My Daily Wellness Tip

It Seems Incredible that You Can Save Time, Be Healthier, Save Money in Only 30 Minutes

I'm eating more vegetables than ever and I am feeling great!

So many people say that eating healthy costs a lot more and takes so much time. I couldn't disagree more.

A large part of eating healthy means eating a lot of vegetables on a daily basis (ie 3-4 meals a day). You can pay up to 500% more if you buy the pre-cut vegetables. Or you could be spending up to 30 minutes a day with a knife and cutting board. With a busy lifestyle, time equals money, so you need a great system in place to help you stay on track.

Here is what I suggest: every Sunday afternoon go buy 7-8 different vegetables. Line up 10-30 ziplock bags (depending on how many family members you have). Put a bit of broccoli in every bag, a bit of cauliflower and so on... in less then 20-30 minutes you and your whole family will have all the vegetables you need for the week. And you will only need to clean your cutting board and knife once!

With this method, you only need to be disciplined once a week, every Sunday. Make sure you change up the veggies you choose from week to week. Now all you need to do is grab a couple of bags before you head out for the day and rinse them before you eat them. And... Oh YA! Rembember to eat them every day.

This will help you get lean, avoid colds, and have more energy. Seriously! Do it!!! Your family will appreciate it.

Thanks,
Jean-Michel Sauve

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Recipe - Asian Lobster Salad

Ingredients

SALAD:
* 3/4 pound cooked lobster meat, cut into 1-inch pieces
* 2 cups thinly sliced Chinese cabbage
* 1/2 red bell pepper, thinly sliced
* 4 scallions, thinly sliced
* 1 tablespoon toasted sesame seeds

DRESSING:
* 2 tablespoons rice wine vinegar
* 2 tablespoons reduced-sodium soy sauce
* 1 tablespoon canola oil
* 1 teaspoon sesame oil
* 1 teaspoon grated fresh ginger)

Directions:
For the salad: In a large serving bowl, combine lobster, cabbage, bell pepper, scallions and sesame seeds.

For the dressing: In a small bowl, whisk all dressing ingredients together. Pour dressing over salad. Toss gently to coat and serve.

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Healthy Eggnog Recipe

Ingredients;

6 cups almond milk (either unsweetened plain or unsweetened vanilla)
1 cup eggwhites (or I like to use at least 1 whole egg in there)
2 teaspoons vanilla extract
2 teaspoons rum extract
stevia to taste
2 x pinch nutmeg, ground
2 x pinch cinnamon, ground

In a medium saucepan heat the almond milk, eggs and stevia.
You’ll need to remember to stir continuously. Heat & stir until the mixture thickens slightly – enough that it can coat the back of a spoon.
Stir in the vanilla essence, rum extract, one pinch of nutmeg & one pinch of cinnamon.
Remove from heat (or microwave).
Cover with plastic wrap and refrigerate until the eggnog has cooled (at least 3 hours).
Just prior to serving, ladle your yummy low fat eggnog into glasses, and garnish each with an extra little sprinkle of ground nutmeg & ground cinnamon.

Serves: 6.

Coconut Baked Chicken

 

• 1 free-range organic chicken, cut up
• virgin coconut oil, melted
• 1 egg
• salt and pepper to taste
• 1 cup coconut flour
• ½ cup finely grated unsweetened dried coconut

Preheat oven to 350.

Wash, drain and pat dry the chicken pieces. Coat each piece with melted virgin oil. Beat egg in a large mixing bowl and add salt and pepper to taste. Add chicken to egg mixture and stir to coat.

Mix flour with finely coconut and coat each piece of chicken with mixture. Lightly oil glass casserole pan with coconut oil and place pieces of chicken in the pan. Bake on upper rack of oven for about 45 minutes in preheated oven.

*Chicken should be close to room temperature. Coconut oil stays liquid above 77 degrees. If your chicken is cold, the oil will solidify and break away from the chicken if not handled carefully.

Baked Blueberry Pecan Oatmeal Bars

I made this on Rogers Daytime TV today - this breakfast dish is full of antioxidants!

 

Ingredients;

 

2 cups oats

1/2 cup applesauce unsweetened

1/2 cup vanilla unsweetened almond milk
1 cup blueberries

1 egg

1/3 cup pecan peices

1/4 tsp sea salt

1 tsp vanilla extract

1 tsp cinnamon

stevia to taste

 

Mix dry ingredients, mix wet ingredients and then mix together. Bake for 40mins at 375 in an 8 x 8 pan.

 

Makes 8 servings - 133 calories, 5.4g fat, 18.4g carbs (2.7g fiber), 3.86g protein

 

Sweet Potato Cinnamon Crisps

Yummy sweet potato recipe I made last night!

Using a good grater with the 4 sides - use the side that makes round chip like pieces and grate the sweet potato. Place evenly (1 layer) on a cookie sheet (I prefer tin foil, easier to clean) and sprinkle with cinnamon and also stevia if you want extra sweetness like I do. Broil on high until edges are turning brown/crispy and enjoy!

1/2 a medium sweet potato is 50 calories - 12.5 grams of carbs.