Month: November 2018

This talk applies to almost everything–we are so often focus on the “performance zone” rather than focusing on the learning zone. If we are not focused on continuous improvement, we are automatically going to fall behind. I’ve talked to my Dad about this a lot; he is a doctor and he constantly reads new studies and attends conferences to learn about the newest techniques. We want our doctors to use the most recent research rather than what they learned twenty years ago, right? That same principle applies to many skills, whether those skills are personal or professional. I hope you enjoy this talk and Briceño’s ideas about learning and improving.

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Do you feel the pressure to always live in the performance zone? Do you make time for the learning zone?

Where did 2018 go? I think everyone I know is saying the same thing, but it is hard to believe Thanksgiving is here again. Thanksgiving is my favorite holiday–it’s all about gratitude, food, and loved ones–what could be better?

Here is a list of my favorite Thanksgiving dishes:

1. Maple Roasted Winter Veggies– This is hands down my favorite veggie dish on the table every year; it’s light and fresh, but includes all the wonderful flavors of Fall! The pomegranate seeds are an absolute must–they add so much fresh flavor, plus beautiful color.

2. Gut-Friendly Jello Jigglers– I love Great Lakes Gelatin for all of its gut benefits and these  healthy jello jigglers are a great alternative to the sugar-laden version we typically include in our Thanksgiving line-up.

3. Spaghetti Squash Casserole – One of my favorite parts of fall is all of the amazing seasonal squash! This casserole is a great alternative to unhealthy creamy casseroles and packs the same flavor punch with plenty of protein and fiber.

4. Caulirice Stuffed Delicata Squash– Packed with Vitamin A and filling fiber, this is a great side dish for those avoiding the regular stuffing. This has a great savory sweet from the flavor combination of the sweet squash and liquid aminos.

5. Coconut Vanilla Raspberry Pudding– This is a great healthy dessert option that won’t leave you heading into a sugar crash! Low in carbs and high in fiber, it’s a great way to cap off a satisfying meal with something sweet.

6. Spiced Buckwheat  Pear Bread- This is a great gluten-free bread option made with hearty buckwheat flour and it packs a protein punch! This would be a great dessert option and would also be a satisfying addition to breakfast.

I hope you have a wonderful Thanksgiving! Let me know if you try any of these recipes.

The wildfires in California are raging on either side of the Bay Area–part of Los Angeles are up in smoke and a small town called Paradise north of San Francisco has been burned to the ground. The air where I live This talk is timely and I learned so much about why wildfires are becoming more and more common. Diversity, even in nature, is critical and serves a protective function, which is such an interesting parallel to the importance of human diversity.

 

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What was the most surprising thing you learned in this talk? Have you been following the California wildfires?

Beetnik Foods recently reached out to me to try some of their newest products. I love their frozen meal options–some of my favorites include the Lemon Chicken with Cauliflower Rice and the Peruvian Inspired Chicken Stew.While I still prefer to meal prep with homemade fresh options, these frozen meals come in handy in a pinch. They are healthy, USDA certified organic, gluten free, and hit all the nutritional boxes I look for when choosing a pre-made meal option. I am try to consume as little meat as possible, but I feel good eating the grass-fed beef and organic, humanely raised chicken included in Beetnik meals.

I got a chance to try out their new grass-fed meatballs over the weekend and was blown away! I never grew up eating meatballs, we generally did not eat that much red meat in my household, so I was not sure what to expect. The package is resealable so I took out enough meatballs for two and threw together a quick dish with spaghetti squash, marinara, and dairy-free parmesan cheese.

Prep was super easy with a short 12 minutes in the oven at 375:

I steamed my spaghetti squash in the microwave a few hours earlier. I cut my squash in half length-wise, scooped out the seeds, and filled each half with marinara sauce (my favorite brand is Whole Foods Everyday Value marinara). After the meatballs were cooked, I placed them in the squash and put them back in the hot oven for 15-20 minutes to warm up. I enjoyed my half over a bed of spinach:

The squash also tastes delicious with a sprinkle of parmesan cheese (I use GoVeggie! dairy-free parmesan cheese).

The meatballs did not have a bread texture, but instead tasted like real, hearty meatballs with a great Italian-inspired flavor. This meal kept me full for hours and didn’t even feel me weighed down like the typical spaghetti and meatballs might. I will definitely be using these again!

Curious about the nutrition stats?

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Disclaimer: I received this product from Beetnik Foods, but all opinions and thoughts are my own and represent my own experience.