Eat, Drink, Live Longer

Sharon Palmer is my guest for today’s show. She is a registered dietician, cookbook author, and mom of two sons. Her books are The Plant Powered Diet and Plant Powered for Life. They are packed full of wonderful recipes that I’m having fun trying, and I know you will, too. Visit my blog to find out about the book giveaway!

The topic for today is one that is of interest to many listeners. I’ve heard your questions about how to “go meatless” more often. So, how do we prepare more meatless meals for our families? Is it something you’ve needed some practical tips about trying? Sharon has the answers and she’s sharing them right here. Join us!

What you’ll hear in this episode:

• The differences in terminology: vegan, vegetarian, plant-powered omnivore, etc.
• All the options within the plant world, like grains, legumes, soy, fruits, vegetables, herbs, seeds, chocolate, and coffee!
• The “SAD” (standard American diet), which lacks a wide variety of plants
• The health benefits of a plant-based diet: reduced risk of chronic disease, healthy weight, and reduced carbon footprint
• In Sharon’s 2nd book, a 52-week plan that makes plant-based eating easy and simple
• Simple steps to implement more plant power: more whole grains, nuts, and seeds
• What to do if the whole family doesn’t embrace plant-based eating:
• • Try “meatless Monday” (and get creative!)
  • Offer a variety of flavorful plant-based items with a small portion of poultry or fish
  • Adapt favorite recipes, like lasagna
  • Use meat as a seasoning and not the main course
• “Blue zones”—what are they and where are they found?
• Why the controversy around soy and tofu?
• How to “jazz up” tofu with flavorful sauces, casseroles, and stir-fry
• Sharon’s recipes that I recently tried: Tofu Cobb Salad and Red Lentil Soup with Root Vegetables and Sage
• How to deal with nutrition shortfalls in a plant-based diet
• Cooking with dried beans and lentils
• The growing market and availability of vegan cheeses
• The versatility of cashews
• How to deal with a bumper crop of home-grown vegetables
• Sharon’s favorite recipes: Tortilla Soup and Pho—because they are customizable!
• Sharon’s favorite cookbook authors: Deborah Madison, Rich Landau, and Alex Caspero
• Sharon’s favorite chefs: Tal Ronnen and Matthew Kenney

Resources:

www.lizshealthytable.com

Email: [email protected]

www.sharonpalmer.com

www.superhealthykids.com 

Check out my closed Facebook group: Liz’s Podcast Posse

Why are kids picky? Is it possible to turn finicky eaters into adventurous eaters? You'll be surprised, the answer is YES! Listen in to lots of veggie talk today, because I'm going to be talking about picky eating and I'm going to be sharing two recipes from Chop Chop. One of them is for a delicious, Raw Brussels Sprout Salad and the other is for a Carrot Salad, with mint, honey, lime juice and peanuts (only if you like them).

Sally Sampson will be joining me on the show, today. She is the founder of Chop Chop Kids, which is the non-profit publisher of Chop Chop, the fun Cooking Magazine for Families. This was named The Publication Of The Year by the James Beard Foundation, back in 2013. Sally has written twenty-three cookbooks, so she knows a thing or two about cooking! She's a mom of two and she's written a book called The Picky Eater Project, Six Weeks To Happier, Healthier Family Mealtimes.

Whether you have picky eaters or not, I still think you're going to love this episode, because we have so many ideas for making vegetables more appealing and even including your kids in the cooking process. Listen in now to find out more!

Today, Sally talks to Liz about:

• A life and career changing event that happened in her family.
• More about Chop Chop Magazine, which is distributed in Pediatrician's offices all over the country.
• Her book, The Picky Eater Project and how it all started.
• Her rules, which are neither mean-spirited, nor rigid- they involve treating children with respect.
• What she's noticed about kids at her photo shoots.
• The negative messages that parents tend to give their kids.
• Dealing with issues about texture.
• 90% of kids will eat food that they've cooked themselves.
• Making the dreaded green vegetable more appealing.
• Setting up taste tests for your kids as a fun game.
• The best way to cook broccoli florets.
• Tips for roasting vegetables.
• The thing about lettuce cups...
• The ingredients that go into the Raw Brussels Sprout Salad and why kids love it.
• A lazy tip to make the Raw Brussels Sprout Salad easier.
• Getting your child to do a Recipe Review.
• Letting kids learn about what they like.
• Sally's favorite Cookbook-The Chop Chop Cookbook.
• Sally's Online Cooking Club for Kids.

Links:

Sally's website: www.chopchopmag.org

Sally's Free Online Cooking Club for Kids: www.chopchopcookingclub.org

For a Free Giveaway: Head on over to my website: www.lizshealthytable.com. On my blog I'm going to share the Carrot Salad Recipe and also the information about the free giveaway, to win a one-year subscription to Chop Chop. (US only, please.)

To be part of the Podcast Posse, go to the podcast page on www.lizshealthytable.com and there's a little button in the sidebar that says "Join the Podcast Posse".

Why are kids picky? Is it possible to turn finicky eaters into adventurous eaters? You'll be surprised, the answer is YES! Listen in to lots of veggie talk today, because I'm going to be talking about picky eating and I'm going to be sharing two recipes from Chop Chop. One of them is for a delicious, Raw Brussels Sprout Salad and the other is for a Carrot Salad, with mint, honey, lime juice and peanuts (only if you like them).

Sally Sampson will be joining me on the show, today. She is the founder of Chop Chop Kids, which is the non-profit publisher of Chop Chop, the fun Cooking Magazine for Families.  This was named The Publication Of The Year by the James Beard Foundation, back in 2013. Sally has written twenty-three cookbooks, so she knows a thing or two about cooking! She's a mom of two and she's written a book called The Picky Eater Project, Six Weeks To Happier, Healthier Family Mealtimes.  

Whether you have picky eaters or not, I still think you're going to love this episode, because we have so many ideas for making vegetables more appealing and even including your kids in the cooking process. Listen in now to find out more!

Today, Sally talks to Liz about:

• A life and career changing event that happened in her family.
• More about Chop Chop Magazine, which is distributed in Pediatrician's offices all over the country.
• Her book, The Picky Eater Project and how it all started.
• Her rules, which are neither mean-spirited, nor rigid- they involve treating children with respect.
• What she's noticed about kids at her photo shoots.
• The negative messages that parents tend to give their kids.
• Dealing with issues about texture.
• 90% of kids will eat food that they've cooked themselves.
• Making the dreaded green vegetable more appealing.
• Setting up taste tests for your kids as a fun game.
• The best way to cook broccoli florets.
• Tips for roasting vegetables.
• The thing about lettuce cups...
• The ingredients that go into the Raw Brussels Sprout Salad and why kids love it.
• A lazy tip to make the Raw Brussels Sprout Salad easier.
• Getting your child to do a Recipe Review.
• Letting kids learn about what they like.
• Sally's favorite Cookbook-The Chop Chop Cookbook.
• Sally's Online Cooking Club for Kids.

Links: 

Sally's website: www.chopchopmag.org 

Sally's Free Online Cooking Club for Kids: www.chopchopcookingclub.org 

For a Free Giveaway: Head on over to my website: www.lizshealthytable.com. On my blog I'm going to share the Carrot Salad Recipe and also the information about the free giveaway, to win a one-year subscription to Chop Chop. (US only, please.)

To be part of the Podcast Posse, go to the podcast page on www.lizshealthytable.com and there's a little button in the sidebar that says “Join the Podcast Posse”.

Do you love eating pasta, but you don't think that it makes a healthy meal? Then you're really going to enjoy today's show, as Alexandra Caspero and I, dig into pasta, with a modern, Italian twist and share some easy and nutritious recipes that I'm sure you're going to want to make for your family. Listen in to find out why you really can eat pasta! And yes, you can eat pasta and be gluten free!

Today's guest, Alex, is a vegetarian, who is based in St Louis. She is a registered dietician and she's the voice behind the beautiful food blog, Delish Knowledge. She's also the author of the new cookbook Fresh Italian Cooking For The New Generation. Listen in to today's show and discover more about healthy eating, the Italian way.

Today, Alex and I talk about:

•Two of the recipes from Alex's book - Roasted Vegetable Ziti and Pasta E Fagioli.

•Alex's book- Fresh Italian Cooking for the New Generation.

•Making meat-free meals really enjoyable.

•Alex's meat-free, delicious Mushroom Lasagna.

•The story behind Alex's recipe for her Grandmother's recipe for Pasta E Fagioli.

•Why kids will really enjoy Alex's Pasta E Fagioli.

•The magical properties of pasta water.

•Herbs - they can really take a dish from ho-hum to delish!

•That Italian cooking is meant to be designed as you go, so improvise till your heart's content.

•The difference between whole-wheat pasta and white flour pasta and substituting gluten free pasta if necessary.

•Making your own pasta- great to get your kids involved!

•Alex's favorite recipe in her book – Fresh Corn and Zucchini Gnocchi.

•The different choices that are available for you in Alex's cookbook.

•Alex's favorite foodie- Ina Garten of the Food Network.

•The cookbooks that Alex thinks everybody should have on their bookshelf.

Links:

Alex's website: www.delishknowledge.com

Liz's website: www.lizshealthytable.com – Go to the blog for recipes and for the free giveaway of Alex's book.

Liz's email: [email protected]

Resources:

Books: Everyday Pasta by Giada De Laurentiis

The Flavor Bible and The Vegetarian Flavour Bible by Karen Page and Andrew Dornenburg

Do you love eating pasta, but you don't think that it makes a healthy meal? Then you're really going to enjoy today's show, as Alexandra Caspero and I, dig into pasta, with a modern, Italian twist and share some easy and nutritious recipes that I’m sure you're going to want to make for your family. Listen in to find out why you really can eat pasta! And yes, you can eat pasta and be gluten free!

Today’s guest, Alex, is a vegetarian, who is based in St Louis. She is a registered dietician and she's the voice behind the beautiful food blog, Delish Knowledge. She's also the author of the new cookbook Fresh Italian Cooking For The New Generation. Listen in to today's show and discover more about healthy eating, the Italian way.

Today, Alex and I talk about:

•Two of the recipes from Alex's book - Roasted Vegetable Ziti and Pasta E Fagioli.

•Alex's book- Fresh Italian Cooking for the New Generation.

•Making meat-free meals really enjoyable.

•Alex's meat-free, delicious Mushroom Lasagna.

•The story behind Alex's recipe for her Grandmother's recipe for Pasta E Fagioli.

•Why kids will really enjoy Alex's Pasta E Fagioli.

•The magical properties of pasta water.

•Herbs - they can really take a dish from ho-hum to delish!

•That Italian cooking is meant to be designed as you go, so improvise till your heart's content.

•The difference between whole-wheat pasta and white flour pasta and substituting gluten free pasta if necessary.

•Making your own pasta- great to get your kids involved!

•Alex's favorite recipe in her book – Fresh Corn and Zucchini Gnocchi.

•The different choices that are available for you in Alex's cookbook.

•Alex's favorite foodie- Ina Garten of the Food Network.

•The cookbooks that Alex thinks everybody should have on their bookshelf.

Links:

Alex's website: www.delishknowledge.com

Liz's website: www.lizshealthytable.com – Go to the blog for recipes and for the free giveaway of Alex's book.

Liz's email: [email protected]

Resources:

Books: Everyday Pasta by Giada De Laurentiis

           The Flavor Bible and The Vegetarian Flavour Bible by Karen Page and Andrew Dornenburg

Your host, Liz Weiss, is a dietician, cookbook author, food blogger and the mom of two grown boys, who have eaten her out of house and home, for the past two decades. Liz used to co-host a show called Cooking With Moms and also an online platform called Meal Makeover Moms, from 2008 to 2016 with Janice Bissex. The time, however, came to move on and so came the birth of Liz's Healthy Table.

On today's show, Liz tells you about her journey in the world of nutrition, as a mom and a foodie. She also talks about what you can expect to hear on the show, moving forward, as she's done a survey, to find out what you, the listener, would like as topics. Her guest for today, is her husband, Tim, who is a pescatarian. Listen in to find out what Tim has to say and also what's in store for you on Liz's new podcast.

On today's show, you'll hear:

• About Liz's closed Facebook Group, Podcast Posse- how you can join it and what you can expect to find there.
• Some upcoming guests and topics for future shows.
• What it's like for Liz's husband Tim to be married to a registered dietician.
• Why Tim calls Liz a bully, when they go out to dinner.
• What it was like for Tim at the dinner table, when their boys, Josh and Simon were still toddlers.
• Tim's favorite meal, that Liz cooks for the family.
• What Tim used to eat when he was a bachelor.
• About how Liz loves to camp out and cook over an open fire.
• The cool things you can do when you visit www.lizshealthytable.com
• How growing up was a big, fun, food adventure, with a mom who was a Home Ec. teacher and a really great cook.
• That when kids learn how to cook, they are more likely to embrace eating a variety of healthy foods.
• All about Liz's education.
• The nutritional work that Liz did at CNN.
• Liz's Healthy Lunch Task Force, to advocate for radical and healthy changes in the elementary school's cafeteria.

Links:

Liz's website: www.lizshealthytable.com

Liz's email: [email protected]

Resources:

Books by Yotam Ottolenghi- Plenty and Jerusalem

Your host, Liz Weiss, is a dietician, cookbook author, food blogger and the mom of two grown boys, who have eaten her out of house and home, for the past two decades. Liz used to co-host a show called Cooking With Moms and also an online platform called Meal Makeover Moms, from 2008 to 2016 with Janice Bissex. The time, however, came to move on and so came the birth of Liz's Healthy Table.

On today's show, Liz tells you about her journey in the world of nutrition, as a mom and a foodie. She also talks about what you can expect to hear on the show, moving forward, as she's done a survey, to find out what you, the listener, would like as topics. Her guest for today, is her husband, Tim, who is a pescatarian. Listen in to find out what Tim has to say and also what's in store for you on Liz's new podcast.

On today's show, you'll hear:

• About Liz's closed Facebook Group, Podcast Posse- how you can join it and what you can expect to find there.
• Some upcoming guests and topics for future shows.
• What it's like for Liz's husband Tim to be married to a registered dietician.
• Why Tim calls Liz a bully, when they go out to dinner.
• What it was like for Tim at the dinner table, when their boys, Josh and Simon were still toddlers.
• Tim's favorite meal, that Liz cooks for the family.
• What Tim used to eat when he was a bachelor.
• About how Liz loves to camp out and cook over an open fire.
• The cool things you can do when you visit www.lizshealthytable.com
• How growing up was a big, fun, food adventure, with a mom who was a Home Ec. teacher and a really great cook.
• That when kids learn how to cook, they are more likely to embrace eating a variety of healthy foods.
• All about Liz's education.
• The nutritional work that Liz did at CNN.
• Liz's Healthy Lunch Task Force, to advocate for radical and healthy changes in the elementary school's cafeteria.

Links:

Liz's website: www.lizshealthytable.com

Liz's email: [email protected]

Resources: 

Books by Yotam Ottolenghi- Plenty and Jerusalem