A Great Beach Read!

At the beach, or wherever you are this summer, this book is an amazing experience! Personally, I haven't read a book that wasn't related to either physical or emotional health in ages, until now. I am so glad that I picked this up.

It is the story of a young woman's post-divorce, travel to Italy, India, and Indonesia to find herself and God along the way. Elizabeth Gilbert goes on a spiritual journey that reaches beyond any religious borders and structure.

So what does this have to do with health and the city? Well, for one, it is important to put our lives into perspective. There are also times in our life when we start to ask ourselves deeper questions instead of letting the inner voice run the show and nag you about those 5 or 10 pounds it thinks you need to lose. So, for now, let go, and enjoy the read!

Let me know if you have read it and what you think.

Jenn's Favorite Things: Suzanne's Ricemellow Creme

Ok, I have to take a break from the Weight Loss Tips to tell you about this amazing substitute "Fluff" that I found in the health food store. Suzanne's Ricemellow Creme is vegan, gluten-free, and heavenly. It brings me back to my childhood days of making fluffernutters and not feeling guilty about it.

So, I made a present-day version of my old favorite treat. I put natural peanutbutter and a dollop of Ricemellow on top of a ricecake like a little cloud of bliss.

Granted, this treat is pure natural sugars (like brown rice syrup), but it is mmm, mmm good and better than it's forefather, the FLUFF made from bad sugars and gelatin!

Recipe of the month: Beet Salad

Recipe of the Month: Beet Salad

4 cups of greens (arugula, baby spinach or mixed greens will do)
4 medium red or golden beets, stems and root ends removed
1/3 cup of walnuts, chopped
1 tbsp balsamic vinegar
1 tbsp olive oil
2 oz. goat cheese

Heat oven to 400 degrees. Wrap each beet in foil. Roast until soft, about 1 hour. Cool slightly; remove foil. Rub off skins; cut into wedges. Toss with nuts and vinegar and serve over a bed of greens. Season with salt and pepper. Add oil, toss and add crumbled goat cheese on top. Enjoy!

Summer BBQ 101

If you are concerned about sticking to somewhat of a healthy diet this summer while going to bbq's and summer parties. Here is a quick guide to staying on track, sort of.

1. Stay away from the mayo salads (potato, macaroni, etc.). Mayonnaise can pack on the calories. Use olive oil instead and avoid the creamy, non-healthy fats.

2. B.Y.O.F: Bring your own fish. Typical BBQ staple are usually burgers, hot dogs (frankendogs, steak, etc. You will be cutting down on saturated fat as well as added Omega 3's to your meal if you use fish instead.

3. Charring is bad. Burnt meat is highly carcinogenic (cancer-causing). Grill but don't overdo it.

4. By cutting down on the above extra saturated fat and calories you don't have to feel so guilty when you have a beer or two, or three.....

Have fun!!!

March Recipe: Creamy Broccoli Soup

Creamy Broccoli Soup (No Dairy)

6 cups of vegetable broth
2 medium potatoes, scrubbed, cubed
6 cups vegetable broth
2 medium potatoes, scrubbed and cubed
1 large head fresh broccoli, chopped
2 tablespoons olive oil
1 medium onion, chopped
2 tablespoons flour
salt and freshly-ground black pepper, to taste
1/2 teaspoon dried basil or curry powder (or more, to taste)

1. In a soup pot, bring broth and potatoes to a boil, then cover, reduce heat, and cook until potato is very tender, about 15 minutes.
2. Meanwhile, in a steamer basket over boiling water, steam broccoli until crisp-tender and bright green, about 5 minutes.
3. Heat olive oil in a saucepan over medium heat, add onion, and cook, stirring, until onion is golden and softened, about 5 minutes. Sprinkle with flour, stirring until flour is slightly cooked. Remove a ladleful of broth from soup pot and add to flour-onion mixture, whisking until smooth and thickened. Add salt and pepper to taste.
4. Remove potato and broth from heat, add broccoli and thickened flour-onion mixture, and dried basil or curry powder, and puree in batches in a blender or food processor until creamy.