Turkey Ragu and Banana-Nut Muffins
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This website has been a long time in the making. I have thought about it for years and have been recording information and making notes for this very moment, when I can begin to share it all with you.
This week we begin with MAKE. Cooking and food have become my main ancillary passion in life. This may strike some of you as odd, as my friend Mark Bittman of the New York Times once told me, “you have a terrible food reputation, everyone thinks you eat some dry seaweed and a little brown rice.” How did this come to be? I suppose it was my rather strict four-year foray into macrobiotics. I am no longer so restrictive with my diet, far from it. But some of the tenets of macrobiotics have stayed with me and they always will. I try to eat locally, seasonally and always organically. I don’t eat processed foods or red meat and I try to stay away from sugar and dairy but I have a major cheese weakness and, well, you only live once.
These first two recipes are ones that I make all the time. I hope you enjoy them as much as I do.
This recipe cooks slowly and gets a deep, layered flavour. You won’t miss the red meat at all. It also keeps well in the fridge.
At long last, regardless of where you live, you can stream workouts from Tracy Anderson studios into your own living room: Meaning that you just need a computer, a mat, and about four-square-feet of floor space to get the exact same, every-changing workout.
Female Boundaries“Our beliefs are only threatened when we don’t know what they are.” read more
One of the most difficult aspects of weight loss and/or achieving good nutritional intake is the time it takes to research, create menus, shop, prepare and cook the food! I am frequently asked by busy people for recommendations on delicious and nutritious food delivery programs. We scoured the globe...