Good fats vs. bad fats… “this is perhaps the most controversial and enduring topic in world of nutrition. To further complicate the fat conundrum, we must not only choose the good fats but use them in a way to preserve their healthful qualities and prevent them from turning into bad fats. For example, cold-pressed sunflower seed oil provides a neutral-flavored base for cold salad dressings. But if you heat that oil, due to the unstable double bonds in the oil (a.k.a. polyunsaturated fatty acids), it will oxidize and become toxic to body cells.”
I may or may not have a serious shopping addiction…I’m loving this new site for really cute, inexpensive fashion! Plus 50% off your first order, Dangerous (but in a good way)!!
A Great Resource: “With this Web-based rating tool, you can see which brands of eggs found in your region are produced using the best organic farming practices and ethics. Based on more than a year’s research into the organic egg business, the scorecard rates almost 70 different name-brand eggs and additional private-label products.”
Make your own dairy-free Caprese Salad! This Avocado Caprese Salad is so simple, satisfying, and perfect for summer!
Yummm! This Baked Chicken with Fresh Tomatoes and Basil looks delish!!!
Meatless Monday: Here’s a delicious meatless menu plan! I love challenging people to try Meatless Monday. It’s not because all meat is bad but rather because reducing your consumption of meat has so many amazing health benefits!
Corn-Quinoa Salad: colorful, summer-y weeknight wonder!
Why Sugar Could Be Making You Depressed: “Cortisol is our stress hormone. It’s terribly handy for confrontations with unexpected bears (for example) because it ramps up dopamine (to focus the mind and sharpen the movements). It also rapidly increases the amount of dopamine we can absorb. But it does so at the expense of our ability to absorb serotonin. We like dopamine. It is our reward drug.” -Sarah Wilson
Great article from the NY Times – The Home-Cooked Challenge: A Week Without Prepared Foods
“Its’ not about taste. For me, it’s not even about the science. It’s about freedom.” Craft Restaurants founder Tom Colicchio, known also for his work as the head judge on Bravo’s hit competition show Top Chef, discusses what it means to be a food activist.” Watch the video
HAPPY MONDAY!!! xo
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