Hot Silk Pure Almond Milk

Obviously I'm not the only one who has realized how extremely cold it is outside. And when it's cold outside, it usually means hot chocolate season. So what about the ones who are trying to watch our sugar levels? Hot chocolate, although warm and satisfying, is one of those drinks that are unfortunately drizzling in sugars.

I'm someone that likes to warm up to a blanket and hot cocoa like the next person. Yes, they do sell no-sugar added cocoa, but what about the rest of the flavours we miss out on?

I've come up with my own concoction that I've fallen madly in love with. It's not only a lot more healthier than hot chocolate, but I dare say it even tastes better.

Hot Pure Almond Milk
1 cup of Almond Milk
1 tblsp of Hazelnut creamer

Buy some pure Silk AlmondMilk and some sugar free Hazelnut creamer. Heat up a cup of Silk Pure Almond Milk for 50-60 seconds in the microwave. Add a tbsp. of creamer and WHUALA! You have your own mix of delicious, healthy hot AlmondMilk joy! Not only are you getting warm, but your choice is 100 times more healthier than the friend sitting next to you sipping down Stephen's, and in my opinion a lot more tastier.

Did You Know?

Did you know if you exercise
moderately for 30 to 60 minutes a day you may
have up to an 80% reduced risk
of developing breast cancer?

Getting Back on Your Feet!

I hope every one had a wonderful Christmas!!

As I'm sitting here thinking "how in the world am I going to get motivated again", I can't help but feel we're all in the same boat! Christmas and New Years is the hardest time of year to stay motivated and maintain your weight in my opinion. With all the treats being brought to your house by friends, all the desserts being offered at parties, and all the sweets being made in your own kitchen it leaves it almost impossible to resist. And good for you for not resisting! That's such a huge part of the Holiday that makes it so wonderful.

So what do you after the Holiday is over and your left feeling large and lazy? We start again...

The first step to starting fresh and getting motivated is to forgive yourself! Forgive yourself right now for eating everything and anything you wanted. Forgive yourself for giving in when the homemade fudge was right at your finger tips. Forgive yourself for eating an extra plate of cookies, and forgive yourself for getting 3 servings of pie instead of just one. You need to realize it's 100% normal and perfectly human to enjoy such good foods in life!

Step 2 is realizing your body will forgive you too! The second you change your eating, or just stop eating all the sugar you've been inhaling for the past month, your body will immediately start working with you, and not against you. Your body wants to feel healthy just as bad as you do. So remember your body isn't out to get you when those numbers are getting higher on the scale...it's working with you. The second you decide to change your eating and exercise more, your body is right along with you and wants the change just as bad......and it will change, if you make changes too.

Step 3, start small. Rid the thought right now of, "I'm going to lose X amount of weight starting January 1st!". Never leave it to January 1st to start. Start right now. I don't mean go to the gym right now, I mean your next meal decide you're going to eat a little healthier. Not the rest of the day, just your next meal. Once you get this pattern down, you'll start to notice your thinking WILL be for every meal and before you know it, you're going an entire day without treats, or your portions are getting smaller. When it comes to exercising, start small by taking a morning walk half an hour after you wake up. Or an evening walk right after dinner. Just 20 minutes is all you need. Or start small by stretching your body for 15 minutes before you go to bed, and after you wake up. These small and simple steps are key to helping you get back on your feet. 20 minutes a day is all you need. It doesn't have to be 20 minutes of strenuous, bullet sweat, aching workouts. It can be a simple walk around the neighborhood, or deep breathing for 15 minutes while stretching.

And last but certainly not least, step 4 is always remember...YOU'RE NOT ALONE! No matter how fat, or unmotivated you feel you are, you're not the only one who feels this fat and lazy. We all need to start over in different parts of the year, or life for that matter. So don't think for a second you're the only one without will power. It's human. We are human. We can't do everything. Or maybe we can do everything. We can eat sugar, and still be motivated. We can enjoy the Holidays without beating ourselves up, and we can give ourselves a break and get back on our feet!

So from one "feeling fat and lazy" to another, let's all get our bodies feeling healthy and energetic again, and starting this New Year with a different mind set! And just like the picture, this is me saying, "WE CAN DO IT!"

HAPPY HOLIDAYS!

Your Friend,
Melissa Elder

Did You Know??

Did you know that drinking 2 glasses of water before a meal can actually help you lose weight? In a study of 48 middle aged men and woman, researchers assigned half to a low-fat, low calorie diet. The other group stuck to the same diet but also drank two 8 ounce glasses of water before each meal. Those who took the water before meals lost more weight than their peers.

Something to help out with this holiday season:).

Mexican Lasagna

To be honest, I can count on one hand how many times I've had lasagna since I've been diagnosed, and usually when I do eat it my sugars hate me. So it's never my first desire to want to make lasagna...until I was sent this recipe!

This recipe had me drooling, and even though there is a list of ingredients

(I'm always intidimated with long lists) it was surprisingly fast to make.

And always and most important-my blood sugars were satisfied after

and I got quite the dose of my daily veggies with this recipe:). Enjoy!

Mexican Lasagna

2 tsp olive oil
11⁄2 cups chopped onion
1 lb zucchini, diced (about 3 cups)
21⁄2 tsp ground cumin
1 can (14.5 oz) diced tomatoes with chiles
1 can (15 oz) black beans, rinsed
1 can (11 oz) corn niblets, drained
1 can (10 oz) mild enchilada sauce
1⁄2 cup chopped cilantro
5 (8-in.) whole-wheat flour tortillas
11⁄4 cups shredded reduced-fat cheddar
Garnish: reduced-fat sour cream

Recipe Preparation
1. Heat oven to 400ºF. Coat a 3-qt round baking dish with nonstick spray.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and sauté 5 minutes. Add zucchini and cumin, and sauté 5 minutes or until zucchini is crisp-tender. Stir in tomatoes, beans, corn and enchilada sauce; bring to a simmer. Remove from heat and stir in cilantro.

3. Put 1 tortilla in baking dish. Top with 11⁄2 cups zucchini mixture; sprinkle with 1⁄4 cup cheese. Repeat layers 4 times.

4. Cover with foil and bake 20 to 25 minutes until bubbly around edges and cheese is melted. Cool 5 minutes. Cut into wedges and serve with sour cream, if desired.

(Thanks Liz, this was a hit at our humble abode.)

Pumpkin Pancakes

If you're like me and love the traditional Thanksgiving meal, than I'm sure you haven't been eating too healthy with this season. But in all honesty, I personally think not being a stickler around the holidays is more healthy than not. Healthy for the soul:). I'm a firm believer that being around the family table with the foods that you love is all part of the wonderful experience.

These pumpkin pancakes were one of the many things I was able to enjoy for Thanksgiving. My mother in law perfected them to taste like a gift from heaven. Not only does it make the house smell like a dream, but they taste just as good! They didn't spike my blood sugars (which is an extra treat) and pumpkin is actually quite healthy for you. ENJOY my friends!

Pumpkin Pancakes
2 cups flour
3 Tlb brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp clove
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt

1 1/2-2 cups milk
1 cup pumpkin puree
1 egg
2 Tlb vegetable oil
2 Tlb vinegar

Directions:
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, spices, and salt.
Stir into the pumpkin mixture just enough to combine. (You may need to add more milk to make the batter pourable. Start with 1 1/2 cups and go from there.)

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

For an extra treat, sprinkle on some dark chocolate chips. You won't regret it!

Quinoa: The Magical Grain

Quinoa is not only Gluten free, but it's extremely high in protein (famous with the vegans), significantly high in Magnesium (helps with high blood pressure, headeaches/migraines, and heart conditions) and is, my favorite, high in Fiber!
Also, another random health benefit, Quinoa has been known to help mothers who are lactating. It has shown it's helped with enhancing the mothers milk. Very interesting.

Quinoa gets forgotten because oatmeal has proudly taken it's place with the low cost it offers. Which is understandable, because Oats are just as good for you. But for those of you who want that extra boost of health in the morning, I highly recommend getting in the habit of buying a bag of Quinoa!
I've fallen in love with it all over again after trying my cousins (thanks tracie!) recipe of this delicous side dish. My sugars didn't spike and it actually left me more fuller faster so I could barely finish the rest of my meal...which I loved!

Quinoa with Toasted Almonds and Cranberries
1 cup quinoa
1/2 cup slivered blanched almonds
1 tsp vegetable oil
1 1/2 cups boiling water
1 vegan vegetable bouilon cube (I used chicken)
1/2 tsp salt
1 cinnamon stick (I just sprinkled some cinnamon in)
1 bay leaf
1/2 cup dried cranberries



Directions:
Soak the quinoa 15 minutes in cold water. Stir the quinoa with your hand, pour off most of the water and drain through a fine mesh strainer.
Shake dry in the stainer. Heat a wide bottomed pan on medium heat and add the oil, stir and toast the sliced almonds until golden, then remove from pan.



Add the quinoa. Stir and toast until dry and turning color. Add boiling water, oxo, salt, bay leaf and cinnamon stick, and dried cranberries.Bring back to boi, cover, turn the heat to simmer, cook for 10 minutes or until all the water is absorbed, about another 10 minutesRemove from heat and allow to sit five minutes with the lid on.Fluff gently with a fork, sprinkle nuts on top and serve.