Sentences with phrase «thoughts around food»

Plant - based made sense to me ethically, holistically, nutritionally - speaking, and honestly, it has helped me more than anything else surrounding my attempts at recovering from disordered thoughts around food.

Melanie Joy — Authentic Food Choices — TED Talk — Awesome video on the reality of our thoughts around food and eating animals by a Harvard psychologist.

If we repeatedly tell ourselves not to eat certain things, things we enjoy, then we are setting ourselves up to feel guilty and promote unhealthy thoughts around food and eating.

It's actually what helped me lose over 40 pounds by actually doing and thinking and — and acting in the way that they act and do and think around food.

I found that all my bad thought around food were coming back (restriction, low calorie, eat less to lose more weight, etc) and then i felt guilty when eating.

Not exact matches

«We have food all around us all the time, and if we haven't eaten for three hours we think we're starving,» he said.

«I think of us as the exporter of Louisiana food, both in the United States and around the world,» Bachelder said, «because if you haven't tasted these incredible flavors, you just haven't lived yet.»

Additionally, this allows Whole Foods to increase their thought leadership around healthy foods within communities by promoting the correct content exactly where it is most relevant.

I personally believe that the above are good enough reasons to add pressure to Treasuries, but if we want more food for thought, we can not forget that China is the largest holder of US government bonds after the Fed and if the rhetoric around a trade war escalates we can assume that this point would most likely be touched by Chinese counterparties.

It may be easier for a retail shop to think of their promotions around apparel or food and when they're in season.

I think the greater danger is that the non-apocalyptic folks are too busy with mundane business (like just keeping food on the table) to get involved in turning this ship around.

So I think it is difficult to be a young Catholic today, with what Christopher West aptly names the «fast food» of sex all around us.

I think this is one of the best comments about food I have ever heard; «I realised that with every bite of food we take we are voting for how we want our mind and body to feel and how we want the world around us to be.»

I started writing a blog in November, but it took me quite a long time to really take that step, as I had always been wondering what other people might think of me blogging about healthy, mostly plant - based food, as most people around me don't share this interest and think quite different than I do.

Of course, it's an issue seen around the world, and I thought this table puts the high environmental and economic costs of food waste into perspective.

I don't think we have a typical dinner, but whatever it is, it's always focused around vegetables and whole foods.

Around the world, people sprinkle, slather and squirt condiments on their food without a second thought.

I think it's mostly because I tend to think of cupcakes as kind of «trendy,» what with all of the cupcakes - only shops that popped up all over New York City for a while, and had people queueing around the block (for the record, I never once even considered waiting in line for food like that).

I understand where you are coming from, and I think gluten free cookbooks can be marketed to different GF audiences — the gluten free crowd is large enough that there is room for different types of GF books, and so I see a place for both books that do include naturally GF recipes (which I might call a GF lifestyle cookbook for an all around book with a variety of types of GF foods), and books whose purpose would be to focus on the more technical recipes of replacing gluten.

For you see one of my favorite food bloggers and all around wonderful person Barb, of Winos and Foodies, thought it would be a good idea to see if there were in advances in chemotherapy.

Once visited, Cornwall is not easily forgotten and Chris of Cooking Around the World, found that once he started thinking about Cornish food, he couldn't rest until he'd made a pasty.

It definitely isn't the power food group government agencies like us to think it is, but moreover, for many of us, it contributes to digestive upset, inflammation, skin problems and all around phlegmyness.

I still don't own a spiralizer and I feel like I'm literally the only food blogger who doesn't I didn't know coconut vinegar existed, but it sounds like something I would love Oh, and I've never tried daikon, I don't think I can find it here... But, I'm going to keep my eyes peeled and see if it pops up in some of the more ethnic food stores around here!

Sorry I am so late getting around to you Jhuls... and I thought I already left a comment... I think all this good food had gone to my head and not just my stomach.

Food definitely has the tendency to disappear around these parts... I think I have tiny little kitchen gnomes that come out at night.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

I think Vegan MoFo is a great excuse to go eat some vegan food around town, so off I went with the boyfriend and his Mum to one of my favourite places in town: Nunu (1178 Queen St. West, Toronto).

I think it's part of the collective food - lovers» experience to crave salads as soon as spring rolls around.

«We're unique in that we deliver to their door, and they appreciate that we've been around a long time, but they don't use us out of nostalgic thought, they use us because we fulfill a food need of theirs.»

Schoolchildren around Merseyside are enjoying a meat free week this week courtesy of Food for Thought.

While spring definitely hasn't sprung around here, I kept thinking what a quick and delicious side this would be for grilled food come better weather.

After parading five hundred tons of sweets around here I thought it was time for something a little bit healthier — but it had to be good, because food that tastes like cardboard is definitely not allowed on this blog.

It's one of those things that if you think your recipe may not TOTALLY work, throw some salty goodness around that thang and, poof, face plant - able food in an instant.

I'm constantly thinking of ways to make unprocessed food fun for my kids and this recipe was a hit all around.

Usually my «meatloaf» recipes involve nuts because I think they add a heartiness to the dish but since I do try to create recipes for people with various food allergies, I nixed the nuts this time around.

Around 50 % of trainers thought the uptake of food safety -LSB-...]

I'm sure most people who knew me had already written me off as a lost cause, thinking I was doomed to a life of fast food and Velveeta; I might well have been if it weren't for a sudden explosion in my tastes that happened around this time.

I also think it is CRUCIAL to have a small little treat around if you're making your way over to a whole foods diet — especially in the beginning stages.

I think the term super food gets thrown around far too often.

While my thoughts generally revolve around food during the daylight hours, I've definitely been known to be struck with recipe inspiration in the wee hours of the night, hence this little ditty.

If you've been needing a reason to keep your food processor around, I think this just might be it.

We welcome grocery industry executives, independent retailers and wholesalers, food manufacturers and service providers from around the world, sharing fresh ideas and innovative thinking to help strengthen the grocery industry and build profits

Because... let's get real; I can't have a diet that revolves around flour, butter, sugar, and chocolate, so I thought it'd be fun to blog about some of the other foods I love.

Body in Tune: Consumers are increasingly personalizing their own nutrition intake, making food choices based around what they think will make them feel better.

They make food choices based around what they think will make them feel better, and they experiment with free - from products and specific diets like paleo.

But in that save - the - banana - peel moment, I thought about how wasteful we can all be with food, especially around the holidays.

As someone who doesn't get excited at the two words «pumpkin spice,» my initial food thought when fall rolls around concerns cinnamon, nutmeg and all those warming flavors.

Admittedly, once in awhile, I'll get a mild bean flavor, but I think that's because my food processor couldn't quite get its maw fully around the mixture to fully decimate all the beans, and because I have a palate that hones in on things sometimes.

See what food manufacturers are doing around the world in a way you never thought possible.

I follow the Fife Diet ethos «Think Global Eat Local» which guides us to source 80 % of our food locally and in season but also allows us to source 20 % from further afield so we can still enjoy spices and specialities from around the world.