Healthy Living

Why I Quit Being a Vegetarian — Loving Food While Losing Weight

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As a kid, I didn’t exactly choose to be a vegetarian. It grew out of my extreme pickiness combined with my parent’s limited cooking skills. Meat was one of many broad categories of food I just didn’t like the taste and texture of.

Of course, by the time I was calling myself a vegetarian in high school and college, the label itself seemed to draw other meat-skippers into my life. Most of these friends had better reasons for their dietary restrictions than I did, and I learned a lot about those reasons just by hanging around them. I learned about factory farming, antibiotic overuse, and water waste. I felt pretty good about not eating meat.

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How To Make Miso Soup — Cooking Lessons from The Kitchn

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Say hello to your newest cold-weather best friend! Miso soup is that salty, savory broth, dotted with green scallions and silky tofu, served at most Japanese restaurants before the sushi trays arrive. Making it at home is one of the simplest and most satisfying ways to treat yourself during the frigid winter months. Here's how to make miso soup in just a few easy steps.

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How To Make Japanese Dashi Broth — Cooking Lessons from The Kitchn

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Dashi is an incredibly simple broth, and it forms one of the culinary cornerstones of Japanese cooking. It's made in about 10 minutes with just three ingredients: water, kombu (dried kelp), and bonito fish flakes. The resulting clear broth tastes like the essence of the sea.

Dashi can be used to make a fantastic bowl of miso soup, to poach fish or vegetables, or to add savory umami flavor to any number of Japanese dishes. Here's how you can make it at home.

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Your Meal Plan: A Week of Sunny, Mediterranean-Inspired Meals — Meal Plans from The Kitchn

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My meals this past week have been all about the flavors of the Mediterranean — olives, artichokes, chickpeas, and sun-dried tomatoes. The ingredients I used are simple and budget-friendly, and they are included in multiple recipes so you aren't left with orphaned bits of this or that in your fridge. The recipes are also all vegetarian so that we can focus on the bright flavors that are highlighted in each dish.

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A Tale of Two Scales: Why I Can’t Live without My Kitchen and Bathroom Scales — Loving Food While Losing Weight

Of all the things I believe about losing weight or maintaining weight, this causes the most arguments. I weigh myself—every day, and against the advice of almost everyone I’ve ever asked. In fact, I named my own blog “What I Weigh Today” after this daily habit because it is, for me, the foundation of managing my weight and my health.

But the scale is sharply divisive. For every person who uses it the way I do, as a straightforward biofeedback tool, there’s another person for whom the scale is nothing but trouble.

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12 Hearty Meals with Lentils — Recipes from The Kitchn

Dried lentils are one of the very best pantry staples. No matter which variety you prefer, lentils are wonderfully versatile. They know no season, and have a place on the table through breakfast, lunch, and dinner. They are filling, yet light at the same time.

If you made a resolution to eat better in the New Year, and even if you didn't, make 2015 the year you get more lentils on your table. Here are 12 satisfying lentil-filled meals to get you through the day.

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