Marilu Henner's Blog, page 12

TAXI

One of the reasons TAXI was such a popular show is that the cast had such a great connection off-screen as well as on.  Those friendships continue to this day.  If you’re a listener of THE MARILU HENNER SHOW you know that Tuesday is the day for TAXI TMI.  When the Taxi theme plays Marilu reaches into her memory (her phenomenal memory) and shares a story about a cast member, something that happened during a taping or another interesting anecdote from her days on the Taxi set.  They range from hysterical to heartwarming and there are always a few surprises.

 

Remember……if you have a question you would like Marilu to answer you can call 267-MARILU1 .  She may play your question on the air.  The line is always open so call anytime!

 

BEING IN THE MOMENT…..Food for thought !

In the age of technology we have dozens of ways of preserving and sharing our memories….usually AS they are happening.  Facebook, Twitter, Instagram, Blogs and good old fashioned “pen to paper” diaries.  The following article provides some food for thought no matter what method you choose.  It’s all about balance.  Can we really preserve these times so that they’re accessible to us in our own memories if we’re more concerned about chronicling them than actually LIVING them?

 

This article was recently featured on The Marilu Henner Show.  Check it out:  http://www.theatlantic.com/health/arc...

 

You can be a part of the conversation.  Phone 267-MARILU1 and leave a message or a question for Marilu.

 

This article was recently featured on THE MARILU HENNER S...

This article was recently featured on THE MARILU HENNER SHOW.    Men take note.  And women….tell us what you think.  Call 267-MARILU1 and leave a message.  Marilu will discuss this and other topics related to relationships, health and anything else that’s on your mind.

 

http://www.womenshealthmag.com/sex-an...

 

 

 

(Photo: Marilu and her husband Michael Brown)

BRING MARILU TO YOUR LOCAL ORGANIZATION…Speaking info here

 

 

http://www.wmeimgspeakers.com/speaker...

TAXI

One of the reasons TAXI was such a popular show is that the cast had such a great connection off-screen as well as on.  Those friendships continue to this day.  If you’re a listener of THE MARILU HENNER SHOW you know that Tuesday is the day for TAXI TMI.  When the Taxi theme plays Marilu reaches into her memory (her phenomenal memory) and shares a story about a cast member, something that happened during a taping or another interesting anecdote from her days on the Taxi set.  They range from hysterical to heartwarming and there are always a few surprises.

 

Remember……if you have a question you would like Marilu to answer you can call 267-MARILU1 .  She may play your question on the air.  The line is always open so call anytime!

 

FIVE WAYS SLEEP AFFECTS YOUR EATING HABITS

You already know this about yourself.  The amount of sleep you get affects the choices you make.  Check out the connection between the quality of your rest and your eating habits.

 

http://www.huffingtonpost.com/2015/03...

 

POSITIVITY

This article was recently feature on THE MARILU HENNER SHOW.   There’s a lot of food for thought.  Most of us could use some positive reinforcement.  How about you?  Is it time to change the dialogue in your head?

http://www.inc.com/john-brandon/8-thi...

 

If this, or any of the articles we’ve shared, or classes we’ve presented, resonates with you why not call Marilu and leave her a message?  267-MARILU1

 

 

MARINATED POTATO SALAD

From Healthy Holidays here’s a recipe that’s a lighter, healthier take on an old favorite.

 

MARINATED POTATO SALAD

3/4 POUND TINY WHOLE NEW POTATOES

3/4 CUP VINAIGRETTE OR OIL AND VINEGAR DRESSING

1 (13 OZ) CAN ARTICHOKE HEARTS, DRAINED AND HALVED

1 SMALL RED OR YELLOW PEPPER, CUT INTO STRIPS

6 CHERRY TOMATOES, HALVED

1/2 SMALL RED ONION, THINLY SLICED

1/4 CUP HALVED PITTED RIPE OR KALAMATA OLIVES

1/4 CUP CHOPPED FRESH ITALIAN PARSLEY

Cook the potatoes in boiling water for 15 to 20 minutes, or until tender. Drain well; cut into quarters. Add the remaining ingredients and toss gently to mix. Cover and chill for 4 to 24 hours, stirring occasionally.

FOUR BEAN SALAD

This salad is a great dish to take along to a party.  It’s healthy and delicious: great for sharing but it’s also easy to build your meal around it if the rest of the meal is lacking healthy choices.

 

FOUR BEAN SALAD

1 pound green beans, trimmed and cut into 1 and 1/2 inch lengths

1/2 of a 16-oz box or bag frozen shelled edamame

3 Tablespoons extra virgin olive oil

1/4 cup balsamic vinegar

1/4 cup red wine vinegar

1 Tablespoon Sucanat

1 and 1/2 teaspoons sea salt

1/4 teaspoon black pepper

1 (15 oz) can black soybeans, rinsed and drained.

1 (15 oz) can kidney beans, rinsed and drained

1 small red onion, finely diced

In a 12 inch skillet, heat 1/2 inch of water to boiling over high heat.  Add the green beans and cook 5 minutes or until crisp-tender.  Place the frozen edamame in a colander and drain the green beans over the soybeans.  Rinse with cold water until cool.  Drain well.

In a large bowl, whisk together the oil, vinegars, Sucanat, sea salt, and pepper.  Add the green beans, both soybeans, kidney beans and onion and toss to combine.  Let stand 1 hour to allow the flavors to blend or refrigerate until ready to use.

 

GET THE PARTY STARTED

For a lot of people this weekend marks the beginning of the summer parties.  To get you started on the right foot we’re going to be posting recipes over the weekend.  These are all tried and true and recommended by Marilu to help you enjoy the fun without compromising on your health goals.  As Marilu says “Nothing tastes as good as healthy feels.”  But good whole foods DO taste REALLY good.  These recipes make it easy to learn to love the foods that love you.

 

SUGAR SNAP PEA AND CUCUMBER SALAD

1 pound organic sugar snap peas, trimmed

2 Tablespoons chopped toasted walnuts

1 Tablespoon vegetable broth

1 Tablespoon walnut oil

1 and 1/2 teaspoons white wine vinegar

1 Tablespoon chopped fresh organic dill weed

salt and pepper

1 English cucumber, halved lengthwise and cut crosswise into 1/4 inch thick slices

In a large saucepan over medium-high heat, cook the peas in salted water until tender and bright green, about 2 – 3 minutes.  Drain and transfer to a bowl of ice water.  When cold, drain well and pat dry.  Mash the walnuts to a paste with a mortar and pestle.  In a small bowl, whisk together the walnut paste, broth, oil, vinegar, and dill until blended.  Season to taste with salt and pepper.  In a large bowl toss the walnut mixture with the peas and cucumber until the vegetables are coated and serve.