Now, I get the shakes when I see Peeps in the stores. Years ago, I couldn’t wait for spring when they’d be out on the shelves before Easter (now they’re available almost all year!). And, if Easter was too close to Passover, I’d buy the Peeps and wait until it was “OK” to eat them. The best was the day after Easter when the Peeps would be 50% off. Seriously…this is what I used to think about.

Don’t I sound like an addict? This is not a joke – I was addicted! To sugar. Doesn’t seem like a problem since sugar is in almost all food sold in supermarkets and everyone eats it, but for me it became a BIG problem. I craved the high from sugar because I was missing something vital in my life: self-love.

Fearing judgment from others, working tirelessly to live up to others’ expectations, trying so hard to be perfect – all of this work took its toll on me and I did not appreciate me. I negated all of my value and forgot about my strengths. I was lonely inside but put on a happy face to the world. It worked for a long time, practically my whole life, until I crashed in my mid-30’s.

Back to the Peeps for a minute…look at the ingredients! They might as well put some coke (and I’m not talking about cola) on store shelves and sell it legally. It’s the same high and the same, dangerous addiction. And please don’t be fooled by the “gluten free” and “fat free” distinction. Gluten free doesn’t mean healthy. It means the product doesn’t contain gluten, but the amount of sugar in this candy is dangerous to all. Here’s a tip: when a label says “fat free” it means there is added sugar and other artificial sweeteners to add flavor.

I feel truly blessed that I have been on the journey of my life. There have been many, many wonderful times and some down-and-out moments as well. I was fortunate to get support when I needed it and have been guided to create a life I love, without the assistance of a sugar high. On this Valentine’s Day, I encourage you to stand in front of a mirror and say to yourself, “I Love You.” This unconditional love is the best gift you can give to you and others, because when you show up 100% for you, you can then truly give 100% to those you love.

Serves 6

Prep and Cook Time: 15 minutes

Ingredients:

• 6 medium-sized carrots peeled and cut in turned pieces
• 1/2 TBS fresh chopped parsley
• 1 TBS fresh chopped mint
• 1 TBS coarsely chopped pumpkin seeds
• 2 TBS lemon juice
• extra virgin olive oil to taste
• salt and cracked black pepper to taste

Directions:

1. Bring lightly salted water to a boil in steamer with a tight fitting lid.
2. Steam carrots in basket until al dente (slightly crunchy inside).
3. Chop rest of ingredients and toss with carrots when done.

Healthy Cooking Tips:

Check doneness of your carrots by inserting the tip of a sharp knife into the center. You want them tender on the outside with a slight crispiness in the center.

Recipe source: whfoods.org

Salt is in just about everything you eat. This is particularly true if you eat out
often. Too much sodium causes heart and renal disease. It can also cause cancer and a variety of other health problems. The key to cutting sodium is to get savvy with your cooking. Herbs can help. Herbs add a powerful flavor punch and they also offer a variety of health benefits.

Here are six herbs which will help you forget about salt (and not miss it):

1. Garlic: Garlic is the queen of seasoning. It’s one of the most flavorful seasonings and you can find it in just about every culture. From Mexican to Greek, garlic is always a favorite. And garlic is versatile too. You can roast it for a sweet flavor, sauté it for a nice rich flavor and you can even boil it. Try adding a bit of roasted or boiled garlic to your next batch of mashed potatoes and skip the salt. You won’t miss it.
2. Chives: Chives are another great herb. A member of the onion family, thesmallest of the onion family, they work well in salads, on fish and in potato dishes as well.
3. Basil: Basil is fantastic and tastes great in Thai and Italian recipes. It’s also a nice touch for a salad. Use fresh or dried to add flavor to a number of meals.
4. Oregano: Commonly used in Italian cooking and combined with basil, oregano has a complicated flavor that ranges from sweet to spicy depending on the meal. It’s also used in Turkish, Greek, Portuguese, Spanish, and Latin cooking. It’s also often used to season sautéed vegetables and grilled meat including chicken. Fresh or dried, oregano is a favorable herb.
5. Sage: We most commonly think of sage as a Thanksgiving stuffing herb; However, sage is great at adding flavor to meat. It’s also used in soup and some Italian cooking.
6. Ginger: Ginger has quite a kick and will make anyone forget about the salt. It’s wonderful in soups, and can be found in Indian, Chinese and Japanese recipes. It works well with meat and vegetables. It’s also noted for its ability to aid digestion.

Enjoy and experiment with the vast number of herbs provided by nature.

Serves 2-3

Ingredients:

• 1/2 cup quinoa
• Salt to taste (I recommend sea salt)
• 1 can (15 oz.) white beans, drained and rinsed
• 2 stalks celery, from the inner heart of the celery, or 1 fat stalk from the outside of the bunch, diced
• 4 large or 8 small fresh sage leaves, cut into slivers or finely chopped
• 2 tablespoons lemon juice (more to taste)
• 1 small garlic clove, minced
• Freshly ground pepper
• 1/4 cup extra virgin olive oil
• 1/4 pound winter squash, cut in 1/2-inch dice (about 1 cup less 2 tablespoons) or into 1/2-inch wide sticks (like French fries)
• Lettuce leaves (optional)

Directions:

1. Place the quinoa in a bowl, and cover with cold water. Let sit five minutes. Drain through a strainer and rinse until the water runs clear.
2. Bring 1 1/2 cups of water to a boil in a medium saucepan. Add salt (about 1/4 teaspoon) and the quinoa. Bring back to a boil, reduce the heat to low, cover and simmer 15 minutes or until the quinoa is tender and translucent and each grain displays a little thread. Drain and return to the pan. Cover the pan with a clean dish towel, replace the lid and allow to sit undisturbed for 10 minutes.
3. Meanwhile, place the drained, rinsed white beans in a bowl. Add the celery and sage. Whisk together the lemon juice, garlic, salt and pepper to taste, and 3 tablespoons of the olive oil. Toss with the beans. Taste and adjust seasoning with salt and pepper.
4. Cook the squash. Heat the remaining tablespoon of olive oil in a heavy cast iron or nonstick skillet over medium-high heat. Add the squash in a single layer. Turn the heat down to medium. Cook five minutes or until the squash is nicely browned on one side. Using tongs, turn the pieces of squash over. Cook for another five to 10 minutes until the squash is nicely browned on the other side and tender when pierced by a knife or skewer. Season to taste with salt and pepper, toss in the pan for another minute or so, and remove from the heat.
5. If desired, place a lettuce leaf on a plate, and top with the bean salad. Serve the quinoa and squash on the side.

The cooked quinoa and the bean salad will last for three or four days in the refrigerator.
Recipe source: www.nytimes.com {by Martha Rose Shulman}

January 16-22 is a significant week in history.  It is the 18^th annual celebration of Healthy Weight Week.  No, we are not celebrating only those who are at a healthy weight. We are also celebrating the fact that everyone can make healthy choices in their diet and live their lives as healthy human beings.

Does the term skinny equate to healthy for you?  Well, know that skinny doesn’t automatically mean healthy. Yes, it can reduce symptoms and alleviate many problems, but even skinny people need to continually nourish their bodies with healthy foods and continue to have an active lifestyle.

We tend to idolize the skinny model with the perfect body that can wear anything. But does that mean she or he is automatically healthy?  Not necessarily.  What it does do is skew our thinking into believing that this body type is the only acceptable one so therefore it must be healthy.  We have all heard the tragic stories of young girls starving themselves in 3^rd and 4^th grade already because they think they are fat or other kids have called them fat.  We, as adults need to make sure that we have a healthy self-image first so that we can teach the young people we love how to have one as well.

Starting with healthy foods; fruits, grains, vegetables and healthy fats as well as limiting animal fats, is an excellent way to start. Introducing your daughter and son to healthy, good foods early will insure that they have a wide interest in a variety of different foods and it will teach them how to make healthy choices.  Making healthy choices in food will give them self-control and improve their self-image.  Add in exercise and play and they have a healthy recipe for life.

Join me in celebrating Healthy Weight Week by making a few small healthy changes in your diet this week. What can you do to make a difference for your body?

Serves 6

Ingredients:

• 2 tsp. olive oil
• ½ cup coarsely chopped walnuts
• 1½ lb. Brussels sprouts, trimmed and halved
• 2 medium shallots, halved and sliced (¼ cup)
• 1 clove garlic, minced (1 tsp.)
• ¼ cup coarsely chopped dried cranberries
• 1 Tbs. agave syrup
• 1 Tbs. walnut oil

Directions:

1. Heat large skillet over medium-high heat. Add walnuts, and toast 3 to 4 minutes, or until fragrant. Transfer to plate, and set aside.
2. Wipe out skillet, and return to heat. Add olive oil, and swirl skillet to coat bottom. Add Brussels sprouts, and cook 5 minutes, or until browned, stirring occasionally. Add shallots and garlic, and cook 1 minute more.
3. Stir in cranberries, agave, and 1 cup water. Partially cover pot, reduce heat to medium, and simmer 5 to 7 minutes, or until most of liquid has evaporated and Brussels sprouts are just tender, but not soft. Transfer to serving bowl. Stir in walnut oil and toasted walnuts, and season with salt and pepper, if desired.

Recipe source: www.vegetariantimes.com

A Manhattan dentist has offered to buy back Halloween candy in an effort to save children’s tooth enamel. I say Bravo!  He is offering $1.00 per pound of “excess” candy as “there’s only so much you can eat.” I love this idea and believe it is a great way to teach different lessons to children.

But what is the dentist going to do with the candy? He is sending it to soldiers overseas. When I read that, I got a bit concerned. Aren’t soldiers overseas someone’s child? Don’t they have teeth to keep healthy?

So I thought about throwing the candy away and then thought about how wasteful it would be to throw away food. But, is candy food?

I really don’t know what the best thing would be to do with the candy. I once had a similar dilemma with beauty products. I had sample items that I didn’t want to use because of some of the ingredients. I was going to give them to a homeless shelter and then thought, “if it wasn’t good enough for me, why is it good enough for a homeless woman?” I threw away the items.

I really love the idea of buying back the candy and I applaud a dentist for stepping forward to protect children’s teeth before a problem arises, and not just focus on fixing a problem once it exists. I’m just not sure what the best thing is to do with all that candy.

What do you think? What would you do?

Prep Time: 10 minutes Cooking Time: 25-35 minutes Yields: 4-6 servings

Ingredients:

• 1 sweet potato
• 2 parsnips
• 2 carrots
• 2 turnips or 1 large rutabaga
• 1 daikon radish (or substitute/add in your favorites, like winter squash)
• 2 tablespoons of olive oil
1 head garlic, broken up into cloves without the skin
• salt and pepper
• 2 tablespoons fresh rosemary needles-chopped

Directions:

1. Pre-heat oven to 375 degrees.
2. Wash and chop all vegetables into large bite-sized pieces.
3. Place in a large baking dish with sides.
4. Drizzle with olive oil; mix well to coat each vegetable lightly with oil.
5. Sprinkle with salt, pepper and herbs.
6. Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking.

Recipe source: eatdrinkbetter.com

Prep Time: 5 minutes Cooking Time: 15 minutes Yields: 3 servings

Ingredients:

2 cups leftover brown rice
¼ cup water, rice milk or coconut water
1 tablespoon maple syrup
1 teaspoon ground cinnamon
Pinch of sea salt
1 apple, peeled and diced

Directions:
1. Add rice, liquid, maple syrup, cinnamon and salt to a pan and cook over medium-low heat.
2. Add apple and mix well.
3. Bring mixture to a boil, then reduce heat to low and simmer.
4. Continue cooking for about 10 minutes or until the apple is soft.
5. Enjoy hot.

Notes:
• You can use any leftover grain in place of the rice.

Recipe source: Institute for Integrative Nutrition

Ingredients

Serves 4

• 1/4 cup raw whole almonds
• 1 cup white quinoa
• 1 teaspoon honey
• 1 tablespoon finely chopped shallot
• 1 teaspoon curry powder
• 1/4 teaspoon coarse salt
• 2 tablespoons fresh lemon juice
• Freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons dried currants
• 1 small McIntosh apple, cut into 1/8-inch-thick wedges
• 1/4 cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish

Directions

1. Preheat oven to 375 degrees. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool; coarsely chop nuts.
2. Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.
3. Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.

Recipe source: Martha Stewart Living