Marilu Henner's Blog, page 138
November 29, 2011
FOR FUN AND INSPIRATION
This is a fun, behind the scenes clip of Marilu's new show "Here's To Your Health". (Saturdays at 8:30 a.m. on TLC)
Marilu looks incredible and her gusto just jumps off the screen! If you want some of what she's got stay connected to this on line community.
Marilu shares all her knowledge right here at Marilu.com !!
November 28, 2011
Healthy Couponing
With the rise in coupon clipping, and the reality shows dedicated to the practice, those of us who purchase very few packaged goods can feel left out of the current trend. And a little disappointed to miss out on the savings at check out. This article will give you some insight (and websites) for saving on healthy purchases. We especially love that when tip number 5 talks about "milk products" they're referencing non dairy items !
Be sure to check this one out !
http://lifestyle.msn.com/your-life/your-money-today/article.aspx?cp-documentid=31228944
November 27, 2011
Eggplant Dip
This easy and delicious dip can be served with corn chips, or thinly sliced baguettes. It works for a casual party, or on an elegant buffet table. Serve it to your guests or take it with you the next time you're asked to bring a dish.
This is just in time for the holiday parties !
Gina's Eggplant Dip
1 Eggplant
1/2 small red onion
1/2 cup of basil
2 Table spoons of Olive Oil
1 teaspon of red wine vinegar
salt and pepper to taste
Roast one eggplant on 400 for 30-40 minutes until soft in the middle. Slice in half and place the sliced side down. Scoop out the Eggplant from the skin. Chop 1/2 of a small onion. Chop 1/2 cup of basil. Add the Olive Oil and the vinegar. Mix together and refrigerate until cool.
November 26, 2011
STILL (and ever) GRATEFUL
Because we're thankful for each one of you, and this amazing on-line community we're going to revisit a tip from Coach Robbie in her recent "Ever Grateful" class:
"….honest assessment can make you grateful for what you have and also show you where you can be more selective. Send anything toxic to the compost heap."
This lines up so well with the simplicity we're talking about in our current "Hot for the Holidays" class. Shine a light into the corners and find what needs to go. Dump the drama, the insecurities, the overly scheduled calendar. Honest assessment can be a true blessing.
Simplify your life and enjoy the freedom it brings.
November 25, 2011
Reclaim Your Space
With the fast pace of the holiday season you're probably wanting organization and order more than ever. Those of you taking our current Hot for the Holidays class are following Coach Jan's tips and getting out from under the messiness. This article contains an inspiring picture tutorial with common problems and solutions to help you keep moving in the right direction.
Marilu shares a story about her brother joking with her that she had children in order to have another closet to organize !
When you make the connection between having order and being better able to move towards your goals, you're setting yourself up for success.
November 24, 2011
The Day After. Have a plan !
Who doesn't plan to have leftovers on Thanksgiving? That's half the fun…that turkey sandwich or slice of pie while you're watching a holiday movie. That's okay…but let's be honest. Do you reach for the pie at breakfast, pick at the leftover stuffing throughout the day?
Have a plan in place so that you've got some healthy meals that are just as easy to grab and go. Keep fruit on hand, washed and ready to grab in the morning. Tossing a few pieces in the Vitamix or blender is super easy. A hearty grain breakfast is filling and if you add cinnamon and nuts you've got a seasonal treat that will feel like a great start on a holiday weekend. Members can find Coach Jan's crock pot grains in the recipe section along with more of her tips for avoiding over indulgence in the Hot for the Holidays forum. You'll notice we said "over" indulgence. I little indulgence is to be expected, but you don't need to be a runaway train.
Enjoy the holidays without falling victim to the typical 7 pound weight gain most Americans experience between Thanksgiving and New Year's. Stay connected, stay accountable.
November 23, 2011
November 22, 2011
Diabetes Myths
Separating fact from fiction is probably the most important step in gathering information. November is Diabetes Awareness Month. In recognition of that we'd like to share this article that lays out some basic information in a very clear, concise manner. Take a minute to click through this slideshow.
http://causes.msn.com/stopdiabetes#section=gallery
November 21, 2011
Marilu and Poppy…a fan talks about an "Unforgettable" visit
This is a really fun little piece about Marilu and Poppy Montgomery. There's been a lot of buzz about Marilu's appearance on last week's show. This article contains an interview with Marilu, information on HSAM (Highly Superior Autobiographical Memory) and her upcoming book.
http://www.zimbio.com/Marilu+Henner/articles/nuJacsJ_EMz/UNFORGETTABLE+SET+VISIT
Unforgettable airs Tuesday nights at 10/9 central on CBS. It's one of the hottest shows of the season. If you haven't yet seen it, check it out tonight.
November 20, 2011
Beet Soup in Acorn Squash
8 acorn squashes (about 1 and 1/4 pounds each)
3 Tablespoons vegetable oil
1 Tablespoon kosher salt
1 large red onion, chopped
1 and 1/2 Tablespoons olive oil
5 medium beets (about 2 pounds without greens) peeled and cut into 1 inch pieces
1 red apple (such as Gala), peeled, cored and cut into 1 inch pieces
2 garlic cloves, minced
6 cups vegetable broth
1 teaspoon maple sugar
pepper
To roast the squash, preheat the oven to 375. Cut off the tops of the squash (about 1 inch from the stem end) and reserve. Scoop out the seeds and discard. Cut a thin slice off the squash bottoms to create a stable base, but do not make an opening in the bottom of the squash. Brush the vegetable oil inside and on top of the squash and sprinkle the kosher salt on the inside. Arrange the squash bowls, with tops alongside, stem ends up, in two large, shallow baking pans. Roast the squash in the upper and lower thirds of the oven, switching the positions of the pans halfway through baking, until the flesh of the squash is just tender, about 1 and 1/4 hours.
While the squash is roasting, make the soup. In a 5-quart, heavy saucepan over medium heat, cook the onion in the olive oil, stirring occasionally, 5 minutes or until the onion is softened. Add the beets and apple and cook, stirring occasionally, 5 minutes. Add the garlic and cook, stirring, 30 seconds, or until well combined. Add the broth and 2 cups water, then simmer, uncovered, until the beets are tender, about 40 minutes. Stir in the maple sugar. Puree the soup in 3 batches in a blender until very smooth, at least 1 minute per batch, transferring the soup to a large bowl. (Use caution when blending hot liquids!) Return the soup to the pan, season to taste with salt and pepper, and reheat. If the soup is too thick, add enough water to thin to the desired consistency. Serve the soup in the squash bowls.
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