Is an açai bowl just an excuse for grownups to eat dessert for lunch?

Is an açai bowl just an excuse for grownups to eat dessert for lunch?

Ella Olson via pexels

As we head into the holiday season, we prep for the overeating and lazy days off by discussing a healthy lifestyle on location at Root Whole Body in Portland’s Slabtown neighborhood.

First, what to make of the mixed messages about carbohydrates? On the one hand, Miles Hassell, co-author of “Good Food, Great Medicine,” tells us that refined grains are bad for our health. On the other hand, our resident runner tells us how refined carbs can help athletes to perform their best.

Next, we explore the protein bar. If we’re not taking part in intense physical activity, should we even be eating them? Athlete and “Another Mother Runner” host Sarah Bowen Shea has tried all the power snacks out there and helps us navigate this confusing category.

And, finally, we dissect the build-your-own-bowl fast-casual restaurants that are cropping up all over the country, with names like Buddha Bowl, a Whole Bowl or Bliss Bowl. Cookbook author Mea Hassell and chef Lissa Kane talk us through the bowl phenomenon.

Meet our panelists: Mea Hassell is a writer, cooking instructor, and co-author of “Good Food, Great Medicine” with her brother Miles. Miles Hassell, M.D., is a physician at Providence St. Vincent Medical Center, a clinical instructor, a professor at Pacific University, and founder of the integrated medicine program at Providence Cancer Center in Portland. Sarah Bowen Shea, co-founder of the podcast “Another Mother Runner,” is the author of three books on running, motherhood, and health. And special guest chef Lissa Kane is executive chef for Root Whole Body and Blossoming Lotus.

Our host is Katherine Cole.

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