Are you in your forties and starting to notice some health issues? is so, time to pay attention to what you are eating. Read more.
Is Obesity a Form of Malnutrition?
Acid Reflux - change your food habits and feel better
Four Key Steps for Healthy Eating
Author's Night: Food Becomes You
Join me at the Walpole Public Library, Stone St., Walpole for a conversation about my new book Food Becomes You - Simple Steps for Lifelong Wellness.
The book is a guide for any one who wants trusted and reliable nutrition information that works well in everyday life.
You will see how so-called diseases of aging are really diseases of lifestyle and how changing your food can change your life for the better.
Books will be available for purchase and signing after the talk.
Your Nutrition Blueprint
I am excited to announce a brand new program called Your Nutrition Blueprint This is a 10 week small group coaching program that will be strictly limited in the number of participants. Why? Because in addition to my creating a Nutrition Blueprint for you that really works, you and a small select group will have your personal needs around nutrition and lifestyle addressed. You may be a stress eater. Someone else in the group may be a sugar addict. Another may have limited cooking skills. Or a crazy busy schedule. Or a health crisis. Or or or.....
Whatever your challenge, a nutrition blueprint is essential if you want to change the way you eat and care for yourself. The blueprint will lay out the foundation from which you build healthy habits. Sound impossible? I used to think it was, until I saw what a difference it made when I made my health and nutrition a priority. My weakness has always been sugar. I love it. I also know today it is 8 times more addictive than cocaine, so I appreciate why it is so hard to give up. So I don’t give it up. I have developed ways to manage it that I will share with you in my Nutrition Blueprint.
Do you keep “trying” to eat well? Maintain or lose weight? Medicate your aches and pains? One of the key steps to success is knowing you do not have to be perfect, but you can’t kid yourself by saying “I’m trying” when you’re really not. Think about that. With the blueprint we will go beyond trying and will form a plan of doing.
Intrigued? More to follow….
Moroccan Couscous & Chickpea Salad
This recipe is always a hit. Great to serve at a party where dishes will sit unrefrigerated.
1 c. Israeli couscous 1/2 c. dried cherries or cranberries
1 c. boiling water 5 T olive oil, divided
1 lrg orange bell pepper, cut bite size 1 lrg onion, thin sliced
1 1/2 t. ground cumin 1/2 tsp. ground ginger
1/4 tsp. cinnamon Salt +Pepper
2 cups chick peas, drained 1/4 c. fresh cilantro
3 T rice wine vinegar 3 T. frozen orange juice concentrate
Place couscous and dried cherries or cranberries in medium bowl . Add boiling water; cover bowl with plastic wrap and let sit until water is absorbed, about 5 mins
Meanwhile, heat 2 T olive oil in large skillet, add pepper and onions and saute until tender, about 5 mins, and season with cumin, ginger cinnamon and S+P as they cook. Add to couscous, along with chickpeas and cilantro.
Whisk remaining 3 T of olive oil with vinegar and orange juice concentrate. Pour over salad; toss to coat. Cover and refrigerate until ready to serve.
Warm Bulghur Salad
1/2 cup bulghur wheat 1 1/2 cups fresh broccoli florets
1/3 cup chopped fresh parsley 1/4 cup minced red onion
1 tsp. fresh lemon juice 1 Tbsp. extra virgin olive oil
Sea Salt Freshly ground black pepper
1/4 cup finely chopped fresh mint, cilantro, or flat-leaf parsley
Sautee 1 skinless chicken breast (6 oz.), cut into thin strips.
In medium saucepan, cook bulghur according to package directions. (15 minutes)
Steam broccoli florets in pan with small amount of water until just barely tender, about 1 1/2 to 2 minutes. Carefully transfer broccoli to sieve or colander and let drain.
In small bowl, whisk together lemon juice and oil.
In large bowl, place cooked hot bulghur. Lightly toss with fork to separate kernels. With fork, mix in parsley, onion and mint (or other fresh herb). While tossing mixture lightly with fork, drizzle in juice-oil mixture. Add salt and pepper to taste.
Divide salad between two plates. Top each with half the chicken. Serves 2.
Brown Rice with Vegetables and Beans
Brown rice is a complex carbohydrate so it digests more slowly than white and is therefore a better choice nutritionally.
3 cups cooked brown rice prepared in advance
2 T. olive oil 1/2 cup chopped onion
1/2 cup green peas (frozen or fresh) 1 cup chopped mushrooms
1/4 teaspoon sea salt 1/8 teaspoon pepper
In a skillet over medium low heat, warm olive oil. Cook chopped onion and green peas and mushrooms in oil for 4 minutes. Add rice, salt and pepper; cook until hot and lightly browned, stirring occasionally. Add a splash of lemon for flavor. Serves 4.
If you want to have a meatless meal and still have more protein, add 1 can of rinsed cooked beans of your choice to the ingredients.
A complimentary side dish of steamed broccoli completes the meal.
Cooling Barley Salad
The healing properties of barley are many cooling thermal nature; sweet and salty flavor; strengthens the spleen-pancreas, regulates the stomach and fortifies intestines; builds the blood and yin fluids and moistens dryness. Paul Pitchford: Healing with Whole Foods, Contains gluten so this is a grain that would be excluded from the menu of someone with Celiac disease.
½ cup barley ½ cup curly parsley, chopped into small pieces
½ green onion (scallion), chopped ½ cucumber, diced into small pieces
1 tomato, diced light dressing (lemon juice, seasoned olive oil)
cook barley in one and one quarter cups of water, bringing to a boil, then simmer until water is absorbed (approximately 60 minutes) After barley is cooked, place in a strainer and rinse with cold water
Mix the vegetables together, fold in dressing that is seasoned to your choice
Add barley, mixing to combine ingredients, and chill in refrigerator.