Living the WELL Life


Take it Easy - by Rachel Klein

Tuesday, February 28, 2012

The media is hilarious, isn't it? Ads for pies and stuffing and starches covered in cheese during the the holidays, then commercials for scarcely clad women in workout gear screaming at you to get your fat, shameful butt in shape after all that calorie dense food. Slime ball tactics, huh?

There's no reason to be completely down on yourself, or to make the quick jump from rich comfort food to light yoga pants fare. Surely, there's compromise.

So this week, try along with me to find balance. Swap buttery mashed white potatoes for mashed sweet potatoes with olive oil and sea salt.

Try a green veggie that you don't eat often. Get some protein and fiber from legumes by bulking up seitan or soy-based "meats" with lentils, chickpeas or white beans. Have a small fruit smoothie with your breakfast or as a snack, or pair something decadent with a fruit salad, stewed tomatoes, raw greens or a baked apple.
And don't be too hard on yourself!  Pie is really hard to resist.

To start with a green veggie you may not be familiar with, here’s my favorite sweet and savory Brussels sprouts recipe.

Everyday I’m Brusselin’



Ingredients
1-1/2 cups of Brussels, halved
2 organic garlic cloves, minced
1/2 cup cremini mushrooms
2 tablespoons olive oil
1 teaspoon coconut sugar
1 teaspoon sea salt and 1/4 teaspoon liquid smoke OR 1 teaspoon smoked salt

Directions
Preheat oven to 375. Place Brussels sprouts, garlic and mushrooms in a bowl and toss with olive oil. Sprinkle in the sugar and salt. Mix thoroughly and place on a lightly greased or non-stick baking sheet. Heat uncovered for 15-20 minutes, until golden.

Makes 3 servings.

 



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