Tag Archive for: energy

September: Turning Inward, Getting Grounded

For many of us, September signals a return to routine and order in our lives. Vacations are wrapped up, kids go back to school, and the hustle of summer slows to a more tempered pace. Schedules become more consistent, and ever so slowly, we turn increasingly inward as the days grow shorter and the dark days of winter creep closer.

This shift in lifestyle and seasons carries over into our diet, too, especially if we are drawn to eating with the seasons. Tomatoes, peppers, zucchini, and beans – the stars of summer– give way to root vegetables and starchier vegetables like beets, potatoes, squashes, pumpkins, and onions. These nutrient-dense veggies, higher in healthful carbohydrates and natural sugars, can provide a helpful energy lift during the fall and winter when our own energy levels tend to dip and drag. Summer berries are replaced with apples and pears, delicious storage fruits bursting with long-lasting energy. As our hours of available daylight wane, our bodies rely heavily on food and sleep for energy rather than the solar power we received from the summer’s sun.

We may also notice another round of cool-weather greens showing up at farmers’ markets and in our CSA deliveries, a timely opportunity to naturally detox our livers before we dive headfirst into the heavier, fattier foods that magically appear with winter (and especially the holidays). It’s not uncommon to feel drawn to cook again, sometimes after months of not wanting to be in the kitchen all summer. Take some time to notice how your desires and habits change with the onset of fall. What does your body want? What tastes especially delicious?

Whatever you do, I encourage you to get out and relish this beautiful season! Visit apple orchards or squash and pumpkin farms. One treasure we have in Minnesota is the Apple House in Victoria, part of the University of Minnesota’s Landscape Arboretum. There you can browse dozens of varieties of Minnesota apples and hundreds of varieties of squash, all grown organically. Scout out some new delights and try a new recipe. While you’re there, take a walk through the arboretum and witness the spectacle of fall colors on display. The Apple House is open through the end of November: http://www.arboretum.umn.edu/applehouse.aspx

Breakfast: What Wonder Woman Eats

What’s for breakfast? Cereal? Low-fat yogurt? A single hard-boiled egg? If breakfast is an afterthought or a meal that happens by accident (if it happens at all), I hope I can help you rethink your morning and shift your routine from eating-on-the-run to fueling-up for the long haul.

Whoever first said, “Breakfast is the most important meal of the day,” knew what she was talking about. Sure, in our fast-paced world where many people wake up feeling like they are already behind, it’s not always easy to prioritize breakfast, but beginning your day with a nutrient-dense breakfast suited to your body is a linchpin far too important to omit. A solid breakfast provides both children and adults with:

• Stable blood sugar
• A happy, revved-up metabolism
• Solid, stable energy for 4-5 hours at a pop
• Mental clarity and focus
• Improved memory
• A greater sense of well-being and emotional stability

Imagine a day when you aren’t dealing with blood sugar crashes (aka, “the hangries), moodiness, mental fogginess, or sluggishness. Dreamy, right? It’s all yours if you set your day in motion with good fuel.

Breakfast sets the tone for your entire day.

Eating a breakfast right for you is going to change your life. But here’s the catch: you may have to experiment a bit to figure out what that is. Every body is different, even if just a little bit. Some people need more protein in the morning, others more fat. (For the record, nobody needs more sugar.) So consider trying on some breakfasts as if you were trying on shoes; see what fits and feels good.

Ideas:

• 1-2 cups vegetables sautéed in olive oil or butter with an organic egg or two. My favorite veggies right now: onions, garlic scapes, broccoli, and kale); add a dollop of aioli if you really want a treat.
• a vegetable/fruit smoothie that’s heavy on the veggies and light on the fruit. Try for 2/3 veggies like zucchini, cucumbers, kale, or spinach and 1/3 fruit. Add a plant-based protein powder like Vega One to keep you full longer.
• 2-3 Tablespoons chia seeds soaked in ½-3/4 cup coconut milk, almond milk, or yogurt. Add fresh berries, nuts and seeds, shredded coconut, and cacao nibs for a superfood, antioxidant-rich start to your day.

Sometimes a rock star breakfast doesn’t look anything like a typical breakfast. Last night’s leftovers of roasted chicken and vegetables would probably make an excellent start to the day. Sweet potato and Brussels sprouts paired with organic sausage might seem weird at first but will probably keep you full and focused for five hours.

Here’s another go-to recipe of mine. I believe it first came from The Splendid Table on NPR. I’ll make it on Sunday so it’s ready to go for the week:

Cauliflower Kuku Yield: 4 generous servings

Kuku is a type of open-faced omelet similar to the Italian frittata and the Arab eggah. Filled with vegetables and herbs, a good kuku should be thick and rather fluffy. A frittata pan, consisting of two interlinking pans that fit one on top of the other, is perfect for making a kuku—a regular pan will also be fine; you will just have to cook the top under the broiler for a couple of minutes. (I use my cast iron pan.)
One of the best things about kukus is that they can be eaten hot or at room temperature, and they keep very well in the fridge for up to 4 days.

1/2 cup olive oil
1 medium onion, peeled and thinly sliced
2 cloves garlic, peeled and finely chopped
1 small head cauliflower, cut up into florets and coarsely chopped
1 1/2 teaspoons sea salt
1/2 teaspoon freshly ground pepper
1 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup chopped fresh parsley
4 eggs
1/2 teaspoon baking powder
1 Tablespoon rice flour or potato starch
1/2 cup goat-milk cheese, crumbled

Preheat oven to 400 ̊F. Heat 1/4 cup oil in a medium-sized, ovenproof skillet over medium heat. Add onion, garlic, cauliflower, salt, pepper, cumin, turmeric, cayenne, and parsley, and stir-fry for 4-5 minutes, or until the cauliflower is soft. Meanwhile, break the eggs into a mixing bowl, add the remaining ingredients and whisk lightly. Pour kuku mixture into the skillet and give it a quick stir using a rubber spatula. Reduce heat to low, flatten the surface of the kuku, and pour the remaining oil around the edges. Cook for 4 minutes. Transfer the skillet to the preheated oven and bake for 8 to 10 minutes, or until the edges are lightly browned and coming away from the skillet. Remove the skillet from the oven, cut into wedges, and serve with fresh herbs and yogurt.

Just remember, breakfast isn’t going to make itself. It’s going to take planning and a little extra time to succeed. But I promise, if you muster up 15 minutes to feed yourself and the will to try something new, you just might experience what it feels like to be Wonder Woman or Superman: strong and unstoppable.

In love & service,

Claudine

P.S. As always, I’d love for you to leave a comment below. I’m always curious about what you’re thinking, and I’ll always respond.

Delicious, Nutritious Dining

Who likes to eat out? Me too. That’s why I’m excited to sing the praises of some restaurants here in Minnesota that make it possible to relax and enjoy some time away from the kitchen without sacrificing quality or nutrition.

Minnesota has a top-notch food scene. Between our community of farmers committed to quality and sustainability and our chef and restaurant community who value those farmers and choose to work with them, we have access to some of the best food in the country – and that’s not an exaggeration.

Home cooking is important for health because it’s only when we prepare food ourselves that we know exactly what went into that food. But all of us want a break from chopping and standing over the stove; that’s when having high-quality dining options come in handy.

Here are some of my favorites:

At Sara’s Table Chester Creek Café, Duluth
Birchwood Café, Minneapolis
Brasa, Minneapolis & St. Paul
French Meadow Bakery & Café, Minneapolis, St. Paul, MSP airport and others
La Ferme, Alexandria
Ngon Vietnamese Bistro, St. Paul
Pizzeria Lola, Minneapolis
Sassy Spoon, Minneapolis (an entirely gluten-free restaurant)
Sen Yai Sen Lek, Minneapolis
Tillie’s Farmhouse, St. Paul
Tonic, Rochester
Wise Acre Eatery, South Minneapolis

I could tell you a story about each of these restaurants or cafes and the farmers they work with, and I guarantee you would feel inspired and buoyed by their commitment to good food. Birchwood Cafe alone works with over 40 nearby farmers. Imagine the impact owner Tracy Singleton is having on their livelihoods! Sen Yai Sen Lek, a mouthwatering Thai restaurant in Northeast Minneapolis, sources as much product as possible from a collective of immigrant farmers named Big River Farms, all of whom are learning how to earn a living here in Minnesota. These stories are a reminder that where we spend our money matters.

I hope you enjoy these suggestions. To the best of our ability, let’s always try to fill our bellies with good nutrition, even when we’re out on the town. Deal?

Where are your favorite quality places to dine out? Who did I miss? There are so many! Let’s start a conversation and share our resources with one another.

In love & service,

Claudine

P.S. As always, I’d love for you to leave a comment below. I’m always curious about what you’re thinking, and I’ll always respond.

The Big Deal about CSA’s – Community Supported Agriculture

Invitation: Transform your kitchen into a wellness center with local, fresh, delicious food from a CSA – Community Supported Agriculture – this summer.

Though it’s not here just yet, I imagine you’re starting to daydream about summer, a season that brings energy, activity, and ample opportunities to indulge in locally-produced, hyper-fresh food. There’s something so special about delicate, just-harvested spring greens in May or a perfectly sun-ripened heirloom tomato in August; it’s as if you can taste the sunshine and warmth in these foods. So I have a fun idea to propose to you: why not shake up your grocery shopping habits this summer and try buying directly from some of Minnesota’s dedicated farmers instead? (Or try buying from a farmer from your state if you don’t live in Minnesota.)

 

Many small Minnesota farms are CSAs, which stands for “Community Supported Agriculture.” “Members,” (you – the shopper/enthusiastic eater), buy into a farm in exchange for a weekly or bi-monthly delivery of assorted produce. (Some also offer meat or eggs.) Joining a CSA is undoubtedly one of the most impactful upgrades you can make to your life. Here are a few reasons why:

 

  • Joining a CSA promotes diversity in one’s diet. When we’re getting our food from the grocery store, we tend to walk down the same aisles every week and fill our carts with virtually the same foods each time. Conversely, if we’re getting a weekly delivery of whatever is in season that week, our food changes routinely and effortlessly. This is really good for us; dietary diversity is essentially another form of health insurance.
  • Local foods are fresher. Buying locally cuts down travel time from farm to table, preserving essential vitamins, minerals, and nutrients. (Studies show 50% of vitamin C was lost in broccoli shipped from out of the country and 47% of folate was lost in spinach within 8 days of being harvested.) Fresher foods give us more bang per bite.
  • Local foods are in season. This translates into peak deliciousness alongside peak nutrient density. Tomatoes boast that deep red color, flavor, and texture that makes them real tomatoes. Winter tomatoes are such an inadequate substitutes, aren’t they?
  • Local foods are better for the environment. Some foods are shipped literally thousands of miles across the world; that is a big carbon footprint that could be avoided by supporting our neighbors instead.
  • CSAs preserve green space and farmland.
  • CSAs are economical. Most CSAs deliver a bushel of produce a week, and the price point for this organic, uber-fresh food is typically lower than at the coops.

 

Feeling inspired? Here are a few of my favorite CSAs in Minnesota:

www.springhillcommunityfarm.com (my CSA :)

www.untiedtswegrowforyou.com

www.featherstonefarm.com

www.loonorganics.com

www.mazopiya.com

 

You can also search for a CSA near you at:

www.localharvest.org

www.minnesotagrown.org

 

In love & service,

Claudine

 

P.S. As always, I’d love for you to leave a comment below. I’m always curious about what you’re thinking, and I’ll always respond.

Boost Your Internal Sunshine – Vitamin D

Feeling exhausted and blue these winter months? How’s your vitamin D? Perhaps it’s time to take stock of this vital vitamin and tap into its healing powers.

 

For far too long vitamin D was the most underrated nutrient in the world of nutrition. We paid very little attention to this powerhouse, which resulted in widespread deficiencies and varied physical, mental, and emotional struggles for many. Thank goodness we now know just how important this single vitamin is – a vitamin which is actually a hormone made from a reaction between our bodies and the sun. A hormone! And we all know by now that hormones are nothing to mess around with.

 

The benefits of  vitamin D are virtually endless, which can make it sound a bit suspicious and something of a cure-all. There’s certainly much more to creating health for ourselves than simply bumping up this single vitamin, but it’s a logical, smart place to start if you’re not feeling like your best, most vibrant self. Optimal vitamin D levels help prevent fatigue, osteoporosis, depression, as many as eighteen different types of cancer, influenza, Alzheimers, and hormonal imbalances, including those that contribute to PMS, sex hormone imbalances, and infertility. Research also shows that vitamin D may help prevent autoimmune diseases like multiple sclerosis, lupus, type I diabetes, and Hashimoto’s. Vitamin D boosts and regulates the immune system, helps regulate insulin signaling, and calms down chronic inflammation. Again, it may not be a cure-all, but I wouldn’t hesitate to call it a superhero in the vitamin-hormone world.

 

Here are some additional interesting tidbits about our vitamin superhero:

  • For 1/2 the year vitamin D is free because your body makes it when sunlight touches your skin; however, from October – April we make little or no vitamin D due to the sun’s angle, especially in Northern latitudes (like Minnesota, where I live). Perhaps this is why so many of us crave a warm weather getaway mid-winter; we’re craving a vitamin D boost. Most people can benefit from supplementation in winter. I like “Vitamin D Complete” by Nutricology and Isotonix Vitamin D with K2 for those people who are tired of swallowing pills and would prefer a liquid.
  • The further you live from the equator, the more sun exposure you need to generate vitamin D. Most U.S. states (certainly Minnesota) are considered far from the equator, which is why deficiencies run rampant here.
  • Additionally, the darker your skin is the more exposure you need to generate vitamin D – about twenty to thirty times the exposure, in fact. Deficiencies among African-Americans are dangerously widespread.
  • Chronic vitamin D deficiency can’t be reversed overnight; it typically takes months of supplementation and sun exposure to rebuild the body’s stores, but it’s not hard to do and is well worth the effort. It just takes some follow-through.
  • If you’ve been taking supplemental vitamin D for several months and are not seeing an improvement in your levels, you may need to add in some supplemental magnesium, which helps with absorption.
  • An overloaded or stressed liver may also impair one’s ability to produce vitamin D. There are many ways to support one’s liver, including easing off alcohol, sugar, and fried foods, eating more leafy greens and plant foods, and taking supportive liver supplement like milk thistle.
  • Vitamin D is critical for strong bones and muscles.
  • It’s very difficult to get adequate vitamin D through food. Most foods, unless fortified, are poor sources, and fortified foods are often processed foods and not the best for us anyway. This is why sunlight exposure is so important. Cod liver oil, sardines, and salmon are the best food sources.

 

Do you know if you’re getting enough vitamin D?

 

It may surprise you to learn that many doctors still do not automatically test for this vitamin-hormone. This shocks the daylights out of me given how beneficial it is. So this may very well be a test that you need to ask for. Don’t be shy about asking. It’s a simple test to add to your next round of bloodwork. Ideally you want your levels to fall between 55-80 ng/ml. Conventional medicine may tell you that 30 ng/ml is sufficient. I disagree. While it may be “sufficient” in terms of meeting a bare minimum requirement and preventing rickets in children, it’s certainly not optimal. Why not go for optimal?

 

Lastly, I encourage my clients who have struggled with deficiencies to get their levels tested both in the late summer or fall – sometime around September or October – and then again in the spring, preferably around April. This will give you a pretty good idea of how well your body produced vitamin D throughout the summer months (assuming you spent time outdoors), and then where your levels fall after winter.

 

Spring is on it’s way, but it’s not here yet. February and March can be tough months for a lot of us. We’re antsy. We’re ready for spring and the freedom to be more active, but we’re not yet feeling energized because of our lingering dark, gray days. I know I’m already craving the feeling of having my hands in the dirt and the smell of compost around me, but sadly these things are still a couple of months away. Vitamin D won’t help usher in spring any more quickly, that’s for sure, but it will help light you up from the inside. I know that for a fact.

 

In love & service,

Claudine

 

P.S. As always, I’d love for you to leave a comment below. I’m always curious about what you’re thinking, and I’ll always respond.