Loading...

Gluten-Free Greek Pasta Salad

This rainbow of flavors is perfect for hot weather  – Enjoy – it’s good for you too!

Greek Gluten-Free Pasta Salad
1 box gluten-free fettucine (elbows or shells can also be used)
3 tomatoes
1 8 ounce package sheep’s milk feta (or two, depending on how much protein you want)
2 packages frozen spinach, defrosted
extra virgin olive oil
organic chicken or vegetable stock (quart box)
Cook pasta risotto style:  bring broth to boil and add a bit of olive oil so it doesn’t stick together.  Should be enough broth to just or barely cover the pasta (if using fettucine, you may have to break pasta strands in half so it fits under the liquid).  Stir at least once a minute so it doesn’t clump.  You may need to add more broth as it absorbs.  Cook till al dente. Drain any remaining liquid. Toss with a little more oil, cover and set aside.
Sautee spinach in a bit of olive oil for about 5 minutes, till spinach gets warm. Remove from heat.  Chop tomatoes and feta cheese and toss together with spinach. Add to pasta and toss thoroughly.  Can be eaten at room temperature or chilled.
 
Bon Appetit!

Want a New Life? GO to New Life!

Since releasing 180 pounds over the past couple of years, the focus of my life has changed in more ways than one.  Surprising observation?  No.  But always noteworthy.  So far none of the newness of my new life feels old.  I still get a major kick out of wearing color. My head-to-toe black wardrobe is very past tense…and actually in someone else’s hands thanks to a few carloads taken to the Salvation Army. Would you believe I now own and wear blue plaid pants?  Never thought that would happen in this lifetime. Other things I love:  climbing stairs or a simple hill without alarming bystanders by sounding like I’m crossing the threshold into cardiac arrest. 
The focus of my professional life has changed as well. I still write for a living, but decided it was time to take myself off the gluttony beat I’d generously assigned myself to about a decade ago. Regular HFTT readers know I adore food and always will, but I love it in a different way now: It nurtures me instead of drugging me.  And since I’m not sequestering myself in restaurants like I once did, I spend a lot more time at the stove, concocting recipes for HFTT, the Team YRG web site, and my Lotus Love clients.  Another new thing: Writing about fitness, activity, motion, and wellness.  The cool part is I actually get to do it now – and want to, now that I have the energy. 
Case in point  –  a week-long visit to the New Life Hiking Spa in Vermont last spring.  I’ve been to my share of spas (both during and after my dieting years) and some are OK, others are horrendous (as in too impersonal, lousy food, etc.), and others shine like the sun.  The wellness immersion I experienced at New Life left me feeling revitalized, accomplished, stronger, and more serene.  Another way to phrase my assessment: LOVED IT! 
The spa operates out of The Inn of the Six Mountains in Killington, Vt. during summer months, when ski season in Vermont is a distant memory. It’s run by Jimmy LeSage, who founded the spa 32 years ago, the result of his own lifelong quest for better health.
A self-described “hippie into health food and new-age philosophy,” LeSage combined his career as a restaurant chef with emerging trends he saw coming out of health food stores in the late 1970s. “I figured it out the way Nathan Pritikin figured it out,” he said. “I looked at recipes that were appealing and reworked them so they had less salt and fat.”
LeSage makes sure there are cooking demos, and that guests leave home with recipes and other nutritional tools to draw on for lasting change, but what really impressed me is how well he gets the crucial part of the mosaic that most spas overlook:  addressing the psycho-spiritual hole that brought the weight in the first place. 
“In terms of weight, I feel the real issue is emotional,” said LeSage, who has a counseling degree. “It’s important to address what someone is eating, and also the psychological issues behind it.  This isn’t the place to deal with issues with your mom, but the seed is planted.”
And seed-planting is an integral part of New Life’s mission.
“It’s great that clients lose weight while they’re here, but we also give them tools to use when the leave,” he said.  “Just the act of buying groceries requires education.  We teach people to visit the grocery store as if it were a museum. Explore the choices so you can pick what’s real. Do you want peanut butter made with sugar or without?  A whole-grain cracker or one made from white flour?”
As a self-described emotional eater, LeSage says he lives by the advice he gives to his guests. “If I stayed a chef, I’d be dead,” he says. “Now if I graze, I choose an Ak-Mak cracker instead of a Triscuit…or I’ll have an apple. I’ve always been a seeker, and I want people on the path of better health to be seekers, too.” 
LeSage has been a certified yoga instructor since 1977, when he studied at the Sivananda Yoga Center in the Laurentian Mountains of Quebec.  Yogic principals of stretching, breathing, and quieting the mind are woven throughout the rest of the spa’s fitness regimen.
There are pool classes, Pilates, strength training, dance classes, and cooking demonstrations, but the stretching, yoga, and meditation are a key focal point on New Life’s fitness menu. Mornings begin with stretching and Qi Gong followed by breakfast and a hike. After lunch comes a rotation of exercise classes followed by the pre-dinner ritual yoga and meditation.
“I just believe that when yoga is practiced regularly, very powerful things happen,” said LeSage. “It has changed my life tremendously.  I’m a Type A kind of guy and regular yoga has helped me focus and achieve my goals in life.  All the stretching and breathing really builds something up.  It can’t be quantified, but it’s there.”
Actually, Jimmy, I couldn’t agree more.  There was something rather magical about the healing properties of doing early morning stretching and breathing at the foot of a majestic mountain, heading into the dining room for a healthy breakfast of fresh fruit and a vegetable omelet, and then embarking on the crown jewel of New Life’s fitness philosophy:  hiking the Green Mountains. 
“Hiking is a great cardio workout in a beautiful setting,” he said. “The key is, we make it enjoyable…people eventually forget that they’re exercising and just drink in the experience.”
Forensic evidence that I hiked The Appalachian Trail!
I was a little intimidated by the prospect of scaling a sizeable mountain, but there are beginner, intermediate, and advanced level options.  I started the week out with beginner hikes and ended with intermediate, deciding to save the advanced adventure for my next visit. 
Karen Dalury, a yoga instructor at New Life, advises guests away from the ‘all or nothing’ philosophy that’s intrinsic to the dieting mentality.
“Some people come here and want fast results so they do every class; I tell them they’re not going to do all that at home,” she said. “In the long run it’s about finding balance.  If someone drinks five cups of coffee a day and it’s going to make them sad to cut it out completely, why not cut back to three cups a day? We want you to be able to feel good and know what’s right for you, so you’re not dependent on diets or gimmicks. You want to be able to check in with yourself and see how you’re feeling right now, and know how much you want on your plate, or see if it’s time to take a walk or take a nap.  That’s a skill that’s going to save you in the long run.”
Dalury said that it’s the practice of yoga and relaxation techniques that are just as crucial to the transformation process as cardio and clean eating.
“That’s why I love yoga, because it lets you get in touch with yourself. Change isn’t going to last if you don’t peel away those coverings that keep you from feeling what’s going on. Weight loss or a new hairdo is meaningless if you don’t have peace of mind to go with it,” she said.
Not that a little external pampering is out of place at New Life. What would a spa experience be without it?  For every three nights a guest is at the spa, they receive a free service. Guests booked on the 11-night weight loss retreat receive three services, which range from hot-stone massage and reflexology to cranial sacral therapy.

I’ve been on the yogic path for more than a decade.  When I arrived at New Life last June I had already released 150 pounds.  I was well-versed in the ways of Health, Happiness, and Inner Balance, but I still learned from being there.  There’s always something to learn.  And there are always more ways I can Love and Honor who I am.  Spending a few days climbing over rocks, sweating, opening my hip sockets further than I thought possible, connecting with strangers who became friends, and relaxing into the bliss of someone else’s healing touch was one of the best ways ever.  Note to self:  Gotta do this again.

At peace after afternoon yoga and a massage…and owning my Life!


“We’re not fancy-schmancy…you can’t get pedicures here, but during the 18 weeks we’re open, we’re the best, most affordable spa in the country,” said LeSage. “Back in the ‘80s I wasn’t ‘in’ because I wasn’t expensive. Now we get both types of clients; people who can afford the $7,000-a-week spa and those who are looking for something they can afford.”

www.newlifehikingspa.com

Happy Trails!

Recipe Of The Week: Vegetable Bisque

OK fellow Truth Seekers…you asked for it and here it is:
Recipe Wednesday.
Recipe Wednesday is…
The perfect antidote for sailing through mid-week doldrums
The entree, side-dish, or dessert you just may devour for dinner this weekend
The beginning of realizing the eye-opening possibilities of eating gluten, wheat, and dairy free, deliciously.
Bon Appetit My Friends!
XO
Stacey
Vegetable Bisque
This is one of the many answers I’ve come up with to make peace with my lukewarm attitude towards vegetables.  Still have to remind myself to eat them after all these years!  I’m just not a fan of the flavor and texture of a lot of them, especially the mealy cruciferous ones like broccoli and cauliflower.  I recently made a vegetable bisque using a bag of frozen mixed vegetables (broccoli, cauliflower, and carrots).  Any combination works.  A velvety bisque is a great way to ingest them pleasurably. And because of the coconut milk, there’s no dairy hangover.

For this and any bisque recipe you’ll need a traditional or immersion blender.  Immersions are my preferred method because you don’t have to take the soup out of the pot to blend.  You do, however, have to be super-careful about splattering.  You could sautee onions or garlic on the side and add once vegetables have cooked but it’s not necessary.  I was in such a hurry when I made this I used onion powder and garlic salt.  My spice cupboard is a HUGE time-saver on busy days.
1 bag frozen vegetables
1 TBS. powdered chicken stock or boullion
1 tsp. onion powder
1 tsp. garlic salt
1/2 tsp. cumin
1 can coconut milk (regular or light)
Place vegetables in stock pot and add enough water so that it’s about an inch deep, no more. Add seasonings and bring to a boil. Reduce heat and simmer, covered, until vegetables are fork-tender.  Add coconut milk and then blend thoroughly until there are no solid vegetable pieces left.
This is great on its own or mixed with rice.

Today’s Food Intake

I guess it’s not so odd that some people are curious.  Ever since my first absorbing voyage through the pages of Cosmo (circa age 22) I’ve been fascinated with the food-intake habits of those I aspired to look like.  I memorized breakfast irregularities, fluid-releasing tricks, fiber-overload, protein underload predilections of the models and movie stars. I never did master the art of mimicing the eating habits of Cindy Crawford and Vendela (remember her?), but then I realized it’s best to just listen to my body, because its signals and cues were designed specifically for me and I’d spent inordinate amounts of energy ignoring them.

That said, HFTT readers know I’ve always been an open book about the journey that never ends.  I’m down 180 pounds and 12 sizes through movement, clean eating and feeling with awareness, so naturally people want a few details on the mechanics.  Occasionally I’ll get a query from a reader in Toronto asking what I had for lunch today.  So when I saw another e-mail from one of my favorite and most loyal fellow Truth Seekers, I felt a thunderbolt of inspiration:  Make it a semi-regular blog post.

It’ll be illuminating for all of us, including me.  Because nothing puts what I’ve eaten for the day in a more unobjective light than writing it down…and then making it public.

Remember, I didn’t get here by dieting or following to the letter what someone else did.  I got great advice from my mentors, Dallas Page and Terri Lange, a nutritionist, various members of Team YRG, and my trainer at the gym.  Ultimately I made it my own and that’s what I encourage you to do.

I eat for both nutrition and pleasure.  For years I tried to stomp the latter out of the equation, believing that it was somehow immoral and unnecessary.  Oh, how wrong I was.  So here’s what my tastebuds experienced today…this evening both they and my body are pretty darn happy:

9 a.m.

Double espresso with 4 TBS. light cream and 3/4 TBS honey

Hot water and herbal tea (throughout the day)

2 duck eggs, Sunny

1/2 gluten-free roll, toasted with BUTTER

1 p.m.

1 cup raspberries – I usually eat fruit on its own, better for digestion

2 p.m.

Rhubarb tea (home-brewed…it’s rhubarb season!)

1 gluten-free cupcake

5 p.m.

Protein drink made with 1 scoop egg white protein powder, 12 oz. unsweetened almond milk, and a few shakes of cinnamon and apple pie spice (had a craving for the aromatic red spices today)

8 p.m.

Kale Salad with tahini dressing

11 p.m. (as soon as I post this)

Protein drink made with 1 scoop egg white protein power, 12 ounces unsweetened almond milk, spoonful of unsweetened cocoa powder

There you have it.  Some days there are three formal meals, some days five or six smaller ones, and on days like today, semi-organized grazing. Today was a little more carb-oriented because I lifted hard at the gym, followed by 35 minutes of treadmill, and later the YRG Fat Burner (a 25-minute quickie workout I do to keep limber and on top of the core strength). Being fluid with whatever my body’s calling for works best for me.  What works best for you?  I know you’ll have some delicious fun finding out.

XO

Stacey

Recipe of The Week

OK fellow Truth Seekers…you asked for it and here it is:  
The debut of Recipe Wednesday!
Recipe Wednesday is…
The perfect antidote for sailing through mid-week doldrums
The entree, side-dish, or dessert you just may devour for dinner this weekend
The beginning of realizing the eye-opening possibilities of eating gluten, wheat, and dairy free, deliciously. 
Bon Appetit My Friends!
XO
Stacey
Gluten and Dairy-Free Pizza

Did the title of this recipe just induce a major buzz kill?  I admit, it would have cooled my jets a little too, had I not eaten this very dish last night for dinner.  And might I say my Lotus Love clients were DAZZLED.  Now I can’t take all the credit, a major part of it goes to Namaste Foods, LLC. They make pizza, cake, cookie mixes and other delights in a dedicated allergen-free facility and everything they make is wheat, gluten, corn, dairy, soy, potato, peanut, and tree nut-free.  Talk about purity!  But I’ve heard through the food-allergy grapevine that their stuff is also outstanding and it has proved to be true. Not only was texture and flavor a winner, I was stunned that the only effort required was adding water to the mix and applying a little wire whisk action.  No rolling, punching or kneading.

My advice is if you’re gonna do it, do it right.  I’ve tried other GF pizza crust mixes and let’s just say the results were sandy, grainy, and crumbly-dry disappointments.  Seek out Namaste pizza crust mix.  If you can’t find it at your local store, visit their site and place an order:  www.namastefoods.com .

Below is the recipe I made last night…one based on ingredients in the freezer and cupboards.  Pizza topping combinations can be as individual as the fingerprint, but whether you make it vegetable or meat-laden, USE A GOOD CRUST!

My other secret for great pizza – great sauce. That means healthy sauce, not one messed up with corn syrup or canola oil.  Have cans of tomato sauce or crushed tomatoes on hand for just such an occasion.  Add extra virgin olive oil, salt, sugar, or Agave according to your preferences.

1 bag Namaste Pizza Crust Mix

2 medium onions

Light olive oil for sauteeing

1 32 ounce can tomato sauce (no sugar or oil added)

4-6 ounces of Peccorino (a sheep’s milk cheese similar to Romano and Parmasan)

4 large sausage links

salt

Agave nectar

Prepare pizza crust according to instructions and set aside in mixing bowl. Namaste has two servings per bag, I made a big Sicilian style pizza so used the whole bag.

Empty tomato sauce into medium sauce pan and add 1 TBS. Agave nectar and teaspoon of salt.  Simmer uncovered on low heat (this allows some of the water in the sauce to reduce and makes a thicker, more flavorful sauce).

Preheat oven to 450

Spray a large square baking sheet (like a cookie sheet with a rim) with cooking spray and pour pizza batter into pan. Bake for 20 minutes.

In large skillet, heat enough olive oil to cover the bottom of the pan (medium heat). Slice onions in thin rings and sautee until carmelized. In a seperate skillet, cook sausage until done, about 15-20 minutes.  Let sausage cool and cut into slices if links. You can also use ground sausage. Add sausage to the onions and mix well. Turn off heat.

When pizza crust has baked for 20 minutes, remove from oven. Spread tomato sauce over the crust, followed by sausage and onion mixture.  Finish by grating Peccorino with a cheese grater over the pizza until it’s well covered.  When you get down to the last third of your cheese block, switch from finely grated to large shreds (amps up the cheese flavor and the presentation).

Place pizza back in oven and bake for another 15 minutes.  Prepare to be dazzled!