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Feed the Soul Newsletter, Fall Issue 1

Posted on by Etosha Farmer

Check out our new fall newsletter.  It contains helpful ideas and resources to help you meet your nutrition goals!

Nutrition411_Fall_Issue,_No._1

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Breakfast Helps With Success At School

Posted on by Etosha Farmer

Nicole’s Interview on 7-News!  Click the link to see the full segment and learn how Breakfast Helps with Success at School !

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http://www.wwnytv.com/healthy/Your-Health-The-Importance-of-a-Good-Breakfast-274237111.html

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New recommendations for overweight people with heart risks

Posted on by Etosha Farmer

Interesting article about the importance of behavior change in working on weight loss and CVD~
The USPSTF recommends offering or referring adults who are overweight or obese and have additional CVD risk factors to intensive behavioral counseling interventions to promote a healthful diet and physical activity for CVD prevention. (B recommendation)
http://www.foxnews.com/health/2014/08/26/new-recommendations-for-overweight-people-with-heart-risks/
Source: Annals of Internal Medicine (2 articles)
http://annals.org/article.aspx?articleid=1899533
http://annals.org/article.aspx?articleid=1899534

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Shrimp Cobb Salad

Posted on by Etosha Farmer

shrimp salad

 

On a hot night a salad always sounds good.  I usually just throw together whatever I have in my refrigerator but last night I decided to make something a little different.  I Followed a recipe from cookinglight.com and the salad was wonderful!  I paired my delicious salad with a slice of whole grain bread, what a treat!

Ingredients:

  • 4 slices center-cut bacon $
  • 1 pound large shrimp, peeled and deveined $
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • Cooking spray $
  • 1/4 teaspoon salt, divided
  • 2 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons extra-virgin olive oil $
  • 1/2 teaspoon whole-grain Dijon mustard
  • 1 (10-ounce) package romaine salad $
  • 2 cups cherry tomatoes, quartered $
  • 1 cup shredded carrots (about 2 carrots) $
  • 1 cup frozen whole-kernel corn, thawed
  • 1 ripe peeled avocado, cut into 8 wedges

Preparation

  1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; cut in half crosswise. Wipe pan clean with paper towels. Increase heat to medium-high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done. Sprinkle with 1/8 teaspoon salt; toss to coat.
  2. While the shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.
  3. Arrange about 1 1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces.
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Too Much of a Good Thing?

Posted on by Ami Spencer

If you’re craving an afternoon snack and you’re more likely to choose an apple and a handful of almonds over a candy bar, you’re making great progress on your journey toward a more healthy lifestyle. But just because you’re making more nutritious food choices doesn’t mean you’ll lose weight. Too much of a good thing is still too much.

Losing weight ultimately comes down to a simple formula: calories eaten are less than calories burned. Whether you’re eating 2500 calories worth of junk food or 2500 calories worth of fruit, vegetables, whole grains and lean proteins, you’re still eating 2500 calories. Yes, the fruits, vegetables, grains and proteins are better for you than a Big Mac, but their calories still add up. So continue to make good food choices and enjoy them, but make sure you watch your portions, too.

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Fido Can Help You Get Fit

Posted on by Ami Spencer

You may have heard that having a pet can improve your mood, decrease your risk for depression and lower your level of stress. Now there’s research that having a dog could help you get fit and improve your overall health.

A recent study presented at this year’s annual meeting of the American College of Sports Medicine suggested that people who walked a dog on a regular basis sat less during the day, had a lower body mass index (BMI), smoked less, had fewer chronic illnesses, and were less depressed. Like having a workout buddy who motivates you to get (and keep) moving, having a dog encourages you to take more frequent walks. And as we all know, walking is a great form of exercise, and walking for a total of just 30 each day (or three 10-minute walks with Fido) can have a positive effect on your health and well-being.

If you’ve considered getting a new pet, you might want to think about making it a dog. Turns out man’s best friend is also a great workout partner.

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Less exercise, not more calories, responsible for expanding waistlines

Posted on by Etosha Farmer

I came across this article and thought it was interesting.  Although I do think we tend to eat more calories, I think people are generally willing to eat less before they want to initiate exercise.

Less exercise, not more calories, responsible for expanding waistlines
http://www.sciencedaily.com/releases/2014/07/140707134243.htm
Source: American Journal of Medicine

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Seafood and Vegetable Ravioli

Posted on by Etosha Farmer

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This is one of my go to meals that I use in a pinch.  I usually stock the ingredients so if I need something quick I can whip this up.  Quick, easy, and delicious, right up my alley!

Ingredients:

  • Fresh Ravioli (I usually buy the kind in the deli section of the supermarket.  My favorites are spinach or butternut squash)
  • Fresh vegetables ( I used onion, peppers, fresh mushrooms, broccoli and spinach.  If I don’t have any on hand that I like I will use frozen)
  • Imitation crab meat
  • Fresh Garlic
  • Olive Oil
  • Fresh Parmesan Cheese (sometimes I use feta or Romano if I have it)

Preparation:

1.  Cook Ravioli in boiling water according to directions on package, usually only 5 minutes

2.  Sauté onions, garlic in olive oil

3.  Add vegetables and sauté until cooked

4.  Add imitation crab meat and cook until warm

5.  Plate using 3-4 ravioli top with vegetables and crab meal.  Drizzle some olive oil over the top and add some fresh parmesan cheese

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Eggplant Involtini

Posted on by Etosha Farmer

Photo: Johnny Autry; Styling: Leigh Ann Ross

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I have made this recipe many times and it seems to be better every time!  It does require a bit of prep work, around 20 minutes but it was well worth the effort!  Once it was prepped I was able to clean up and set the table so after dinner there was not as much of a mess.  You could also prep this recipe ahead of time and refrigerate the whole dish then pop in the oven when you got home after work for a quick meal!

I followed the recipe in cooking light magazine.  I attached a copy of the webiste recipe for anyone that is interested in trying, which I would highly recommend!!

http://www.myrecipes.com/recipe/eggplant-involtini-50400000120176/

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 pounds tomatoes, seeded and coarsely chopped (about 3 large)
  • 1/2 teaspoon kosher salt, divided
  • 4 garlic cloves, crushed and divided
  • 12 (1/4-inch-thick) lengthwise slices eggplant (about 2 medium)
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 2 tablespoons pine nuts, lightly toasted
  • 1 ounce whole-wheat French bread, toasted and torn into pieces
  • 8 ounces part-skim ricotta cheese
  • 1 teaspoon grated lemon rind
  • 1 large egg
  • 3/4 cup chopped fresh basil leaves, divided
  • 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup) and divided

Preparation

1. Combine oil and tomatoes in a medium saucepan; stir in 1/4 teaspoon salt and 2 garlic cloves. Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes or until reduced to 2 cups. Cool 10 minutes. Place mixture in a food processor; process until smooth. Set aside.

2. Preheat broiler to high.

3. Sprinkle eggplant slices evenly with 1/4 teaspoon salt and pepper; arrange slices in a single layer on a foil-lined baking sheet. Lightly coat eggplant with cooking spray. Broil 4 minutes on each side or until lightly browned. Cool 10 minutes.

4. Preheat oven to 375°.

5. Place remaining 2 garlic cloves in a mini food processor; pulse until chopped. Add nuts and bread; pulse 10 times or until coarse crumbs form. Add ricotta, rind, and egg; process until smooth. Stir in 1/2 cup basil and 1/4 cup Parmigiano-Reggiano.

6. Spread 1 1/2 cups tomato sauce over the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Spread 2 tablespoons ricotta mixture onto each eggplant slice; roll up jelly-roll fashion. Place rolls, seam sides down, over sauce in dish. Spoon remaining sauce over rolls. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano. Bake at 375° for 25 minutes or until bubbly. Sprinkle with remaining basil.

 

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Grilled Pork, Red Quinoa and Salad

Posted on by Etosha Farmer

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It was a beautiful day yesterday so I did not want to spend my night inside.  I needed something without a lot of preparation that I could throw on the grill.

I marinated the pork when I got home from work.  The marinate was a combination of lime juice, cumin, pepper, fresh garlic-finely  chopped.  I let it marinate for about 2 hours before grilling it.  I grilled it over medium heat for about 20 minutes.

I choose to pair it with red quiona so there would be nice color on my plate.  The quiona is cooked similar to rice.  1 cup quiona and 2 cups water, bring to a boil and then cover and simmer until the liquid absorbs.  I did add some garlic and parsley when it was done for some flavor.

The salad was actually a chopped bagged salad.  I’m not always a fan of these as they are a little pricy but sometimes for something quick they can be quite useful.  This one was the BBQ Ranch flavor.

Overall, Super easy dinner, and I got to work outside while the pork was marinating and grilling!

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