Thursday, October 26, 2017

Why exercise?

I think of exercise as a most reliable way to destress. Eating suppresses stress; exercise actually reduces it. There’s a big difference. Exercise is the key to energy, mobility, and happiness; it's critically important for health and can make the difference between a ho-hum day and a great day. We might not always feel like exercising... but we're always glad we did. Did you exercise today? Make it a great day! You have the power.

Wednesday, September 27, 2017

I've just returned from Rome, Italy....

The food is amazing, yes, even the pizza!  Most know don't eat pizza often because with all that flour and cheese, yikes, I hardly think it's what I want in my body.  But, hey, when in Rome, I eat pizza. And pasta too!  The pizza and pasta in Rome is just not as heavy as it is in the US.  And, when dining in Rome I always have a house green salad (which the Romans usually make with nutrient-dense romaine.)  Oh, and the tomatoes!!!! So, so delicious!   And I never once saw a pre-prepared salad dressing (ya know, the kind with all those additives).  Restaurants simply put a cruet of olive oil and one of balsamic vinegar on the table and you dress your salad as you wish.  I also love the other greens available at all the restaurants too:  spinach, radicchio, artichokes.  I could live on just those veggies!  I even had steamed spinach for breakfast two mornings (not surprising, since I steam chard, spinach and other greens at home and eat with an egg on top.)  As I walked to the Trevi Fountain I saw this fruit stand along the way on a little cobble-stone side street.  


Saturday, September 23, 2017

My archetype angel, Alice Waters, queen of "farm to table"

This amazing woman is the Godmother of the farm to table movement which I aspire to.  Her work as a "cook" (she doesn't call herself a "chef" --I love her egolessness) has inspired so much in the world of culinary excellence.  For Alice, food is a way of life, not just something to eat.  It is her passion and she actively gives back in many ways.  On this day, I am grateful to know of her - it's not even her birthday - but I celebrate her just the same today.

Sunday, August 27, 2017

and about challenges............

----About Goals----


“ When obstacles arise, you change your direction to reach your goal; you do not change your decision to get there. ”
                                                                                             Zig Ziglar

Saturday, August 19, 2017

It's a High Life with Protein

Here's a lineup of some of my favorite supplements that I consume every day.  Notice a lot of protein.  I try to get at least 100 grams of protein per day one way or another,  along with a huge amount of green veggies and fiber.  I also consume some fat (avocados, ghee, oils, nuts) and some carbs but not much (i.e. less than 60 grams) a day.  Maybe, in addition to years of exercising, this is why I feel, act (and people say) I look much younger than my 60+ years. It just feels sooooooo good to be strong, fit, and healthy.

Saturday, July 22, 2017

I'm Bulletproof......are you?

Living the Bulletproof life means:  consuming a lot of protein (all types), good fats (I love avocados and ghee and high quality MCT oil/coconut based products) and of course vegetables.   It means being on top of my game by consuming nutrient dense foods.  I love to juice in the morning (ginger, lemon, fennel, turmeric).   I have a great juicing machine.  Then I take that extracted juice, put it in my VitaMix with whole greens (spinach, chard)  ginger, turmeric, a small amount of fresh fruit AND high quality protein powder, freshly ground flax and chia seeds, etc.  That's how my morning begins.  Then I have eggs or oatmeal with more greens (ie. steamed chard with a poached egg on top, yum).  I'm energized to be sure. And i like to stay lean and fit.
this is commercial juice shots, I usually make my own

Friday, May 12, 2017

Salad Slaw lunch

Here's a salad to make with all that fresh green produce in your refrigerator.  It's a powerhouse plant based protein salad that will satisfy and fill you up for lunch or serve as a first course salad at dinnertime.



Several stalks of baby broccoli, stems and florets coarsely chopped
1 handful of baby spinach, chopped into 1/2 strips
1 small handful of red or green fresh cabbage, shredded
1 small handful coarsely shredded romaine or other lettuce
1 small fennel bulb, finely sliced or shredded
1 tablespoon hemp hearts
1 tablespoon avocado oil
2 teaspoons lemon juice
1 teaspoon ACV
just a dash of good salt and pepper
1/2 peeled avocado, cut into 1/2 pieces

alternate/optional ingredients:  1 tablespoon grated parmesan cheese or nutritional yeast (hey, it's tasty, sort of like parmesan cheese but way way healthy).

First, steam the broccoli very gently (just 3 minutes over steaming/boiling water will do the trick if you are using broccolini - use the stems too and all those little leaves on the stems).  It's all good!!
Put the broccolini in the freezer for 2 minutes to stop the cooking process.  You want the broccolini to  be al dente and cool before you toss it in the salad.

In the meantime, put all ingredients except avocado into a large bowl in the order listed adding the broccolini too.  Toss everything well, dish up and put avocado on top.  Enjoy.

Serves 2 for lunch, or 4 as a dinner salad


Sunday, March 26, 2017

Green is my favorite color TO EAT

Today I went to my local Farmers Market and found amazing green veggies.....hey, it's Spring so there's bound to be many green veggies available at the Farmers Market.  I buy and eat organic: red swiss chard, dandelion greens, purple kale, spinach, baby boy chop, brussels sprouts, parsley, avocados.  I love all this wonderful greenery and I believe (in addition to loving the way it all tastes), it keeps me healthy, happy, (hormonal balance) and energized.

Wednesday, July 27, 2016

Do you love artichokes?

Remember the days when we use to dip our artichoke leaves into butter or mayo.  OMG...... so not necessary.  Why not enjoy the authentic taste of the beautiful artichoke as it is!     Here's how I prepare them in summer.  First, using a kitchen scissors, I trim off the thorny stickers (the tips of the leaves), then using a very sharp knife I cut them in half from tip to bottom (heart) making sure to cut in half through the stem too (if there is a stem). Then I place them in a steamer pot with 3-4 inches of water, bring to a boil, then steam for approx 35-40 minutes.  I remove them from the pot when they are still a slight bit firm, (just slightly softened). (I test by sticking a toothpick into the heart).   Let rest a few minutes, then I remove the inner fibers.  I do this with a serrated grapefruit spoon or a knife or even a standard vegetable peeler making it easy to dig out those fibers with the right tool, yes!  Then I fire up my grill to high.  I brush the cut side/the flat part of each artichoke with EVOO, then I put it on the grill, turning grill down to medium-high.  I grill for about 3-5 minutes then I flip the chokes over (noticing the beautiful grill marks) and grill a few more minutes.  Voila!  grilled artichokes!  For those of you who love garlic you can press 1-2 cloves into a bowl, add a few teaspoons of EVOO, a touch of salt, then whisk well and use that to baste your chokes before grilling.  (do not use chopped garlic.....it will burn.)  (use pressed  garlic mixed into the oil.)