2017 : A Year of Healthy Discoveries

Live healthy is more complicated than ever! We worry about the toxins in our food, our water and our air. We pay top dollars for organic food, cold pressed juices and chemical-free mattresses, hoping money can buy us better health. Are we truly getting what we pay for? I work for a health resort where its tagline is “Live Healthy” but I still have to ask the chef if there’s hormone in the chicken served in our restaurant. Just because a company is in the business of selling health-promoting products and services, it doesn’t mean they are truly healthy for you. One of the most common new year’s resolution is changing some habit that has to do with improving health. Sadly, studies showed that only 8% of people achieve their goal. As you embark on your journey of healthy resolutions, take small steps and commit to each step before moving on. Don’t buy into all the hype and fad! For me, healthy eating starts with healthy ingredients free of pesticides. Start with buying organic produce and eating lots of it daily. For a list of the dirty dozen and the clean 15 fruits and vegetables, check out the Environmental Working Group’s 2016 Guide to Pesticides in Produce at www.ewg.org/foodnews/index.php.


Breakfast in Bed

Today is my son’s 8th birthday. To continue with our family tradition, he was served breakfast in bed this morning. Since it was a work day for me, it’s got to be fast and easy but special at the same time. My Heart Healthy Raspberry Scone is perfect for the occasion. It’s delicious, nutritious and extremely yummy! Try this recipe and let me know what you think.

1 cup all-purpose flour

1 cup whole wheat flour

1/4 cup granulated sugar

1 Tbsp baking powder

1/2 tsp baking soda

1/4 cup organic butter

1 cup fresh or frozen organic raspberries

1 cup buttermilk

Combine all-purpose flour and whole wheat flours, sugar, baking powder, baking soda in a large mixing bowl. Cut in butter until mixture resembles coarse crumbs. Stir in raspberries; add buttermilk and mix lightly. Drop by spoonfuls into 10 mounds on a lightly greased baking sheet. Bake in 425F oven for 12 to 15 minutes or until golden.

Each scone has 150 Calories, 5 g fat, 4 g protein, 23 g carbohydrate, and 2 g fiber.