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Why eating smaller meals (more often) is healthier — plus, a delicious recipe for Tuscan chicken soup.
You’d think that for a chef, eating frequent meals wouldn’t be an issue. Yes, I understand the concept: Five small meals a day takes the edge off your appetite, evens out blood sugar levels, and keeps your energy steady. But I confess: I don’t always eat this way. Although my fitness trainer encourages me to eat healthy food every few hours, my meals usually look like this: coffee, a bit more coffee, lunch at 3 p.m., dinner at 9 p.m. Then I start over again the next morning.
Recently, I decided to try to change this bad habit. Here’s what I learned:
College basketball fans know Spring is all about March Madness, but at IIN, we’re dedicating March to a different craze: Smoothies!
In honor of our obsession, we’ve put together a Perfect Smoothie Bracket Challenge. But that’s not even the best part – YOU get to vote!
Here’s how it works:
Though I’m cooking more often now, creating my own recipes continues to scare the living daylights out of me. My self-spawned dishes tend to be three-out-of-five star affairs, meaning they’re servable, but won’t necessarily knock your socks off. See, I’m still mastering certain techniques (read: all of them), and find pairing flavors tougher than Advanced Calculus. (Hey, if mathematicians had to eat their results, they’d have never picked up calculators in the first place.)
So, when I invent something that actually works, it’s like … it’s like … hm … how to express this without resorting to hyperbole?