Thursday, October 18, 2018

Turmeric-Spiced Shakshuka With Delicata Squash


 Shakshuka, a North African dish of eggs poached in tomato sauce, is popular throughout the Middle East and elsewhere, and for good reason: It makes a great breakfast or brunch ... or lunch … or dinner. It’s also the edible equivalent of wrapping yourself up in a blanket. Our take on the dish includes delicata squash, a variety with a particularly thin, tender skin that doesn’t require peeling before roasting. You can also use a small acorn squash.

Turmeric-Spiced Shakshuka With Delicata Squash
Serves 4

You’ll need:

  • 1 delicata squash, halved lengthwise
  • 3/4 teaspoon fine sea salt, divided
  • 3 teaspoons sunflower seed oil or canola oil, divided
  • 1/2 yellow onion, diced (1/2 cup)
  • 3 cloves garlic, chopped
  • 1 1/4 teaspoons ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon red pepper flakes, or to taste
  • 1 (15.5-ounce) can diced 365 Everyday Value Organic Fire Roasted Tomatoes or regular diced tomatoes
  • 4 large cage-free eggs
  • 2 tablespoons chopped fresh parsley or cilantro leaves
  • A few pinches of flaky sea salt (such as Maldon)
  • Freshly ground black pepper
Preheat oven to 400°F. Scoop out squash seeds with a spoon and discard. Cut squash into 1/2-inch-thick slices. In large bowl, toss squash with 1/4 teaspoon fine salt and 1 teaspoon of oil. Line a sheet pan with parchment paper and place rings in single layer on parchment. Roast until tender, about 15 minutes.

Meanwhile, in medium (9-inch) ovenproof skillet, heat remaining 2 teaspoons oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Stir in turmeric, cumin and pepper flakes, and cook, stirring, 30 seconds. Add tomatoes and remaining 1/2 teaspoon fine salt. Bring to boil, adjust heat and simmer 5 minutes.

After removing squash from the oven, one at a time, break eggs into a small cup. Make indentations in the tomato mixture with the back of a spoon and gently slide an egg into each indentation; leave space between eggs so they remain separate. Nestle squash near the eggs. Place skillet in oven and bake just until eggs are set, 8 to 10 minutes. Sprinkle with parsley, flaky sea salt and black pepper. Enjoy!

Friday, September 7, 2018

Dapper Red Snapper Parchment Paper Packets





4 (6 ounces each) red snapper fillets
3 teaspoons fish seasoning
3/4 cup matchstick cut peeled carrots
3/4 cup matchstick cut red bell pepper
4 teaspoons small drained capers
1 large lemon
6 ounces rice pilaf
4 tablespoons   Manischewitz® Creamy Horseradish Sauce with Dill


Preheat oven to 375 degrees F. Cut four 15 x 12 inch pieces of parchment paper, fold in half lengthwise creasing firmly. Trim each into a large heart shape then place on large baking sheet. Rinse and pat dry fish fillets then season both sides with fish seasoning. Open paper hearts and place fillets close to crease then lay equal amounts of carrots, red bell pepper and capers on top of each. Finely zest lemon and sprinkle 1/2 teaspoon over each fillet, cut lemon in half then squeeze juices into a small bowl, removing seeds. Drizzle the top of fillets with lemon juice. Fold parchment paper over fish then starting at the rounded edge of hearts pleat and crimp edges together to seal. Bake at 375 degrees F until parchment is puffy, about 18 minutes. While fish is baking, prepare rice according to package directions. To serve, place a heart packet onto each of four dinner plates and cut tops open and top each with 1 tablespoon horseradish sauce. Fluff prepared rice with fork and serve with fis

Wednesday, August 29, 2018

Apple Salad with Pork Patty

 (1 serving)
1/3 lb. ground pork
Sea salt and black pepper, to taste
¼ lb. carrots
5 Brussels sprouts, trimmed and thinly sliced
1 apple, cut into matchsticks
2 tbsp chopped hazelnuts
2 tbsp minced red onion
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp Dijon mustard
1 garlic clove, minced
Mix the pork with salt and pepper. Form the mix into a patty, and grill on your barbecue or in a
350F oven for 20 minutes
While the burger is cooking, prepare the carrots by shredding them using a food processor or
cheese grater, or simply thinly slice them. Toss the carrots with the brussels sprouts, apple, red
onion, and chopped hazelnuts. Set aside
Whisk the balsamic vinegar, olive oil, Dijon mustard, garlic, salt and pepper together
Pour the dressing over the salad, toss to coat, and serve alongside the pork patty

The Secret Ingredient to Feeling Good in your Body podcast

 The state or feeling of being pleased or gratified.   A source of enjoyment or delight
an agreeable or enjoyable sensation or emotion:
2. something that gives or affords enjoyment or delight
a feeling of happiness, satisfaction graifcation

 Marla Mervis-Hartmann Teds Talk


Do you love your body?

As creator of Love Your Body Love Yourself, Marla Mervis-Hartmann assists women in finding a “YES!” to that question.
After years of struggling with her own dysfunctional body-relationship Marla has transformed her experiences into services to help women honor & appreciation for their bodies.
Professionally, Marla has been featured at TEDx Salinas. She was the leading body image expert & Reiki Master at Journey Malibu, a Rehabilitation center. Marla has followed her passion for women’s health down many paths including women’s sexual wellness; postpartum care; Restore Your Core educator; Tantra teacher certification & Yoga teacher training.This collected body of knowledge shines through in her offerings of Love Your Body Love Yourself. In her work, Marla is devoted to empowering women to feel good about themselves & to live a thriving life.
She lives in LA where she works as a coach, speaker, facilitator & Reiki Master/Teacher.

her message helps women love their bodies and love themselves. 
she assist women who can’t stop thinking about what they look like.
 They hate their bodies and feel controlled by food. 
These women think about food A LOT. These women have big dreams and visions 
for their lives, however are stuck in the diet/binge cycle. They want to stop dieting, b
\ut are afraid of gaining weight. They eat secretly and then eat more because they 
feel guilty for eating in the first place. Gaining or maintaining weight is their highest priority. 
Through her own tumultuous experience with an eating disorder and recovering through Reiki, 
Tantra and other spiritual practices, today she will share her my own experience with an
 eating disorder and The Importance of Pleasure in your relationship with Food, your body 
Exercise  and the
Importance of Pleasure in loving oneself