Jan 012017
 

What is Metabolism?

Do “calories” really count?

 

Well, yes they do, but they’re not the only thing that matters when it comes to how much you weigh and how much energy you have.  In other words it’s all about your metabolism.

 

In a nutshell metabolism is how you take in oxygen and food and use them for energy, heat, and storage.  But what’s really more important is how fast your metabolism works i.e. your “metabolic rate”.  And you may have heard of RMR and TDEE, which are ways to measure your metabolic rate.

 

But, what you may really want to know is what affects your metabolic rate, and how can you use that to your advantage.  Of course it’s not just about how much you eat but also your hormones, body composition, and even what you eat counts!

Continue reading »

Feb 192015
 

Good Ol’ Fashioned Healing Bone Broth

Remember Grandma’s chicken soup? It was said to heal you from colds and whatever ailed you. It was made by following the recipe below which produces a gelatin rich bone broth. We also used to eat every part of the animal which created an amino acid (the building blocks of protein) balance in our bodies. However, today we typically turn our noses up at eating organs and other tissues. My mummy served us liver once a month (at least that’s what it felt like, but I can say that I have not carried on this habit after leaving home).

I have however, carried on the tradition of making my own broth – it’s just a habit you add to the end of your feast.

Save your carcasses for nourishing bone broth that is so super simple to make. If you don’t have time to make it in the moment- then freeze all the bones for later. Continue reading »

Nov 172014
 

Mexican Chicken Soup (from Martha Stewart)

 Years ago one of my girlfriends made this for me and I loved it.  My kids love dipping whole organic nacho chips into the soup and scooping it up!  Enjoy this wonderfully warming soup.

Mexican Chicken soup

4 chicken, bone-in, skin on                         salt and pepper

3 tbsp olive oil                                                  2 cups onions (2)

1 cup celery, chopped                                   2 cups carrots, chopped

4 garlic cloves, chopped                              10 cups chicken broth

1 (28 oz) can chopped tomatoes                1-2 jalapeno peppers, chopped

1 tsp cumin                                                        1 tsp coriander seeds

6 (6”) tortillas

Serve with:

Sliced avocado, sour cream, grated cheddar and broken nacho chips. Serves 6-8 and freezes well.

  1.  Preheat oven 350 degrees. Cook chicken (cover with salt and pepper) for 30 minutes or until done. Let cool. Shred meat off bones and throw away bones and skin (or make a chicken stock).
  2. Heat oil. Add onions, celery, carrots and cook over med heat for 10 minutes,
  3. Add garlic, cook for 30 seconds.
  4. Add chicken stock, whole can of tomatoes, jalapenos, cumin and coriander.
  5. Cut tortillas in ½’ strips and add to soup.
  6. Simmer for 20 minutes, add chicken and season to taste.
  7. Serve hot topped with sliced avocado, cheese, sour cream and broken nacho chips!

 

Inspired Source:

http://www.marthastewart.com/872962/mexican-chicken-tortilla-soup

 

Tanya Morrison has been in the Health/Wellness and Fitness Field for over two decades.  She is the creator of the Busy Mama Detox which is a 12 week program that runs in January, April and September of each year. To find out more about this life changing program check out the testimonials and information at www.busymamadetox.com. Tanya also teaches many different classes at Move Your Body Studio in Bobcaygeon, www.moveyourbody.ca and has written Healthy Snacks for Kids, Get the Skinny on Skinny Jeans & Living Vibrantly with Raw Goodness – Your Guide to Juicing & Blending.  You can get your PDF copy here