Fancy in 5 Steps! 🥂 Charcuterie Board

The inspiration for this came from a 3 and 6-year-old. We were to host a small, casual gathering and we sought to satisfy everyone without killing ourselves. Aha! A charcuterie board is like fancy buffet but far simpler to build. We used two cutting boards that Mr. Chef made, but you don’t need custom end-grain cutting boards to accomplish this festival of food. The cutting board could come from IKEA, or use serving tray. Have a bit of fun with your imagination and what you already have in your cabinets. Presto!

In hosting, as in life, we prefer balance and elegant simplicity, and fun with perhaps a *sprinkle* of fancy. It’s okay to throw something together and even bring in a bit of whimsy.

Classic” and “chill” were the words we chose to foster while hosting a small gathering recently. So when we were pondering what to serve, the idea of having a variety and simple foods- a smorgasbord- stood out. Call it that, a Hungarian cold plate or “Hidegál”, or, because it sounds so nice to say, charcuterie board (the way we like to remember to pronounce it: “shar(k)-coo-ter-ee”; say it fast enough and the “k” glides you right through the word). Other reasons we love this:

Unstuffy – at its heart, a charcuterie board is very finger-friendly and is even great for kids

Healthy – we went mostly for organic produce & gluten-free items but also had quality meat products for omnivorous types.

Visually appealing – because we all ‘eat’ with our eyes first, we really wanted to provide a cheery, colorful palette of foods from which to choose

The Steps

  1. Think about your guests – do they have dietary restrictions or allergies? Food preferences? Will children be present?
  2. Plan your board(s) – think of food groups (healthier versions of fat, protein, carbohydates) and accessories (dips that go well with chips, carrots, and celery for example). This helps provide a balanced and light meal. Bonus: make a ‘rainbow’. Get creative and perhaps offer a fruit and vegetable option for each color – such as orange bell peppers and orange slices.
  3. Go shopping and prep the produce. Here are some items you might want for your custom board(s): vegetables (bell pepper, carrots, celery, cherry tomatoes, cucumbers, radishes), fruits (orange and apple slices, blueberries, strawberries, raspberries, kiwi, grapes – dried fruit is also an option!), cheeses, deli meats (salami, turkey, ham or chicken), crackers and/or bread, dips (hummus, Ranch, herb-infused olive oil), olives, pickles, seeds (pumpkin and sunflower), chips, and chocolate.
  4. Decorate your boards! Use little bowls for dips, dishes or plates, cutting boards, and utensils to design a beautiful, curated offering to your guests.
  5. Relax, eat and enjoy!

Review: True Food Kitchen

True Food Kitchen at Easton Town Center, Columbus, Ohio

It was another hot day in Phoenix when we first went with our friend to True Food Kitchen. Because we were both dietitian-foodies, we had tried all sorts of local restaurants and smoothie shops…but this restaurant was different. We found out that it was created by our long-time hero, integrative physician Dr. Weil. The food was authentically good – healthy and delicious (so nice when we don’t have to choose between the two). It’s fresh without trying too hard.

During one of our last visits to the Arizona True Food Kitchen, we expressed to our waitress how Columbus could be a great place for another location. When she returned, after speaking with her manager, she told us that there was one on the way. We could scarcely believe it. So we rather (im)patiently waited. And waited some more. AND THEN…

It looked like our wish was about to come true. We mentally planned a jubilant parade through Easton to celebrate the opening.

But you all know what happened. Covid. So another year of waiting.

It was a moment of absolute glee when we were able to visit last week. Did we go a bit overboard? Yes. After hours of wistfully looking at the menu and planning, we were finally able to pick up a rather gigantic order so that we could try nearly everything, and report to all of you. Ah, the things we do for love & food.

Their fall menu had just come out; here’s what we ordered and recommend:

The Butternut Squash Pizza. Oh my goodness, the pizza. There is an evening we’ll never forget that took place in Akron, Ohio. We gathered with a group of friends at Vegeterranean (R.I.P. 2011) and, in one of the best decisions of our life, ordered a butternut squash pizza with carmelized onions and balsamic vinegar. It was so very good, we rather desperately wrote down the ingredients and then stored it in our recipe binder, with the hopes and plans of recreating it. Alas, it has not yet happened and the restaurant is no more. Buuuut….remember this moment from Ratatouille?

True Food’s pizza transported us back in time, while keeping our taste buds mindfully primed for the next exquisite bite. (Vegan and can be made gluten-free)

Grass-fed burger – this was for Mr. Chef, but we’ve had it before in the past and remember the deep, umami flavor from the carmelized onions, parmesan, and mushrooms.

Squash soup. This one was a great surprise! Sometimes squash soup can be a bit boring, but this was anything but bland. The blend of spices in the hot soup conjures up hygge-inspired evenings cozied up with blankets, a warm fire, and company of a loved one.

Spaghetti Squash Casserole. This was another favorite from the AZ location and last week we froze it to keep as a meal for when we weren’t wanting to prep dinner. That evening came and the dish reanimated very well after a proper defrosting and cooking. Definitely recommend. (Vegetarian, gluten-free)

Side of Sweet Potato Hash. This order included what looked like overly-roasted spuds and yet the insides were a bit tougher and undercooked. Having had this side before at the other location, we’re not giving up and will order it again.

Roasted Brussels Sprouts. Hands-down a winner. The miso sesame vinaigrette, along with the mushrooms and chili threads, created a savory appetizer.

Tuscan Kale Salad. We forgot to order these without breadcrumbs so Mr. Chef was the lucky recipient of both salads. His review: “it had a tangy, citrus-y dressing and if that weren’t enough, it had parmesan cheese on top. The kale itself is good, so it’s a bit like gilding the lily.”

Desserts

Flourless Chocolate Cake. Back in the day when eating gluten-free wasn’t very cool and restaurants pretty much had only baked goods with regular flour, this dessert was a gold mine. We ordered it every.single.time we went. All you need to know is that it contains chocolate, caramel, and ice cream. This dessert is all that and a sprinkle of cacao nibs. (Vegetarian, gluten-free)

Squash Pie. The flavor was very good and reminscent of pumpkin pie at Thanksgiving. The crust was crisper and the portion more generous than anticipated.

Chocolate Chip Cookies. Gluten-free & vegan, cakey and chocolately. We ordered a half-dozen. Only one survived past Day 3.

While we haven’t seen old favorites, such as Kale-aid juice and the Inside-out Quinoa burger yet, we’re thrilled to see what each season will bring to the menu of True Food Kitchen.

Our aim, despite our perhaps rather obvious obsession with this place, is to provide a balanced review. If you like what you’ve read, take a little trip over to 4052 Worth Ave at Easton Town Center. There’s a good chance you’ll catch us leaving there with a pizza.

Sleeping Better, Together in September

“Wake me up when September ends” – Green Day

While the song is about grief, and we don’t desire to hurry this month along, it makes us think about how most of us struggle with getting enough sleep. So, today we are going to get serious about sleeping better, all together, in September.

Kids are back in school, and, for most of us, the summer activities are dwindling down. The sun is setting a bit earlier and now is one of the best times for us to follow the natural rhythm of the season by getting to bed a wee bit earlier.

The problem is, even if we know we should prioritize sleep, there are a couple tricky things that get in the way. Here are some common issues and ideas to help thwart them:

  1. The ‘Gremlin’ or ‘Inner Child’. This one got us good over the past weekend. It was date night and Netflix paraded a German post-war mystery/thriller show in front of us. Why not give it a try? Turns out that it was a series and, as our normal bedtime rolled around, the Inner Child trickster was all ready to protest “but I don’t wanna go to bed! I want to see what happens AND I’m learning/practicing my German AND tomorrow is Sunday so I can sleep in…” on and on, the rationalizations went. Long story short, staying up until 3am not only messed up our sleep but the tired, slow, foggy thinking and lack of motivation to do anything the next day led to more of the same on behavior on Sunday night. Thank goodness we got back on track on Monday. How to solve this: the first step involves awareness that the voice in your head is one of your inner child or gremlin. How will you be able to tell? Well, generally the thoughts you’ll have are about very short-term, false pleasure and how you “deserve” to do, or eat something. There’s a ton of rationalizing and usually done in a way that fools you into thinking the bad choice is a benefit (i.e. “I’m learning German with this show!”). The inner child doesn’t care about tomorrow’s hangover – it’s all about getting the candy, staying up late, partying and playing NOW – without evaluating potential consequences. Whether it’s with sleep, food choice, or something else, evaluate where the gremlin or inner child tends to pop up for you.

2. Rely less on Willpower and more upon Routines. The former you can only do for a certain amount of time until it either becomes a habit or falls apart. Routines can help create easy, automatic behaviors – just like brushing one’s teeth doesn’t require as much will to execute as it is just following part of the morning or evening ritual. When we turn off our devices at 11:30pm and expect good, deep sleep we are skipping the transition time our brains and bodies need to make before going to sleep. By creating an effective bedtime routine, you’ll signal to yourself that you’re moving into restorative, restful sleep time and you’ll likely see an improvement in both quality and quantity of sleep. Stay tuned for our bedtime routine in a future blog.

3. Don’t “Should” yourself – be Realistic. You might have ideals of going to sleep at 9pm and getting up to be a productive, early bird at 5 or 6am; however, it’s important to be realistic about your evening activities and how late they run (this is why our Experiment in Early Rising & Exercise didn’t work out so well). If you’ve been a night owl for most of your life, part of it could be genetics or your particular cronotype (and is unlikely to change), or you’re going to need to set up some small improvements first (e.g. going to bed at 12:45am instead of 1am). When you put the kids down for bed, do the hours afterward get stretched out as you enjoy some much-needed alone or self-care time? Don’t give up your me-time; adjust the dial a bit and consider watching one or two episodes of your favorite show instead of four before bed. You don’t have to sleep when your kids do, but if you stay up too late, no one will be happy the next morning.

4. Track your Progress and Celebrate your Wins. Remember how the teacher would give you a gold star for reading a book and after 20 stars you got a reward? We can do the same thing for ourselves by tracking and celebrating our own progress. One of the best tools we use, and share with clients, is our Habit Tracker. With a simple sticker or “x” you can see how many days out of the month you had enough water or sleep, got in some exercise or meditation practice. Consider tracking ONLY sleep for this month, in order to not overwhelm yourself. Perhaps a simple prompt “in bed before 11pm” is a place to start tracking your success this month. Celebrate as you see the row of stickers or “x” marks build and reflect to see how the habit has served you (e.g. more energy, etc) well. This will help reinforce the change you’re making.

Let’s create a movement to reclaim our rest as we all sleep better, together, in September.

Recipe: ‘Nacho’ Average Nachos

nachoaveragenachos

These nachos don’t follow the bell curve to the top. Oh no, they are at the tail end in the small, exceptional A+ pool. What makes them more amazing than ‘average’ nachos?

They are, perhaps surprisingly, dairy-free. They are also a good source of fiber, thanks to those black beans, AND they utilize cilantro, rather than more salt, to create a tasty and craveable meal. Ready to give it a try?

Prep time: 5 minutes
Cook time: 8 minutes
Servings: that’s up to you, it fills an entire sheet pan 😀

Disclosure: some of the links below are affiliate links or discount codes, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, we may make a commission

Ingredients

1/2 bag of organic tortilla chips

1 cup black beans, canned

1/2 cup of salsa

1/2 bag of Violife shredded cheddar

1/3 cup cilantro, chopped

1 tbsp jalapeño, diced (optional)

Instructions

Preheat oven to 400 degrees. Spread tortilla chips on baking pan and top with black beans and non-dairy cheese. Place in oven and bake until heated through and cheese has started to melt, about 6-7 minutes. Serve immediately with toppings of salsa, cilantro and other desired toppings such as diced jalapeño. Enjoy!

Recipe: Chocolate Cherry Smoothie 🍒

Boy have we missed juicy organic cherries. Now that we were able to procure some from the local grocery store, we combined our love of this fruit with another favorite food, chocolate. Like many of our recipes, we try to avoid added sugar – even too much of the more natural, healthier kind- so adjust to your sweet tooth accordingly. Give this cherry chocolate smoothie a try!

Prep time: less than 5 minutes

Servings: about 4, makes ~64oz

Disclosure: some of the links below are affiliate links or discount codes, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, we may make a commission.

Ingredients

4 cups non-dairy milk (we used hazelnut from Elmhurst)

1 cup swisschard and/or kale

1 cup cherries (fresh or we used frozen too cool this drink down even more) and 1 cup blueberries

2 tbsp cacao nibs

2 tbsp cacao powder

2 tbsp beet powder (optional)

4 medjool dates

2 tbsp almond butter

4 tbsp shredded coconut

Instructions

Add all ingredients into a 64 ounce blending container and then blend. You got your veggies in, congrats! Enjoy 🙂

Recipe: Easy Breezy Basil Pasta

As many of you have probably heard us say, we love food; however, what we don’t love is spending an hour preparing each meal of the day. Sometimes we just need a lunch or dinner to fit 3 requirements: to be nutritious, delicious, and quick. This meal checks all of the boxes and more – it’s gluten-free and plant-based (vegan even). After the early days of taste-testing gluten-free pastas (mostly with dismal results), we are deeply in love with Banza pasta – it provides about 14 grams of protein per serving, about double that of regular pasta, and is made from chickpeas. *Italian chef’s kiss* You’re welcome in advance 😉

Disclosure: some of the links below are affiliate links or discount codes, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, we may make a commission

Prep time: 15 minutes total

Servings: about 2

Ingredients

1/2 box Banza Cavatappi

1/2 package Miyoko’s Vegan Mozzarella , chopped or shredded

2 cups tomato sauce

2 tsp nutritional yeast

1 tbsp fresh basil, sliced

1 tsp dried oregano

1 tsp dried rosemary

1/2 tsp garlic powder

Instructions

Boil water, add pasta and cook for about 10 minutes or until desired firmness. While waiting, heat chosen tomato sauce on low and add nutritional yeast, dried oregano and rosemary, and garlic powder. Thinly slice fresh basil. Once pasta is done, drain and place on plate with tomato sauce , vegan mozzarella cheese, and fresh basil on top. Easy chickpeas-y meal. Enjoy!

Recipe: “The Blood of Care Bears”

In the quest for unending youth and beauty, legend has it that Countess Elizabeth Báthory would bathe in the blood of her human servant girls (over 600 are said to be victims of this female serial killer).

What have we done to the cherished Care Bears of your childhood? Worry not – Cheer Bear, Bedtime Bear, Good Luck Bear, and Love-a-lot Bear have not been mammocked or torn asunder. Their plush limbs have not been forced through our juicer; however, the color you see may belie that.

Thus, we have named this drink “The Blood of Care Bears” (though, as you’ll see, we much prefer the youth- and energy-enhancing properties of food). Your quest to become an enchantress can begin with your shopping cart.

Sidenote: juicing fruits and vegetables leftover at the end of the week is one of our favorite strategies to help prevent food waste, which is a major problem here in the U.S.

Have fun with it!

Prep time: 10 minutes for rinsing produce, chopping (if necessary) and set-up of juicer

Servings: about 2, 16 oz glasses

Ingredients

4 small beets

1 heart celery

1 whole cucumber

1/2 bunch of parsley (optional)

4 carrots

1-2 pears (depends on level of sweetness you desire)

1″ ginger root (it has some kick!)

Instructions

Remove seeds from fruit. With juicer set up, follow manufacturer’s directions for inserting fruits and vegetables carefully. The order recommended is generally softer produce followed by harder produce (so ending with ginger and beets). Juice until your heart’s content or you run out of produce. Fresh juice is best consumed immediately after juicing, though it may last 24-48 hours in the fridge.

Recipe: Jackfruit Peanut Noodles

Our first instinct was to call this recipe “Jolly Jackfruit” for two reasons: the red and green vibrant colors are reminiscent of the holidays AND it’s a meal that promotes feeling jolly afterward, fueled with plant-proteins and bright vegetables. It doesn’t hurt that the peanut sauce is to-die-for delicious. Use this meal for your new year’s resolutions of eating healthier and/or more plant-based. Enjoy!

Prep time: about 20 minutes

Disclosure: some of the links below are affiliate links or discount codes, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, we may make a commission.

Ingredients

2 cans of young jackfruit

2 tbsp olive oil (coconut oil works too)

6 cloves of garlic, minced

2 cups kale, chopped

1 cup full-fat coconut milk

2 Tbsp coconut aminos (or use soy sauce or tamari)

2 tsp toasted sesame seed oil

1 Tbsp fresh ginger

1/2 cup peanut butter

1/4 cup fresh lime juice (1-2 limes needed)

1/2 Tbsp maple syrup (optional, to help provide a multi-dimensional flavor to the peanut sauce)

8oz rice noodles, prepared according to package instructions

Instructions

Heat the oil in a large skillet over medium heat then add garlic, kale, and red bell pepper to cook for 4-6 minutes. Stir regularly. Drain the jackfruit and remove hard core. Use your hands to pull, or ‘shred’ the jackfruit. Add it to the skillet and cook for about 4 minutes.

Now it’s time to prepare the peanut sauce. In a blender, add the coconut milk, peanut butter, coconut aminos, lime juice, maple syrup, toasted sesame oil and ginger. Blend until smooth then taste and add seasonings or spice until it’s to your liking.

Bring a medium pot of water to a boil and then add the rice noodles and cook according to the package instructions While waiting, pour the peanut sauce into the skillet to coat the jackfruit and veggies with the peanut sauce. Stir and cook for about 2-3 minutes before removing mixture from heat. Serve by placing noodles in a bowl and topping with the jackfruit and veggies. Add cilantro, peanuts, or red pepper flakes for additional flavor and garnish, if desired. This dish is best served fresh but can be easily heated up the next day for a delicious lunch.

If you are allergic to peanuts, take heart – almond butter worked just as well for this recipe.

Roasted Root Vegetables

Roasted Root Vegetables

The beautiful part about a pan of roasted vegetables isn’t just their bright colors, but that you’re able to experiment with different types of root vegetables (e.g parsnips) and use them in a variety of ways during the week. We love putting the roasted vegetables in a grain bowl or on salads.

Yields: about 6 servings

Ingredients

2 medium sweet potatoes

3 medium beets

3 tbsp extra virgin olive oil

1/2 tsp salt

1/2 tsp pepper

Directions

Preheat oven to 350 degrees Fahrenheit and cut the veggies into similarly sized pieces. Place the vegetables in a single layer on a baking sheet and drizzle with olive oil. Toss to ensure all pieces are lightly coated and add salt and pepper. Roast for about 30, turning once, until all the vegetables are tender. Garnish with fresh herbs (parsley, rosemary and thyme work well), if desired.

He Certainly gets our Vote! 🗳️

Decision-making has become almost automated, my food routine is more passive, in a good way. I’ve seen myself make better decisions in other parts of my life. For example, I never would’ve considered that nutrition would impact my sleep patterns.


I best like that your process is curated for each individual. There’s not a cookie-cutter system that you use. Instead, you ask questions about my struggles, and we move forward accordingly.


I think it would’ve helped if I had all the knowledge throughout the process from the very beginning. But that’s something that was out of both of our hands. The only way to attain that knowledge was through experiments. I’ve created a healthy relationship with food. I can have two donuts on a random day and not feel guilty because my overall lifestyle is extremely healthy now.


I’ve seen a significant decrease in weight. I’ve noticed increased focus and productivity (something I did not expect from nutrition). In March, I was fatigued and couldn’t focus during my classes. Now my focus has gone through the roof and I can sit through a three hour class with ease. I’ve felt an overall increase in health. My body, in a general sense, just feels great overall!


Hands down this is the best investment I’ve ever made in myself.”

– Raj Patel, Columbus, OH

Foundations of Health Graduate


Each of us is president of our own lives and Raj has wisely invested in himself. All high-performers – including doctors, lawyers, entrepreneurs, CEOs – need the support of their colleagues and of experts in health & peak performance. Through our work together, Raj also was able achieve one of his main goals, which was to improve his body composition. In 3 months, he lost 33% of his body fat percentage!

What is often needed is not more coffee, but better sleep. Oftentimes we don’t need more bottles of supplements, but food we’ve identified as our most health-supportive ones. We don’t need a masochistic, deprivation diet…we need to learn to change our mindset, get curious, and experiment to see what works.

We are very proud of Raj for his dedication to tracking metrics, willingness to trust the process and try new things, and now, the fantastic results he has achieved. There’s a very good chance that as he emerges from his post-graduate student cohort and maintains his “superhuman” status of being healthy, focused and productive going forward in life.

We reached out to him to see if there was anything he wanted to add; he did: “Additionally, I’d like to emphasize that this was in fact one of the best investments I myself and anyone, in general, could make – largely because of those indirect benefits.”

No matter what this year holds for the presidency….you can always cast a vote for yourself, gather a cabinet, and have the support to level-up in 2020.

Your nutrition expert and coach will assist and guide you on your path to looking and feeling great! Schedule a complimentary 20-minute call to get started.