You already know I’m a huge fan of learning about nutrition and health, so much so that I have become that annoying person who can only talk about one thing! Okay, maybe that’s not true. If you invite me to a party, I’ll be happy to talk about anything and everything from genetic mutations, supplements, superfoods, sleep remedies, the microbiome, exercise, obscure ingredients, tummy troubles, etc. You see, I am super fun to be around, ha! 🤓
I’ve decided to use my certified nerd status for good, though, and today I’m sharing a new review and giveaway opportunity for the book Fast Metabolism Food Rx: 7 Powerful Prescriptions to Feed Your Body Back to Health by nutritionist Haylie Pomroy. Haylie is a health warrior who survived learning disabilities, intense food allergies, and a traumatic brain injury, and she does amazing work writing about how food choices affect our health. Full disclosure: this is a sponsored post by Harmony Books; all opinions are my own.
I don’t know Haylie personally, but I’m willing to bet she is even more of a science dork than me. She’s also incredibly knowledgeable about the topics that she refers to as metabolic “misfires,” organized into 7 categories:
- G.I. issues
- Hormonal imbalance
- Mood and cognition difficulties
- Elevated cholesterol
- Blood sugar problems
- Autoimmune disease
Having dealt with all of these in one way or another, I was really excited to read this book, and have concluded that it’s necessary reading for anyone who is also recovering from the Standard American Diet and its devastating effects. Note: I am not a licensed medical professional and recommend that you consult your healthcare provider before making any changes to your diet.
The focus of Fast Metabolism Food Rx is undoubtedly on making better food choices to address what is ailing us, and each section highlights Top 20 Power Foods with easy recipes using real foods. To be sure, when you use food to initiate healing, it’s a huge commitment. Haylie’s approach is clear and delivered in a way that seems very do-able.
What else do I love about Haylie? She states very clearly in her book that her philosophy about “diet” is most definitely about eating more of the right foods, but not in any way about eating less food. She expresses so much love and gratitude for life, and I finished the book feeling empowered and, I can’t believe I’m saying this after all of the suffering I’ve been through, grateful for the path I’m on.
I had a hard time picking which recipe to share from the book with you. All of the recipes are gluten- and dairy-free, and the smoothie one in the hormone chapter looks amazing, but I ended up going with the homemade quick pickled veggies from the mood chapter that I teased about in my last blog post:
This recipe is as easy as chopping veggies and making a pickling vinaigrette (I made a triple batch and used coconut sugar instead of stevia). In 15 minutes, you’re good to go:
The full recipe in the book pairs the veggies with some homemade salmon cakes, but I was so lazy I just served my baked salmon on a salad with the pickles on top:
Here’s the printable pickle recipe, courtesy of the book’s publisher:Print
Quick Pickled Veggies
Recipe excerpted from Fast Metabolism Food RX by Haylie Pomroy. Copyright © 2016 by Haylie Pomroy. Excerpted by permission of Crown Publishing Group, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
- Yield: 2
- Category: Side dish
- 1/4 cup thinly sliced carrot
- 1/4 cup thinly sliced cucumber
- 1/2 cup thinly sliced green cabbage
- 3 radishes, trimmed and thinly sliced
- 1 teaspoon sea salt
- 2 tablespoons rice vinegar
- 1 tablespoon stevia
- 1/8 teaspoon black pepper
- Place the carrot, cucumber, cabbage, and radish in a small bowl. Sprinkle with salt and use your fingers to rub the salt into the vegetables.
- In a separate mixing bowl, stir together the rice vinegar, stevia, and pepper to make a quick vinaigrette. Toss the vegetables with the vinaigrette and place in the refrigerator to marinate for about 15 minutes.
- Remove the pickled veggies from the refrigerator and squeeze to remove as much excess water as possible. Taste and adjust the seasoning.
Have I peaked your interest? Are you ready to win a copy of this fantastic new resource?
One lucky reader with an address within the continental U.S. will be randomly selected on Thursday, March 3rd. All other restrictions apply; please use the Rafflecopter link below to enter: