Eating for Energy Part 3 - Boost Your Energy by Caring for Your Nervous System

With all the holiday season craziness that sometimes takes on a life of its own, it is important to care for your nervous system. Taking care of your nervous system can help you restore and replenish your energy, stay focused without the caffeine jitter, and feel calm and relaxed so that you can get the rest you need when you need it.  Let's keep the Joy in the season!

Here are 4 approaches to help care for your nervous system for increased energy:

1. Strengthen the nervous system with herbs such as burdock, dandelion, gingko, nettle, oaks and Siberian ginseng.

2. Encourage calm and relaxation with chamomile, valerian, lemon balm and oats.

3. Explore coffee alternatives such as Yerba Mate, green tea, black tea, or Rooibos (African Red Bush) to avoid the caffeine jitter.  I personally love Yerba Mate and it is a great aid to cutting back or eliminating caffeine without a withdrawal headache. 

4. Calcium has a soothing effect on the nervous system. Eat calcium-rich food for dinner (e.g. leafy greens, bone broth). If you take a calcium supplement, take it with dinner.

So take care of your nervous system so you can enjoy the hustle and bustle without overdoing the caffeine.  You really do get more done from a rested and relaxed place. 

If you need any help with healthy holiday recipes, don't forget all the resources on my website.  Just check out the recipes section. You can sign up for my Healthy Holiday Recipes eBook also and Eat for Energy throughout the holiday season.  

Eating for Energy, Part 2 - Less Sugar, More Energy

Less Sugar, More Energy

Wouldn't it be great to have all the energy you need to get through all the shopping, planning, decorating, cooking and busy-ness that is part of the holiday season!  Wouldn't it be awesome to feel rested and relaxed when the day arrives, instead of tired, frazzled or irritable due to low energy?  Well, here is the next great tip to help you have a Holly-Jolly-Christmas:

Avoiding refined sugar is one of the best ways to minimize blood sugar spikes and crashes, which causes a drastic change in energy level. The most effective way to get off sugar is to get to the root cause of your sugar cravings. Here are a few strategies:

1. Eat sweet vegetables, such as carrots, parsnips, corn, winter squash, sweet potatoes and onion to satisfy our body’s need for sweet taste (which is normal)

2. Eat meals with low glycemic load to avoid fluctuation in energy and blood sugar level. When we crash, we reach for sugar for quick fixes. Combine whole grains and vegetables (high fiber foods) with a moderate amount of good fats and lean protein.

3. Stay hydrated – thirst is sometimes mistaken as hunger, which leads to cravings.

4. Investigate sugar cravings as a result of nutrient deficiency – e.g. chromium and tryptophan.

5. Nourish your soul – some people crave sweets out of boredom or loneliness.

 I hope you will try some or all of these strategies to reduce your sugar intake.  They will really make a difference quickly, so get started today.  I highly recommend Stevia as a great sweetener, as it is zero calorie, it is all natural, and it does not elevate blood sugar.  


OK, so start getting your energy optimized and have a great December.  If you would like some healthy, whole foods recipes for this season, check out my website recipe section.  You can get you "Healthy Holiday Recipes" eBook there, as well as other free recipes.  Just click on the recipes tab.  


Part 3 will be coming to you in a few days!  Make it a great day.


Carrie Andrews
www.blissfulbalancewellness.com
www.facebook.com/blissfulbalancewellness.com

Healthy Holiday Recipes eBook

Healthy Halloween Recipes eRecipe Book

Free Download
"Healthy Halloween Recipes"
is available for a few more days.  Get recipes for great healthy halloween treats.  Here are a few of the recipes:

Apple Bites
Carrot Fingers
Creepy Cheesy Fingers
Creepy Eyeballs
Eyeballs You Can Eat
Goblin Smiles
Dried Fruit Eyeballs
Watermelon Brains
Monster Avocado Dip
Healthy Jack O’Lantern

Apple Teeth
Banana Ghosts on a Stick
Deviled Eyeballs

Here is the link:
Healthy Halloween Recipes eBook

Healthy Pumpkin Latte

I love pumpkin latte's in the fall -- a little bit of a comfort food on a rainy fall day like today.  But I am off sugar and prefer to use mainly Stevia. 

I just thought I'd look up the sugar content in a Starbuck's Pumpkin Latte so I could make a rational decision on how many I might want to consume this fall, if any. 

I usually get a grande size and I have to admit even I was surprised at how much sugar is in it.  Without the whipped cream it has a whopping 47 grams of sugar!

Just for a bit of perspective here, a Snickers bar has 30 grams, which is too much for me for a treat.  So you can see, I won't be having any Starbucks Pumpkin or other flavored latte's this fall.  

But, I did make one at home that was so delicious.  I used Stevia which is an all natural sweetener with no calories, or harmful effects to the body.  I actually had some freshly cooked pumpkin that I was making pumpkin soup from yesterday, so here's how I made it:

Healthy Pumpkin Latte

Make a simple sugar with Stevia:

2-3 packets of Stevia (to taste)

1 cup water

Bring it barely to a boil, simmer and stir for a minute or so.

Add:

4 TBS pumpkin puree 

2 tsp of pumpkin pie spice 

(or  just cinnamon).

Simmer for a few minutes.  Cool and refrigerate.  Should keep a week or two in fridge. This should make a few latte's.

Add 2 TBS to your steaming hot coffee and stir with a mini whisk.  Add steamed milk & stir.  I like a little foam too, but don't have a milk steamer.  I looked online and found a great way to make it in a jar, by shaking!

Steamed Milk (without a steamer)

1 cup organic half and half, put it in a jar with a lid and shake it vigorously for about a minute.  Then microwave it for about 30 seconds. lt makes the foam hold up well and heats the milk.  Pour the milk into the coffee & pumpkin mixture, holding the foam back with a spoon, then top with foam and a sprinkle of nutmeg.  

This is REALLY good.  If you don't happen to have fresh cooked pumpkin, you can open a can of organic pumpkin puree.  You can also use milk or low fat milk, but won't get quite as much foam. 

You are saving 47 grams of sugar, so enjoy, gullt-free!

Download your Healthy Halloween Recipes Book

Healthy Halloween Recipes

Get this fun and fabulous recipe book for your kids or your Halloween parties!

Here are some samples of what's in the Recipe Book:

Apple Bites
Carrot Finger
Creepy Cheesy Fingers
Creepy Eyeballs
Goblin Smiles
Watermelon Brains
Banana Ghosts on a Stick

and so much more!

Click on the link above to download.
  

How to Make Deviled Eyeballs

A spooky spin on traditional deviled eggs, these snacks are sure to delight your Halloween guests.

Supplies Needed:                                                                       
6 eggs
¼ mayonnaise
½ teaspoon of vinegar
1 tsp mustard
Salt and pepper
Green food coloring
Sliced black olives
Red food coloring

Also, keep on hand a pot to boil the eggs, a small bowl, fork, spoon, cutting board, knife and a toothpick.

Step 1: Hard Boil the Eggs
Place the eggs in a small pot and cover them with water. Place on high heat on the stove. Once the water starts to boil, set the timer for about 12 minutes, so the yolks will be hard.

Once you have finished boiling the eggs, run cold water over the pot and let the eggs cool down. This will make it easier to peel the eggs.

Step 2: Peel the Eggs
Next peel the all the eggs. Discard the shells and place the peeled eggs aside.

Step 3: Slice Eggs
Now you’re ready to slice the eggs. Slice each one lengthwise.

Step 4: Remove Yolks
Carefully remove the yolks from each egg half. You can use your finger to gently push the yolk out.

Step 5: Prepare the Filling
Start by mashing the yolks with a fork.
Mash until the yolks are completely crumby in texture.
Next, add ¼ mayonnaise.
Next add ½ teaspoon of vinegar.
Then add 1 teaspoon of mustard.
Add salt and pepper to taste.
Then mash until creamy in texture.
Now add 2-3 drops of green food coloring.
Continue to stir the mixture until the coloring is evenly distributed.

Step 6: Assemble the Eggs
Now you’re ready for the final preparation of your eggs. Start by spooning the green mixture into each of the eggs.
Then add a sliced olive to the middle of the green mixture, to create the appearance of the iris.
Then place a small amount of red food coloring at the end of a toothpick and make small lines on the egg white to mimic bloodshot eyes.
Repeat for all the egg and place on a festive plate to serve.

Mini Zucchini Millet Muffins - Gluten Free

Mini Zucchini Millet Muffins

Gluten Free.  You can make these dairy free by substituting water for the milk.  Still wonderful.

Preheat oven to 425 degrees F. 

Line muffin pan with baking cups.  You can use either mini (so cute) or regular muffin pans, just adjust baking time.

Mix together in a small bowl:

3/4 cup of warm milk of choice
1 tablespoon raw apple cider vinegar

Let stand for 30 minutes while you prepare the rest.

Mix together in a large bowl:

2 cups millet flour (freshly ground if you have a Vita-Mix )
2 tablespoon freshly ground flax seed
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

 Mix well then add:

1/3 cup of coconut oil (melt if needed)
2 eggs, lightly beaten
1 cup of grated zucchini
1 grated apple or ½ cup grated carrots

¼ cup organic agave syrup or maple syrup (optional)

Add contents of small bowl and combine well. Fill muffin pans 3/4 full. Bake mini muffins about 10 minutes, or until a toothpick comes out clean.  Bake regular muffins about 15-18 minutes or a toothpick comes out clean.  Remove from oven, cool slightly and remove from pan.  These are delicious served warm with butter or add some maple syrup or honey for a sweet treat.

PS: You can use other flours and oils, but these are my favorites since I am not eating wheat.  Millet is similar to corn meal but I love the flavor for a change. 

Coco-Choco-PB Energy Bites

Coco-Choco-PB Energy Bites

Last night after dinner I was really wanting a chocolate or sweet treat and my food supply was sadly missing anything along those lines.  Usually I can find something for my sweet tooth that is satisfying and healthy, even if its a tablespoon of peanut butter, but alas I was also out of that.  It was a little late and too rainy to run to the store, and I made do with a cup of tea.

So today I decided to whip up some healthy, tasty  tidbits of chocolatey goodness to keep in the fridge or freezer for the next time my sweet tooth kicked in.  They turned out really well and are very satisfying as well as very easy to make.  All the ingredients are healthy too, so win/win for me!

Here is the simple recipe

These are dairy-free, gluten-free and raw.  You could also substitute a different natural sweetener if needed.  So simple, here is the recipe:

1-1/2 cups shredded organic coconut
1/2 cup organic cocoa powder or cacao
1 tablespoon organic extra virgin coconut oil (melt if needed)
1/4 cup organic agave nectar
2 tablespoons organic Crunchy Peanut or Almond Butter
1/2 tsp. vanilla extract
pinch of sea salt

Stir all this together until well mixed and shape into balls.  You can cover with a little finely shredded coconut if desired (I used the Vita-Mix to make the coconut flakes very fine).  Keep in refrigerator.

Cool Cucumber & Feta Salad

Cucumber & Feta Salad

 

So refreshing and you can make it in just a few minutes.

2 large cucumbers

¼ cup feta

¼ cup greek-style plain yogurt

2 tsp. fresh lemon juice

½ tsp sea salt

1 small jalepeno, diced

Chopped mint leaves to garnish

Chop cucumbers into 1 inch cubes, add other ingredients and stir.

Chill and serve.

Healthy Homemade "Mounds" Candy Bars

After making the homemade Peanut Butter Cups in the previous post, I had to try the Mounds Candy Bars recipe also.  These are so good and if you like coconut I think you will agree.   

Thanks to the Nourishing Gourmet for this great healthy alternative to candy bars, which includes healthy coconut and coconut oil, and no sugar, just a small amount of raw honey.  Really Yummy!

“Mounds” Candy Bars
  Makes 12 Large

1 1/3 cup unsweetened coconut flakes
1/2 cup of coconut oil
1/4 cup of honey (raw is nice)
1 teaspoon almond extract
36 almonds, left whole or chopped (your choice)


1-Melt the coconut oil and honey over low heat until just melted. Whisk to combine. Add the almond extract and coconut flakes.

2-Now take out your muffin tins (you will need a 12 compartment muffin tin). In each compartment, place three almonds, or divide the chopped almonds) Then, divide the coconut mixture, making sure you get an even mixture of coconut flakes and coconut oil. Place in a freezer (make sure it’s on a flat surface), and freeze until hard (about 30 minutes).


Now it’s time for the chocolate! You will need:

3/4 cup cocoa powder (not dutch cocoa)
1/4 cup of honey (I used a scant 1/4 of a cup)
1 cup coconut oil
1 tablespoon vanilla extract

3-Combine these ingredients in a 2 cup glass measuring glass and place in a pot of simmering water. Heat until everything is just melted, and remove from heat. Either whisk briskly, or use a hand blender to combine well (the hand blender is the easiest way to do this).

4-Take out the frozen coconut flakes mixture, and divide your chocolate mixture over it (about two tablespoons per muffin compartment).


5-Put back into your freezer, and freeze until hard (again, about 30 minutes). To get them out, simply slide a butter knife down one side, and pop it out. This is very easy to do, as long as you do it directly from your freezer.

Enjoy!

Kids in the Kitchen - Healthy Peanut Butter Cups

Happy Holidays everyone!

I wanted to make a healthy candy for a Christmas gift and I found a great recipe from the Nourishing Gourmet.  These are really easy and made with basic nutritious ingredients you probably already have on hand.  They include coconut oil, which may be new to you, but is one of my favorites for flavor and nutrition.  I will have a post soon on the benefits of coconut oil!

These are also something the kids will enjoy helping with.  When my granddaughter visited, she had fun making them with me and thought they were great.

Here is the recipe I used, adapted from The Nourishing Gourmet:

Homemade, Healthier Peanut Butter Cups

Homemade, Healthier Peanut Butter Cups
If you use another nut butter, you may need to add more honey. Peanuts are naturally sweet. For that matter, this is definitely a “to your own taste” recipe! And you can easily adjust the sweetener to satisfy you.

1st Layer:

3/4 cup of peanut butter (or use nut butter of your choice)

2 tablespoons honey

1 teaspoon vanilla (if you are making this gluten free, make sure to use gluten free vanilla)

1/4 cup of coconut oil

1/3 cup of chopped and toasted nuts, walnuts, almonds, or seeds

 

2nd Layer:

4 ounces of unsweetened chocolate

2-4 tablespoons honey *

1-In a small bowl combine the peanut butter, coconut oil, vanilla, first two tablespoons honey, and nuts. Mix until well combined.
2-Drop by the heaping teaspoon into mini cupcake pans. Place in freezer.
3-Chop chocolate into small pieces and place in the top of a double broiler (or, like I do, in a heat proof bowl that fits on top of a pot you have). Mix in the honey. Bring about two inches of water to a boil in the pot and place the bowl on top. Watch the chocolate carefully so that it doesn’t burn, stirring gently while the chocolate melts. When there are just a few chunks left in the chocolate, take off of the heat and allow it to melt completely.
4-Drop by the teaspoon over the peanut butter mixture and place back into the freezer. Freeze for 20 minutes. Take out, and using a butter knife pop them out. Keep in the freezer or refrigerator and enjoy!

*To toast the nuts, place in a dry pan over medium-high heat. Stir almost continually until they are starting to brown. Take off of the heat.
*Use honey to sweeten to your taste.