I can’t even begin to tell you how much I love this time of year. First there is St. Patrick’s Day, which is tied for my favorite holiday along with the fourth of July. We also start to get a glimpse of nice weather around now. This past week on LI the weather has been spectacular. I have been taking Avery out in the Jogging stroller everyday for a run. I also start thinking about Spring Cleaning right now.
As mentioned before I am trying to change my household to an organic/green household. This includes the cleaners. I am reading this book right now
(Yes that is Don Imus’s wife. )
The book tells you all about the harmful things that are found in today’s cleaners. Things like neurotoxins, mutagens, potential carcinogens, and endocrine and hormone disruptors. These all can be linked to ADHD, Autism, Asthma and even cancer in children!!! Here I was thinking that the scrubbing and cleaning I was doing was actually good for my daughter.
I have now made an active effort to change products. I am in love with many of the Seventh Generation products. One personal fave is their Laundry Detergent in Blue Eucalyptus and Lavender. It smells amazing! The other brand I am loving is Method!! They are 100% all natural and the scents are to die for. I am currently using a lot of their Pink Grapefruit cleaners. Check them out next time you are at the store.
On a side note I only have about 2 weeks before my birthday. I think it’s about time I get my butt out to the vineyards this year. If you live anywhere near LI make sure you leave time to go the Northfork and visit the 20+ vineyards!!
Finally I am adding a recipe to my Healthy Blog Posts! I really enjoyed this one. I served it with Quinoa- which by the way I am obsessed with. Did you know it is a perfect protein. It has all 12 amino acids in it!
I’ll first start by apologizing for the photo as it is not mine. I can’t seem to find my camera right now.
- 4 teaspoons extra-virgin olive oil, divided
- 2 large red bell peppers, diced
- 2 pounds asparagus, trimmed and cut into 1-inch lengths
- 2 teaspoons freshly grated lemon zest
- 1/2 teaspoon salt, divided
- 5 cloves garlic, minced
- 1 pound raw shrimp, (26-30 per pound), peeled and deveined
- 1 cup reduced-sodium chicken broth
- 1 teaspoon cornstarch
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
- Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.
Part of my job as a nutritionist and gym woman extraordinaire is to come up with ideas for my clients to snack on. I am constantly wandering the aisles in the grocery store to see if there is anything new and exciting. Here are a few of my favorite things:
Brown Rice Cake with Peanut Butter and Banana
Sugar Snap Peas
Carrots and Hummus ( My personal fav is Trader Joe’s Chipotle Red Pepper!)
Trader Joe’s Plain Greek Yogurt with Berries and Agave Nectar
The funny thing about these is that when I am eating many of them I am brought back to different memories of my childhood. It’s Weird how food can do that. Take for instance the Sugar Snap Peas. I remember eating these while waiting on the hill for my swim class to begin at Mrs. Crockers. Every class Mrs. Crocker would tell us how many buckets of ice she would put in the pool that morning. You see the pool wasn’t heated so she would make up this whole long story about ice in the pool.
Anyways- I am curious to find out what you are all snacking on these days. Let me know!