Reset Time is Up: Kate and Rick's Month-Long Cleanse, Part Two

Rick and Kate have completed their 4-week cleanse/reset and are excited to share their results. Did either of them get an energy boost? Did either of them gain control of their cravings? Was there improved digestive health? How about improved mental and emotional health? These are all benefits of engaging in a cleanse/reset, so tune in to see what happened for them. You'll also hear about foods, recipes, and strategies they used to stay on the wagon. And Brussels sprout latkes and a veggie stir fry with crispy tofu are up for discussion!

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Carrott and ginger soup

North African red lentil soup with mint/paprika oil

Green beans sautéed with garlic and sun-dried tomato paste

Sweet potato, broccoli, and chipotle hash with fried egg

Roasted cauliflower and charred broccoli, peppers, green beans and onions over Farro

Chicken Bolognese with green beans

Veggie stirfry with sesame and crispy tofu

Carmelized onions from start to finish.

Another veggie stir fry with prep boards

Curried vegetable soup with coconut milk, with a foundation of lemongrass, ginger, and garlic broth

Hot Topics VII: New Products, Sad Endings, and 2021 Trends

It’s getting steamy in here... Hot Topics VII is full of fun facts! Have you ever heard of a ghost kitchen? Well, no worries! Kate and Rick are on it. Find out the updates on meal kits and the sad news about Godiva. Hey! What’s that smell? Kate and Rick know. You may be surprised to find out you could be manipulated into tipping more by a simple color scheme. Rick and Kate also share new developments in pizza, soda, and plant-based foods. Anyone have $35,000 to spend on a robot? And who the heck is Sally?

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Time to Reset: Kate and Rick's Month-Long Cleanse, Part One

Rick and Kate are embarking on a 4-week cleanse/reset - wish them luck! Have you ever done a cleanse or a reset before? Kate and Rick share their past experiences, as well as the choices they are making right now to stay healthy in a tasty world. Join them as they talk about the purpose of a cleanse, the resetting of habits, the value of intermittent fasting, how to navigate the world of moderation once the rules of the cleanse are lifted, and how to continue to find ways to enjoy preparing delicious food. They also share recipes, ideas, and tips in case you also want to change some habits and kick things into a healthier place. A surprising lentil soup and a creative use for a can of tuna are also up for discussion today.

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Beans, Lentils, and Peas: Taking the Pulse of Legumes

What are legumes and pulses, and what is the difference between them? Kate and Rick still may not know after this episode. What they do know is that these foods have an impressive nutritional profile and are one of the best plant-based sources of protein. Yes they are high in carbs and calories, but they are also a fiber-rich, versatile versatile food source that can create many tasty meals. Kate and Rick offer their ideas on how to use legumes in a variety of ways and in tasty combinations. Also, a tasty pasta bake and a spinach, split pea, and fennel soup are up for discussion.

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Ringing in 2021: What We Ate Over the Holidays

Season 6 of You Won’t Believe What I Ate Last Night is off to a healthy start. Kate and Rick share the meals they had over the holiday and how they worked to stay healthy in a tasty holiday world. From a braised dish to an Indian snack, a classic roast to a Maryland tradition, there is lots of flavor. Amchur and jiggery -- that’s right, you heard correctly -- are up for discussion, plus lots tips and techniques for healthy eating.

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Trader Joe's Tips, Part One: We Share Our TJ's Faves!

Have you ever heard of a tiny, relatively unknown, highly specialized food chain called Trader John’s -- no, that’s not it. Trader Jane’s! Yes! That’s it --wait, no it’s not. Joe’s! Trader Joe’s! That’s it! Kate and Rick take you through their favorite items, and talk about what makes Trader Joe’s an exceptional choice for your shopping needs (and no, Trader Joe’s did not sponsor this episode, but we're batting our eyes at them!). You’ll get tips about things you may have overlooked, and great ideas for staples and snacks to fill your pantry. Also, Rick and Kate share dishes involving a lot of basil and an entire stick of butter in the What I Ate segment!

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Sweeteners: Natural, Artificial, and Tasty

How sweet are you? Are you a fan of Diet Coke? Is honey your thing? If you can recall TAB this might be the discussion for you. Sweeteners provide the taste we may crave, but how healthy are they? If it’s natural or artificial, will it make a difference in your health? Kate and Rick talk about what they use and don’t use, and RDN and friend of the podcast Vicki Shanta-Retelny drops by to give us the official skinny on sweeteners.  Also, a bucatini with classic flavors and mushroom nut loaf are what Kate and Rick are cooking.

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Find out more about Vicki Shanta-Retelney here

Meat Substitutes: Are You Tempeh-d By Seitan?

Do you eat meat? Would you like to eat less in order to stay healthy in a tasty world? Rick and Kate break down the meat substitutes that over 79 million people used in 2019. Meat substitutes are no longer just for vegetarians and the butt of jokes for carnivores. They are one of the fastest growing segments of the food industry, enticing meat eaters that want replacements that smell and taste like real meat. Rick and Kate break down the difference between tofu, seitan, and tempeh - and don’t forget one of the originals and our old friend TVP: textured vegetable protein. Find out which ones they prefer, and don’t think you will get away without hearing about The Impossible and Beyond burgers. They are joined by nutritionist and friend of the podcast Vicki Shanta-Retelney who provides valuable information about soy and its relationship to estrogen.

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Find our more about Vicki Shanta-Retelney here.

Tiny Leaps, Big Changes: Rick and Kate Chat with Gregg Clunis

Gregg Clunis from the Tiny Leaps, Big Changes podcast joins Kate and Rick for a discussion about the small things you can do to cultivate bigger shifts in your life. Making meaningful and long term change can be one of the most difficult things to do, especially when it comes to staying healthy in a tasty world. In a world that requires adapting on an almost daily basis, how do you break down the big picture into tiny frames? What happens when you don’t feel like making a change? How do you get unstuck from the stuck place? Learning not to be overwhelmed by the big shifts needed and finding your way, bit by bit, is an important key to long term success. Also, a homemade cashew chicken is up for discussion as well as lettuce soup – that’s right, you heard correctly - lettuce soup.

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Find our more about Gregg Clunis here.

Hot Topics VI: Donkeys, Cannabis Edibles, and Raspberry Zingers

Hot Topics and tips are what’s on Kate and Rick’s lips. You may not be traveling too much right now, but when you do travel again, you might not find yourself on a donkey or a Venetian gondola. Also, which supermarket is the best value for your money during challenging economic times? Kate and Rick have the answer. One of the most popular kitchen supply stores is  closing a lot of its stores, and one of the most popular chocolate brands is gathering all of its resources to give you the very best of what they have in one package. This episode, Rick is working with black garlic and Kate is stopping by a popular Chicago bakery for a treat.

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Fired Up!: Kate and Rick Talk Grilling

Are you ready to break out the grill? It’s that time of the year and Kate and Rick talk about their favorite things to grill. They cover the history of grilling, discuss the difference between grilling and barbecue, and offer thoughts on gas vs. electric grill. Also, they offer Do’s and Don’ts while grilling. Do you know how many hotdogs are consumed on the 4th of July? How the first grill was created? What grill issues send people to the emergency room? Kate and Rick have the answers.

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Hot Topics V: Pickle Beer, Racist Branding, and Cheese

Breaking news! America’s Test Kitchen has weighed in on the top potato chip. Also, what type of beer is sweeping the country? Kate and Rick have the answers in their Hot Topics episode. Food conglomerates are taking a serious look at evolving brand names that have recently come under fire for being racist (even though they have been racist all along).  One of the hosts recently got called by their insurance carrier to join a weight loss program, and both the hosts are appalled by it. Can you guess what tasty dessert is named after a famous Russian ballerina? Or what the most popular mayonnaise brand is in the South? Kate and Rick have vivid descriptions of both in this episode's “What I Ate” section Fun facts, shocking truths, and lots of fun.

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A Tapas Episode: Small Bites of Travel, Cheese, and More

In a special small plate episode, Kate and Rick bring you a combination of experiences. From a discussion of the world’s “most popular cheese” to an airport lounge, this episode has a lot of flavor. Join Rick and Kate as they visit one of Jose Andres' most popular restaurants in Washington, D.C., with Rick's sister Helen, and learn a new way to stop your mouth from burning when you’ve eaten something spicy! Rate their first review of an airplane meal, and learn a bit of the history of Vietnam spring rolls from a fabulous tour guide in Vietnam.

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Aromatic Alliums: Garlic, Onions and More

So how do you stop yourself from crying when you cut an onion? What are good ways to use leeks? And what exactly is the best way to use garlic to end a vampire’s life? Don’t you worry one bite, Rick and Kate are on the case! In their special wiki-leeks episode, those rap-scallions, Kate and Rick, run onion-rings around all the other kitchen chair experts as they break down the allium family. Let's talk about the miracles that are about onions, garlics, shallots, leeks, and chives. From the health benefits, to the flavors, to their use in recipes, they cover more than you might think about these useful items. Whatever you do don’t chive them, and definitely don't clove them to death about things you may not agree with.

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Still Sheltering In Place: What We Are Cooking (Part II)

More ideas, more tips, and more fun as Kate and Rick share Part II of what they are cooking while sheltering in place. From a meal made from a fridge clean out, to peanut noodles, to a super tasty Indian meal. One of them may have eaten all the pandemic snacks in the first week, and one of them may have eaten oats several years old. Also, daily salad variations and egg bites. And macaroons! There are macaroons!

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Smoky, Salty, and Delicious: All About Bacon

Rick and Kate are talking about, salivating over, and worshiping one of the world’s most popular food items. Bacon! Do you know when the first pigs arrived on US shores? The difference between English bacon and American bacon? And, have you really ever grasped what is on Wendy’s Baconator? Janice, the producer of the podcast, drops in with a quiz for Kate, and Rick has lots of information from the 2019 Bacon Report (that’s a real thing). They offer the health benefits of bacon (there are a few) and dish on the importance of bacon flavor in recipes. And you will not believe some of the bacon-themed products out there.

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Sheltering In Place: What We Are Cooking

Rick and Kate share how they are foraging for meals in their fridge and pantry, what they are creating, and how they are making tasty and fun stuff out of leftovers. From an exciting cast iron pan pizza to a humble quinoa bowl, from salads and soups to farro dishes, they'll hook you up with ideas.

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Staying Healthy During COVID-19: An Interview with R.D.N. Vicki Shanta Retelny

With the advancement of the COVID-19 virus, conversations about how to stay healthy in a tasty world are more important than ever. Registered Dietician Nutritionist and friend of the podcast Vicki Shanta Retelny returns with a dose of practical suggestions. Are you pulled towards alcohol, sugar, and processed foods? Join the crowd. Kate and Rick learn you don’t necessarily want to “boost” your immune system, but you can fortify it. How do you clean your vegetables? What role does water play during the outbreak? And what is the difference between prebiotic and probiotic, and what do they do to keep your body functioning? There has never been a more important time to think about what you are putting into your body. Find out what you need to be doing today to protect yourself in the long run.

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Hot Topics IV: Bon Jovi Rocks, Taco Bell Delivers, Julia Child Lives!

Do you know why Trader Joe’s employees wear Hawaiian shirts? Which local chain is offering a bag of bacon? And what is Taco Bell up to in the vegetarian department? Kate and Rick have all the answers and much more in this hot topics episode. Believe it or not Julia Childs is getting a new television show that you will want to check out. A pizza shop that helps with pet adoption, Starbucks unveils its spring drinks, and Gordon Ramsey saves the day in Ellicott City, MD. That and much more in this episode of Hot Topics.

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Top Diets for 2020: Health vs. Weight Loss

Depending on your definition (and goals), you have a variety of options and Rick and Kate have the scoop for you. Want to eat for health and longevity? They'll tell you how. Want to lose weight fast? Gotcha.  Spoiler: the winner is not new or a fad. Kate and Rick discuss US News and World Report’s 2020 ranking of the best diets. Find out what came in on top, and what popular diets faced stiff competition. Some diets are considered effective for quick weight loss and others for their health.  You may not be surprised to find out what they have in common.

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