Juicing Recipes - Ultimate Juice Recipe Resouce

I’ve partnered with Fidelity & MEFA for this post in support of the U.Fund Dreams Tour. As always, all thoughts and opinions are my own. Quinn is ALL about arts & crafts lately. He has a little smock that he likes to wear, so anytime he’s in the mood to get crafty, he grabs it from the cabinet in his playroom and shows us that it’s time to “paint.” Well, he likes to color with crayons and markers, but painting is the most fun for him! Since our little guy is really digging the crafts lately, we’ve created a few “projects” for him to do. Most recently, we bought some cardboard ghosts to decorate. Quinn actually wants to be a ghost for Halloween, so he was really excited about them. And it was such an easy craft project. We already had stickers, markers, and paint at home, so we set up everything on the dining room table and, just like that, we had an art project to do. Mal and I helped decorate the ghosts too, so it was a fun family project for everyone. Side no...

We really like to eat. We choose restaurants based on portion size. We work out just to increase our capacity for guilt-free gluttony. And even when we don’t actually like it, we still want it because the food industry employs experts in brain hedonic processing to engineer food products your brain literally cannot stop craving.  As Louis CK put it, we don’t stop eating when we’re full, we stop eating when we hate ourselves. I’m not immune. In college, they called me Arnold, after the pig from Green Acres, because I could (and did) out-eat anyone. Linebackers 1.5x my size were no match.  I love food, but I’m not interested in cramming as much food as I can get away with. Not anymore. I’ve mentioned the concept of the minimum effective dose before, or the smallest dose that provides the desired outcome or effect. This applies to exercise, to sunlight, to carb intake, and to calories in general. It is this caloric efficiency that describes my goal for the last dozen years:...

This trio of healthy Brussels sprouts recipes is delicious enough to convert even those who feel dubious about this vitamin C-packed cruciferous veggie. Here, the leafy sprouts get their moment in the spotlight first as the star ingredient in a delicately crunchy raw salad, then tossed into a peppery pasta carbonara and finally topped onto a shiitake-sesame rice bowl and drizzled with a smoky tahini dressing. Brussels Sprouts Carbonara (pictured above) Serves 4 Salt 8 ounces quinoa spaghetti 4 strips bacon, cut into 1/2-inch pieces 1 clove garlic, smashed 8 ounces shredded Brussels sprouts 2 large eggs, at room temperature Freshly ground black pepper 1/4 cup pecorino, optional Cook the pasta in a large pot of boiling salted water until al dente. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp; drain, reserving some of the bacon fat. Using the same skillet, cook the garlic and Brussels sprouts, stirring occasionally, until golden, about ...

^^When you walk to school with a turtle peeking out of your backpack! Mazen said: “He looks like E.T.!” Breakfast of eggs, grapes (which I am currently obsessed with), and blueberry mini muffins I have coming up for a recipe post! Next up: green smoothie, fried egg, and mango. And finally, a pita stuffed with banana and almond butter and a handful of raspberries. Mazen is currently obsessed with stuffed pitas : ) I had a lot of soup for lunches last week. This was a Cook Smarts chicken soup, which I topped with cheese and Greek yogurt. One day for lunch I got a big green smoothie from The Juice Place downtown. This guy was the almond butter one with added spinach and granola on top. Lunch date at Lampo ! I had the kale salad (which is small but mighty) plus the Hell Boy pizza, which is the BEST! So spicy with a drizzle of honey, and the prosciutto pizza with arugula and lemon is another favorite. For dinner I went over to Sarah’s and made a Cook Smarts butternut squ...