Be mindful of your food intake this summer season. Here are a 5 tips for maintaining that hot body:
1) At gatherings fill 1/2 your plate with salad and veggies (careful of the dressing)
2) Be mindful of your portions (1 fist = protein serving; 2 dice = cheese serving; computer mouse = potatoes, pasta, etc; hocky puck = bagel)
3) Sub common baking ingredients with healthy alternatives (1 egg, use 2 whites; oil, use organic apple sauce; white flour, use wheat, spelt, or brown rice flour)
4) Read labels (avoid foods with HFCS, enriched white/wheat flour, loads of ingredients, high fat/calorie content)
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Naked Nutrition’s: Here’s to Your Health
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Take some time to focus on the things you are ‘thankful’ for this holiday season. This week in my morning meditation session’s I’ve ended each practice with thanking myself for one thing. I carry it close to my heart throughout the day and revisit ‘it’ during my evening meditation.
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Curry Butternut Squash Soup -
Serving Size: 1 1/2 cups
- 1 medium sized organic butternut squash (peeled and cubed)
- 1 container of veggie broth (I prefer the Trader Joe’s brand – and its organic)
- 1 whole medium size white onion
- 3 tbsp of yellow curry powder
- 1 tsp of cinnamon
- dash of salt/pepper
Brown onion in a little olive oil, around 7-10 mins. Add cubed squash and mix around, cook 3 mins. Add broth and seasoning, cover, turn down heat, and simmer on low for 20 mins. Remove from heat, let cool for a few minutes. Puree with hand held blender.
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