Finding Balance Through Food
If you enjoyed our baked ziti recipe, then you’ll love our lasagna. It incorporates the same simple ingredients to create another nutritious and family-friendly comfort meal. Once again, we substitute ricotta cheese with a creamy white sauce called béchamel.
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These muffins are simple, delicious, and a great way to make use of fresh apples—really any kind will do. While they’re enjoyed year-round in our house, the addition of cinnamon makes them the ultimate autumn snack.
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Hungry. Low energy. Trouble sleeping. Irritable. Anxious. Hair falling out. Changes in mood. Always cold. These describe Julia when she was in the throes of her eating disorder. They also describe the symptoms experienced by kids with chronic hunger due to poverty. I find it curious that I have a daughter recovering from an eating disorder and a volunteer job coordinating a food assistance program for public school students with food insecurity. I didn’t think about this serendipitous connection in my life until it came to writing this post, and now that I am, I’m wondering if it was a subconscious, spiritual intervention or simply a coincidence. It gives me pause.
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We always make this creamy vegetarian classic when the temperature drops in New England and locally grown winter squash becomes available. You can count on us to bring a larger quantity to seasonal celebrations like Thanksgiving and potlucks. Once Julia’s sole “safe food” at these festivities, she now enjoys it in addition to mashed cauliflower, and pumpkin pie.
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Old-fashioned braided breads like challah are familiar to Katherine, who grew up with an Eastern European mother. When she came together with her wife Susan, Susan’s Jewish roots elevated challah to a place of tradition for Shabbats and high holidays. The 2-tier style challah we make today melds the past and present and is outstanding for French toast.
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This plant-based alternative to classic Italian-style meatballs is packed with flavor and nutrition and not too difficult to prepare. We enjoy them served over spaghetti with homemade marinara sauce and garden-fresh basil.
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Soft pretzels remind us of visiting our beloved Aunt Ruth and dearly missed Uncle Gary in New York City. While our recipe is smaller in size and not nearly as salty, the shape and flavor are authentic to the original. For a stellar snack, we dip them in homemade hummus.
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It’s that time of the year when kids say goodbye to summer and return to school. While the current state of the world is posing unprecedented challenges to students, that transition—even under more normal circumstances—was always difficult for me. Whether it was in eighth grade when I rapidly spiraled into an eating disorder days after the school year began or my first hospital admission in the fall of ninth grade or having to medically withdraw from college last year after only one month, going back to school consistently caused quite a few problems.
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Nourish 