The Guide to Healthier Hair

This article is truly eye-opening. I am curious to try making my own hair products!

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London’s “Sam-I-Am” Green Eggs and Ham(wich)

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My little one, London Atticus, absolutely adores the Dr. Suess books.  They made learning his alphabet go much more smoothly, and now, they are a secret weapon to explaining to him that even though some foods look “funny”, they can really be much better than expected!  Hence, our household’s favorite version of classic Green Eggs and Ham.  It is simple to make and only takes about 10 minutes to throw together.  It also just happens to be  Pair it with the book if your LO needs convincing as you sneak nutritious food into their sweet little system! 😉

 What You’ll Need…

For Green Eggs-Omelette:

  • 3 eggs
  • 4 tablespoons of pesto (homemade or store-bought is also fine)
  • 1 small yellow pepper
  • 2 mushrooms
  • Small amount of diced onion
  • Parsley for garnish
  • Tbs. of fat free half and half

For “Hamwich”:

  • One slice of whole wheat bread, toasted
  • 3 small slices of tomato
  • 3 pieces of bacon (We used Morningstar Vegetarian bacon, but regular bacon is fine, of course!)
  • Hummus

Directions:

For omelette, whisk eggs, half and half, and 3 Tbs. of pesto in a bowl, season, and set aside.  Dice/chop pepper, onions, and mushrooms, and cook for a couple of minutes on medium high with a small amount of oil in a small frying pan until slightly brown.   Set veggies aside.  Next, cook your omelette in the pan as you would any other omelette, fill with the veggies and flip into a classic half-moon shape.  Garnish with remaining Tbs. of pesto by smudging it on the top of the omelette and any remaining veggies.  Place little tuft of parsley in the middle.

For Hamwich, toast the piece of whole wheat bread and with a butter knife, spread the hummus atop of it.  Crumble and layer the bacon in any which way that you please, and garnish with the fresh tomato slices.

Finally, read the book Green Eggs and Ham by Dr. Suess and give them some inspiration to try new things.  Once kids try one odd-looking dish, it only becomes easier to convince them to try more new foods as they grow and develop their fine little pallets.  Happy breakfasting!

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Energizing Spinach Smoothie

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I just blended up this incredible (and VERY green) energy-packed smoothie for my son and I as a midday mini meal! I definitely am feeling very full and focused!

In the blender, Mix:

4 cups of spinach
2/3 cup blueberries
1/2 cup strawberries
2/3 cup of fat-free, natural, plain yogurt
Fresh orange juice (add until smoothie has reached desired smoothness.)
Ice cubes

Mmm, guilt free foods are always the most satisfying! 🙂

Sweet Benefits of Sweet Potatoes

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I have always loved sweet potatoes, but growing up, they rarely graced our kitchen table with the exception of an occasional holiday side dish.  Now, sweet potatoes, which are incredibly delicious, are a part of our weekly meal routine!  I probably make them at the very least, three times per week in very different ways. Need some motivation?  Here you go:

  1. Sweet potatoes are an absolute Beauty Food, meaning that they nurture your hair, skin, and mood from the inside out with bragging rights such as being rich in Vitamins C, E, and containing high amounts of beta-carotene and other important carotenoids.
  2. The carotenoids and beta carotene that sweet potatoes are absolutely loaded with are immensely important in strengthening our eyesight and boosting our immunity to diseases.  The antioxidant content of the carotenoids also wards off cancer.
  3. If you’re life lacks cheer and is brimming over with stress, sweet potatoes can help.  They are rich in Vitamin D (the vitamin that we typically obtain mostly through sunlight, unless you are like me and spend much of your time “vampiring” it up inside your home or office) which promotes a healthy mood.  They also contain magnesium and iron, which also aid in healthy moods and stress reduction, amongst other things.
  4. Sweet potatoes are heart healthy!  High levels of Vitamin B-6 content aid sweet potatoes in keeping your heart running smoothly.  Potassium in sweet potatoes is also helpful in this task.
  5. According to the Mayo Clinic (www.mayoclinic.com), women under age 50 should consume 25 grams of fiber per day, and men under age 50 should consume 38 grams per day.  Sweet potatoes are said to contain about 7 grams of fiber per serving, therefore, making them an excellent source.

These are just the “Cliff notes” of sweet potatoes; A little motivator.  Now the greatest part is that they can be prepared in so many different ways, that you will never run out of ways to eat them.  Be sure to check out the World’s Healthiest Foods article on sweet potatoes for more detailed information: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=64

These ones are mine: 🙂

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NoOdles Brand Noodle:  Tofu and Vegetables

Here is a Tofu and Vegetables Dish that my son London and I made with the NoOdles Brand noodles featured in the link posted directly before this one. Absolutely phenomenal and so much fun to make together! I highly recommend NoOdles!

Do You Love Pasta, But Hate Carbs? Here is Your Solution.

Who doesn’t love spaghetti night, or your favorite Asian dish that may consist of a plate swollen with delicious noodles along with (insert undeniably amazing ingredients here)?  Well, I am here to let you know that thanks to the wonderful people at NoOodle.com, your problem of avoiding pasta dishes has officially ended.  Here’s why:

NoOodles brand noodles are fat-free, carb-free, gluten-free, soy-free, and only contain three ingredients.  They are also relatively inexpensive, all natural, and have a shelf life of two years.  The health benefits go on.  Please take a moment to check out this link which states the benefits:  http://www.nooodle.com/what-is-nooodle/top-ten-benefits/

 

Eating a Rainbow for Fall: Baked Autumn Rosemary Vegetables.

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I cannot impress enough how strongly I feel about incorporating copious amounts of vegetables into my daily life.  They’re fresh, they’re beautiful, and of course, energizing, as well!  So, what’s the problem?  Sometimes, I end up with an overload of incredible vegetables and so I have begun baking these types of side dishes that are not only satisfying, but loaded to the gills with fiber and important nutrients that every person needs and deserves.  These even heat up nicely as leftovers, and help me to use all of my favorite veggies that I often buy too much of.  Not to mention, that having a variety of seasonal vegetables makes any guest feel like you really put extra care into your meal and creates a feeling of welcomeness.  (Also, keep in mind that it is totally fine to improvise by adding or subtracting ingredients based on personal preference and availability of ingredients.)

 

What you will need (I suggest):

  • Two large sweet potatoes
  • One medium butternut squash or 1/2 large butternut squash
  • 3 small zucchini
  • 3 small yellow squash 
  • 1 container of cherry tomatoes
  • 2 medium onions of choice
  • Extra Virgin Olive Oil
  • Salt
  • Pepper
  • Garlic
  • 5-6 long rosemary sprigs
  • Small handful of basil leaves
  • Small handful of parsley

 

Directions:

  1. Preheat oven to 400 degrees F.
  2. Chop sweet potatoes, both kinds of squash, onions,  and zucchini and mix into a large bowl.
  3. Spread veggies from mix in Step 2 onto two baking sheets, drizzle with olive oil and season.   Bake mixture for 30-35 minutes or until vegetables are beginning to appear golden.
  4. While first mixture is baking, chop rosemary, basil, and parsley into a mixture in a small bowl.  Add more of these herbs if desired to strengthen flavor of final product.
  5. Add cherry tomatoes to mixture, and toss with a light amount of olive oil.
  6. After first mixture has baked, spread second mixture and mix into the first on the baking sheets.  Return to oven and and bake for an additional 13-15 minutes.  (The reason for adding the herbs and tomatoes last is to bake in the flavor of the herbs without scorching them.)
  7. Finally, remove from oven and enjoy has a perfect Autumn side dish. 🙂

 

 

 

Monster Monday

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Getting a child to eat properly ALL of the time is one task that I have found to have grown increasingly difficult over time.  Before age two, it seemed so easy to convince my son that there was little else outside of the world of organic, beautiful foods that graced our kitchen table.  However, inevitably, that changed upon new play dates, friends, and just being exposed to what life is like as a “typical” American child.  So I began restructuring our days “off” to incorporate lasting memories of healthy food and activities.  Hence “Monster Monday”!

I decided one Monday that I had had enough of the outside world influencing my son to make poor food choices!  I want HIM to influence others one day!  I took London’s favorite movie, Monsters Inc., and made and entire day of activities out of it.  We took an exciting trip to the store where we purchased our organic, healthy ingredients and made these incredible Monster Muffins together.  Kids love to be involved in the kitchen!  We had a blast.  We chowed down on our delectable little muffins that we had worked hard on, read Monsters Inc. books, watched the movie, and had so much fun bonding that by the end of the day, we slept like babies.

End Result?  My son wants to do themed days like this all the time now.  He associates our healthy kitchen day with fond memories.  It was a step in the right direction.

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This recipe is inspired by a recipe on Anjas Food 4 Thought. 🙂

What you will need:

  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/3 cup Sugar in the Raw or your sweetener of choice
  • 2 tablespoons olive oil
  • 1/4 cup fat free, all natural yogurt
  • 1 teaspoon lemon zest
  • 2 medium bananas, mashed
  • 1 cup packed baby spinach leaves
  • 1/4 cup chopped walnuts
  • 1/3 cup of Ghiradelli White Chocolate Chips
Directions: 
  1. Preheat oven to 350F (180C).
  2. Prepare 24 muffins tins with baking cup of your choice.
  3. Mix dry ingredients by hand in a medium bowl and set aside.
  4. Use a whisk to blend Sugar in the Raw and egg together in a separate bowl.
  5. Mash bananas with a fork and then mix together with fat-free yogurt, lemon zest, and oil.
  6. Finely chop spinach in a food processor.
  7. Finely chop walnuts and set some aside for later.
  8. Fold all ingredients in together, and add chocolate chips last, also saving some chocolate chips.
  9. Pour batter into muffin tins until about 2/3 full (batter will rise as it bakes) and finally, gently press leftover walnuts and white chocolate chips into the top of the muffins.
  10. Bake for 23-25 minutes and let cool before eating.

Finally, enjoy your precious muffins!  The spinach is greatly masked by the bananas and the hint of white chocolate and kids love the fun color!  One of my favorite ways to enjoy these muffins is warmed up, sliced in half, and with a small amount of natural peanut butter spread over them.  

Pilot Post

My absolute favorite (severely overused) quote is: “Be the change that you wish to see in the world”, as said by Mahatma Gandhi. I would like to think that in some cases, cliches and popular notions have become so for good reasons.

My lifestyle is what defines me most prominently, and I’d like to believe that I am living progressively- taking from the pure basics of nature, fitness, fashion, and food what is most empowering and putting it into action.

My Mission Statement: Being a parent and being a human being should NOT be mediocre. Being a mom in America shouldn’t mean sweat pants, stretch marks, and hot dogs. Being a mom should be a figure of absolute power and inspiration!* You have people looking up to you now, so you should live strongly! Eat cleaner, train dirtier, and become a stronger human being by taking control and actively thinking and living in a Creator’s perspective.

*This blog isn’t just for Momshells, but for all beings who wish to feel, eat, and live an empowering lifestyle.