After years of freelance writing focused on a broad range of food topics, everything from eating for pregnancy to Afghan cooking, nothing has been closer to my heart than Mom’s Kitchen Handbook and the various projects that have sprung from it. This has been supremely second nature from the beginning, as though I’m exactly where I’m meant to be: writing about food and family and all the ups, downs and in-betweens thus associated. My friend Alyssa calls it “following your bliss.”
I recently learned of another food writer/mom who seems to be following her bliss. Lia Huber is founder and CEO of Nourish Network, an online company developed to help people change their relationship to food in a really positive way. Knowing that so many moms struggle privately (and publicly) with food, diet, body image, and health issues (or are just trying to get off that stubborn baby weight), I figured Lia’s fresh approach was worth sharing.
At the core of Nourish Network is a 12-week mentoring program to move clients towards making healthy changes in the way they eat, cook and think about food. As Lia puts it, “Each week, we focus on a different little nugget of sound nutrition; eco-clean eating; being mindful around meals; or getting comfortable in the kitchen. I combine learning (through readings and videos) with experience (through exercises and cooking) and wrap in guidance and peer support (in helpful guides and in the forum) to really make it all stick. The end result is a paradigm shift where people want to eat what’s good for them and the planet, rather than feeling that they should. And, yes, I’ve had many moms absolutely stunned at how much the program rubs off on their kids and spouses.”
If you are interested in finding out more about Lia’s story and Nourish Network you can do that here. If you want to give one of her nourishing recipes a whirl, check out this gorgeous one for Obscenely Good Eggplant Tartines. And, if you are wondering if Lia is paying me under the table for this shameless endorsement…she’s not. When I stumble upon a good thing, I like to share it, especially when it’s a mom doing cool things in food.
Obscenely Good Eggplant Tartines
• 1 pound eggplant, sliced into 1/2-inch slices
• 1-1/2 tablespoons olive oil
• salt and pepper
• 2 tablespoons mixed fresh herbs
• 1 clove garlic, minced
• 1/4 cup fresh ricotta
• 2 tablespoons grated Parmigiano-Reggiano cheese
• 1 cup arugula
• 4 slices rustic, whole grain bread
Preheat grill to medium-high. In a large bowl, toss the eggplant slices with the oil, salt and pepper. Grill for 5-8 minutes, flipping once or twice, until browned and super-tender. Transfer back to the bowl.
Mix together herbs, garlic, ricotta and Parmigiano-Reggiano and spread evenly on the four slices of bread. Toast in a toaster oven or broiler for 3-4 minutes, until cheese just starts to bubble.
Mound arugula onto the sandwiches and top with eggplant.