January 10th, 2010
Wow! What a winter. Today was the first day that we hit double digits in a week. I took advantage of this “heat wave” and went outside for a nice short brisk jog and fed the birds. As I distributed the seed for the birds, it reminded me of how we can benefit from the strong immune power in seeds and how we can use them in our daily meals. Here’s a few options:
Pumpkin Seeds – They are high in magnesium, protein, and zinc. Sprinkle on top of soups.
Sesame seeds – A good source of phytosterols which lowers cholesterol, rich in iron, magnesium, copper and selenium. Pan toast and sprinkle on fish or in a stir-fry dish.
Flax Seed – Known for the plant omega 3 alpha linelenic acid (ALA), flax is high in fibers, lignans and has a reputation as a heart healthy food. Sprinkle on yogurt, oatmeal, or in a smoothie. Don’t forget to grind these babies!
Chia Seed: Is this the new flax seed? This ancient seed is also high in Omega 3’s, fiber, and some calcium. Sprinkle on eggs or yogurt.
Sunflower seeds: High in antioxidants such as vitamin E and selenium. Sprinkle in whole grain pasta, tofu stir fry, or salads.
Dinner of seeds: Omelet (whole egg and white combo) with 1 teaspoon grated parvo, flax. Add a salad of mango, spinach, roasted red pepper salad sprinkled with toasted sunflower seeds. Drizzle with olive oil and your favorite vinegar. High antioxidant meal, fast, economical, with double the seed power!
Fuel your body … for life! sbb
Posted in News | No Comments »
January 2nd, 2010
This will be a great 2010 with a clean slate to a new decade and new beginnings. Think about a healthy start to permanent lifestyle changes. It’s a great day to start with a good dose of Vitamin D in your food or supplement. We can’t get enough from the sunlight until April in the northern hemisphere.
Even though Vitamin D is at worldwide epidemic status at 30-40% deficiency rate, it often goes undetected. This includes those of you who are athletes! Vitamin D protects against inflammatory disease processes such as cardiovascular, cancer, hypertension, arthritis. Importance to athletes are the association of Vitamin D to bone health, improved muscle status, and improved performance.
I have seen numerous clients tested and discover to be Vitamin D deficient. When these same clients receive treatment, they have noticed a significant difference in mood, energy levels, and health status.
I recommend that all athlete find out their vitamin D status through testing serum levels of 25-OH-D levels (the active form of D in the blood). Athletes with limited sun exposure and northern climates should supplement with 1000-5000 IU Vitamin D combined with eating high diet sources of Vitamin D including fatty fish, eggs (yolks), Vitamin D fortified dairy /soy products.
Fuel Your Body in 2010 … and for Life!!
sbb
Posted in News | No Comments »
December 31st, 2009
With all the cold, ice and snow, it’s time to get out and “play”. Sled, run, go to a gym, shovel snow … just move. When you return home, detox with a warm bowl of homemade soup with seasonal vegetables, garlic, beans, squash, carrots, chard, and white fish. It’s time to say “goodbye” to the holiday cookies, clean the fridge and start fresh.
Any questions? Just ask.
It’s going to be a great 2010!
sbb
Posted in News | No Comments »
September 4th, 2009
Let’s cook together!
This weekend, why not set a challenge for yourself and/or your family?
The Mission: Serve a meal using all locally purchased ingredients.
The Benefits: A healthy, sustainable, and economical meal. (Oh yes, and quite tasty!)
quinoa with mushrooms, kale, and sweet potatoes
hands-on time: 15 minutes
total time: 30 minutes
serves: 4
1 cup quinoa
2 tablespoons extra virgin olive oil
2 small sweet potatoes (about 1 pound), cut into 3/4-inch pieces,with or without skins
10 ounces button mushrooms, quartered (recommendation: use your favorite type of mushroom!)
2 cloves garlic, thinly sliced
1 bunch fresh kale, stems discarded and leaves torn into 2-inch pieces (recommendation: support local farmer’s markets, they always seem to have a great source of fresh kale!)
3/4 cup dry white wine (you may substitute vegetable broth)
1/4 cup grated parmesan (optional to sprinkle on top)
Four peppercorn pepper to taste or feel free to use your pepper of choice
- Place the quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat and simmer, covered, until all the water is absorbed, 12 to 15 minutes.
- Meanwhile, heat the oil in a large pot over medium heat. Add the sweet potatoes and mushrooms and cook, tossing occasionally, until golden and beginning to soften, 5 to 6 minutes.
- Stir in the garlic and cook for 1 minute. Add the kale, wine, and pepper of choice. Cook, tossing often, until the vegetables are tender, 10 to 12 minutes. Serve over the quinoa and sprinkle with more spices, if you wish.
*Recipe adapted from Real Simple/ September 2009
Please send any changes and adaptations you have made with the recipe!
Did this tickle your tastebuds?
Posted in Healthy Recipes, News | No Comments »
August 18th, 2009
This is your one stop shop for news, articles, updates and healthy recipes that relate to becoming fueled for life!
Share any comments and even add some tips that you have encountered regarding these subjects.
Let’s all encourage each other to “Fuel Your Body for Life”!
Healthy regards,
sbb
Posted in News | 1 Comment »