Nutrition and Wellness Counseling

I have officially enrolled in a certification program for Nutrition and Wellness Counseling. I am so excited. Food and healthy options along with eating for preventative health and weight management has been a passion of mine for a very long time. I will keep you posted as I progress and will let you know when I will start accepting clients as well.

2012 is going to be an awesome year!

FAST FOOD FREE FRIDAY'S! ....Now say it out loud.

I am a mother of two and a holistic health professional in the Myrtle Beach area. I consider myself a holistic mom doing the best I can to raise healthy happy children. The eating habits of my children are one of my top priorities. The eating habits of your children are becoming my priority as well. The more I learn from movies like Two Angry Moms, Fast Food Nation, and Forks Over Knives is that we are killing our children. WHY?

We are making progress and I love these little movements like MEATLESS Monday. While these are baby steps they, they are steps in the right direction.

I would like to suggest with another baby step to add FAST FOOD FREE FRIDAY's.

This is the first time in history that our children are going to be dying before their parents. Is it because we are to lazy to give them a home cooked meal with WHOLE FOODS?

Please help me spread this message and spread the word that our children's health IS important and we can make a difference.


**POST AS YOUR FACEBOOK STATUS.....FAST FOOD FREE FRIDAY'S!
Oh yeah spread the message on Twitter as well.:)

Curried Tomato and White Bean Soup

Curried Tomato and White Bean Soup

Curried Tomato and White Bean Soup...if you like Indian food you'll like this!

1 tablespoon olive oil
1 large chopped onion
1 tablespoon curry powder
3/4 teaspoon ground ginger
2 (150z) cans of white beans such as great northern or navy beans, drained and rinsed
1 (28 0z) can petite diced tomatoes, undrained
1 3/4 cup of water

1. Heat large saucepan over medium heat until hot. Add oil and onions; cook 5 minutes or until onions are tender.

2. Stir in curry and ginger, cook briefly. Stir in beans, tomatoes, and water. Bring to boil. Reduce heat to low; simmer 15 minutes.

Coconut Pinenut Risotto

Coconut Pinenut Risotto

Trying to whip out some new flavor combos..this was pretty tasty.

1 (14oz) can coconut milk
1 1/4 cups water
1/2 tsp salt
2 tablespoons butter
1/4 cup chopped green onions, white and pale green parts only
1 cup Arborio rice (for risotto)
1/3 cup white wine or veggie broth
1 cup frozen peas, thawed
1/3 cup pine nuts, toasted

toast pine nuts in dry skillet over medium heat, stirring constantly.

1. Bring coconut milk, water and salt to a simmer in medium saucepan over medium high heat; stir to blend. Keep at a simmer over a low heat.
2. Melt butter in medium saucepan over medium heat. Cook and stir in green onions 5 minutes or until tender. Add rice; cook 2-3 minutes or until inner kernel is chalky white, stirring constantly. Add wine, reduce heat to medium-low. Cook and stir 30 seconds or until almost evaporated; reduce heat to low.
3. Add 1/2 cup of the coconut milk mixture; cook and stir until almost all liquid is gone. Continue adding liquid 1/2 cup at a time, waiting until almost all liqiud has been absorbed before adding more. Stir constantly. Cook 25-30 minutes or until rice is tender. Using additional water if necessary.
4. Stir in peas during the last 5 minutes of cooking. Stir in toasted pine nuts just before serving.

My favorite VEGGIE casserole!

My favorite VEGGIE casserole!

1 zucchini, sliced

3 potatoes, peeled and sliced

1 large eggplant, sliced

3 red peppers, cut in rings

1 large onion, cut in rings

1/2 cup Parmesan or Ramono cheese

salt and pepper to taste

5 cloves fresh glarlic, pressed

1 tsp. oregano

1 large can petite diced tomatoes



Place layers of veggies in greased baking pan alterating with 4 tblsp. grated cheese, salt and pepper. Combine garlic and oregano with tomatoes. Top the casserolewith tomatoes and grated cheese. Drizzle olive oil over top. Sprinke with shredded mozzerella. Cover and bake at 350 for 1 1/2 hours. Uncover and bakeat 375 for 1 1/2 hours.

* We use vegan cheese in place of real cheese and nutritional yeast.

Taste Better than it sounds....Potato & Swiss Chard Curry

Taste Better than it sounds....Potato & Swiss Chard Curry

4 medium red skinned potatoes, unpeeled cut into 1 inch pieces
1 tablespoon olive oil
2 tablespoons sugar or a natural sweetner like agave would be preferred
2 teaspoon cumin
1/2 tsp salt
1/2 tsp cayenne pepper
3 cups Swiss Chard chopped
1 can (28oz) petite cut diced tomatoes undrained

1. Place potatoes in large saucepan; cover with water. Bring to a boil. Boil 4-6 minutes or until crisp tender.. Drain.
2.Heat oil in large skillet over medium high heat until hot. Add potatoes, suguar or agave, cumin, salt, and cayenne pepper. Cook 2-3 minutes.
3. Stir in tomatoes and Swiss Chard. Reduce heat to low; cover and simmer about 5 minutes

Grilled Pepper Salad in Whole Wheat Pitas

Grilled Pepper Salad in Whole Wheat Pitas

1/3 cup red wine vinegar
3 tbsp olive oil, divided
2 cloves garlic, minced
2 tbsp chopped fresh basil
4 large bell pepper..(your choice or combo of red, yellow, or orange)
4 pitas
4 cups of mixed baby greens
1/3 cups sliced black olives (optional)

FOR DRESSING:
Whisk together vinegar, 2 tbsp of oil, garlic, basil, salt and pepper to taste in small bowl and set aside.

Coat clean grill rack with non stick cooking spray. Preheat grill to medium high. Grill peppers, covered, 10 minutes or until peppers start to look blistery, turning occasionally.
Brush pitas with remaining one tbsp of oil and season with salt and pepper. Grill about 2 minutes on easch side or until lightly browned; set aside.
Place peppers in a large bag or tupperware containers, sealed and let stand about 10 minutes to loosen the skins.. Peel peppers (this part is a pain in the behind), remove and discard seeds. Coarsley chop or slice peppers.
Stuff each pitawith mixed greens, peppers, olives, and drizzle with dress