Joyeux Noël

If you're anything like me, getting ready for the Holidays means running around frantically trying to get everything done on time. Whether you're traveling to be with your family, or hosting Christmas at your house this year, remember to enjoy this special time and stay safe.

Do you and your family have a special tradition for Christmas? We would love to hear your story and how your tradition got started.

Perhaps you don't have a Christmas tradition, but it's never too late to start one. Putting up the Christmas tree together, baking cookies for Santa, or even taking a family picture at your favorite location can become a great tradition.

Each country celebrates Christmas differently. Let me share with you what a traditional dinner would be in France.

Christmas Eve dinner is called "Le Réveillon de Noël". The menu varies region to region and family to family, but the common attributes will be special-occasion foods served over multiple courses. Yes, we can sit for hours at the table!

We start with a festive aperitif, which in this case will most often be Champagne and Amuse-gueules (small appetizers). That includes everything from peanuts in a bowl to an assortment of elaborate canapés. Then we will serve the foie gras, on sliced bread with a sweet wine (Sauternes). Oysters, shrimps and smoked salmon will follow. Let's not forget the escargots!

At my house, we had a roasted goose, or duck served with chestnuts. It can also be venison, or a rack of lamb depending of the region. We usually accompany our meats with green beans or mashed potatoes. After that comes the plate of cheeses! Lots of wonderful flavors. for dessert you can't find anything more traditional than "La bûche de Noël". It is a log shaped cake made with a buttery cream, topped with colorful figurines. So as you can see, Christmas Eve dinner would be our family's tradition."

Joyeux Noël 

Merry Christmas

 

Lentils

Lentils are small, disc shaped legumes. (It is funny because "legume" in French means vegetable).They grow on bushy plants, in pods containing one or two lentil seeds. They come in many color: red-orange, yellow, green and black.
They are believed to have originated in central Asia. Ancient Egyptians often included lentils in the treasures packed inside tombs.
Lentils have been listed as a superfood for a number of reasons: 

• 26% protein, lacking only a few of the amino acids that would make them a complete protein food
• low in fat and high in “good carbs”
• a great source of iron, providing increased energy
• full of cholesterol lowering soluble fiber
• known for helping to stabilize blood sugar
• high in dietary fiber.

Lentils are also high in vitamins and minerals, including:

• folate
• vitamin B1
• manganese
• magnesium
• phosphorus
• copper
• potassium

Because of their long shelf life, the fact that they are inexpensive, lentils are an economical and convenient addition to your pantry.

Here is how my mom used to cook them:

In a pan, saute 1 medium sliced onion in 2 tsp of cooking oil. Dice 3 slices of bacon, and add it to the pan with 2 tablespoons of moutarde de Dijon. Wait for the bacon to get a little crispy. Then add a cup of any kind of lentils, 2 carrots sliced in about one inch piece. Carrots cook quicker than lentils so make sure they are cut big. Adjust salt and pepper. Add a bay leave.

You also can add a diced leek. Cover the lentils with at least 2 cups of water or chicken broth. Check regularly that there is enough liquid so it doesn't burn at the bottom. The cooking time may vary from 20 to 30 minutes. You can add some curry if you like.

Look online for more recipes.

http://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/lentil-recipes-00100000102468/index.html

http://moroccanfood.about.com/od/vegetarian/r/Lentils_Recipe.htm

Bon appetit!

Open Market

Next Saturday, I want to go to the market at the Tony Burger Center.
Have you been on a weekend morning to an open market around Austin yet? It is a great opportunity to buy local products, and a good way to support our farmers. Not only can you find fresh local produce, you can also listen to great music. Some artisans have a booth so there is something for everybody. And the kids will enjoy the "petting zoo".
There is a list of all their vendors on the website below, something is going on almost every weekend! Check it out!

http://www.bartoncreekfarmersmarket.org/

SFC FARMERS' MARKET - DOWNTOWN
Saturdays 9am - 1pm
Republic Square Park, 4th and Guadalupe
Really nice recipes on this website.

SFC FARMERS' MARKET - SUNSET VALLEY
Saturdays 9am - 1pm
3200 Jones Road at the Toney Burger Center

SFC FARMERS' MARKET - EAST
Tuesdays 3pm - 7pm
MLK & Miriam Avenue

SFC FARMERS' MARKET - THE TRIANGLE
Wednesday 3pm - 7pm 
46th and Lamar at Triangle Park

"Trader Joe's" opened its doors back in September on Bee Caves Road, close to Loop 1. 

And have you visited "Wheatsville" on South Lamar? It is a brand new store by Hancock Fabrics. Very nice and clean look, lots of great organic products are available. I wish the prices would be more "friendly budget" though but I understand. 

I like Sprout, just across on South Lamar, as they have sometimes great organic vegetables or fruits on sale. I got some organic pink ladies this summer for 99 cents a pound. 

I enjoy the cooler weather and I made a lentil soup yesterday. So good!
In my next post, I will share with you the health benefits of this legume and suggest different ways to prepare them. 

About stress

I hope all of you had a great Halloween. With Halloween comes a lot of candy! 

Oh well, Halloween without candy wouldn't be Halloween, right? Just try your best to not eat all of it! 

What about taking the leftovers to a nursing home? Pick some colorful to decorate your gingerbread house or donate them to the troops. 

So now that Halloween is already behind us, that means Thanksgiving is around the corner, then Christmas! And you may have some birthdays in between. I personally have 3, my children, 20 and 21 of December, and my grandson the 11 of November. I'm already feeling the stress!

Talking about stress, what is it really? Is it something each of us create? Can we have control over it?

I found this definition online:

 "Anything that poses a challenge or a threat to our well-being is a stress. Some stresses get you going and they are good for you - without any stress at all many say our lives would be boring and would probably feel pointless. However, when the stresses undermine both our mental and physical health they are bad."

A different article described it like this:

 "We generally use the word "stress" when we feel that everything seems to have become too much - we are overloaded and wonder whether we really can cope with the pressures placed upon us."

(Yep! that's it!)

The effects of stress can be emotional, psychological, and physical. Signs of stress are different in everyone, with some people expressing more physical signs, like fatigue or high blood pressure, and others expressing more emotion or psychological signs, like irritability or depression.

Let's stay on top if it during these coming Holidays! Maybe you will find some ways to relief your stress by doing one of these activities below. Or even better, tell us what you do to manage your stress.

Meditate

Breathe deeply

Walk

Be present - Slow down 

Exercise

Tune in to your body

Laugh 

Be grateful

Stay positive

Eat well

http://www.webmd.com/balance/guide/blissing-out-10-relaxation-techniques-reduce-stress-spot

http://www.heart.org/HEARTORG/GettingHealthy/StressManagement/FourWaystoDealWithStress/Four-Ways-to-Deal-with-Stress_UCM_307996_Article.jsp

http://healthfinder.gov/HealthTopics/Category/health-conditions-and-diseases/heart-health/manage-stress

Did you know?

Taken from the website ewg.org. Check out Good Food on a Tight Budget on their website.

• A pear a day keeps the pesticides away - more fiber, potassium and folate than an apple, and fewer pesticide residues.
• Eat your garnish - parsley packs a punch as potent as kale for a quarter the price.
• Not a carrot lover? Sweet potatoes pack twice the fiber, potassium and vitamin A of carrots.
• Super okra? Okra beat out more than 100 other veggies to rise to the top of our lists.
• One serving of filling oatmeal is about half the cost of a bowl of sugary cereal? For animal sources of protein, roast turkey tops the list. But to eat on the cheap, you can't beat pinto beans or lentils at one-fifth the cost.

Easy little things you can do!

This is important: wash your hands with soap and water, it is sufficient! 

No need to put anything else with harsh chemicals in it that will dry out your hands. Anytime you come back home from the stores, make it an habit and wash your hands right away, before spreading the germs!

Teach your children to sneeze/cough in their elbows rather than covering their mouth! I know, I have been told to cover my mouth too, but when you think of it, it is NOT the way to do it.

When washing thoroughly your vegetables, add a tablespoon of vinegar in the water. If there are little creatures, they won't like the sting and will detach. 

To neutralize cooking odors (like onions) in your house, boil a cup of water  or white vinegar with 5 cloves and add some cinnamon.

Use ice cube trays to freeze small portions of pesto, broth, applesauce and tomato sauce (or anything you can think of). Transfer the cubes to a Ziplock bag or other freezer-proof container and it will be easy to pull out exactly how much you need.

Did you know that if you store your potatoes in the fridge, they will go sweet on you? 

http://www.100daysofrealfood.com/2012/02/09/real-food-tips-34-random-food-cooking-tricks/

More recipes

Adults may like all kind of vegetables, but it is not always the case for children. Talk to your kids about nutrition because they will listen. Try to get them involve in cooking with you. They will learn what a leek looks like, or how to peel and cut a carrot.

The great thing about cooking is that it does NOT have to be perfect. Kids can be creative and cut the vegetable in all sort of shapes. Make cooking fun! There is a big chance that if our children help making dinner, they will take pride in eating it! Introduce a wide variety of foods and don't make a big deal if they reject it. Try again another day and present it differently.

During the winter, a big bowl of homemade vegetable soup is one of the best ways to get a lot of the veggies you need all in one dish. Here is a link to a website with 25 recipes, each one better than the other:
http://www.cookinglight.com/food/top-rated-recipes/best-soup-recipes-00412000074260/

Not very long ago, I read an article on CBS News that was disturbing. A study published in the "American Journal of Medicine" revealed that two nuggets from fast food chains in Jackson, Miss. contained only about half of what we would consider chicken meat. If you would like to know more, here is the link to this article:
http://www.cbsnews.com/8301-204_162-57606118/report-chicken-nuggets-not-just-meat-but-blood-vessels-nerve-cells/

This is an easy chicken nuggets recipe that your children will love to make with you at home, with real chicken meat!

Chicken nuggets:
You can either use chicken tenders or cut chicken breast in small pieces. In a bowl, mix the dry ingredients:
1/2 cup of grated parmesan
1/2 bread crumbs
1 tablespoon of dry parsley
1 tablespoon of rosemary finely minced
salt and pepper

In a second bowl, whisk 2 eggs. In a third bowl, put 1 cup of all purpose flour. Preheat oven to 375 degrees. Dredge each chicken piece in the flour first, until evenly coated, then dip in the egg mixture, and finally in the bread crumb mixture, pressing the crumbs gently against the chicken to thoroughly coat. Place the chicken on an oven-safe rack on a sheet pan, and bake for 20-30 minutes until golden brown and cooked through. Smaller tenders will cook more quickly. Serve warm with your favorite dipping sauce.

And while your oven is on, why not make some zucchini Parmesan crisps? Very easy and fun to make!

zucchini Parmesan crisps:
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
salt and pepper

Preheat the oven to 420 degrees. Lightly coat a baking sheet with olive oil. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini rounds with the oil. In another bowl, combine the parmesan, bread crumbs, salt and pepper. Dip each round into the parmesan mixture until evenly coated, pressing the crumbs gently against each side. Place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Beauty recipes

Happy Friday!
Isn't this the perfect weekend to have your own spa day at home for little to no cost? 
The benefits of making your own beauty products and treatments are many. The first benefit I see is that homemade beauty products are chemical free, and the second benefit is that these products and treatments don't break my bank! 
It can be difficult to speak about the chemicals and additives in our foods and beauty products without becoming political, so I won't delve into this subject too deeply. However, I do encourage you to read as much as you can about this important topic.
Instead, I want to give you the opportunity to create your own chemical-free skincare recipes. 
Many websites offer DIY recipes for cosmetics and beauty products. I chose a few easy recipes for you to try and listed them below.  Always exercise caution if you think you might be allergic to ingredients like nuts, avocados and other common food ingredients.

Body scrub:
Mix in a bowl the following ingredients:
3 spoons of olive oil or sweet almond oil or coconut oil 2 spoons of fine sugar-organic is better
1 spoon of fine salt 
3 drops of essential lavender oil, lemon oil, or eucalyptus oil 
In the shower or bathtub, gently massage the mixture into your dry skin. It will scrub away the top layer of dead skin cells, leaving your skin super soft. Once your body is scrubbed well, rinse thoroughly. Just one word of caution: Rinse the shower carefully as the oil can make it very slippery!

Facial avocado mask:

This homemade avocado-based facial mask recipe will hydrate and calm dry or sensitive skin, while gently exfoliating, too.

Blend 1 ripe avocado together with 2 tablespoons of raw, organic honey and ¼-cup uncooked oatmeal flakes. Apply a medium layer of the mixture to your face and let sit for 10-15 minutes. The avocado and honey both will work to moisturize dry skin, while the oatmeal balances and calms reactive, red and sensitive skin.
Hair mask:

Combine one egg yolk together with one teaspoon of olive oil or coconut oil in a small bowl, and add one drop of cypress essential oil or lemon oil to the mixture. You can also add 1/2 of a ripened avocado. Apply the mixture to your hair for 20 minutes and rinse thoroughly with warm water. Add 1/4 cup of white or apple cider vinegar mixed with 2 cups of water to your final rinse.

Mango face mask:

Honey retains moisture so your skin feels hydrated and fresh all day. It also absorbs impurities from the pores in the skin, making it a very effective chemical-free remedy to clear skin blemishes like acne and pimples.
Ingredients:
4 tablespoons finely chopped mango pulp1-2 teaspoons honey
1 1/2 tablespoons almond oil
Place all ingredients in a bowl; mix well.
Apply mixture to your freshly cleaned face and neck. Leave the face mask on for 15-20 minutes, and rinse off thoroughly with lukewarm water.
Good for all skin types.

Lavender linen spray:

Combine the following in a dark glass spray bottle:
2 oz cheap vodka (can be replaced with 50 degrees alcohol as the alcohol serves as a preserver)
4 oz water
10-15 drops lavender essential oils.

My personal touch is that I add 8 drops of pure vanilla extract. Shake well before you spray on the pillows.

Enjoy, stay healthy and feel wonderful!

http://www.thedailygreen.com/living-green/diy-natural-beauty-products-recipes-461108#slide-1
www.makeyourcosmetics.com
http://www.town-n-country-living.com/

What's for dinner?

Before sharing more recipes with you, I want to emphasize the fact that what I'm writing on this blog is my own opinion and not necessarily the greater Oak Hill Community, and that no offense is intended to any reader. 

Our goal is to share with you the benefits of living a healthy lifestyle. It is important for us, and we would love to inspire you. That is as simple as that.

Thank you for support!

I was at school yesterday evening listening to Bernadette Noll, author of the book "Slow family living". She gave us good advices on how to slow down our days and enjoy our time with family. Big thanks to her!

And truly, where is the time going? We are so busy nowadays that we often don't take the time to cook anymore. 

Coming from another country, I had a different education and a different way of living. My mom used to cook from scratch every day and that is what I do too. I do it because I enjoy cooking but also because I want to know what is in my plate. I use the most natural ingredients but I find it difficult to buy everything organic, as it gets pricy quickly. I just try my best and using simple ingredients makes it easier.

I really would like to convince you that cooking can be easy and cost effective. At first, if you really never cooked, trying a difficult recipe may not be the best way to go. 

Instead, choose something simple. It doesn't have to be perfect at all and follow the recipe step by step until you are comfortable enough to let your creativity take over.

So what's for dinner? 

I chose something for beginners and tried to list it step by step. It is a simple tomato salad with hard boiled eggs, pork chops with tomato sauce, homemade mashed potatoes, fresh fruit salad. These portions are for 4. 

Tomato salad:

Cut 3 tomatoes in thin slices. I like them peeled. To do so, boil some water in a saucepan. Plunge it in hot water for a minute. Make sure to take it out of the water with a spoon and start to peel from the bottom. 

Watch out because it will be hot! Arrange the slices on a plate. In the middle, I like to add a 1/2 diced cucumber. I usually take the seeds out, it is easier to digest. Boil 2 eggs (in hot water for 10 minutes) and let the eggs rest in an ice-bath to “shock” them. That way, they are easier to peel. 

Another thing to know is that fresh eggs will be more difficult to peel. It is better when they are a week old. I cut them in four pieces and put them on the plate. I like to add parsley and basil as the green color makes it more interesting. For the dressing, I make a vinaigrette. I do not pour it on the plate because if there are leftovers, it is easier to conserve without the dressing.  

Vinaigrette:
In a bowl, put salt, pepper, one tablespoon of vinegar. I prefer the red wine or the balsamic but apple cider is great too. I personally would not use the white vinegar. Add a teaspoon of Dijon mustard and 3 tablespoons of olive oil, or grapeseed oil. Any kind of oil will do. Then you can add some garlic or shallots... or not.
Pork chops:

Take 3 pork chops and cut them in small pieces. Only three will be enough as I noticed that we have a tendency to eat less when it is cut in small squares. Not sure why.

In a large nonstick skillet, quickly brown the pork chops. Reduce skillet heat to medium, and add an onion previously chopped, cook for 2 to 3 minutes. In a small bowl, combine a can of tomato sauce (I like the brand Cento) with 2  garlic cloves finely chopped, some oregano if you have (parsley, basil or tarragon will work too). But if you don't have some, it will still be good. Add salt and pepper. Pour over chops. Reduce heat; cover and simmer for 20 minutes or until tender. I like to add 2 tablespoon of heavy cream just before serving. But you don't have to. 

Mashed potatoes:

I like to make it with red potatoes. Place the potatoes cut in four in a large saucepan and cover with water. I add one packet of  chicken bouillon (I use Herbox sodium free). It gives a nice flavor. Bring to a boil. Reduce heat; cover and cook until tender (10 to 15 minutes). Drain.

Place potatoes in a bowl; beat until smooth. Add 1/2 cup of warm milk and 1 tablespoon of butter. Adjust the taste with salt and pepper.

There are many ways to make mashed potatoes and your recipe may be different. 

Fresh fruit salad:

Mix fresh raspberries with 2 pears and 2 kiwis. 

This is just one recipe. My favorite is strawberries with blueberries and raspberries. 

I make a special one for adults and add 3 tablespoons of Grand Marnier and a tablespoon of sugar. Let it set for an hour in the fridge.

Again, this is not for children!!!

I hope this meal inspired you to cook with your family. Let me know what you think and if you have any questions, please contact me at:

Marielle.dessureault@hotmail.com

The portion size matters!

How many portion do I have in my plate?

Eating out can be very fun and yummy. The trick is to make sure we are aware of how many portions we are actually eating, if we finish our entire plate of food.

For that reason, I have been reading about ways to cut portion when eating out. During the course of the last 40 years, servings are in average 3 and sometimes 4 times bigger than recommended. 

There is no way you can ask your child nowadays to finish their plate, and as much as you’d like to, neither should you try to finish it for them. Instead, ask for a doggie bag and enjoy it later.

Short-term studies show that people eat more when they are confronted with larger portion sizes. The actual size of the plate you eat out of also influences your decision of when to stop eating. One way to avoid the temptation is to eat out less often.

Some studies have shown that a number of American families eat out 4 to 5 times a week and spend about $2600.00 a year. Believe it or not, it costs between 2 and up to 10 times more to eat out than to eat a homemade meal. And an added benefit is that, while cooking at home, you are in control of how much is on your plate and what is in your food for happy family tummies!

Here are some good advices from livestrong.com

Cutting back on portion sizes is the easiest way to trim excess calories, fat and sugar from your diet, but it can also be quite challenging. Restaurant and fast-food portions are far larger than those appropriate for a healthful diet. Learn to identify healthy portion sizes, then create new eating habits by using techniques that help you feel full while eating less. Getting used to eating smaller portion sizes is a matter of practice and knowledgeable attention to what is on your plate.

Step 1

Set a deck of cards, tennis ball and four dice on your table or kitchen counter. Compare the portion of food on your plate to the size of these items at each meal. Any serving of meat should be no bigger than the deck of cards; no serving of cheese should be larger than the four dice; and pasta and vegetable portions should be about 1 cup, or the size of the tennis ball, according to Columbia University Health Services.

Step 2

Use a smaller luncheon plate instead of a dinner plate for all of your meals. Fill the plate once and do not return for seconds.

Step 3

Place crackers, chips, popcorn or cereal for snacking in a small cereal bowl rather than eating out of the bag. Do not refill the bowl after you have eaten its contents.

Step 4

Ask for a doggie bag with your meal order at restaurants, and immediately put half of your restaurant meal into the bag before eating. Eat the meal remaining on your plate, and take the bag home and put it in the refrigerator for lunch or dinner the next day.

Step 5

Increase the number of servings of fresh fruits and vegetables in each meal. One serving of vegetables is about 1 cup, the size of the tennis ball, according to the American Cancer Society. The high fiber content of fresh fruits and vegetables will help create a feeling of satiety without conveying many calories.

Step 6

Eat slowly. It takes 20 minutes for the brain to signal satiety, according to the University of Nebraska Cooperative Extension in Lancaster County. Sit down to a meal and eat slowly, giving the brain time to signal the body that it is full.

Read more: 
http://www.livestrong.com/article/510933-how-to-get-used-to-smaller-portions-of-food/#ixzz2fFg38rYk

http://www.nbcnews.com/id/20825325/ns/health-diet_and_nutrition/t/any-other-name-its-still-supersize/#.Ujmxln_3MWc 

http://teenshealth.org/teen/food_fitness/nutrition/portion_size.html 

School lunches

School lunch ideas

Here are some ideas of what you can put in a lunch box. Don’t forget to avoid plastic container, especially if it needs to be reheated. Also, as a general rule, try to stay away from processed food. The closer to nature we stay, the better we will feel!

Salmon sandwich 

Combine chopped boiled egg and canned salmon. Mix with ½ mayo- ½ sour cream. Add chopped celery or tomato or lettuce and spread on your choice of bread.
Pasta salad 

Mix cold cooked pasta with cherry tomatoes, diced smoked turkey or chicken, chopped celery, pecans or toasted almonds. Add a little bit mayonnaise.
Rice salad

From the recipe above, replace the pasta with any kind of rice. As a variation, you can add a boiled egg.
Homemade Meatballs and tomato sauce 

Mix organic ground beef with finely chopped garlic and onion. Make little balls when still uncooked. In tomato sauce, add ½ onion, and a shredded carrot. You can even add a zucchini, the kids won’t taste it. Serve with pasta or rice.

Leftovers are great!
Fresh fruit salad 

You can mix any fruit you like together. Blueberries, strawberries, kiwis, raspberries, bananas, grapefruit, and oranges are some examples.

A yogurt is handy. However, they often contain a lot of sugar. Adding fresh fruit or jelly to plain yogurt can be an option to replace the sugar.

Blueberry Oatmeal Squares 

Because we all need a little treat sometimes! 

In a large bowl, mix the following:

• ½ cup whole-wheat flour
• 1½ cups quick oats
• ½ teaspoon baking soda                                                          
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup fresh or frozen blueberries
• 1 egg
• 1 cup milk
• 3 tablespoons applesauce
• ¼ cup brown sugar

Butter a cooking pan (8x8) and pour the mix you just combined. Place in the oven preheated to 350 F. After 20 minutes, insert a toothpick into the center. If it comes out clean, it’s cooked. Wait 5 to 10 minutes to cool down and cut into 9 squares and enjoy! 

Flourless Zucchini Brownies
Ingredients
1 cup almond butter
1 1/2 cup grated zucchini
1/3 cup raw honey
1 egg
1 tsp vanilla
1 tsp baking soda
i tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/8 tsp salt
1 cup chocolate chips (our favorite chocolate combo is 1/2 cup dark chocolate
chips and 1/2 cup mini semi-sweet chips)
Cooking Steps
1. Preheat oven to 350.
2. Combine all ingredients in a large bowl.
3. Pour into a greased 9×9 baking pan.
4. Bake 25-30 minutes or until a toothpick comes out clean.
This makes 16 nice sized brownies.

(I personally did not try this recipe, but I will soon. If you try it before me, I would love some feedback.)

We hope you like these ideas and please, share your recipes with us. We will include them in our posts.

Here are a few websites that are full of great ideas for a healthy lunch:

http://www.100daysofrealfood.com

http://weelicious.com/

http://www.parents.com/kids/nutrition/lunch/healthy-school-lunches-snacks

http://kidshealth.org

Stay active

Because it is challenging to stay active, here are some tips for your daily activity.

Choose activities that you enjoy and can do regularly. Fitting activity into a daily routine can be easy – such as taking a brisk 10 minute walk or playing with your child(ren), shooting baskets, playing toss and catch, and going on a bike ride are some examples. Keep it interesting by trying something different on alternating days. Every little bit of activity adds up and doing something is better (and healthier) than doing nothing.

Make sure to participate in at least 10 minutes of activity at a time, shorter bursts of activity will not have the same health benefits. Consider keeping some comfortable clothes and a pair of walking or running shoes in the car and at the office so you can be ready for activity anytime.

*Tips taken from ACTIVE LIFE Nutrition and Physical Activity Informational packet.

Since school resumed, it means some of us have to prepare lunch for our kids. Packing a healthy and balanced school lunch is a daily challenge! We quickly run out of ideas, at least I am! We will include some ideas in our next post.

Try to avoid plastic containers, especially if the food needs to be reheated. If you do, make sure they are PBA free. 
However, I read not long ago that even if it is BPA free, there is BPS and it is not better!
Here is a link to an article about BPA: 
http://naturalsociety.com/toxic-bpa-substitute-bps-chemical/

Welcome to the Healthy Living Corner

Welcome to our blog!
We are 2 moms on a mission! 

My name is Marielle. I am a mother of 2, Thomas 10 and Charlene 23. She is a mom of 2 already which makes me ... a grandmother!

I moved about 20 years ago from Blois, 2 hours south from Paris, in the Loire Valley. It is close to a famous castle "Chambord". I spent my first 2 years in Louisiana (very small town called Winnsborro) and I have to say that coming from France, it was a cultural shock at first! But I survived.

Kristen and I met about a year ago. I hesitated to take on this mission because, as you will notice, I'm not much of a writer. But my desire to make a difference and help somebody is greater. If I can inspire just one person, then I will have succeeded. 

My name is Kristen.  I am a mother of 2 children as well.  Alexis is 16 and Travis is 12. I started my career as a Physical Educator 20 years ago with the primary focus being on the physical component.
 
It makes sense that I would be interested in fitness and active lifestyles being a P.E. teacher. When I became pregnant with my first child, I started for the first time to really think about what I was eating and the nutritional benefits of healthy choices.
 
My nutritional journey has continued through the years and I have learned so much and would like to share some of what I have learned with other families.
 
I notice that in my teaching there has been a shift to focusing not only on the skills and activities, but spending more time on the health component.
 
I am enjoying teaching our OHE students the values of a healthy lifestyle and look forward to taking it a step further and share some information with our adult Eagles.

But what is a "healthy life style" really? 

According to a study by Michigan State University, you live a healthy life style if you do not smoke, you keep your weight down, you eat right and you exercise regularly.

Welcome!

Move Your Body – Eat Healthy – Feel Wonderful!

We want to share and exchange tips about healthy choices with you!

Our mission is to inform and help create a healthy lifestyle for you and your family by providing nutritious, healthy meals and encouraging your family to be physically active every day.

Let's exchange tips on organization, recipes, nutritious lunch ideas, and any idea that can help us make healthy choices in the kitchen and in our life.