If you’ve ever tasted fresh green beans from a local farmers’ market, simply prepared—without processed foodstuffs mixed in—you’ll know what I mean. I will admit: I wasn’t a big fan of green beans, myself. They always seemed like the obligatory vegetable de rigeur at...
Anti-inflammatory
Frisee with Avocado, Dill and Toasted Sunflower Seeds
“Any variety of herb in existence may go by the name of salad,” Prosper Montagne, the French chef and author of Larousse Gastronomique, once famously said. My appetite for salad is legendary. I eat a large salad at lunch every day—"large” means 6 to 7 tightly packed...
Bacon and Cabbage 2.0
The roots of Irish cooking hark back to the farm and garden, and the classic Irish dish Bacon and Cabbage is a tribute to both. Many families grew their own vegetables and raised their own pigs. Traditional Irish fare is homey, unpretentious and based on ingredients...
Braised Napa Cabbage with Sardines and Avocado
When I attend health and wellness conferences and trainings in Manhattan or in the greater New York area, I like to bring my lunch. Sure, I could eat out somewhere, but with 100 food sensitivities, I prefer having control over the food that I eat rather than suffer...
Delicious Delicata
I’m not so much a lazy (though, sometimes, yes!) as I am a time-pressed cook. That’s why I love Delicata squash. You can eat it straight up...no peeling required. Winter squash, including Delicata, is an excellent source of antioxidants, B vitamins and plant-based,...
Braised Lacinato Kale Chiffonade
This time of year, cooked kale is easier on the digestive system—and on my low thyroid. And, by “cooked”, I mean “braised”. I favor lacinato kale—also known as Italian kale, Tuscan kale, Dinosaur kale and black kale—the refined cousin of the coarser, more fibrous...
Oven-Roasted Kabocha Squash “Fries”
I could prattle on about the many virtues of Kabocha squash, also known as Japanese pumpkin. In addition to sharing my kabocha squash fries recipe (see below), I’ll give you the cliff notes version on why kabocha is my favorite winter squash... Its flesh. Kabocha has...
Baked Pumpkin-Ginger Custard
I love pie. Some years ago, I even won a red ribbon at a local, upstate apple pie baking contest for both my filling and my pie crust. That was then. Since being diagnosed with Hashimoto's thyroiditis in 2013, I have strictly adhered to wheat-free, gluten-free and...
Roasted Brussels Sprouts and Carrots
Bigger is not better—at least not when it comes to Brussels sprouts. At farmers’ markets, I purposefully seek out the smaller-sized ones, which are more tender when cooked. The bigger ones tend to be older, tougher—and stinkier. Although I’m not a fan of the common...
Sweet Potato Comfort
Where can you find sweet comfort that’s actually good for you, versatile, deliciously satisfying—and portable to boot? In a sweet potato…that’s where! I grew up in a family of sweet potato lovers (my parents, especially, adored eating them plain). Not me. I studiously...
Hi, I’m Kathryn Matthews. As a Board Certified Functional Health Coach, I help clients reclaim their energy, vitality and well-being. I want you to feel empowered about taking charge of YOUR health! To learn more, see About Kathryn.