If you are interested, follow the link below. Tag someone you know who is interested too!
Please follow the link for the link to Refreshing Beverages, An Online Course
Easy to make and perfect to treat your furry friend. Best of all, you know what is in the treat you are giving your dogs.
The biggest trick is to leave these dog treats in a low temp oven until they are crisp and hard.
Printed recipe is at the end of this post.
Lesson learned: Don’t nip dough.
Visit Hush Puppy Dog Calming Formula online at: http://hushpuppyoil.com
Hints for bacon grease: Save what you cook in the fridge. Ask your favorite restaurant, neighbors or even local culinary school to save it for you or offer to buy it. (They will most often give it to you, but you have to ask!)
I want to talk to you about how you think about yourself today.
Let’s change that mindset. The holidays offer lots of tempting ways to derail a diet and healthy lifestyle.
Sure we drank eggnog, ate cookies and treats, mashed potatoes, cheese, cream, butter, meats, dips, chips and a lot of stuff in between.
We started with good intentions but still ended up eating that biscotti dipped in Amaretto or hot chocolate, not just once but maybe a few times.
Recognize where you are with it, identify what needs to be done and make a plan to do something about it.
Then get busy working your plan.
Leave the guilt garbage behind. You’re better than that.
You don’t do these things every day (at least you shouldn’t) If just once a year you allow yourself to enjoy the holiday treats your guilt factor will go down and your self-love will increase.
Self-love is the key to successful diet and lifestyle changes. It is a complex process that one typically needs support and encouragement to succeed.
During this time approaching the New Year, take some time to reflect about the new you that could emerge in the New Year. Think about something you want to accomplish, see, visit, write, develop, do, create; the list is endless and so are your possibilities.
This year I am going to lose the last 10 pounds and get a movement routine into my schedule that becomes habit. (So my skin and muscles have nice tone!)
I’ll be turning 60 in October and I’ll declare right now: No flabby old lady for me!
#NewYear #selflove #noguilt #gettingbackontrack #bestyearever #beyourself #loveyourself #resolutions
Next Monday marks the start of our FREE Holiday Event! We will transform our holiday season together and start the New Year out right!
We can all do it our own way. All you have to do is set goals and be accountable for your actions and progress at least once a week.
Goals should include:
Don’t be hard on yourself this holiday season. Our goal is to simply add in one healthy whole food each week. Enjoy your holiday traditions and don’t eat beyond what feels good to you.
Resolve to get at least 30 minutes of good healthy exercise in each day (with one day of rest). You will feel better through the holidays. Exercise is good for depression, weight maintenance and your general health.
List 3 things that you are grateful for each day. By focusing on gratitude, we see our lives from a different perspective. Instead of seeing what is going wrong, we see the more important picture of what is right in our lives.
You don’t have to brag about your giving, but if someone gives and it turns out to be really special, share it with us. You may also want to include it as a part of your goal. In prior years, my goal was to give without cost; it does not have to be an expensive gift, just thoughtful and meaningful.
Do you know anyone who is struggling through the holidays? Invite them along!
This weekend I will work on my own goals and post them here.
Please click on the “Secret Facebook Group” page that you can be invited to if you would like to be involved!
Comment below or Follow this link to the Face Book Group to join in, this will be fun!
The group will close on Monday, 11/24, 2014 so be sure to request to join by then. See you there!
Fall colors are in full swing, we are anticipating the first frost and freeze.
Today, the first day of November is rainy, cold and there are flurries in the forecast.
It’s a great day to pull out the crock out and put on a warming soup or maybe Chai tea.
Apples: We’ve had some amazing local apples! The flavors this year are so delicious. Eat them raw, slather with almond butter and toasted almonds, make pies, turnovers or apple dumplings. Grab extra to make apple butter for Christmas.
Beets: What a powerhouse of nutrition. Red, gold, big or baby beets, roast them, peel them , eat them. Make salads, pickles, noodles, you will feel your blood getting healthier with every tasty mouthful. Don’t toss those green tops! Chop the stems and saute, cook the greens like you would spinach, wash and saute until tender. I love the greens with a splash of Ume Plum Vinegar.
Bok Choy: This season is closing very soon due to frosts and cold weather. Grab some for stir fry, use instead of plain green cabbage in making bok choy slaw.
Brussels Sprouts: OK, try shredding them, saute with shiitake mushrooms, onions and pecans.
Use them in making slaw to. Get them before the freezes set in!
Cabbages: Fresh available through mid December. Time to make some sauerkraut! A good New England Boiled Diner with potatoes, celery, onions, carrots, cabbage and brisket would be nice on a chilly evening. Sweet and Sour Cabbage is great with roasted pork or pork chops, sautéed onions and apples. (See, staying seasonal!)
Collard Greens: My favorite choice for Meatless Mondays! Boiled collards, pinto beans and organic blue cornbread.
Yummy! Don’t salt the water you cook the collards in so you save it to use as a base for vegetable soup. Being November, chilly days are surely ahead. Nothing smells better or warms you better than homemade soup. Except chopping and burning wood.
Although not local, these fresh berries only appear for a short while. Buy several bags and freeze them now for later. Make a batch of Cranberry Liquor or use left over cranberry sauce to make these oatmeal cranberry bars.
Cucumbers: Going quickly!
Greens: All kinds from whatever was planted in late summer for fall harvest. Make soup or saute yourself up a big bowl.
Fresh Herbs: Grow some of your own. Fresh herbs are expensive and why waste an entire bunch if you only need a leaf or a pinch? Besides having herbs growing in your kitchen is pretty darn cool. You’d be surprised how easy it is.
Kale: One of my favorite greens cooked or raw. If you’re prone to kidney stones, be careful as too much kale may encourage stone formation. Add dried cranberries to your kale salads.
Lettuce: Tender lettuce will be gone once freeze happens. While you can buy lettuces year round, you may notice a slight price increase for it not being local.
Mustard Greens: Spicy and greatly nutritious! If you don’t like how spicy they are, tame them by combining with kale, collards or other greens.
Napa Cabbage: Another good green about to retire for the season. I like this lightly blanched, stuffed and steamed.
Peanuts: Year Round, good source of protein. Have you ever made your own peanut butter?
Pecans: Pecan pie is just around the corner with the holidays fast approaching. Store your fresh pecans in a tightly sealed bag in the freezer for longer storage.Make Spiced Pecans for holiday gifts or make Pecan crusted okra for a new way to serve okra.
Radishes: One of my favorite salad vegetables, but try slicing them on a ham sandwich. Top a piece of lightly buttered bread with thinly sliced radishes, you’ll thank me later.
Romaine: Lettuces planted in the fall for the second planting, are coming to an end. Leaves should be strong and dark green.
Snow Peas: A crispy tasty treat. I love these as a nibbling snack or quickly saute. Be sure to “string” them before eating or cooking.
Snow Pea Tips: A trendy garnish for your plates
Spinach: Before the freezes set in for the winter, you’ll still find fresh spinach. Saute it, make omelets, spanikopita or spinach salads
Turnips: Roast turnips to bring out their sweetness. Mash carrots, turnips and potatoes together for a fun change to mashed potatoes
The foods are changing from light fresh foods to hearty, sometimes long cooked foods. The aroma of a simmering soup, a slow roasting chicken or pork roast is comforting and warming as the seasons change.
Thanksgiving is this month; time to reflect and express appreciation and gratitude for all you have in your life. With delicious produce still in the markets, plan your Thanksgiving menu around what you discover fresh.
The farmers will appreciate it.
#freshfood #whatsinseason #eatinglocal #eatrealfood #wholefood #realfood #seasonalfood #apples #cranberries #winteriscoming #staywarm #makesoup