Health from the Inside Out

I cannot express how excited I am to share this website with you today. This feature has been a long time coming and I am thrilled to share this amazing woman, mentor, personal trainer, fitness instructor, nutritional therapy practitioner, motivator and my friend with all of you.

Debbie ABbott 2

If anyone was to ask me to describe Debbie Abbott I would simply say she is a ray of sunshine.  Always smiling, upbeat, funny, inspirational, warm and simply beautiful.  Her beauty radiates from the inside out and I believe a huge part of that is due to her diet.

Debbie believes in Real Whole Foods (RWF) and has a passion for research when it comes to nutrition. She has really changed my life, my diet and the way I think about food.  Over the past year I have taken two of her nutrition courses and participated in her RWF challenge.   I learned so much about how my body uses food, how it breaks down food, how my body is changing with age and how the food industry hides chemicals in  “healthy” labels.   Having a family history of pancreatic cancer, a child with ADHD and two children with Galactosemia (a rare metabolic disorder) nutrition and how we eat is critical for our health and future.  Debbie has been an incredible mentor, a resource and a support though all of these challenges.

While Debbie has been sharing her vast knowledge of food and nutrition via her email distribution list for awhile now, she recently launched her website Rock Solid Nutrition & Wellness and now everyone can benefit from her knowledge, research and passion for a healthy living. We wanted to share it with you, if you are interested in learning more about food and how it impacts your body please pay her a visit!

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Wishing you health and wellness!

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In the Kitchen with 11 Magnolia Lane, Tomato Basil Bisque Soup & Avocado Chef’s Salad

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  So…. how are you all liking the Spring Menu so far?

I have really been enjoying the meals on the new spring menu and all the  staples the spring harvest offers.  I continue to be amazed by the power of real food and how much I enjoy cooking it.

Here is a recipe from my Spring Menu that you are sure to love.  The salad is light & healthy and the soup is creamy & comforting.  The perfect combo for those chilly spring showers.

Avacado Chef's Salad with Ranch Dressing

 

Avocado Chef’s Salad

Ingredients

  • 1 large bunch Arugula
  • 1 large bag of pre-washed spinach
  • 1 ripe avocado, sliced
  • 2 Roma tomato, sliced
  • 1 English cucumber, sliced matchstick style
  • 1 yellow pepper, diced
  • 1/4 lb deli ham, diced
  • 1/2  sweet onion, sliced thin

Directions

  1. Wash all veggies, spinach and arugula
  2. Toss the spinach and arugula to combine leaves. Place in a large serving bowl.
  3. Place tomatoes in each corner
  4. Place cucumber in opposite corners
  5. Sprinkle the peppers and onions over the top of the salad
  6. Neatly lay the avocado slices in the center of the salad and sprinkle with the diced ham
  7. Serve with your favorite ranch dressing (this is mine if I don’t have time to make it from scratch).

 

Tomato Basil Bisque

Tomato Basil Bisque

Ingredients:

  • 5 Ripe Roma tomatoes, halved
  • 2 tablespoons olive oil
  • 1 medium onion, sliced
  • 1 tablespoon chopped garlic
  • 2 tablespoons tomato paste
  • 1/2 cup chicken broth (or vegetable broth)
  • 1/2 cup heavy cream (omit and double broth if you are Paleo)
  • One 12 ounce can of diced tomatoes
  • 1 cup tomato juice (I used Mrs. T’s bold and spicy bloody mary mix)
  • 1 1/2 teaspoons of sugar
  • 1 bay leaf
  • Fresh Basil, chopped
  • 1/2 teaspoon Italian seasoning
  • Red chili flakes
  • Salt and pepper to taste
  • Parmesan Cheese, grated for garnish (optional)

Directions

  1. Preheat grill and brush grate with a bit of canola oil
  2. Brush tomato halves with olive oil.  Grill them until nicely charred and soft on both sides, 2-3 minutes.
  3. In a deep saucepan, heat 2 tablespoons of oil over medium heat.  Cook onion until soft, approximately 3-4 minutes.  Add in garlic and cook for another 3-4 minutes.
  4. Add tomato paste, stir well and cook for 2-3 minutes.  Mix in broth, and scrape off all the goodies stuck to the bottom of the pan.  Bring the liquid to a low boil.
  5.  Add in the grilled tomatoes, canned tomatoes and tomato juice and bring it up to a simmer.  Add sugar, bay leaf, Italian seasoning, chili flakes (optional) and salt & pepper.  Simmer for 20-25 minutes until soup is combined and flavorful.
  6. Remove from heat and remove bay leaf.
  7. With an immersion blender (a regular blender or food processor will also work), puree soup until smooth.
  8. Return soup to the pot and medium.  Mix in cream, bring soup to a simmer and cook for another 5-10 minutes.  You want the soup to be a beautiful shade of deep orange.
  9. Remove from heat, garnish with basil and Parmesan cheese.
  10. Enjoy
{While you are here, don’t forget to enter our giveaway for a Printable Party Package by leaving a comment on this post HERE–giveaway ends 5/3!}

 

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In the Kitchen: Spring Menu Reveal

Click on the "In the Kitchen with 11 Magnolia Lane" Button to read about our new series

My Spring Menu has “hatched” and I am so excited to share this healthy but satisfying menu that truly captures the essence of spring (at least I think so!).  This menu offers a ton of fresh veggies, light and fluffy fritattas, and energy-packed protein shakes that will get you through a busy morning.  Click here for to download our tasty spring monthly calendar as well as the spring shopping week 1

Spring Menu Reveal

Here are just a few of my favorites from the Spring Menu so far:

1. Fish Cakes with Remoulade Sauce

2. Red Bliss Potato Salad with Mojito Braised Pork

3. Soy Marinaded Skirt Steak with Asparagus and Sugar Snap Pea Stir Fry

4. Romaine and Carrot Slaw

Our “In the Kitchen Series” is designed to make your life easier, providing a healthy, easy to follow meal plan and shopping list. No more drive-throughs, frozen nuggets or unhealthy boxed macaroni and cheese!

I personally feel that spring is a time to refresh, renew and rejoice.  It is the perfect time to focus on your health and possibly a good time to begin spring cleaning–not your closets, I am talking about your diet and your body.

So many of us rely on carbohydrates, caffeine and sugar to make it through the day.  We poison our bodies with excess and wonder why we feel so tired.  Trust me, I know how hard it is to change bad eating habits.  I have been there and done that!  In fact, I have been there and done that so many times that I constantly need to remind and challenge myself to stay on a healthy life track.  There are so many ways to spring cleanse but I wanted to share a story recently shared with us from our good friend and guest blogger Kara Pfau, we thought it was an important message and we asked her if she would share it here too.

Kara is an expert when it comes to good healthy eating habits and she, like most of us, was sick of living in the fog of unhealthy eating and caffeine dependence.  She was searching for clarity, energy and of course wanted to feel and look great.  Here is what Kara has to share about cleansing our bodies:

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Kara…Why do we need to detox and cleanse our bodies?

It’s simple, we are a product of our environment and we are exposed to toxins in the air we breathe, the foods we eat and the products we use on our skin. You are a subtotal of those toxins and these toxins stay in our tissues and fat for long periods of time.  Unfortunately, these toxins we let into our bodies really don’t want to leave.  In fact, they love to live in our tissue and fat cells.  When this happens, it causes inflammation which can lead to more serious health problems such as heart disease, diabetes and cancer.

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Here is the good news, we can do something about this! By simply detoxing our systems daily you can reclaim your health.  First, I suggest you avoid hurtful toxins, take supplements that support your liver/ kidneys and of course, exercise!!

Last year I decided to do this 30 day challenge and it has changed my life. I did note that my intense cravings for sugar, carbohydrates, coffee and wine were a result of an imbalance of blood sugar in my body as well as an indication of a sensitivity to several of these allergenic foods. As a result of this program I began working out 4-5 times a week, picked up a new sport of tennis, lost my strong sugar cravings, had a much clearer mind ridding that foggy state I had been in from the overload of sugar and toxins, and had an enormous amount of energy to get through all the events of the day with 2 small children.

The program I followed was Arbonne’s 30 Days to Fit which is an overall body cleanse that encompasses eating whole fresh foods, eliminating allergenic foods, balancing your blood sugar, increasing nutrient intake, and supporting the body’s 4 elimination pathways (the liver, kidneys, intestines and your largest detoxifying organ, your skin).

Arbonne 30 Day Fit Program

Your liver regenerates every 45 days, your brain regenerates every 60 days, your bones regenerate every 90 days, and your skin every 30 days.

Balancing your blood sugar is crucial to your health and balancing your PH is essential as diseases grow in acidic environment. Every food is either alkaline forming or acidic forming and next post I will go into which foods to eliminate, how they impact your blood sugar and ph imbalance and how these foods might be causing you to hold on to pounds you wouldn’t mind parting with!

The 30 days of detoxing and cleansing helped me accomplish all 5 things above. The program includes eliminating inflammatory type foods an help your body automatically release toxins. Weight loss is a by-product of this cleanse. 80% of your immune system is in your gut as well as 80% of your serotonin so the main goal of this cleanse is to help you feel as good as you can, reclaim your teenage like energy, and have clarity and release those toxins that may have been building in your system for quite some time!

I invite you to take the plunge and challenge yourself to a 30-day spring cleanse!

In wellness and good health,

Kara

(If you want more information on how to begin a 30 day detox, you can email Kara directly at karapfau@yahoo.com)

Thanks so much for your insight Kara, we are so excited to have you on board as our health guru:).  I tried to keep all this useful information in mind while creating the spring menu.  My goal is to keep me, my family, and our readers healthy and well-balanced so we too can enjoy the “feel-good” life Kara describes above.  I will continue to featured recipes from the Spring Menu over the next couple of months so please stay tuned (either via Linky Tools, Facebook or email subscription) as you don’t want to miss a thing.

Thanks for stopping by and enjoy!

 

 

 

 

 

 

 

**The information contained in this website is for general information purposes only.  While we endeavour to keep the information up to date and correct, we make no representations or warranties of any kind. Any reliance you place on such information is therefore strictly at your own risk.  Please always consult your doctor/dietitian prior to making any health related changes**

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Reinventing your left overs: Tilapia Taco Salad with Cilantro Sour Cream

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Quick and Easy Tilapia Taco Salad

I hope everyone enjoyed the tilapia with green bean, mushrooms and tomato in a sherry cream sauce last night.  I know I did.   I am a bit embarrassed to admit that I ate all the green beans last night leaving behind two naked tilapia filets and nothing planned for dinner.  This is the perfect opportunity to re-invent my left overs and make an entirely new meal from the leftover tilapia.

As you can see from the current meal February Menu Calendar, we eat lots of leftovers for lunches and nothing goes to waste in my house.  I really try to ensure that we eat everything and if that isn’t possible I usually share it with a neighbor or friend who hates cooking or works long hours.

Re-inventing your leftovers is a great way to save money and it is a huge time saver on those nights where you have a million activities planned or you just do not feel like cooking.  This meal will only take you a few minutes to prepare as the fish is already cooked and can be eaten hot or cold.  This is my version of how you can re-invent your leftovers into an entirely different meal.  Enjoy!

Tilapia Taco Salad

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Ingredients:

  • 2 tilapia filets (reheated or cold)
  • 1 head of romaine lettuce
  • 1 tomato
  • 1 bunch cilantro
  • ¼ green onion
  • 1 avocado
  • 1 lime (zested and juiced)
  • 1 clove of garlic
  • 1 container whole milk sour cream
  • ¼ teaspoon of cumin
  • salt & pepper to taste

Directions:

  1. Coarsely chop or simply crumble up the tilapia filets into a bowl, set aside
  2. Dice or slice tomato, avocado and green onion into individual bowls and, set aside
  3. Cut off base of lettuce, wash the leaves and set aside  If you prefer a salad, I would chop the lettuce up into bite-size pieces.  Also, feel free to get creative with your toppings.  These are just my favorites.

Cilantro Sour Cream

Cilantro Sour Cream: (can be combined in a food processor)

  1. Mince 1 clove of garlic
  2. Finely chop ½ cup of cilantro leaves
  3. Zest and Juice lime
  4. Place all ingredients in a bowl with the sour cream
  5. Add cumin, salt & pepper to taste

Assembly:

  1. Place two lettuce leaves on plate; add some fish, diced tomato and 1-2 slice(s) of avocado.
  2. Spoon the cilantro sour cream over the taco
  3. Garnish with green onion and additional cilantro leaves.
  4. Enjoy!

Linking up to:

Inspiration Friday At The Picket Fence

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