Zucchini Noodle Greek Pasta Makes 4 servings. 4 cups spiralized zucchini noodles ½ cup radishes, sliced 1 bunch asparagus, trimmed and chopped 14-16 shrimp, peeled, frozen or raw 1 tablespoon olive oil, divided ½ teaspoon salt 2-3 teaspoons seasoning mix (recipe below) ½ teaspoon fish sauce ¼ cup parsley SEASONING MIX 1 teaspoon salt ½ teaspoon basil ¼ teaspoon thyme 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon dill ½ teaspoon marjoram ½ teaspoon arrowroot starch ½ teaspoon black pepper 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Preheat oven to 375. Toss radishes and asparagus with ½ tablespoon olive oil and ¼ teaspoon salt. Roast 15 minutes. Set aside. In a large pot, bring 6 cups of water to a boil. Add the shrimp and boil 3 minutes until pink. Drain water and set aside. In a large skillet, add ½ tablespoon olive oil over medium heat. Add the zucchini noodles, sprinkle with ¼ teaspoon salt and sauté Read More
Pork Tenderloin, Pan-fried Parsnips & Shaved Brussels Sprouts Makes 4 servings. 1, 1-lb pork tenderloin, trimmed and cut crosswise into 12 medallions 6 parsnips, peeled and thinly sliced 1 cup brussels sprouts, finely shaved 1 cup red cabbage sauerkraut 2 tablespoons lard or olive oil, divided 1 teaspoon salt, divided Sprinkle each pork medallion with a bit of salt. Heat 1 tablespoon lard/oil over medium heat in a large skillet. Place the medallions into the pan in a single layer. Cook on each side for 2-3 minutes or to your desired doneness. I prefer mine a bit rare. Remove from pan and allow to stand for five minutes. Heat the remaining lard/oil over medium heat in the same skillet. Add the parsnips to the bottom of the pan in a single layer. Sprinkle on a bit of salt. Cook for 1 minute, then flip and cook on the other side Read More
Steam Sautéed Kale Stems 2 cups kale stems, chopped into 1/4″ pieces 2 teaspoons olive oil 1/2 teaspoon salt 1/2 cup vegetable broth Heat olive oil over medium heat in a medium sized pot. Add in the chopped kale stems and salt. Sauté for 3 minutes. Pour in the vegetable both and bring to a simmer. Cover, leaving the lid ajar to release stream while cooking. Cook for 10-15 minutes until stems are tender. Add more salt to taste. Enjoy! Check out the easiest way to remove kale stems in the video below. Hold the stem in your left hand and run your right hand down the stalk to remove the leaf. And then make my Massaged Kale Salad with the leaves!
http://traffic.libsyn.com/wellnessbeets/43__Alex_s_Goodbye_and_What_We_re_Up_To_Next.mp3Podcast: Play in new window | DownloadSubscribe: Android | RSSCome Chat with Us on Social Media. We love hearing from you! Brittany’s Facebook Alex’s Facebook Brittany’s YouTube Alex’s YouTube Brittany’s Pinterest Alex’s Pinterest Brittany’s Instagram Alex’s Instagram NEWS & UPDATES We talk about some really big news: Alex is leaving the show! We talk about how we came to this decision, what type of thinking went into it, and how sad we are to have this go down! But we also talk about the future of the podcast and how Brittany plans to take it to a whole new level. Alex explains why she had to make the difficult decision and that sparks a conversation on the Art of Saying “No.” Brittany and Alex both share advice on what helps them and how saying no is a way to say yes to your best self. RESOURCE: This is Your Brain Read More
http://traffic.libsyn.com/wellnessbeets/42__Disordered_Eating__Body_Acceptable_with_Madelyn_Moon.mp3Podcast: Play in new window | DownloadSubscribe: Android | RSSCome Chat with Us on Social Media. We love hearing from you! Brittany’s Facebook Alex’s Facebook Brittany’s YouTube Alex’s YouTube Brittany’s Pinterest Alex’s Pinterest Brittany’s Instagram Alex’s Instagram NEWS & UPDATES Join Brittany in the Local Eats Project and share your own meals by using #localeatsproject. Check out Megan and Alex’s brand new Detox Skin Care Guide…we’re so excited to get it out there! ABOUT MADDY MOON Madelyn Moon spent the last several years training for fitness competitions and modeling photo shoots, only to come to the conclusion that obsessing over food and her body was taking her further away from her passion, not closer. Today, Life Coach Maddy Moon teaches other women and men how to take control of their relationship with food while enjoying every minute of their newfound freedom. Maddy is the host of the Mind Body Read More
Five years. Numerous new scientific findings. Zero progress. The 2015 Dietary Guidelines for Americans launched last week and the bad advice continues. It encourages multiple servings of refined grains, low-fat dairy, lean protein and limiting saturated fat. Here’s the recommended Healthy U.S.-Style Eating Pattern: Table in 2015 Dietary Guidelines for Americans Let’s break it down: GRAINS Six servings of grains are recommended per day, with three of those coming from refined grains. I have nothing against whole grains but to suggest that we consume the refined variety is one of the reasons we’re dealing with an obesity epidemic. Refined grains are white flour and white rice that have been processed to remove the most nutritious parts of the food. These are metabolized immediately in the body as glucose, spiking insulin levels. The day-after-day effects of this can and will eventually lead to diabetes. And the government wants us to consume Read More