“Abs are made in the kitchen.” This is one of my favorite quotes, because it emphasizes how important proper nutrition and supplementation are to achieving that firm and toned body. But not only is it important to eat right but to eat at the right times. To simplify things, I’ve broken down the when and why of nutrition for optimum fat burning. Read more →
International fitness model, author and motivational speaker Jennifer Nicole Lee discusses the importance of vitamins for the whole family. Even if you have picture-perfect nutrition, it’s still important to supplement, she explains in this video. Read more →
Happy Tuesday Newsday!
By now, we all know that a healthy diet is important. (And if you didn’t know, it is. Trust us.) But why is it that most of us still don’t eat what we’re supposed to — is it laziness? Cost of food? Lack of time? Vitacost.com set out to find the answer in our latest poll.
Are you having the best day ever?
You will be, when you join Taylor Wells tonight for a friendly Facebook chat about yoga, healthy nutrition, motherhood and making the most out of life!
Quote of the day:
“The secret to feeding a healthy family is to love good food, trust yourself, and share that love and trust with your child. When the joy goes out of eating, nutrition suffers.”
- Ellyn Satter
Please read part 1 before you read this.
You read about how yes, even feeding your kids is a practice and a Spiritual one at that. You may buy it. You may not. And it’s all good, my Sisters. I’m only here to disseminate the information and invite you to take what you want, and leave the rest. Always.
But for me to go right into an action-based plan without explaining the Spiritual foundation would be counter to what I teach. I teach how to create the BEST LIFE EVER by utilizing three practices, one of which is freedom around eating.
Hey, I’m writing a blog for Vitacost and love the company and use their products daily, was raw vegan for seven years, and a health nut since I was young, so of course I’m interested in healthy eating for my family. It rocks! But what I learned from our raw vegan adventure is that it don’t matter how perfectly grown and crafted and prepared and balanced a food is, if it’s eaten in an energy of fear or control or restriction, you’d be better off serving a big Mac made and served with love and freedom.
A little heavy on the starch, lean in the protein department, entirely too much dairy—looks like your meal could use a makeover. And talk about perfect timing—tomorrow begins National Nutrition Month, a 30-day, healthy-eating campaign created by the Academy of Nutrition and Dietetics (formerly the American Dietetic Association). This year’s theme? “Get your plate in shape!”
Read more →
Move over mistletoe and holly—another green superstar will be sharing the spotlight this season! The USDA has proclaimed December as National Pear Month.
After a survey revealed that 84 percent of people don’t know how to tell whether or not a pear is ripe, growers in Washington and Oregon thought it’d be a good idea to enlighten the nation’s unaware fruit eaters. The Pear Bureau Northwest offers these tips and fun facts about pears:
• Pears are one of few fruits plucked from the tree before ripening—if they come down too soon, their flesh will be gritty.
• To test pears for ripeness, apply gentle pressure to the neck, or “stem end,” with your thumb. If it yields, the pear is ripe and juicy. Don’t wait for the whole fruit to feel soft or it will be “mushy” when eaten.
• To ripen a pear, let it sit at room temperature, or place in a paper bag with a banana. Don’t refrigerate unripened pears! Once they start to ripen, you can put them in the fridge to slow down the process.
• Pears can be enjoyed at any point in the ripeness spectrum. Fully ripe, juicy sweet pears are delicious as-is. Less ripe, crisper, sweet-tart pears are ideal for cooking or baking.
• Bartlett and Bosc pears are best for cooking or baking. Anjou pears are good raw or cooked. Comice pears, with exceptionally sweet and juicy flesh, are said to be the best pears to eat raw.
• Overripe pears are great blended into smoothies, soups, sauces and purees.
• If adding to fruit salad, keep cut-up pears from browning by dipping in a mixture of half-water, half- lemon juice.
• Sliced or cubed pears are great in salads. They also pair well with cheese.
• To poach pears, peel and core them. Simmer in a syrup (equal parts water and sugar, or use wine in place of half the water) until tender (a medium-size Bosc pear takes about 45 minutes to poach). Remove and let cool before serving or refrigerating. Drizzle honey, chocolate sauce, raspberry sauce or cream over poached pears.
• To sauté pears, cut into slices. Melt a tablespoon of butter in a pan over medium-high heat. Add pears; cook for about a minute on each side. Sprinkle with sugar; continue cooking and flipping for about 5 minutes until tender. Add to salads, or eat as is, topping as desired.
• Pears are an excellent source of fiber (24% DV), a good source of vitamin C (10% DV) and have only 100 calories (medium-sized pear), no fat, no sodium and no cholesterol.
For more information on pears, as well as easy-to-make recipes, kids’ activities and more, visit the Pear Bureau Northwest.
