Read, Eat, Drink: Overcoming Distraction, Homemade Ravioli, and a Sage Cocktail

Read:

Last week I was thinking about the themes that ran through my list of the 9 Books That Will Make You a Better Writer, and I realized that one of the things that attracted me to those particular books was the way many of the authors dealt with the issue of writing and mental fortitude. The two are so intertwined and so crucial to success. As Betsey Lerner writes in The Forest for the Trees, “There is no stage of the writing process that doesn’t challenge every aspect of a writer’s personality. How well writers deal with those challenges can be critical to their survival.”

As I wrote about here, procrastination is one of the biggest mental roadblocks that holds writers back from creating books and building audiences. It’s a lesson we have to learn again and again–how to step away from all the noise and create space for productivity. I love that Leo Babuata of Zen Habits is so honest and helpful about this–he calls himself a distraction addict, and I think it’s safe to say that most of us are just as hooked on pop-up windows and scrolling news streams as he is. As he writes:

Distractions, of course, are often about the fear of missing out. We can’t possibly take part in every cool thing that everyone else is doing, but we also don’t want to miss out on any of it. So we look online for what’s going on, what other people are doing and saying, what’s hot. None of that actually matters. What matters is being content, doing things that make people’s lives better, learning, being compassionate, helping. So let’s let go of what we’re missing out on, and focus on the difference we want to make in the world.

Read More

5 Cookbooks to Make Healthy Eating Easier in 2015

cookbooks to help with healthy eating

If you like food, (i.e. you are any sort of human), you’ve probably encountered one of the most gut-wrenching struggles of mankind. It is this: food has calories. Calories make you fat. This is not good.

I do wish a scenario had worked out where we could eat unlimited qualities of highly caloric food and feel more energetic and healthy than ever. Part of me is still holding out hope that this scientific breakthrough is on its way. It’s the same part of me that is convinced my life purpose is to eat twelve brownies a day.

BUT, until that golden day, you can bet your butt that I will be trying to get as much flavor out of healthy food as possible. And the best way to do this? To the cookbook shelf!

Here are the 5 cookbooks I’ll be pulling from my kitchen shelf this year to make my “get healthier STAT” resolution happen:

For your post-holiday detox:

Clean Slate

Clean Slate: A Cookbook and Guide to Reset Your Health, Detox Your Body, and Feel Your Best by the Editors of Martha Stewart Living

How gorgeous is that cover? My sister bought this book over the holidays, and we both completely fell in love with the spare but elegant design. It also has options for a 3-Day Cleanse or a 21-Day Cleanse, and the recipes look delicious. If you need to watch what you eat, why not do it in style?

Read More

Lemon Pepper Pasta

Maria Pasta

This is my very favorite minimalist recipe. It’s a spin on an Italian cacio e pepe recipe, but it’s so much more than the sum of its parts.

It’s also the easiest recipe I have ever made. And one of the most delicious. You’ll be surprised by how these humble ingredients work together to make such a luscious, rewarding pasta. And did I mention that you’ll have dinner on the table in under 10 minutes? This recipe is that perfect mix of insanely easy + crazy delicious + so very affordable that will make it an instant weeknight staple.

As Mario Batali says: “Food, like most things, is best when left to its own simple beauty.”

Lemon Pepper Pasta Recipe
aka cacio e pepe con limone

Maria Pasta 1

Serves 4

1 package of spaghetti (I use whole wheat)
Extra virgin olive oil
2 large lemons
Freshly ground black pepper
Salt
Parmesan (ideally Parmigiano Reggiano)

Bring a large pot of water to a boil and cook the pasta for 1 minute less than the package indicates. Strain the pasta, return it to the pot, and place over very low heat. Drizzle olive oil over the pasta until thoroughly coated (you’ll need at least a ¼ cup and likely more) then juice the lemons into the pot. Grind a lot of black pepper onto the pasta—you’ll want each strand of spaghetti to have multiple flecks of pepper on it. Sprinkle a hearty pinch of salt and grate as much cheese as you like over the pasta.

Serve onto four plates and top with an extra drizzle of olive oil, another grind of pepper, and more cheese at the table.

Healthy Pantry Pasta Salad

Pantry Pasta Salad004

Lately, life’s been busy. So I’ve been reaching into my stack of homemade meals in the freezer or into the pantry for ingredients for a quick pasta. We all have those days, weeks, even months, when you don’t have the time for a big grocery store trip, or you want to pinch a few extra pennies at the end of the month.

Read More