It's Lunchbox Time

Here's Your Healthy Tip of the Day:  Today's lunchbox contains alfalfa sprouts, red quiona with spicy olives, grilled eggplant, peppers, onions and tomatoes from the garden.  All followed by luscious clementines...yummy!  Pack your own delicious and nutritious lunch.  You'll make your coworkers drool, you'll lose weight, save money and stay healthy.  What are you having for lunch today?  Or are you having a slice off the street roach coach???

Celery Root Puree

Eating Well Magazine just published a yummy recipe for celery root puree (Nov/Dec 2011, eatingwell.com) that I really think is worth sharing.  I've been making celery root puree for years and a great tip is to add nutmeg or cinnamon to the recipe (just a pinch goes a long way!).
Celery Root Puree
(8 servings/ 1/2c each  active time:  30 min  to make ahead, cover for up to 2 days in refrigerator, slowly reheat on the stovetop, adding a bit of milk or water if needed.)
4c low-fat milk
3c water
3lbs celery root, peeled and cut into 1 inch cubes
2tblsp unsalted butter, softened
1/2 tspn sea salt
Freshly ground pepper to taste, nutmeg and/or cinnamon to taste

Bring milk, water and celery root to a simmer in a large saucepan over medium heat. Reduce the heat to maintain a gentle simmer and cook until very tender, about 30 minutes.  reserve 1 cup of the cooking liquid, then drain.  Puree the celery root, butter, salt and pepper in a food processor or blender until smooth and the consistency of thinned mashed potatoes.  Add some of the reserved cooking liquid, if necessary, for the right consistency (like mashed potatoes...no lumps!).  Garnish with sprinkled ground nutmeg or cinnamon.
per serving:  81 calories, 3g fat (2g sat, 1g mono), 9mg cholesterol, 11g carbs, 0g added sugars, 2g protein, 2g fibre, 192 mg sodium, 368 mg potassium.

Here's Your Healthy Tip of the Day: Celery Root puree is a wonderful and healthy alternative to mashed potates with zero added sugars.  Check out the recipe today!

Fish Oil Can Reduce Diabetes Type 2 Risks

Vanderbilt University Medical Center recently released results of a study done on middle aged and older Chinese females.  The study showed that consumption of fish and shellfish reduced their risk of Type 2 Diabetes.  These foods contain Omega 3 fatty acids which contain high levels of Vitamin D.  Vitamin D has shown to reduce the risk of diabetes.  The downside to the study is this:  the Chinese have the lowest rate of heart disease in the world (this could be due to an overall higher intake of vegetables and lower intake of fatty proteins), so the study may not apply directly to Americans.

Here's Your Healthy Tip of the Day:  Omega 3 fatty acids are good for your hormones, your joints and your overall cholesterol levels.  If you are a borderline diabetic and not sure what you should be eating on a daily basis, sign up for my Wellness Program.  Together, we will develop an individual lifestyle program consisting of a nutritional plan, exercise routine and overall lifestyle changes to get you back to a healthy space in life.  No one wants to inject themselves with insulin on a daily basis, so enroll yourself today and get healthy!