive in half. And every single time I got a pumpernickel bagel with cream cheese. Both of my grandparents served excellent sandwich bars with delicious pumpernickel bread – it has always been a favorite of mine.

I still think that Great Harvest bread is the healthiest and freshest tasting bread around, but I have been having fun branching out a bit now that I don’t have unlimited loaves at my fingertips. Pitas, english muffins, pumpernickel!

Foodblog (1 of 8)

This sandwich is the bridge between two of my favorite dishes: smoked salmon and cream cheese bagels, and cream cheese smothered in red pepper jelly. I love the sweet-spicy combo! Red peppers and spinach add some healthy veggies to the mix.

Foodblog (7 of 8)

For this recipe I used a whipped cream cheese so I could slather it on thick!

Foodblog (2 of 8)

Nestle the red peppers into the cream cheese so they don’t fall out.

Foodblog (3 of 8)

Serves 2!

Foodblog (5 of 8)

 

Pumpernickel Salmon Red Pepper Sandwiches

6079706

Ingredients (2 sandwiches)

  • 4 slices pumpernickel bread
  • 4 tbsp whipped cream cheese
  • 2 tbsp red pepper jelly or chutney
  • 1/4 cup chopped red peppers
  • Handful baby spinach
  • 4 ounces smoked sockeye salmon

Instructions

Spread 2 tbsp cream cheese and 1 tbsp of red pepper jelly on the two sides of sandwich.

Press red peppers into cream cheese.

Layer salmon onto red pepper jelly.

Top with spinach and press together.

Powered by Recipage

Pumpernickel Salmon Pepper Sandwiches

Foodblog (8 of 8)



from Kath Eats Real Food http://ift.tt/2dtBSGn

Clean Eating Thursday Recipe Linkup – Chicken Dinners

Clean Eating Thursday Recipe Linkup - Chicken Dinners

Meat is very often the main course at the dinner table and many clean eaters turn to the old, traditional chicken recipes they’ve made over and over again. And yes, it can get boring.

Even I’m… Read more →



from The Gracious Pantry http://ift.tt/2cDe7FY

Wednesday, September 28, 2016

Morning Iced Coffee Date: Chicago Edition

Good morning and a happy, happy, HAPPY Thursday to you!

My first iced coffee date was a big hit with you guys, so I thought it might be fun to include it as a regular feature on CNC. I really love hearing from you guys and hope you’ll chime in again this week! 🙂

iced-coffee-date-2

So, I was in Chicago earlier this week for an event with Star Market to learn more about their organic line, O Organics. It was a great event (recap coming soon), and I’m so happy that I had the opportunity to work with the brand again. (You guys might remember the trip where I met Tiffani Thiessan, the brand’s spokesperson for their Signature line. So cool.) Anyway, I arrived in Chicago with a few hours to spare before the event kicked off, so I took advantage of the beautiful weather and ran along the lakefront.

If we were drinking (iced) coffee together this morning, I would tell you that it was awesome. Like, truly awesome. Like, I haven’t been that happy on a run in awhile. The scenery was, of course, incredible, but I felt really good. Light on my feet. No heavy legs. Didn’t feel like dying. #runhappy for sure.

img_1782-1280x1280

But what made my run so enjoyable (I think) was the music. I found a new Pandora station: Country Fitness Radio, and I really like it. And I’m actually kind of embarrassed admitting it. I’m SO not a country person. So, so, so not. (Or so I thought?) But, recently (like this summer), I started to kind of like country music. Not the sappy, depressing stuff, but the “I want to party and have fun” kind. It reminds me of summer and good times, good friends, and the whole bit. I guess I just have a lot of positive associations with “pop country” music, so it pumps me up and makes me happy when I’m running. (P.S. I haven’t even told Mal about my new love for country music because I’m still kind of embarrassed about it! Ha!)

Moving on…

Ok, this is more for the locals/anyone who flies out of Logan, but if you fly United, there’s an incredible cafe/food station called the Berkshire Farms Market at the very end of the terminal. It had SO MANY delicious and healthy options, I just had to tell you guys about it. I ended up getting a Kale and Sweet Potato Salad with quinoa and then buying some grilled chicken breast for some added protein (loved having this optoin). It was epic and probably the best meal I’ve ever had from an airport!

img_1688-1280x1280

I enjoyed one of these Super Gooey Peanut Butter Chocolate Drops at the O Organics event and, to my surprise, they were gluten-free and made with chickpeas! They were so yum, and I totally couldn’t taste the chickpeas!

img_1920-1280x1280

Some “rumors” I heard while in Chicago (please confirm or deny, if possible):

Any size pumpkin at Trader Joe’s costs $4.99. I’m all over this if it’s true! We need pumpkins!

Swedish Fish Oreos are a thing? What? WHAT. I heard mixed reviews about them, but, really, the people at Nabisco have lost their minds. I don’t understand that flavor combo. Are they any good??

TSA Pre-Check only costs $85 and is valid for 5 years? Again, what? And WHY haven’t I done this?!

The end.



from Carrots 'N' Cake http://ift.tt/2cXoqFL

My Favorite Healthy Pregnancy Foods!

I’m in the home stretch of my first pregnancy and I thought it would be fun to give you a little insight into what I’ve been eating! If you’ve been following me on social media (Instagram: thefoodbabe & foodbabemama), you know … Continued

The post My Favorite Healthy Pregnancy Foods! appeared first on Food Babe.



from Food Babe http://ift.tt/2d9I4kW

How Should You Balance Your Fat Intake?

Apple-Cinnamon-Walnut Skillet Cake

Fall is in the air! And what better way to celebrate than with a slice of healthy and delicious Apple-Cinnamon-Walnut Skillet Cake?

Start by choosing your favorite variety of in-season fresh apples. I’m partial to “sweet-with-a-hint-of-tang” Honeycrisp apples, but it’s always fun to see what new varieties are popping up in grocery stores, farmers markets and CSA boxes this time of year.

In addition to naturally sweet apples, other nourishing ingredients in this Apple-Cinnamon-Walnut Skillet Cake include Omega-3-rich walnuts, along with a duo of fiber-rich flours: whole-grain buckwheat and brown rice. Cinnamon takes the flavor up a notch, and with no eggs or dairy, this cake is perfect for anyone following a vegan diet.

Even better? It’s totally acceptable to pair a slice of this Apple-Cinnamon-Walnut Skillet Cake with some protein-rich Greek yogurt and happily declare “Breakfast is served!”

Apple-Cinnamon-Walnut Skillet Cake
Serves 8

1 cup buckwheat flour
1 cup sorghum or brown rice flour
1 tablespoon + 1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 tablespoon + 1 teaspoon flax meal
1/4 teaspoon salt
1/2 cup pure maple syrup
1/2 cup high-oleic sunflower oil or canola oil, plus extra for pan
1 teaspoon pure vanilla extract
1/3 cup sparkling water or unsweetened dairy-free “milk”
2 large apples, cored and shredded
1 cup chopped walnuts

Preheat oven to 350 degrees F. Grease a 10- or 12-inch cast-iron skillet with oil, and set aside.

Combine all the dry ingredients in a mixing bowl, and stir with a fork or whisk until well combined. Add maple syrup, oil, vanilla and water or “milk” to dry ingredients, and stir well with a fork to combine.

Grate apples with a box grater or a food processor with a grater attachment blade, and chop walnuts. Add apples and walnuts to batter, and stir to combine.

Spoon batter into skillet, and spread evenly. Bake in oven for 20 to 30 minutes, or until the top is lightly browned. Remove from oven and cool for 5 minutes before slicing into 8 wedges for serving.

Per serving: Calories 425; Fat 26 g (Saturated 2 g); Cholesterol 0 mg; Sodium 180 mg; Carbohydrate 48 g; Fiber 5 g; Sugars 17 g; Protein 6 g

EA Stewart, MBA, RD is a registered dietitian nutritionist specializing in wellness and GI nutrition. In addition, EA is the creator of The Spicy RD, which features delicious gluten-free recipes made from healthy, seasonal ingredients.



from Healthy Eats – Food Network Healthy... http://ift.tt/2dk9chn

Mal’s First Experience with Stitch Fix Men

If you haven’t heard already, Stitch Fix now offers styling services for guys!! Obviously, my husband was pumped to learn this fun fact be he actually has a sense of style! Ha! But, really, Stitch Fix is for those of us who have zero sense of fashion as well as those who love it!

SAMSUNG CSC

Stitch Fix Men just launched earlier this month, so, to celebrate, they contacted me to see if the special guy in my life would want to test it out. Mal loves fashion and actually pays attention to it (I mean, he looks at the J.Crew catalogs that come to our house instead of just throwing them out), so I knew he’d be alllllll about Stitch Fix Men. Stitch Fix also offered to waive Mal’s styling fee, so he really had nothing to lose. Plus, Mal is already a fan of these box-type clothing subscriptions because he likes owning the newest, most in-style pieces, so he was totally game!

SAM_1870 (1280x853)

Like Stitch Fix’s women’s clothing, all fixes are tailored to your guy’s budget and style. Stitch Fix Men offers the exact same personal styling service that we Stich Fix fans already know and love. Now, our boyfriends, husbands, brothers, fathers, coworkers, and more can enjoy everything we adore about Stitch Fix—tailored to his taste, needs, and lifestyle.

SAMSUNG CSC

Stitch Fix Men stocks a range of established and emerging brands, such as Ben Sherman, Marine Layer, AG Jeans, Original Penguin, and Woolrich. (A Henley from Grayers in Mal’s first fix immediately caught his attention!) They also debut exclusive brands, developed in-house, based on male clients’ feedback.

SAMSUNG CSC

Ok, are ready to see what was inside Mal’s first Stitch Fix Men fix? Oh, I bet you are! Top left to right (a la flat lay, of course):

  • Grayers Byron Double Cloth Henley
  • Hawker Rye Essential Wash Long Sleeve Shirt
  • Flag & Anthem Randolph Single Striped Tee
  • 7 Diamonds Journey Straight Fit Chino
  • Mavi Jake Slim Leg Jean

SAMSUNG CSC

Mal was really excited about his first fix because, at first look, he loved everything– the quality, brands, colors—his stylist nailed his sense of style.

stitch fix men henley

The Grayers Byron Double Cloth Henley? It was a keeper for sure. (Mal actually smiled when he took it out of the box.) He loves a good Henley shirt and this one was top quality, soft, cozy, and perfect for his wardrobe. It was exactly his style. Keeper.

stitch fix men_henley shirt

Mal also liked the Flag & Anthem Randolph Single Striped Tee, which he said wasn’t something he’d normally pick out for himself, but he liked how it looked once he had it on. He liked that it was a little different from what he normally buys, so it was another keeper. Two for two!

SAMSUNG CSC

Mal initially liked the Mavi Jake Slim Leg Jean, but he’s kind of particular about jeans. He prefers a more structured jean and these ones were a bit more relaxed once he put them on, so he ended up passing on them.

SAMSUNG CSC

And, finally, the Hawker Rye Essential Wash Long Sleeve Shirt and 7 Diamonds Journey Straight Fit Chino were both pieces Mal really liked, but, unfortunately, both were a bit too big. Bummer. I liked them too!

SAMSUNG CSC

Mal was also disappointed that neither item worked out. I told him to be sure to leave feedback about sizing, so his stylist can adjust for his next fix.

SAMSUNG CSC

All in all, Mal had a great first experience with Stitch Fix Men. He kept 2 out of 5 items, and he already scheduled his next fix. He’s hooked!

Question of the Day

What guy in your life would enjoy/needs Stitch Fix Men?



from Carrots 'N' Cake http://ift.tt/2dz6z9g

Lately

Foodblog (1 of 9)

^^Green smoothie blend! I’ve been making them with banana, milk, oats, Vega Coconut Almond, peanut butter, and lots of spinach.

Foodblog (4 of 9)

I’ve been having lots of luck with Mazen’s eating. I think the increase in effort is paying off. I made chicken noodle soup and he ate a deconstructed version. He still needs a lot of nudging to try something, but I am very pleased with the amount of foods he has tasted lately. (Celery!) He ate the bread first (duh), then one noodle, then one bite of chicken, and then we had to talk about the veggies which eventually all got eaten. Just.Keep.Trying. I am fairly confident in a year he will be a pretty good eater. (Knock on wood!)

Foodblog (3 of 9)

The little rascal!

Foodblog (1 of 1)-4

Another night we had Cook Smarts baked ziti with broccoli. This meal was actually a huge success after an initial protest. [My broccoli has some blue cheese dressing on top!]

Foodblog (1 of 1)

For lunch the next day I had leftover ziti with a kale and feta salad.

Foodblog (8 of 9)

This dinner was enjoyed during Karen’s visit. We made steak and baked potatoes with salad on the side.

Foodblog (4 of 4)

And finally, Sarah, Gaby, and I did a joint dinner with all the kids. We pretended they were in a restaurant and waited on them. It was cute!

Foodblog (1 of 1)-2

The moms had Ina Garten’s Curried Chicken Salad that I made and brought over. I cooked the chicken in the Smart Bowl set and it worked really well! I sliced it into pieces first and then microwaved in the bowls for about 3 minutes (in two batches). It wasn’t dry at all!

Foodblog (6 of 9)

Served over greens with a zucchini bread “donut” Sarah made on the side : )

Foodblog (1 of 1)-3

Hope you are having a great week!



from Kath Eats Real Food http://ift.tt/2d92KcH