Better Homes and Gardens BH&G Mindful Eating with Gaby Dalkin
Get Better Homes and Gardens digital magazine subscription today and find out how to turn your home into a comfy, inviting haven. Every issue is packed with bedrooms that wrap you in warmth, kitchens that start your day with sunshine, gardens that greet you with gladness, porches that put you at peace, and recipes that become instant family classics.
in questo numero
in my own words
After 11 years of writing a blog, sharing recipes—and my life—on social media, and sending three cookbooks out into the world, one of the most frequent questions I’m asked is, “How do you eat all this incredible food and still look good?” Well, first I think we should change that question to, “How do you eat all this incredible food and still feel good?” And second, it’s clear that most of my readers are trying to figure out how they can fill their lives with enjoyment and indulgence without feeling like they need to deprive themselves as punishment in exchange. That’s why I wanted to dedicate my first magazine to what I consider to be “mindful eating.” I believe you can cook, eat good food, and entertain—even if gatherings are small or…
what mindful eating means to me
It’s not an accident that I chose a job that lets me cook for a living. I love food! I love thinking about what to cook next, experimenting in the kitchen, sharing my recipes, feeding other people, discovering new flavors and ingredients, and, of course, nourishing my body and soul with all.the.food. But it’s also important to me to feel good about my body. It’s not necessarily about the way my body looks, but I always want to feel comfortable in my own skin. That’s why balance, or what I like to call mindful eating, is pretty much my best friend. So much of my approach to eating, moving, and living has been inspired by my life in California. It’s the California way to fill your plate with fresh, whole foods; move…
a week with gaby
Monday MONDAYS ARE FOR RECALIBRATING! To ensure I’m making choices in line with my weekly goals, I always make a plan for the day. That way I know I’ll be getting in lots of green veggies, putting plenty of colors of fruits and vegetables on my plate (which means more anti-aging, disease-fighting antioxidants), and rounding it out with healthy fats and whole grains for carb-loaded energy. Tuesday I LIKE TO GET MOVING EARLY IN THE WEEK! After dialing things back from the weekend on Monday, by Tuesday I’m feeling energized. It’s time to get active! If the weather allows, I get outside. I love to schedule a hike-meeting hybrid. Or head to the gym—or make your way to your home gym. Do what you can to set aside time to get your body…
morning jump start
BUILD A BREAKFAST BOWL TOTAL TIME 5 minutes 1 cup yogurt⅓ cup granola or muesli⅓ cup toppings Spoon the yogurt into a bowl. Top with granola. Finish with desired Toppings. Makes 1 serving. One of the things I do to keep myself in check is start my day with a smoothie. The Green Machine is my fave. It has a little bit of everything—fruit, vegetable, fresh citrus, and chia seeds. It’s bright, fresh, and fruity! FUEL YOUR DAY EVEN ON THE MOST HARRIED AND HURRIED MORNINGS, TRY TO EAT OR DRINK SOMETHING FOR BREAKFAST. SELF-CARE MEANS FUELING YOUR DAY FROM THE START. WHIP UP A SMOOTHIE COMBINE EVERYTHING IN A HIGH-POWER BLENDER. COVER AND BLEND FOR 2 TO 3 MINUTES, UNTIL COMPLETELY SMOOTH AND THE CHIA SEEDS ARE FINELY GROUND. MAKES 1 SERVING. THE GREEN MACHINE 2 handfuls fresh spinach1…
make a grain bowl
CHICKEN TAWOOK QUINOA BOWLS PHOTO, PAGE 17 PREP 15 minutes COOK 10 minutes TOTAL TIME 4 hours 25 minutes FOR THE CHICKEN ¾ cup plain yogurt¼ cup fresh lemon juice¼ cup vegetable oil2 tsp. tomato paste2 tsp. red wine vinegar4 cloves garlic, finely chopped1½ tsp. kosher salt1 tsp. dried oregano¼ tsp. paprika¼ tsp. freshly cracked black pepper¼ tsp. ground allspice2 lb. boneless, skinless chicken breast halves, cut into 2-inch piecesFresh parsley FOR THE BOWLS 2 cups cooked quinoa2 ripe avocados, sliced½ cup Ultimate Hummus (p. 67)Sliced Persian cucumbersShredded romaine lettuceStore-bought garlic sauce½ cup Homemade Tzatziki (p. 67) (optional)Pita breads 1. To make the chicken: In a large bowl, whisk together the yogurt, lemon juice, vegetable oil, tomato paste, red wine vinegar, garlic, salt, oregano, paprika, black pepper, and allspice. Add the chicken and toss to coat. Place the chicken…
goodbye, boring chicken
CHICKEN-COCONUT CURRY Dark meat has more vitamins and essential nutrients than its lighter counterparts, and even chicken skin is full of unsaturated fat (aka the good kind!). Incorporating beyond-the-breast cuts into your cooking rotation means juicier, more flavorful dishes that lend themselves to marinades, sauces, veggies, and herbs. PHOTO, PAGE 25 PREP 15 minutes COOK 25 minutes TOTAL TIME 40 minutes 2 Tbsp. coconut oil1 onion, finely chopped1 red bell pepper, finely chopped2 Tbsp. grated fresh ginger4 cloves garlic, roughly chopped1½ lb. boneless, skinless chicken thighs, cut into 1-inch pieces2 Tbsp. curry powder1 15-oz. can diced tomatoes1 13.5-oz. can full-fat coconut milk¾ cup chicken stock1 tsp. tomato paste2 tsp. kosher saltLime juiceCooked white riceSliced scallionsFresh cilantroLime wedges 1. Preheat a large skillet with the coconut oil over medium-high heat. Add the onion and bell pepper,…
