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Monday, May 20, 2019

Monday Motivational Meal


Portion distortion is a trap we all fall into. Learning to manage our portions is fundamental to living a healthy lifestyle. This delicious meal comes straight from Lisa Young 's new book Finally Full, Finally Slim where she recommends Livliga as a "portion prop" to help you succeed! This meal is served up on a Vivente dinner plate.

Give this recipe a try!

Friday, May 17, 2019

Cooking Light With Livliga: Tasty Meatless Lasagna

Overnight Vegetable Lasagna—Low Carb, Easy and Delish! 



As so many people are looking to add more vegetarian meals to their weekly diet, this recipe from my favorite Cooking Light cookbook, Low-fat Low-Calorie, is a great one to add to the repertoire. It is my go-to vegetarian meal when I need to plan ahead. It is truly an overnight recipe that you can make a day ahead and then bake at your convenience.

This recipe was the first vegetarian meal I prepared for my young family and that they liked. In fact, years later, our kids still request and enjoy this lasagna. It is the only lasagna I make!

What is amazing about this lasagna, in addition to being vegetarian, using lots of zucchini (really!?!), and is easy to make, is that its generous servings have only 35.7 carbs! To be considered low carb a recipe has to have less than 43 carbs in it. For a lasagna that uses real pasta noodles and also provides nice-sized servings, this is a dream come true!

Ingredients


  • 1 (14 ½-ounce) can stewed tomatoes, undrained, cut into smaller pieces if desired
  • 1 ½ cups fat-free, no-salt-added pasta sauce
  • 2 cups nonfat cottage cheese
  • ½ cup grated Parmesan cheese
  • ¼ teaspoon ground pepper
  • 9 lasagna noodles, uncooked
  • 12 ounces fresh zucchini, trimmed and shredded (about 3 medium)
  • 6 (1-ounce) slices provolone cheese, cut into thin strips
  • Vegetable cooking spray

Directions


  1. Combine tomatoes and pasta sauce in a small bowl; stir well, and set aside. 
  2. Combine cottage cheese, Parmesan cheese, and pepper in a small bowl; stir well, and set aside.
  3. Spoon one-third tomato mixture into bottom of a 13 x 9 x 2 -inch baking dish coated with cooking spray. Place 3 uncooked lasagna noodles over tomato mixture; top with one-third zucchini. Spoon one-third cottage cheese mixture evenly over zucchini; top with 2 slices provolone cheese. Repeat layers twice with remaining tomato mixture, noodles, zucchini, cheese mixture, and provolone slices. 
  4. Cover and refrigerate casserole overnight or for at least 8 hours until you are ready to bake.
  5. Bake at 350°, still covered, for 45 minutes. Uncover, and bake 15 additional minutes. Let stand 15 minutes before serving.

Make-it-a-Meal Tip: We completed the meal  with a simple tossed green salad with 2 tablespoons of lite balsamic vinaigrette for 60 calories and a slice of grilled garlic bread for 112 calories. The total calories for the meal are 480. It is a delicious and satisfying meal all members of the family enjoy.


Nutritional Information

Serves: 8. Calories: 308. Calories from fat 25%; Fat 8.5g; Saturated fat 5.1g; Mono fat 0.0g; Poly fat 0.0g; Protein 22.4g; Carbohydrate 35.7g; Fiber 2.3g; Cholesterol 23mg; Iron 0.0mg; Sodium 783mg; Calcium 0.0mg





Get Your FREE Download of Our Healthy  Lifestyle & Weight Loss eBook

Monday, May 13, 2019

Monday Motivational Meal


There are so many ways to enjoy salmon. This Keto and Whole 30-Friendly Poached Salmon is so easy to cook and can be used in so many recipes...just what you are looking for in spring and summer months when you want to spend more time outdoors!

Give this recipe a try!

Friday, May 10, 2019

How to Start a Healthy Lifestyle

www.LivligaHome.com

There are so many parts and ebb and flows to living a healthy lifestyle. First things first, though, you have to get started. This can be a hard step. We like the way things are and we know how to stay the same…it is our comfort zone. We have to want to change. And change cannot be wished for or created in a place that is our comfort zone of sameness. We have to shake things up, do things differently, and unseat the destructive, unhealthy sameness that has caused us to need and want to change.

Making changes does not mean you have to upend your life, quit your job, move to a different city, walk away from family, or start over again. Sometimes those dramatic moments are when we do make big life altering changes but it is not the norm. For most of us it is about doing some things differently and adding new health-minded activities to the way we go about living our lives.



It is about figuring out how to be in control of our food environment and more in charge of our lives.  It is hard for a lot of us, but when it comes to our health, we need to be the first priority. What do you think needs to change first in your life to help you get started on the road to more health and happiness?

Some ideas:
Eat less
Eat healthier
Exercise
Sleep more
Eliminate some stress
Drink more water
Drink less alcohol
Find time for fun
Work less

All these ideas can contribute to living a healthy lifestyle. All are possible to achieve. They hold different levels of priority for each of us depending on our own lives. Hands down, however, eating healthy can contribute to your success in all other priorities. If we can get a handle on what we eat and how much we eat we can improve the quality of our overall lives profoundly. 

Creating a healthy food environment in your home can make a world of difference for you and the ones you love. Start by replacing packaged food with fresh, whole foods. Buy oranges or bananas or grapes, whatever is cheapest and in season and make it available on your kitchen table. New to cooking or planning meals? Scan the internet and foodie blogs, like Live Vibrant, Bariatric Foodie and Diabetic Foodie to find recipes and make-it-a-meal ideas. Start with planning a few meals a week and build up to a weeks worth of menus. Find a way to be mindful of portions from the recipes you choose to the way you serve up (Livliga can really help in this area!). 

Start with a few easy changes, commit to them, and then add on additional changes that are on your priority list. Before you know it, or even realize it, you are living a happier and healthier life. Remember, you can be in control and you are in charge of living life as your healthiest you!


Get your FREE  Get Started Guide!

Monday, May 6, 2019

Monday Motivational Meal


Looking for a healthy and delicious breakfast to make for you and your family this week? Check out these amazing waffle recipes!

Check out our delicious  waffle recipes!

Sunday, May 5, 2019

Join in Our Healthy Mother's Day Giveaway!

This week we are celebrating our moms with a healthy indulgence! For anyone who has a mom, wished they were a mom, enjoys being a mom or who loves someone who is a mom, Livliga wants to celebrate you and all moms with a Healthy Mother’s Day Giveaway. 

https://facebook.com/LivligaHome


What can you win?! Up for grabs is a Set of 4 Celebrate Mugs, Box of Chamomile Lavender Tea, Relaxing Lavender Spa Bath Salts; Celebrate Bistro Towels (Set of 2), AND a Livliga 25% discount certificate for a future purchase!

All you have to do is like Livliga's Facebook page and add a comment below the Giveaway Post that includes entering and linking one or many of your Facebook friend’s name(s) OR share the post to your timeline/page. It is that easy!

We are accepting entries May 5 – 12.  

The Winner will be announced on Mother’s Day!— Sunday, May 12 at 5PM MST

Go to our Facebook Page  to enter the giveaway!



With Mother's Day almost here, enjoy some inspiration from Livliga for this special time to pamper our mom's! Kids of all ages, here is a great recipe for that person in your life for whom you want to show extra appreciation. We have a delicious recipe on our blog that features breakfast in bed served up on Livliga's exquisite Celebrate dinnerware. It's simple, fresh and tasty!

Check out this delicious  recipe on our blog!

And don't forget to join in the fun of the Mother's Day Giveaway to top off this mom's day of indulgence with a gift just for her!

Monday, April 29, 2019

Monday Motivational Meal



FB Live: We are so excited to share our new eCookbook we did in collaboration with Shelby Kinnaird, the Diabeteic Foodie. Make sure to check out the Pesto Chicken Salad with Grapes for lunch. Doesn't it look yummy on the Vivente dinner plate!?!


Get Your FREE Download of Our Living  Life to the Fullest with Diabetes eCookbook 

Friday, April 26, 2019

Sexual Assault and Obesity

April is Sexual Assault Awareness Month. Livliga asked one of our affiliate partners to share her insights on the link between sexual assault and obesity.  In a recent article posted on the Obesity Action Coalition website this was stated: “The CDC reports that approximately one in six boys and one in four girls are sexually abused before the age of 18. In 2005, the US Department of Health and Human Services reported that 83,600 children were sexually abused. Sadly, children and young adults with extreme obesity, who have histories of sexual abuse, may be more common than we think.”

He Said-“It’s OK, I’m Catholic, too.”

My client choked out these words, tears streaming down her face. It had been over 30 years and she had never been able to forget the shock of the experience. This was the afternoon in her freshman year that the formerly polite exchange student from Spain had pinned her down on his bed and attempted to rape her…saying, “It’s OK, I’m Catholic, too.” It happened in a flash! She was helpless; she could not move under his weight. She could not believe it was happening! She was saved when his roommate unexpectedly came in. She took that millisecond to escape and run back to her dorm room and lock herself in, where she sat for hours, heart pounding in her chest. How could he???!!!! And Catholic??? Hell would be too good for him, she thought, as she sobbed.

For years she blamed herself for believing that he really only wanted to show her something in his room. She shamed herself for believing that his intentions were honorable. After all, they were not even dating. For years, she was “jumpy” and hated herself… even contemplated suicide. For years, totally humiliated and ashamed, she told no one. She felt so STUPID! Even worse, her body gained weight…adding to her shame and feelings of helplessness. No matter how hard she tried, the weight always returned.

I find that many women have been completely manipulated and duped into tolerating unwanted or unsought sexual advances...or like my client, ambushed! … and then BLAMED for it! Worse, they blame themselves!  This is nothing new. Mozart’s 1790 opera Cosi Fan Tutte (which translates roughly to “All women are like that”) asserts that women are, by nature, fickle, untrustworthy, and there to be seduced. If you don’t know the story, two soldiers accept a bet that they will be able to seduce each other’s fiancées. They tell the girls that they are going away on military orders. They return in disguise and start seducing in earnest. The girls, who fully intended to be faithful, are further manipulated by a maid, who stands to gain financially if the guys can pull off this deceit…which they ultimately do. In the end, the true identities are revealed, and the girls are blamed for their infidelity. So, now they are at the mercy of the guys who perpetrated this scheme upon them. Never mind the obvious fact that the guys were being unfaithful as well. It is the young women who are shamed and disgraced…after all, that’s how women are. Such was the world in 1790. Sadly, not much has changed.

Just like in Cosi Fan Tutte, much of the sexual coercion is perpetrated by men who are known to their victims. Here are the shocking statistics about sexual assault and date rape:

  • Between 20% and 25% of women will experience a completed and/or attempted rape during their college career 
  • More than half of raped college women tell no one of their victimization 
  • 30% of the college women who said they had been raped contemplated suicide after the incident 
  • About 1 in 5 female high school students report being physically and/or sexually abused by a dating partner 
  • College freshmen and sophomore women appear to be at greater risk of being victims of sexual assault than are upperclassmen. 84% of the women who reported sexually coercive experiences experienced the incident during their first four semesters on campus. 
  • Students living in sorority houses and on-campus dormitories are 3 times and 1.4 times (respectively) more likely to be raped than students living off-campus 
  • 38% of college-aged women who have been sexually victimized while in college had first been victims prior to entering college, making past victimization the best predictor of future victimization 
  • 80% of sexual assault and rape victims are under the age of 30; 44% are under the age of 18 
  • 99% of people who rape are men 
  • Victims were on a date with the perpetrator in 12.8% of completed rapes and 35% of attempted rapes 
  • 43% of the sexual victimization incidents involve alcohol consumption by victims and 69% involve alcohol consumption by the perpetrators (1 in 3 were drunk)
  • 90% of acquaintance rapes involve alcohol
  • Fraternity men have been identified as being more likely to perpetrate sexual assault or sexual aggression than non-fraternity men 
  • College men who participated in aggressive sports (including football, basketball, wrestling and soccer) in high school used more sexual coercion (along with physical and psychological aggression) in their college dating relationships than men who had not. This group also scored higher on attitudinal measures thought to be associated with sexual coercion, such as sexism, acceptance of violence, hostility toward women and rape myth acceptance. Cosi Fan Tutte!
  • Only 2% of all sexual assault accusations reported to police turn out to be false. This is the same rate of false reporting as other types of violent crimes. 

I have found, over and over, that sexual trauma is often at the root of persistent obesity. The underlying unconscious belief is that it is simply not safe to be thin or attractive. Fortunately, my program addresses this very effectively and clients are finally able to lose the weight (and the shame and guilt) for good.

To get immediate HELP after an assault- Call 800 656 HOPE (4673) The National Sexual Assault Hotline. Or contact your local organization, like MOCSA in Metropolitan Kansas City, for immediate support, counseling services, and other programs.





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. You can visit her website at www.LizBull.com


Monday, April 22, 2019

Monday Motivational Meal



Why don't you make this Monday a #MeatlessMonday with this delicious and healthy Mediterranean and Vegetarian Stuffed Eggplant! (Not a fan of eggplant? You can easily switch it with zucchini if you'd like!) And don't forget to serve it up right-sized on Livliga!


Give this recipe a try!

Friday, April 19, 2019

Why Use Diabetes Portion Plates

Using Diabetes Portion Plates is all about our health. It is how we can improve our health and live life as our happiest, healthiest selves. Over and over again it has been proven that taking control of our food environment and the portions we eat is the key to our long-term health. So how can we get control of our portions? It can be as simple as using a diabetes portion plate. Here are the reasons why:




















1. In the super sized world we live in, the first step is to right size our plates so they are diabetes-friendly. Did you know our plates have grown in size by over 51% in the past 30 plus years? A right-sized diabetes plate needs to have a well of no more than 7 inches. The rim should be between 2 -2 ½ inches. A right-sized plate allows you to right size your portions.



2. Diabetes portion plates provide a guide for serving up appropriate servings. They give you the framework to eat just what you need. A diabetes-friendly plate allows you to see what a standard serving size really looks like.
3. When you are living with diabetes it is key to count your carbs so you can manage your blood glucose levels. The way you do that is by measuring your servings. With a go-to diabetes portion plate it makes it much easier to know your serving sizes and count your carbs.

4. When you have been diagnosed with pre-diabetes or are living with Type 1 or Type 2 diabetes it is important to eat a balanced diet, which includes protein, vegetables, whole fruits and wholesome grains. In addition to helping you count your carbs, diabetes portion plates remind you to eat a balanced meal so you can provide your body the nutrition it needs.


5. So much of our success in living a healthy lifestyle with diabetes is becoming aware of what we eat in a mindful way. A diabetes portion plate helps us to be mindful. Being present when we eat, being aware of each bite, and savoring our meal allows us to be in control of our food environment and the amount we eat. If we are not paying attention it is very easy to overeat…we are simply not aware. Mindfulness is key.

6. One of the best outcomes for using diabetes portion plates is that they help us create new healthier eating habits. By using your portion control plates everyday at every meal you can replace old habits of unhealthy eating with the new habit of right sized portions and balanced meals.

7. When living with pre-diabetes or diabetes it can seem overwhelming to get control of your food environment. That is why it is important to invest in the tools you need to succeed. Diabetes portion control plates are a simple tool to give you the control you are seeking in order for you to succeed in your healthy lifestyle journey.

8. Having right sized plates with serving sizes built in allows you to be in control of what you eat, how much you eat as well as the types of food you are eating. It puts you in the driver’s seat. By being in control of your food environment you can also further customize the foods you eat in the specifics amounts that are right for you to best control your diabetes and blood glucose levels.

You deserve to succeed and you are so worth it. Living with diabetes can sometimes feel overwhelming. You are not alone. To help you on your journey of managing your diabetes and living as your healthiest you, Livliga has put together a simple and easy-to-read ebook focused on portion control and the tools to help you succeed.


Download our FREE Managing Your  Diabetes Through Portion Control eBook!

Monday, April 15, 2019

Monday Motivational Meal



Have a hankering for steak and fries? This week's Monday Motivational Meal includes both! It is oh-so-good and served up on Halsa!


Give this recipe a try!

Friday, April 12, 2019

Food Portions Explained



Understanding our portions is a must if we want to live a healthy lifestyle. It is the “101” of weight management. Not calorie counting. Interestingly, this is not something we are ever taught. Our only reference for portion sizes are super sized references of Big Macs, Double Quarter Pounders with Cheese and all the other foods we see advertised in magazines, on TV, in restaurants, and even our grocery stores.

So how do we figure out what a right-sized portion is? This is another source of ongoing confusion. A portion is what we are served and typically eat. It can be any size. In fact, think about the portions we are served at restaurants. They tend to be huge, right? That is because a portion is what we are served but it can be made up of any number of servings. A serving is what we need to become familiar with because that is how amounts are measured and how we are provided information in terms of ingredients, nutrients, calories, pre-packaged portions and recipes.

Servings are based on the amount of calories an average person burns in a day and then is broken down into specific amounts that a person should eat per meal.  It is an average based on consuming 2000 calories per day and assumes a “net neutral” outcome…meaning you will burn in a day the same amount as you consume. This is how we keep from gaining any weight and how we can also lose weight, if that is our goal. This is a great place to start. In reality, according to a recent report provided by The Food and Agriculture Organization, Americans eat an average of over 3,600 calories a day. This is well above the U.S. Department of Agriculture recommendations and why people are becoming increasingly obese and facing a whole host of health challenges from heart disease and diabetes to many cancers…and these are just a few examples of obesity-related diseases.

So what are those standard serving sizes? Serving sizes are different according to the different food groups. Take a look at the back of a Livliga dinner plate. Measurements are broken down by each food group: Fruit or Vegetable (1 cup), Starch or Grain (¾ or ½ cup depending on age, gender or activity level), Protein ( 2- 6 ounces) and we even show the suggested serving size for sauces, gravies, dips, condiments and salad dressings (⅛ cup)! For drinks the standard serving size is also shown (8 ounces). And for foods you put in a bowl like cereal, soups, chili, yogurt, etc., you can see the standard serving sizes as 1 cup (first fill line) or 1 ½ cup (the second, higher fill line). It is important that we know what a standard, recommended serving size is so we can be mindful of how much we are eating and the impact it will have on our health and quality of life.


To get control of our food environment it is imperative we learn about serving sizes. We also need to understand the difference between a serving size and a portion. It is equally important that we take steps to right size our food environment. One way to do that is to cook and prepare more meals at home. That way we can control what foods we eat as well as the amounts served. Additionally, we need to have tools and a system in place to help us right size our meals. Experience and research shows that it is virtually impossible to eat right sized amounts from super sized glasses, plates and bowls. To make portions look like enough we’ll end up filling up those super-sized dishes. If we right size our tableware it becomes much easier to right size what we eat.

From portion size to serving size and from super sized to right sized we are faced with creating a new norm that will support us in a healthier and happier life.



Learn More About the Science & Psychology That Make Livliga Plates so Effective

Monday, April 8, 2019

Monday Motivational Meal



The week's Monday Motivational Meal focuses on Easy Does it Dinners for Busy Lives. Check out our version and remember, all of this can be on hand in your refrigerator or freezer for quick preparation! This easy meal was served up on Halsa...


Give this recipe a try!

Friday, April 5, 2019

Livliga Vegetable Rub—Simple and Savory

There is nothing better than a home cooked meal. What I have learned over the years is that when preparing a meal simpler is usually the best. Often a mixture of herbs and spices to add flavor to your food is all you need.

Previously I have shared recipes for dry rubs for your meat as well as squash.  There are so many health benefits to adding herbs and spices to your meals in addition to adding mouthwatering flavors. People often get marinades and rubs confused. The main difference is that the marinades tend to tenderize the meat as the protein marinates whereas a rub is more of a flavorful coating that adds texture and taste to the protein.

Just as your meats can benefit from a flavorful rub, so can your vegetables. Here is a rub recipe I have developed that makes just about any vegetable taste yummy and works well if you are roasting a medley of vegetables too. Make a batch of it, put it in an airtight container, and then you can have it ready whenever you want a quick rub to spice up your veggies. Typically I use about a teaspoon for a “serves 4” recipe. Make sure to adjust the amounts according to your palette and preference.

Simple and Savory Vegetable Rub





Ingredients


  • 1 teaspoon Kosher salt
  • ½ teaspoon pepper, freshly ground
  • ¼ teaspoon sweet paprika
  • 1 teaspoon granulated garlic, California style
  • 1 teaspoon oregano
  • 1 teaspoon turmeric
  • ½ teaspoon cumin


Directions


  1. Mix all the ingredients in a bowl.
  2. Store in an airtight container. Make sure to label it so you know what it is.
  3. Use as desired. Should provide 4 or 5 uses. Make bigger batches if desired.



Enjoy! And Live vibrant!

Monday, April 1, 2019

Monday Motivational Meal



Looking for a beautiful, tasty and make ahead Brunch or Easter meal? Our Facebook Live in March is just the answer! There is nothing more beautiful than a freshly made frittata. It can serve many and is great for a brunch or holiday meal. Check out a Greek-style frittata or a delicious Spinach, Mushroom and Feta frittata. So many varieties...you choose! And then choose your favorite Livliga pattern to serve it up on (we chose Halsa)!


Give this recipe a try!

Friday, March 29, 2019

Diabetes Meal Plan- Spring Edition from NEW Diabetes eCookbook!

Finally! The weather is starting to get warmer, and the produce is fresh. This is the time of year that we begin to dream of sunlighted evenings on the porch, enjoying fresh and simple meals. Luckily for you, this post is all about meal planning. Let's dig in for a yummy recipe that is diabetic-friendly and can be enjoyed by the whole family!

As today is officially Diabetes Alert Day, we are honoring the day with diabetes recipes and the release of our ALL NEW eCookbook (details below). Shelby Kinnaird, our partner for the eCookbook, the Diabetic Foodie, has provided incredible recipes that are served up on Livliga all over our blog. Today, we are sharing with you the cream of the crop (no pun intended!) to get started on a healthy and happy spring! This recipe is from our new eCookbook, Living Life to the Fullest with Diabetes, which premieres TODAY.

Pesto Chicken Salad with Grapes (gluten-free)



One way to lighten up your favorite stand-bys is to use plain yogurt instead of mayonnaise or sour cream. Here’s a zesty take on chicken salad that’s bursting with basil, carrots, and grapes. Try serving it in phyllo cups for an impressive appetizer.

Ingredients:

  • 3 cloves garlic, peeled
  • 1 cup fresh basil leaves
  • 1⁄2 cup nonfat plain yogurt (not Greek-style)
  • 2 tablespoons white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1⁄2 teaspoon ground black pepper
  • 1⁄4 teaspoon kosher salt
  • 1⁄4 teaspoon sugar
  • Dash red pepper flakes
  • 12 ounces cooked chicken breast, shredded
  • 1 cup coarsely shredded carrots (about 2 large)
  • 1 cup seedless red grapes, halved lengthwise
  • 2 scallions, thinly sliced

Directions:

  1. Preheat oven to 375°F.
  2. Make the dressing: In a food processor fitted with a steel blade, drop the garlic through the feed tube while the processor is running. Stop the motor and add the basil, yogurt, vinegar, oil, pepper, salt, sugar, and red pepper. Blend until the ingredients are well incorporated and the dressing is creamy.
  3. Make the salad: In a large bowl, place the chicken, carrots, grapes, and scallions. Gently toss. Add the dressing and toss again. Serve immediately or refrigerate.

Nutrition:

  • 170 calories, 6g fat (1g saturated), 167mg sodium, 10g carbohydrates, 1g fiber, 7g sugars, 18g protein

Notes: 


  • This recipe takes only 10 minutes to prep and serves 6.
  • Make-Ahead Tip: Cook the chicken and make the dressing ahead of time.
  • Make It a Meal: Serve with Sourdough Toast, Steamed Broccoli, and Iced Tea with Lemon.


This recipe and so many others are featured in our NEW and FREE eCookbook. Download your copy today!


Get Your FREE Download of Our Living  Life to the Fullest with Diabetes eCookbook 

Monday, March 25, 2019

Monday Motivational Meal


Craving a Comfort Food dinner but also want it to be healthy? Try out this All American Meatloaf recipe, which includes Homemade Barbecue Sauce with Smashed Potatoes and Dilly Carrots served up on our Vivente dinner plate!


Give this recipe a try!

Thursday, March 21, 2019

Healthy Spring Flash Sale TODAY!

Today Only- Healthy Spring Flash Sale!


Now is the time to get ready for your spring and summer entertaining and check off those unique items on your list you need to enjoy healthy and stylish eating at home! Livliga is having our annual Healthy Spring Flash Sale with 20% off ALL products AND FREE SHIPPING on all orders over $40 for ONE DAY ONLY! Get started now without the stress yet all the benefits of Livliga's mindful eating suite of stunning tableware.


More big news! Our all-new Diabetes eCookBook we did in collaboration with Shelby Kinnaird, the Diabetic Foodie, is set to launch in just 5 DAYS on March 26th! Be on the lookout for this delectable item coming your way soon...and just in time for spring! Below you will find the preview of this exciting launch.


Order your plates now and then download these new recipes next week to be set for healthy eating all year long!


Start Shopping!

Monday, March 18, 2019

Monday Motivational Meal


This meal is a sneak peak of the meals and recipes in our NEW and FREE Diabetes eCookbook launching on #DiabetesAlertDay . We partnered with Shelby Kinnaird, AKA The Diabetic Foodie, to offer this fresh and delectable recipe ebook. This meal is served up on our Vivente dinner plate. Want more info? Check out another recipe she's cooked up on our blog.


Try her DELECTABLE recipe served up right-sized on Livliga!

Friday, March 15, 2019

Bariatric Plate: Spring Meal Planning


This week we are delighted and honored to have Rose Archer, the founder and chef of True You Food, join us as a guest blogger. She shares with us a wonderful springtime menu. Enjoy the visual inspiration and the step-by-step she shares to make your meal making...fun, doable and very tasty! Enjoy! And Live vibrant!



Spring Chicken Dinner


Spring is such an exciting time! I live in the Northwest, and I am always chomping at the bit for spring to come knowing summer will be close behind. Spring is the beginning of new growth, both in my yard and in my heart. As more fresh produce begins to show up at the grocery store and the farmers market opens I start to feel restless and want to clean closets and try out new recipes; recipes that are fresh and light unlike the heavy stews of winter.

This Spring Chicken Dinner (Ha!) is a perfect way to wake up your taste buds. It is a complete dinner composed of multiple recipes from the True You Food bariatric recipe library. Thinly sliced moist poached chicken breast is served over a spread of fresh, bright green pea and parsley hummus. You then top the chicken with a tangy cucumber dill yogurt sauce and serve it all with a side of lemon-scented quinoa. Yum!

The whole meal is very high in protein as there is protein in every part of this dinner! Obviously, the chicken is high in protein, but the hummus has protein from the sesame tahini, the yogurt in the sauce adds a good amount of protein and quinoa is the highest protein grain out there. Awesome!

There are fresh veggies and herbs tucked into everything, which adds so many nutrients and minerals without even trying! It's also incredibly moist which makes it ideal for post weight loss surgery. Every recipe can be made in advance and enjoyed alone as well, but they taste so delicious all together!

This dinner is a cinch to plate when you use Livliga's Just Right Set® plates. The circles on the plate allowed me to know precisely how much hummus to spread out and the small circle helped me portion the lemon-scented quinoa. I also used the very cool LivSpoons to easily portion ⅛ cup of quinoa into a perfect cute mound that fit perfectly onto the plate.



Fresh Pea + Parsley Hummus 



Ingredients

  • 1 ⅓ cups defrosted green peas 
  • ½ cup tahini 
  • ½ cup warm water 
  • 2 tablespoons olive oil 
  • 3 tablespoons lemon or lime juice 
  • 2 cloves garlic, rough chopped 
  • ½ cup flat leaf parsley, rough chopped 
  • 1 teaspoon salt

Directions

I make this in a small food processor.
  1. Add all the ingredients to the bowl of the processor. Turn on and let it run till the consistency is completely smooth. You will have to stop it every minute or so and scrape the sides down.
  2. The processing time will take about 5 minutes in total.
  3. If you like your hummus a little thicker, you can start with 1/3 cup of water and see if you like the consistency. The hummus can be stored in your fridge for a week. 
  4. Feel free to swap out the parsley for other fresh herbs, like dill, cilantro or basil. This makes 2 cups. 

Here are links to the other recipes in True You Food’s Bariatric Recipe Library:


Lemon Scented Quinoa

 

Ingredients

  • ½ cup dry white quinoa 
  • ½ teaspoon olive oil 
  • 1 cup bone broth, any flavor (I usually use chicken)
  • Zest of 1 large lemon 
  • Juice of the same lemon 
  • ¼ teaspoon salt

Directions

An important thing to know about quinoa is that it has a bitter oily outer layer called saponin. This is a natural defense to ward off birds from eating this nutritious and tasty seed. Most commercially sold quinoa removes the saponin before they sell it but if your quinoa tastes bitter, then you will need to give it a good rinse in warm water before cooking. I do this in a fine mesh strainer so that I don’t lose the tiny seeds down my sink drain!

  1. If you have rinsed your quinoa, then the first step is to put the wet quinoa in a small pot and over medium heat stir till the quinoa is dry. 
  2. Add the olive oil and continue stirring till the quinoa begins to smell toasty. You will not see a significant visual change in color, but it will smell toasted when you smell it closely.
  3. Next add the broth, lemon zest, lemon juice, and salt. 
  4. Bring the broth to a simmer. 
  5. Reduce heat to low, cover pot and let cook on a low simmer till all the water is absorbed and the quinoa is soft. This will take about 15 minutes.
  6. Turn off heat and let the quinoa sit for 5 minutes. 
  7. Fluff with a fork and enjoy. Cooked quinoa can be stored in the fridge for a week.
Note: You can skip the toasting step to save on time, and you can use water instead of broth.


Guest Blogger Bio




Rose Archer is the founder and chef of True You Food. A medically-inspired, chef-taught culinary video series that teaches post weight loss surgery patients how to cook healthy food that they'll love. With over 100 videos and 85 worksheets in a 10 module program, you will learn to be confident in the kitchen, love what you're eating and never diet again!