This week I have a simple recipe for you to make alone or with kids, for your own self or for a friend, at any hour of the day or night. Feel free to eat these chocolate-covered walnuts for breakfast with a cup of coffee, or any other time you feel like it. They’re not candy; they’re food, and I hope they satisfy your heart, soul, and mind. And your taste buds. 🙂
Author Archives: Dr. Sukol
YOUR HEALTHY PLATE: Savory Tofu Barbecue
I know I promised that I would be posting recipes for fudge and fancy cocktails, but then I came across this recipe and it seems perfect for a pandemic. I think you’ll be glad to have it. It’s very forgiving, and if you make a batch and store it in the refrigerator, you (or your kids) can pop a few blocks in your mouth without a second thought, and keep moving. No planning, no organizing. Just pure protein, delicious and nutritious. Continue reading
YOUR HEALTHY PLATE: Rustic Zucchini & Tomatoes
A very long time ago, I spent an exhilarating and exhausting day working up an appetite climbing inside the Giza Pyramids in Egypt. Later that night, I ate a dish just like this in a busy restaurant in Cairo. My memories of that meal are layered through with the sounds of noisy waiters running between the kitchen and the small round tables, clanging pots, joyful patrons, and the smart smack of pottery plates, all while dozens of cats walking silently above us on the beams of the restaurant’s ceiling. If you’ve been gardening this summer, or if you’re friends with someone else who has, there’s a good chance that you already have what you need to make this recipe. Continue reading
YOUR HEALTHY PLATE: Two-Ingredient Fudge (vegan, gf)
If you’d like to try something sweet to calm your mind and nourish yourself from the inside out, both at the same time, you may want to make this two-ingredient fudge. It won’t take more than five minutes, and it will fill your belly with yummy goodness. This fudge is super rich and nourishing, so I really do recommend cutting it into 18 squares. You can still eat as many squares as you like. And you may eat this for breakfast if you’d like, with a cup of coffee or a glass of milk. Continue reading
Being Kind to Yourself: A Basic Approach
A while ago, I was having a conversation with my friend Henry. He’s a doc, too, and we enjoy spending time together and talking about practicing medicine, taking care of patients, what it’s like, what we learn from it, and how we can do better. I am very grateful for Henry, and for the fact that we have been having this conversation for almost 25 years. It just so happens that Henry is in quarantine right now, so he’s on my mind. He’s fine in case you’re wondering, just being cautious. Continue reading
YOUR HEALTHY PLATE: Green Herb Sauce
Here’s something you can make that will elevate absolutely everything from just good enough to supremely good enough. Spoon it onto your eggs (whether fried, scrambled, poached, or boiled), spread it around on toast, or drizzle some on your salad, pasta, cheese, tofu, chicken or salmon. Or you can eat it straight from the spoon. Basically, anything goes, and it will stay fresh in your refrigerator for a few days at least. If you don’t feel like grating a lemon, don’t worry about it. If you have a different kind of hot pepper, fine. It will still be delicious. I’m trying to keep this easy. Continue reading
YOUR HEALTHY PLATE: Watermelon Sunshine Drink
My kids have all grown up to be great cooks. Adventurous, inspired by simple ingredients, and willing to try unusual combinations of ingredients at least once. Here’s a little something my youngest (now grown and married) invented on the spot last Friday afternoon, inspired by some slightly mushy watermelon in the fridge.
By the way, if you’ve noticed that things seem a little different around here, it’s not your imagination. Comfort food (of all kinds) wins. The main goal of each day is to get to the next. Deep breath. You’re gonna like this one. Continue reading
YOUR HEALTHY PLATE: Grain Bowl
For obvious reasons, most of my friends, family, and coworkers are leaning pretty heavily toward comfort food these days. So I figured maybe we’d take a break from kale salad and spicy chickpeas and share a couple of strategies for grain bowls. The nice thing about grain bowls is that you can be reassured that they are super nourishing even if it might feel like you’re eating a bowl of coffee cake. Continue reading
YOUR HEALTHY PLATE: Pickled Veggies
My family takes our pickles seriously. Sour pickles, half-sours, pickled green tomatoes, you name it. We debate whether Grandma Rosie used too much dill or not enough, why the garlic cloves sometimes turn blue, whether you need a little sugar or you don’t, and so on. So when I saw this beautiful recipe, the epitome of simplicity, I knew I wanted to share it with you! Feel free to use any combination of the following vegetables. You can pickle anything, not just cucumbers. Each 1-quart jar will contain approximately 12 ounces. Continue reading
YOUR HEALTHY PLATE: Joe Gardewin’s Spicy Cucumber Salad
I am proud to share a recipe from my friend and major YHIOYP fan Joe Gardewin, who loves food (especially when it’s Korean!) and has been actively contributing to the conversation here for a long, long time. This is such a great recipe, and I love the technique, the marinating, the kick, the bite, the sweetness, all of it. Thank you, Joe, for sharing your spicy cucumber salad with the readers of YHIOYP. Continue reading