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Sunday, September 30, 2012

If You Have Wanted To Lose Weight and Haven't - Read This Now

What stops you from eating better? 

It probably isn't that you need to know more. 
It probably isn't that you don't have access to good food or can't afford it.
 It probably isn't anything other than your mind.

What do you tell yourself?  Do you say "I don't have time."  ??  Time for what?  To pick up the groceries or go to a healthy restaurant or is it the cooking part?  What is it that you don't have time for and what do you have time for?

 If you would rather spend your time driving to a different restaurant or do you pick up the foods you know and are familiar with?  Yes, it might take a bit more time in the beginning when you are learning something new, but in the long run, you could make healthy food in the same time it used to take you to get drive-thru.  (Not kidding.)

Are you putting everyone else's needs above your own?  Do you skip lunch to be there for your boss or grab something quick for yourself, but prepare your kids favorites?  Remember if you are not well and happy, everyone who comes into your sphere feels that and it gets reflected back to you in some way.  Take care of yourself 1st!  Plan good food for yourself.  Make it the night before if you are a night person or first thing in the morning for those who are full of energy in the morning.

Fitting good food into the day is as easy as fitting in the old habits but it is new.  It will take staying committed to it and to yourself.  That only takes a little shift in how you think each day.  The nicer you are to your body and your self - the better it is for everyone.  Let go of the all or nothings.  Let go of perfection.  Just begin.

www.everydaymacro.com

Thursday, September 27, 2012

Students, Clients, Friends - A little reminder

It's just about time to start moving all of the food coaching items off of SusanMarque.com and onto EveryDayMacro.com (unless you happen to think they should go elsewhere - let me know...) 

If you have studied with me, you can still get the old rates for a while.  Simply email me and I will send you the link.  If you are feeling you need a booster session or have some questions, or maybe would like inspiration to finally make some changes, now is a good time while you can get the old rates.

SusanMarque.com is changing over to reflect the changes in my own life and emerging writing career.  While my coaching ability is as strong as ever and I am very happy to get to teach some of you who have decided to go into food coaching as a career, I'm excited to be transitioning and focusing on writing.  Food and health will always be important to me and I get to see the benefits of what I've learned grow better.  It's almost unbelievable how this way of life just gives you even more energy and more clarity year after year. 

If you have not yet committed to learning how foods work for you and making that a part of your daily habits, I suggest you do that right now!  Take your health to the next level and then your relationships will get better, your work more fulfilling and hobbies might turn into something more.  Have big fun as a good friend of mine used to say.... 

www.everydaymacro.com

Tuesday, September 25, 2012

Inspiration for All

Staying inspired is the key to...well...everything really.  You need it for working out, creating experiences within a relationship that keep it fresh and you definitely need it when it comes to what you eat.  For most of us, the same 'ol same stuff, gets boring.

So how do I stay inspired? I used to use my collection of cookbooks to come up with ideas.  I loved buying a new book and trying a recipe or even just getting ideas from the pictures.  Now my favorite food inspiration site is gojee.com.  The photos are tantalizing and even if I'm not interested in all of the ingredients, I can always find a way to make something similar. 

I don't have any trouble staying inspired when it comes to other things because I'm always interested and will search out new art shows, free happenings, films or even what's going on at the local library.  (Bingo for Booklovers is this week, if anyone happens to have Wednesday night free....)

Staying inspired in your work might involve pushing yourself to give more.  Where can you make your work more fun?  What would have you feel like you are leaping to the next level?  It might be getting yourself to give more or it might be shaping up your physique.  Feeling good about how you look plays a key role in how workmates perceive you and how they accept what they get from you.  I know this sounds shallow but it's true.  There have been studies even. 

When you are enthused and inspired, it's contagious.  You life up your own life and those around you.  Start small and go wide.   Take pride in staying inspired.

www.everydaymacro.com

Monday, September 24, 2012

Comfort Rice (vegan, vegetarian, macrobiotic, gluten free, recipe)

As the weather turns fickle here in the east, (one day warm, one day cool, or one hour warm and the next cool and back again, maybe some rain tossed in) I find I am gravitating towards creamy comforting items.  This nice warm cereal is somewhat like rice pudding.  Feel free to add dried fruits for breakfast or skip the apple and use sweet corn from the cob, butternut squash and sage.   Be sure to  make a lot to have for a few days.


Comfort Rice

This is a great dish for breakfast or make it more plain to serve anytime.  I find it to be rich and comforting.

3 Cups cooked brown rice.  (on the sticky side is best)
1 onion, diced
2 Tablespoons olive oil
1/4 Cup milk (rice milk, soy milk, coconut milk, almond milk, you name it.)
2 Tablespoons flour (oat flour is nice but use any flour you like)
pinch of sea salt
1 tsp. Cinnamon
1/4 tsp. ginger
1-2 Apples, cored and cut into small chunks.

Saute the onion in the oil for a few minutes over low heat.  Meanwhile, combine the rice with the milk, flour, cinnamon, ginger and apples and mix well.  Pat this rice mixture down firmly on top of the onions  and place a lid on the pan.  Cook for 20 minutes.  The rice will brown, the onions will carmelize and the whole dish ought to set up enough that you can then flip it onto a plate and cut out wedges to serve.

Friday, September 21, 2012

It's a good day for a Millet Burger (vegan, vegetarian, macrobiotic recipe)


Millet Burgers

Really fast and simple to do. 

Using millet mash or simple cooked millet
Grated carrot
Green onions, chopped
Regular onions if desired, chopped
Garlic powder or garlic chopped fine
Olive oil
Shoyu
Salt and pepper to taste
Optional egg or diluted kudzu
Optional corn or other flour

Add these ingredients in amounts that you like according to how much millet you are using.  When using millet mash as the base I often add an egg or some diluted kudzu to make the burgers hold well.

Sauté the veggies in a small amount of olive oil and add some shoyu.  Mix with the cooked millet adding salt and pepper to taste.  Add either the egg or the kudzu.  Let cool until easy to handle.  Form into burger shapes.  You may wish to coat with flour.  Either fry or bake the burgers until golden brown.  You may wish to coat baked burgers with olive oil before baking in a 350° oven.  

Tuesday, September 18, 2012

Where's the (vegan, macrobiotic, healthy, fantastic...) Cookie?

In a world where we can have our carrots and kale in a chip http://www.bradsrawchips.com/ or healthy style marshmallow cream https://www.suzannes-specialties.com/retail.asp, chocolate chips that are barley malt sweetened, http://www.sunspire.com/products/baking-chocolate/chocolate-chips why oh why are there no crisp, fun cookies made with better sweeteners?

Someone with capitol and time, please go and box up some creative yummy cookies that we all can feel good about.  Mani's bakery used to sell some.  I've given you recipes for shortbread cookies, lacy crisps with chocolate drizzle toppings, Betwixed bars at halloween and lemon bars at Valentine's day.  There used to be local Michelle's cookies that were wonderful in Santa Monica, but sadly they disappeared.  Frookie's got the name from sweetening with fruit juice then switched to the horrible cane juice, as did all of the more natural cookies you could buy in a health food shop.

Yes sugar is cheaper but in the long run, far more expensive when you factor in the amount of over the counter remedies or doctors bills you will have from consuming it. 

Personally I want cookies to be made with better ingredients that don't taste like granola or a recipe from 1965 that is so clunky you could use it as a paperweight.  I want the Pepperidge Farm versions that are crisp, fun and just happen to be made with organic good quality ingredients.  Wouldn't you?

So who's willing?  Who can make this happen and why hasn't it happened already?  Get Michelle back,  Someone buy my recipes and put them in boxes or create something entirely new and fun and delicious on your own.  We need crunchy delights ready made just as much as our wonderful baking because sometimes you want things you don't make or don't have time to make right?

www.everydaymacro.com

Sunday, September 16, 2012

Great New Granola

It was a perfect warm sun, cool air morning for a bike ride along the Hudson river then down around the bottom of Manhattan and up the East river, where I happened on some sort of festival near South Street Seaport.  I stopped to see what Ola! was because they had a cute booth.  Granola made with ingredients you can feel good about is all they sell.

They sent me home with two cute sample sized bags and I love the simple formula.  Personally I would like to see them add maybe fruitjuice or something to create more sweetness and those clumps that are fun to eat in granola mixes.  Maple syrup is a pricy sweetener so they go pretty sparse on it.  None the less, it's a good product with pretty simple packages and nice designs.

Try some and let me know what you think.  www.olafoods.com

www.everydaymacro.com

Thursday, September 13, 2012

Breakfast - Unculturally great

I've been happily living in a new space for almost a month now.  I offered my roommate some of my cooking millet for breakfast and she politely declined adding, "That doesn't even smell good."  I had to giggle.  I remember when eating whole grains for breakfast was completely foreign.  When my only references for what to eat first thing in the morning were sweet.  Fruits, yogurts, pastries or some sort of toast and usually with jam. 

We are culturally conditioned to consume certain items and not others.  How much of that is due to smart advertisers who shape the cultural norms?  Before there were frosted flakes there were only grains or leftovers from dinner.  Many cultures just reheat the bits from the night before and fry it up with an egg probably laid by the chicken outside.  They ate what they had, and they didn't have processed foods or bakeries to enjoy pleasant finery often.  And that was really good for their health.

The kings had to have a doctor  on staff full time because his rich diet gave him gout or indigestion or headaches.  We take for granted what people eat but I love my primitive morning ritual of whole grain, sometimes some raw honey, always hot herbal/twig tea.  The smell of millet is inviting because my body knows how great it feels with so much energy from the fuel it gets.  I used to include greens in the morning but have since left that only for my other meals.  Soups too in the beginning were a 3X daily occurence as my digestion needed to recover.  As I healed, I needed them less and just enjoy them now when I feel like them.  Everything changes with the seasons and condition but my enjoyment of simple whole grains, veggies, beans, even sea veggies, seems to just grow stronger as the years go by.  Feeling good is fantastic and freeing.  I too had to get used to all of the new tastes and smells. 

How about you?

www.everydaymacro.com

Friday, September 7, 2012

Say Yes To....Happier Skin

This summer in Los Angeles I found the most wonderful hair salon, 3-Hair Make-up.  The sister's running it, Melisse and Dayana, are so sweet, fun and terrific with hair, I hated to leave them.  (Not to mention they are very fairly priced....) I asked them what they used on their flawless skin one day and they told me about the Yes To Carrots brand that is wonderfully natural and you can buy it in the drug store.

Well, why did it take me so long to try these incredible products???  I finally purchased a couple of skin care items at Bed Bath and Beyond here in NYC.  My skin has never felt or looked better.  Now I want to try the whole line.

You can get 35% off by using this link http://www.push44.com/2drg1uvd.  

I tried the Yes To Blueberries body lotion and facial sirum.  The lotion is the most light, non greasy and well working lotion I've tried and you know I've tried tons of them in my life.  The sirum does what I want it too.  I look good and am hydrated and my tint of color glides over it.  Plus I feel good that they use ingredients I would use and none of the harmful stuff.  We need more companies like Yes!

Thursday, September 6, 2012

Snack Traps

I don't care of you're gluten free, dairy free, hormone free or fancy free.  Your snacks should be providing freedom and not snagging it from you.

Snacks are going to happen.  Maybe they should happen.  They just need to be what a snack is.  A small little bite of something.  An in-between meal pick-me-up and not a meal in themselves.  Forget that myth about consuming 5 or six small meals in a day.  Most people are fine with three, some even two.  Be they sensible anyhow.  Often though that little breakfast gives way to mid-morning hunger and forget the mid-afternoons.  They're more like a moment of brain collapse for some folks.

So the idea of the snack is a little nibble.  A small something just to get you through, put some blood sugar back in the 'ol noggin so you can think again and get back to what you need to be doing.  (Not checking the email or Facebook one more time.) If you are happy with your weight, then you might like nuts, nutbutter on an apple, or leftovers from lunch.  If you want to shed those extra pounds, opt for veggie snacks.  Cooked are usually more satiating.  (probably because you can assimilate the nutrients easier...) Make or order extra veggies at dinner to bring to work the next day.  Or toasted seeds, a little fruit or your own creation. 

I've been known to take avocado, smear a little ume paste on it and wrap up avocado inside for a quick snack that makes me happy.  Usually these days I am fine with a piece of fruit.  My blood sugar is stable and all I need is a little something.  Fruit makes me happy.  Sure I used to be happier with cookies and there are days when I might even have one, or a treat like Stogo's ice cream.  That just isn't what I do often.  That might happen once every couple of months and not even every week these days as a dessert.  Everything changes.  So should your snacks as your body becomes more balanced.  Until then, plan something appropriate.  Something that supports you.  That's snackin' happy....

www.everydaymacro.com