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Health | Your Healthiest You
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Health

16 May

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Spring Recipe Roundup: Cauliflower Steaks with Mint Chutney

May 16, 2016 | By | No Comments

We love these thick cut cauliflower steaks from Nutrition Stripped. Cauliflower steaks may sound complicated, but they’re so easy and quick to prepare! Even better, they’re drizzled with a refreshing mint chutney full of fresh, spring herbs from the market.

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Ingredients:

  • FOR THE CAULIFLOWER STEAKS
    • 1 medium head cauliflower, cut into thick slices
    • 2 tablespoons olive oil
    • Sea salt and black pepper to taste
    • ½ teaspoon ground turmeric
  • FOR THE MINT CHUTNEY
    • 1 cup olive oil
    • ⅓ cup fresh mint
    • ⅓ cup fresh cilantro
    • ⅓ cup fresh parsley
    • 2 cloves garlic
    • ½ inch fresh ginger root
    • 1-2 small green chilies, adjust to taste
    • Juice of 1 lemon
    • 1 teaspoon sea salt
    • Freshly ground black pepper to taste
    • Juice of 1 lime

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Cut the head of cauliflower in thick slices, about 2 inches wide, being gentle while cutting as you want to retain the “steak” shape. Sprinkle spices and seasoning on the cauliflower.
  3. Lay the cauliflower steaks on a lined baking sheet with foil or parchment, bake for 30 minutes or until tender.
  4. In the meantime, in a food processor or blender combine all ingredients for the mint chutney and blend until smooth. Adjust for any seasonings, I find that I’ll add more pepper or citrus to bring out the flavors.
  5. When the cauliflower steaks are tender yet golden brown and roasted, serve on a platter with the mint chutney drizzled on top. Also use the mint chutney for a dip throughout serving. Store for up to 1 week in the fridge.

Note: Store the mint chutney for up to 1 week in a glass container!

Tag us with #yourhealthiestyou — we love seeing photos of your healthy meals!

16 May

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Spring Recipe Roundup: Carrot Soup with Chives

May 16, 2016 | By | No Comments

This delicious, nutrient dense soup from Well + Good is next on our list of perfect spring recipes. The carrots provide the antioxidant beta-carotene, while the ancient super grain freekeh adds a protein and fiber boost.

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Ingredients:

  • 1 tsp + 1/2 cup olive oil
  • 1 cup yellow onion, chopped
  • 1 Tbsp garlic, minced (about 3 cloves)
  • 1 cup carrot, peeled and chopped
  • 1 cup filtered water
  • 1 cup freekeh, cooked
  • 2 cups chives, chopped
  • 1⁄2 tsp salt
  • 1⁄2 tsp pepper

Instructions:

  1. Reduce heat to medium-low and simmer for 15 minutes or until carrots are cooked through.
  2. Add carrots and water to saucepan and bring to a boil.
  3. In a medium saucepan, heat 1 teaspoon olive oil over medium heat. Add onion and garlic and cook for 5 minutes or until garlic is fragrant and onions are translucent.
  4. Transfer contents of saucepan to blender and add water and cooked freekeh. Purée for 45 seconds or until smooth.
  5. To make chive oil, combine chives, remaining 1/2 cup olive oil, salt, and pepper in a clean blender. Purée until oil is smooth and chives are fully incorporated. Swirl 1 to 2 teaspoons of chive oil into soup before serving.

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16 May

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Spring Recipe Roundup: 10 Minute White Bean Artichoke Basil Toasts

May 16, 2016 | By | No Comments

This toast from Pinch of Yum is a slightly fancier, but not fussier, version of avocado toast. Yum! It’s healthy, it’s easy, and it requires no stove or oven time whatsoever — we also love that it only takes 10 minutes!

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Ingredients:

  • 1 clove garlic
  • 1 14-ounce can chickpeas or white beans, rinsed and drained
  • a handful of fresh basil
  • juice of one lemon (or two, if you love tangy like me!)
  • a generous drizzle of good quality olive oil
  • salt and pepper to taste
  • 1 heaping cup canned or jarred artichoke hearts, drained
  • about 2 cups fresh baby spinach or other greens
  • 10 small pieces of whole wheat bread (or your favorite gluten-free), toasted

Instructions:

  1. Pulse the garlic and chickpeas and about half of the basil in a food processor until finely minced and crumbly (see picture in post).
  2. Cut the remaining basil into ribbons and chop the artichokes. Toss the chickpea mixture with the lemon, basil, olive oil, salt and pepper, and artichoke hearts. Taste and adjust to your liking.
  3. Add the spinach or greens just before serving. Serve on the toasted bread. You can also serve this with chips or in a wrap… endless possibilities, really.

Tag us with #yourhealthiestyou — we love seeing photos of your healthy meals!

16 May

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Spring Recipe Roundup: Mushroom, Lentil, & Lemon Salad

May 16, 2016 | By | No Comments

This salad from Delicious Everyday combines brightness of fresh lemon and earthiness of the mushrooms and lentils. Use these sprouted lentils and your cooking time is cut in half!

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Ingredients:

  • 1/2 cup French Lentils
  • 2 cups water
  • 1 tbs olive oil
  • 300g mix of button and portobello mushrooms, sliced (thats a little over a half pound, about 0.6 lbs)
  • 2 cloves of garlic, finely chopped
  • 1/4 tsp chilli flakes, or more to taste
  • 1 tbs lemon juice
  • 1 tbs good quality extra virgin olive oil
  • sea salt and pepper, to taste
  • 2 tbsp flat leaf parsley, roughly chopped
  • 1/2 cup arugula

Instructions:

  1. Begin by cooking the lentils. Place the lentils and water in a saucepan and bring to a boil before reducing to a simmer. Simmer for 25 minutes or until the lentils are tender. Drain and set aside to cool.
  2. Place a large frying pan over a high heat and add 2 tsp of olive oil. When the pan has come to heat add half the mushrooms. Leave for 1 to 2 minutes before stirring. The mushrooms should be lightly golden. Cook for a further minute before removing from the pan and repeating with the second batch. Reduce the heat to medium low and return the mushrooms to the pan and add the garlic and chilli flakes and cook for 2 minutes, or until the garlic is fragrant, but not browned as it will taste bitter. Set aside to cool.
  3. Toss the lentils, mushroom and garlic together along with the lemon juice and the extra virgin olive oil. Season to taste and add the parsley and rocket just as you’re serving.

Note: Don’t slice the mushrooms too thinly. You want them to have a bit of substance and also you don’t want them to dry out when they are cooked over a high heat.

Tag us with #yourhealthiestyou — we love seeing photos of your healthy meals!

16 May

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Spring Recipe Roundup: Charred Asparagus & Egg Salad

May 16, 2016 | By | No Comments

 

First up in our Spring Recipe Roundup is this Charred Asparagus & Egg Salad from Saveur. This one uses a grill, but if you don’t have a grill at home, no problem! Use a grill pan on your stovetop, or roast the asparagus for similar flavor. Happy cooking!

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Ingredients:
  • 1 bunch green asparagus, trimmed
  • 1 bunch white asparagus, trimmed
  • 14 cup olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper, to taste
  • 12 cup basil leaves
  • 2 tbsp. pine nuts, toasted and roughly chopped
  • 2 hard boiled eggs, cut into 1″ pieces
  • Parmesan shavings, for serving
  • Zest and juice of 1 lemon

Instructions:

Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat, or roast at 350 degrees for 20-25 minutes). Toss asparagus with 2 tbsp. olive oil, salt, and pepper; grill, flipping once, until charred and cooked, 5-7 minutes. Transfer to a cutting board and cool slightly; cut into 2″ pieces on the bias. Transfer to a bowl and toss with remaining olive oil and the lemon zest and juice; add basil, pine nuts, and eggs and gently toss. Transfer to a platter and top with parmesan shavings. Serves 4.

Tag us with #yourhealthiestyou — we love seeing photos of your healthy meals!

25 Apr

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Hydration Tip: Add Salt

April 25, 2016 | By | No Comments

Do you drink a lot of water but still aren’t feeling hydrated? Try adding a pinch of high quality sea salt to your water. Why? There’s something else we need to consider when it comes to hydration: electrolytes. Water depends on electrolytes for proper absorption. You could be drinking all the water in the world, but if you aren’t getting the proper balance of electrolytes, your body may not be absorbing that water.

So why add salt? Electrolytes are substances that ionize when dissolved in solvents such as water. Salts are electrolytes. So when salt is added to water, it dissolves into its component ions. These ions are electrically conductive and help receive and send messages throughout the body, and help facilitate cell hydration. This is the salt we recommend using! 

25 Apr

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A Perfect Detox Salad [Recipe]

April 25, 2016 | By | No Comments

unspecifiedSpring weather has me craving a light, fresh, and bright salad recipe. This one from my book, Go With Your Gut, takes less than 15 minutes to toss together and is so delicious!

Ingredients:

  • 1 cups uncooked quinoa (or 2 cups salad greens)
  • 1 daikon radish, grated
  • 2 carrots, grated
  • ½ to 1 cup mix of micro greens and/or sprouts of any kind
  • 1/2 bunch fresh mint leaves, roughly chopped or torn
  • 1 avocado, diced
  • Handful of raw sunflower seeds
  • Juice of 1 lemon, preferably Meyer
  • 2 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper, to taste
  • ⅛ teaspoon cayenne pepper

Directions:

  1. Cook the quinoa according to the package directions. Drain and use it warm or refrigerate it until cold depending on your preference.

  2. To make the salad, combine all the ingredients and serve immediately!
 Glass of rosé optional. 

 

20 Mar

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Your CRAVINGS may be your best friends

March 20, 2016 | By | No Comments

Forget everything you’ve heard about CRAVINGS…

For decades, medicine and the weight loss experts have told us to ignore or fight our cravings (“just use more willpower!”) as the secret to health and happiness in our bodies.

Yet we feel less healthy and less happy with our bodies than ever!

Clearly, something isn’t adding up.

My good friend, bestselling author and co-creator of Super Size Me Alexandra Jamieson is on a mission to put us in the driver’s seat of our health and help us make friends with food in her upcoming event, Cure Your Cravings: 5 Keys To Feel Peace + Energy in Your Body, Once + For All.

In the Cure Your Cravings 3-part video series, Alex will reveal the hidden truths in your cravings, how they can help you go with your gut and discover which foods your body needs, how love your body — and what you can do right away to shift your mindset from stuck to motivated and inspired.

Here’s a look at what you’ll discover:

  • cravenutritional tips that answer your body’s missing mineral needs (so that you can easily pass on the chocolate and coffee at work)
  • hormonal balancing strategies you can use right away (so that you can end the up-and-down mood cycle and feel good naturally, with no prescriptions)
  • your body’s physical needs that get ignored by doctors and “weight loss experts”
  • simple food ideas to end your nutritional based cravings
  • the new science about gut bacteria and sugar cravings
  • the powerful growth mindset tools to help you feel inspired and motivated about any health goal – seriously, this one tip (the 3-letter word in video 3) is almost too easy + powerful!

This event airs [at no cost] online March 21-25th. But you have to RSVP to save your spot.

I’m so excited for you to get these insights – here’s to being your healthiest you!

08 Feb

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Want to know the juiciest parts of my book? [Insider sneak peek!]

February 8, 2016 | By | No Comments

I wrote a book for so many reasons but one of the best is that I now all have my favorite dishes in one happy place! Over the past few weeks I’ve loved sharing some of these recipes (and the totally drool-worthy photos from the book!), and now I get to see you making and enjoying them for yourself! It’s a seriously awesome next level experience for me in my work.

Besides the awesome recipes, did you know that Go with Your Gut is also a complete digestive health guide? You might be thinking what does that actually mean? What will I learn on those pretty pages? Today I’m giving you a sneak peek at the juiciest nuggets of wisdom that you’ll get from reading the book.

Here are the top 5 lessons from Go with Your Gut that will set your belly and your body free:

  1. My #1 tip for easy weight loss that you can practice anywhere (no juice cleanse or cabbage soup required)

  2. My Favorite Foods – code for foods that will have you pooping like a pro 😉

  3. How to banish bloat and break past weight-loss resistance (this may be what’s sabotaging your weight loss efforts!)

  4. Simple strategies and directions for reframing the way you think about meal times and making your own delicious food.

  5. The top 7 foods to avoid at all costs aka my “Keep it Out of the Home, Office, Car, Everyday Life List”!

Even though the book is currently out and ready to ship (which is still blowing my mind!), I’ve decided to extend the special pre-order bonuses for one more week! Just head to www.gowithyourgutbook.com to place your order and follow the instructions to retrieve your goodies!

Thanks again for all of your incredible support for this book baby. Hearing how much you love the book on social media and reading the flood of emails I’ve received has made me so over the moon happy. I also want to send say a special thank you to all who attended this past Thursday’s official launch party! Here are some photos from the magical evening (and I didn’t go into labor! Yay!).

photo credit: Steph Jensen Photography

photo credit: Steph Jensen Photography

01 Feb

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Three tips for building your own self-care practice

February 1, 2016 | By | No Comments

Self-care: it’s something I keep coming back to again and again and here’s why: how you show up for yourself is how you show up for the world.

teaWhile I knew this before, pregnancy has taught me that self-care is really a non-negotiable. I must rest, I must eat well, I must move my body and send it love. I must make time for me, no matter what is going on with my business, my family, with the world.

So how do you set yourself up for self-love success? How do we clear space, both in our calendars and in our minds, to do those things that allow us to fully show up in the best way possible in all other parts of our lives?

Here are my three tips for building your own self-care practice:

  1. Morning “me” time – Let’s face it: for many of us, if we don’t take time in the morning, suddenly it’s 10PM and we don’t know where on earth the day went. So whether you are a morning person or not, set aside a few minutes in the morning to do something for you. My favorite morning practices include meditation, journaling, exercise, and a healthy breakfast. Even during hectic mornings, try and carve out two minutes just for you to breathe.
  2. Have a menu of self-care practices to choose from – Create a list of yummy self-care practices that you can go to when you feel yourself needing some extra love. Think outside of the normal massage/pedicure/sleep – what are activities that energize and re-charge you? Going to a concert? Seeing a local sports team game?
  3. …but also be flexible – Have an ideal self-care routine but don’t beat yourself up if it doesn’t all happen every single day. Try your best, and do what you can. Breathe. Know that this is a practice, and as with anything, the more you work at it, the easier it will become. Just the simple thought of knowing that this is important will create a ripple effect of space for it to actually happen. More and more.

Especially with my book baby entering the world week this week at my official book launch party on Thursday, it seems like my to-do list is endless, but I know I am no good to anyone else if I don’t listen to what I know I need to do for myself. I’ll be following my own advice this week and slowing down and taking extra time to rest, so that when all these exciting things do happen, I’m able to be present and fully appreciate the moment. That is the gift of self-care I want for all of you.


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