November 2nd, 2013
By Craig Fear
We all have them. Those as-quick-as-possible recipes that we can whip up in twenty minutes or less. Of course, the real challenge is coming up with twenty-minutes or less recipes that are actually healthy and don’t come in boxes and cans.
Today I want to share with you my personal favorite - ground beef cabbage roll ups. This is my go-to recipe when I’m in a pinch and don’t have anything else prepared. The always magical combination of ginger, garlic and soy sauce gives this recipe a wonderful Asian twist. Keep Reading…
October 28th, 2013
By Craig Fear
I seriously can’t believe what passes for oatmeal in America.
People are either trudging their way through some tasteless, goopy, instant crap or they’re eating some other packaged version because it’s “low in fat and cholesterol.” Both usually contain “natural flavors” which is food industry lingo for artificial flavors as well as tons of sugar and other chemicals.
It is NOT HARD to make oatmeal that doesn’t taste like crap! Keep Reading…
October 16th, 2013
By Craig Fear
A few weeks ago I made a fantastic seafood cheddar corn chowder. It got such a positive response both in my own house and from the Fearless Eating newsletter subscribers (whom I gave a copy before posting it here) that I started thinking of other creative ways I could make chowder.
Since it’s October, I thought about a pumpkin chowder. Yeah, I know what you’re thinking. Every food blogger and their mother is trying to come up with attention-grabbing pumpkin recipes right now. Keep Reading…
October 7th, 2013
By Craig Fear
I know what you’re probably thinking, “What’s congee?” Keep Reading…
October 2nd, 2013
By Craig Fear
Last week I wrote a blog post explaining why I spent $50 on a soup. I was specifically talking about a seafood cheddar corn chowder that I made. Keep Reading…
August 28th, 2013
By Craig Fear
If you follow my blog regularly you know I have a fascination and love for Southeast Asian cuisine that originated with my travels to Thailand and Burma. There’s something about the classic southeast Asian combos of salty (fish sauce and soy sauce), spicy (chilis and chili sauce), sour (lemon and lime) and sweet that I find absolutely magical. And addicting.
My latest addiction is Pho, a popular Vietnamese noodle soup. Though I’ve never been to Vietnam, Pho combines all those classic southeast Asian flavors into a unique and utterly delicious dish. Keep Reading…
December 22nd, 2012
By Craig Fear
I don’t know about you but I can’t think of anything more nourishing and soul-satisfying than a creamy, rich cup of homemade eggnog during the holidays.
Growing up my family always had eggnog together on Christmas eve. Of course, we were just getting it from the supermarket. That means we were also getting this ultra-pasteurized horror show of chemicals:
November 7th, 2012
By Craig Fear
One of my biggest challenges as a Nutritional Therapist is making traditional foods practical for people in the context of modern life. Truth be told, I struggle with it myself sometimes. Eating real food requires time and preparation. I don’t have time to spend all day in the kitchen and I don’t know anyone who does either. And that’s why I’m constantly trying to simplify things not only for myself but for my clients as well.
One of the best ways to do this is to get in the habit of making homemade soups. Keep Reading…
September 23rd, 2012
By Craig Fear
You wouldn’t believe how easy it is to ferment summer squash and zucchini. Better yet, it’s a great way to use up all that extra summer squash and zucchini.
But first, a quick tidbit. A lot of people ask what the difference is between summer squash and zucchini.
Zucchini is a type of green summer squash but you can use any type of summer squash in these recipes. In the first picture below you’ll see a variety of summer squashes. Keep Reading…
