It’s Good For Your Heart… November 5, 2009

When a client asks me, “What is good for my heart?” they usually expect to hear me rant about green tea, anti-oxidants, and a diet low in fat and cholesterol—typical recommendations from doctors and nutritionists. But I can never talk about food and health without addressing the bigger picture.

On this blog, I give you tips on how to have a Tasty Life through easy recipes and hands-on health tips. My intention is to inspire you to help you achieve fantastic health and energy eating whole foods, affordably and easily!

I choose to focus on food because that is one area we are all in touch with at least three times a day. We eat the foods we feel like or the ones we have cravings for. Sometimes a chocolate brownie will do the trick, while other times we might feel the urge to eat a good dose of greens and whole grains (wishful thinking, right?). But we sometimes forget to pay attention to the inedible things that will nurture us.

Black Bean Brownies October 27, 2009

I was cooking for a community collective cooking class, the topic was beans. I was looking for a tasty dessert incorporating this cheap and healthy ingredient. I found it on 101cookbooks, but needed a less complicated recipe- and so here it is!

Makes 12-16brownies depending on how big you cut them

• 1/2 cup brown sugar
• 1 can of black beans
• 1 tablespoon instant coffee
• 1/4 cup cocoa powder
• 1 cup crushed walnuts
• 1/2 teaspoon baking powder
• 3 eggs
• 1 tablespoon ground flax seed
• a splashes water
• dashes salt
• 1 packet chocolate chips/dark chocolate
• 4 tablespoons canola oil

Instructions

1. preheat oven to 350 degrees and grease an 8 by 8 square baking dish.
2. Mix the flax with a splash of water until it becomes an “eggy” consistency. (For vegan recipes you can replace eggs with three times flax mixture)
3. crush the walnuts into small peices in blender or by hand, and set aside. Melt the chocolate in the microwave for 40 seconds or on double broiler.
4. Combine the rinsed black beans, flax egg, melted chocolate,eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth.
5. Place mixture into 8 by 8 greased baking dish. Top with crushed walnuts and place in the oven for 30 minutes.Enjoy!

In the Grind: Coffee and Health October 6, 2009

“The best part of waking up” for 80% of the world’s population, is with some coffee in their cup. There are many reasons for worshipping coffee; whether you are like my mother and enjoy the morning ritual, or the heat emanating from your cup, the fun foam that tickles your nose, the scent of soil in the beans, or that first bitter sweet taste that makes you groan awake and say “good morning.” Coffee is the quintessential pick me up.

As a Wellness Coach I don’t judge what clients consume as “good or bad” because when I tell them that they  shouldn’t eat something, they usually end up rebelling. Instead, I invite you all to become aware of the effect certain foods have on your unique body. Here’s how caffeine works in the body, specifically in the brain. Everyone reacts to caffeine differently, and before I grind into coffee- I want to point out that in moderation coffee has actually been studied to have certain health benefits. When you do partake why not chose fair trade?

The Most Important Meal of The Day September 23, 2009

I did a survey asking friends, family members and the occasional stranger what their favorite meal of the day was. This was not a very scientific study so don’t expect any pie charts, but most people responded with breakfast!

If you are on the coffee and doughnut bandwagon, I would suggest jumping off now and taking a look at the many available options listed here which are filling, and will provide you with more energy to start your day.

Summer Frittata September 22, 2009

This delicious Frittata, submitted by Chef Jon Handel, goes along with this week’s upcoming theme of Breakfast ideas. Enjoy!

4 Servings

1 onion, chopped
1 zucchini, cut into small pieces
4 sundryed tomato, cut into strips
1 cup of mushrooms, sliced
3 or 4 cloves of garlic, chopped
1 fresh tomato, sliced
fresh cheese to crumble on top (chevre, feta, fresh mozzarella)
Extra virgin Olive Oil
6 organic free-run eggs
1/4 cup milk or cream (optional)

Preheat oven to 375.

In a large oven-proof pot, heat olive oil on medium high and sautee the onions until translucent, stirring frequently and slowly turning the heat down as the onions cook. Throw the garlic in, and once the fragrance starts coming out (about 1 minute) add the mushrooms. Saute until mushrooms start releasing their juice and begin to brown. Add zucchini and sun dried tomatoes and let cook a few minutes longer to allow the tastes to integrate. Remove all the contents to a bowl and set aside. Wipe bowl clean with a dry dishrag.

Crack all the eggs into a large bowl and whisk vigorously (adding the dairy now if wanted) until it starts to increase slightly in volume or takes on a airy texture. At the same time heat the same ovenproof pot back to medium high and use olive oil to cote the whole pot (sides included). Once the pot is at temperature, add eggs and allow to set on the side before adding the sauteed vegetables evenly throughout. Season generously with Salt and fresh black pepper (DO NOT STIR!!). Arrange fresh tomato on top and crumble fresh cheese on top of that. Cover and place in oven to cook for 45 minutes at 375. After 30 Minutes use a toothpick to check the centre doneness and adjust time appropriately.

Once done, the fritata will have grown to twice it’s original size. Use a knife and a gentle touch to loosen the sides of the eggs from the pot. Then cut and serve directly from the pot, or if brave, use a plate, a dishrag for safety and a firm will to flip the dish upside-down onto the plate. Sprinkle fresh herbs (basil, Italian parsley, coriander, mint) on top to give it a little something extra.

Good for breakfast or lunch, hot or cold!

Flower Salad September 15, 2009

1/4 c sun dried tomatoes, chopped

2 green onions, sliced on the diagonal, white and green part

3 T pine nuts, lightly toasted

1/2 t fresh oregano, chopped

2 T fresh basil leaves, chopped

Read more: http://summer-recipes.suite101.com/article.cfm/cous_cous_salad_three_ways#ixzz0RD3NcbGC

1/4 c sun dried tomatoes, chopped

2 green onions, sliced on the diagonal, white and green part

3 T pine nuts, lightly toasted

1/2 t fresh oregano, chopped

2 T fresh basil leaves, chopped

Read more: http://summer-recipes.suite101.com/article.cfm/cous_cous_salad_three_ways#ixzz0RD3NcbGC

I call this a flower salad because I used cauliflower instead of a grain. So you can replace cauliflower for any couscous like salad recipe.

Bet you your dinner guests won’t be able to guess what’s in it!

Ingredients:

1 cauliflower

1/4 cup sundried tomatoes

2 lebanese cucumbers

1/4 crumbled feta

1/2 red onion

handful basil leaves

dressing:

1/4 cup olive oil

3 tbs apple cider vinegar

1 tbs maple syrup

1 clove crushed garlic

salt and pepper to your liking

Grate cauliflower either with cheese grater, or in the processor with grating knife on pulse until

it forms small pieces the size of cous cous. Add chopped sundried tomatoes, chopped cucumbers

feta, onion and tear some basil leaves into the mix.

In a seperate bowl add dressing ingredients together and when complete toss into the salad,

and enjoy!

Try this for a change:

chickpeas

parsley, dill or mint instead of basil

try with purple cauliflower

omit sundried tomatoes and add cherry tomatoes

experiment with different cheeses

experiment with creamy dressing, adding plain yogourt instead of oil, and 1 tsp dijon mustard

1/4 c sun dried tomatoes, chopped

2 green onions, sliced on the diagonal, white and green part

3 T pine nuts, lightly toasted

1/2 t fresh oregano, chopped

2 T fresh basil leaves, chopped

Read more: http://summer-recipes.suite101.com/article.cfm/cous_cous_salad_three_ways#ixzz0RD3NcbGC

1/4 c sun dried tomatoes, chopped

2 green onions, sliced on the diagonal, white and green part

3 T pine nuts, lightly toasted

1/2 t fresh oregano, chopped

2 T fresh basil leaves, chopped

Read more: http://summer-recipes.suite101.com/article.cfm/cous_cous_salad_three_ways#ixzz0RD3NcbGC

1/4 c sun dried tomatoes, chopped

2 green onions, sliced on the diagonal, white and green part

3 T pine nuts, lightly toasted

1/2 t fresh oregano, chopped

2 T fresh basil leaves, chopped

Read more: http://summer-recipes.suite101.com/article.cfm/cous_cous_salad_three_ways#ixzz0RD3NcbGC