Ah, fall and winter, a time to snuggle up in your cozy socks, watch movies, enjoy endless cups of tea and…be miserable with a slightly new variety of the cold or flu virus. No thanks!
Getting a cold is not an inevitable consequence of the fall or winter and the start of flu season. If you follow a few simple precautionary measures you can reduce the likelihood of catching a cold or the flu. And if you’re in the unfortunate position of already having a cold, these suggestions will help you get over it quickly!
This week, I was delighted to interview my friend Chana Balk, a personal trainer and founder of Move It Momma. I met Chana many years ago through a baby group in Brooklyn when our sons were tiny babies. Chana is a true tour de force and anyone who lives in the Prospect Heights or Park Slope neighborhoods of Brooklyn is sure to know her and her family. She has tons of energy, a huge smile, beautiful kids and seems to be everywhere you go!
Chana is an extremely knowledgable personal trainer and makes every class great fun. This former corporate lawyer and mom of three knows how to help every mom in the neighborhood – whether you are a brand new sleep deprived mom or ready to pack your teenager off to college – to get fit and healthy and enjoy yourself.
There’s a lot of talk and publicity at the start of each New Year about resolutions, goals, detoxes, liquid cleanses, fad diets and so on. I work closely with my clients on a number of food based cleanses and smoothie reset challenges and when they finish the question I get asked the most is: I love the way I feel, how can I keep eating this way to stay healthy of the rest of the year?
I was faced with a glut of pears in my CSA box this week. I love eating pears and so do my kids – in fact, it was their first ever solid food when they were babies and they both love eating pear slices for breakfast or after school snack. Pears remind me of growing up in the English countryside and my Granny and colder weather and the pear tree in our garden that always seemed to produce hard pear bullets year after year that we didn’t quite know what to do with.
It’s getting cold outside, the evenings are drawing in and this is the week that America celebrates Thanksgiving. At this time of the year, it’s natural for us to turn to rich, heavy, comforting foods. With the sugar craziness that starts at Halloween and finishes after New Year’s, many of us throw out our diet and nutrition goals and forget about healthy food options and our good intentions from the summertime.
Don’t worry, here are some easy tips that you can use throughout the entire holiday party season that will keep you healthy and won’t have you starting all over again with unrealistic health goals on January 1.
Greek Summer Holiday In A Bowl
Our local food coop in Brooklyn organizes monthly cooking classes with students from the Natural Gourmet Institute. It’s a fantasy of mine to attend this school one day, but for now I’m happy to attend these monthly classes and learn from the culinary masters. Recently, we were shown how to make this delicious Greek (or Mediterranean inspired) chopped salad and here’s my version of it. It’s so fresh and perfect for picnics and summer gatherings and will be sure to impress your friends.
I love this kind of summer cooking: using the freshest ingredients with the freshest of flavors. The original recipe calls for sour cream but I think it makes it too rich and I love the tangy taste of Greek yogurt here. This salad has beautiful notes of lemon and dill and tastes just like a Greek summer holiday in a bowl. Enjoy!
Summery Greek Chopped Salad
Makes 8 servings
1 tub organic cherry or grape tomatoes, cut in half
1 large long cucumber, diced (you can peel it if you want to)
1 can chickpeas, rinsed
6 oz feta cheese, diced into small pieces or crumbles
1 small bunch of fresh dill, finely chopped or 1 tbsp dried dill
1 cup Greek yogurt
1 lemon, zest and juice
1 large clove of garlic, minced
Sea salt and black pepper
- Mix the Greek yogurt, zest and juice of lemon, dill and garlic together in a small bowl. Set aside for 10 minutes so that the flavors mingle beautifully together. Add sea salt and black pepper to taste.
- Chop cucumbers and tomatoes. Rinse the chickpeas. Chop the feta cheese. Place in a large salad bowl.
- Pour over the yogurt dressing and toss. Let it sit for 10-15 minutes before serving.
It’s been a little quiet here over on the Hello to Healthy blog. Please forgive me. I just moved (again). Moving sucks. No other word for it. We’re still unpacking over a week later but now I feel a little clearer and am back to the blog. Lots of recipes and healthy inspiration to come!
This recipe is just so wonderful, I couldn’t not share it. I dragged my children to our local Farmers’ Market on Saturday. In subzero temperatures, they were not happy. So our visit was super quick and they calmed down after we had picked out some apples and fresh bread rolls for lunch. In the middle of the market, the amazing volunteers were giving out little samples of this stew. It wasn’t much to look at and I was skeptical. But when I tasted it – oh my! Delicious sweet potato, coconut milk, flavors of rosemary and chili filled my mouth. If you think vegan food is bland and boring, try this. It’s got so many delicate layers of flavors and is perfect for this polar vortex that we are living through right now. It’s also the perfect dish to impress your guests at a potluck or dinner party.