Friday Hummus
It’s friday, and I have pretty much run out of all my produce that I acquired last weekend at the Farmer’s Market. Whew! good think tomorrow is Saturday…
When I got hungry today, I just took a grim look in the fridge and cabinet and took out some of the ingredients that I had left. What happened was, I turned out a really yummy Hummus… Check out the video to see what I came up with and get the recipe…
Chia Seeds… Really? Yup, Really!
As silly as it may seem, the newest and most exciting trend that I’ve seen in the health food world is the inclusion of chia seeds into your daily diet. Yes, that’s right: chia seeds, the very same seeds that are used to decorate cheesy household ceramic pets. At first I looked at this with a skeptic eye, but then I noticed that everyone from Dr. Oz to Dr. Weil is getting on the chia seed train.
As it turns out, chia seeds are incredible sources of so many vitamins, minerals, and other vital parts of our diet. According to recent studies, chia seeds have the same of the highest omega-3 levels of any food out there—even more than Atlantic salmon.
In addition to those wonderful omega-3 fatty acids, chia seeds have more protein, fiber, and calcium that flax seeds, and are also a great source of phosphorus, magnesium, niacin, and zinc.
As a result of their high nutrient content, chia seeds can help with so many of the common ailments that occur more and more commonly as we age: high blood pressure, low energy, arthritis, general inflammation, heart disease, and even diabetes.
Because chia seeds slow down the rate at which the body converts carbs into simple sugars in our bodies, new research has shown that they can significantly aid in controlling blood sugar, thereby battling diabetes. Additionally, chia seeds can block calorie absorption, helping craving reduction for those of us battling weight issues.
According to ancient documents, Aztec warriors used chia seeds to boost their energy, maintain stamina and endurance, and even build muscle tissue.
Maybe the best thing about chia seeds is their versatility: with health experts suggesting two daily servings of 20g (about 1.5oz), a variety of meals with which you can incorporate them are a must. Some of the best ideas out there include cereal, yogurt, cottage cheese, oatmeal (see recipe below), or smoothies. Another great idea is to incorporate them into baked goods, such as breads, cookies, muffins, or pancakes.
They can also be eaten raw, added to salads, or soaked in fruit juice. One advantage that they have over flax seeds is that the body digests them much more easily —in fact, they’ve been shown to aid digestion—so there is no need to grind them up before eating them.
So, try out something new and add some chia seeds to your diet. And don’t worry—you won’t grow bright green sprouts out of your head.
Probably.
Chia Oatmeal Recipe:
1 Tablespoon of Chia seed
5 tablespoons of Organic Oats
½ of one Banana sliced or other fruit such as apple or peach
½ teaspoon of Cinnamon Pinch of sea salt
1 tablespoon of agave nectar or raw honey
small handful of chopped walnuts or almonds
1 ounce of coconut milk or almond milk optional
Bring one cup of water to a boil; add all ingredients to water; continue stirring for about 5 minutes or until you get nice texture. Serve with coconut milk.
Check out this recipe on Foodista too!
Chocolate Peanut Butter Chia Pudding
Recipes From Trip to France
As promised, here are the recipes that my daughter Nicole and I made one evening while in Paris. I have got to say, both recipes turned out amazingly delicious! Enjoy… Oh and enjoy some photos too 
Me & Nik in Paris near the Eiffel Tower
Me and Nik in the South of France... Are we cute or what?
Okay, first recipe and first course for the evening:
Soupe Printaniere
Spring Harvest Soup with Fava Beans
This fresh, creamy green soup celebrates the arrival of spring’s first fava beans, they are so tender.
Serves 6
2 tablespoons olive oil
3 onions, finely chopped
4 slices bacon, chopped
2 garlic cloves, chopped
5 cups chicken or vegetable stock
3 pounds fresh fava beans, shelled
Sea salt, to taste
Freshly ground black pepper, to taste
A bunch of fresh flat-leaf parsley, leaves chopped
1. Heat the oil in a large pot over medium-high heat.
2. Add the onions and bacon and cook until the onions are browned, about 5 minutes.
3. Add the garlic and cook for 2 minutes more.
4. Stir in the stock and about three-quarters of the beans. Bring to a boil.
5. Reduce the heat to low, and simmer until the beans are tender, about 30 minutes.
6. Blend in a blender until smooth and return to pot. (we used a blending wand right in the pot)
7. Add the remaining beans and simmer for 5 minutes.
8. Season with the salt and pepper. Sprinkle with the parsley, mix well, and serve hot.
Nicole & host parents enjoying the soup
Next course:
CHEVRE CHAUD A LA GASCONNE
WARM GOAT CHEESE GASCON STYLE
This recipe is a regional version of the classic warm goat cheese salad.
Serves 6
Endive & Warm Goat Cheese Crostini Salad... It was delish!
A bunch of fresh basil
2 garlic cloves
3/4 cup olive oil
Sea salt, to taste
Freshly ground black pepper, to taste
6 individual small goat cheese rounds (crottins)
1 baguette
1 head red endive, leaves separated (our endive was not the red version, it was green)
1/2 cup pitted black or mixed olives (we used mixed)
To make the marinade, finely chop the basil and garlic, then add the oil, salt, and pepper. Pour the marinade into a shallow dish and add the cheeses, making sure they are coated evenly. Cover and refrigerate for 24 hours. (Huh? we may have not read that little section when we made the dish, so our cheese only marinaded for about 2 hrs and it was still fantastic
1. Cut the baguette into 12 thick slices and toast.
2. Cut the cheeses in half crosswise, arrange on a baking sheet, and grill under hot broiler until golden.
3. Place 1 cheese on each toast.
4. Divide the endive leaves and olives among 6 plates.
5. Place 2 toasts on each plate, then top with the marinade.
You might be asking, “what about dessert Dianne, you said there was typically 3 courses?” Well, you’re right. However, we cheated and bought dessert. It’s Paris for goodness sakes! They have amazing desserts already made for us 
Hope you enjoy the recipes and have a chance to try them. Let me know what you think.
In Celebration of Earth Day, Eat Green and Be Green!
In honor of Earth Day, I thought a good way to pay tribute to the globe would be to think about the way in which we interact with it most—food! Because eating is something that we do every day, it’s easy to not really think about where that food is coming from. But the truth is, choosing a healthy diet means paying attention to our food from start to finish: from the planting of seeds to the moment it hits our dinner tables.
Of course, we can’t ACTUALLY monitor our food as it grows, so we put our trust in those who do, and in this decision lies one of the keys to good, organic eating: choosing the right growers and suppliers.
My favorite way of doing this is going down to my local farmer’s markers for my weekly groceries. Buying from local growers and vendors has limitless benefits: not only is your food guaranteed to be fresher, you’re also doing your part ecologically, since buying local cuts down on transportation of food, lowering the use of fuel and decreasing your neighborhood carbon footprint. Another great advantage? You get to actually talk to the people who grew your food—who better to get information from? Is it organic? Were pesticides used? There’s no better way to find out than to have that discussion. Find your local farmer’s market here.
You may also want to look into Community Supported Agriculture, or CSA. CSAs buy fruits, veggies, meats, and dairy from organic farmers and organize local drop-offs. Find your CSA here.
If you don’t have the opportunity to stop and have a conversation with your local farmers about their growing techniques, there are other ways to keep track of how healthy your meals are. Worried about pesticides? The Environmental Working Group is a great resource for finding out which fruits and vegetables use the most and the least pesticides. According to their lists, fruits like avocados, bananas, pineapples, and mangoes use the least amount of pesticides, but peaches, apples, strawberries, imported grapes, and pears use the most. On the vegetable side of things, onions, sweet peas, asparagus, broccoli, sweet corn, and cabbage are the best when it comes to pesticides, with sweet bell peppers, celery, lettuce, potatoes, carrots, and spinach being the worst. Visit the EWG website for more complete lists and helpful information.
Remember to stay aware of what you’re choosing to put in your grocery basket in the first place: while fresh veggies, whole grains, and organic meats should go in, stay away from ultra-pasteurized dairy products, anything with high-fructose corn syrup, or highly processed meats.
If there’s one group of people who know how important this earth is, it’s farmers. Supporting your local farmers is a win-win situation: you’re helping the earth, supporting local business, and your meal is guaranteed to be delicious!
Your Top 5 Energy Drainers!
I wrote this article for my dear friend Susan Liddy, but realized what good information it is that I wanted to share it with all of you… Susan has an amazing blog and is a Life Coach supporting women to become empowered! Click here to check it out…………….. Enjoy the article!
If there’s one thing I’ve learned in my nutritional and
well-being education, it’s that there is no such thing as the Right Answer. There is no one, magic ingredient or secret to a healthy lifestyle.
What I want to share with you today are the top five, most common energy suckers in our world: dehydration, inactivity, overeating, under-eating, and sleep deprivation.
- Dehydration: Now, I know that I just said that there’s no super secret to good energy, but if there were, it would definitely be water. Dehydration can cause so many different issues in our bodies, including headaches, fatigue, and general lethargy
- Inactivity: It may sound counterintuitive, but one thing that could be making you tired is actually lack of movement and exercise! Keeping your blood pumping could make all the difference in your energy levels and general mood, and even doing something as simple as a ten-minute walk every day is great, although 30 is better !
- Overeating: We all know that dietary choices are some of the most important daily and long-term decisions that we can make for our general health, but that doesn’t just mean monitoring what we eat, but also how much we eat. Overeating can make us feel groggy and fatigued, especially since our body will be expending so much energy in digesting too much food, our brains can be deprived of the fuel it needs. I regularly give clients helpful tips & strategies on how to monitor themselves to maximize their energy, I can help you too!
- Under-eating: On the other side of the same coin is under-eating. Not giving your body enough fuel will make your blood sugar plummet, dragging your daily energy down. Skipping meals or letting too much time pass between meals are recipes for low-energy. I will be discussing the benefits of having smaller, more frequent meals throughout the day during an upcoming tele-seminar series. I will also be giving you the tools to take control of your diet and energy.
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Sleep Deprivation: And of course, the biggest energy-thief of all: lack of sleep. Most people do not get enough sleep on a nightly basis, and it’s doing more than making them yawn throughout the day. Habitual sleep deprivation can lead to chronic fatigue, as well as a lot of other mental and physical health issues.
STOP!! Don't Do It!
Of course, while there’s definitely no one perfect solution, there are certainly more than five, too. These keys to incredible energy are just the beginning in building your healthy, energy arsenal, and like I said at the beginning, there is no one, magic ingredient or secret to a healthy lifestyle, and that is why I’m offering a FREE tele- class called “The 3 Biggest Myths That Are Draining Your Energy!” to offer you strategies for your road to a healthier, more energetic life.
So I invite you to join me Monday, April 19th at 1pm PDT for a lively and informative 60-minute tele-class. Simply click here and enter your name and email for the call in details… Hope to see you there!
