Do you get nervous and concerned when you hear about yet another flu epidemic in the country? I do. This year, I even got extra nervous. And I got extra nervous because I am going to become a mom in the late spring, and, as you probably heard, pregnant women and flu don’t quite go very well together.
And as I was letting fear make its way into my brain, I remembered a brilliant quote by Dr. Bernard Jensen, DC, PhD:
“We don’t catch diseases, we build them by breaking down the natural defenses of the body according to the way we eat, drink, think and live.”
In other words, it’s not the microbe that is evil. It’s the weak immune system that lets it come in and do its evil business.
Read more >>>
One of the common questions that I get asked is what you can do to manage cravings for carbs and sugar.
Because each one of us is different, it’s going to be up to you to figure out what works by experimenting with several different methods. When I was dealing with my eating disorder, I ended up trying every tool in the box before finally getting rid of those annoying sugar and carb cravings.
Even though it may not be a quick solution, I encourage you to spend the time and experiment with the tools below. Your efforts will pay off in the long run! Some of these tools are not scientifically based, yet they carry a lot of weight and who knows…one of them might be the answer you are looking for! Read more >>>
This recipe was a real find for me especially now, when I feel like I cannot digest any veggies that have not been at least partially cooked. Pregnancy will do it to you and I had to learn it after a few fresh salads that ended up in complete fiasco.
So when I came across this recipe in one of my favorite veggie books Clean Food by Terry Walters, I felt like I just hit the goldmine!
Here it goes:
- 1 1/2 lbs Brussels sprouts
- 4 shallots quartered or 1/2 of large Spanish (red) onion cut into 1 inch chunks
- 10 garlic cloves, peeled and lightly crushed
- 1/2 lb shiitake mushroom caps (don’t use the stems because they are too tough to chew)
- 1 large fennel bulb
- 1/4 cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 2 tbsp fresh tarragon or rosemary (or 1 tbsp dried)
- Coarse sea salt and freshly ground black pepper
What you need to do:
- Preheat oven to 425F.
- Prepare Brussels sprouts by cutting away tough root ends and taking off a few outer layers if they are blemished and dirty. Slice in half through the base and place in a 9×12 inch baking dish. Add shallots or onions and mushroom caps.
- Trim off dry root of the fennel. If outer layers are blemished, use vegetable peeler to peel off the blemished spots. Slice bulb thinly widthwise. Add to vegetables in the baking dish and toss with olive oil, vinegar, tarragon or rosemary, and salt and pepper to taste.
- Roast for 45-50 minutes uncovered. You may need to stir them half way through.
- Remove from the oven and dig in!
How many times have you decided to make something happen, make a goal, plan it out but then fail miserably? Have you ever decided to get that ‘healthy living’ thing finally under control but couldn’t seem to quite carry it out to the end?
I have. And what I felt was frustration, loss of faith, confidence and a desire to forget about the whole thing. Why bother if it doesn’t work anyway?
Let me tell you how many times during my ordeal with anorexia and later binging disorder I hit the same wall over and over again. Read more >>>
This is one of those super easy vegetable recipes that is easy to make and that tastes awesome. Balsamic vinegar adds a little bite, dash of sugar adds a bit of sweetness, and butter makes the whole thing feel creamy to your taste buds! You can serve it Eastern European style with pork (see the Caramel Apple Pork Chops recipe – just replace the apples with he cabbage), or Coriander Killer Chicken, or by its fabulous and tasty self!
Here is the recipe:
Read more >>>