No carb-shaming here. 🙅‍♀️

Unleash your inner "Carbivore" with these satisfying recipes. [View this email in your browser]( Heavy on flavor, hold the guilt. As we embrace the abundance of spring produce, don’t feel like you need to eat like, well, a rabbit. Carbs — aka carbohydrates, which occur naturally in fruits, veggies, and grains — are part of a balanced diet, and we love ‘em! In that spirit, we’re chatting with gluten-free chef [Phoebe Lapine]( and sharing an exclusive recipe from her upcoming cookbook Carbivore. Let’s kick things off with brain teaser from our friends at Lil’ Snack. 🧠[Click for Answer]( FOOD What to Eat Satisfy your cravings. Carbs are more than just bread! Rice, oats, noodles, potatoes, oh my: Naturally occurring carbohydrates can be found in so many delicious bites. Veggie-Fried Rice Add plenty of veggies into your weeknight dinner with this quick, flavorful fried rice. [Make It]( One-Pot Peanut NoodlesThai flavors like garlic, ginger, fish sauce, and lime brighten up store-bought noodles. [Make It]( Sweet Potato Curly Fries Crispy curly fries aren’t complete until you dunk ‘em into a creamy avocado ranch. [Make It]( Chocolate Orange Oat BarsYou only need six ingredients to whip up this gluten-free dessert! [Make It]( Embrace the comfort foods you love. [Phoebe Lapine]( – a gluten-free chef, four-time published author, and SIBO & Hashimoto’s advocate — is passionate about the sweet spot where health and hedonism intersect. Her new cookbook, “[Carbivore]( (which comes out today!) puts carbs back on the table. With 130 fiber-forward recipes designed with the latest research on gut health and metabolism in mind, this book is for everyone. Check out an exclusive recipe from “[Carbivore]( below! My upbringing was heavy on the millet, light on the fast food. Being an East Coast kid, California Pizza Kitchen was among the most mythic of these forbidden establishments. When I finally went as an adult, I fell hard and fast for the thick and creamy spinach-artichoke dip. Here, I’ve used it as inspiration for a mac and cheese, going heavier on the veggies. Artichokes are one of the most fiber-rich plants, as evidenced by their stringy, woody leaves. If you’d rather not chew your way through them in a baked pasta, purée the artichokes like you would in a dip. To streamline prep, start by pulsing the parmesan, then breadcrumbs, and finally the artichokes. Feel free to use more cheese than I’ve called for, or substitute a plant-based alternative to make it vegan. CREATOR’S CORNER Chatting with Phoebe Lapine On learning to love food again. Below, we chat with chef, blogger, and wellness advocate [Phoebe Lapine]( about her new cookbook, “[Carbivore]( and her general approach to a balanced and healthy lifestyle. *This interview has been edited for brevity. TASTEMADE: Can you share the inspiration behind "Carbivore" and what led you to write a cookbook focused on embracing carbs? PHOEBE: These days, carbs seem to be the food group that people feel the most guilt and shame around. In the ‘90s it was fat—and some of that dogma remains. But especially in the chronic illness community, carbs can be a real source of confusion. They seem to be a pain point for both those who consume them and those who try to cut them out, which for many people is not sustainable (I get a lot of recovering keto folks come my way!). A few generations ago, our relatives got more than 50 percent of their nutrients from carbs, and yet the chronic conditions we grapple with today were rare. So I knew that carbs were a convenient scapegoat and that there was more to the story, namely how we eat them.  My goal with the book is to teach people how to improve their carb “tolerance” through my research on gut health and blood sugar metabolism—and then give them amazing recipes to put into practice! What challenges did you face in creating recipes for "Carbivore" that are both healthy and delicious? Whenever I’m facing any sort of dietary restriction or conundrum, I always focus on what I’m adding versus what I’m taking away. I usually find that is the key to making something satisfying, but also balanced. The recipes in the book are organized by your favorite types of carbs — rice, oats, noodles, bread, potatoes, corn, among others. But I designed them to be better for your blood sugar by using “carb companions”— other ingredients with healthy fat, fiber and protein. For example, I have five different recipes for Nut and Seed Sprinkles that can be used in a host of ways within other recipes. They are a great tactic for using in everyday meals to enhance their flavor and texture. Plus, they’re so delicious, the nutrition element is just a bonus. Your previous books, "The Wellness Project" and "SIBO Made Simple," also focus on health and well-being. How does "Carbivore" fit into your overall approach to wellness, and what role do carbs play in a balanced and healthy lifestyle? One of my biggest wellness mottos is: If you’re stressing about what you’re eating all the time, no amount of kale will make you healthy. Both of my previous books were born out of my own health struggles. “The Wellness Project” was about how I transformed my life after getting diagnosed with Hashimoto’s Thyroiditis — an autoimmune thyroid disease — and then my next hurdle was SIBO, which is the cause of many cases of IBS. I find one of the pitfalls of dealing with any health challenge is getting too lost in the details at the risk of missing the big picture. This can especially happen with chronic conditions, since the advice is so siloed. For example, if you’re focusing too much on preventing IBS symptoms, you might not be paying attention to your blood sugar. And often people who only focus on blood sugar, don’t necessarily make the best choices for their gut health. I definitely felt myself making this mistake over the years, especially when it came to carbs. “Carbivore” was a product of my mission to put all the pieces together and embrace the mindset of food freedom. It’s my hope that this book takes some of the stress out of eating carbs and shows people there are ways around the consequences. Do you have a personal favorite recipe that's featured in the book or one you find yourself returning to again and again? I have so many! Probably one of the formulas I reach to most often is the Pesto Socca with Antipasti Salad. Socca is a chickpea flatbread that’s easier to throw together than a pizza crust but can satisfy some of those same cravings. It’s perfect for a weeknight meal and can be varied depending on the season. What message do you hope readers take away from "Carbivore," and how do you envision it impacting their relationship with carbs and overall well-being? The most important takeaway is that extremes in either direction — high carb or low carb— don’t benefit the average person. Either choice can help, or it can hurt. It can often be easier to live within the rule book of restrictive diets, rather than trying to find a middle ground. But you will rarely find lasting satisfaction or transformation in the extremes. It’s true in life, and it’s true for carbs! It’s my hope that the strategies and recipes in “Carbivore” will help you find that sweet spot. ENTERTAINMENT On Our Feed Get off TikTok and go dine al fresco (right after you watch this video 😉). [Watch on TikTok]( Tell us how you feel. 💭 How likely are you to recommend this newsletter to a friend? lowest [1]( [2]( [3]( [4]( [5]( [6]( [7]( [8]( [9]( [10]( highest [Instagram icon]( [Pinterest icon]( [TikTok icon]( Was this email forwarded to you? [Sign up!]( Copyright (C) 2024 Tastemade. All rights reserved. You're receiving this because you opted into our email list. Our mailing address is: Tastemade 3019 Olympic Blvd Stage C Santa Monica, CA 90404 USA [Add us to your address book]( [Update Email Preferences]( or [unsubscribe]( from this list.