Encouraging friends to be their best by building healthier lifestyle habits <3

Healthy eating is easy and fun for everyone!

33% of US children are either overweight or obese. Children who grow vegetables alongside their parents eat them regularly and with gusto. 93% believe children who engage in vegetable gardening with their parents are more likely to take an interest in eating vegetables.
Burpee Garden Company, January 2011

–I thought that this was interesting fact. I do know that when I put these beauties on the dinner table, everyone gets excited about how yummy and fresh they are and dig in!  It’s just another way to incorporate healthy eating habits into your day that is fun and interesting. Great way to get the whole family involved! Let’s be honest. When everyone in the house is on the same page, it sure makes it easier to strive for optimal health. As for the kids in the house, earlier rather than later is better for establishing healthy habits.
So, be the trend setter! Be a great role model for your loved ones and everyone benefits 🙂

I enjoyed a dinner out over the weekend that included this dish. All I could think was “I gotta try this at home!”
Roasted Veggie Ratatouille
1 eggplant, cut lengthwise into 1/2-inch slices
1 large zucchini, cut lengthwise into 1/2-inch slices
1 summer squash cut lengthwise into 1/2-inch slices
3 beefsteak tomatoes cut into 1/2-inch slices
Olive oil spray
Kosher salt
1 large red onion, cut into 1/2-inch dice
Pinch crushed red pepper flakes
1 red bell pepper cut into 1/2-inch dice
1 yellow bell pepper cut into 1/2-inch dice
1/4 cup red wine vinegar
2 tablespoons chopped fresh marjoram leaves
1/2 tablespoon chopped fresh thyme leaves
1)Preheat the oven to 375 degrees F.
2)Put the eggplant, zucchini, squash, and tomatoes in 1 layer on a baking sheet or baking sheets, apply a thin layer of olive oil spray and sprinkle generously with salt. Roast until the vegetables are soft and pliable, about 20 to 30 minutes, turning them halfway through the cooking.
3)Remove from the oven and allow to cool.
4)Heat a large non-stick skillet over medium-high heat and use olive oil spray on the bottom. When hot, add the onion, crushed red pepper and season with salt, to taste. Saute until the onions are soft, about 5 minutes. Add both peppers and cook until soft, another 5 to 10 minutes.
5)Add the roasted vegetables to the pan along with the vinegar, marjoram, and thyme. Toss well to coat. Taste to check the seasoning and transfer to a serving platter or bowl.

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“Way to GO!”

It’s my favorite time of the year! Futurity time is finally here and so far it has been very exciting!! The up and coming stars are on stage and “wow”ing us with extreme athleticism and prowess. I am always thrilled to watch these three year old babies perform with such intelligence and confidence. It’s obviously a reflection of the hours of hard work and dedication that their trainers have invested. Anything that you want to succeed in takes that effort. No detail should be overlooked.

Now what about those extra pounds? If you want to ride light in the saddle, being at your ideal weight should be part of your daily training program. Maybe not every talented 3 year old will make it to the winner’s circle this Futurity, but everyone who trains daily for a healthy body can achieve excellence and be a hero!! Your hard work and dedication will now pay off and those around are on their feet and shouting “way to go” —

And for the victory celebration? How about something that you would find at your favorite restaurant?

 Herb,Garlic and Mustard- Crusted Fillet of Beef

  • 5oz Beef Tenderloin,trimmed
  • cooking spray
  • dash salt/pepper
  • 1 tsp Dijon Mustard
  • 1 tsp chopped fresh basil
  • 1 tsp chopped fresh parsley
  • 1 tsp chopped fresh Thyme
  • 1 tsp chopped fresh Oregano
  • 1 clove garlic,minced

1) Preheat oven to 400 degrees 2)Place beef in broiler pan coated with cooking spray. Season with salt/pepper and spread mustard evenly over meat. Combine remaining herbs and pat to cover meat. 3) Place meat thermometer in thickest portion and bake for about 40 minutes or until desired doneness.145 med-rare,160 med,170 well done. 4)Transfer beef to cutting board and cover loosely with foil to let stand 10 minutes before slicing.

Don’t forget your 3 servings of veggies!

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