Only See Food

Hi friends! Happy Friday and Happy Halloweekend! What do you have going on this weekend? I’m looking forward to catching an Amanda Kloots workout, filming another video for you guys, and seeing the crew all dressed up in their costumes. I’d love to hear what you have going on. Dia de los Muertos is also just around the corner, and to honor the holiday, Kyle did a special virtual cooking show with my mom and nana through Flying Aprons . The girls and I were so excited to tune in and make some recipes that have been in my family for multiple generations: bizcochuelos (a circular anise shortbread-esque cookie), champurrado (Mexican hot chocolate) and my nana’s Arroz con Pasas (like a sweet rice pudding. I used to eat giant cold spoonfuls of it out of her fridge.). With my family, I feel like so many recipes are accidental secrets because the chefs make them without saying a word to anyone about what they’re doing. I watched my nana Flores (my nana’s mom) make hundreds of tortillas and

Ok, guys, if you’ve been with me on my blogging journey since the very beginning, you might recognize this recipe. It’s one of the FIRST recipes I ever shared on my blog. We’re talking circa 2009. I can’t even believe it’s been 11+ years since A Foodie Stays Fit hit the online space. Anyways, I digress. I am sure you are wondering how EGGS and spaghetti can go together so well. Like really, really well. Well, this recipe was inspired by a pasta dish called Pasta Mama (not kidding) that is served at Hugo’s restaurant in California. Funny story? I’ve literally NEVER been to this restaurant before. I don’t even remember how I found this recipe (especially not with my pregnancy and new mom brain where I can’t remember anything!!), but I’ve been making it for the last ten years, and I am definitely not mad about it. Since you guys already know how much I LOVE eggs, it will probably come as no surprise that this is one of my favorite dishes. Seriously, as weird as the title is, this is

/* <![CDATA[ */ jQuery(document).ready(function($){ $(function(){ var width = $(window).innerWidth(); var setwidth = 640; var ratio = 0.75; var height = 480; var link = 'https://www.youtube.com/watch?v=EF-hT5N8vDw&width=640&height=480'; if(width < setwidth) { height = Math.floor(width * 0.75); //console.log("device width "+width+", set width "+640+", ratio "+0.75+", new height "+ height); var new_url = wpvl_paramReplace('width', link, width); var new_url = wpvl_paramReplace('height', new_url, height); $("a#5f9bf2c17043e").attr('href', new_url); //console.log(new_url); } }); }); /* ]]> */ /* <![CDATA[ */ jQuery(document).ready(function($){ $(function(){ var width = $(window).innerWidth(); var setwidth = 640; var ratio = 0.75; var height = 480; var link = 'https://www.youtube.com/watch?v=TPQEL3CmD7o&width=640&height=480'; if(width < setwi

Ben Greenfield’s discoveries, from the latest news on the fronts of fitness, nutrition, health, wellness, biohacking, and anti-aging research. I also recap my upcoming events and special announcements so you can keep up with giveaways, discounts, and more! New Discoveries Of The Week: Cool New Things I’m Trying, Books I’m Reading, And More! Amazing New Organ Meats Cookbook Having an open mind and an adventurous spirit can take you to wonderful places you’d never experience otherwise – in this case, making organ meats (the most nutritious part of any animal) mouth-watering.. From health and nutrition writer, podcast host, and self-proclaimed health nerd Ashleigh VanHouten is a new entertaining and user-friendly guide to enjoying some of these more adventurous parts of the animal, as well as understanding the value of whole-animal cooking. The book has 75 delicious and uncomplicated recipes sourced from an enthusiastic advocate of nose-to-tail, ancestrally inspired eating who does

Share This: Fitness professionals are reticent to talk about money. Part of this is because it’s a topic we’re not taught. Ever. I don’t recall the “Financial Savviness” or “SEP IRA” chapter in my NSCA textbook. Too, partly, I think we’ve been programmed to think that we’re “selling out” if we bring up money or that we’d like to make more of it. Fit pros are just supposed to shut-up, work long hours, and take pride in the grind. That and apparently create the facade of wealth by posting lots of shirtless or arms crossed pictures next to sports cars on Instagram… Nevertheless, finances is a dearth topic in the fitness industry and something that should garner more of our attention. To that end, I’ll hand things over to fitness financial expert, Billy Hofacker , who chimes in today with the first of THREE installments of a series I believe will help a lot of people. Enjoy! Copyright: tuk69tuk / 123RF Stock Photo Coach and Grow Rich If you’re like me, you got into the

Written by Matt Frazier and Doug Hay On the surface, it seems obvious: isn’t the answer to “how to go vegan” just to stop eating animal products? But the truth is it’s not so simple: unfortunately, most people who go vegan will eventually fail. Not because the diet isn’t healthy or because it doesn’t make them feel great. Not even because it’s too hard to follow (it’s really not).  The majority of people who attempt to eat a plant-based diet give up because they haven’t set themselves up to succeed. That’s not fun for us to admit, but it’s true.  Fortunately, your experience can be different.  In fact, right now it’s easier to start a plant-based diet than ever before. There’s more support, better meat and dairy alternatives, increased restaurant options, and a lot less pushback from others. The struggles and temptations that have caused people to fail in the past are increasingly less of an issue.   Still, it’s good to have a plan and approach any major diet shift like