Tag Archives: healthy eating

Latest News from Charmaine: February 2016

Greetings all,

Much as we want to deny it, time marches on and we may complain about it’s speed.

A simple remedy we use in yoga is to practice mindfulness….be aware of the moment and breathe.

Try not to live in the past or future…shorts visits are ok but dwelling there means you are missing out on what is happening right now. Wishing for things to be different is a waste of energy and even more important, given that we are not getting out of here alive, why would you want to do anything else but enjoy each moment?

Just recently we appointed a new administrator to help us with our Facebook page and website and I would ask you to look at the webpage lanjochiro.com (check out our new blog) and also to like both our Lanjopoulos Family Chiropractic Center page and our Yoga and Tai Chi page: The Center for Yoga. New trends in technology are happening so fast that if you are not actively involved in the IT business, you need to get a specialist to help you out. Amy Zander is just that person…Thank you Amy.!!!!  And shortly I believe, we will have our own Pinterest page too!

Do note our daughter’s page is very similar to ours on Facebook – Lanjopoulos Familiekiropraktikk…..The big giggle is a local company drew our daughter’s logo off the Internet and posted it as our logo for an event here last year until we had to explain the difference!

As this newsletter hits the press we will be close to 30 days to SPRING! Do make a point to get out and enjoy this great winter we are having.

See you in the office, on the mat or under the barbells.

Sweet Potato Lentil Chili

sweet potatoes

    Makes one large pot (5 quarts) — serves about 8 to 10

Ingredients

  • 1 32oz container veggie broth
  • 1.5 C water
  •  3 (14.5oz) cans diced tomatoes
  • 1 16oz package dried lentils, rinsed
  • 3 carrots, sliced
  •  2 sweet potatoes, cubed
  • 3 stalks celery, sliced
  • 1 green pepper, sliced
  • 1 to 2 cloves garlic, diced
  • Huge handful kale/spinach
  • 2 Tbsp cumin
  • 1 Tbsp cinnamon
  • 1 Tbsp chili powder
  • 1 tsp pepper
  • Hot sauce (optional — to taste

Directions

  1. Place the veggie broth, water, diced tomatoes, and rinsed lentils into a large pot Bring the mixture to a boil and let it simmer for about 10 minutes (to soften the lentils) while you’re chopping the garlic, carrots, sweet potatoes, celery, and green pepper.
  2. Throw the garlic, kale, carrots, and sweet potato into the simmering pot, followed about 5 minutes later by the celery and green pepper and your spices. The room will now proceed to smell awesome.
  3. Let the mixture continue to simmer, stirring frequently, until it reaches the level of cooked consistency you prefer. This shouldn’t take long (maybe 10 to 15 minutes more) — just make sure the carrots, sweet potatoes, and lentils are soft.

Do you have a favorite lentil soup recipe? Share it below!

Crispy Seasoned Cauliflower

cauliflower

Serves 2-4

  • 1 head cauliflower, cut into florets, stem cut into small pieces
  • 2 Tbsp potato starch
  • 1/4 tsp black pepper
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1/2 tsp chili powder or paprika
  • 1 Tbsp nutritional yeast, optional
  • 1 Tbsp neutral, high heat oil of choice (avocado, sunflower, grape seed, canola, etc)
  1. Preheat oven to 450 degrees. Drizzle tablespoon of oil over metal baking sheet.  Spread cauliflower over sheet, toss in oil, and sprinkle with remaining ingredients, potato starch through chili powder/paprika. Make sure cauliflower is in an even layer with as much space between pieces as possible. If needed divide between two sheets.
  2. Bake for 20-30 minutes, tossing once about halfway through. When crispy and golden brown it is done. Serve by itself, over rice, pasta, with potatoes, or as a filling for tacos, burritos, wraps, etc. Drizzle with balsamic vinegar, tahini dressing, if desired.
  3. Enjoy!

Tell us if you’ve made this recipe and how you liked it!