After a few bumps, hiccups and small tantrums, my running journey can commence. Thank you runner’s havenin Randolph, New Jersey for helping me out with the right shoe. Pictured is the Brooks’ Women’s Adrenaline GTS 12. Wish me luck and helpful advice greatly appreciated!
So my 6 year old elliptical machine has now decided to remain permanently stuck on the highest incline. Are the workout Gods telling me I wasn’t working out to my fullest potential? I think it may be time to purchase a new machine.
A digital food scale is the best tool in your kitchen for portion control. A friend of mine recently told me his story of his predicament when his scale died while measuring his meal. I should not have laughed, because that following week my 10 year old scale kicked the bucket. Now you may be thinking “what’s the big deal?” however my digital food scale keeps me in line when it comes to measuring my portions, especially snack foods.
I ran out and purchased a new one, returned it the same day because the buttons had to be punched to work and picked up a new one to try. My scale had a great run however I am in love with my new scale. I keep it on my kitchen counter at all times instead of putting it away after each use.
It is that time of year again. Time for summer salads. Share often! I love making this recipe for parties because of all the bright and vibrant colors. It incorporates many of my favorite fruits and vegetables. It makes about 8 cups of dip. I usually save one cup to enjoy throughout the week. For example top 1/4 cup over a Veggie burger, have 1/4 cup over 1 slice wheat toast for breakfast or a snack, enjoy as a side dish, garnish over fish tacos, or use as a dip with tortilla chips, wheat crackers, rice chips, or a crusty sliced whole-wheat baguette.
Let me know if you make it at home.
2 mangos, cut into cubes
2 Haas avocados (if using organic Haas avocados you will need 4), cubed
1 medium sized red onion, chopped
1 pint grape tomatoes, cut in half
6 cloves of garlic, smashed and finely chopped
Juice of 2 limes (approximately 1/4 cup)
Cilantro (1/2 cup packed), finely chopped
2 tbsp olive oil
Salt (1/4 – 1/2 tsp maximum) and pepper to taste
Combine all ingredients in a large bowl and refrigerate for 2 hours prior to serving (however can be served immediately).
Serve with sturdy tortilla chips, wheat crackers, crusty bread or toast.
Not only do I get paid (most of the time) to talk about food all day, but thanks to food models, I get to play with it too.
When I am really lucky, patients bring me some awesome treasures from their gardens or from their favorite restaurants. Last night a patient brought me pico de gallo which tastes awesome on, well, just about everything. Had some this morning over cream cheese (vegan, but feel free to use the dairy variety) on top of a slice of wheat bread.
Excellent and short video report on 60 Minutes (CBS) on what studies are showing regarding the effects of sugar on the body. Still not convinced that you need to make some changes? Click on Is Sugar Toxic? Link Below to view the video.