Is the Secret Always to KISS?

Whether it’s clean eating, a plant-based diet, or a healthy lifestyle, is the secret always to KISS? A lot of us want to live as healthily as possible. There’s plenty of information out there to help us. A search for clean eating lends 507,000,000 results, plant-based diet 231,000,000 results, and healthy lifestyle 748,000,000 results. If you have time, you can read more than a billion articles. If not, it seems that they all boil down to one idea that could be expressed as KISS (Keep It Simple Stupid)!
Looking back at the food I ate as a child, I had a cleaner diet than many people who deliberately attempt one today. We ate at home. Our beef came from our field. Our pork came from the pigs that almost killed me when I tried to play with their babies. My plate was always full of vegetables fresh from the garden – lettuce, tomatoes, cucumbers, green onions, cabbage, squash, carrots, peas, okra, corn, and potatoes.

In the summer, there was watermelon. Honeybees lived behind our front porch. There was always a line of them flying across the driveway. Once a year, my dad hired a man to rob the hive. Each jar of rich, thick honey had a bit of honeycomb included.
There was no elaborate preparation in the kitchen. None was needed. Flavor burst from lightly sautéed squash or boiled corn on the cob. I ate tomatoes like apples. They were so sweet and juicy, I never added salt.

Our tomato juice was home canned. Pickles were home made. We rarely ate sandwiches or pasta and hardly ever at restaurants. A picnic at the river was left-over fried chicken, deviled eggs, potato salad, and bright green sweet pickles. All of them were made by my grandmother.

I remember this food as the tastiest I ever had. I rarely find produce in the grocery store to match. Even the farmers market often falls short. Maybe that’s why my children and grandchildren seem satisfied with food full of flavor enhancers or additives.

Maybe it’s why many people are satisfied with mediocre restaurant or packaged convenience foods. And maybe some of these people think that great food requires lots of equipment and lengthy preparation.

Perhaps that’s why they sometimes miss the fact that clean eating, a plant-based diet, and a healthy lifestyle all begin with keeping things simple. Start with fresh. Process as little as possible. Let the flavors of the ingredients shine through – keep it simple stupid.

It’s March. It’s Madness. It’s Teamwork at its Best!

TWC Arena
It’s March. It’s Madness. A friend and I recently went to visit my sister, eat with Chef Matt McClure, and watch some college basketball. At one point, my friend spent a long, quizzical moment staring at my sister, my brother-in-law and me. I guess I understand why. We were standing in the middle of a world class art museum surrounded by walls full of art, and we were talking basketball. Yep, that’s how we roll – especially in March. We just can’t help it.
Of course we’re not alone. Your house may have been taken over by the madness of brackets, hoops, balls, and the cheers of the Big Dance. It happens. Amidst all the craziness, there’s sometimes a bit of Magic and always lots of lessons worth remembering.
magic johnson
March Madness is a series of battles on the court. The teams that win are always the ones that:
• Are strong and fit from their regular training program
• Remain aware of the position of all the players on the court
• Pay attention to the advice of the coach
• Stay aware of the time on the clock
• Play with heart
• Assist each other
• Rebound
• Tune out the circumstances and play their game
• Pass to the open man
• Foul only when necessary
• Never stop playing hard until the final buzzer
• Play as a team
• Believe they can win

coach k
Did you happen to notice that everything on this list also contributes to winning in life?

It is clear by the clapping and yelling I saw yesterday that an NCAA basketball crowd recognizes moments of great teamwork. I’m grateful that we have this sort of competition to remind us that teamwork can lead us to greater success than we can possibly achieve on our own.

I hope we will carry that awareness with us into our homes and places of work after the championship game. Perhaps it will help us as spouses, parents, and work team members to remain aware that:
• Each player brings value to the team
• All roles are essential to reach the desired outcome
• Each player needs to play hard when they’re on the court
• Each player needs to rest and regroup off the court
• When a player has an off day, the rest of the team can take up the slack
• The decisions we make affect the whole team
• Leadership brings strategy that moves the team past its obstacles
• It is good to acknowledge a great play
• All players need encouragement
• Not every player can be expected to go on to the next level
• Teams of character play by the rules

My team has already lost this year, but that hasn’t kept me from cheering on other teams. I know that we’ll have another opportunity. And that’s another great thing to remember. Some days we lose the battle, but there’s always another opportunity!

Keep playing hard and with heart until the final buzzer! That’s what I call thriving.

Congratulations Chef Matthew McClure!

Chef Matt McClure is one of our favorite chefs. Since Cooking2Thrive® recorded him for our interview series, Chef Matt has been receiving rave reviews as the executive chef of The Hive at 21C Museum Hotel near Crystal Bridges Museum of American Art.

Matt McClure

Congratulations are again in order. Chef Matt has been chosen as a semifinalist for the 2014 James Beard Foundation Restaurant and Chef Awards in the “Best Chef: South” category. It is quite an honor to be chosen by the James Beard Foundation for recognition in what is sometimes thought of as the Academy Awards for food.

Chef Matt is known for featuring fresh, local ingredients in the dishes he prepares. He often takes the country cooking I grew up eating at home or at dinner on the grounds after church and changes it from humble to refined.

Having a preference for using local fruits and vegetables as ingredients makes Chef Matt a gluten friendly chef by preference, but he cooks gluten-free at home by necessity to accommodate his wife who is gluten intolerant. He sums up what many of us wish more people knew when he says, “Gluten is not the secret ingredient in fine cooking!”

The final nominations for the James Beard Foundation Awards will be announced Wednesday, March 19. We wish chef Matt the best!

Haven’t seen our interview with Chef Matt? You can view it at the link below:

For more information about the James Beard Foundation awards, visit



Disclosure of Material Connection: I am the president of 3 Squares Productions, Inc., the company that contracted with Chef Matt McClure for this interview. I have no material connection with the James Beard Foundation. Regardless, I only recommend products I have personally used and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”