MY experience, knowledge, opinion and
some of my favorite recipes
some of my favorite recipes
Have you been told you are deficient in Vitamin D?
A recent study found that approximately 40% of Americans were deficient in vitamin D. The same study found that vitamin D deficiency is becoming more common in people younger than age 65. The hypothesis for why younger people are more prone to vitamin D deficiency is that they spend a lot on computers, gaming devices, and big-screen television. The primary source of vitamin D is sunlight converted by the body into vitamin D.
Our bodies don’t naturally produce Vitamin D3 unless our skin is exposed to sunlight. The more time we spend indoors, the more we see blue light than Vitamin D producing sunlight.
Vitamin D3, or the sunshine vitamin, is key in supporting healthy bones & normal immune function.
Vitamin K2 works with Vitamin D3 and supports calcium absorption and distribution. Get 100% of the daily recommended amount of Vitamin D per serving, in this tasty pineapple-flavored formula.
Types of Vitamin D
There are two primary forms of vitamin D, including vitamin D2 (ergocalciferol) and D3 (cholecalciferol). Small amounts of vitamin D2 are found in plant/fungus-derived foods such as certain types of mushrooms. D3 is found in small quantities in animal foods such as fish liver. However, vitamin D3 is produced by the skin when exposed to sunlight (ultraviolet B radiation). The liver and kidneys can then act on both forms to make the activated form that binds with cell receptors.
Supplemental vitamin D is available in the D2 and D3 forms. There has been debate whether these two compounds have similar benefits. However, a recent review of trials found reduced cancer mortality only with D3 supplementation, not with D2 supplementation. Another recent study found that D3 supplementation was superior to D2 in elevating blood levels of 25-hydroxyvitamin D, the major circulating form of vitamin D.
(reference from the article on America's Natural Doctor/Dr.Mark Stengler)
Here's what I use - Be Well Vit D3 & K2 Spray. It's a spray so there are no pills to swallow and it has a tastey pineapple flavor.
I'd be happy to help you or answer any questions. Feel free to reach out!
I have to admit that I love the variety of seasons that Pennsylvania has, but my least favorite is winter. The older I get, the less I hate the cold and snow. I tend to want to stay home and be cozy, and cook a lot of comfort foods like soups and stews.
I came across the Tuscan White Bean and Green Soup and it sounded interesting so I thought I'd share the recipe. I did add sausage to mine but you can omit or even make it vegetarian by using vegetable stock.
This was my first time ever eating escarole, crazy - right? I remember my maternal grandmother sauteing it with garlic, crushed red pepper in oil. Well, I had some left over escarole and I sautéed it last night and it is delicious. (Now, you have 2 recipes).
Tuscan White Bean and Green Soup (firstname.lastname@example.org)
1 large onion cut into chunks 2 (15 oz) cans cannellini beans, drained,
4 celery stalks cut into chunks liquid reserve, rinsed
4 garlic cloves, peeled 2 small heads escarole, trimmed and chopped
1/2 c of olive oil 2 c finely chopped fennel bulb
1 (28 oz.) can tomato puree 2 tbsp finely chopped oregano
3/4 tsp salt 2 large eggs
1/8 tsp ground cayenne 1/2 c grated pecorino romano cheese
6 c chicken broth. 1/2 c finely chopped parsley
Cooked sausage cut into bite size pieces (optional) juice of 1/2 lemon
I hope you are staying warm and getting ready for the Holidays!
Before we know it, we will begin a new year; yikes!!
First, I’d like to thank you for your continued support in my small business. I appreciate your loyalty and friendship and I hope it will continue for years to come.
My hope for everyone is to have a healthy, joyful and peaceful Holiday Season all through the 2022!
Best of health,
What's your favorite season? I have to admit that mine is the summer. One reason is, I was born in July and the second, I love the summer produce, the lightweight clothing and the longer days. Don't get me wrong, I like having all the seasons where I live, but once November comes the days get shorter, and it gets darker and colder out.
I just came back from a spa get away weekend with my cousins in the mountains, and the foliage was really beautiful. All the fall colors of red, yellows, oranges does put me in the mood for autumn and the harvest season. The Woodhouse Spa was a nice facility. We each received a pedicure, massage and facial and it was so nice to be on the receiving end this time.
Another reason I do like this time of year is Thanksgiving; it's my favorite holiday. I love hosting my family and anyone who will be alone for the holiday. There's no costumes required, no gift giving, just simply enjoying each others' company, the bountiful of food and giving thanks for all that we have. Every year I try and make something new and I found a tasty and festive acorn squash recipe. So I figured I'd share it with you incase you'd like to add it to your Thanksgiving menu.
WILD RICE STUFFED ACORN SQUASH
When I was a kid, I used to get a kick out of the story The Princess and the Pea. I actually was the princess in the family on my dad's side, since I was the only girl. When it came time to eat, I was super picky and I definitely did not do well with my vegetables, especially peas. Thank goodness my mom didn't make them often.
But Peas can be a great addition to your diet, and they are becoming more and more popular in the plant based food industry who have discovered that pea protein can be a key ingredient in highly convincing vegan meant and dairy alternatives. I myself who disliked them (not much anymore), drink Arbonne's vegan protein shakes which are made from pea protein, cranberry and brown rice. They are absolutely delicious and contain 20 grams of vegan protein. Peas are a solid source of protein. While ingredients like pea protein and pea starch provide protein and stability properties for certain products, they don’t provide all the same nutritional benefits as split, frozen, or fresh peas eaten as whole foods. However, pea protein powder does tend to have a better amino acid balance compared to other plant-based protein powders like soy.The bottom line on pea protein: Whole foods are usually best, but if you’re looking for a good source of plant-based protein that has a decent amino acid profile and a light environmental impact, peas seem like a solid place to source it from
There are a few types of peas that you are probably familiar with: Sweet peas, Green or Yellow field peas, Snap Peas and Snow Peas.
There are a ton of different ways you can use them in your cooking as well, besides the boring mushy can of peas used as a side dish.
I happen to love split pea soup and here's a tasty recipe perfect for the fall.
Creamy Split Pea Soup
4 cups vegetable broth (unsalted, preferably homemade)
2 cups water
2 cups dried green split peas (rinsed) 1 yellow onion, medium (chopped)
1 cup carrots (chopped)
2 organic celery stalks
2 garlic cloves (minced)
1 tbsp ground cumin
¼ tsp cayenne pepper (optional)
1 tsp dried oregano
1 tsp dried basil
ground black pepper (optional, to taste)
salt (optional, to taste)
shredded carrots, for garnish (optional)
fresh basil (chopped), for garnish (optional)
1. In a large stock pot, combine all ingredients together, from the vegetable broth down to the dried basil, and bring to a boil.
2 Reduce heat, cover and simmer for one hour or until peas are tender, stirring occasionally.
3 Add salt and pepper, if using, to taste.
4 Simmer for ten minutes longer, uncovered.
5 Cool slightly then, in small batches, puree soup in a blender. Return to the pot. Heat for five minutes. Garnish with shredded carrots and basil.
I wanted to share my health journey with you all incase someone needs help or maybe able to relate with some of the same issues I struggled with.
Back in 2012 I had developed a large lump on the right side of my neck, after ultrasounds and a biopsy, I learned I had malignant thyroid cancer, which led to the removal of my thyroid and 42 lymph nodes. I have been taking synthetic thyroid medication Synthroid ever since and I continuously get yearly blood work and ultrasounds. Not that long after, I had severe pains in my stomach on and off when I would lay down. I ended up in the emergency room with gallstones/gravel and a couple weeks later had my gallbladder removed.
I also have been a migraine sufferer since I was 21. I had been to every type of doctor, tried every medication, Botox, occipital nerve blocks, DHE infusions, acupuncture, you name it. Nothing helped. I accidentally found a functional chiropractor/neurologist (Chiropractic functional neurology is a subdiscipline of chiropractic care that uses a range of advanced techniques to treat neurological and brain-based conditions, such as concussions and post-concussion syndrome (PCS), headaches and migraines, dizziness and balance disorders, peripheral neuropathy, and more.) wh
o did extensive testing and food sensitivities test and found I had a gluten and dairy intolerance among other things. I quickly changed my diet and felt somewhat better.
I was fortunate to have been an Arbonne consultant and had gluten and dairy free nutritional products at my disposal, however I still wasn't feeling well. Here's where I get real.... I have a lot of gas, no matter if I eat or just drink water. I have bloating and even though I work out 5-6 days a week, I keep gaining weight and my clothes were getting tighter and tighter.
I hated how I looked in pictures and just felt uncomfortable.
Two of my facial clients had mentioned how they lost weight, got rid of the inflammation and felt so much better. They both followed a bio-individual nutrition program. I looked into a little bit and decided I needed to try it. I chose to do the 4 week program and the first week is a 7 day detox. Well I've done a detox with Arbonne's 30 day healthy living program and believe me that's like being on a cruise with lots of tasty food choices. This program focuses on what foods you are truly sensitive to, even if they are clean whole foods like fruits and vegetables. You complete a symptoms form with hundreds of possible symptoms on every part of your body. Then a nutritionists determines what detox program is best for you.
Whether it's Histamine, Oxalates, Salicylates, FODMAPS or Sulfites or even a combination which I am on. Who would have thought I would be sensitive to lemons? I love lemons and used them in my water and on my food. But I learned they are a histamine food and when I paid attention to my symptoms my nose ran all day. When I stopped using them, no runny nose.
That's how this program works. Even though you think you are eating something healthy, it may not be healthy for you and could cause digestion issue, skin rashes, headaches, asthma and much more.
So this first week was hard. The only protein I can have is black eyed peas, Yuk!, chickpeas and lentils. Are you kidding me? What the heck did I get myself into? Well let me tell you I stressed all weekend prior to starting and had a migraine the first 4 days of my detox. But I am adapting and I have no bloating, my headache is gone and I have no cravings for anything sweet, cheese or carbs.
I am down 3.5 lbs in 5 days and am looking forward to adding some new food options next week and seeing where I will be at the end of the 4 weeks.
So is one of the recipes I made for lunch or dinner which I love. It's a take from a middle eastern dish Moujatera which is made with rice.
1 cup of lentils (I used red)
2 cups of water
1/4 cup safflower oil
Wash lentils really well in bowl of water. Rinse and add to a pot with 2 cups of cold water. Boil and simmer with lid until it gets mushy. Add oil to frying pan and heat until bubbles. Slice onion in thirds and into thin pieces and add to hot oil on medium to caramelize the onions add salt to taste.
When lentils are done pour onions and oil into pot, mix and let cool on a platter.
I love summer! Not just because I was born in the summer, but I love the warmer weather, the sunshine and wearing light weight clothing. By the way, incase you were wondering, my birthday is July 17th and I accept all kinds of gifts and cards. LOL!
I also love cooking on the grill, eating al fresco and summer foods. So here are 3 salads that I am serving for a family BBQ we are hosting for the 4th of July. The first one is a JICAMA SALD. Jicama is a starchy root vegetable, from Mexico, similar to a turnip or potato. It tastes slightly sweet, but is low in sugar, which is a healthy carb choice. It is a good source of fiber and it's also rich in inulin, which is a prebiotic fiber. Great source of Vit C and potassium. The second is an all American salad; COLE SLAW, which happens to be one of my husband's favorite. I altered his mom's recipe just a little. And the last one is EETCH, a favorite Armenian recipe that originally is made with bulgher, but because I am gluten intolerant, I substitute quinoa. This salad has so much protein with the quinoa, you can eat it as a meal.
Enjoy your holiday as well as these salads. Let me know how you like them.
1 Cup of cooked quinoa
1 bunch of parsley chopped very fine
1 bunch of green onion sliced fine
1 large white onion chopped fine
1 bell pepper (your choice of color) chopped fine
2 small cans of tomato sauce
1/2 cup of extra virgin olive oil
1 cup fresh lemon juice
Cayenne pepper and black pepper to taste
I hope all you mamas had a nice Mother's Day and you got to spend it your way. It had been way too long for me to see some of my family, other than my own mom. I love to entertain and with our new kitchen I couldn't wait to invite family over. Now that some of us are fully vaccinated, I had a good excuse to celebrate Mother's Day and invite some of my aunts and cousins over for brunch. The invite was well received and so was the food. We started with mimosas; I made a few varieties of GF quiches, (is that even a word or is quiche plural?), lemon poppy seed muffins and I made for the first time a Banana Oatmeal Bake which I attached the recipe below. I also had bagels and lox, bacon and fruit. Of course I made way too much food as usual, so we've been eating quiche everyday for breakfast and or lunch.
But let me know if you try the Banana Oatmeal Bake. It's a great breakfast option, or snack or simple dessert.
I'm learning we all have choices in life. As kids, our parents teach us right from wrong and most of us usually choose the right thing to do. I have been doing a lot of personal growth, including reading and I'm learning we really do make choices to either help us grow or keep us stagnant in our lives. The one choice I've made recently is to get up earlier in the morningA and follow the (MIRACLE MORNING ROUTINE). I do my daily affirmations, read and write in my gratitude journal; I then go to the gym 5-6 days a week. Do I like working out or getting up early? Hell no, but I feel more energized, I get more accomplished and I know I am doing something good for my mind and body.
We all have choices on how we spend our time; we all have 1440 minutes in day. I hear so many people say they don't have enough time. But what are they doing to use up their minutes? You can choose to sleep in, binge on Netflix (not that there's anything wrong with that), or scroll FB all day. But then what have you really accomplished and did it get you closer to your goals?
We all have choices with our meals? There are times when I eat really healthy and I feel great. But then I choose to eat things I know doesn't serve my body, and my body yells at me with either belly issues or a migraine. Like this past weekend I made a healthy dinner as we met my step daughter's boyfriend for the first time, who is a vegetarian. But my husband made a delicious berry tart and I bought some Armenian pastries and I ate both. I know you would too!
But this morning I went back to my morning protein shake - I could have had a piece of that tart. What would you have chosen?