Jan 152017
 

Three Ways to Avoid Overeating at Meals

We all do it.  Sometimes the amazing aroma and delicious flavour gets the best of us.  Especially if we’re a bit on the hungry (or hangry) side.

 

I’m talking about overeating at meals.

 

This can have a big impact on our weight, energy levels, and overall health and well being.  Of course our body needs food to fuel it and we often (usually) eat amazingly healthy foods.

 

But we may still overeat.  In this post I’m going to give you three solid tips for preventing that from happening.  Seriously!  If you can make these three things a regular habit and part of your daily routine you’ve got one up on the overeating cravings. Continue reading »

Jul 142016
 

Cucumber Dill Salad

Cucumber Dill SaladThis is a POTLUCK FAV!!!  This is requested every time I go to a Potluck. The dill gives it the most amazing taste and the dressing is so tasty and pure that your taste buds will be dancing for JOY!

Before we dive deeper into making this…

We all want to be healthy and feel more amazing, right? 

The truth is, it can be confusing to know where to begin.   When we feel overwhelmed, it’s easy to give up even before we’ve started.  I know how it goes because I’ve been there before too!

The top 3 goals I hear most often from my clients are:

  • feeling better
  • losing weight
  • having more energy

If you felt better, had more energy and reached your ideal weight, you would probably feel like a new version of yourself, right?

Continue reading »

Apr 262015
 

breakfast energizer with dandelionWhy eat Dandelions?

Hold off on the weed spray…..soon you will be living in a sea of yellow, a landscape of golden kisses that you can use for your health instead of spraying and negatively affecting our environment.

From the leaves to the roots this typically thought of pesky weed can be invaluable to your health.

  • Chock full of vitamins, minerals and antioxidants. High in Calcium, rich in iron, low in calories, 14% protein
  • One of the most nutritionally dense greens you can eat
  • Many medicinal qualities
  • They are potassium-rich and have a strong diuretic quality, as well as efficacy as a blood detoxifier and good for the liver.
  • They have long been used to treat digestive disorders and to treat arthritis and eczema.

Continue reading »

Nov 132014
 

garden is open

Are you starting to make every day greener?

 

Enjoy a Crunchy Kale Salad today

crunchy kale saladPlay around with how many of each item you would like in your salad – what are your taste buds craving more of today?

Handful of kale, sliced thinly

1 lemon

Salt and pepper

1 tbsp oil (coconut, flax, olive)

Handful of cabbage, sliced thinly

1 carrot, peeled into ribbons with a vegetable peeler

5 cherry tomatoes, sliced into quarters

Handful or pecans or walnuts

Handful of raisins or cranberries

½ an apple, peeled into ribbons

¼ cup sliced onion

Add any sprouts if you have them on hand

 

Directions:

Place the kale in a bowl and juice ½ – 1 lemon on top of it, add oil and salt and pepper.  Let this sit while slicing the remaining ingredients.  This will soften the kale.

Add all of the remaining ingredients and mix.

 

Some Green links:

2 great salads & quick dressing  

Bok choy, red cabbage and carrot  

Cabbage (coleslaw) salad  

Kale Waldorf Salad  

Spirulina Vs Chlorella – Power up your smoothies with these Super GREENS

Freezing your Greens and Saving Money

What is Matcha Green Tea Powder  

 

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

 

 

Source:

www.tanyamorrison.ca

Jun 022014
 

Raw Coconut Curry Sauce with Steamed Vegetables

Inspired from Jenny Ross – Raw Basics

 

Coconut Curry sauce with Brown Rice and Veg!

  • 1 cup macadamia nuts (soaked for 30minutes)
  • 1 tablespoon raw coconut butter
  • 1 pitted date
  • 1 clove garlic
  • 4 tablespoons curry powder
  • ½ tsp turmeric
  • 2 tablespoons chopped sweet onion
  • 2 cups coconut water OR 2 cups coconut milk

Continue reading »

Feb 052014
 

Sweet Potato Hummus Collard Wraps

by Matthew Kadey, MSc, RD

ready to roll

Delicious! This is my finished product before I rolled it up and ate it!

I love finding great recipes!!!  This one is from Alive’s January 2014 issue. I hope you enjoy it as much as I did.  Just a heads up to start your sprouts about 5 days before you make this and to also time having your avocado the perfect ripeness! Continue reading »

Feb 012014
 

Healthy Heart 

 

“Above all else, guard your heart, for it affects everything you do” (Proverbs 4:23 NLT)

Fun Heart Facts1:

The average adult heart beats 72 times a minute; 100,000 times a day; 3,600,000 times a year; and 2.5 billion times during a lifetime.

A kitchen faucet would need to be turned on all the way for at least 45 years to equal the amount of blood pumped by the heart in an average lifetime.

Every day, the heart creates enough energy to drive a truck 20 miles. In a lifetime, that is equivalent to driving to the moon and back. Continue reading »

Dec 242013
 

Kale Waldorf Salad Inspired by Eat Raw, Eat Well by Douglas McNish

This is one of my favorite salads and one that my guests always love!

Pictured here is an assortment of salads – Kale waldorf salad with asian coleslaw and wheatberry salad

Dressing Prep:

¼ cup raw cashews (soaked up to 30 minutes in water)

Kale prep:

Kale prep with avocado, lemon, vinegar and salt

· 2 cups sliced kale (any type of kale is great- I like mixing them together for different textures!) Remove the spine of the kale and save for juicing or vegetable stock

· ½ avocado

· 2 tsp lemon juice

· 1 tsp raw apple cider vinegar

· Sprinkle of salt

Mix together the avocado, lemon juice and salt and then pour over kale. Massage into the kale and mix well. Set aside for at least 10 minutes to let the kale soften.

Mix together the kale topping

· ½ cup apple, diced

· ¼ cup of celery, diced

· ½ cups of walnuts

· ¼ cup raisins

· 2 tbsp hemp seeds

· 1 tbsp flax seeds, ground

Set aside and mix in with kale when it has softened.

Dressing:

Pouring the dressing on!

· ½ cup apple

· ¼ cup of celery

· ¼ cup water

· 1 tbsp raw apple cider vinegar

· ¼ raw cashews (rinse and drain)

· ¼ cup lemon juice and a sprinkle of salt

In your blender, combine the dressing ingredients and blend until smooth. Pour over the kale salad and add the apple/celery/walnut/raisin mixture. Toss, let sit for 5 minutes and serve!

Lasts up to 2 days in the fridge!!

Want more great salad and healthy meals…check out the e-book Get the Skinny on Skinny Jeans for meal plans, detox days and so much more to feel great in your jeans. Looking for more inspritation pick up your copy of Living Vibrantly with Raw Goodness – Your Guide to Juicing and Blending

I’d love to hear what your favorite salad is!!!

Tanya Morrison

www.moveyourbody.ca

info@moveyourbody.ca

705-887-4605

Dec 102013
 

Curried Vegetable Potpies

· 1 package Frozen puff pastry dough

· 2 tbsp butter

· 2 leeks, sliced thinly *

· 2 cups parsnips, diced *

· 2 cups carrots, diced *

· 1 cup sweet potato, diced *

· ½ cup celery, diced *

· 2 tbsp flour

· 4 cups milk, or almond milk or rice milk

· 1 tbsp plus 1 tsp curry powder

· 1 cup peas or sliced green beans

Preheat oven to 350.

Melt butter and then add *, and cook for 5 minutes over medium heat. Add flour and stir for 1 minute. Stir in milk and curry powder and bring to a boil. Reduce heat and sinner until veggies are tender. Season with salt and pepper and add peas/beans.

Either pour mixture into individual ramekins or oval baking dish. If using ramekins, cut the rolled out puff pastry and cover the tops; if using oval dish, put rolled out puff pastry on the top of it.

Place on baking sheet and cook for 20 minutes or until pastry is golden. Let cool about 5 minutes before serving.

To freeze and enjoy later, don’t cook it. Place ramekins or oval dish (with puff pastry covering top) in the freezer. When ready, thaw and follow cooking directions above!

Adapted from Martha Stewart’s recipe in Martha Stewart’s Dinner at Home

Serve with Kale Waldorf Salad, Cabbage Salad in the RAW or plain green salad

Tanya Morrison

www.moveyourbody.ca

info@moveyourbody.ca

705-887-4605