http://www.thealternativedaily.com/
Benjamin David of Munich, Germany has a pretty ingenious way of getting to work in the morning. Take a look: That’s right… instead of spending long stretches of time sitting in a car, getting leg cramps and cursing at other drivers, David zips up his wetsuit, tosses his clothes and laptop into a waterproof, floating […]
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You readers are so smart! Some of our best tips and ideas come from questions, suggestions, or comments you guys leave for us. Here’s one that’s proof of that.
Back in May, we worked with the founders of The Financial Diet, an amazing site dedicated to money and everything it touches, to come up with the ultimate list of the best things to buy and the things to skip at IKEA. Because otherwise, let’s be honest, we’d end up spending all our money on all the things.
Read more: Buy This, Not That: IKEA Kitchen Supplies
The post suggested skipping the LEGITIM cutting boards. Sure, you can get a two-pack for just $3.99, but they scratch easily and aren’t flexible enough to funnel ingredients into a pot. And “for something like a simple cutting board, you’re much better off going to a Marshalls or Home Goods-type place and getting a much higher-quality board for the same price point.” Convincing points, right? They were — until they weren’t. One of our readers left a comment that had us running to our nearest IKEA.
Keep reading to steal her brilliant idea.
http://www.thekitchn.com/feedburnermain
A Germany grocery store has made a strong statement on racism and xenophobia by modifying their supermarket’s product lineup.
Edeka, one of Germany’s largest grocers, recently pulled all foreign food items from the shelves at their store in Hamburg. The stint lasted one day, but it showed consumers how limited their culinary choices would be if diversity were eliminated from the food world.
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It’s Friday, everyone! And that means another Primal Blueprint Real Life Story from a Mark’s Daily Apple reader. If you have your own success story and would like to share it with me and the Mark’s Daily Apple community please contact me here. I’ll continue to publish these each Friday as long as they keep coming in. Thank you for reading!
I clearly remember my first experience with binge eating. I was only about ten years old, but my home life was in chaos. My dad had recently lost his business and declared bankruptcy, and we had to sell our home and almost all of our belongings. The turmoil was hard for my parents, but was absolutely traumatic for my younger sister and me. I remember waking up during the night and hearing them fighting over the situation. My sister and I were too young to understand the details, but old enough to know it was really, really bad.
At some point during that very rough time, I bought a bag of candy. This was an unusual occurrence for me because for most of my early life I was not allowed to eat sugary foods, and especially not candy. Once I had that bag of candy in my possession, though, I was obsessed. On that same day, within the course of an hour and with nobody watching me, I ate every last piece. For that brief time, I felt safe and happy. A drive in my brain was turned on that I had never experienced before. I had to eat it all and right now.
Not surprisingly, eating all that sugar in one sitting made me sick. I had a terrible stomach ache that lasted the rest of the day. I knew exactly what had caused it, but that didn’t deter me from wanting more. As soon as I found a way to get access to candy again, I followed the same patterns of sneaking it into my room and settling in for a binge that provided comfort for a fleeting amount of time.
Sadly, I battled binge-eating disorder for about the next two decades. Whenever things evened out in my life, it was a habit that faded into the distance. But, in times of increased family stress or other life events involving change or stress, I turned to binging as my source of comfort. At that time, I didn’t know that my problem had a name, but I was ashamed of the habit and never spoke to anyone about it.
Candy and sugar were always my choice of poison, and my health suffered as a consequence. As I moved from childhood to adolescence, my hormones were unbalanced and I developed signs of polycystic ovarian syndrome (PCOS) in my early teenage years. I never had a normal menstrual cycle and I experienced depression, problems with weight management, and acne.
Later, once I was in college, I started hormonal birth control. While the pill helped control the symptoms of PCOS, starting this prescription medication also initiated migraines that later became a chronic problem. My eating habits were still terrible, and that was the age when “fat-free” processed junk was marketed as health food, so my diet consisted of skim milk and sugar cereal, salads with fat-free dressing, a baked potato with fat-free cottage cheese, and giant bowls of fat-free chocolate ice cream.
As my health problems started to add up throughout my 20s, I finally started to make the connections between food and health once I hit my early 30s. The final straw when I realized things had to change was when my family physician suggested I try a daily prescription medication originally created to treat seizures to see if it would help my migraines. I was horrified that this was my fate, and at such a relatively young age. I was also diagnosed with Hashimoto’s thyroiditis, an autoimmune thyroid condition, along with multiple thyroid nodules.
There were further challenges ahead. Around 2010, I discovered veganism and thought that a 100% plant-based diet was the answer to all my problems. This strict approach that excluded all animal products seemed to work well at first. I lost weight and was feeling energetic with no migraines. I built a business creating recipes for the healthy, vegan community.
My thyroid disease took a serious turn in 2012 when I was diagnosed with thyroid cancer. I had surgery to remove the tumor, but had a very hard time adjusting to life without a thyroid gland. I started experiencing symptoms including chronic skin hives, fatigue, depression, and increased food sensitivities. I also became overly vigilant about my food choices and developed a type of eating disorder known as orthorexia. My binge habits returned after several years of remission. I realized the vegan diet was no longer serving my needs.
I wrote a blog post in June of 2014, where I shared with my readers that I was expanding my diet outside of a strict plant-based approach. It took a lot of soul-searching to get myself in the right mental space to admit that I could no longer identify as a vegan. It was a very rough transition that essentially had me starting from scratch in building my identity, community, and business.
A friend had referred me to Mark’s Daily Apple around this time, and I also got a copy of The Primal Blueprint. So much of what Mark wrote made common sense to me, especially the comparison of Grok to his modern counterpart. It became clear to me that Mark’s work is more inclusive than exclusive, acknowledging that everyone’s needs are different and updating the primal definition as the community and body of evidence around nutritional science evolves.
In just the last 2 years of so, I began working with functional medicine physicians and practitioners who helped me develop a plan to address the root causes of my health problems and figure out the foods that would nourish and sustain me. I also consulted an eating disorders specialist to address some of the unhealthy beliefs I had around food.
Now, fast forward to 2017, I feel like a primal “clean eating” approach is the best description of a flexible, real food way I choose to eat. I enjoy an abundance of colorful, nutrient-rich foods that I find support my health and are absolutely delicious. As a result, my overall inflammation has decreased tremendously and my health issues are much more manageable. The crazy blood sugar swings I used to experience without a balanced approach to my nutrition are 100% gone and I feel satisfied and wonderfully nourished after eating this way. My hormones have restored and balanced out naturally, and I rarely experience bouts of depression or the desire to binge-eat anymore. In fact, I can’t remember the last time I had that urge – it has been at least 3 years.
Finally, I learned my lesson that my ideal diet is much less about perfection or following a strict plan, but doing my best each day to eat foods that nourish and satisfy me. I’m so grateful to Mark and his team for all the education, recipes, produces, and resources that support the primal way of living in the modern world. I am so excited for the Primal Kitchen restaurants! I continue to share gluten- and dairy-free recipes, plus updates on my health journey on my blog, so please visit me there and keep in touch.
Carrie Forrest, MPH in Nutrition
Clean Eating Kitchen
The post Finding Balance After A Lifelong Eating Disorder appeared first on Mark’s Daily Apple.
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(Image credit: Joe Lingeman)
From the first bite to the last slice, tomato pie is sublime: Sharp tomatoes and savory bacon are seasoned with thyme and bathed with mayo and sharp cheese to make a humble pie that’s the perfect entrée for your end-of-summer suppers and lazy weekend brunches.
I have a theory that tomato pie was created by thrifty Southern cooks who were trying to make the most of tomatoes from their backyard gardens — especially those tomatoes that weren’t quite ripe enough for tomato-and-mayo sandwiches or canning. These cooks had the ingenious idea to transform these so-so tomatoes into something wildly delicious with pantry staples like mayonnaise and breadcrumbs. It also means that any home cook can master this speciality with just a few key points.
http://www.thekitchn.com/feedburnermain
(Image credit: Ghazalle Badiozamani)
It’s not worth fussing too much with summer tomatoes. When they are so juicy and sweet this time of the year, it’s truly hard to improve on them. That’s why tomato sandwiches and caprese salads exist. That’s also why this sauce exists. Slow-simmered tomato sauces are glorious, but save those for when you’re trying to coax life and flavor into the canned stuff come winter. For this recipe you need to do nothing but toss the tomatoes you grabbed from the farmers market into a blender, add a little garlic, olive oil, and fresh basil, and transform the mix into the brightest, liveliest thing you can toss with pasta this summer.
http://www.thekitchn.com/feedburnermain
Attention, tea drinkers! If you collect tea bags the way other people collect, well, anything, you know that there are endless varieties to try. While your mom is an Earl Grey devotee, you like to switch it up. But it’s hard to keep track of the multitude of different tea bags you have hanging around your cabinets to satisfy your whims, right?
That’s where the YouCopia TeaStand, which is now on sale, comes in.
http://www.thekitchn.com/feedburnermain
Plastic storage containers are a great solution for bringing your lunch to work or keeping your leftovers fresh in the fridge. (They’re lighter and less fragile than glass!) And even though they’re infinitely more reusable than, say, zip-top bags, they don’t last forever. Whether you’ve abused a container a little too much or it’s just hit the end of its natural life span, here are five signs it’s time to let it go. Just be sure to check the labeling first to see if you can recycle it!
http://www.thekitchn.com/feedburnermain
(Image credit: Ghazalle Badiozamani)
My grandmother was an amazing Chinese home cook, and this stir-fry, a Cantonese classic, was one of my favorite dishes. It has tender, thinly sliced beef coated in a savory marinade that doubles as a sauce. It’s full of zingy ginger and garlic, and sweet tomato wedges that are cooked just enough to release some of their juices but keep their shape. It’s a hearty dish that’s delicious spooned over a heaping bowl of steamed rice to soak up all the tasty sauce. It’s also a great way to celebrate tomato season when you’re looking to add a new recipe to your book.
http://www.thekitchn.com/feedburnermain
(Image credit: With Food and Love)
August is quickly slipping away before my eyes, which means the produce panic is settling in. Must eat all the tomatoes and zucchini! To counteract this, I’m making as many effortless, no-cook meals highlighting the season’s best ingredients as I can. And this simple dish is at the very top of my list.
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