Tag Archives: Health Coach

Merry Cherry Chocolate Fudge

Fudge with health benefits? What’s that you say? Well hey, I have a fudge recipe that tastes decadent and fudgy, and it has benefits other than expanding your waistline over the holidays. I tested it on my kids, and they gave me the thumbs up as well. Bet you want to have a piece don’t you? Read on for the benefits.

merry-cherry-fudge-gluten-and-dairy-free

For the fudge I used raw cacao powder, a whole cup of it! Raw Cacao is rich in magnesium, calcium, sulfur, zinc, iron, copper, potassium and manganese. It also contains polyphenols, B vitamins, protein, fiber, and essential heart healthy fat. Keep reading if you care about the benefits of Coconut Butter. 🙂

merry-cherry-fudge-paleo

I used creamy coconut butter, which is rich in immune boosting lauric acid and is said to destroy harmful bacteria, viruses and funguses, but very importantly, it is yummy enough to eat by the spoonful right out of the jar! It also is thought to boost metabolism because of it’s short chain fatty acids. Coconut butter is made from the meat of the coconut.

The recipe also includes raw, local honey which wards off infections (they use honey on bandages in wound clinics to kill infections. That’s how powerful it is.) The pollen in raw honey also helps with seasonal allergies, if it is local to where you live. It is an unrefined, natural sweetener as well.

I used freeze dried cherries for the fudge. Freeze drying concentrates the antioxidants. Just two tablespoons of freeze dried cherries contains the antioxidants of a whole cup of fresh ones, plus they work really well in the fudge. Yah!

Are you ready for the recipe?

merry-cherry-fudge-dairy-free

Merry Cherry Chocolate Fudge

Ingredients:

2 Cups of Coconut Butter (here is my favorite)

1 Cup of Raw Cacao Powder (like this gluten free brand)

3/4 Cup of Raw Local Honey

1/2 Cup of Coconut Milk (full fat, no additives)

1/4 Cup of Freeze Dried Cherries (this kind is what I use)

1 1/2 Teaspoons of Pure Vanilla Extract

1/8 Teaspoon of Sea Salt

Directions: Line an 8″ square pan with parchment paper. Set aside.

Place the freeze dried cherries in a sealed quart zip lock bag, and roll over with a rolling pin until the cherries are finely crushed. Set aside.

In a large bowl with a hand held mixer, mix together the softened coconut butter (Place the glass jar with the lid off for about 30 seconds in the microwave, and it will soften nicely so it is easily spooned.) Raw Cacao Powder, Honey, Coconut Milk, Vanilla and Sea Salt. Mix until smooth starting out slowly so you don’t fling cocoa powder all over the place.

Scoop the fudge into the parchment lined pan and smooth with a rubber spatula, reaching the sides of the pan and spreading it evenly.

Sprinkle with the crushed cherries and lightly pan down into the top of the fudge.

Put the pan in the freezer for one hour. Remove the pan from the freezer, and remove the parchment. On a cutting board with a large, sharp knife. Cut the fudge into 1 1/2″ inch squares. Store in the refrigerator or freezer for a firmer fudge. You can also store the fudge at room temperature if you like a softer fudge.

Happy Holidays!

Merry Cherry Chocolate Fudge Dairy Free, Paleo

Eat Your Nutrients!

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Honey Cherry Macaroons

I am a fan of macaroons and cherries, so I thought, why not come up with a cherry macaroon? They are a perfect two bite cookie with a toasted outside and a moist, chewy interior. The way to get a tart cherry flavor and have these macaroons work is to use crushed, freeze dried cherries. The ingredients are simple and clean with no refined sugar. These cookies should definitely go on your holiday tray! They also make a very pretty packaged gift!

festive-cherry-macaroons

Cherry Macaroons

Ingredients:

5 oz. (1 1/2 Cup) of Unsweetened Finely Shredded Coconut (I like this kind)

1/2 Cup of Coconut Cream (also know as coconut butter, here’s my favorite)

1/3 Cup of Freeze Dried Cherries (this kind)

1/3 Cup of Good Honey (I use local)

2 Tablespoons of Coconut Milk (full fat)

2 Egg Whites

1/4 Teaspoon of Sea Salt (I am a big fan of Himalayan Pink for it’s minerals)

Directions:

Preheat the oven to 325º degrees.

In a clean dry bowl, beat the egg whites and salt on high with a hand-held electric mixer until you have medium-firm peaks. Set aside.

egg-whites-medium-peaks

Put the cherries in a ziplock bag and crush them finely with a rolling pin. In a medium bowl, combined the shredded coconut and crushed cherries.

Coconut and Crushed Cherries

Add the honey, coconut cream (softened in the microwave), vanilla extract and coconut milk. Beat with a hand mixer until thoroughly creamed.

Carefully fold in the egg whites. Now, scoop with a tablespoon cookie scoop onto two parchment lined cookie sheets.

cherry-macaroon-dough

Bake in your preheated oven for 20 to 25 minutes, or until the outside is a pretty golden brown. Remove from the oven and cool.

macaroons-with-cherries-paleo

Makes 20 Macaroons. They will keep at room temperature for a week or more.

Eat Your Nutrients!

Peachy Jar Salad with Ginger Vinaigrette

This jar salad is so full of freshness, it makes me want to sing!

Food is supposed to make us feel good! So often today, the food that makes us feel “good” is not good for us. We have been inundated with ads and media from food manufacturers that tell us a food will make us happy.

Food that truly makes a person happy is the food that supports every cell of the body. Food that your body recognizes and knows what to do with. Pure, real, unprocessed food. It makes us feel good and look good. It gives us energy, and makes our skin glow and hair shine. It promotes longevity and prevents disease. Our bodies are like a very intricate computer that communicates with all the different components. We don’t want to confuse it by putting in artificial food that we weren’t made to process.

Peachy Salad in a Jar with Ginger Vinaigrette

Peachy Jar Salad with Ginger Vinaigrette

You can make this jar salad to pack for lunch, or make a larger version of it for another meal to share. It keeps well also! After a day in the refrigerator, the flavors meld even more!

PEACHY JAR SALAD WITH GINGER VINAIGRETTE

Ingredients for the Salad:

1 Cup of Ripe Tomato (Your favorite, any color. I used Heirloom)

1 Ripe and Juicy Peach (sliced and tossed with a tsp. fresh Lime Juice to prevent browning)

1/2 Cup of Watermelon (cubed)

1/2 Cup of Cucumber (cubed)

2 Green Onions (thinly sliced)

1/4 Cup Raw Pecans

1/4 Cup Green Pepper (diced)

GINGER VINAIGRETTE

This makes a 1/2 Cup of dressing, so you will have extra!

1/3 Cup of Extra Virgin Olive Oil

1 Tablespoons of Fresh Lime Juice

2 Teaspoons of Fresh, Minced Ginger

1/2 Teaspoon of Minced Jalapeno Pepper

1/4 Teaspoon Himalayan Pink Salt or Sea Salt

1/8 Teaspoon of Freshly Ground Black Pepper

Directions: Puree the Vinaigrette ingredients thoroughly in a blender.

To assemble your salad: Use a generous glass jar that holds 4 cups. You can also make two smaller jar salads with pint jars, which hold two cups each.

Place two tablespoons of Ginger Vinaigrette in the bottom of the jar.

Add the other prepared ingredients in the following order from bottom to top:

Green onion
Tomato
Green Pepper
Watermelon
Cucumbers
Peaches
Pecans

Seal your jar, and refrigerate until ready to eat! You have made sunshine in a bottle.

Before eating, toss your salad gently by inverting the jar several times to coat the salad with the dressing. Remove lid and enjoy.

*I used organic ingredients

Peachy Salad in a Jar with Ginger Vinaigrette

Eat Your Nutrients! Don’t settle for less. It makes All The Difference!

Eat Your Nutrients!

Farm Market Haul (Are You Going to Eat All That!?)

Farm Market Bounty

Yep, we will eat it all! It is rare that we throw anything out.

The farm market, when it is at the peak of Summer, makes me feel like a little kid in a candy shop! There is much more bounty to come, however the lettuces, snap peas, strawberries, kale and spinach are at their peak. I am in Northern Michigan for the month of July and will be back home in Maryland next month.

This is what I brought home recently to last us four days. This doesn’t include the starchy vegetables that we eat as well, just what looked good at the Farmer’s Market. Our style of eating is to fill 2/3 of our plate with vegetables, including a serving or two of starchy vegetables and lots of non-starchy vegetables. We almost always have a leafy green salad on the table.

The salad greens will be used in green smoothies and salads. I like to quickly cook spinach with pine nuts and garlic olive oil. I used the snap peas in a Cashew Chicken recipe from Russ Crandall’s new cookbook, Paleo Takeout…..so delicious…..I recommend the book!

Paleo Takeout Cashew Chicken

What is your favorite vegetables? Are you trying new ones as well as your favorites? What do you like to go to the farm market to buy? I like to stroll through and find the produce that looks the freshest and most nutrient dense. It is exciting to find something new also, like the baby curly bibb lettues on the bottom right. They were so tender and pretty.

Farm Market Haul (Are You Going To Eat All of That!?)

The Farm Market here is twice a week on Saturday and Wednesday mornings. What is your Farm Market like, and what are you eating this Summer?

Eat Your Nutrients!

Kale Kiwi Green Smoothie (Kale Made Me Do It!)

Nutrition Stripped T-Shirt worn by Sandra Shields, HealthCoach sameatshernurients.com

Green Smoothies are nutrition powerhouses and a great way to ensure you are getting lots of very important nutrients, fiber, phytonutrients, calcium, and cancer preventative greens, vegetables and fruit in large varieties. They help your hair and nails grow faster….this is due to the nutrient absorption. Blending a smoothie is like predigesting your food, so your digestive system doesn’t have to work as hard to access the benefits. The energy they give you (which isn’t a sugar boost energy you get from too many carbohydrates) is sustainable for hours. They are a great addition to your diet, and you can reap many benefits from them. Drinking green smoothies makes it easy to get in your daily servings of vegetables. I know a lot of people do not eat enough vegetables, and this is an easy way to ensure you do!

If you have never had a green smoothie, you may have to start out a little sweeter when you begin. After your taste buds adjust, and you start feeling like you can conquer anything because you feel so fantastic, you will learn to love the green taste along with the fruit flavor and know you are feeding your body something oh so good for it! I actually love the taste of green smoothies without a lot of fruit now. When this happens, you get to join the seasoned green smoothie club. 🙂

I like to rotate the greens I use in my smoothies to get as much variety as possible. Different greens taste better with certain fruit and vegetables. Experiment and see what works well for you.

Kale Kiwi Green Smoothie

There are a few things to consider before you start drinking green smoothies regularly. If you are susceptible to kidney stones, you will want to avoid too many high oxalate foods if your doctor has put you on a low-oxalate diet. These would be foods such as spinach, kale, nuts and kiwi. Here is a list of low oxalate choices for your smoothies.

Choose lower sugar fruit, such as berries if you are monitoring your blood sugar levels, and consult with your doctor if you are on any medication like blood thinners or thyroid medication before drinking daily green smoothies to rule out any food you should avoid adding. Food is medicine.

The smoothie recipe I am sharing with you today uses kale. It is on the sweeter side of a green smoothie due to the addition of kiwi (Excellent source of Vitamin C), Watermelon (lycopene which has sun protective properties and is hydrating) and banana. The raw cocao contains antioxidants and is a source of energy, and chamomile is a mild diuretic (helps reduce water retention).

Kale has a stronger flavor than colorful lettuces and spinach which are mild and good starter choices. Kale is an excellent source of calcium, iron, beta-carotene and vitamin K.

Try a green smoothie challenge…….30 days, one a day, preferably in the morning to start your day, but anytime is okay.

Then let me know how it has made a difference in your life! If you already are drinking green smoothies, I would love to hear your story!

Kale Kiwi Smoothie

Kale Kiwi Green Smoothie

Ingredients:

1 Kiwi, peeled

1 Cup Cubed Watermelon

2 Cups Kale Leaves, Stems Stripped

½ Ripe Banana

1 Teaspoon Raw Cacao Powder

1 ½ Cups Chamomile Tea Chilled

1 Cup Ice Cubes

1 Tablespoon Tahini or Sunbutter

Blend in a high speed blender until smooth. Drink slowly making chewing motions to help the digestion begin in your mouth.

Enjoy how good it feels to know you have just given your body a loving dose of nutrition!

Have a beautiful day!

Eat Your Nutrients!

Are You Making Your Past Health Choices Your Destiny?

There is a quote from Nutritional Biochemist, Author & Speaker Dr. Libby Weaver, “Are we living too short and dying too long?”

Your genes and past health choices do not have to be your destiny. You can make a decision that you are going to get healthier, have more energy, and take better care of yourself starting today.

The human body is fascinating and amazing. It wants to repair itself! That is why the food you eat is so important. Does your body have to spend time figuring out what it is you are fueling it with (junk and processed food), or are you giving it real food fuel to let it spend it’s time using the nutrients to repair areas that need attention? Isn’t it a miracle that your body is like a very complex computer? It knows when to breath. Your heart beats and pumps blood through your system without you telling it to. If you are cut or injured it works immediately on beginning the process of repair. The top layer of our skin regenerates once a month. Every three months our blood supply is completely replaced.

Where are you on your health journey? What steps can you take today?

Wishing you a long, healthy life!

Sandra Shields, Certified Health Coach
Visit sandrashieldshealthcoach.com for more information about working with me.

Green Beans with Figs and Bacon

I can’t resist fresh figs when they hit the market in the Summer. They are so elegant and miraculous when you cut them open and see the gorgeous insides. They are artwork and remind me of a kaleidoscope or a fireworks display. Figs are little packages containing calcium, fiber, potassium, iron, Vitamin A, niacin, folate and Vitamin C.

When I go shopping for food to cook for the week, as a nutrient seeker, I have an open mind and am looking for the freshest seasonal produce I can find. When I get it home, I decide what to do with it and get into my creative mode, which I find very therapeutic and rewarding.

This week I found fresh green beans, fresh figs, and some good quality organic bacon. A little bacon goes a long way to flavor a dish. I used two slices, but if you want more, feel free to embellish.

Green Beans with Figs and Bacon

The figs are halved and caramelized in olive oil which makes them sweeter. The natural sugars in the figs cause them to caramelize without any added sugar. They are natures perfect little plump package.

Green Beans with Figs & Bacon

Ingredients:

1 Pound of Fresh Green Beans, snipped and steamed for 5 minutes or until tender, drained and set aside

6 Fresh Large Figs (washed, halved and stems removed)

2 Pieces of Cooked Bacon, crumbled

2 Tablespoons Olive Oil

1 Tablespoon Aged Balsamic (I used 18 year old Balsamic which is very low sugar and amazing)

1/2 Teaspoon Himalayan Pink Salt or Sea Salt

1/4 Teaspoon Black Pepper

Fleur de Sel Salt for finishing (optional)

Directions: In a large fry pan, warm olive oil over medium heat. Place the figs in a single layer cut side down, and sautee until caramelized (about 2 minutes).

Add steamed beans, salt and pepper, and gently toss with tongs to coat and warm the green beans. Add the balsamic and continue cooking until the balsamic forms a glaze. This will be accomplished quickly. Plate and sprinkle with crumbled bacon and a pinch or two of Fleur de Sel finishing salt.

I have an assignment for you this month to invest in your healthy life and longevity. Try one new vegetable and fruit from the produce isle each week. Swap it out for something you would eat processed, and eliminate that one processed food in place of a fresh, whole fruit or vegetable each day. If you need ideas, here is a Fruit and Vegetable List you can print and take to the store, or just browse the produce isle for interesting fruits and vegetables you haven’t tried before or haven’t had in a long time. Go home and Google recipes for what you buy. Remember, creating healthy habits that last a lifetime happens one step at a time.

This recipe is a delicious one that you will really enjoy, and it is beautiful to the eyes and body.

Enjoy your day!

Eat Your Nutrients!

Are You Getting Enough Primary Food?

Have you heard of Primary Food and Secondary Food? I am going to challenge you today to work on getting your Primary Food in balance! Below you can take a quiz to see how you are doing in the twelve Primary Food areas.

Taking small steps to work on areas in your life where your Primary Food needs improvement makes a big difference over time. A challenge for you over the next several days is to make sure you get outside daily and do something that involves moving your body! This can be anything outdoors that you enjoy! Gardening, Sports, Fishing, Jump Roping, Hula Hooping, Walking, Playing, Exercising, Looking at the Sky, Going Barefoot in the Grass, and more. Pick something you Love! You will be getting Vitamin D from the sun, fresher air (since indoor air can be the most polluted air we breathe), physical activity, and joy from getting in touch with nature.

As a Health Coach, I help my clients improve upon not only optimizing their nutrition (Secondary Food), but Primary Food as well in order to have a balanced and healthy life.

If your Primary Foods are out of balance, it can be difficult to be completely healthy even though you may be eating an optimal diet full of vegetables, fruit, healthy carbohydrates, good fats, protein, fiber, and drinking plenty of water.

This week make a point of being outdoors more, at least 30 minutes a day. Just going outside covers at least three of the Primary Food Categories (Health, Physical Activity and Joy). More can be added while outdoors, the choice is yours, for instance if you are spending time outside with another person you could be working on Social Life or Relationships.

The Main Primary Food Categories are:
1. Health
2. Physical Activity
3. Home Cooking
4. Home Environment
5. Relationships
6. Social Life
7. Joy
8. Spirituality
9. Creativity
10. Finances
11. Career
12. Education

Secondary Food is the Food we eat. Check out previous posts for nutrition tips.

So, take a Primary Food Quiz. On a scale of 1 to 10 how would you rate each of your Primary Foods? (Ten being the best and lower numbers areas you would like to improve upon.)

What steps could you take to work on your Primary Food? Share with me an area you would like to improve and an area that you feel you are doing very well in below.

Enjoy your day!

Sandra Shields, Health Coach
I Work With People All Over the Country by Telephone

sandrashieldshealthcoach.com

sandrashieldshealthcoach@gmail.com

Simple Oven Roasted Butternut Squash

I was at the grocery store last week buying butternut squash, and the checkout clerk held up my squash, squished up her nose in curiosity and asked, “What do you do with these? I see people buying them, but how do you eat them?” I asked her if she had ever had butternut squash? She said, no she was Italian and was familiar with zucchini, but not butternut squash. I was so excited to share with her my favorite way to prepare it…..oven roasted. Simple is often extraordinary! It is delicious, caramelized, sweet and nutty when oven roasted. I so wanted to invite her into my kitchen and give her a demonstration so she could taste it for herself! So, that has motivated me to do a series of simple vegetable dishes that are delicious and nourishing.

Butternut squash, referred to sometimes as Butternut Pumpkin in Australia and New Zealand, is full of health benefits including a good amount of beta-carotene which our bodies convert to Vitamin A, Potassium for our bone health, Vitamin C, Calcium, Magnesium, Vitamin B6, Fiber and some good Carbohydrates (5% in a cup) in addition to Carotenoids, which are naturally occurring pigments thought to be preventative against cancer and macular degeneration.

Here is a simple and delicious way to prepare it!

Simple Oven Roasted Butternut Squash

Ingredients:

1 Medium Butternut Squash

2 Tablespoons Coconut Oil

2 Teaspoons Himalayan Pink Salt or Sea Salt

1/2 Teaspoon Black Pepper

Directions:

Preheat your oven to 400º degrees. Line a rimmed baking sheet with parchment paper.

Wash and peel the squash. I use a vegetable peeler. It works beautifully! Slice the squash in half lengthwise and remove the seeds. It will look like this:

Peeled and Seeded Butternut Squash

Cube the Squash into 2 inch cubes and place on your rimmed baking sheet. Sprinkle it with the salt and pepper.

Cubed Butternut Squash

Melt the coconut oil, and pour it over the cubed squash. Toss with your hands until well coated. Spread the squash out in a single layer on the cookie sheet, and place it in the oven. Roast a total of 50 minutes to an hour until it is starting to caramelize, tossing with a spatula every twenty minutes. There you have it! Utterly delicious, and you are Eating Your Nutrients in a very yummy fashion!

*If you are eating Low FodMap a serving is 1/4 Cup at a time.