Thursday, November 10, 2011

How to Prevent the Holiday "Slide"

It’s that time of year again. Festivities beckon and our bodies reckon. Wine glasses tilt, nibbles to the hilt and by January we are pulling out our baggiest pants and jeans. Now I know what you might be thinking - I don’t care, I just want to have fun. But fun is a relative term. As the old adage goes - a minute in your mouth is a lifetime on your hips. We might also add - days of feeling less vibrant, looking less vibrant, abusing the dog as the scapegoat for your digestive ills and numerous other maladies which we blame on life that are truly related to foods. Having fun yet? We invite you to consider - how to keep the fun rolling while keeping the feel good vibes flowing?

Tip 1: Eat Before You Go
Showing up ravenous leads to overindulgence and even a small amount of almonds or hummus can go a long way in preventing a butter-laden Chex Mix overdose later.

Tip 2: Drink Water or Sparkling Water Between Each Cocktail
When wine is flowing, good choices are often muted. Consciously choosing to drink water between every cocktail hydrates what alcohol depletes while also gifting a reset opportunity.

Tip 3: Choose Protein
Sugar begets more sugar and once that train leaves the station it can be hard to slow down. Opting for protein often helps balance cravings for sugars. Seek out the hummus and veggie tray and scan the buffet for dishes that include smoked turkey or salmon.

Tip 4: Just say No
Learn your trigger foods. These are foods that create inflammation which manifests in unique ways for each person. Some signs that certain foods aren’t working for you? Digestive ails, low energy, weight holding, cravings and allergies are but a few of the signs.

Tip 5:  Just say Yes
Splurge on foods you know may not be the best choices but also don’t have the personal consequences of a food which creates inflammation. Maybe eggs make you irritable and sink your energy but gluten appears to work okay in moderation. Opt for a nibble of the pannini over the quiche. Knowledge is power.

Pecan Vinegar Glazed Parsnips

Parsnips are an all too often overlooked side dish. Cousins to carrots, these white-fleshed root veggies stand up to high temperature roasting and take on a myriad of flavoring profiles with ease.

We recently discovered a new favorite way to jazz up meals, Pecan Balsamic Vinegar*! In this recipe the vinegar lends a sweet, nutty glaze and paired with rosemary the parsnips are transformed into a dish worthy of a spot on your holiday table.


  • 2 pounds of parsnips, washed and julienned 
  • 1-2 sprigs of fresh rosemary, roughly chopped
  • 1.5 tablespoons olive oil
  • 2 tablespoons Pecan Vinegar (balsamic, if not an inflammatory food for you works wonderfully as well)
  • Black pepper and Himalayan salt to taste


Parsnips before roasting.
Preheat oven to 425 degrees. 

In a big bowl or plastic bag combine the julienned parsnips, rosemary, olive oil, vinegar, and black pepper. Toss mixture until parsnips are evenly coated.

In your favorite roasting pan or cast iron skillet, roast parsnips 
20-25 minutes, stirring every ten minutes or so until golden brown. Remove from oven and sprinkle with Himalayan salt to taste.

For a holiday meal we plan on taking this dish a step further by tossing the final product with some lightly toasted pecans. 

*Balsamic vinegar can be more inflammatory for some. Red wine negatively impact you? You may consider skipping the balsamic as well.

Texas Olive Ranch Pecan Vinegar

Okay, okay, we know this isn't necessarily a snack item but man-oh-man can it elevate a dish and we wanted to make sure to share Texas Olive Ranch's Pecan Balsamic Vinegar. Robust chocolate flavor pairs well with Shitake and Portabella Mushrooms, as a steak marinade and makes a delicious salad dressing. (We recently showcased the product in our featured recipe: Pecan Vinegar Glazed Parsnips.) Try their blueberry and pomegranate vinegars as well. Found at Greenling Organics, Republic Square Farmers Market or your local Whole Foods.

Wednesday, November 9, 2011

Ali Fights Candida and Wins!

CLIENT: Ali Kamas

  • FISH: Significantly impacts energy and digestion
  • VINEGAR/KOMBUCHA: Upsets stomach, causes mouth ulcers
  • GRAINS/SUGARS: Exacerbated Candida in turn causing significant lethargy

"I want to start off by saying I have never felt better since living the LoveLife Method!! It has been life changing for me.  

I was eating a very healthy gluten-free vegetarian diet prior to the Love Life Method, but still didn't feel great on a daily basis. Hormonal issues, neck and shoulder pain, fatigue and cravings were just a normal part of my day and I just chalked it up to being 40, hormones  and fibromyalgia. 

It's amazing to me that even "healthy" foods can have a negative affect on your body.  My biggest discovery was finding out I had Candida and ANY sugar, natural, fruit or processed was making me feel horrible and craving more. Once I eliminated all sugars,even fruit, and grains, I felt like a new person. Also finding out how much vegetarian protein and carbs(protein/carb ratio) works best for me was another big turning point. I couldn't believe how much food I was eating while losing the stomach bloat I carried around for years.  

With such daily fatigue I thought possibly I needed to add some animal protein like fish, finding out that was one of my major reactive foods, making me feel even more tired. 

I have lost almost all of my cravings and the only craving I have now is for my green juice, which I consume almost daily.  

The support I got from Erin and Kim was invaluable. I looked forward to my daily emails from Erin, because they were so supportive and informative. Erin was a joy to work with, so enthusiastic, knowledgeable, and truly dedicated to helping me feel better.

The staff was awesome too! :-)"

Second-Wind Hazlenut Bites

We often feature snacks that can be purchased but do you know how easy it is to make your own snacks and keep them on hand for 2 weeks? See below for one of our favorites!

We are in love with Stephanie Tourles book, Raw Energy. It’s chock full of easy delicious recipes that provide quick energy boosts on the go.

Try these Second-Wind Hazelnut Bites.

Makes about two dozen.

  • ½ cup raw hazelnuts
  • ¼ cup raw, hulled sunflower seeds
  • ½ cup unsweetened coconut, finely shredded
  • ¼ cup raw honey
  • ¼ cup raw tahini


Grind the hazelnuts and sunflower seeds into a medium-fine meal in a nut and seed grinder.

Transfer the nut mixture to a medium bowl and stir in the coconut, honey and tahini. Use your hands to blend the ingredients well and mash them into a small, cohesive dough ball.

Pinch off small pieces of dough and roll them into bite-size balls about 1 inchch in diameter.

For the best flavor and consistency, allow the balls to set for 24 hours before eating. Store the balls in a tightly sealed container in the refrigerator and consume within 2 or 3 weeks. They may be individually wrapped, using waxed paper or plastic wrap, and taken with you to enjoy as portable energy bites.