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Rachel's Nourishing Kitchen · Page 10 of 38 · Nourish Your Body. Feed Your Soul.

My Dad, My Hero: 6 Lessons that Have Shaped My Life

While I write mostly about food on this blog, I also recognize the importance of taking a more holistic approach to life. Nourishment isn’t just about food. One of the most important ways we nourish ourselves is by how and what we think.

Being raised by two entrepreneurs who have been married for almost 36 years has given me unique insights into what working, living and loving can look like. They’ve shaped how I think and have encouraged me to think differently, to dream of what is possible.

My dad, in particular, has influenced me and served as one of my greatest mentors. With Father’s Day approaching, I thought this would be a perfect time to celebrate who he is in my life and to share with you lessons I’ve learned from him. dad-me-kid

He has taught me so much about pursuing work that I love, treating people with kindness, and dreaming big.

I spent some time reflecting on what I’ve learned from him, and I want to share those lessons with you – advice from my dad. Dad + advice = DAdvice 🙂

#1 Challenge Yourself

“Do something every year that scares the crap out of you.”

It’s one of the phrases I’ve heard my dad say more times than I can count. He practices what he preaches.

He celebrated his 66th birthday earlier this month by competing in the Raleigh Half Ironman triathlon. That’s a 1.2-mile swim in a lake (that was 81 degrees!) followed by a 56-mile bike ride and finished off with a 13.1-mile run. The very thought of those distances would be enough to discourage and intimidate most people, but my dad embraces races like these. dad-swim-run

As a 5-time Lake Placid Ironman finisher (2.4 miles, 112 miles, 26.2 miles), who is now training for his sixth race with my husband, who will be doing his first, my dad shows me and everyone around him that the greatest roadblock to what we can accomplish is our own limitations.

When he tells people he’s training for another Ironman, Half Ironman, or Olympic-distance triathlon, the first response is often a simple, “WHY??” followed by, “I get exhausted just THINKING about that!”

He’s not out to prove anything to anyone but himself. He knows that continuing to challenge himself in this way physically and mentally keeps him feeling and looking younger than he is. He learns new lessons with each race.

DAdvice #1: What’s one thing you can do in the next 6 months that excites you (and scares the crap out of you)? Make it happen.

#2 Question What’s “Normal”

My dad and I dancing at my wedding!

My dad and I dancing at my wedding!

What is “normal” anyway? Most of us decide that it’s “normal” to feel old and achy as we age, to be in a less than fulfilling job, or to settle for an “okay” relationship instead of an awesome one.

Why do we do this?

Because we don’t question it. We accept it. We assume it’s how things have to be.

It is what it is.

My dad has taught me by how he lives that those things don’t have to be normal. We can, in fact, shape our lives and the lives of those around us not by accepting what is but by thinking about what could be.

I’ve seen by how he lives that we can age and be well and have energy. That we can do what we love, love what we do, and get paid for it. That we can feel even more in love as we grow older instead of drifting apart or putting up with the other person.

My dad notices that most people his age have accepted that losing energy, feeling rundown, and having aches and pains are “normal” just because they’re common. But he refuses to accept that.

My dad and I at the summit of a mountain in Upstate New York last summer

My dad and I at the summit of a mountain in Upstate New York last summer

Because of his age, people often ask him when he’s going to retire. “From what, to what? I’m already doing what I love” is his response. That mindset has had a significant impact on my life and how I look at and pursue work.

He knows that moving his body and fueling himself with real, whole food are two of the keys to being able to compete in triathlons, spend his leisure time biking, swimming or running, and being so successful with his business. His life is a testament to Satchel Paige’s wise words:

paige-quote

DADvice #2: What’s one thing you’ve accepted as “normal” that might not be? What might the alternative be?

#3 Embrace What Makes You Different

If you’re someone who grew up feeling “different” from other people, you can likely relate to this one. File_000

My dad was always small for his age and maxed out at 5’6″, so he’s never been much of a physical presence. He was once asked whether his family was in the circus because of his size. He’s always told me that he liked being small because he could always make himself bigger. He felt badly for tall people because it was much harder for them to make themselves smaller.

He moved more than a dozen times when he was a kid due to his dad’s job, so he learned to be adaptable. He learned that humor is a great way to make friends, so he used it to his advantage throughout school (and to this day) as a way of disarming and connecting with people.

As a history teacher, he understands the importance of context, processes, and connections and uses what he has learned to help companies function more effectively, communicate better, and just “get along” as he says. I think he is brilliant at what he does, and he has helped thousands of people with his work.

He inspires me to do things differently in my work, just as he does with his. He’s totally comfortable doing things differently than everyone else. He embraces what makes him different and has taught me to do the same.

He and I recently co-presented a keynote session at the Frederick County SHRM (Society for Human Resource Management) annual conference and infused the talk with our unique approach to work and life. It was SO MUCH FUN!

dad-fcshrm

DADvice #3: In what ways are you “different” from other people? What makes you unique? If you can’t think of it yourself, ask your friends or someone else who knows you well.

#4 Pursue Lifelong Learning

If any of us buys my dad a DVD as a gift, we know to buy the “extended” edition that includes the director’s commentary because my dad will want to know the story behind the story…every time. He’s one of the most eager learners and voracious readers I’ve ever met. As a result, he stays relevant, offers new insights to his clients, and is always ready to share the latest and greatest teaching with anyone who will listen.

He describes his business as an “interest-driven” business and incorporates his new knowledge into how he consults with companies and individuals. One cool thing he’s helping companies do now is drive negativity out of the workplace using principles he and my mom have learned through marriage workshops they’ve attended.

Whether he’s reading the paper or a new book, talking to a sought after expert, or learning a new swimming or running technique, he constantly pursues new skills and knowledge, so he can continue to grow and feel alive.

DADvice #4: What’s something that interests you? What would you like to learn more about? This week, order a book, sign up for a class, tell a friend. Make forward progress.

#5 Be Humble and Grateful

In the spring of 2009, I almost lost my job. Health care reform legislation had been passed and the need for a full-time wellness person in a small firm was questioned. I remember when I was called into my boss and CFO’s office and was informed that I could stay onboard and take on another position or hang around for a few months while I found another job. It’s not like there was a resume service TX or something like that, that could help me get ready for a new job at the time.

I was stunned.

I remember calling my dad in anger and frustration, “Can you BELIEVE this?” I went off about my boss at the time and how I felt taken advantage of by her. I wasn’t feeling heard. I had even started copping a (noticeable) attitude with her when she asked certain things of me. At times, I told her “it wasn’t my job” to do what was, in fact, her job. (That phrase is, quite possibly, the LEAST effective thing to say…ever. I’d advise against it unless you have a new job lined up). My negativity began permeating other aspects of my work.

I had become indignant. My pride had gotten the best of me.

With his years of wisdom and a strong knowledge of my heart and how I’m wired, my dad did what he does best and helped me see things differently. He was the only person who could have lovingly told me what I needed to hear, not what I wanted to hear. “Honey, she’s your boss. If she asks you to get coffee every morning, you do it. You have a pretty good gig there. You get to do a lot that interests you, you have good benefits, good opportunities, and you work for a good person. Take all of that into consideration.”

He was right. I had gotten proud and felt entitled. What I needed was to be humble and grateful.

DADvice #5: How can you shift your mindset to focus on what is working and what you DO like instead of dwelling on what you don’t? What we focus on expands. One idea is to focus on 3 things you are grateful for each night before you go to bed.

#6 Go for It

Perhaps more than anything else, this advice from my dad has shaped my approach to what I do. Whether I’m pursuing an opportunity or a promotion or want to meet someone I admire, I hear my dad’s words over and over again and have shared them with others:

“The worst thing they’ll tell you is ‘no’.”

Most of us are afraid of rejection. It doesn’t feel good. It makes us feel inadequate, insecure, less than. But so does not trying. If we never try, we’ll never know what is possible.

So, why not ask?

Last year I was recognized as the #1 Health Promotion Professional in the U.S. by WELCOA and was in San Diego for their wellness conference and another conference. A renowned expert in the field whom I admired was to be one of the keynote speakers at the second conference. I had read his book and articles, watched him on videos, and was inspired and impressed by what he was doing.

So, I found his email address on his website and emailed him to tell him how much I admired him and how I would love to meet. Not only did he give me his cell phone number, but he spent nearly three hours at dinner with just me one night of the conference! I was incredibly honored. It was something I will never forget.

Simply because I took a risk…and asked.

Dr. David Katz and me after dinner in San Diego!

Dr. David Katz and me after dinner in San Diego!

DADvice #6: What is something you want that you’ve been too afraid to ask for? Who’s someone you want to meet or talk to that you think is too “big” for you? Ask. Reach out to them. The worst they’ll say is “no”.

I’m grateful to have the opportunity to learn so much from my dad and his example. I know that his influence has shaped my mindset around work, the body, my marriage and how I treat people. I hope the lessons he’s taught me speak to you today.

Remember to challenge yourself, question what’s “normal”, embrace what makes you different, pursue lifelong learning, be humble and grateful, and go for it!

Our Kitchen Renovation Is FINISHED! {Before & After Pics!}

When we bought our house almost three years ago, we knew one thing for certain – we were going to knock down the wall between the kitchen and the dining room. We live in a rancher built in the 1950s, so open floor plans were definitely not a thing back then.

Our oak cabinets were dated, we had very little counter space, and our Pepto-pink pocket doors needed to go! From a practical standpoint, the layout made it impossible for us to talk with our guests and prepare food at the same time.

We were ready for a change.

kitchen-before-demo

To complicate matters a bit, I’m incredibly indecisive when it comes to interior design. Selecting colors, styles, and layouts is NOT my thing.

When we were first coming up with ideas, I was convinced I wanted “warm” colors and a sunshine-y feel to the room – from countertops to paint colors. Oh, and I was adamant about a modern look. I told myself and anyone I talked to that the one thing I did not want was a modern look.

Sooo, naturally, we ended up with…dark gray porcelain tiles, a grey-beige paint color, white cabinets, nickel fixtures and a cool countertop with hints of plum – pretty much the exact opposite of what I thought I wanted!

Now that it’s finished, we love it!kitchen-new-full

Can I tell you how AMAZING it is to have counter space?? Soft-close drawers and doors? A pantry? Space to move? A place to entertain guests?

We used Craftmasters Remodeling to do the job, and they did pretty amazing work, making our (limited) vision into reality. We couldn’t be happier with how everything turned out 🙂

Here are some before and after shots of our old to *NEW* kitchen!sink-before-after kitchen-doorway-before-after full-before-after

I know people like to know the particulars of renovation jobs like this, so I will do my best to let you know where different things came from:

  • It’s amazing to finally have some storage! Our cabinets are by Wolf and are the York style in white. We highly recommend the drawers for pots and pans and the rollout shelves in the pantry!
  • We bought these drawer liners for our spice drawers from Amazon, so we could easily organize and access our herbs and spices.

kitchen-storage kitchen-pantry

Now, let’s take a look at some of the fun decorative stuff. We used greens and purples / plums as our accent colors, since our countertop has hints of plum in it and because I’m kind of in love with the color purple.

kitchen-decor

Our wall artwork is from Marcella Kriebel. She does BEAUTIFUL watercolor art. Speaking of the walls, we’re looking to update a different room in the house soon; we’re not sure which one yet but we know we want to radically change the walls in some way. One of the thoughts we’ve had is to get some peel and stick wallpaper as we’ve seen some really nice designs. But for now, we’re quite happy with the wall artwork we have as it does bring some character to the otherwise bare walls.

I have a few more prints from her that we will be framing and hanging in other rooms in the house. She’s based nearby in D.C. but ships everywhere. She’s also on Etsy, so check out her stuff.

The frames on the ends are a Vintage Stone Grey wood frame from The Rusty Roof on Amazon.

kitchen-art-collage

So, there you have it!

Rachel (& Bill’s!) Nourishing Kitchen is complete 🙂 I’m excited to see what will happen in our new space and look forward to sharing with you some new videos I will be filming using the island. I hope to host some smaller cooking events in our home, so those of you who are interested in having a more intimate and cozy class can join.

Now, I’d love to hear from YOU! What do you think of the renovation? Feel free to leave a comment below.

The Best & Healthiest Potato Salad I’ve Ever Had {No-Mayo!}

I have to admit, I’ve never been a fan of egg, potato or pasta salad. My parents never served them when I was growing up, and I’ve always had an aversion to mayonnaise, so cold, prepared salads were never appealing to me.

Last year, for my sister-in-law’s bridal shower, I signed up to make a few dishes. I know how much most people like potato salad, so I was determined to find a recipe that was delicious AND nourishing…and one that I would want to eat.

Cookie and Kate, an awesome food blog, had a recipe for an Herbed Red Potato Salad that was mayo-free and looked delicious, so I knew that was the one to try.

potato-salad-aerial

It was a HIT! And it made me realize that, prepared a certain way, I could learn to love potato salad, too. It’s light but creamy and packed with flavor from the herbs and garlic. The potatoes melt in your mouth, and you’ll have a hard time not going back for seconds. It’s THAT good!

Potatoes sometimes get a bad rap, but the neat thing about this particular potato dish is that it tends to have a lesser impact on blood sugar because of what happens when the potatoes are given the chance to cool. Resistant starch forms.

In a blog post titled, “How Resistant Starch Will Help to Make You Healthier & Thinner,” Dr. Amy Nett gives us the scoop on what resistant starch is and why it’s helpful:

“Resistant starch (RS) is a type of starch that is not digested in the stomach or small intestine, reaching the colon (large intestine) intact.  Thus, it “resists” digestion.  This explains why we do not see spikes in either blood glucose or insulin after eating RS, and why we do not obtain significant calories from RS.”

Cool, huh?? 🙂

You’re going to want to make this salad for your next dinner, potluck or cookout. Everyone will love it!

Click here for the recipe from Cookie + Kate!

potato-salad-titlepotato-salad-closeup

Food Safety Tip: Just remember to keep the salad chilled and temperature controlled (under 41 degrees or over 135 degrees) if you bring it to a cookout. Keep cold food cold and hot food hot. Potatoes can be carriers of foodborne illnesses when their temperature is allowed to vary (it’s the potatoes NOT that mayo that can make us sick!)

Cherry Tomato, Asparagus & Quinoa Spring Salad

We just came back from an amazing weekend in Raleigh, North Carolina, where my husband and dad (whose 66th birthday is today!) finished the Half Ironman Triathlon. They swam 1.2 miles, biked 56 miles and then ran 13.1 miles! It was a HOT day, but they did it! All of their hard work is preparing them for the Lake Placid Ironman on July 24th. I’m working on a post about the experience from this weekend, so stay tuned for that post later this week 🙂

In the meantime, I wanted to share a recipe for a salad I’ve made a few times already this spring, mainly because of how simple it is. It’s a dish you could bring to a potluck or enjoy for lunch or dinner.

And it includes one of the veggies that is in season here on the East Coast – asparagus!asparagus-closeup

Asparagus is one of my favorite springtime foods that is incredibly versatile and easy to make. You can steam it, bake it, saute it, or grill it. You can even use it as an ingredient in soup, but I’ve yet to try that.

I came up with this recipe after spending a beautiful afternoon with my friend, Lisa, and her two kiddos. When I got home, I took a look at what was left in the fridge and decided to put this salad together. The ingredients are simple – quinoa, onions, garlic, tomatoes, lemons, and asparagus.

This recipe embodies the wise words of Julia Child…Julia Child Quote

Think of this recipe as a template or a guide. Start with a cooked grain like quinoa or rice + onion and garlic base + 3-4 cups of veggies of your choice + vinaigrette. The other day when I made it, I threw in some arugula. Another time, I might use spinach instead or sub in some roasted red peppers for tomatoes. Use what you have 🙂

Cooking does not have to be stressful, and using templates like this can make it more fun and freeing!spring-quinoa-salad-aerial-coverspring-quinoa-salad-closeup

Ingredients

1 cup uncooked quinoa, rinsed (will yield about 3 cups cooked)
2 cups water
2 tablespoons extra virgin olive oil
1 medium red onion, diced
2 cups grape tomatoes
1 bunch asparagus, woody stem (bottom 1″) removed and the rest chopped into 1-inch pieces
1/4 cup water
zest and juice of one lemon
1/2 teaspoon coarse sea salt
1/4 cup extra virgin olive oil
2 cloves garlic, minced
1/4 cup fresh basil, leaves rolled and thinly sliced
coarse sea salt and freshly ground pepper to taste

Directions

  1. Combine 1 cup quinoa with 2 cups water in a medium pot and bring to a boil. Reduce heat to low and cover. Cook for 12-15 minutes or until almost all of the water is absorbed. DO NOT STIR QUINOA. Remove quinoa from heat and leave covered for 5 minutes to steam. Remove lid and fluff with fork. Set aside.
  2. Add olive oil to large skillet over medium heat. Saute onions for about 5-6 minutes or until they begin to soften. Add tomatoes and cook for 6-8 minutes. Add asparagus and 1/4 cup water. Cook for 4-5 minutes or until asparagus is crisp tender and still bright green. Remove from heat. Add vegetables to quinoa and toss to combine.
  3. Whisk lemon juice, zest, garlic, salt and pepper together. Add olive oil and continue whisking until evenly combined. Pour dressing over salad, sprinkle basil on top, and toss everything to combine. Serve warm or chilled.

Hail, Caesar! Kale Salad {Hubby-Approved}

Caesar salads are one of the most universally loved salads…even for people who don’t like salads that much.

Since removing dairy from my diet a few years back, I’ve had to get creative about how to recreate the tastes and textures I enjoyed for so many years from things like cheese and Caesar dressing. I’ve tried a few recipes, but none really worked for me.

Until this one.

It’s from one of my favorite blogs – ohsheglows – written by Angela Liddon, who is a fellow lover of colorful, vibrant, plant-based foods. I’ve been making recipes from her blog for years and LOVE them.

I knew I had to try her Caesar salad recipe.

I’m SO glad I did! My husband, Bill, and I CRUSHED this salad. As in, we ate almost the whole thing in one sitting 🙂

The dressing was thick and creamy and had just the right amount of tang. We used rosemary Chickpeatos instead of making Angela’s chickpea croutons, but I plan to try her recipe for those at some point in the future. chickpeatos-full-bag

The only ingredient that I didn’t have already and had never bought before was Worcestershire sauce. And you don’t have to get the vegan version, as the recipe suggests. Just use what you have!

Also, try not to let new ingredients in recipes intimidate you. Grocery stores offer more options than ever these days, so I’ve not had a problem finding things. The natural / health food aisle of the larger grocery stores carry most of the ingredients in recipes I post on this blog. My favorite stores locally are MOMs Organic Market, Whole Foods, Wegmans and Trader Joe’s.

You have to try this recipe! It’s delish 🙂

*Click here to get the full recipe for this Crowd-Pleasing Caesar Salad from ohsheglows!*

vegan-kale-cesar-aerial

 

 

Easy One-Pan Meal: Baked Salmon, Potatoes & Asparagus

As much as I like experimenting in the kitchen, I also think it’s fun to explore other blogs and cookbooks to find inspiration for the next great meal idea!

Last month, we tried something new and used the meal planning service from Relay Foods, an online grocery store that makes grocery shopping quick and easy. The last time we used their meal planning service, we made a yummy black bean soup and kale slaw with our friends Zach and Kiersten a few weeks before they said, “I do.”

I was curious to see what Relay’s One Pot Meal options looked like, since I’m not a huge fan of the clean-up part of cooking. I found a One Pan Salmon, Potato and Asparagus dinner that looked easy to make. Asparagus is in season, so I thought it would be a great way to showcase that veg.

asparagus-closeup

What I loved about the dish was its simplicity and how delicious it was! Not only that, but two of the main ingredients are mood-boosting foods that I wrote about in my last blog post – folate-rich asparagus and wild caught salmon.

Folate is one of the most important nutrients we can eat and is found in leafy green veggies, asparagus, lentils and other beans. It plays a key role in helping our body produce the mood-balancing and boosting neurotransmitter, serotonin.  The omega-3 fats in the salmon feed our brain and help our body reduce inflammation, which is at the root of so many of the diseases that are taking life from our years and years from our lives.

I bet you will enjoy this delicious dish as much as Bill and I did!

**UPDATE: Relay Foods was bought by Door to Door Organics in 2016, which has since shut down. For more ideas about online recipe options and meal kits, check out one of these options:

Here is the link for a similar recipe from Simply Recipes, since Relay Foods is out of business.

one-pan-final

 

5 Ways to Boost Your Mood…with Food!

I’ve had the privilege of teaching a two-part series about Eating Empowerment and creating a judgment-free, joyful relationship with food at the Institute for Integrative Health in Baltimore.

In the first session, we talked about reframing eating. We started with this funny video clip from one of my favorite comedians, Jim Gaffigan. He’s spot on and had everyone laughing!

We spent the rest of our time connecting with why we eat, how it makes us feel, and the impact it has beyond our plate. We talked about and experienced the power of slowing down enough to be aware of how we eat, so we can be more present and take time to truly taste and savor our food. We want to move away from guilt, shame, and judgment and toward freedom, joy, and enjoyment. I’ll be writing future blog posts to recap our discussion on each of those areas in more detail, so if you missed the workshop, stay tuned!

In the second workshop of the series, Dr. Chris D’Adamo and I highlighted the best ways to nourish ourselves, to eat in a way that makes us feel empowered instead of overwhelmed and powerless.

If you want to start feeling better, think more clearly, boost your mood, reduce anxiety, and get sick less often, then you’ll want to upgrade your eating by adding in more of these foods. You could use a Mood Supplement to try and improve your mood. However keep reading to see the benefits to your mood that can be found in different food items.

top-mood-boosting-foods

#1: Probiotic-Rich Foods

Since two of the most important mood-boosting neurotransmitters – serotonin and dopamine – are produced with the help of our digestive system (the “gut”), it’s important that we give our body what it needs to make that happen.

SerotoninThink of serotonin as the neurotransmitter that helps us maintain mood balance, reduce anxiety and keep calm. Patients with depression often take medication that affects their serotonin levels. These types of medications could include the use of trying alternative products, similar to those that you may find at Blessed CBD, to help with the reduction of depression and anxiety. Low dopamine production is associated with apathy and a lack of motivation. It’s often called the “motivation molecule” because it provides the drive and focus we need to be productive. It’s also in charge of our brain’s pleasure-reward system. We want to help our body produce enough serotonin and dopamine to help us feel calm, focused, and happy.

What we eat and drink can affect our serotonin and dopamine levels. Specifically, consuming probiotic-rich foods is one way to promote digestive health the production of these mood-balancing neurotransmitters. Many of us, including me, have taken lots of antibiotics, which wipe out all of the bacteria in our gut, so it’s important that we replenish the good guys and keep the bad guys in balance. Think probiotic = pro-life; antibiotic = against life. There are many supplements that are probiotics too. Dopify by Vitamonk is a prime example of this and will make you feel much more positive about the day ahead.
So, what are some food-based sources of probiotics?

Sauerkraut, miso, plain and fermented yogurt from grass-fed cows (if you can tolerate some dairy), tempeh (recipes here!), pickles, kimchi, and kefir, just to name a few.Probiotic Rich Foods

Some of my favorite kinds of fermented foods are:

  • Hex Ferments sauerkraut, kimchi, and kombucha (Baltimore-based. You can find them at Whole Foods, MOMs, Graul’s, and Eddies as well as at the farmer’s markets)
  • Bubbies pickles and sauerkraut (Click here for where to buy near you)
  • Tempeh (This is the brand we like)

#2: Focus on Folate-Rich, Antioxidant-Rich Foods

Folate is a naturally occurring B vitamin that is found in plant foods, including lentils, chickpeas, spinach, asparagus, pinto beans, beets, romaine lettuce, bok choy, cauliflower, broccoli, and broccoli. It comes from a Latin word that refers to foliage or leaves, so that should help you remember where to find it 🙂folate-rich-foodsFolate is important for a number of reasons, but one of its most important roles related to mood is helping our body convert amino acids (the building blocks of protein) into neurotransmitters like serotonin and dopamine. Neurotransmitters are the brain chemicals that communicate information throughout our brain and body. They send signals between nerve cells (AKA neurons).

Not only that, but folate-rich foods also tend to be packed with fiber and antioxidants. Think of antioxidants as the rust-busters – they help protect our body from damage from the inside out and reduce inflammation, which is linked to a wide range of health issues, including mood disorders. Fiber, which is only found in plant foods, protects our heart and it’s safe to say that food that is good for our heart is also good for our brain.

To experience how delicious folate-rich, antioxidant-packed foods can be, we enjoyed my Taste the Rainbow Kale Salad, which is always a hit!Kale aerial

#3: Power Up with Protein

Despite all of the fuss about protein these days, the good news is that very few of us are deficient in it. But that doesn’t mean we’re off the hook. Most of us aren’t consuming high quality versions of protein. Protein and the quality of protein we eat is important because of the role of protein’s building blocks – amino acids – in the production of our neurotransmitters, hormones, enzymes, and tissues.

Protein, specifically animal sources of protein, are packed with B-vitamins, which are crucial for energy and mood balance.

For years, I was not breaking down protein properly because all of the acid blockers I was taking were shutting off my stomach’s production of stomach acid, which helps the body break down proteins into amino acids. My energy was affected and my hormones were out of whack as a result, so I’ve experienced firsthand how important it is to make sure we are taking in quality forms of protein and that our body can break them down.

Protein is found in plants and animals. Here are a few sources of protein to consider: oysters; cold-water fish like wild caught salmon, sardines and mackerel; halibut; lamb; turkey; tuna; grass-fed beef; pastured chicken; cage-free/pastured eggs; beans, lentils, peas; nuts like walnuts, almonds, pecans, etc.; hemp seeds, pumpkin seeds, sunflower seeds; nut butters, peanut butter. You might also be surprised to learn that hemp protein is good for muscle retention and inflammation reduction, so give that a go too!protein-rich-foodsWhat I mean when I say “quality” is to aim for grass-fed, pastured meats or poultry; wild caught seafood; and cage-free eggs from chickens that were allowed to roam freely on pastures like chickens are supposed to do.

During the session, we munched on one of my favorite protein and fiber-packed snacks – rosemary Chickpeatos! They’re roasted chickpeas tossed with sea salt and rosemary, and I love them as a snack or as a substitute for croutons on a salad. They are SO GOOD!chickpeatos-bag

#4: Feel Good about Fat

60% of our brain is made up of fat, so we want to make sure we’re nourishing ourselves with high quality fat that our brain and body can use, so we can feel good. When it comes to fat, quality matters, so we want to opt for anti-inflammatory fats found in foods like avocado, walnuts, flax seeds, chia seeds, hemp seeds, almonds, pumpkin seeds, and wild caught salmon.

feel-good-fats

Deficiencies in omega-3 fatty acids has been linked to mood disorders, as clinical, integrative nutritionist Jason Bosley-Smith shared in this blog post. He suggested consuming cold water fatty fish such as salmon, tuna, and sardines, as well as walnuts to up our omega-3 levels.

Another higher fat food that has other mood-boosting benefits (enhancing serotonin and dopamine production) is CHOCOLATE. So, we enjoyed some of my super food trail mix that is full of nuts, seeds, shredded coconut, berries, and cacao nibs!

trail mix

#5: Herb & Spice It Up!

Herbs are spices are often overlooked as tools in our food. Back in the fall, I had the pleasure of meeting and spending the morning with Rebecca Katz, a culinary nutrition expert and author who is incredibly passionate about using herbs and spices.

Mint is a powerhouse and boosts alertness and memory. Rosemary has been linked with better brain functioning and at keeping depression at bay. It helps us improve concentration and focus. Thyme contains brain-boosting vitamins A and C and contains some iron which is important for brain health as well. Other potent brain-boosting herbs include oregano, basil, and sage.

Spices like turmeric, ginger, cinnamon, clove, cardamom, and cumin also have brain and mood-boosting properties, so we want to include more of them in our diet. When it comes to cooking, Rebecca Katz shares a helpful tip:

And here’s what you need to get about cooking with herbs and spices: Spices go in at the BEGINNING of your cooking and herbs go in at the END.

Another way to add in more herbs and spices is by having tea each day. We shared in some Chamomile Lemon Tea from Numi. Here are a few of my other favorites:

  • Traditional Medicinals – Chamomile Lavendar (so calming!)
  • Organic India – Lemon Ginger (stress-relieving and reviving) or Masala Chai (energizing)
  • Pukka – Three Mint and Three Cinnamon (invigorating)
  • Truebroc Green Tea (calmness, relaxation)

We closed by talking about the importance of having your nutrient levels checked to ensure you’re not deficient in any of these crucial mood-boosting nutrients. I recommend seeing a functional medicine practitioner for further guidance on that topic.

So, there you have it! A look at some of the best mood and brain-boosting foods. You’ll notice that many of the recipes on my blog use a lot of those foods. I want to make it easier for you to eat in the most energizing, nourishing, delicious way possible!

Bill’s Chocolate Peanut Butter Energy Bites

My husband, Bill, is in the process of preparing his mind and body for an epic life event – his first Ironman triathlon in Lake Placid, New York this summer.

With only one triathlon under his belt, he knows what he is about to do in a few short months is no small feat, but he is determined to make it happen.

He’s training with my dad, who has completed five Ironman races since starting at the age of 56, and will be competing in his sixth Ironman with Bill at the age of 66.

Dad Bill Columbia

Bill has been diligent about his training, putting to use the discipline he’s learned as a lifelong athlete.  His training schedule is rigorous and requires activities like four-hour bike rides on a Saturday morning and 5:00 a.m. swims at the gym in order to be guaranteed an open lane.

People often ask me, “Are you going to do one?” (Translation: Are you going to swim 2.4 miles in a lake, bike 112 miles through the mountains, and then run a marathon (26.2 miles)?)

Hmmm, let me think about that…probably not 🙂 It doesn’t appeal to me in the least!

What does appeal to me and what I do enjoy is making sure Bill is well fueled and nourished. Eating well is an often overlooked aspect of athletic training. It’s critical for ensuring your body has enough energy and strength to endure long training hours and essential for speeding up the recovery process.

By modifying his diet over the years, Bill has connected why and what he eats with how he feels and functions. We eat as Michael Pollan suggests – real food, not too much, mostly plants – so our diet is packed with nutrient-dense foods. He eats the way he does to fuel and nourish himself, so he can perform physically at the highest level. One of his favorite fueling snacks, especially on the days of early morning workouts, are these chocolate peanut butter energy bites. PB Choco Bites

Packed with healthy fats, fiber and protein, these little no-bake bites are energy-dense, meaning a little goes a long way.

For someone like Bill, popping a few of these before, during or after all of those hours of training stokes his fire, since he’s burning a lot of energy. But for the rest of us, one or two a day will do.

Like most of my other no-bake bites, these tasty treats require a food processor, so if you don’t have one yet, I would highly recommend adding it to your wish list. They’re not super expensive but are incredibly versatile. We have a Cuisinart one and use ours just about every other day!

PB Choco Bites Title

Ingredients

  • 1 cup old-fashioned rolled oats (I love Bob’s Red Mill gluten-free oats or Trader Joe’s)
  • 1/2 cup shredded coconut
  • 1.5 cups Medjool dates, pitted (find these in the produce section of the grocery store)
  • 2/3 cup natural peanut butter
  • 1/2 cup raw cacao powder
  • 1/4 teaspoon fine grain sea salt (add 1/4 tsp more if your peanut butter is unsalted)
  • 1 teaspoon vanilla extract

Directions

  1. Put oats and shredded coconut in the food processor fitted with the S-blade and run until it reaches a fine meal, about 45-60 seconds.
  2. Add the remaining ingredients and process until everything is evenly combined.
  3. Form dough into 1-inch balls with your hands and roll gently between your palms to even out the edges. Store in the fridge or freezer.

Cheezy Cauliflower Nachos {Dairy-Free, Gluten-Free}

We’re in the FINAL stages of our kitchen renovation, and I can’t wait to show you all the before and after pics! It took so long to find the right styles and materials, and we spent so long looking through different kitchen designers melbourne for some inspiration (we heard they were really good)! So I am finally excited to see our before and after pics to see how far we have really come. I’m waiting for some frames to arrive to hang up artwork, and then I’ll reveal the final look. It’s been very exciting! 🙂

On Thursday night, we decided that we’d had enough of eating dinner in our basement. We brought most of our kitchen stuff upstairs and started putting food, cups, plates, bowls and other accessories in their new homes. For the first time in my life, I have a pantry and soft close drawers and doors! It’s the little things.

We decided to break in the kitchen by making our first dinner in the new space that night. And we shared some pretty nasty champagne to celebrate! Me and Bill Cheers

Inspired by a recent visit to the AWESOME MOMs Organic Market and cafe in Hamdpen, I decided to take a stab at making vegan cauliflower nachos, a dish they had on their menu at the Naked Lunch cafe. My friend Katie and I split it the other day when we met up for lunch, and it was delicious!

As a kid I never ate beans, brown rice, avocados or scallions, so everything in this dish represents quite a few transformations along my food journey. Our taste buds are highly adaptable, so give foods you’ve previously sworn off a second chance!

Since removing dairy products from my diet (here’s why I did), I’ve missed some of the creamy goodness dairy-based foods provide. But, because my body feels and functions so much better without them, I don’t consider it a struggle to be without them. And that’s what motivates me to find alternatives like the cheese-y sauce used in this recipe.

The “cheese” sauce has a bit of a kick to it (back off the cayenne if you want less).

Cheese Sauce CloseupIt’s creaminess comes from the cashews and tahini, two ingredients I use in a lot of my recipes that you can find at just about any grocery store (find tahini in the natural food aisle or international aisle in the Mediterranean section).

We haven’t made this cheese sauce in over two years, and Bill liked it so much that he said, “We need to make a batch of this stuff every week!”

From start to finish, this recipe comes together pretty quickly, as the cauliflower takes very little time to roast and the cheese sauce can be whipped up in a matter of minutes in the blender.

Vegan nachos pic

Ingredients

  • 1 head cauliflower, cut into bite-size pieces
  • 2 tablespoons extra virgin olive oil
  • 2 cups cooked brown rice
  • 1 15-ounce can no sodium added black beans, drained and rinsed (Eden Organic or Field Day Organic are our go-tos)
  • 1 avocado, diced
  • 2 scallions, chopped
  • Sea salt and black pepper to taste
  • 1 batch noocho cheese sauce

To learn more about the ingredients in the noocho cheese sauce, check out this blog post I wrote about it previously.

Directions

  1. Preheat oven to 400F.
  2. Toss cauliflower with olive oil and a few pinches of sea salt and pepper. Roast on a baking sheet for 10-12 minutes or until golden brown and a fork pierces through easily. Remove from oven and set aside.
  3. Add rice and beans to a medium bowl and stir to combine. Top with roasted cauliflower, avocado, scallions, and noocho cheese sauce.

Ginger Lemon Energy Bites {Gluten-Free, Paleo}

We’re approaching the final week of construction on our kitchen (YAY!), which has been going on for almost two months. I’m excited to get back in my kitchen so I can come up with more delicious, nourishing recipes to share with you!

One piece of equipment I’ve had access to throughout the remodel process is my food processor. It is one of the most versatile and useful tools in our kitchen. We use it to shred cabbage and carrots and to whip up hummus, pesto, and chocolate avocado pudding.

But we use our food processor most often to make raw, no-bake energy bites, including these Cherry Chocolate Brownie Bites, Coconut Chai Almond Butter Bites, and Snickerdoodle Donut Holes.

I wanted to come up with a new no-bake bite recipe to celebrate my friend Jinji’s birthday. She makes our favorite chocolate treats that I slowly savor on a weekly basis, so I thought I’d check with her to see what flavor combinations she might like. Lettuce Party Card

Citrus

Coconut

Ginger…LOTS of ginger.

Ginger for Jinji 🙂

I took her inspiration and combined a few tastes and textures that I thought would complement each other and came up with my newest no-bake recipe!

The bite from the ginger, zing from the lemon zest, tartness of the cranberries and a pinch of salt come together in a special way in these energy bites. For more energy bite recipes, check out this page.

Ginger Lemon Bite Closeup Ginger Lemon Bites TrioGinger Lemon Bite Wrapper

Ingredients

  • 1 cup raw cashews
  • 1/2 cup shredded coconut, unsweetened
  • 2/3 cup Medjool dates, pits removed
  • 1/2 cup dried cranberries
  • 1 tablespoon ginger root, peeled and grated
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon fine grain sea salt

Directions

  1. Process cashews and coconut in a food processor until it reaches the consistency of a fine meal/flour.
  2. Add the rest of the ingredients and process until the ingredients start sticking together.
  3. Shape dough into a small ball with your hands and roll to smooth them out. Store in the fridge or freezer.

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