I’m very excited that my new book, Younger Next Week (Harlequin Nonfiction) is now available. This book was a true labor of love to write and I hope you enjoy reading it as much as I enjoyed writing it.
I wrote Younger Next Week to help women everywhere find ways to care for and nurture themselves no matter how busy or stressed they are. We all have a right to look and feel our best and stay healthy inside no matter how much we have going on at any given time. The book provides a Vital(ity) Signs Quiz to help women see where they are in terms of their food, fitness and lifestyle behaviors. It then discusses many of the sabotaging ways women cope with stress (can you say cookies and ice cream, or a second…or third Cosmo). The book then goes on to explain how various foods and food groups, beverages, and dietary components enhance vitality and discusses the virtues of staying fit and getting enough sleep. Stressipes–remedies for how stress impacts food, fitness and lifestyle behaviors–and tons of practical tips for turning intentions into actions–are sprinkled throughout Younger Next Week. The book concludes with The 7-Day Vitality Plan that includes 2 weeks of menus, a Vital Foods List, 30 delicious recipes and a Vitality Blueprint that puts the entire plan together.
Check out my Stressipes newsletter from 1/13/14 to see some highlights from my Younger Next Week book launch.
To learn more about Younger Next Week, click here. To read an excerpt, click here.
If you’d like to interview me or work together, click here.
Here’s a delicious, hearty side dish from registered dietitian Victoria Shanta-Retelny.
Creamy like a typical risotto, but less fatty and caloric, this nutty-tasting rendition of the Italian classic will keep your heart healthy and fill you up on fewer calories!
Yield/Servings: 4 (½ cup) servings
1 Tablespoon extra-virgin olive oil
1 small yellow onion, peeled and finely chopped
1 garlic clove, peeled and minced
1 cup wild rice
1 ½ cups vegetable broth, low-sodium
1 cup water
1 1/2 cups butternut squash, peeled and cut into bite-size pieces
2 rosemary sprigs, remove needles, minced
2 Tablespoons part-skim ricotta cheese
Pinch of salt and freshly ground black pepper
1. Steam the squash in a steamer pot over boiling water for 10 minutes or until tender enough to mash with a fork. Puree squash in a food processor and set aside.
2. Heat olive oil in a heavy-bottomed pan and sauté onion and garlic over a low heat until soft and lightly browned.
3. Add rice and stir until well-coated add broth and water. Bring to a boil and then turn heat down to simmer, cover. Stir frequently, once rice has fully absorbed the liquid and is softening add squash and rosemary. Stir to combine.
4. Stir in ricotta cheese; season with salt and pepper to taste. It should be thick and creamy with the rice soft on the outside, but firm in the middle.
1. Egg Pita Pocket. Scramble 1 to 2 eggs. Place in 1/2 of a 7-inch pita pocket. Top with 1/4 cup grated cheddar cheese and salsa. Pair with fresh seasonal fruit.
2. Chocolate Peanut Butter and Banana Muffin Top. 1 double chocolate Vitamuffin top topped with 1-2 tablespoons natural peanut butter and 1/2 sliced banana.
3. Protein-Rich Smoothie with Wheat Germ and Chia Seeds. (Recipe courtesy of Kretschmer.) Place 1/2 cup fat-free milk, 1/2 cup fat-free plain Greek yogurt, 1 frozen medium banana, 2 tablespoons unsweetened smooth peanut butter, 1 tablespoon Kretschmer Honey Crunch Wheat Germ, 1 tablespoon chia seeds, 1-1/2 cups baby spinach and 4 large ice cubes into a blender and process until smooth and creamy. Serve cold. Serves 2.
4. Yogurt and Granola Parfait. 6 to 8 ounces nonfat Greek or regular low-fat or nonfat yogurt layered with fresh berries or fruit of choice and topped with 1 crumbled granola bar (like a Fiber One bar).
5. Peanut Butter Banana Dog. Spread peanut butter (or any nut butter or sunflower seed butter) in a whole wheat hot dog bun. Place peeled banana in bun. Enjoy with glass of nonfat milk.
6. Cherry Vanilla Freeze. Combine 3/4 cup frozen pitted sweet cherries, 1 cup plain low-fat Greek yogurt, 2 ice cubes and 1/2 teaspoon vanilla extract in blender or food processor and blend. Drink immediately. Serve with a slice of whole wheat toast.
7. Cantaloupe-Raspberry Smoothie. Add 1/2 cup cantaloupe chunks, 1 cup Oikos nonfat vanilla Greek yogurt, 1 cup raspberries and a handful of ice cubes to blender. Blend until smooth. Pour into glasses and enjoy! Makes 2 servings.
I was recently asked to be part of a FREE online event designed to empower parents to raise healthy, successful kids. The event is called “Relationship Based Parenting: The Simple Truths about Raising Healthy, Successful Kids,” and it takes place between August 12th and 23rd,.
As a registered dietitian nutritionist, freelance writer, and author, I’m humbled be one of 21 speakers from around the world who was asked to participate. Created and organized by Abby Bordner, the event brings together top speakers in the fields of child psychology, child development, writing/publishing, and authors of bestselling parenting books to answer two key questions:
What does it take to raise healthy, successful kids?
How can I become a better person while doing it?
While you can listen to my interview on August 14, 2013 at 8 PM EST/5 PM PST, all of the interviews done with the speakers between the 12th and 23rd of August will be available to you.
I truly hope you’ll join this community of parents and professionals in what is sure to be a valuable exploration of the most important things we can do to raise healthy, successful children.
Full disclosure: I received no compensation for granting or promoting an interview, nor will I receive any compensation when or after you join the event. It just seemed like a terrific event that I could contribute to!
It’s been almost two months since The Scoop on Food–my new Parents.com/Parents Magazine blog–debuted. I’ve really enjoyed writing it, getting feedback, and hearing ideas for future topics from parents and those who work with children. Please keep the comments coming!
In case you missed any of my posts, I’ve provided links below. I invite you to subscribe to the feed and to continue to send me your thoughts and ideas for future posts. Because when it comes to feeding kids and helping them live a more healthful lifestyle, we’re all in this together!
The Scoop on Food–my new blog for parents and their children on Parents.com–has arrived! I’m thrilled to share my thoughts (and plenty of resources) about the food, nutrition and health topics that are at top-of-mind for many parents. My hope is that the blog will spark conversation about these topics and help us all raise our kids to be more mindful and nutritious eaters.