Pick of the week...

I have been frustrated lately with feeling tired and achy.  I know my body is trying to tell me something, and I just need to pay more attention to the signs.  Learning how to be in tune with your body and self-heal has always fascinated me.  I am starting to read more and practice self-tune-up techniques.  Being mindful of posture and body mechanics is key as well as being mindful of what you eat.  This month I'm trying very hard to eat clean and see if I notice a difference in my energy and regular aches and pains.

If you're like me, finding time to prep food and cook can be challenging.  Today, Sunday, I plan on roasting a variety of vegetables to have on hand for the week.  They will be added to salads for lunches and served as sides with dinners.

Vegetables to use:

anything in your fridge--I'm using mushrooms, butternut squash, cauliflower, broccoli, parsnips, and brussel sprouts.  After washing and chopping, I will pat the veggies dry and season them with olive oil, and a maple infused balsamic vinaigrette.  I also add turmeric (great anti-inflammatory) and black pepper.   Mix the vegetables in a large roasting pan so the oil and vinegar covers them.  Set oven for 375 and roast for 30-45 minutes depending on your oven and quantity of vegetables in pan.

If you plan on storing the vegetables for meals later in the week, allow them to cool and then place in glass storage containers.  Enjoy all week!  Some ideas:  brown rice bowl with roasted veggies on top, arugula and fried eggs with roasted veggies, grilled chicken, pork or steak with roasted veggies on side, baked quinoa, goat cheese and roasted veggies, options are endless!  Share some of your creations.

Happy week ahead.

Best,

Donna

Pick of the week...

Writing up a meal plan takes time but is worth it in the end because of the money you save and healthier meals you prepare.  It also becomes easier because you learn how to prep ahead of time and use leftovers for either lunch the next day or as part of your dinner the following night.  I love using printable grocery shopping lists.  There are many free online lists to choose from.  They help organize your items and make it easy to plan out your meals.

Using potatoes this week for 2 meals, so my "pick of the week"is an Italian Fritata which calls for potatoes, eggs, tomatoes, basil, spinach and cheeses.  A comfort meal on these cold nights!  Leftovers great for lunches or breakfast.

If interested in full recipe, please let me know and I'll be happy to send it your way.

Happy Valentine's Day!

Best,

Donna

"Pick of the week"...

For those of you who are going to Super Bowl parties tonight or hosting a gathering,  try making something that is healthy for snacking.  You won't feel guilty(or bloated!) the next day.  There are many healthy recipes for guacamole and veggie & hummus platters.  I also like serving this dish because it has protein as well as fiber.  My "pick of the week" is a tuna-white bean dip.

You'll need:

1 can of solid white albacore tuna in water, drained
1 can of Great White Northern beans, drained
1 lemon
1-2 T olive oil
salt and pepper
fresh parsley, chopped

Mash the beans and add the can of tuna.  Mix together.  Add the olive oil & fresh squeezed lemon.  Season with salt and pepper and garnish with the parsley.  Serve with veggies, pita chips, or whole grain crackers.

Enjoy!


Donna