wellness

Honey Dijon Pretzel Crusted Chicken

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Honey Dijon Pretzel Crusted Chicken

Recipe Inspired By: Halfbaked Harvest

Ingredients:

Honey Dijon Mustard Pretzel Crusted Chicken

  • 1 lb boneless skinless chicken breast (butterflied) or chicken cutlets
  • 2 egg whites
  • 1/4 cup Dijon Mustard
  • 1 Tablespoon Honey
  • 1 teaspoon seasoned salt
  • 1 1/4 cups crushed pretzel crisp
  • 1/2 cup walnuts, crushed

Honey Dijon Mustard Dressing

  • ½ cup Dijon Mustard
  • ½ cup Honey
  • ½ cup Olive Oil
  • 1 Lime, juiced
  • 1 teaspoon Smoked Paprika
  • 2 teaspoon Pepper

Strawberry Avocado Basil Salsa

  • 2 cups fresh Strawberries, diced
  • 1 Avocado, pitted + diced
  • 1 small Jalapeno, seeded+ chopped
  • 1/2 cup Fresh Basil, chopped
  • juice of 1 lime

Preparations:

  • Preheat the oven to 350 degrees F. Prepare your baking sheet by lining with foil and spraying with cooking spray.
  • In a large bowl, combine the honey, mustard, egg whites and seasoned salt, whisk well. Toss the chicken in the honey mustard wash and set aside. The longer you can allow it to marinate the better. In a shallow bowl, combine the crushed pretzels and walnuts.
  • Remove one piece of chicken at a time from the mustard wash. Place chicken in the pretzels crumbs and then use your fingers to press the pretzels mixture onto the chicken.  Place on the prepared baking sheet and repeat with remaining chicken.  Bake in the oven for about 20-28 minutes or until chicken is cooked through.
  • While the chicken cooks combine all the ingredients for the dressing in a small bowl. Whisk well and adjust seasoning to taste.
  • For salsa, combine the strawberries, avocado, jalapeno, basil and lime juice in a bowl. Gently toss and season with salt if desired. Store in the fridge.
  • Serve chicken warm with a drizzle of honey Dijon mustard dressing and garnished with strawberry salsa!

3 Ways to Celebrate No Diet Day!! 

Healthy bodies come in all different shapes and sizes. We see it every time we hit the gym, get our hair done, or just walk down the street.  May 6th is International "No Diet Day" - a day where people everywhere can say "I don't need no stinkin' diet." Wouldn't it be great to throw some self-love motivation out to the universe? 

  

Here are three ways anyone can celebrate "No Diet Day"

  1. "I love me some ME!" There’s no point in trying to look like a celeb on a magazine cover. Did you know that those celebs don’t even look like that? Over 95 percent of media images are altered (not real). We can rock our different sizes and unique shapes.  You can do it: Share what you value about your body and why - with yourself, a good friend, or on social media. 
  2. "Because I'm HAPPY..." We often think if we choose to be content, we’ve become complacent. That’s simply not the case. We can find health and happiness along the way. Try to let go of the “if/then” attitude. Being happy in the body you have is possible even while you’re working on making it healthier. You can do it: reflect on what you are grateful for today and why. Can you share three things?
  3. "Can I Live?" Life is happening whether you are there or not. Might as well join the party. Remember that experience trumps appearance. So what happens if you don’t get out on the beach (the dance floor, the doctor’s office, the dinner club)? It’s very likely that you lose what could have been a delightful or enlightening event. Choosing the experience is the first step in making wonderful memories. You can do it: Share a picture of a recent joyful experience - and talk about how it made you feel. 

By Leslie Schilling and Rebecca Scritchfield, Co-Founders of Dietitians for Body Confidence www.RD4BC.com

About: Leslie Schilling and Rebecca Scritchfield are registered dietitian nutritionists and fitness experts and moms of girls. They co-founded "Dietitians for Body Confidence" to establish a dialogue about the valuable role dietitians can play in helping to improve body image. Learn more at www.RD4BC.com

JALAPEÑO & BLACK BEAN SPAGHETTI SQUASH BOATS

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JALAPEÑO & BLACK BEAN SPAGHETTI SQUASH BOATS

(Makes 4 Meals)

Ingredients:

  • 2 Spaghetti Squash
  • Extra Virgin Olive Oil
  • 1 Tablespoon coconut oil
  • 1 Yellow onion, chopped
  • 2 Cloves Garlic, minced
  • 5 cups Fresh Baby Spinach
  • 2 cans (14.5 oz) Roasted Tomatoes with Green Chiles
  • 2 cans Black Beans 
  • 2 Tbsp Ground Cumin
  • 1/2 Tbsp Sea Salt
  • Ground Black Pepper
  • 4 ounces Goat Cheese, crumbled
  • Sliced Jalapeño (optional, garnish) 

Directions:

Preheat the oven to 400F and line baking sheet with foil or parchment paper. Carefully cut the spaghetti squash in half, scoop out the seeds in the center and discard. Brush sides with EVOO + Sea Salt + Pepper. Place the squash halves face-down on the lined baking sheet. Bake for 45-55 minutes, or until the light brown spots begin to appear on the skin of the squash. Remove from the oven and set aside to cool slightly.

While the squash is cooking, pour the 2 cans of roasted tomatoes and green chiles (including the liquid) into a blender and add in the ground cumin and salt. Blend until smooth and set aside.

Melt the coconut oil in a large pot over medium heat and sauté the onion until the onion is tender. Add in the garlic and spinach, and stir until the spinach is wilted. Add black beans and stir.

Use a fork to scrape the cooked spaghetti squash flesh into pot and pour the enchilada sauce over the top. Stir well until everything is heated through, season to taste, and then divide the spaghetti squash mixture between the shells of the spaghetti squash arranged cut-side-up on a baking sheet.

Top each serving with crumbled goat cheese, and place in over to heat through for 5-6 minutes. Serve Warm!!

Recipe Inspired by Detoxinista

Moroccan Chickpea, Carrot, and Spiced Quinoa Salad

Tired of packing a boring sandwich for lunch?

Want to boost your antioxidant level by increasing your vegetable intake?

Want to wake up your taste buds with fresh, exotic flavors?

This quick and easy salad is perfect for you!

Don’t settle for a sandwich, when you can re-energize your body mid-day with this nutrient dense, flavorful dish!

You are worth it!

Moroccan Chickpea, Carrot, and Spiced Quinoa Salad

Yields: 4-5 Servings

Recipe Inspired ByHappy Hearted Kitchen

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Spiced Quinoa

  • 1 cup Tri-Colored Quinoa
  • 1 ½ cup Salted water
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Paprika
  • 1 teaspoon Coriander
  •  1 ½ teaspoon Ground Fennel Seeds
  • 1 Tbsp Cinnamon

Roasted Chickpeas:

  • 2 cans Organic Chickpeas, drained and rinsed; Pat dry
  • 1/2 Tbsp Coriander
  • 1 Tbsp Dried Parsley
  • 1 Tbsp Ground Paprika
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Extra Virgin Olive Oil
  • Sea Salt and Ground Black Pepper

Salad

  • 8 Medium Carrots
  • 3 tablespoons Extra Virgin Olive Oil
  • Juice of one Lemon
  • 1 teaspoon Local Honey
  • ¼ cup Raisins or Currants
  • 1/2 cup Raw Almonds, Sliced or Chopped
  • 2 Tbsp Dried Parsley
  • 1 Tbsp Coriander

Directions:

  1. Pre-heat oven to 350 degrees. Toss chickpeas with spices. Place on a baking sheet in a single layer and roast in the oven for 25 – 30 minutes, or until chickpeas are slightly brown and crunchy. Toss the chickpeas halfway through cooking time to evenly cook.
  2. Rinse the quinoa under cold water. Add rinsed quinoa and water to a pot and season with salt. Add in spices. Cover and simmer for 12 minutes, then remove from heat and let sit with the lid on for another 5 minutes.
  3. While the quinoa is cooking, slice carrots into ribbons.  Drizzle with olive oil, honey and lemon juice and set aside.
  4. Fluff the quinoa with a fork and add to the carrots. Mix well.  Add the remaining ingredients and mix well.  Serve immediately or refrigerate.

If you are taking this salad for lunch, go ahead and portion into individual servings so the dish is ready to go when you are!

Spice of Life - Health Benefits of Herbs and Spices

Spices have health benefits!! Spices and herbs have one of the highest antioxidant and polyphenol (a plant compound) level in food particles!! Both polyphenols & antioxidants help fight chronic health problems such as heart disease.

Not only do spices and herbs make our food taste great, but they serve as a substitute for ingredients that do not add value to our health such as salt, saturated fat, and sugar!

My hope is that you enjoy this easy, weeknight chili recipe that Im sharing in this post!! The recipe includes several spices that will benefit your body and satisfy your taste buds!!

Chili Powder - Helps rev metabolism and eases indigestion!

Paprika - potent vitamin A source which promotes immune function, good eyesight, healthy skin, and wound healing

Cumin - aides digestion, relieves constipation, helps with insomnia, and promotes healthy skin

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Sweet Potato & Black Bean Chili

INGREDIENTS: 2 Tablespoon Extra-Virgin Olive Oil 2 Medium Sweet Potato, Peeled & Diced 1 Large Yellow Onion, Diced 4 Cloves Garlic, Minced 2 Tbsp Pickled Jalapeño, Diced 3 Tbsp Chili Powder 1 Tbsp Ground Cumin 1 Tbsp Smoked Paprika 1 teaspoon Sea Salt 3 cups Water 2 15-ounce cans Black Beans, Drained & Rinsed 2 14-ounce cans Diced Tomatoes 3 teaspoons Lime Juice

DIRECTIONS: Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion to the Dutch oven and cook until onion softens.

Add minced garlic, chili powder, smoked paprika, cumin, and sea salt to onion mixture. Stir constantly for 30-seconds.

Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook for 10 minutes, or until sweet potato is tender.

Add black beans, diced tomatoes, diced jalapeños, and lime juice and return soup to a simmer for another 5-6 minutes.

Serve warm and garnish with diced avocado, sour cream or French fried onions. Serve alongside cornbread or cold guacamole salad!!!

RECIPE INSPIRED BY EATING WELL

Cookie with Benefits!!

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2015/01/img_5536.jpg This nutrient dense, delicious cookie recipe will actually improve your health!!

Increase your fiber and satisfy your hunger levels. (Thank you Oats)

Sustained Energy levels. (Thank you Oat & Nuts)

Elevate HDL and Reduce LDL Cholesterol (Thank you Oats)

Reduce your blood pressure and increase digestive enzymes in your stomach (Thanks Bananas!)

Fight off infection with Vitamin C (Thanks Applesauce)

Reduce inflammation in the body with magnesium! (Thanks Pecans)

Support Bone & Teeth Formation. (Thanks pecans)

Reduce stomach pains, improve mental performance, reduce hunger pains, relieve stress, and increase antioxidant levels (Thanks Vanilla)

Stabilize blood sugar and protects neurons in your brain!! (Thanks Cinnamon)

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Peanut Butter Banana Cookie Recipe Yields 1 Dozen (Recipe inspired from Amanda's Apron - www.amandasapron.com)

COOKIE:

2 Bananas

1.5 cup Old-Fashion Oats

2/3 cup Homemade Peanut Butter (or a natural store bought with peanuts and/or salt only)

2/3 cup Organic Unsweetened Apple Sauce

1/2 cup Chopped Pecans, Raw Almond, or Cashews

1 Tbsp Vanilla Extract

1 Tbsp Cinnamon

FROSTING:

1/4 cup Natural Peanut Butter

1 Tbsp Organic Coconut Oil

Optional Sweetener Add-ins: Dried Cranberries, Raisins, Cacao nibs, Cocoa powder, Dried Cherries, 2-3 Tbsp Honey or Agave Nectar

Pre-Heat oven to 350 degrees. Mash bananas until soft. Add all other ingredients for cookie to bowl and mix well. Place dough in 1-2 inch balls on a baking sheet lined with parchment paper. Mash to make into cookie shape. Bake for 20-25 minutes. When cookies are done, place on wire cookie rack to cool and too with frosting.

To make frosting microwave 1/4 cup peanut butter with 1 Tbsp organic coconut oil. Drizzle over cookies and let set.

Store cookies in airtight container in a cool place.

Feel good about serving this cookie to your friends, family, or most importantly to YOU!!

Remember, food is our medicine and is meant to be enjoyed!!!

Date & Cranberry Energy Bars (No Bake, Gluten-Free, Vegan)

Tired of paying high prices for processed granola bars?

Tired of snacking on food that taste like cardboard?

Do you have a desire to feed your family foods that are whole, full of nutrients, and life giving?

This energy bar recipe is for you. It does NOT require baking. It only requires a food processor, a baking sheet, and a freezer.  This energy bar has no added sugar, full of fiber, and is a good source of protein to power you through your important daily agenda!  Let's be intentional about our food choices!

Join NutriFocusRD in the movement to
#PLATEYOURINTENTIONS!
Granola Bar Group
Granola Bar Group

No Bake Date & Cranberry Energy Bars

Makes: 8 Bars

INGREDIENTS:

  • 2 cups pitted dates (soaked in warm water for 15 minutes, then drained)
  • ½ cup unsweetened dried cranberries (Can also use dried cherries, dried apricots, or dried blueberries)
  • ¼ cup natural peanut butter (I prefer homemade peanut butter or Whole Foods Natural Peanut Butter. No added sugars or oils, ONLY peanuts)
  • ¼ cup whole raw almonds (Can also use macadamia nuts or cashews)
  • ½ cup instant plain oats (gluten free if you need!)

DIRECTIONS:

  • Soak the pitted dates in warm water for 15 minutes. Drain well.
  • Place soaked dates, dried cranberries (or fruit), raw almonds, natural peanut butter, and oats in food processor and blend until combined well. My dough usually forms a ball when its blended.
  • Scoop mixture into a square, 8x8 baking pan.
  • Press the dough firmly into an even layer.
  • Place the baking pan in the freezer for 30 – 45 minutes to allow time to set.
  • Cut into 8 rectangle bars. I like to wrap each bar in parchment paper to reduce sticking and make the bars portable and easy to pack.
  • Store in the freezer or fridge.
Recipe Inspired by Nutritionist in the Kitch

Breast Cancer Awareness Month!

breast cancer Breast Cancer: one in eight women will be diagnosed in their lifetime. Most (if not all) of you can name at least one relative, neighbor, or friend that has, had, or defeated the cancer. Since men grow breast tissue as well, they can be diagnosed with the disease but it is the most common cancer of women, so the focus often lies on women. Since it is Breast Cancer Awareness Month, we wanted to post a nutritional blog that could possibly help any of you, male or female, who needs advice on prevention!

My view point on the power of proper nutrition changed when I learned that three-fourths of cancers can be prevented through healthy diet and lifestyle. Three-fourths! I don’t know about you but that gives me a certain amount of comfort that, in a small way, we have the power!

Breast cancer is considered a genetic cancer by many so there are no promises. Also, there is no sure fire way to completely prevent any type of cancer but there are some nutritional tips that can help avoid those vexing cancer risk factors.

  1. This one may (not) be a shocker: exercise. Weight gain as an adult leads to a stronger chance of being diagnosed. The best way to avoid this is through exercise, which helps prevent any number of other health issues. Two birds meet one stone.
  2. Stick to one glass of wine a day. Those who drink an excessive amount of alcohol have shown a stronger chance of getting breast cancer. Since wine is such a relaxant, I cannot blame anyone who wants to sit back after a long day at work and drink a few glasses. Try to keep it at a one drink maximum.
  3. Don’t smoke. (I feel that this does not need further explanation).
  4. Mothers who breast feed for a year (or longer) are less likely to get breast cancer versus a mother who did not breast feed. Breast feeding has also shown a prevention in ovarian cancer, postpartum depression, and type 2 diabetes.
  5. Get screened often! Especially get screened if you have a family history of breast cancer. This is not a "prevention" technique but more of a way to receive the good news that you defeated the disease or to avoid a late diagnosis.

I have included links to Susan G. Koman's website, throughout this post, to provide any further research options you wish to pursue. Also, below are some of the trusted sites I found my information from (most was learned in my medical nutrition therapy class but I do not have a web link of my notes for y'all).

http://www.nationalbreastcancer.org/breast-cancer-facts

http://www.cancer.org/cancer/breastcancer/detailedguide/breast-cancer-prevention

Therese Bridges

10 Ways to Portion-Proof Your Environment

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    1. Plate Portions in Kitchen - You will be less likely to serve yourself additional portions if the food is in another room rather than at the table right in front of you.
    2. Portion From The Package - Don’t eat directly out of a package or container. Always portion it out first.
    3. Downsize The Dishes: Use smaller plates and bowls for your meals/snacks to help control your portion size.
    4. Dining Out for Two: Split an entrée with your dining partner or consider ordering an appetizer for your entrée.
    5. Downsize with a “Doggie Bag” - Portions at restaurants are often very large. Ask the waiter to put half of what you ordered into a ‘doggie bag’ before the food is brought to the table. You’ll be less tempted and you’ll get two meals for the price of one!
    6. Schedule Time for You - Schedule meals and snacks into your calendar so you don’t get so busy that you go hours without eating, which may put you at risk for overeating when you finally find time to eat.
    7. Avoid Desktop Dining - Store midday snacks in your workplace kitchen rather than directly in your office. This will reduce the likelihood of "desktop dining" when you aren’t really hungry.
    8. Snacks Stop Slumps - Always bring an afternoon snack with you to work to help refuel when that 4:00 p.m. slump hits. That way, you won’t be tempted by unhealthy options.
    9. Do Not Shop On An Empty Stomach- Food shopping while hungry is risky because we can make illogical, short-term choices trying to satisfy our urges. Shopping while full lets you use your head to make the right decisions.
    10. Individually Wrapped Foods- Single serving packs, rather than a big box, can give you a better “eye” for your portion size. If products do not come individually packaged, then make your own using plastic baggies. Mentally, it is harder to open up and finish several mini bags than to casually grab handful after handful from a big bag.

salat herz

3 Reasons to Start Eating Chickpeas!

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I love foods that are versatile!!!  This is probably the main reason I love chickpeas!! Chickpeas can be used in salads, soups, curries, chilis or stews.  I highly recommend that you consider roasting chickpeas as a tasty and inexpensive protein source!

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 In addition to their versatility, chickpeas also offer 3 health benefits you do not want to miss.

  1. Reduce Cholesterol Levels: Research has shown that including 3/4 cup of chickpeas in your diet can help lower LDL (bad cholesterol) which in turn, lowers your risk of heart disease!  Research has also shown that individuals that consume chickpeas on a regular basis have better body fat regulation, lower LDL cholesterol levels, lower total cholesterol levels, and lower triglyceride levels.
  2. Control Hunger Cues: Due to their high fiber and high protein content, this powerful combination will stabilize your hunger cues.  My consuming 1/2 cup chickpeas in your daily intake you are more likely to eat an appropriate amount of calories for your body due to more accurate hunger/fullness cues.  The long-term benefit means your body will rest at a healthy body weight.
  3. Improved Digestive Support: Did you know that 2 cups of chickpeas will give you approximately 28 grams of fiber? That is 100% of the recommended daily value!  Consider chickpeas a staple on your grocery list if you want good colon health. 65-70% of the fiber found in chickpeas is insoluble fiber.  This means the fiber is not digested until it reaches the very end of your colon which promotes healthy bacteria growth and reduces your risk of colon cancer!

Today, I'm sharing the easy concept of roasting chickpeas so you can always have a tasty, nutrient dense, meatless protein option available for your main entrée or for a snack!

Roasted Chickpeas:

Ingredients:

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  • 2 - 15oz Cans of Low Sodium Chickpeas
  • 1 Tbsp Extra Virgin Olive Oil (EVOO)
  • Assorted Herbs and Spices of Your Choice (I like to use Dried Thyme, Oregano, Ground Cayenne Pepper, and Crushed Rosemary)
  • Garlic Salt
  • Ground Black Pepper
  • Cooking Spray

Directions:

Pre-Heat oven to 425 degrees.  Spray baking sheet with cooking spray and set aside.  Drain and rinse chickpeas.  Pat dry.  Once dry, toss chickpeas with EVOO, assorted spices and herbs of your choosing, garlic salt, and ground black pepper.  Toss chickpeas to make sure they are evenly coated with EVOO and herbs/spices.  Pour chickpeas onto baking sheet and spread out so that all chickpeas are in a single layer.  Roast at 425 degrees for 20-25 minutes (depending on your oven).  Stir chickpeas halfway through cooking process to cook evenly on all sides. Serve hot or cold.  This recipes makes 4-5 servings.

I like to serve roasted chickpeas on salads or over rice as a curry!  Roasted chickpeas are great to make hummus and delicious as a portable snack!!!  Be creative and enjoy this nutrient dense food!!!

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13 Quotes About Your Body You Need to Hear

Happy Monday NutriFocus Family!!! 

In Honor of #Motivation #Monday I'm sharing an encouraging reminder to LOVE YOUR BODY!!!!  Check out These 13 Quotes Your Body Needs to Hear!

13 Quotes About Your Body You Need to Hear - WorldLifestyle.

Greek-Style Green Beans

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Need a quick and simple side dish, but do not want to compromise your nutrient intake? 

Looking for a side dish that provides a nutrient-dense punch with delicious flavor?

Do you have 5-minutes?

If you answered yes, then Greek-Style Green Beans are the perfect side dish for you!!!

Greek-Style Green Beans are extremely versatile. They pair nicely with sandwiches, grilled wraps, or alongside chicken, tuna, or salmon salad. (Pictured below is Greek-Style Green Beans Mediterranean Chicken Salad from Whole Foods on a Bed of Greek-Style Green Beans -- Flavorful Lunch Idea That is Quick on Time and High in Nutrients!!)

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These flavorful beans also provide the crunch that most individuals enjoy about potato chips.

Consider this dish for your next tailgating party. It can be served hot or cold and compliments all grilled meats, burgers, and sliders!

Greek-Style Green Beans:

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Ingredients:

  • 1 package Green Beans in a Steamable Bag
  • 2-3 Handfuls Organic Baby Spinach Leaves
  • ½ Tbsp Extra Virgin Olive Oil (EVOO) or Coconut Oil
  • ½ Red Onion, Diced
  • ¼ cup Crumbled Feta Cheese
  • ½ cup Kalamata Olives (pitted)
  • Garlic Salt to Taste
  • Ground Black Pepper to Taste

Directions:

Microwave green beans according to package directions. Meanwhile, sauté baby spinach and diced red onion in a skillet over medium heat. Once green beans are cooked, add the beans to the spinach and onion mixture. Gentle toss in crumbled feta, garlic salt, pepper and olives. Serve hot or cold.

Salsa Verde Mexican Potato Hash

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Mexican Potato Hash:

Serves 2-4

Ingredients:

  • 2 Russet Potatoes, Grated or 1 Bag Refrigerated Potato Shreds
  • 1 Onion, Diced or sliced
  • 1 Tbsp Cumin
  • ½ Tbsp Ground Red Pepper
  • Garlic Salt (to taste)
  • Ground Black Pepper (to Taste)
  • 1 Tbsp Coconut Oil
  • 2-3 cups Fresh Baby Spinach Leaves
  • Salsa Verde Chicken or Shredded Rotisserie Chicken
  • ¼ cup Shredded Mexican Blend Cheese or 50% Reduced Fat Cabot Jalapeno Cheddar Cheese
  • Low-Fat Sour Cream
  • Sliced Jalapenos (optional)
  • Sriracha Sauce (optional)

Directions:

Heat coconut oil in large skillet. Mix grated potatoes, onion, cumin, ground red pepper, garlic salt, and ground black pepper together. Place in skillet in flat layer. All potatoes to cook around 7-9 minutes or until golden brown. Flip potatoes over which may need to be done in segments. Cook another 7-9 minutes. Meanwhile saute spinach in skillet until wilted. Re-heat Salsa Verde Chicken or shred rotisserie chicken to prepare for assembly.

Place 2/3 – 1 cup shredded potatoes on plate. Top with sautéed spinach, 2 Tbsp shredded cheese, salsa verde chicken, sriracha sauce, sliced jalapenos, and a dollop of low-fat sour cream. Recommend serving with a salad or roasted vegetable of choice!

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Wake Up From The Inside Out..

Waking my #body up from the inside out by adding #Saurkraut to my #Eggs#Fermented Foods Such as Kraut:

Enhance #Nutrients

Remove #toxins and harmful #bacteria found in Foods

Improve #Digestion

Allow #Nutrients to be absorbed properly

Support #Immune function

#Increase B vitamins, #omega-3 fatty acids, #digestive #enzymes, #lactase and #lactic acid that fight off harmful #bacteria.

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#RealFoodForRealLife #FermentedFun #FoodHasPower #Nutrition

Recipe Recommendation for Meatless Meal

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If you liked what you saw on NutriFocusRD's Instagram on Monday then get excited... I'm sharing the recipe below!! Thanks Just a Taste for inspiring this delicious and nutritious meal!!! Life is short... Eat Good Food!!!

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ASPARAGUS & GOAT CHEESE TART: Recipe Inspired By: Just a Taste Ingredients 4 Large eggs 1 sheet (1/2 of a 17.3-ounce package) frozen puff pastry dough 2 Tablespoons olive oil 2 teaspoons minced garlic 3/4 pound asparagus spears, ends trimmed and spears cut into 1/2-inch pieces 10oz bag of Organic Frozen Peas Crumbled goat cheese 4-5 Green Onions, Diced

Directions: Allow the eggs and frozen puff pastry to sit at room temperature for 30 minutes.

Preheat the oven to 400ºF and line a baking sheet with parchment paper.

Blanch asparagus and frozen peas to keep a vibrant green color to the vegetables. Place vegetables in boiling water for 1-minute and immediately place in ice water. Dry off vegetables before sautéing.

Once the puff pastry has thawed, use a sharp knife, score a 1/2-inch border around the edges. Transfer the pastry to the baking sheet then prick it several times with a fork. Bake it for about 10 minutes, or until it's lightly golden brown. Remove it from the oven.

Add the olive oil to a large sauté pan set over medium heat. Add the garlic, asparagus and peas to the pan and cook, stirring, for 2 to 3 minutes until the garlic is golden brown. Season the mixture with salt and pepper then transfer it onto the baked puff pastry, spreading it evenly within the edges.

Break the eggs, one at a time, into a small dish then carefully pour each egg onto the tart, spacing them evenly apart. Sprinkle each egg with fresh black pepper then bake the tart for 12 to 14 minutes just until the egg whites are completely cooked and no longer translucent.

Remove the tart from the oven, sprinkle it with the crumbled goat cheese, chopped green onions. Slice and serve the tart immediately.

Recommend serving with organic arugula and sweet potato salad topped with shaved Parmesan and leftover asparagus and pea mixture!

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Breakfast Bruschetta

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I LOVE BREAKFAST!! The old saying goes that breakfast is the most important meal of the day... And if that's the case, I want to capitalize!!!

Instead of reaching for coffee to wake up my body, I reach for nutrients!!! The more living foods, live enzymes and antioxidants I can squeeze in my meal, the more ALIVE and ENERGIZED my body will be!!!

The most common excuse for avoiding breakfast is a LACK OF TIME! Well I'm here to help....

BREAKFAST BRUSCHETTA takes normal Superfood Staples and teams up for a quick, protein packed, antioxidant rich breakfast!!!

BREAKFAST BRUSCHETTA: 2 slices Sprouted Grains Bread, Toasted in Toaster 1 slice Cheddar Cheese, Cut into Triangles 2 Turkey Sausage Links, Cut into Small Pieces Organic Salsa 1 Whole Egg + 1 Egg White Organic Spinach

While bread is toasting and turkey sausage is in microwave for 30-seconds.... Cook eggs with spinach on stovetop. Eggs will take approximately 2-4 minutes. Assemble bruschetta by cutting toast in triangles, layer cheese, eggs, sausage and garnish with salsa!!! Estimated time from start to finish: 7 minutes!!!

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Be ready ... With this high quality breakfast who knows what you will be fueled to accomplish today!!!!

8 Nutrients to Lift Your Spirits

Are you battling with the winter blues?! According to the Centers for Disease Control (CDC), about 9% of adult Americans have feelings of depression or hopelessness. In fact, major depression is the leading cause of disability for Americans between the ages of 15-44 years old.

What if I told you that you could help fight feelings of depression at your dinner table?!

What if your mood could be lifted simply by what you choose to pack for lunch?!

A healthy cognitive system is essential in regulating mood and maintaining normal brain function and this starts with NUTRITION!

Over the next several days, I'm going to share with you 8 Nutrients that can help Lift Your Spirits!!!

TODAY'S SPIRIT BOOSTING NUTRIENT

CALCIUM

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  • The most abundant mineral in the body and helps maintain strong bones
  • Calcium is a critical chemical involved in the release of neurotransmitters, which acts as messengers between cells.  Deficient amounts of calcium can be linked to various problems, including depression
  • Calcium deficiency affect women more than men
  • Since estrogen plays a large role in calcium production, calcium consumption may improve PMS related depression
  • The Recommended Daily Allowance (RDA) is 1,000mg per day for adults

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ACTIONS TO TAKE

  • Don't Skip Breakfast!  Enjoy low-fat milk or yogurt as part of a morning meal.  1 cup of milk has 305mg of calcium and 6oz low-fat yogurt has 310mg per serving
  • Pack Greens for Lunch!  Kale has 179mg per 1 cup serving or serve a warm brussels sprouts salad for dinner! 
  • Add beans to soups, chili, and pasta dishes. 1/2 cup beans has up to 30mg of calcium per serving
  • Snack on Hummus with baby carrots, raw broccoli florets, or whole wheat pita crackers.  Add hummus to sandwiches for a healthy fat source!  Hummus has approximately 60mg of calcium per serving.
  • Drink fortified Orange juice or Soymilk which can provide about 300mg of calcium per 1 cup serving. 
  • Don't Skip on Sardines!  4 sardines can provide almost 250mg of calcium!! 
  • Get familiar with Ricotta!!! Ricotta cheese provides almost 350mg per 1/2 cup serving!!! Ricotta is great in lasagna, a perfect addition to an omelet, or use as a healthy spread to replace cream cheese. 

REMEMBER FOOD IS PREVENTATIVE MEDICINE!  WHAT YOU EAT TODAY IMPACTS HOW YOU FEEL! TAKE CARE OF YOUR BODY WITH EACH MEAL YOU EAT! 

salat herz