Jonathan Van Ness #1 Confidence Tip + An Iron Chef's Must-Try Twist on Shakshuka
This one-pot recipe might just be your new go-to dinner party entree. 🍅
Welcome back, and hello from Arizona!
When this arrives in your inbox, I’ll be in the midst of a sunny, educational nutrition conference in Scottsdale. This is always one of my favorite networking and industry news events of the year, and I look forward to soaking up knowledge about the latest research, reviewing upcoming product launches and connecting with other writers and dietitians in this constantly-evolving industry. I’ll be sharing highlights via my Instagram Stories, so come find me there if you’d like to follow along!
Speaking of social media, my networks there shared some fascinating conversation around body talk this week. Click here for a beautiful thread on Facebook that displays the power of our words and the beauty that can come from connecting to and commenting on something (anything) besides a person’s physical being.
See more on Instagram, then comment below so we can have positivity outweigh any negative energy on this topic: What is one compliment you’d love to receive that has nothing to do with appearance?
What to Read…
On a similar note to the topic above, hair expert and author Jonathan Van Ness (who uses the pronouns they/he/she) inspired the topic for my favorite story published this week. On the heels of losing 30 pounds as part of his quest to feel better in his bones as a (ridiculously talented) amateur gymnast, the Queer Eye co-host hopped on TikTok to address his fans. There, he shared more about the power of kindness, the BS that is body shaming and how you can love and appreciate your body and still want to fine-tune some minor details.
"There were so many people saying so many nasty things about my body … about weight. Your worth is not dependent on your weight. I am beautiful in both of these pictures," they said, showing an image snapped that day next to one from a few months earlier. “We are all beautiful. Be nicer, I think that's the point. When it comes to bodies, be nicer."
Read more about their journey and what a dietitian and a clinical health psychologist believe are the important takeaways, then study up on some just-released health research, kitchen basics and for the dish about a hidden gem of a bakery in the heart of Iowa.
EatingWell: Jonathan Van Ness Has a Message for Fans: "Your Worth is Not Dependent on Your Weight"
EatingWell: Walking 9,800 Steps per Day May Cut Dementia Risk in Half, New Research Suggests
EatingWell: A Daily Multivitamin Might Actually Improve Brain Function for Older Adults, New Research Suggests
EatingWell: People Who Consume Artificial Sweeteners May Have a 9% Higher Risk for Heart Disease, New Research Suggests
VERANDA: Graham & Brown's 2023 Wallpaper and Color of the Year Exude Cozy Vibes
Better Homes & Gardens: How to Soften an Avocado 4 Ways (Plus 2 Ways to Never Try)
Better Homes & Gardens: How to Cut a Peach 3 Ways (Without Cutting Your Hand!)
Bicycling: The Health Benefits of Peaches, Cherries, and Other Stone Fruits 🔒
Everyday Health: 7 Self-Care Practices That Are Perfect for Fall
dsm Magazine: Healthy By Design
dsm Magazine: In Full Bloom
dsm Magazine: Savor the Rise Brings Flour Power to Indianola
What to Eat…
Michael Symon’s Baked Cod Shakshuka
The Iron Chef and restauranteur (and my Mom’s favorite Food Network star) visited the set of The Kitchen to demonstrate this recipe in early 2020, and I’ve had it pinned to my recipe board ever since. As a huge fan of egg-centric shakshukas like the one on the brunch menu at Eatery A in Des Moines and the gorgeous version pictured below that I recently wrote about for Culinary Hill, I thought this sounded like a fun, dinner-appropriate, high-protein variation on the theme.
When a couple friends graciously invited me over for a home cooking night on Friday, we were tossing around ideas that would fit the season and our energy levels after a busy week, and I remembered this gem from the archives. By now, it has garnered 188 rave reviews—many from seafood-skeptical cooks—that describe the Baked Cod Shakshuka as something that, “blew my mind. The fish turns out so delicate.” Another deems it “my new favorite fish dish. The sauce combined with the vegetables and spices is delicious and fish isn’t overpowered.” We were sold.
While cooking the quick and easy one-pot feast, we snacked on an array of appetizers I brought over, including roasted red pepper hummus, marinated tomato-topped baba ganoush and crudites, and caught up while doing the minimal chopping and stirring required for the easy dish.
After taking our initial bite, which we paired with thick slices of Bread by Chelsa B’s tender and tangy sourdough and Stolpman Vineyard’s 2021 GDG Gamay, we echoed all of those glowing reviews. The sauce packed just enough kick and I could have eaten that alone by the spoonful. The cod can’t be missed, though; it was beautifully flaky and moist. The fact that the entire dish came together in one Dutch oven was a pleasant bonus come clean-up time.
If you’re seeking a low-fuss meal that’s packs in a generous dose of flavor, vegetables, healthy fats and protein, we can’t recommend this Baked Cod Shakshuka enough.
Another great array of reading, Karla! I especially loved the fall self-care tips. And learned some new tricks to soften an avocado. Thanks!