87: Silver Linings in 2020 and the Best Chocolate Cookie Recipe with Liz Weiss, MS, RDN

<p>2020 was a doozy of a year, and I don’t need to say why! On this week’s show, I look back at my favorite episodes from 2020, the changing food and eating trends we saw during the pandemic, a new killer recipe for <a href= "https://www.lizshealthytable.com/2020/12/17/gluten-free-chocolate-orange-almond-sparkle-cookies/">Chocolate, Orange & Almond Sparkle Cookies</a>, and the silver linings that sprung from nearly a year of quarantine. Of course, we all had big hopes and dreams for the year, and I even talked about them on episode 67 during my Celebrate 2020 episode. But like so many people out there, I nixed a year of food adventure and travel for an at-home lifestyle that included working (initially) from my dining room table and cooking a heck of a lot more for my immediate family. What were YOUR silver linings? Share a comment below and tell me about the good things that emerged from your COVID life.</p> <p>Today’s show is about silver linings as I want to explore all the good things that came with the difficulties of the pandemic. We’ll wrap up the show with one of my new favorite cookie recipes, Chocolate Orange Almond Sparkle Cookies. It’s a yummy treat for the holidays--or any day! Join me as we take a look back at 2020’s Silver Linings and look ahead to 2021 and new adventures!</p> <p><strong>Show Highlights:</strong></p> <ul> <li>How I transitioned to my new stand-up desk and saw immediate improvement in my physical health</li> <li>How I discovered yoga classes at home; my new favorite teacher is Jordan at Burning Wheel</li> <li>How I’ve had great fun discovering new parts of Nantucket with my new eBike</li> <li>How I’ve enjoyed some really good TV shows, like Emily in Paris, The Queen’s Gambit, and The Mandalorian</li> <li>How I’ve been cooking a LOT! Like many of you, I’ve enjoyed the return to family mealtimes</li> <li>How I’ve discovered Master Classes; I’m currently taking a class on Modern Middle Eastern Cooking with my favorite chef, Yotam Ottolenghi</li> <li>How I’ve loved working with my aweso