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By Lauren Haas
Lauren HaasSpring is here and that means…SWIMSUIT SEASON! Yikes! Instead of dieting, here is what I tell my clients to do:

1. DO NOT DIET. DIETS DO NOT WORK. They leave you hungry, irritable and the moment you stop dieting, you will gain all the weight back…PLUS SOME MORE! YIKES! Instead, be consistent with a healthy meal plan and exercise routine. (more…)



Makes about 2/3 cup
French Roast SteakThis simple and quick marinade combined with a tender French Roast steak or a thin steak is always a family pleaser. Serve with roasted vegetables, potatoes or rice and your smallest food critic will be asking for seconds. (more…)



By Fiona McCartan
Peanut Butter Sweet Potato BrowniesPeanut Butter Sweet Potato Brownies
Ingredients

  1. Makes 24 medium brownies
  2. 2 medium sweet potatoes
  3. 2 large eggs
  4. 1 tbsp vanilla extract
  5. ½ cup raw honey (or best quality you have)
  6. ½ cup vegetable or coconut oil
  7. 1 cup cocoa powder (unsweetened)
  8. 1 tbsp coconut flour
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By Catherine McCord
By Catherine McCordPumpkin Pie Parfaits (makes 10 parfaits)
Prep Time: 10 min.

I’ve got two little whipped cream addicts on my hands. It’s no mystery why to me because the apple doesn’t fall too far from the tree. Whenever my mom served pie during the holidays (usually pumpkin, chess and/or pecan) she would hand out each slice… (more…)



By Daniella Lavi-DrayDaniella Lavi DrayThe Volumetrics Eating Plan is based on a basic fact: people like to eat. And if people are given the choice between eating more and eating less, they’ll take more almost every time. The Volumetrics diet doesn’t try to fight this natural preference. It’s creator, nutritionist Barbara Rolls, PhD, argues that limiting your diet too severely won’t work in the long run. You’ll just wind up hungry and unhappy and go back to your old ways. (more…)



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Teach your kids healthy cooking while they help in the kitchen.

By Joyce Oliveto
Joyce OlivetoI have found that kids like making food. Whether it is kids and their friends, my grandchildren, or when I teach classes for kids on how to prepare healthy foods. They love it. It is easy to have fun in the kitchen with kids. AND it is easy to make food taste good, be nutritious and be healthy at the same time.

Have them wash the veggies and give them a little education while you are preparing. Let them know why we wash veggies. Show them how to use a knife and safely chop veggies.

Here is a recipe created by my granddaughter Alivia. You will also find this recipe in my blog, Living Simply Raw. Have them mix the healthy cookie dough with their hands and shape into individual cookies before baking or dehydrating. All food can be healthy and snacks can be easy to make, delicious and very nutritious at the same time. (more…)



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By Lauren Haas
Lauren HaasCaramelized Onions:

1 tablespoon organic, extra virgin coconut oil
1 large red onion, thinly sliced
2 cloves garlic, minced
2 tablespoons Balsamic vinegar
½ cup organic chicken brothHeat oil in a pan at a medium heat and add the onions.
Sautee onions for 2 minutes, add minced garlic and the sweetener.
Cook for 2-3 minutes then reduce the flame to a LOW heat.
Stir in the chicken broth.
Let simmer for 15 minutes or until the onions are soft and caramelized.
Slice the bell peppers and onions.
In pan, at a medium flame, heat the olive oil for about 1 minute.
Add the bell peppers and onions, brown sugar, salt and honey.
Stir. Cook for 3 minutes.
Reduce the heat to a LOW flame, for 2 minutes.
Add the chicken broth, stir everything and put a lid on the pan.
Let it simmer for 30 minutes or until the veggies are SOFT and Gooey….Slice the bell peppers and onions.
In pan, at a medium flame, heat the olive oil for about 1 minute.
Add the bell peppers and onions, brown sugar, salt and honey.
Stir. Cook for 3 minutes.
Reduce the heat to a LOW flame, for 2 minutes.
Add the chicken broth, stir everything and put a lid on the pan.
Let it simmer for 30 minutes or until the veggies are SOFT and Gooey….Slice the bell peppers and onions.
In pan, at a medium flame, heat the olive oil for about 1 minute.
Add the bell peppers and onions, brown sugar, salt and honey.
Stir. Cook for 3 minutes.
Reduce the heat to a LOW flame, for 2 minutes.
Add the chicken broth, stir everything and put a lid on the pan.
Let it simmer for 30 minutes or until the veggies are SOFT and Gooey…. (more…)



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