Breakfasts

By Riki Shore Although not local to any of the 48 mainland states, pineapple is a great winter fruit. It’s high in manganese, vitamin C and bromelain, an enzyme that aids in digestion. Pineapple’s sweet-tart flavor is a welcome addition to many dishes: it can be used as a marinade for pork, baked with sugar and vanilla for dessert, or sliced raw for snacking. When I buy pineapple, I test it for ripeness first by plucking a center leaf from its top, which should come off easily. Then I turn it upside down and sniff the bottom, which should smell […]

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By Riki Shore Once I hit 41, migraine headaches, which had plagued me during my teen years, came back with a vengeance. Although I feel lousy when one strikes, I know I’m faring better than a lot of my friends who suffer headaches that keep them in bed with the shades drawn. A couple weeks ago I had just made dinner when another migraine hit. Halfway through the meal I laid my head on the dining table, unable to talk or eat. I was in bed before Stella, and slept through the whole night. The next morning I was feeling […]

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By Riki Shore I don’t usually drink smoothies, but I got a hankering for one the other day. The worst smoothies resemble milkshakes: loaded with sugar and unhealthy fats, and devoid of protein. To solve this problem I turned to two Bastyr University grads, Tom and Ali, and their blog, the Whole Life Nutrition Kitchen. Their recipes are always doable and they explain nutritional benefits in great detail. They use raw, soaked almonds to create a high-protein, dairy-free smoothie. Here’s what Tom has to say about almonds and strawberries: Contrary to popular belief, not all calorically dense foods lead to weight gain. Case in point? Almonds. […]

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Laura Wendling is an freelance blogger and food photographer who contributes articles to Robb Wolf and Dr. J. Renae Norton. She graciously offered to write a guest post for Three Squares about what she feeds her two gluten-free kids for lunch. Take it away, Laura! My kids, like many, love cereal. I am convinced that they would eat cereal for breakfast, lunch and dinner if they had the opportunity. The internet is full of information that questions how healthy store-bought cereals really are. The Cornucopia Institute recently found pesticides and genetically modified ingredients in “natural” breakfast cereals. The Weston A. Price […]

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By Riki Shore Now that Fall is here, we’re roasting winter squash several times a week. And why not? They’re affordable, filling and nutritious. Spaghetti squash is a great one to turn to when you’re craving noodles. It’s humongous (that’s only half of one in the photo above) and makes great leftovers. Like most winter squash, it’s super nutritious, being high in vitamins C and B6, as well as niacin, potassium and manganese. It takes time to roast a spaghetti squash, but it’s a simple process. Once it’s cool enough to handle you “comb” the strands of roasted squash with […]

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By Riki Shore There have been lots of recipes for pumpkin breads, apple breads, and banana breads swirling around the internet recently. I don’t eat much sugar these days, which means I don’t do a lot of baking anymore. Most of the time I’m content to cook savory instead of sweet, but the coming of Fall and all those great quickbread recipes gave me the itch to bake. To decide what kind of bread to make I turned to my best critic, my daughter, who immediately proclaimed, “banana bread!” And so it was decided. After scouring several great gluten-free blogs […]

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By Riki Shore Not that long ago my mother gave us the KitchenAid attachment for making homemade sausage. We ran to our favorite butcher and bought five pounds of pastured pork and hog casings, and big handfuls of sage and ginger. We were about to make our first sausages. It turns out that stuffing sausages is an art to itself, and after what seemed like an awfully long time, we just started making sausage patties rather than links. These we froze and labeled, and now we can pull out individual patties as we need them. The patties defrost in the […]

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By Riki Shore The last few weeks I’ve been thinking and talking a lot about how to best pack a lunchbox. I always love finding new recipes, especially those that will hold well for a few hours out of the fridge, can be eaten at room temperature, and please almost anyone. These raspberry almond muffins are nearly perfect. They are moist, just a little sweet and nutty (from the almond meal and brown butter), and they work well for breakfast, as a dessert in a lunchbox, or an afternoon snack. Enjoy! 1 1/2 sticks butter 3/4 cup almond meal 1 […]

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By Riki Shore Earlier this year, his 40th, Rob received a high cholesterol reading at his physical. Always healthy, he was shocked to receive this finding. It sent him into a tailspin of lifestyle changes – how often and how intensely he exercises, what he eats and what he avoids in his diet, new herbal medicine and supplements – all to avoid the common consequence of taking a statin. Three months later his total cholesterol was down an astonishing 140 points – landing him safely in no-statin territory. He can address the details of the approach in another post, but […]

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By Riki Shore This recipe is inspired by one I found in David Tanis’ beautiful cookbook A Platter of Figs. I lessened the amount of sugar and increased the cooking time. The resulting compote is more along the consistency of all the wonderful baked fruit desserts that I don’t eat much any more – buckles, fools, cobblers and crisps – because they’re toppings aren’t certified gluten-free. We ate this for dessert with a vanilla-scented whipped cream, and for breakfast the next morning with plain yogurt and a drizzle of maple syrup. 2 pounds rhubarb 12 kumquats 1/2 cup sugar 1/4 […]

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