Some big news—I’ve started adding nutrition information to my recipes here, based on popular demand. It’s been a giant project and my former assistant, Meaghan, was instrumental in making it happen.
I designed the label so that you have to click on it for the nutrition facts to display—which is how I prefer it, since calorie counting doesn’t do me any good. You’ll see it underneath all the recipes from 2013 through 2017. I’m still working on the recipes from earlier years.
There are a lot of reasons why you might want to know nutrition details about a recipe, so I made sure to include every nutrient possible, from Vitamin A through Thiamin. It’s amazing to see how ingredients work together to produce an end product with such a range of nutrients. Sometimes, I’m surprised by the analysis results—I wouldn’t have guessed that this spinach dip offers nearly 50 percent of the recommended daily values for protein and fiber.
Please keep in mind that nutrition “facts” are always estimates, and will vary based on the freshness and size of your produce, the brand of tortillas you use, the database used to calculate the details, and a million other factors. I wanted to provide as much detail as possible, but I’m not suggesting that you should track anything, unless you’re working on a health plan with your doctor.
I’ve been glancing at the Vitamin K content of my recent recipes, since I took a DNA test that suggested I might have a tendency for vitamin K deficiency (important for blood clotting and calcium retention). Fresh greens and leafy herbs are loaded with vitamin K, and I eat lots of those, so I’m not concerned. That’s the beauty of the whole foods philosophy—if you eat a colorful variety of whole foods, you’re probably meeting your nutritional needs without even trying.
I’ve been meaning to tell you about that DNA test, too. I met the marketing director of Vivaliti DNA on a trip earlier this year, and she offered to let me take the test for free. I was actually surprised by my results—I thought they would suggest that I have an inherently fast metabolism, but it turns out that a lot of odds are stacked against me. According to their test, I have genes for a sweet tooth and sensitivity to bitter foods, increased hunger, difficulty losing weight, etc. In good news, my HDL and blood pressure respond particularly well to exercise.
Overall, the test results made me feel even better about the recipes I share here. If they work for me, I hope they’ll work for you, too! Enough about all that, though. Pumpkin month is here, and I can’t wait to tackle the recipes on my must-make list for October. I hope this roundup inspires you to cook up some seasonal goodness.
- How to Write a 5-Star Cookbook
- Cabbage Chemistry—Finding Acids and Bases
- How to Start a Dinner Club
- Mystery Solved: LaCroix’s “Natural Flavor”
- The Baffling Rise of Goop
- Hacking Your Genes Has Never Been Easier
- 3 Easy Ways to Streamline Your Wardrobe
- The New Science of Treating Lower Back Pain
- If It’s Not a Bold Yes, It’s a No
- Seriously Vetted Natural Skincare and Makeup (I just placed an order and will report back on new favorites next month)
- Perfect for Layering (or half-tucking or tying at the waist)
- Love Real Food has 250 five-star reviews! Thank you!
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