Five-Minute Porridge: Ditch the Sugar & Make it Your Own (Recipe)

Tuesday, April 3, 2018

Ditch the sugar and pack on the nutrients and flavor with stove-top porridge that comes together in five minutes. Why pay the expense of store-bought packaged oatmeal that packs on sugar, lacks fiber, and creates packaging waste? Head over to the bulk bins to grab some whole grain rolled oats and keep them on hand: they’ll last for ages in…

Happy St . Patty’s Day! (Includes Irish Soda Bread, Brown Bread, and the Emerald Isle)

Saturday, March 17, 2018

Thanking all of you who read my blog, follow me on Facebook and other social media, and are generaly awesome humans. Happy St. Patrick’s Day! My blogging has been dismal, I know. It’s because I spent the last 13 months writing and editing Food & Nutrition: What Everyone Needs to Know (Oxford University Press), coming in September 2018. Stay tuned!…

Detox Your Diet with the Only Cleanse That’s Based on Science

Tuesday, January 9, 2018

Still looking for the perfect cleanse to detox your diet and start the New Year off right? Look no further. I’ve got you covered with evidence-based advice. And for even more about the science about all things food and nutrition, farm to fork, check out my new book! We’re well into January and I ask you: How’s that diet going?…

Roasted Delicata Squash Salad with Cranberries, Pecans, and Orange-Tarragon Vinaigrette (Recipe)

Wednesday, December 13, 2017

Delicata squash is one of the quickest and easiest squashes to prepare, making it perfect for weeknight meals. With its edible skin, sweet flesh, and seeds that roast up quickly, this squash has it all! Roasted butternut squash gets a lot of love on my blog, with far too many recipes to link to cohesively; please do search away for…

Pati’s Gulab Jamun (aka, Indian Donuts in Saffron Simple Syrup)

Saturday, October 21, 2017

If you’ve never had gulab jamun, you’re in for a treat. Think: round donut holes soaked in a saffron- and cardamom-scented simple syrup. What’s not to love? Never heard of gulab jamun? I hadn’t, either, but made its acquaintance through my husband, who loves the stuff. Think about a moist plain donut hole soaked in a simple syrup flavored with…

Summer Grain Bowl with Farro, Snap Peas, Cherries, and Almonds (Recipe)

Thursday, August 10, 2017

Combine grains with pretty fruits, vegetables, herbs, and nuts plus freshly squeezed lemon juice and olive oil for a delightful lunch or supper. Serve on a bed of leafy greens for even more nutrients and flavor! Summer is the time to start consuming big salads for supper, and I’ve got quite a few here on my blog. Please do search…

Anything Goes Pesto: Whatever Greens and Herbs You Got, They Will Pesto

Friday, July 7, 2017

Making pesto at home is quick, easy, and satisfying—and you can use whatever combination of greens, herbs, and nuts you have on hand. Freezes beautifully, too! Arugula. Beet Greens. Spinach. Kale. Parsley. Radish Greens. Carrot Tops. … Pistachios. Walnuts. Almonds. Pecans. Pine Nuts. … Whatever combination of leafy greens and herbs you got, whether fresh from the local farmers market…

Spring Pea Tendrils and Avocado Create an Unconventional Lobster Roll (Recipe)

Saturday, June 3, 2017

Lobster rolls get unconventional with a whole grain hotdog bun, spring pea tendrils, and avocado. A hint of freshly squeezed lemon juice brings it all together for a luscious treat featuring local lobster. I’ve written a number of times about lobster rolls, so I’ll let the pictures do all the talking today. All I did here was toss some gorgeous…

Rhubarb Upside Down Cake, the PK Way (Recipe)

Wednesday, May 3, 2017

This easy upside-down cake recipe stars rhubarb in a moist, golden cake studded with sweetly caramelized fruit. It makes a lovely spring dessert (or special-occasion-only, you-didn’t hear-it-from-me breakfast). Woohoo! Rhubarb is in season! Grab your cake pan and let’s put it to good—nay, great—use in a scrumptious upside down cake, which gets kicked up a notch with the subtle scent…

Roasted Butternut Squash, Meet Chipotles in Adobo (Southwestern Squash Soup Recipe)

Friday, April 7, 2017

Roasted squash soup is super all on its own, but adding chipotles in adobo, a pantry staple, kicks it up a notch. You gotta try this one. What happens when you blend a quarter cup of chipotles in adobo into your luscious roasted squash soup (that just so happens to be vegan)? Hot! Hot! Hot! That’s what happens. Tantalizingly spicy,…

Dr. P.K. Newby is a nutrition scientist, speaker, and author with expertise in all things food, farm to fork, whether preventing obesity and other chronic diseases through diet or teaching planet-conscious eating. As a health expert and food personality, she brings together her passions for food, cooking, science, and sustainability to educate and inspire, helping people eat their way towards better health, one delectable bite at a time. Healthy Hedonism (TM) is her philosophy: Because healthy food shouldn’t suck.

Copyright © 2011-2020 P.K. Newby. All Rights Reserved.

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