5 Nutrition Tips for Parkinson's Disease
/It’s Parkinson’s Disease Awareness Month. Here are 5 Nutrition Tips to keep people with Parkinson’s disease healthy and strong.
Read MoreIt’s Parkinson’s Disease Awareness Month. Here are 5 Nutrition Tips to keep people with Parkinson’s disease healthy and strong.
Read MoreIn times of high stress, anxiety and fear, many people struggle with emotional eating. I thought I’d share some of the things I do to stay healthy hoping it’ll help you stress less, eat healthier and be well.
Read MoreOvernight oats can have several health benefits, depending on what other ingredients you add to your recipes. Add these heart-healthy and memory boosting ingredients for a delicious breakfast or healthy snack.
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I love this granola because it’s pretty low in sugar and full of heart-healthy, memory boosting oats and nuts! It makes a great topping for Greek yogurt, overnight oats or that ice cream splurge.
Ingredients
1/3 cup honey
¼ cup brown sugar
4 teaspoons vanilla extract
1 teaspoon cinnamon
½ teaspoon salt
¼ cup vegetable oil
5 cups old-fashioned rolled oats (do not use instant oats)
¾ cup roasted or raw unsalted almonds, coarsely chopped
¾ cup unsalted hazelnuts, coarsely chopped
½ cup unsalted pumpkin seeds
Preparation:
1. Adjust oven rack to upper-middle position and heat oven to 300 degrees. Line two rimmed baking sheets with parchment paper.
2. Whisk oil, honey, brown sugar, vanilla, cinnamon and salt in large bowl. Fold in oats, nuts and seeds until thoroughly coated.
3. Transfer oat mixture to prepared baking sheets and spread across sheet into thin, even layer (about 3/8 inch thick). Using stiff metal spatula, compress oat mixture until very compact. Bake 20 minutes, then turn oven off and rotate pan without stirring the oats.
4. Bake an additional 30 minutes (with oven off) or until lightly browned. Remove granola from oven and cool to room temperature, about 1 hour. Break granola into pieces of desired size.
5. Store in an airtight container for up to 2 weeks.
Makes about 7 cups.
Nutrition Information per ¼ cup serving:
148 calories, 7.7g Total Fat, 1g Saturated Fat, 15 g Total Carbohydrate ( 4.5g sugar), 2.3g Fiber, 4.4g protein, 0mg cholesterol, 44mg sodium
Notes:
If you measure the oil in a liquid measure cup and then measure the honey, the honey will easily slide out of the cup into your bowl.
Chopping the almonds by hand is the first choice for superior texture and crunch. If you prefer not to hand chop, substitute an equal quantity of slivered or sliced almonds.
When you remove the granola from the oven it may be slightly chewy, but will harden as it cools.
I believe it's important for women to get the right amount of healthy protein foods, especially as we age and for women over 45 who want to lose weight.
Read MorePumpkin is rich in vitamin A and potassium and is a good source of fiber and the antioxidant, beta-carotene. Kale is rich in vitamin K, antioxidants and fiber. Whole grains are one of the many brain healthy foods recommended to help prevent memory loss or cognitive decline. Combine the pumpkin, whole grain pasta, and kale for a power food combination that tastes great all year long.
Ingredients:
8 oz. whole grain penne pasta
1 teaspoon olive oil
½ medium onion, diced
1 clove garlic, minced
1 pinched dried red pepper flakes
1 cup chopped cremini mushrooms (5-6 medium mushrooms)
½ bunch Lucinato kale, stems removed and roughly chopped
¼ cup dry white wine or low sodium vegetable broth
¼ cup fresh basil, chopped
Salt & pepper to taste
½ (15 oz.) can pumpkin (no sugar or spices added)
1 egg
1 cup low fat ricotta cheese
1 cup marinara sauce
½ cup shredded part-skim mozzarella cheese
¼ cup (1oz.) shredded Parmesan cheese
Preparation:
1. Preheat oven to 350*F.
2. Bring a large pot of to boil. Add salt and pasta and cook until al dente, about 8 minutes. Drain and set aside in a colander.
3. In the meantime, heat 1 teaspoon of olive oil in a large saucepan over medium-high heat. Add onion and sauté until soft, about 4 minutes. Add garlic and red pepper flakes. Cook about 2 minutes. Add mushrooms and kale; cook 5-6 minutes or until slightly cooked down. Add wine and cook an additional 2-3 minutes. Stir in basil, season with salt and pepper and turn off heat.
4. In a large bowl, combine pumpkin, egg, ricotta cheese, mozzarella cheese, tomato sauce, kale mixture and cooked pasta. Stir until combined and season with salt and pepper
5. Coat an 8 X 8-inch glass pan with oil. Pour pasta-pumpkin mixture into pan. Spread evenly and top with Parmesan cheese.
6. Cover with aluminum foil and bake 25minutes, then remove foil and bake an additional 5 minutes or until heated through. Serve warm.
Makes 4 1-cup servings.
We know berries are good for us, but did you know they’re really important for boosting brain health and improving memory? Here are 5 ways berries may be working to boost memory and prevent memory loss.
Read MoreBerries are a brain-healthy food that have been shown to slow or prevent cognitive decline. The antioxidants and anti-inflammatory benefits of berries make them an important brain food to eat regularly.
Read MoreThis salad is rich in antioxidants that improve brain health and help prevent memory loss and cognitive decline when eaten almost daily. Dark leafy greens also help prevent heart disease when eaten at least 3 times per week. Enjoy!
Read MoreMemory Loss is the #1 fear of people over 55. The good news is, there are many action steps you can take now to prevent memory loss, Dementia and Alzheimer’s Disease. These are 5 Pillars…
Read MoreA wonderful, hearty soup that provides heart-healthy Mediterranean foods. It’s a perfect meal for a Meatless Monday!
Read MorePersonalized nutrition for women over 45. Separating nutrition facts from fiction to help women improve metabolism, menopause, weight, and high blood sugar.
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Have you tried the grain farro? Now’s a great time and here’s a tasty recipe! Farro is a brain-healthy whole grain and a good source of fiber and B vitamins.
Salmon has so many health benefits! The Omega 3 Fats help reduce inflammation, boost memory, keep your heart healthy and help prevent cognitive decline. Try this easy leftover salmon recipe.
Nothing like a bounty of summer squash! Sometimes you discover a very large zucchini hidden under those squash leaves. Soup is a perfect way to prepare it. I really love this soup cold on a hot summer day.
Whole grains, including wild rice, have been shown to help lower the risk of heart disease and diabetes. They’re also are a great choice for brain health and preventing cognitive decline, Dementia and Alzheimer’s Disease.
I love this salad in the summertime as a healthy alternative to potato salad and coleslaw. One serving of broccoli slaw provides more than 50% of the vitamins A and C that you need each day.
The dairy aisle has gotten crazy in the last several years with so many types of milk and yogurt! How do you decide which yogurt is best for you?
May is Osteoporosis Month. There are many things you can do each day to slow bone loss and keep bones strong.
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