I’m excited to be here! Your recipes are always delicious and I never feel like I’m “missing out”. I’m looking forward to adding more vegetables to my family’s diet this year and trying new things. The pandemic took a lot of the joy out of cooking for me, but I feel like I’m back and looking forward to being inspired.
In addition, I’m looking forward to learning more about nutrition. My daughter has type 1 diabetes (insulin dependent) so I’m always counting carbs. But I’d love to dig deeper and help her develop lifelong healthy eating habits.
Thank you for being here and for your kind words. I can relate to the pandemic sapping the joy of cooking---glad to hear you're back. I will certainly have plenty of vegetable-forward, carb-balanced recipes and inspirations coming your way.
When I first joined, I left a comment about downsizing recipes from 4 to 1 or 2 people. I just found this food blogger whose recipes have a # of servings box that you can change and it updates the recipe ingredient measurements. So cool!!! Here's a link if you're interested: https://therecipecritic.com/wprm_print/200260
Thanks for this Amy. The Washington Post site has this too. It can be helpful, but it doesn't account for pan-size changes and cooking time changes that result from smaller quantities at times, so it has its limitations. Sure is helpful as far as the ingredient list goes.
I love your podcast series and often listen more than once to be sure I didn't miss anything. I recently got the cookbook "Run Fast, Eat Slow". The two authors are elite runners who focus on nutrition and how the foods help us. By design, they do not include nutritional information. I love this book, but admit to being nervous about not having the calorie counts, etc., to guide me. This book is good for all levels of fitness. These two ladies might be great guests on a podcast. https://runfasteatslow.com/
I had a good year of health in 2022 (first in many). A lot of done by getting all my veggies and protein from farmer's market, cooking in nearly all meals, and taking big walks each day. During this behavior change journey, I stumbled on your one good thing podcast and its been the perfect way for me to build off the simple foundation of walking and cooking whole foods I have re-set this past new year. Adding one thing at a time, as to not overwhelm. THANK YOU and excited to have your voice in my head as I get back to my healthier routine that got a little disrupted over the holidays.
Each episode leaves me feeling nothing but excited to live a healthier lifestyle. Long story short, your paid subscription was a no-brainer, an invaluable investment, and something I so happy you are doing.
Thank you for this inspiring feedback! I am so glad you are on this health journey and happy to be able to help. It really means the world to me. Thank you for being here and I look forward to connecting more on this platform. Cheers to you and your health!
-Is meat really that bad for you? Is it better than say ‘fake meat’?
- a ton has been written on weight loss and ‘healthy eating’ (calories in v calories out), but what about folks that exercise a LOT (like athletes)? Is there a formula for athletes like % of protein v %of complex carbs v fats which equal amount of carbs that should be consumed? It’s soooo confusing
-Are there food that help lower resting HR?
-What are the best foods to eat IF you have no choice but to eat late (closer to bedtime)
-benefits of sous vide cooking ...;)
-eggs eggs eggs eggs ....not just for breakfast....lol
-slow cooking (like crock pots or slow roasting) v fast cooking like ‘instapot’ or broiling which is better
-what the heck do you do with persimmons
- benefits of making your own Greek yogurt (soooo good)
So happy you are doing this Ellie.....can’t wait to see what comes next!!!
Thank you for these specific suggestions---all great topics to embrace! I appreciate your input and will refer back to this list when considering topics.
Hi Ellie, I can't wait to explore this new format! I have a question about the nightshade family. I am sensitive to these fruits and vegetables such as tomatoes, peppers (sweet and spicy), and tomatillos (I tolerate potatoes pretty well). Not only does this remove hundreds of delicious, healthy recipes from my diet, but I'm concerned about all the vitamins and minerals I might be missing. Any thoughts on what other fruits and veggies I can be sure to include in my diet instead?
I am sorry you have to deal with these limitations. If you eat a variety other fruits and vegetables instead though, missing out on the nightshades should not cause a meaningful nutritional gap.
Because i own all of your cookbooks, i know for a fact that you could produce an amazing and best selling whole foods plant based cookbook. I always have a batch of your lentil soup snd tomato soup in my freezer. I also make your minestrone and your chickpea ragu on repeat. Next i will be trying your vegetable tortellini soup with a vegan tortellini. Please keep the plant based recipes coming.
Thanks for your vote of confidence in this---and for getting my books :)) I do love plant based dishes! I will be sure to post plenty, as well as offer plant alternatives when I have animal products in dishes.
The "secret stash" recipes are not all in one place (except on my personal computer). I will be releasing them individually to paid subscribers in my paid-only newsletters, as I publish them. Any requests? --Ellie
I’m excited to be here! Your recipes are always delicious and I never feel like I’m “missing out”. I’m looking forward to adding more vegetables to my family’s diet this year and trying new things. The pandemic took a lot of the joy out of cooking for me, but I feel like I’m back and looking forward to being inspired.
In addition, I’m looking forward to learning more about nutrition. My daughter has type 1 diabetes (insulin dependent) so I’m always counting carbs. But I’d love to dig deeper and help her develop lifelong healthy eating habits.
Thank you so much!
Thank you for being here and for your kind words. I can relate to the pandemic sapping the joy of cooking---glad to hear you're back. I will certainly have plenty of vegetable-forward, carb-balanced recipes and inspirations coming your way.
When I first joined, I left a comment about downsizing recipes from 4 to 1 or 2 people. I just found this food blogger whose recipes have a # of servings box that you can change and it updates the recipe ingredient measurements. So cool!!! Here's a link if you're interested: https://therecipecritic.com/wprm_print/200260
Thanks for this Amy. The Washington Post site has this too. It can be helpful, but it doesn't account for pan-size changes and cooking time changes that result from smaller quantities at times, so it has its limitations. Sure is helpful as far as the ingredient list goes.
I love your podcast series and often listen more than once to be sure I didn't miss anything. I recently got the cookbook "Run Fast, Eat Slow". The two authors are elite runners who focus on nutrition and how the foods help us. By design, they do not include nutritional information. I love this book, but admit to being nervous about not having the calorie counts, etc., to guide me. This book is good for all levels of fitness. These two ladies might be great guests on a podcast. https://runfasteatslow.com/
Thank you!
Thanks for listening to the podcast and for introducing me to Run Fast Eat Slow. I will look into that! Much appreciated. :)
So excited to be part of this group! I've followed you for a while and have purchased several of your books.
I am looking for healthy soup recipes , dinner salads, and good breakfast choices.
I also like many of the ideas listed below: including what to eat at night if you have no choice but to eat closer to bedtime.
thanks for being here, and for these great suggestions!
Hi! So glad to join! ☺️
Happy to have you here! :)
I had a good year of health in 2022 (first in many). A lot of done by getting all my veggies and protein from farmer's market, cooking in nearly all meals, and taking big walks each day. During this behavior change journey, I stumbled on your one good thing podcast and its been the perfect way for me to build off the simple foundation of walking and cooking whole foods I have re-set this past new year. Adding one thing at a time, as to not overwhelm. THANK YOU and excited to have your voice in my head as I get back to my healthier routine that got a little disrupted over the holidays.
Each episode leaves me feeling nothing but excited to live a healthier lifestyle. Long story short, your paid subscription was a no-brainer, an invaluable investment, and something I so happy you are doing.
Thank you for this inspiring feedback! I am so glad you are on this health journey and happy to be able to help. It really means the world to me. Thank you for being here and I look forward to connecting more on this platform. Cheers to you and your health!
Would love to see future topics that touch upon
-Is meat really that bad for you? Is it better than say ‘fake meat’?
- a ton has been written on weight loss and ‘healthy eating’ (calories in v calories out), but what about folks that exercise a LOT (like athletes)? Is there a formula for athletes like % of protein v %of complex carbs v fats which equal amount of carbs that should be consumed? It’s soooo confusing
-Are there food that help lower resting HR?
-What are the best foods to eat IF you have no choice but to eat late (closer to bedtime)
-benefits of sous vide cooking ...;)
-eggs eggs eggs eggs ....not just for breakfast....lol
-slow cooking (like crock pots or slow roasting) v fast cooking like ‘instapot’ or broiling which is better
-what the heck do you do with persimmons
- benefits of making your own Greek yogurt (soooo good)
So happy you are doing this Ellie.....can’t wait to see what comes next!!!
Thank you for these specific suggestions---all great topics to embrace! I appreciate your input and will refer back to this list when considering topics.
Hi Ellie, I can't wait to explore this new format! I have a question about the nightshade family. I am sensitive to these fruits and vegetables such as tomatoes, peppers (sweet and spicy), and tomatillos (I tolerate potatoes pretty well). Not only does this remove hundreds of delicious, healthy recipes from my diet, but I'm concerned about all the vitamins and minerals I might be missing. Any thoughts on what other fruits and veggies I can be sure to include in my diet instead?
I am sorry you have to deal with these limitations. If you eat a variety other fruits and vegetables instead though, missing out on the nightshades should not cause a meaningful nutritional gap.
Because i own all of your cookbooks, i know for a fact that you could produce an amazing and best selling whole foods plant based cookbook. I always have a batch of your lentil soup snd tomato soup in my freezer. I also make your minestrone and your chickpea ragu on repeat. Next i will be trying your vegetable tortellini soup with a vegan tortellini. Please keep the plant based recipes coming.
Thanks for your vote of confidence in this---and for getting my books :)) I do love plant based dishes! I will be sure to post plenty, as well as offer plant alternatives when I have animal products in dishes.
Really like asian recipes
perfect---I have a great Thai-inspired recipe in the first paid-subscribers only post this week!
Thanks Ellie! I have followed you since your first food network show.
Thanks so much for being with me all this time :)
Super excited to be here, Ellie!
Happy to have you here Heidi!
How do i log into your Secret Stash of recipes im a paid subscribers
Hi Larry
The "secret stash" recipes are not all in one place (except on my personal computer). I will be releasing them individually to paid subscribers in my paid-only newsletters, as I publish them. Any requests? --Ellie