I recently had the opportunity to participate in The Layers Campaign, a cross platform approach connecting women who have a deep appreciation for the stories behind a product with the fashion industry. The fashion designer, Chloe Zola, asked for my take on layers, how it has affected who I am, and what I hope to achieve. Check out what layers I am made of here .
Read moreNew Year, Better You
Typically, when January 1st comes around, the resolutions start amassing and as the month ticks by, regrets and guilt replace goals and ambitions. When trying to make drastic changes to your diet and lifestyle, it is best not to attempt too many changes all at once. Start small and gradually make simple dietary and lifestyle modifications over time. By taking "baby steps", you set yourself up to make permanent life-sustaining changes that will not leave you feeling remorseful when you "slip-up”. So do yourself a favor, don't fall into the overpriced detoxes, cleanses, or restrictive diets. Just clean up!
Read moreSuperfoods Series- Cacao and Goji Berries
The series is back and culminating with a powerhouse duo. These last two superfoods are more of the lesser-known variety and may only be popular in super "crunchy" circles. Cacao and goji berries should not be overlooked both possess unique and beneficial attributes.
Read moreThe Crunchy Radish Holiday Eating Guide
I am taking a temporary pause from my Superfoods series to discuss the looming importance of mindful eating, which is essential to consider during the holidays.
Read moreSuperfoods Series- Bee Pollen?
Bee Pollen? Yes, bee pollen. Little granules that are formed from bee secretion and flower, grass, and/or plant pollen. Why would you want to eat this? Although not definitively confirmed in clinical studies, bee pollen is touted as being nutrient-rich. Some holistic practitioners believe bee pollen to be a “perfect food” and capable of improving athletic performance, relieving allergies, and boosting immunity. Studies do show that bee pollen contains a mix of carbohydrates, protein, and fat so, in a sense, it is a “balanced” food. It also contains omega-3 fatty acids.
Read moreSuperfoods Series- The Power of the Flax
Why is flax in the superfoods category? Because it is super-charged with beneficial attributes! Like it's other friends in the superfoods category, flax is rich in omega-3 and omega-6 fatty acids and fiber. It also aids in reducing the risk of heart disease by lowering LDL cholesterol (the bad cholesterol).
Read moreSuperfoods Series- Hemp
No, these little seedlings won't give you a temporary high, but they will provide you with a plethora of health benefits. Hemp seeds are derived from the same species of plant as marijuana. However, they do not contain THC (the active substance) and the seed, not the flowering bud is what is utilized. Like chia seeds, (mentioned in the previous post) these seedlings contain both omega 3 and omega 6 fatty acids, which help decrease inflammation and promote cardiovascular health.
Read moreSuperfoods Series- Chia Seeds
I am sure that you have heard the reference to "ch ch ch chia", but these little seeds have nothing to do with your sprouting plant. Chia seeds are multidimensional. They can become gelatinous to create texture for puddings or remain in seed form when sprinkled on yogurt or oatmeal. What makes these little seedlings super?
Read moreSuperfoods Series
Recently, I have gotten a lot of queries concerning the various seeds and powders that I put into my breakfasts and smoothie bowls. In response, I have decided to dedicate the next few posts to a Superfoods Series. It is here where I will delve into the nutrient potencies of various phyonutrients as well as provide a simple, nutritious, and delicious way to utilize the highlighted superfood.
Read moreThe House Pasta
The House Pasta evolved out of necessity one night. I was feeling semi-lazy, but did not want to succumb to take-out. It was developed over time and was inspired by a dish that I've had time and time again from our local neighbor joint. The ingredients for the House Pasta are typically on hand in my pantry and are usually thrown together on a whim when I am lacking in fresh produce or inspiration. I like to use a mix of both fresh and jarred products and always finish with freshly grated parm and a rough chop or tear of fresh herbs. I have been gravitating toward gluten-free pastas lately that are made with quinoa and brown rice. I like the added nutrient punch that they supply as well as the lack of "brick in the gut" feeling that can result from regular pasta.
Read more