INGREDIENTS
1 cup vanilla-flavored unsweetened almond milk
1 cup plain Greek yogurt
1 teaspoon pure vanilla extract
1/4 cup chia seeds
2 cups strawberries, hulled and chopped
1/4 cup sliced almonds or walnuts
Optional: If you want to increase the protein, add in a scoop of vanilla protein powder!

DIRECTIONS
1. In a medium bowl, gently whisk the almond milk, yogurt, and vanilla until just blended.
2. Whisk in the chia seeds; let stand 30 minutes.
3. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.
4. The next day, in a medium bowl, toss the berries and mix in the almonds.
5. Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.

Serves 2

Ingredients:

1 tablespoons olive oil
1 green onions, chopped fine
½ red pepper, chopped
1 clove garlic, chopped fine
1 package frozen, chopped spinach, fully thawed and drained
½ pound ground turkey breast
½ tablespoon fresh parsley chopped
½ teaspoon fresh oregano (or 1/8 teaspoon dried)
dash of hot sauce (like Tabasco)
freshly ground pepper, to taste

Method:

1. In a nonstick pan, sauté the onion, red pepper, and garlic in olive oil over medium heat until tender (about 5 – 7 minutes). Set aside and let cool.
2. Over the sink, squeeze all of the water out of the spinach.
3. In a large bowl, combine ground turkey, spinach, and the sautéed onion mixture. Season to taste with the herbs, pepper, and hot sauce.
4. Form 2 burger patties.
5. Heat the nonstick skillet to medium high. Cook the burgers in the hot pan for 5–7 minutes per side, until cooked through.
6. Serve wrapped in lettuce leaves or on top of mixed greens with a side of sliced tomatoes.

Relax and indulge in this recipe from the Cal-A-Vie Living Gourmet Spa Cuisine. It tastes every bit as divine as it looks, and with the added protein from the tofu and yogurt, it won’t spike your blood sugar like other desserts!

Mocha Mousse

Ingredients:
2 Tbsp. Kahlua
1 Tbsp. Instant coffee granules (optional)
2 (12-oz.) packages of light extra-firm silken tofu
1/2 C. baking cocoa
1/2 C. pure maple syrup
1 Tbsp. vanilla extract
1 tsp. ground cinnamon

Directions:

1. Heat the Kahlua in a small saucepan. Add the coffee granules and stir to dissolve completely. Combine the tofu with the baking cocoa, maple syrup, vanilla and cinnamon in a food processor fitted wit ha metal blade.
2. Add the coffee fixture and process for 7-10 minutes or until thickened and smooth. Spoon into a bowl and chill for 20 minutes or longer. Garnish with raspberries and fresh mint.
3. For a nice presentation, alternate layers of the mousse with Siggi’s fat-free greek vanilla yogurt.

Yields 6 servings.

Ingredients:
8 oz hot water
1″ ginger root, chopped
Juice from 1 lime or lemon
1 drop Oregano oil
1/4 tsp Cayenne Pepper

Directions:
Peel the ginger, then chop the into small chunks. Put in the bottom of a mug along with the oregano oil. Pour in the hot water. Squeeze the juice from the link into your mug, and sprinkle with cayenne pepper.

1 – Extra virgin olive oil – Yummy in salads and marinades, and drizzled on top of anything from salmon to chicken
2 – Flavored Vinegar – Use with olive oil as a dressing on your salad! Plus, vinegar helps open up blood vessels to improve blood flow.
3 – Course sea salt – Yes, the CDC recommends limiting your salt intake. But be careful, because regular salt is often prepared and processed.
4 – Beef or chicken broth – Simmer it to sip on throughout the day, or to sauté vegetables, and create a base for sauces
5 – Garlic cloves – Mince some up and use to add flavor to salads, soups or stir fry without adding any unhealthy fats or processed ingredients.
6 – Fresh lemons – Squeeze in your morning ginger tea, or over seafood or chicken for a refreshing flavor.
7 – Frozen kale – They stay crisp even after thawing, and they’re a quick add-in to scrambled eggs, smoothies or stir fry.
8 – Frozen berries – Full of antioxidants and a sweet addition to any protein shake or oatmeal.
9 – Canned tomatoes – Make a simple sauce by crushing them and adding in fresh herbs and simmer until warm!
10 – Sriracha – Adds spice to rice, stir fry, or in a salad dressing

11 – Dijon Mustard – A low-calorie way to add flavor to sauces and dips

12 –  Plain Almond Butter – Almonds have less saturated fat than peanuts!
13 – Ground chicken and turkey – These sources of lean protein help you reduce your saturated fat intake, compared to ground beef.
14 – Shrimp – Four large shrimp are only 30 calories, and they are virtually fat-free. Include a few in tacos, salads or bake them.
15 –  Plain Greek Yogurt – Creamy, low-cal, and packed with 18 grams of protein in a 6-oz serving
16 – Eggs – Six grams of protein for only 70 calories! Whip up a few with your favorite veggies for a morning frittata.
17 – Canned Olives – Perfect when you’re craving something salty! Ten olives have only 50 calories.
18 – Beans – An inexpensive source of both protein and fiber.
19 – Fresh Herbs – Hello, antioxidants! Having a fresh supply of cilantro, basil, and rosemary gives life to your dishes!
20 – Dark Chocolate – Keep a square on hand for cravings, because dark chocolate has disease-fighting polyphenols.

 

Pumpkin Coconut Bisque

INGREDIENTS
1 1/2 tablespoons extra-virgin olive oil
1 cup chopped onion
3 garlic cloves, minced
3 cups solid-pack pumpkin, canned
2 cups low-salt vegetable broth
2 teaspoons sugar
1/2 teaspoon ground allspice
1/2 teaspoon dried crushed red pepper
1 1/2 cups unsweetened coconut milk, divided
Salt and pepper
Pepitas, for garnish

DIRECTIONS
Heat the oil in a heavy large pot over medium heat. Add the onion and garlic. Sauté until golden, about 10 minutes.
Add the pumpkin, broth, sugar, allspice, and crushed red pepper. Bring to a boil. Reduce the heat. Cover and simmer until flavors blend, about 30 minutes.
Working in batches, puree the soup in a blender until smooth. Return the soup to the pot. Bring the soup to a simmer, thinning with coconut milk to the desired consistency. Season to taste with salt and pepper.
Ladle the soup into bowls. Sprinkle with the pepita seeds, drizzle with a teaspoon of coconut milk, and serve.

Butterscotch Pumpkin Syrup (Delicious On Apple Cinnamon Pancakes!)

Ingredients
2 1/4 cups Water
1 cup 100% Pure Pumpkin Puree, canned
4 tsp Stevia Extract
1 tbs Butterscotch Flavor
2 tsp Pumpkin Pie Spice
2 tsp Ground Cinnamon
1 tsp Xanthan Gum

Instructions
In a large bowl, whisk together the water, pumpkin, stevia and butterscotch extract.
In a small bowl, whisk together the pumpkin pie spice, cinnamon and xanthan gum. Slowly add this to the wet ingredients while whisking vigorously.
When all is incorporated, whisk normally for a few minutes, until mixture is really smooth and even. Give it a taste and add more stevia/spices to taste. Pour into serving bottles and refrigerate to store.

Notes
This recipe is: fat free, sugar free, low carb, gluten free, vegan!

Pumpkin Hot Cocoa

Ingredients:
1 C. Water
1/4 C. pumpkin puree
2 Tbsp. chocolate protein powder
1 tsp. unsweetened cocoa powder

Directions:
Heat water until boiling. Mix in protein powder, pumpkin and cocoa. Pour in mug and garnish with milk froth and dark chocolate shavings.

Pumpkin Mousse

From the talented Chef Jason Kieffer

Ingredients:
1 C pureed pumpkin
1/2 C garbanzo beans
1 avocado
1/2 C. agave
1/2 tsp allspice
1 lb. silken tofu
1/2 tsp ground cinnamon

Directions:
Mis all ingredients in food processor. Chill for 3-4 hours. Spoon into a glass. Garnish with pomegranate seeds and cocoa powder, pumpkin seeds, and fresh mint.

Pumpkin Protein Shake

Ingredients:
1/2 C. Pumpkin (Canned, pure)
1 1/2 C. Almond milk
1 Serving (2 Tbsp.) Vanilla protein powder
1 tsp. Pumpkin pie spice
1 C. ice to thicken

Directions:
Blend until smooth and enjoy!

Ingredients:

• 1/2 pear (cored and quartered)
• 1/2 apple (cored and chopped)
• 8 oz unsweetened almond milk
• 1/2 cup plain Greek yogurt
• 1 serving vanilla protein powder
• 1/2 teaspoon ground cinnamon
• Pinch of nutmeg.

What’s so bad about carbs?

By now we’re all well aware of the low-carb diet craze, and many have tried to skip the bread from time to time, often with mixed results. Most of us are still left asking:

What exactly is all the fuss about?

When you munch on a muffin, here’s what happens to the carbs that you just put in your mouth: they’re converted into glucose, which is essentially the body’s energy. The problem is that there’s only so much glucose that you actually need. The rest is converted into glycogen and stored in the liver and in your muscles. When glycogen storage reaches full capacity, all the extra carbs are converted into fat.

 How Much is Too Much?

When it comes to carbs, there’s a range, depending on several factors. First and most importantly, how much time you’re putting in on a treadmill or at the gym is crucial. An elite athlete needs more carbs to fuel her lifestyle than someone who spends most of her day sitting at a computer.

Here’s a ballpark range of what’s appropriate, safe and effective, depending on your level of activity:

0-50g Carbs Per Day: Accelerated Fat Burning Zone

If you’re trying to lose a lot of water weight in a couple days, cut your carbs below 50/day. This isn’t easy to do, and very restrictive, but any professional model or bodybuilder knows it’s the fastest way to lean out in a short amount of time.

This is when your body goes into ketosis, a metabolic state where you’re burning your own fat as a main source of energy. But ketosis doesn’t come without its risks – so talk to your doctor before making any major changes in your diet.

50-100g Carbs Per Day: Weight Loss Zone

If you’re staying in this range, chances are good that you’ll achieve healthy weight loss.

I like the way my friend Mark Cisson (creator of the popular blog Mark’s Daily Apple) describes this range: “The primal sweet spot for effortless weight loss.”

100-150g Carbs Per Day: Weight Maintenance Zone

This supports healthy weight maintenance, because it allows optimal fat-burning and muscle development based on body weight and activity. Here, you get to enjoy ample amounts of vegetables and fruits while avoiding grains and sugars.

150-300g Carbs Per Day: Weight Gain Zone

Even though this is represents the low end of a typical American’s daily carb intake, the truth is that this number can lead to gradual weight gain (depending on the types of carbs you’re eating, and your activity level).

Over 300g Carbs Per Day: DANGER Zone!

If you’re eating in this range, you’re almost guaranteed to experience continuous weight gain. Mark aptly describes this as “The Danger Zone.”

How to Read Your Carb Label:

The carbohydrate count of the food you eat is usually right there in plain black lettering. If it contains over 30 grams in a small serving, with little to no fiber content, you might want to try a healthier option. Remember, the higher that fiber count is within those carbs, the better. (I could go on about the benefits of fiber, but that’s for another newsletter. For now, just know: Carbs with a high fiber content are generally considered the “good carbs.”)

A Carb Cutter’s Cheat Sheet

Here are a few carb-count examples of some typical foods:

1 Slice of whole wheat bread: 13-16 g/slice
1 can of soda: 35.6 g
1 slice of chocolate cake: 35 g
Mocha Frappucino: 44 g
Cinnamon Raisin Bagel: 65.1 g
1/2 cup of All Bran Cereal: 23.5 g
8 oz. Low-fat Blueberry Yogurt: 48 g

For comparison, here are some carbs that are combined with a little more fiber, which helps you digest them more slowly, and doesn’t create that unfavorable blood sugar spike (which leads to weight gain) caused by other carbs:

1/2 cup of Oatmeal: 12 g (2g of fiber)
1 small Banana: 23.1 g (2.6g of fiber)
1 medium Apple: 19 g (1.7g of fiber)
8 Asparagus Spears: 5.2 g (2.4g of fiber)
1/2 cup of Steamed Kale: 3.6 g (1.3g of fiber)

Take The Next Step:

Due to years of consuming a diet full of processed carbs, most people have grown quite insensitive to one of the most important hormones in our body—a hormone that can either be a huge asset to your body transformation goals, or a total fat loss and health-derailing nightmare.

Its name is insulin.

And insulin’s function is to help your body keep blood sugar at bay, clear it quickly from your bloodstream after a carbohydrate meal, and (hopefully) shuttle that blood sugar to muscle tissue for energy instead of fat.

I say “hopefully” because that’s actually the exact opposite of what occurs when most people eat carbs. Going back to insulin sensitivity and carbohydrate tolerance, due to a diet full of processed, insulin–and blood–sugar-spiking carbohydrates, most folks are suffering from some level of insulin resistance, a state in which insulin is no longer able to efficiently remove blood sugar from the blood stream.

The result? Dramatically reduced fat burning and increased fat storage.