Weekly Newsletter: Joy, Excitement, Happenings and Chia Seeds

One of my assignments for school this week was to post a picture of how I'm feeling at this point in my learning.  I chose this picture.  The colors of the sunset are so peaceful, it's depicting me being at PEACE with where I am in my wellness journey.  Jumping for JOY and EXCITEMENT for the journey that I'm on, all that I'm learning and all that still lies ahead of me.

I just returned home from a wonderful vacation with my family.  We soaked up LOTS of Vitamin D, I logged many running miles (34 to be exact), farmers markets, delicious food, ice cream (oh it's been a while), roller coasters (4 - with my son and dad!), screams, laughter and so much love.  There's nothing like spending time with family and feeling the deep appreciation for each other.  I'm feeling very blessed!

Healthy Happenings!

Wednesday, March 18th 6 pm

I'm very excited to have the opportunity to speak at the Horne Street School PTG meeting.!

I will be discussing the importance of Healthy Nutrition and PLAY for children.  I will also be sharing a healthy snack that's easy to prepare.

FREE childcare will be provided.

I hope to see you there!

Healthy Recipe of the Week!

While vacationing, my parents had provided us with all our favorite foods.  We have a food allergy in the family as well as just living a healthy lifestyle, her fridge was full of nutritious foods for everyone.  One of the ingredients she bought was chia seeds. At the end of our time together, "What am I going to do with these?" my parents asked.  Adding them to smoothies, muffins, oatmeal, jams are just a few suggestions.  I also shared with them a favorite recipe of mine, Lemon Chia Seed Bread. Similar to a Lemon Poppy Seed Bread, this chia seed version is delicious and more nutritious for you!  I've shared this recipe here before, but I'd like to share it again for those who may have missed it

.Lemon Chia Seed Bread

I've changed the recipe slightly since last time I made this.  I use multigrain pastry flour instead of unbleached white flour; giving the bread even more nutritional value!  Feel free to use whatever kind of milk you'd like.  Hemp milk is another great dairy free option, again boosting the nutrients!  It's a delicious quick bread, I hope you like it!

Much love, 

Alyssa

ox

Tip of the Week!

Chia Seeds!


Chia is an evidence-based registered variety of Salvia hispanica L. and is nutritionally superior to flax and soy. Chia is the richest non-marine whole food source of Omega-3 and dietary fiber currently known to man. Listed below are a few of the health benefits of chia seed.

Promotes Cardiovascular Health:
According to the American Heart Association, Omega-3 fatty acids can normalize blood pressure and bad cholesterol levels, while helping promote healthy heart and blood vessels.

Assists Joint Function & Mobility:
With six times more calcium than milk, and with greater amounts of high-quality protein than the one found in soy, Chia also helps strengthen muscles and bones.

Improves Digestion & Natural Detoxification:
Chia can absorb a whopping 12+ times its weight in water – flax seed only absorbs 6-8 times its weight. Chia´s insoluble fiber reduces digestive transit time and removes toxins as it passes through the digestive


To sum it up: Chia Seeds are great for you
This weekend I made a vegan Chia Seed quick bread while visiting my brother and his family. My daughter and niece both have a dairy allergy, I thought this recipe would be perfect! Similar to a Lemon Poppyseed bread, this bread is light and refreshing with fresh lemon juices. The Chia Seeds are nutrient packed and replace the original poppyseed.

2tbsp Chia Seed
1/4 cup Lemon Juice ( fresh)
1/2 cup Rice or Soy Milk ( I used Rice)
1/2 cup Margarine (Non-hydrogenated) ( I used Earth's Balance)
1/2 cup Granulated Sugar
1 cup 1/2 Unbleached White Flour
1 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Sea Salt
Glaze
2 Tb Granulated Sugar
1 Tb Lemon Juice
Directions

Combine the chia seeds, lemon juice and milk. Let stand for 10 minutes.

Cream together the margarine and sugar until smooth. Slowly add the chia seed mixture and blend well. Add the dry ingredients and blend until just combined. Scoop into a greased 8-inch loaf pan and bake at 350°F for 45-50 minutes. When taken out of the oven, combine the sugar and lemon juice for the glaze and pour evenly over the top. Slice and serve when cooled slightly. Makes 12 servings.