Lowering blood sugar is key to optimal health – very important for everyone. Here are examples of foods (outside of keto & intermittent fasting) that can help: -Yogurt -Cinnamon -Chia Seeds -Nuts & Nut Butters -Non-Starchy Veggies -Okra -Broccoli Sprouts -Avocados -Fatty Fish
Lowering blood sugar is key to optimal health – very important for everyone. Here are examples of foods (outside of keto & intermittent fasting) that can help: -Yogurt -Cinnamon -Chia Seeds -Nuts & Nut Butters -Non-Starchy Veggies -Okra -Broccoli Sprouts -Avocados -Fatty Fish
Spring is nature’s “reboot” and a perfect time to refresh your meal plans. Spring into these habits to have healthier meals, and more time to meet spring and summer schedules. With a little planning and practice, you can cut mealtime prep to 20 minutes. https://mayocl.in/31PicTh
this lunchtime. Jenny Branigan discussing the three key groups of people they are seeing currently; those not exercising, those over-exercising and those awaiting return to sport
this lunchtime. Jenny Branigan discussing the three key groups of people they are seeing currently; those not exercising, those over-exercising and those awaiting return to sport
These tropical #fruits deserve a place on your shopping list at least once in a while. Try these suggestions when you’re craving something sweet for a snack or after dinner. https://bit.ly/3fUfqEq#HarvardHealth
5 surprising benefits of #walking: Any physical activity is a boon to your overall health. But walking in particular comes with a host of benefits. https://bit.ly/3uyNvhI#HarvardHealth
This clean, light, flavorful meal is perfect any time of day! Look for local veggies, and you’ll know spring has truly sprung. Ready for a spring-cleaning that doesn’t involve baseboards or windows? After a chilly winter filled with hearty soups and stews, there’s nothing like spring vegetables to lighten your, err, load. Our Spring Veggie + Grain Bowl features ribbons of tender, sweet asparagus and carrots on a bed of fluffy quinoa. Radishes and jalapeño, plus a simple, light dressing of tahini, lemon juice and garlic, add zing and tang — plus loads of nutrients. This vegan dish makes a clean, light, flavorful lunch or dinner — or even breakfast. Look for local veggies, and you’ll know spring has truly sprung. Ingredients 1 cup quinoa 3 tablespoons tahini, well stirred 3 tablespoons water 2 tablespoons fresh lemon juice 1 small clove garlic, minced ¼ teaspoon kosher salt 12 asparagus spears 3 carrots 6 radishes 1 jalapeño, seeds removed if desired ½ cup fresh parsley leaves Directions In a medium saucepan, combine the quinoa with 2 cups of water over medium-high heat and let come to a boil. Stir once, cover with a tight-fitting lid, and reduce the heat to low. Cook for 15 minutes, until the water is absorbed. Remove from the heat and fluff with a fork. Let stand, covered, for 5 minutes more. In a small bowl, whisk together the tahini, water, lemon juice, garlic and salt. Using a vegetable peeler, peel the asparagus and carrots into long ribbons. Thinly slice the radishes and jalapeño. Divide the quinoa among bowls and add the vegetables. Drizzle on the dressing and scatter the parsley leaves over the top. Nutritional information (per serving) Makes 4 servings. 376 calories, 20 g total fat, 3 g saturated fat, 13 g protein, 39 g carbohydrate, 6 g dietary fiber, 3 g sugar, 0 g added sugar, 0 mg cholesterol, 112 mg sodium Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness
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