I've loved beets since I was a child. I'd eat them straight out of the canning jar. I now enjoy steaming fresh beets, slicing them up and eating them in my salads. I've also used them in my smoothies. Beets have many healthRead More
My daughter, Heather, shared this recipe with me a few months ago. At first I thought it was going to be too spicy, but the honey is a nice complement in this mixture. Sriracha sauce has been a staple at my house sinceRead More
I was hooked on this dish the first time I tried it. The surprising flavors danced in my mouth and kept me coming back for more. This isn't one for those who avoid spice because this is a very spicy dish. Consider usingRead More
A Health Coach is a supportive mentor and wellness authority who works with clients to help them feel their best through food and lifestyle changes. Instead of prescribing one diet or way of exercising, Health Coaches tailor individualized wellness programs to meet their clients' needs.
When I was a little girl, I loved playing poker with my dad. It was usually the two of us with my mom's cousin at our family cabin. The cabin was primitive, and at night with no television, it was a time to play cards. We sat at the kitchen table with a kerosene lamp on the side. Because I was the young one with the best eyes, I usually sat in the middle where there was only limited lighting. We would divide the chips and "ante up" to begin the game. The dealer got to decide whether it was black jack or five card draw and what cards, if any, were wild. It was the only place my dad played cards with me. It's one of the best memories I have of him.
In life we are dealt circumstances, many beyond our control. The hand we hold will look different throughout our journey. Sometimes we can hold onto our hand and play, hoping it's enough to get through. Other times, it's necessary to throw a couple back and take a chance for something better or maybe even a wild card. Perhaps that new outlook will change the circumstances for the better.
How do you play the cards in your life? Do you hold onto your hand because you don't want to take a risk? Unless a few cards are exchanged there's no way to know if there's something better in store, but the risk is the next cards drawn could be worse. Sometimes we get stuck in our routines and cycles of life that may not be serving us well. While some people are big risk takers, others tend to be more conservative. Which area do you fall into?
Think about what's not serving you well. Is it your current job? A relationship that's holding you back? A health crisis? Imagine your life in a different way...what does it look like? What can you do today to make a change and find peace, joy, and balance?
I think in order to grow, we must give back some of those cards and explore what else is possible. It's a chance for growth and explorations and adventures! Even if you draw a deuce, it will be okay. Ever heard of the word, bluff? I was pretty good at that part in cards. Sometimes it's necessary to bluff in life too. What I mean by that is the attitude in which the deuce is handled. Being grumpy, mad, or having a poor attitude is not healthy and serves no good purpose. That deuce is a gift. It was drawn for a reason. Treat it so and treasure it as such. There is something to learn from it, so start learning.
Each of us is shaped by the cards we are dealt and the ways we play them. If you've ever had a royal flush, you'll understand the feeling that comes with holding the highest possible poker hand. It feels great to take that chance and win the hand. But it is just one hand in many events of life. It usually doesn't happen that often, the odds are against it. That's doesn't mean though you shouldn't take the chance. Look at the cards in your hand right now. What can you throw back that will allow the possibility of something better?
Health bite: It's not the hand you are dealt, it's how it's played.
Today I was in the mood for some lentil soup. The weather outside is just beginning to feel like fall and that's a great time to enjoy soup. Lentils are one of my favorite grains and cook up amazingly well. The recipe began as a lentil soup, but thenRead More
Usually when one thinks of "crisp," crunchy oats topped with lots of brown sugar come to mind. With that traditional method, comes a high fat and sugar content. This versionRead More
Did you ever see yourself as an actor? Many of us play one....just not on television. We smile, greet strangers warmly, or hold the door for someone we will never see again. At church, we dress up in our best outfits and have our spouse and children in tow. We sing, pray, and speak lovingly to those around us. When we go to work, we talk about he fun adventures spent during the weekend. We allow social mediaRead More
On a recent trip to Chicago, I decided to become “with it” and download the Uber app. I’d heard such great reviews I thought, why not? What I liked mostRead More
When you think of health, what comes to mind? Food? Feeling good? Energy? All these things I think of too. Could there be something more important or just as important as food? It’s an important ingredient often overlooked, a by product, if you will. It comes and goes through the day...even our life. For some, it comes easily. For others it’s more work. Even so, without it, your health is at risk.Read More
I can’t begin to tell you how much I love Moosewood. For those who don’t know what Moosewood is, it’s a restaurant located in Ithaca, NY. Home of Cornell University and Ithaca College, Moosewood is best known for their vegetarian menu that is derived new each day. Ingredients are purchased locally and in season to bring out the best in each dish served. While visiting friends in Ithaca, I entered Moosewood because it was on the top ten things to do while there. After dinner, I purchased five cookbooks. I kept two and gave each of my three daughters a cookbook of their own. The best part is the ingredients are “normal” goods a typical cook will have on hand. To me, that is key to ease of preparing meals in a timely manner.
I’ve made this dish many times, and it’s a family favorite. Over the course of preparation, I have omitted some of the cheese as it calls for more. Fee free to add more if you like, I’m trying to cut down on cheese as a personal preference. Dairy is a known inflammatory agent which has been linked to many chronic diseases. By the way, it is still delicious without the extra calories and fat of the extra cheese!
- 4 cups water
- ½ tsp salt
- 2 TBS olive oil
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- 1 ½ cups cornmeal
- (½ cup shredded Parmesan cheese)
- 2 garlic cloves, minced or pressed (set aside for at least 10 minutes)
- 2 TBS olive oil
- 2 cups chopped onions
- 1 tsp salt
- ½ tsp dried oregano
- ¼ tsp ground black pepper
- 3 cups stemmed and chopped kale or spinach or combination of both
- 3 cups sliced mushrooms, white or cremini
- 1 cup shredded mozzarella or mild provolone cheese, or a mixture of both (2 cups in original recipe)
- 1 cup diced fresh tomatoes
- 1/3 cup fresh basil
- (½ cup shredded Parmesan cheese)
Put the water, salt, olive oil, oregano, and red pepper flakes in a heavy-bottomed pot and bring to a boil. Whisk in the cornmeal as you pour into the boiling water in a steady stream. Bring back to a boil; reduce the heat to a very low simmer, and cook, stirring occasionally, until the texture is smooth and creamy, 15-20 minutes. Remove from the heat and stir in the Parmesan cheese, if using.
Preheat the oven to 350 degrees and oil a 13x9x2-inch baking pan. Spread the polenta evenly in the pan and set it aside while you prepare the vegetables.
In a large pot or skillet on medium heat, warm the oil. Add the onions, garlic, salt, oregano, and black pepper, cover and cook 5 minutes, stirring occasionally. Stir in the mushrooms and cook covered, about 5 minutes. Add greens, still until combined. Cook, covered, until the greens have wilted. Remove from heat and set aside.
Sprinkle ½ cup of mozzarella over the polenta. Spread the cooked vegetables evenly on top. In a small bowl, mix together the tomatoes and basil and then spread the mixture on top of the cooked vegetables. Finally sprinkle the remaining ½ cup mozzarella evenly over the tomato-basil layer.
Cover the casserole dish and bake for 10 minutes. Uncover and bake until the cheese is golden brown and the casserole is thoroughly hot, about 10 more minutes. Let the casserole sit for 10 minutes before serving.
Prep time: 45 minutes
Baking time: 20 minutes
Adapted from Moosewood Restaurants Favorites
If you are looking for a hearty vegetarian patty that is gluten free, look no further. It's crunchy on the outside and moist on the inside. It's sure to please even the pickest of eaters!
Full of rich flavor, this recipe will become one of your new favorites. Double the recipe and freeze a portion for another time. It will help make work night meal time easier and healthier.
It's also easy to substitute ingredients in and out of this one without much notice.
LIVE BETTER, LONGER
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