• May
    12

    Spring Hikes Near Portland


    by Rachael Lamb
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    The rain has finally started to slow and it is time, once again, to enjoy the product of all those wet,grey sky-ed days:  Green EVERYTHING. Wildflowers.  Rushing streams.  Cool, fresh air.  What better way to spend some free time than out exploring the beautiful northwest (or as my Oregon license plate proclaims, the “Pacific Wonderland”)!  Not only is nature a wonder to marvel at, spending time outdoors is scientifically proven to release stress, and improve mood.  It boosts our Vitamin D levels (essential to our immune systems), promotes eye health, is good for the lungs, improves sleep – the list goes on and on.  Even a light walk has immense health benefits.  Here are a few spring hikes in the Portland area worth checking out this season! (more…)

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  • May
    05

    The FAT Facts


    by Rachael Lamb
    1 Comment



    Healthy-food-should-be-cheaper-argues-Israeli-lobbyist



    The dreaded word.  The thing to be avoided at all costs.  There is good reason to fear fat – this country has a higher rate of obesity than any other place in the world, and it’s not because we overdo it on the vegetables. It seems like common sense, from a weight loss perspective, that consuming foods high in fat such as milk, butter, red meat, etc. contribute to weight gain. But what are the true root causes?  Does eating fat make you fat? Let’s start at the beginning.   (more…)

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  • Apr
    21

    The Mighty Asparagus – Veggie of the Month!


    by Rachael Lamb
    1 Comment



    Asparagus



    April is the month for Asparagus.  It’s bright-green shooting stalk is the epitome of Spring.  We’ve spent the past few winter months winding down, conserving energy in preparation for the new birth and regeneration that this season brings us.  Many vegetables start to make an appearance about now (onions, leeks, mushrooms, garlic, etc.) – but The Mighty Asparagus is King (or Queen – but we’ll get to that later). (more…)

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  • Apr
    14

    Our Partner in Pasta


    by Rachael Lamb
    1 Comment

    Have you noticed the significant difference in our pasta dishes lately?!  What has added such flavor, texture, and wholesomeness to our Tuscan Lasagna, Chicken Spiedini, Spaghetti & Meatballs, Turkey Bolognese, Shrimp Arrabbiata, etc?  That would be Adam Berger’s hand-made pasta. Farm to Fit has recently made the transition from dry pasta to fresh, local pasta that is made right down the street from us!  Adam Berger, the long-time owner of Tabla Restaurant (on the corner of NE 28th and Davis), has launched an organic premium pasta line called “Rallenti” which he serves at his restaurant and which is now available to you via Farm to Fit!  I got a chance to chat with Adam this morning at Tabla and learned quite a bit about the pasta-making process as well as the artist himself. (more…)

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  • Apr
    07

    First Look at Our New Look


    by Rachael Lamb
    1 Comment

    We’re super excited to unveil the new face of Farm to Fit!



    FTF.Identity.v07



    It’s been a long time coming that we update our logo – a lot’s changed in 3 years.  We’ve moved into our own kitchen, outgrown a decent-sized walk-in, and just recently built a shed for more storage space.  On top of that, we’ve worked on perfecting our recipes so that Portland can experience how delicious health food can be.  Thank you to all of our loyal customers – and welcome to the “new” Farm to Fit (with that same great taste)!

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  • Mar
    31

    Fast. Slow. Food.


    by Rachael Lamb
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    There is a growing population of Americans who have begun to buck the bad habits that sometimes come with living the ‘fast life’.  You know, that daily grind of: up and at ’em out the door – work. school. errands. chores. meetings. phone calls. commutes – and finally home, starving, looking at that empty fridge.   We all know how easy it is to succumb to take-out meals or pre-packaged, processed foods that have low nutritional value.  Fast food exists on every corner for a reason.  It’s hot, it’s ready to eat, and it’s right there.    However, we all know the detrimental effects of a fast food diet on our bodies, our local communities, and our conscience.   That’s why so many are starting to seek out healthier alternatives.  At Farm to Fit we combine the slow and the fast, thus making healthy, hearty eating possible without any time lost.  Let us spend the day braising, marinating, kneading, pickling, poaching, etc. so that you have the time and energy to do what YOU do best.   (more…)

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  • Mar
    24

    Food Fads: Proceed with Caution


    by Rachael Lamb
    1 Comment

    We all want to feel fit and healthy, but sometimes it’s hard to find the path there.  In our current culture of overly-processed, mass-produced foods, healthy eating has become somewhat of a challenge.  We are constantly bombarded with information that is often times based on subjective claims or one answer solutions that will keep you “slim, disease-free, and full of energy.” (more…)

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  • Mar
    10

    5 Not-So-Guilty Dessert Pleasures


    by Rachael Lamb
    posted in Recipes
    1 Comment

    Things are winding down here today in the Farm to Fit kitchen, and as I sat down to write, my mind couldn’t help but wander to my after-work plans.  That’s when I suddenly got a craving for chocolate peanut butter pie. I was Google-ing recipes when Erik, our sous chef walked up behind me and exclaimed “Uhhhh..PIE?! that doesn’t look Farm to FIT related!” I quickly tried to explain that it DID have to do with work, because they were HEALTHY recipes, and that I was researching them for a blog piece – but his grin told me that he didn’t believe me, and he had stopped listening. (more…)

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  • Mar
    03

    Shakshouka!


    by Rachael Lamb
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    “Bless You?”  My first thought exactly, one day last year, when this popular Middle Eastern dish made it’s debut on our menu.   I probably said “Shakshouka!” over 100 times that day, giddy by the excitement evoked in the annunciation of such a strange word.  At first my co-workers laughed, one or two probably joined in for some group “Shakshouka’s!”, but as the day wore on so did their patience, and now I limit myself to 2 or 3 for the sake of team morale.  But, that doesn’t mean that you have to! Not only is shakshouka fun to say, it is perfect cozy-weather food.  Eggs poached in a spicy tomato/pepper sauce, traditionally served right in the cast iron skillet – what a ‘Sunday’ kind of breakfast. (more…)

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  • Mar
    01

    Portland 3 Month Weight Loss Journey {The End!}


    by anna long
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    Can you lose 20 pounds in 12 weeks? This woman did!



    Portland 3 Month Weight Loss Journey {The End!}

    Hey Farm to Fitters!

    This is an epic week in my world! I am wrapping up my 3 month weight loss journey (which was actually 4 months minus some big breaks for travel and the holidays. When I started this journey in November (read first post here) I was pretty discontent.

    I wasn’t fitting into my jeans (even my stretch jeans) and I seriously felt like NOTHING was working. I thought I was eating pretty good and I really didn’t realize why I was continuing to gain weight on what seemed like a weekly basis.

    I decided to commit to this journey after I tried out Farm to Fit for 1 week and LOVED the food (and the instant pound I lost). I figured that if I saw great results in 1 week, that I could see stellar results in 3 months….and thus the idea was born. (more…)

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