Monday Motivational Meal

Monday, November 18, 2019

With Thanksgiving around the corner chances are you are going to have some leftovers. For some leftover meal solutions try this low carb turkey hash recipe...served up on our ever-popular Halsa dinnerware!

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Thanksgiving Turkey Re-Imagined...Turkey Tenderloin with Herb Broth

Friday, November 15, 2019
This is a Guest Blog that our friend and affiliate, Liz Bull, has shared with us...just in time for Thanksgiving!

Maybe this is the year that you are having a QUIET Thanksgiving…think candlelight dinner for two, maybe four…without all of the hoo-ha and the stress…catching your breath and being thankful. Maybe the mere thought of cooking a big turkey puts you over the top…OK, maybe it’s the thought of the leftovers….just sayin’.  Turkey tenderloins have been my go-to for several years. The best thing is, you don’t have to wait for Thanksgiving to enjoy them!  I serve them with greens or asparagus. As for the cranberry sauce, well… store bought chutney will do just fine. Serving on Livliga china dinnerware guarantees that you’ll be satisfied, not stuffed! Now THAT’S something to be thankful for.


Turkey Tenderloin with Herb Broth


Ingredients

  • 1 tablespoon olive oil
  • 24 oz turkey tenderloins ( there are two in the package)
  • Salt and ground black pepper
  • 1 pound potatoes, quartered (if bigger, cut into 2-inch pieces) 
  • 2 shallots, chopped- or Onion, chopped
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1 tablespoons apple cider vinegar or lemon juice
  • 1 tablespoon chopped fresh tarragon leaves…or dried herb like Thyme
  • Chutney

Directions

  1. Preheat oven to 400 degrees F.
  2. Place oil in a large baking dish. 
  3. Season turkey tenderloins all over with salt and black pepper and place in baking dish. 
  4. Arrange potatoes all around turkey and turn to coat with oil.
  5. Season potatoes with salt and black pepper. Arrange shallots/onion over potatoes in pan.
  6. In a small bowl, combine wine, broth, vinegar, and herbs. 
  7. Pour mixture over turkey.
  8. Roast turkey and potatoes for 50-60 minutes, until an instant-read thermometer registers at least 160 degrees F.
  9. Let turkey rest 10 minutes before slicing crosswise into 1/2-inch thick slices. 
  10. Serve with broth over top. 
  11. Serve spinach, greens or asparagus on the side. 




Our Guest Blogger this month is Liz Bull. She is an avid Livliga Affiliate. Here is information about her background and professional credentials as well as information about how to connect with her.

Liz Bull helps women (and brave men!) who are fed up with weight loss programs that don’t work to finally get a body and a life they love. A Medical Intuitive, Master Theta Healer, and Certified Virtual Gastric Band Practitioner, Liz  has long been fascinated by the important role mind, body, and beliefs play in our lives. Her other studies and certifications include EFT, Psych-K, Matrix Energetics, Access Consciousness, QiGong, NLP and Transcendental Meditation. www.lizbull.com



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Monday Motivational Meal

Monday, November 11, 2019

Sometimes in our messy lives its good to indulge in some simple eating. Nikki Massie (aka @bariatricfoodie) shows us how with her no fuss oatmeal topped with fresh blueberries. She served it up in her Just Right Set® bariatric bowl, of course! Oh...so...good! Need more inspiration? Check out our super duper healthy oatmeal!

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Make Yourself Your #1 Priority

Friday, November 8, 2019
November is National Diabetes Awareness Month. More and more people are living with diabetes (100 million people, according to the CDC). This includes pre-diabetes. And if we are not currently living with this disease we have family members and friends who are. Living with a chronic disease like diabetes requires a unique self-focus. To live as our healthiest selves it requires that we make ourselves our number one priority.  Our quality of life depends upon it.


Why we need to make ourselves our #1 priority. In order to sustain and manage our health living with a chronic disease we have to create an environment that supports us. We do this so we can enjoy our lives more and make the most of every day.  We do it so we have the energy we need to fulfill our daily duties. And perhaps most importantly for many, we do it because we have family and friends who count on us.

Why is it so hard to do?!? Often we let our responsibilities for our work and family come first. Sometimes it’s hard because our disease makes us feel lousy physically and mentally. For many it is due to the stress in our lives that overwhelms everything else.


What steps can we take to make tending to ourselves the number one priority. Create a rhythm or pattern in your life that includes regular exercise, healthy meals and enough sleep. Organize your home so it supports a healthy lifestyle from a bowl of fruit on your kitchen counter to an uncluttered sleep space with no electronics or television. Build in down time and some pampering in your life. Pampering can include treating yourself to mediation or an occasional massage to a walk in a park or a meet up with a friend. At the end of the day enjoy a cup of tea and write down the good things that have happened that day or examples of why you are grateful. Making yourself your number one priority includes tending to both your mental as well as physical health.

We need to give ourselves permission to make ourselves our number one priority. Anyone living with a chronic disease realizes that health cannot be assumed. And living as our healthiest selves requires work…a lot of purposeful work. When we make ourselves our number one priority we feel better, have more energy, can accomplish our responsibilities with greater ease, and can enjoy life much more readily.



Plain and simple…we should make ourselves our number one priority because we are worth it!

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Monday Motivational Meal

Monday, November 4, 2019

Who doesn't love a pancake breakfast?! Check out these delectable and healthy pumpkin pancakes that will also reignite your metabolism! We served ours up on bright blue Halsa dinner plates!

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Slow Cooker Vegetable Beef Soup—A Family-friendly and Budget-friendly Meal

Friday, November 1, 2019

One of the ongoing debates about eating healthy is the challenge to do it on a budget. There is often the underlying assumption that it is not possible to eat healthy on limited resources. It is certainly not easy. We are now seeing that it is possible with a little planning and taking advantage of specific things like cheaper vegetables according to the seasons, sales, as well as buying frozen and canned foods. There are also types of meals that are budget-friendly. MyPlate provides some great resources to help everyone manage healthy eating on a budget.


Soups are one of the categories of meals that are budget-friendly. There are so many varieties. Soups are flexible and can combine any number of ingredients. They can feed a few or many. We all have our favorites. Recently I bought a large bag of frozen mixed vegetables at a great price. Next I wanted to use them to make a variety of meals. One of those meals I wanted to include was a soup. Below is the slow cooker soup recipe I came up with. Everyone loved it and we all thought it got more flavorful with time. It made enough for a couple of meals, which made it the best of budget-friendly meals.



Slow Cooker Vegetable Beef Soup


Ingredients

  • 1 Tablespoon olive oil
  • 1 lb beef, stew-quality meat, cut into bite-size cubes 
  • 1 lb potatoes, cut into cubes
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, finely chopped 
  • 1 teaspoon seasoned salt 
  • 1/2 teaspoon pepper 
  • 2 bay leaves 
  • 2 cans (14 oz each) beef broth, low sodium 
  • 1 can (14 oz) diced tomatoes, undrained 
  • 1 can (15 to 16 oz) great northern beans, drained and rinsed 
  • 2 ½ cups frozen mixed vegetables 



Directions

  1. Heat olive oil in skillet. Add onion and garlic. Cook for 2-3 minutes on high. Next add meat and brown on all sides. Place in slow cooker. 
  2. Mix in remaining ingredients, except frozen vegetables. 
  3. Cover and cook on low heat setting 7 to 8 hours. 
  4. Add mixed vegetables. Increase heat setting to High. Cover and cook 20 to 30 minutes longer or until vegetables are crisp-tender. Remove bay leaves before serving. 


Nutritional Information:
Serves 6. Serving size: 1½ cups. Calories: 310. Fat 7.3g (Saturated Fat 2.2g); Sodium 686mg; Protein 15g; Carbohydrate 30.4g; Fiber 6.4g; Sugars 6.1g.

Menu Tip: To make it a meal add a delicious homemade muffin. Here is a link to some of our favorites: Healthy Muffins.



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Monday Motivational Meal

Monday, October 28, 2019

The Slow Cooker comes out of the closet this time of year to make hearty and savory dishes. This Spiced Pork with Pumpkin and Sweet Potato is a hit with all family members and makes use of those leftover pumpkins you have! Make sure to make it a hearty and healthy meal by serving it up in a Livliga bowl of your choice! Yum!


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