After Hot Yoga Goodness!

Drinking nutritious and refreshing shakes is one of the easiest ways to stay healthy and energized for life. This is one of my favorite shakes for after hot yoga class or any sweaty workout.  It is a super-hydrating treat loaded with potassium and copper from both the coconut water and apricots. Feel free to mix it up by using other stone fruits. IMG_3467

Ingredients:

  • 1 cup coconut water (or nut milk)
  • 2 ripe apricots, stone removed
  • 2 soft Medjool dates, pits removed
  • 2 tablespoons cacao powder
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon fresh ginger
  • pinch of sea salt
  • 5 cubes ice

Directions:

Place all the ingredients into a high speed blender!  Enjoy!

 

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Co-Founder | Nutritionist

Lisa is the Co-Founder and Nutritionist at Tuesday Foods. Always dressed for action in her workout clothes, Lisa found her calling as a fitness and nutrition expert from her background in the sport of gymnastics – learning early on that how you feel, and how well you perform is directly related to what you eat, and how you move your body every day. A former competitive gymnast and coach, Lisa holds a BS in Exercise Physiology, a MS in Nutritional Science, and is a Certified Nutritionist and Health Coach.

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Father's Day Menu

Grilled Beef Tenderloin and Healthy Creamed Kale: The perfect meal to win Dad's heart on Father's Day!

Healthy Creamed Kale

  • 2 1/2 bunches of kale

  • 1 onion diced

  • 5 cloves of garlic

  • 1 1/2 cups of cottage cheese

  • 1/2 cup of Parmesan cheese

  • 2 tbsp butter

Preparation:

Wash kale, remove from stems and chop.  Bring 3 cups of water to a boil.  Salt to taste .   Add kale, turn down to medium heat and cook for 10 minutes.

While the kale is cooking, sauté onion in butter until onions are translucent, about 6-8 minutes.  Add the garlic and continue to cook for 1  minute, until the garlic is fragrant.  Be careful not to burn the garlic!  It will make your dish taste bitter

Drain kale and squeeze out the excess water.

Put the Parmesan cheese and cottage cheese in a food processor, and process until smooth.

Add the kale and the onion, garlic butter to processor and process to the consistency you want.

Serve hot with more Parmesan on top.

Grilled Beef Tenderloin

  • 1 beef tenderloin (4 pounds), preferably grass fed trimmed and tied

  • Extra-virgin olive oil, for rubbing

  • Coarse salt and freshly ground pepper

  • 1/2 cup mint chive butter (recipe below)

  1. Let beef stand at room temperature for 30 minutes. Heat the grill to medium-high, and set up direct and indirect heat zones. Rub beef with oil; season generously with salt and pepper. Sear on all sides over direct heat until caramelized, about 5 minutes per side.

  2. Transfer beef to indirect heat, and grill, covered, turning occasionally, until a thermometer inserted into the center registers 125 for medium-rare, 20 to 30 minutes. (Grilling time will vary depending on thickness of tenderloin.) Remove beef from grill, and brush with mint-chive butter. Let stand for 15 minutes before serving; untie.

Mint Chive Butter

  • 1 stick unsalted butter, room temperature

  • 1 cup packed fresh mint, chopped

  • 3/4 cup finely chopped chives

  • Finely grated zest of 2 lemons

  • 1/2 teaspoon coarse salt

Stir butter in a medium bowl until smooth. Mix in mint, chives, lemon zest, and salt.

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Co-Founder | Nutritionist

Lisa is the Co-Founder and Nutritionist at Tuesday Foods. Always dressed for action in her workout clothes, Lisa found her calling as a fitness and nutrition expert from her background in the sport of gymnastics – learning early on that how you feel, and how well you perform is directly related to what you eat, and how you move your body every day. A former competitive gymnast and coach, Lisa holds a BS in Exercise Physiology, a MS in Nutritional Science, and is a Certified Nutritionist and Health Coach.

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The BEST pre and post workout snacks!

Clients ask me all the time...."What should I eat before and after I workout?" Whether you are hitting the gym, going for a run, or getting out on the trails, there are certain things you want to keep in mind when choosing the right snacks.

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Your pre workout snack should offer you a few things:

  • Carbs: energy from carbohydrates so you don’t run out of steam
  • Satiety: so you aren’t starving mid workout
  • Digestibility: easy digestibility so nothing lingers in your stomach and weighs you down
  • H2O: hydration to keep you from feeling sluggish

If your workouts are intense, your post workout snack should offer:

  •  H2O: water is very important for your overall energy, maintaining electrolyte balance and restoring losses from the great sweat you worked up.
  • Protein: helps to restore hard worked muscle tissue
  • Carbs: help to replete glycogen losses, and the energy you store in your muscles

My 5 favorite Pre Workout Snacks

  • 1 slice Ezekiel toast, ½ a small avocado & sprinkle of salt
  • 1 cup iced coffee blended with 2 tablespoons cacao powder 2 tablespoons hemp seeds and a small banana
  •  Chia pudding (combine 1 ½ cups coconut milk (from a carton,) mixed with 5 tablespoons chia seeds and refrigerate 4 hours or overnight, makes 4 servings) top with a sprinkle of unsweetened coconut and raspberries
  • Take 1 cup fruit salad (oranges, grapefruit, berries, melon or whatever looks the best and freshest) and top with 1 tablespoons ground flax seeds.
  • Oatmeal, topped with berries

My 5 favorite Post Workout Snacks

  • 4 oounces full fat plain Greek yogurt or cottage cheese, berries, sprinkle of walnuts
  • Protein Drink
  • Trail mix with almonds, pumpkin seeds, sesame seeds, 1 tablespoon dried unsweetened coconut, a tablespoon of raisins
  • 1 slice Ezekiel toast, 1 tablespoon almond butter, 1 boiled egg, deli turkey, or 1 tablespoon hummus
  • Lettuce turkey wrap.  Sliced deli turkey wrapped in butter lettuce.

Want to lose weight, get healthy, and transform your life? Sign up for my newsletter and get weekly tips, tricks, and support from me!

 

 

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Co-Founder | Nutritionist

Lisa is the Co-Founder and Nutritionist at Tuesday Foods. Always dressed for action in her workout clothes, Lisa found her calling as a fitness and nutrition expert from her background in the sport of gymnastics – learning early on that how you feel, and how well you perform is directly related to what you eat, and how you move your body every day. A former competitive gymnast and coach, Lisa holds a BS in Exercise Physiology, a MS in Nutritional Science, and is a Certified Nutritionist and Health Coach.

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Workout Video - Grave Digger

One of my favorites! [vimeo]https://vimeo.com/98156389[/vimeo]

This is a great exercise for improving core strength, posture, and stabilizing the scapula.

Start in a very strong plank pose with all of the core muscles locked in.  As you pull the elbow up, you are isolating the postural muscles that stabilize the scapula in your upper back.  You are also working on balance, coordination as well as strengthening all of the muscles associated with core strength.

  • Level 1 - Demonstrated with elbow bending
  • Level 2- Demonstrated with a straight arm

Do 2 sets of 20 repetitions

Filmed by Jillian Livingston  http://www.aspenreallife.com

 

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Cinco De Mayo Salad!

Mexican food! It’s delicious and everyone loves it, but it can be a tad difficult to keep things on the lighter side when eating mexican style!  Here is a light, healthy and delicious Mexican salad in honor of Cinco De Mayo

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Chef Krisi's Jicama Mango Orange Salad!

  • 1 Jicama, peeled and julienne (Krisi advises using a cuisinart)
  • Zest of 1 orange
  • Orange slices, chopped
  • 3 small mangos, julienne
  • 1 pinch of red pepper flakes or chopped jalapeno
  • Chopped Cilantro
  • Chopped chives
  • Salt and pepper to taste

 

Sorry everyone, Chef Krisi never gives me an exact recipe!

You will have to wing it with the herbs, but this simple salad is guaranteed to be a hit!

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Co-Founder | Nutritionist

Lisa is the Co-Founder and Nutritionist at Tuesday Foods. Always dressed for action in her workout clothes, Lisa found her calling as a fitness and nutrition expert from her background in the sport of gymnastics – learning early on that how you feel, and how well you perform is directly related to what you eat, and how you move your body every day. A former competitive gymnast and coach, Lisa holds a BS in Exercise Physiology, a MS in Nutritional Science, and is a Certified Nutritionist and Health Coach.

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Better Than Bottled Vinaigrette

Better Than Bottled Vinaigrette

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The easiest and most delicious homemade dressing I have ever made!

Ingredients:

  • 1 tablespoons balsamic, white, or red wine vinegar
  • 2 tablespoons olive oil (use the good stuff!)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon pure maple syrup
  • Good pinch of sea salt
  • Ground black pepper to taste

Directions: Toss all ingredients into a bowl or glass jar and whisk!

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Co-Founder | Nutritionist

Lisa is the Co-Founder and Nutritionist at Tuesday Foods. Always dressed for action in her workout clothes, Lisa found her calling as a fitness and nutrition expert from her background in the sport of gymnastics – learning early on that how you feel, and how well you perform is directly related to what you eat, and how you move your body every day. A former competitive gymnast and coach, Lisa holds a BS in Exercise Physiology, a MS in Nutritional Science, and is a Certified Nutritionist and Health Coach.

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The Amazing Power of Turmeric

Whenever I’m having one of those weeks where my body is feeling sluggish and tired or I’m starting to detect the beginning of a cold, I turn to Turmeric.  Turmeric is a powerful healer. Its strong anti-inflammatory and antioxidant properties have linked it to the prevention and treatment of chronic diseases such as cancer, liver disease, arthritis, Alzheimers, and diabetes. It works to boost fat metabolism, support digestion, and cleanse both the blood and the liver.  Actually, no matter what kind of week you’re having, it is a probably good idea to add some of this potent spice into your diet!   ;)

I take turmeric supplements make sure that I am nourishing my body with the potent health benefits that this little spice boasts. But on days when I'm feeling like I need a little something...moreI whip up a batch of my Tasty Tumeric Mango Smoothie,  sit back, close my eyes, and start sippin'!

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TURMERIC MANGO SMOOTHIE

 

INGREDIENTS

  • 1 cup frozen mango, cubed or 1 cup frozen or fresh pineapple
  • 1 banana
  • 1 cup water
  • 1 Tsp coconut oil
  • 1-2 Tbls hemp Seeds
  • 1 Tbls chia seeds
  • 5 oz plain fat free Greek, Icelandic, or coconut yogurt (vegan option)
  • ½ tsp ground turmeric
  • ½ tsp ground cinnamon
  • Optional garnishes: goji berries, toasted unsweetened coconut flakes, raw hemp seeds

 

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Co-Founder | Nutritionist

Lisa is the Co-Founder and Nutritionist at Tuesday Foods. Always dressed for action in her workout clothes, Lisa found her calling as a fitness and nutrition expert from her background in the sport of gymnastics – learning early on that how you feel, and how well you perform is directly related to what you eat, and how you move your body every day. A former competitive gymnast and coach, Lisa holds a BS in Exercise Physiology, a MS in Nutritional Science, and is a Certified Nutritionist and Health Coach.

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Plank Pushup

Plank Pushups from Lisa Cohen on Vimeo.

A great exercise for improving core strength and upper body strength while working on balance.

This one is harder than it looks!  I love combining a lot of different things in one exercise.  It makes your workout much more fun, effective and dynamic! Enjoy!

Filmed by Jillian Livingston of Aspen Real Life

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Vitamin D: The Sunshine Vitamin

sunlight

sunlight

Vitamin D is vital to optimal health and well-being.  It is being talked about more and more in the media and among nutrition experts, and for very good reason.

This incredibly important nutrient is essential for health. Recent research suggests that it may have benefits such as improving immune function, preventing disease, reducing inflammation, boosting mood, building bones, and even easing muscle aches. But, it can be hard for many of us to get enough of it during certain times of the year.

Here’s why: our bodies make Vitamin D when we are exposed to sunlight. The sun is actually our greatest source of vitamin D.  During the winter months when it’s cold outside, we may not get the levels of Vitamin D from the sun that we need for our bodies to function optimally.

Here are a few ways to get more Vitamin D:

1. Fatty Fish

Fatty fish like wild caught salmon, mackerel, cod, sardines and tuna are packed with Vitamin D. Buy these fish fresh or frozen, and of course wild caught, or pick up some that are packed in a can.

2. Whole Eggs

Eggs are a great source of Vitamin D, but it’s important to note that the Vitamin D in eggs comes from the yolk.  There are other nutrients that are only found in the yolk of the egg, so I recommend eating the whole egg (and look for organic, pasture-raised eggs).

3. Shiitake Mushrooms

Some mushroom species, including shiitake mushrooms, are a great source of Vitamin D. Buy them fresh when you can, but dried shiitakes are available in most stores as well and are great to toss into soups, or added to grain dishes, meat dishes or other veggie dishes. They’re incredibly flavorful and a little goes a long way!

4. Vitamin D Supplement

Our bodies were made to create all the vitamin D we need simply by absorbing sunlight. The problem is that modern life, use of sunscreen and the wintery weather can keep us from getting out in the sun as often as we should.

The best thing, if you're concerned, is to ask your healthcare professional to do a blood test and make a recommendation about how much vitamin in supplement form is right for you. You may need to take a higher dose for a short period of time to get your levels up to a healthy range. 

You can order my favorite supplement here:  VITAMIN D3

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Co-Founder | Nutritionist

Lisa is the Co-Founder and Nutritionist at Tuesday Foods. Always dressed for action in her workout clothes, Lisa found her calling as a fitness and nutrition expert from her background in the sport of gymnastics – learning early on that how you feel, and how well you perform is directly related to what you eat, and how you move your body every day. A former competitive gymnast and coach, Lisa holds a BS in Exercise Physiology, a MS in Nutritional Science, and is a Certified Nutritionist and Health Coach.

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Coconut Lime Chicken Tacos

On the menu tonight:  Coconut-Lime Pulled Chicken Tacos!

Yum!

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Coconut-Lime Pulled Chicken Tacos Makes 4 servings

  • 2-pound cooked chicken breast

  • 1 cup coconut milk (from the can)

  • 1/2 teaspoon cumin

  • Zest and juice of 1 lime

  • Splash hot sauce

  • Salt and ground black pepper

  • 1/4 cup fresh cilantro, chopped

  • Corn tortillas, warmed

  • red or green cabbage shredded

  • 1 avocado, peeled, pitted and sliced

1. Remove the meat from the chicken, then use your fingers to pull any larger chunks into bite-size pieces.

2. In a medium saucepan over medium heat, combine the chicken, coconut milk, cumin, lime zest and juice, and hot sauce. Simmer until heated through and thick. Season the chicken with salt and pepper, then remove from the heat. Stir in the cilantro, then divide the mixture between the tortillas.

3. Top each serving with shredded cabbage and avocado.  Or choose any toppings you like!

1 Comment

Co-Founder | Nutritionist

Lisa is the Co-Founder and Nutritionist at Tuesday Foods. Always dressed for action in her workout clothes, Lisa found her calling as a fitness and nutrition expert from her background in the sport of gymnastics – learning early on that how you feel, and how well you perform is directly related to what you eat, and how you move your body every day. A former competitive gymnast and coach, Lisa holds a BS in Exercise Physiology, a MS in Nutritional Science, and is a Certified Nutritionist and Health Coach.

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Dynamite Ginger Kale Bowl with Cauliflower Rice

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IMG_3201

I am OBSESSED with one bowl dinners!

When schedules get crazy and hectic, easy dinner recipes are a must – and this DELICIOUS ginger kale bowl couldn’t be easier to throw together after a busy day.

Simply chop up some garlic and ginger, stir-fry with some ground turkey (or a can of chickpeas for my vegetarian friends), add a bunch of kale and VOILA...........You just made a ginger kale bowl!  The most complicated part of this recipe is the cauliflower rice (which is not complicated at all – just throw in a food processor and pop in the oven for 20 minutes).  For heartier appetites, you can serve over rice or quinoa.

AND......IT’S HEALTHY!

This yummy recipe is gluten free, dairy free and has vegan options.  Cauliflower is high in glucosinolates, that may help lower the risk of cancer. Cauliflower is also high in Vitamin C and Vtamin K, an essential vitamin.Ginger is a digestive stimulant and helps with blood circulation and garlic is anti-inflammatory, the perfect combo for fighting winter germs . Kale is loaded with fiber, vitamin A, C, K and folate. It also helps combat inflammation.

Ingredients

  • 1 large head of cauliflower (Use two if you have big eaters)
  • 2 tablespoons olive oil
  • 4 garlic cloves, chopped
  • 2 tablespoons chopped peeled fresh ginger
  • 1 pound ground meat turkey or 1 15 oz can of chickpeas, drained (I used both)
  • 1 pound kale (2 bunches), stemmed and leaves torn into large pieces.  (I used a bag kale salad to save time)
  • 2 tablespoons tamari
  • 1 cup mixed chopped basil and cilantro
  • salt and pepper to taste
  • chopped peanuts and sriacha for serving

Instructions

  1. Preheat the oven to 425 degrees
  2. Make the cauliflower rice: coarsely chop the cauliflower florets and place in a food processor. Process until the texture and consistency of rice. You may need to do this in two batches.
  3. Spread the cauliflower evenly on a baking dish and bake for 20 minutes, stirring halfway through.  Remove from oven and set aside.
  4. In a large nonstick skillet, heat the olive oil. Add the garlic, ginger and saute for 1 minute.  Add ground meat (and/or drained chickpeas) and cook over moderate heat, stirring, until the meat (if using) is just cooked through, about 5 minutes.
  5. Add the kale and stir-fry until tender, about 8 minutes. Stir in the tamari, herbs and season with salt and pepper to taste
  6. Serve with cauliflower rice, chopped roasted nuts and Sriracha.

Recipe inspiration from Food and Wine

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Co-Founder | Nutritionist

Lisa is the Co-Founder and Nutritionist at Tuesday Foods. Always dressed for action in her workout clothes, Lisa found her calling as a fitness and nutrition expert from her background in the sport of gymnastics – learning early on that how you feel, and how well you perform is directly related to what you eat, and how you move your body every day. A former competitive gymnast and coach, Lisa holds a BS in Exercise Physiology, a MS in Nutritional Science, and is a Certified Nutritionist and Health Coach.

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Peanut Butter Energy Balls

IMG_3195

OH, YUMMY GOODNESS!

Lately I’ve been on a big energy ball kick!  Energy balls provide long-lasting energy for busy days and are great for a quick breakfast, traveling, or fueling before and after workouts.  Nuts and dates are powerful foods!  The sweet energy and high fiber from the dates and the nutty protein release slowly into your body, giving you a steady drip of nutrition and fuel.

I found this recipe on one of my favorite vegan websites, Naturally Sassy.   These balls are VERY easy to prepare and can be made in under 5 minutes!  I make big batch on Sunday and keep them in the fridge all week.

Ingredients

  • 2 Cups Peanuts
  • 1 cup Medjool Dates
  • 1/2 cup shredded unsweetened coconut
  • 1/4 tsp cinnamon

Method

1) Preheat your oven to 350 degrees

2) Place the peanuts on a roasting tray and roast for around 5-10 minutes until golden brown, but not burnt.

3) Add the peanuts to your food processor and pulse until the nuts are coarse (around 30 seconds).

4) Add the medjool dates and cinnamon process again, for around 2-3 minutes.

5) Shape into balls and roll in the coconut. Yum! Store in the fridge for up to 2 weeks.

If you are looking for more great energy ball recipes,

check out my recipe for RAW BALLS.

Love those!

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Co-Founder | Nutritionist

Lisa is the Co-Founder and Nutritionist at Tuesday Foods. Always dressed for action in her workout clothes, Lisa found her calling as a fitness and nutrition expert from her background in the sport of gymnastics – learning early on that how you feel, and how well you perform is directly related to what you eat, and how you move your body every day. A former competitive gymnast and coach, Lisa holds a BS in Exercise Physiology, a MS in Nutritional Science, and is a Certified Nutritionist and Health Coach.

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Ah sugar, sugar........

ah sugar sugar

I hear this alot from clients:  “I am addicted to sugar.”

Why is it so hard to kick the sugar habit.....to the point that we actually feel like an addict?   The answer might be found by taking a closer look at our biology.

In a 2007 study, researchers found that given the choice between sugar-water and cocaine, rats chose sugar water every time. Astonishingly, when researchers increased the concentration of cocaine, the rats still choose more sugar-water.

Conclusion?  Our brains are hypersensitive to the effects of sugar.

When the sweet receptors in our brain are over-stimulated by sugary diets, the sugar easily overrides our mechanisms for self-control.

In other words, after that first bite of ice cream, it’s hard for most of us to stop. Our brain is literally telling us Go for it!  Eat more!

Breaking the Sugar Habit

So if sugar can easily overrides our self-control, what are some strategies we can use to help break the sugar habit?

1. Don't skip meals.

When we don’t eat enough food during the day, our body naturally craves a quick boost of energy like sugar.  Remember that late afternoon candy binge? Do you find yourself snacking on junk food when you get home from work? Not going hungry is the simplest way to reduce cravings.  So when you’re craving sugar, check-in with yourself to make sure you’ve eaten enough during the day.  Did you skip breakfast?  Only had a small lunch?  Focus on whole foods like grass-fed meats, omega-3 rich wild fish, vegetables and greens, nutritious grains like quinoa and millet, and good fats like avocados, nuts, seeds and coconut oil.   Adding sufficient amounts of these foods into your diet will dramatically cut your sugar cravings.

Tip: Have a green smoothie when you get home from work/school to avoid binging on junk food.

2. Hydrate.

Dehydration can cause sugar cravings.   When you feel a craving, try drinking alot of water.  A great strategy is is to start your day by drinking water with lemon and having a green smoothie for breakfast. Get your system hydrated and infuse your body with easily digestible nutrients in the morning, and you will be setting yourself up for healthy eating for the rest of the day.   I usually recommend 2 liters of water per day, so keep your water bottle full and with you at all times.

3. Eat fruit or use liquid stevia.

When you want something sweet, eat fruit or use stevia as a sweetener.  Stevia is a plant with sweet leaves that is often used as a low-carbohydrate, low glycemic sugar that doesn’t feed yeast or fungus in the body or cause cravings.  You can add stevia to teas, smoothies or deserts.

Tip: Add a dash of liquid stevia to lemon and water.  This makes a delicious and healthy lemonade.

3. Eat sour and fermented foods.

When your craving says I need sugar, hit it with the opposite.  Eat sour and fermented foods like sauerkrauts and kimchee. These foods give you a blast of probiotics and nutrients that cut sugar cravings.  Look for unpasteurized krauts at your health food store or easily make them at home.

4. Take a high quality probiotic.

When our gut bacteria is out of balance, we crave sugar. Probiotics help replenish intestinal flora and restore balance to the digestive system. They help tip the scale back towards good bacteria and away from bad bacteria, fungus and yeast.

Listen friends.........

Most of us will enjoy sugary treats once in a while.  And most of us will over indulge sometimes too!  Do not waste any of your energy rehashing the details of what you ate or drank last night!  Focus on the positives........Who where you celebrating life with?  Your body is an amazing and resilient ball of energy & vibrance!  A few sweet moments debauchery are not going to change that.  Start tomorrow with a nutritious green drink and go conquer the day!

 

 

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Co-Founder | Nutritionist

Lisa is the Co-Founder and Nutritionist at Tuesday Foods. Always dressed for action in her workout clothes, Lisa found her calling as a fitness and nutrition expert from her background in the sport of gymnastics – learning early on that how you feel, and how well you perform is directly related to what you eat, and how you move your body every day. A former competitive gymnast and coach, Lisa holds a BS in Exercise Physiology, a MS in Nutritional Science, and is a Certified Nutritionist and Health Coach.

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Roasted Brussels Sprouts with Grapes and Walnutes

I am doing some Thanksgiving plotting!  Roasted Brussels Sprouts with Grapes and Walnuts Anyone?

Ingredients

  • 24 ounces brussels sprouts (about 8 cups), halved or quartered if large

  • 24 ounces grapes

  • 2 tablespoons extra-virgin olive oil

  • 4 tablespoons fresh thyme

  • Coarse salt and freshly ground pepper

  • 2 teaspoons balsamic vinegar

  • 1/2 cup walnuts, toasted and coarsely chopped

Directions

  1. Heat oven to 450 degrees. On two rimmed baking sheets, toss brussels sprouts and grapes with oil and thyme. Season with salt and pepper. Roast, until caramelized and tender, about 20 - 25 minutes. NOTE: Watch the grapes. I like to add the grapes during the last 15 minutes of roasting.

  2. Drizzle each tray with 1 teaspoon vinegar and scrape up any caramelized bits with a wooden spoon. Toss in walnuts.

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Co-Founder | Nutritionist

Lisa is the Co-Founder and Nutritionist at Tuesday Foods. Always dressed for action in her workout clothes, Lisa found her calling as a fitness and nutrition expert from her background in the sport of gymnastics – learning early on that how you feel, and how well you perform is directly related to what you eat, and how you move your body every day. A former competitive gymnast and coach, Lisa holds a BS in Exercise Physiology, a MS in Nutritional Science, and is a Certified Nutritionist and Health Coach.

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Join me for some great tips to help you better enjoy the holidays.

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My Favorite Smoothies

A lot of you have been asking for smoothie recipes this week so I thought I would share all of my faves.

My Go To Green Drink

Green smoothies are one of those things that sound and sometimes look disgusting but are actually so delicious!

If you have never tried a green smoothie, or you’ve had them daily for years, I promise  you will love this recipe. It not only tastes so delicious, but you can feel your body flooding with nutrients. All these delicious greens have such a wonderful alkalising effect on the body which reduces inflammation and have an incredible detoxifying effect on the body, which leaves you with the most amazing boost of energy!

This smoothie makes for  great breakfast or afternoon snack.

  • 1 cup almond milk or water

  • 2 handfuls spinach or supergreens

  • 1 stalk celery

  • 1 cucumber peeled

  • 1 pear or apple

  • 1 banana (frozen is best)

  • 1 tablespoon chia seeds

  • 1-2 tablespoons hemp seeds

  • 1 teaspoon coconut oil

  • 5 cubes of ice

Some times I add in 1 or more of these:  lemon, basil, ginger, mint, parsley, essential fatty acids,

Anika's Creamy Protein Shake

So the name of this recipe certainly doesn’t give you the image of a very healthy drink, but trust me, it’s packed with goodness and tastes amazing, like dessert in a glass!  To make this rich flavor we use a combination of banana, almond butter, medjool dates and almond milk. This "milkshake" is the perfect sweet treat and is an awesome way to start the day or replenish glycogen levels post workout. The combination of carbohydrate and potassium from the banana, fructose from the medjool dates and protein from the almond butter make this perfect after intense exercise. Because of it’s high fibre content it will also help to stabilize blood sugar levels, keeping you sustained and energized for longer.

  • 1 cup almond milk or coconut milk

  • 2 dates, pitted

  • 1 banana (frozen is best)

  • 1 heaping tablespoon almond butter

  • 1 tablespoon hemp seeds or Protein Powder

  • 1 tablespoon cacao powder

  • 1/4 teaspoon vanilla

  • Sprinkle of cinammon

  • 5 cubes of ice

Cacao Kapow

Perfect for hydrating after a sweaty hot yoga class or any hard workout.  Coconut water is the ultimate thirst quencher and offers a tasty alternative to water. This pure liquid is packed with nutrients and electrolytes that yield an array of  benefits for healthy glowing skin, increased metabolism, and hydration.  Shown here with a sprig of mint and topped with cacao nibs.

  • 1 cup coconut water

  • 1 tablespoon cacao

  • 1 banana

  • 1 few mint leaves

  • ice

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Co-Founder | Nutritionist

Lisa is the Co-Founder and Nutritionist at Tuesday Foods. Always dressed for action in her workout clothes, Lisa found her calling as a fitness and nutrition expert from her background in the sport of gymnastics – learning early on that how you feel, and how well you perform is directly related to what you eat, and how you move your body every day. A former competitive gymnast and coach, Lisa holds a BS in Exercise Physiology, a MS in Nutritional Science, and is a Certified Nutritionist and Health Coach.

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Curried Butternut Squash Soup

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bns

Now that Fall is officially here, I’m excited to be enjoying all the delicious foods this season provides. One of my favorite fall vegetables is butternut squash — they are wonderful roasted, stuffed, sautéed, and pureed in a soup.  

This recipe is simple, but the flavors of the squash and coconut milk compliment each other so well that it doesn’t take much work to create this healthy and delicious soup!

INGREDIENTS:

1 Tbsp coconut oil
2 medium shallots (thinly diced)
2 cloves garlic, minced
6 cups peeled & chopped butternut squash (1 small butternut squash)
1 pinch each sea salt + black pepper (plus more to taste)
1 1/2 Tbsp curry powder
1/4 tsp ground cinnamon
1 14-ounce can light coconut milk
2 cups vegetable broth
2 Tbsp maple syrup
1-2 tsp chili garlic paste (optional)

FOR SERVING
Toasted pumpkin seeds
Chili garlic paste
Full-fat coconut milk

INSTRUCTIONS

Heat a large pot over medium heat. Add oil, shallots, and garlic. Sauté for 2 minutes, stirring frequently.

Add butternut squash and season with salt, pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.

Add coconut milk, vegetable broth, maple syrup, and chili garlic paste (optional - for heat).

Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.

Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.

Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.

Serve as is or with garnishes of choice (options above).

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Co-Founder | Nutritionist

Lisa is the Co-Founder and Nutritionist at Tuesday Foods. Always dressed for action in her workout clothes, Lisa found her calling as a fitness and nutrition expert from her background in the sport of gymnastics – learning early on that how you feel, and how well you perform is directly related to what you eat, and how you move your body every day. A former competitive gymnast and coach, Lisa holds a BS in Exercise Physiology, a MS in Nutritional Science, and is a Certified Nutritionist and Health Coach.

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Lunch with the bija life teen retreat

krisiHere are all the delicious recipes from our Modern Teen Retreat!

Lunch was served by our Rock-Star Executive Chef, Krisi Mace!

Mango Lassi served fresh berries.

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To make Lassi: 1 fresh or frozen mango, 1 cup Greek yogurt, juice of lime 1tbsp Local Honey

Place all in blender till smooth, do not over blend,

Place Lassi in a beautiful glass, add berries,another layer of Lassi, then more berries. Top layer Lassi, grated dark chocolate and a spring of fresh mint.

To make it even more refreshing freeze Lassi, it will be like frozen yogurt!! Change fruit to your favorite's

 

Asian Chicken Salad over Avocados

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4 chicken breasts, ( with or without skin) 2 celery stack 2 scallions or finely diced chives 2 Tbsp Sesame seeds 1/4 cup tamari.( or soy sauce) 1 stem grated fresh ginger 1 can water chestnuts ( can eliminate if not wanting to use canned goods) I fresh mandarin orange 2 limes. 1 tbsp sweet Sriracha sauce. ( Asian sweet chili sauce)

Sear chicken breast in coconut or olive oil. Add 1/4 cup chicken broth. Roast in 400degree oven for 20 minutes till meat is cooked to 160 degrees.

Make dressing ,scallions, Tamari,ginger ,lime juice, Siracha, and a tbsp of olive oil. When chicken is done, let it cool, shred in small pieces. Place chicken in bowl, add water chestnuts and. Oranges,. Toss mixture with dressing. Slice avocado in half ( you can keep in in skin or just scoop it out.) On a plate of your choice julienne some kale , spinach or spring lettuces, Place on plate,avocado in middle, and put lovely chicken salad on top. Enjoy.

SWEET POTATO FRIES

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Turn oven to 425 degrees

4 sweet potatoes, wash and peel skins.  Cut into desired slices, ( like french fries) place in a bowl sprinkle with olive oil, sea salt. Toss well. Place on a cookie sheet, ( I like using parchment paper) Bake for 15 to 20 minutes. All ovens are a bit different. Check if you want more crisp do it for 5 more minutes. When finished sprinkle with grated Parmesan and red pepper flakes. YUM

KRISI COOKIES

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Adapted from The Healthy Kitchen

1/4 cup coconut oil ( can use butter or any other substitute of choice) 1 egg I mashed banana 1/2 cup maple syrup, honey, agave, (sweetener of choice) I cup of Pamela's bake mix 1 cup old -fashioned oatmeal 1/4 cup shredded coconut 1/2 cup chopped almonds 1/2 cup dried cranberries or cherries. 1/4 tsp cinnamon 1 teaspoon orange zest, 1 teaspoon vanilla.

Preheat oven to 350  degrees. Cream tho coconut oil and egg together, till smooth,add banana, vanilla, sweetener, and orange zest. Mix well, till blended. Add oatmeal, bake mix, coconut shred, walnuts etc, blend slowly till all blended. I usually use my Kitchen Aid for this. Once again, use parchment paper on baking sheet. Put 1tbsp of dough separate 2 inches apart. Bake for 20 minutes. Cool on rack.

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Co-Founder | Nutritionist

Lisa is the Co-Founder and Nutritionist at Tuesday Foods. Always dressed for action in her workout clothes, Lisa found her calling as a fitness and nutrition expert from her background in the sport of gymnastics – learning early on that how you feel, and how well you perform is directly related to what you eat, and how you move your body every day. A former competitive gymnast and coach, Lisa holds a BS in Exercise Physiology, a MS in Nutritional Science, and is a Certified Nutritionist and Health Coach.

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Bootcamp Mondays and Wednesdays!

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Come join me at Tac Fit for Bootcamp!

Bootcamp classes are one hour, and each class includes 30 minutes of interval cardiovascular routines on the spin bikes and 30 minutes of strength training using free weights and other equipment. The strength work focuses on a different major muscle group each day allowing clients to develop a targeted program.   Workouts can vary from two 30 minute segments one day to four 15 minute segments another and even multiple short segments moving the class from bikes to the floor every 5 minutes. The idea is to continually “shock” the body as research demonstrates that it is the most efficient and effective way to improve your cardiovascular system, lose weight and build muscle. The endless variety of exercises insures that no two classes are the same, and that every class feels new and exciting.

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Co-Founder | Nutritionist

Lisa is the Co-Founder and Nutritionist at Tuesday Foods. Always dressed for action in her workout clothes, Lisa found her calling as a fitness and nutrition expert from her background in the sport of gymnastics – learning early on that how you feel, and how well you perform is directly related to what you eat, and how you move your body every day. A former competitive gymnast and coach, Lisa holds a BS in Exercise Physiology, a MS in Nutritional Science, and is a Certified Nutritionist and Health Coach.

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Quinoa Breakfast Cereal

Good morning Sunshine! I take breakfast (along with lunch, dinner and healthy food in general) pretty seriously!   So when I prepare breakfast for my family, I want to make sure that besides being delicious, it is also healthy, pretty and packed with a complete powerhouse of nutrition.

This quinoa breakfast cereal is my yummy alternative to the traditional bowl of oatmeal. It's quick cooking and packed with protein, and when tossed with coconut oil, I think it's pretty much the perfect way to start the day.

quinoa breakfast cereal

Quinoa Breakfast Cereal

  • 1 cup quinoa, rinsed and drained
  • 1 tablespoons organic, unrefined coconut oil
  • 2 tablespoons hemp seeds
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • pinch of sea salt salt

Bring 1 3/4 cup water (or almond milk) and 1 cup quinoa to a boil. Reduce the heat to low, cover, and cook until almost all of the liquid is absorbed, about 15 minutes. Remove from heat, place a sheet of paper towel across the pot, then cover, and let sit for about ten minutes. This will ensure a fluffy batch of quinoa every time.

Fluff the quinoa with a fork. Add the coconut oil, hemp seeds, vanilla, cinnamon, and salt, and toss well. Add your favorite fruit and superfood combinations, a drizzle of honey, and dig in!

A Few Of My Favorites.......

  • Strawberry + Banana + Avocado
  • Banana + Walnut + Bee Pollen + Honey
  • Blueberries + Almond Butter + Pomegranate Seeds
  • Raspberries + almond slivers + Coconut Flakes

Enjoy and feel AMAZING!

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Co-Founder | Nutritionist

Lisa is the Co-Founder and Nutritionist at Tuesday Foods. Always dressed for action in her workout clothes, Lisa found her calling as a fitness and nutrition expert from her background in the sport of gymnastics – learning early on that how you feel, and how well you perform is directly related to what you eat, and how you move your body every day. A former competitive gymnast and coach, Lisa holds a BS in Exercise Physiology, a MS in Nutritional Science, and is a Certified Nutritionist and Health Coach.

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