Mega Green Kale Chips

We can't get enough of our greens! One of the most alkalizing foods on the planet, they nourish our body and detox our organs. They also make a zesty snack. Here is one of our new favorite kale chips from Lydia's Organics. Not that we are advocating skipping meals, but if you're in a rare pinch....this is a great lunch in a bag. On our LLM Reintegration program? Integrate these after nuts and nightshades have been cleared.

Food as an Alternative to Botox

Stay tuned for LoveLife GLOW, a new community that offers tips and suggestions for how to age naturally, reflecting how good we feel internally and externally. 

Ok women, I confess. A combination of a healthy dose of vanity paired with curiosity has inspired me to study the effects of food on my skin. And I’m inspired by what I’ve discovered is possible over the years.

I had a memorable moment 15 years ago, one romantic afternoon sitting on the deck with a boyfriend at Au Berg Du Soleil in Napa. He asked a question that scratched the record, inquisitively inquiring with concern for my well-being, how I acquired the scars between my eyebrows.  His question took a moment to sink in, as my brow undoubtedly further furrowed, creating deeper “scars.”

My health was a mess! I had a double whammy: A life-time of chronic inflammation and health challenges paired with a decade long tanning obsession from 15-25, that was catching up. Despite eating what I thought was a healthy vegetarian diet since age 12, I was unwittingly eating foods that were making me sick and aging me prematurely. At 25 I had laugh lines and wrinkle creases in my furrow of a 45 – 50 year old. Ahemmmm, an unaltered one.

As my journey unfolded and I changed my diet, eliminating sources of inflammation, my health issues disappeared and I was amazed by how fantastic I could feel. An added bonus, I slowly began experiencing a receding of these wrinkles and an improvement in a lifetime of poor skin quality, that was directly correlated to foods. Now, ladies I want to be careful to say that I’m not a wrinkle hater and I understand their inevitability and I choose to embrace rather than erase them. But if there are self-care options that allow us to naturally feel better AND look better…..who amongst us can say no to that proposition?

How is it even possible for food to impact our skin?

Inflammation. It is at the root of everything, including aging. Food is one of the most profound sources of inflammation. Whether eating processed foods, sugar or our intolerant foods, these are one of the quickest youth zappers. They zap our energy, vitality and our youth.

When I drink wine, a former passion in my 20s that included a 140-bottle collection personally hand-picked from the wine countries, I look ten years older the next day. On special occasions, I choose it anyway, but the difference is I know why I don’t feel my best; I know why I’m not reflecting my best and most importantly I know how to get back on track.

Other foods that furrow my brow? Dairy is one of the biggest ones. In Chinese medicine they say dairy is one of the most aging foods. Whether due to dairy for the sake of dairy or dairy’s inflammatory effects in my body, it is not my friend.

What foods are wreaking havoc on your skin, aging you prematurely? While there are some common ones, we also each have our own specific triggers. How can you use food to not only feel your best, but also offer a long term built in natural botox alternative?

All LoveLife Method programs will now include tracking skin health, specifically youthfulness with foods. Some of the effects are immediate while others provide a boost for years to come.

Stay tuned for LoveLife GLOW, a new community that offers tips and suggestions for how to age naturally, reflecting how good we feel internally and externally.
Click below to sign up for the GLOW newsletter. 

Recipe Swap: Dorothy's White Bean Cassoulet

WHITE BEAN CASSOULET
Modified from The Enlightened Cook, Everyday Vegetarian.
Use GF bread and you’ll have a GF dish too or skip altogether - it's delicious without!

INGREDIENTS

• 3 cups (2”) asparagus…about one pound
• 2 tablespoons EVOO, divided
• 3 cups sliced chanterelle or oyster mushrooms (about 10 oz)… I added in a whole variety of mushrooms to make it flavorful and interesting.
• 1/3 cup finely chopped shallots
• 6 garlic cloves
• ¼ cup dry white wine
• 1 ½ cups organic vegetable broth
• ½ teaspoon dried marjoram or dried oregano
• 2 (15 oz) cans no salt added cannellini beans, rinsed and drained
• ¼ teaspoon freshly ground black pepper

Topping: Stop here if you need to be dairy/GF free or make sure to use GF bread.

• 2 oz French bread (or you could use a GF bread) cut into small pieces
• ½ cup (2 oz) grated parmigiano-reggiano cheese

INSTRUCTIONS

1. Cook asparagus, rinse with cold water; drain well….set aside
2. Using a large stainless-steel skillet heat pan to med high. Add 1 tablesoon oil, swirling to coat. Add mushrooms, shallots, and garlic; sauté 8 minutes or until mushrooms are tender. Add wine; cook 3 minutes or until liquid evaporates. Stir in broth, marjoram, and beans; bring to a simmer. Reduce heat to medium and cook for 12 min or until thick and beans are very tender. Stir in black pepper
3. Preheat broiler.
4. Place French GF bread and butter in a food processor, and pulse until course cumbs form. Add the remaining 1 tablespoon oil and cheese to course breadcrumbs; pulse until combined. Stir asparagus into bean mixture; sprinkle course breadcrumb mixture evenly over bean mixture. Broil 3 minutes or until crumbs are golden brown. Serves 4.

Thanks Dorothy!

Billy & Lucy Reagan

CLIENTS: Lucy & Billy Reagan
LUCY’S FOOD BLOOM:

• CHICKEN: Causes Stomachaches and Bloating
• NUTS: Cause Headaches
• DAIRY: Causes Weight Holding
• 11 Pounds lost!

FAVORITE NEW FOODS:

Quinoa and avocado for breakfast. "And I never new how much I liked cheese and steak till I gave it up!" 

FROM LUCY:
“I joined LoveLife Method a little hesitantly at first. I had a six Diet-Coke-a-day habit and felt I was at a good weight..not great but having birthed two kids I thought these last five pounds weren't going anywhere since I ate pretty healthy and worked out 6 days a week.

After my husband had been bugging me to do this cleanse with him for over a year, I finally thought I was mentally ready to give up my beloved diet coke's and give it a try. We talked to Kim and I went cold turkey on the Diet Cokes for a month and really had no problem giving them up...though my husband may tell a different story about my mood those first few days!

Then we started the cleanse and I became a believer! I drank the kool-aid or in the cleanses case the dreaded Green Juice...and I liked it! The first day went smoothly, the second day was not good, but the third day the clouds parted and I saw the light. I felt better, I slept better, my skin was glowing and I was dropping weight, fast. I still had my high energy levels from day one and was able to keep up my crazy workout regime..I had become someone who like to do two a day workouts. But I quickly realized I could drop a workout, to one a day, and still get great results while on this cleanse. 

I dropped those last five pounds in about four days, and then I got greedy...how much more could I lose? I got eleven pounds down very quickly and found my happy weight. We started integrating all the foods and the weight maintained...hmmm you mean my husband had been right about this cleanse? We continued on for a few weeks and I made a few shocking discoveries. Who knew but plain old grilled chicken, what I had always eaten when I was trying slim down, actually made me bloat and gain a pound or so over night?

Nuts gave me horrible headaches, perhaps why I always got a headache when we traveled, maybe it wasn't my toddlers but the nuts on the plane! I found that my good friend, Wine, gave me insomnia and weight gain....well then I quickly got reacquainted with vodka! I am through the cleanse now and still am maintaining my weight loss, my glowing skin, my wonderful sleep and am feeling like a new person! I still follow most of the nutrition guidelines I learned from this cleanse, with an occasional cheat here and there. But if I get off track I know how to get right back on thanks to Kim! I am even now a regular at the Whole Foods juice bar ordering my Green Juice a few times a week...something my pre-Diet Coke self would never have envisioned. It's truly been a wonderful experience and I would encourage everyone to do it!"

BILLY’S FOOD BLOOM:

• GLUTEN: Increases Cravings and impacts Energy
• FISH: Increases Irritability and causes Low Energy
• SOY: Increases Cravings
• 23 Pounds lost!

Tahini Kale Chips

INGREDIENTS:

• 1 Whole Head of Kale, Mustard Greens or a bag of mixed Braising Green
• Olive Oil
• Himalayan Salt
• Smoked Paprika*
• Tahini

INSTRUCTIONS

Preheat oven to bake 375 degrees. Chop off stems of greens you are using. If using whole head of kale, quarter it.

Rinse well in salad spinner, make sure they are completely dry or chips will be soggy.

In large bowl toss with olive oil, salt and paprika*.

Lay out flat greens on a cookie sheet - not too many on top of each other or they will not crisp up. Add a small dollop of Tahini to each chip.

Bake until crispy. 

*** Omit paprika if you are sensitive to nightshades or haven't yet tested.

Kale Rolls

Our featured snack this month also comes from a current LoveLife client, Rebecca. We love when a snack hits all the right spots including ease, texture, taste and nutrition. Take a cue from Rebecca and make a Kale Roll next time you get the hankering. Simply roll a slice of turkey (Whole Food's Organic variety available at their deli is our fave) with shredded kale and avocado inside. She likes them dipped in mustard and we've been eating them with hummus - yum!

Live Your Resolutions

The great heralding of the season which booms "Change" is in full swing. Perhaps for some it was a fleeting affirmation to really do something different this time, while for others it is already materializing through efforts each and every day. No matter where we are, it’s not too late. The new year momentum is palpable, a force designed to spur us into action and there is no better time than right now, to create the change you desire.
How can we not only create these shifts but continue to live these transformations?
As many of us see time and again if we wish to have excuses to stay with our old patterns, we have abundant scapegoats. This article from the New York Times is one of those. To summarize, the article poses the question, why do we even bother trying to lose weight when there is evidence that it's only a matter of time before we pack it all back on?
However, what this article fails to highlight is that the study was done with a “weight loss expert” who helped his clients lose weight by fasting. This same expert was later surprised when his fasting clients became more hungry and had difficulty maintaining their weight loss! As many of us know from experience, these types of diets are destined to fail, setting off a host of starvation/craving responses with major long-term metabolic consequences.
So why then do so many of us bounce up and down on the yo-yo following the latest fads or diets? There is the No Carbs Diet. The High Carbs But the Right Carbs diet. The Vegetarian Diet. The Caveman Diet. Gluten, no Gluten. Juice Fasts. You name it, it’s out there.
START WITH THE BASICS:

This is not rocket science. Most everyone agrees on a few key basics that work for everyone:

• Eat Loads of Veggies: If you fill up with nutrient dense plants, you won’t have as much room or hankerings for the junk. Aim to have a minimum of 2-3 servings at lunch and dinner. Variety is key, use lots of colors and shop in season. Visit your local Farmers Market for local and organic produce that has an unparalleled taste and nutrient value from its poor kin which has been carted crosscountry and grown in factory farm conditions. Don’t have time to shop on your own? Greenling Organics is one of our favorites. Let them do the work for you. They visit local farms and bring you the best selection of organic, local produce.

• Cut Out the Junk: What is junk? Sadly over 50% of the average American’s diet is what we call “dead food”. These are foods that are processed and scarcely fit into the “food” category. Yeah yeah, we all know if we cut out the junk, we will feel better. But for many of us it just tastes so good. These “foods” often releases a cascade of hormones, creating a physiological cascade of addictive effects. How to break this cycle? Substitute with loads of veggies. And find your unique dietary sweet spots.

FIND YOUR PERSONAL PERFECT DIET: We are all unique and each of us thrive with different diets. We all have our own dietary sweet spots and perfect formula. When we try to fit into a one-size fits all approach, we often fail. I cannot tell you how many people have come to me and said - I tried a Vegetarian Diet, I tried Macrobiotics, I tried Caveman - and I might have felt a little better, but didn’t feel great. 

How do you know when you have found your sweet spot? Your cravings should disappear and you don’t just feel slightly better or feel good. You feel great. Learning to eat in harmony with our bodies signals sets us up for life long food empowerment and optimal health.

How do you create your dietary sweet spot?

• Use your cravings. Cravings are our bodies signals trying to get our attention to tell us what we are either missing or receiving in excess. Learn to pay attention to these cravings and let them inform you of your perfect Carbohydrate-to-Protein Ratios.

• Find Your Carb-to-Protein Ratios. Do you do better with more carbs? Less carbs? Are you sensitive to various types of carbs? How about when you eat these carbs? Ditto with proteins. 

• Find your ideal protein composition. As someone who was a 25-year vegetarian, I was amazed to see such profound differences in hundreds of clients. While everyone begins on a vegetarian diet in our programs, we introduce meat in the second or third weeks. Some people thrive with meat, while others thrived on a primarily plant-based diet. This is why there isn’t an either or, black or white approach and this is where so many people fail. They key is in finding which proteins, whether plant or animal help you feel your best. How much of these do you need at each meal? If animal protein helps you feel your best, which types? Surprisingly, chicken is one the of most common inflammatory foods our clients uncover.

• Find your snack sweet spots. What types of snacks sustain you throughout the day? How do these make a difference in your energy levels, cravings, weight and mood?

• Find the foods which create inflammation in your body. This one step alone can be life changing. Foods that we eat each and every day and think are good for us are often wreaking shocking havoc in our bodies. Most people have between 1 to 3 food intolerances. These intolerances can create the usual suspects such as weight gain or low energy. But they also can create allergies, digestive ills, pain, low mental clarity, depression, anxiety, skin issues and hormone imbalance. Discover which foods are holding you back to go from feeling good to feeling great.

IMPLEMENT CHANGES IN A LIFESTYLE PLAN THAT WORKS FOR YOU

Once you discover your personal food tools you are poised for lifelong success. You might have occasions when you fall off, but the fall is generally a conscious one and you certainly will know exactly what to do to get back on track. Perhaps you find that corn creates bloating and weight gain but you're heading to Mexico for Spring Break. You might choose to embrace corn for a week, but will know what to do to get back on track upon your return.
No longer mired in confusion and diet rubbernecking this new found clarity creates more of lifelong ease in the race for happiness and health. 

Meet Kristin, Mother, Author & Distance Runner

CLIENT: Kristin Armstrong
WEIGHT: 125 – 116 = 9 pounds lost

KRISTIN'S PERSONAL DISCOVERIES:

• TURKEY: Triggers bad headaches
• SOY: Impacts weight gain

NEW FAVORITE FOODS:

• The Love Cleanse Green Juice
• Dandy Tea
• Quinoa with Black Beans & Avocado for breakfast
• Superfood snack (totally overrides afternoon energy slup and evil munchies)

FROM KRISTIN:

“I met with Kim to talk about the Love Cleanse, not having ever paid close attention to my nutrition before. I wasn't even really sure what I wanted to get from the Love Cleanse, but I wanted to be better educated about my body and my responses to food. I wanted to be able to fuel for optimal energy (for a race, or simply chasing my kids around!) and learn if there were any potential reactions to foods that I may have unknowingly attributed to something else.

Kim is wise about nutrition, insightful about people, and in general a very curious person. When you work with her, her curiosity is contagious and makes you feel excited about learning. I learned so much! I now know how to get back on track when I have veered off course nutritionally. I know how to better fuel for endurance running.  I know that I don't need caffeine or red wine (okay, maybe I do need some wine occasionally...) to book-end my day.  My palette and my recipe box expanded with this new information.

The whole experience has blessed me with better health, better sleep, more energy, less allergies and colds, and a beneficial impact on my children. They see the good choices I make and it encourages them to take greater care of their nutrition.

If you are debating about trying the Love Cleanse, stop debating and start doing. Give yourself the gift that allows you to give even more to the people and purposes that matter to you. I used to think of food in terms of "helpings" now I think of it in terms of "helping." Food heals - but we have to know where we're broken, and what specifically meets our unique requirements. Go ahead - give yourself a little Love."

 - Kristin Armstrong

Mother of three amazing kids, Distance runner, Contributing Editor for Runner's World Magazine, Author of six books including Mile Markers: The 26.2 Most Important Reasons Why Women Run

*New* Client Recipe Swap

SAVORY VEGGIE & BEAN PURÉE by Soozie 

We are excited to introduce our new monthly feature, recipes created and loved by our clients! This month's recipe comes from bike-bandit, Soozie (see the pic below) who was looking for a replacement for sauteed mushrooms, which aren't allowed until later in Phase 2. The result? A smoky, veggie purée that works as a dip, spread or simply tossed with your favorite steamed vegetables.

INGREDIENTS

• 1 cup of cauliflower, chopped
• 1/2 red bell pepper *
• 1 cup of cherry tomatoes * 
• 1/2 cup diced onions
• 1-2 cloves garlic, minced
• 1/4 cup Tahini
• 1 cup cooked Canary beans (also know as white kidney beans)
• Olive Oil
• Himalayan Salt to taste

INSTRUCTIONS
Preheat oven to 400°. Drizzle cauliflower and cherry tomatoes with olive oil and roast until golden brown.
Char the bell pepper over fire (a gas range works well for this) or roast in the hot oven along with the cauliflower+tomatoes until charred. Let the pepper cool and peel skin.
While veggies are roasting, sauté onions and garlic until caramelized. 
Combine all ingredients in blender along with the Tahini and beans. Blend until creamy and add salt to taste. 


"It is sooooooo good." - - Soozie, LoveLife client

* If you're sensitive to nightshades, this is probably a recipe best skipped. But if you're looking for a little something different that tastes great with cauliflower, check out our Golden Raisin Caper Sauce - delicious and nightshade free! 

Have a recipe you'd like to share with the LLM community?

Send it over to info@lovelifemethod.com and we'll feature it here! 

Moroccan Chicken Kebabs

INGREDIENTS:

• 1 teaspoon sweet paprika***
• 1 teaspoon cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground fennel
• Himalayan Salt & Pepper to taste
• 1 tablespoon olive oil
• Juice of ½ lime***
• 2 organic chicken breasts, cut into 1 inch cubes
• 1 tablespoon fresh chopped mint
• 1 tablespoon fresh chopped cilantro
• 1 tablespoon fresh chopped Italian parsley

INSTRUCTIONS
Combine all of dried spices, salt & pepper in a small bowl. Place chicken cubes in a medium bowl & drizzle with olive oil & lime, toss to coat. Add spice mixture, toss to coat each piece evenly. Cover and marinate in refrigerator for at least 15-30 minutes. If you have an hour to spare, even better.

After marinating, thread chicken onto either wood or metal skewers. If you are using wooden skewers, soak them in water for 20-30 minutes to be sure they don't scorch (and if you really want to plan ahead soak the whole package and wrap in foil, freeze for future use!) Preheat grill pan over high heat, cook kabobs turning once until chicken is cooked through, about 10 minutes. Remove from grill, sprinkle with chopped herbs and another dash of real salt.

Don't have a grill pan? Your broiler will work here, too. Crank up the broiler, line a baking sheet with foil and broil the skewers for 4-5 minutes on each side depending on how hot your broiler is and how large you cut the chicken. Check frequently to prevent over-cooking.

Serving suggestions:

• If you are testing and or have tested well with gluten, these kebabs are delicious in a pita wrap with fresh spinach and a smear of hummus. 
• Serve the chicken over our Quinoa Tabbouleh for a satisfying lunch.
• Use the same marinade for a selection of your favorite veggies (being sure to marinade separately) to make vegetable kebabs.
• Testing soy? Try this marinade with tofu. 

*** Omit paprika if you are sensitive to nightshades or haven't yet tested.
*** Omit lime juice if you are sensitive to citrus or haven't yet tested.

Recipe courtesy of Lisa Beck, created especially for LoveLife Method