Marilu Henner's Blog, page 49

MARILU ON BROOKLYN NINE-NINE

If you’ve been watching this highly acclaimed, award winning show you know that Marilu has been adding some spice as a fellow foodie and love interest for Boyle.

There’s more to this story and it airs tonight !!   Will Boyle retire and move to Canada with Viv (Marilu!)?  Will Viv turn down the job?  Is there a surprise twist????

 

Check local listings for time and channel.  If you’re a member here at Marilu.com you might be hanging out in the chat room during the show.  Remember that anything you say will be seen even after you leave the room so don’t spoil it for those on Pacific Time !

 

 

 

 

 

 

 

More St. Paddy’s Day recipes from Marilu !

You might already have a corned beef on the stove but why not experiment with some meat and dairy free options?   See how you feel after a heavy high sodium meal and then plan to make the following.  The flavor is FANTASTIC and they won’t leave you feeling sapped of energy.

 

Cream of Asparagus Soup

 

·        3 cups of organic asparagus spears, cut into ½ inch slices (about 1 pound)
·        2 cups of vegetable broth
·        ¾ teaspoon minced fresh organic thyme
·        1 bay leaf
·        1 garlic clove, crushed
·        1 tablespoon whole wheat flour
·        2 cups low-fat organic soy milk
·        Dash of grated nutmeg
·        1 teaspoon olive oil
·        Salt
·        Pepper

 

Directions:

 

In a large saucepan over medium-high heat, combine the asparagus, broth, ½ teaspoon of thyme, the bay leaf, and garlic.  Bring to a boil.  Reduce the heat, cover, and simmer 10 minutes, or until soft.  Discard the bay leaf.  Place the asparagus mixture in a blender and puree until smooth.  Place the flour in a medium saucepan and gradually whisk in the soy milk.  Add the pureed asparagus and grated nutmeg and stir to combine.  Bring to a boil over medium-high heat.  Reduce the heat and Summer 5 minutes, stirring constantly.  Remove from the heat and stir in the remaining ¼ teaspoon thyme, the oil, and ¾ teaspoon salt.  Season to taste with more salt and pepper.

 

New Potato and Green Salad

 

·        1/4 cup balsamic vinegar
·        2 tablespoons Dijon-style mustard
·        2 tablespoons fresh organic lemon juice
·        1 garlic clove, minced
·        Vegan Worcestershire sauce
·        ½ cup of extra-virgin olive oil
·        Salt and pepper
·        1 ½ pounds organic red potatoes, skinned
·        12 ounces organic green beans
·        1 small organic red onion, finely chopped
·        ¼ cup chopped fresh organic basil

 

Directions:

 

To make the dressing, whisk the vinegar, mustard, lemon juice, garlic, and Worcestershire sauce to taste in a medium bowl.  Gradually whisk in the oil.  Season to taste with salt and pepper.

To prepare the salad, in a steamer over simmering water, steam the potatoes until tender.  Cool and cut into quarters.  Cook the green beans in a large pot of boiling water until crisp-tender, about 5 minutes.  Drain and transfer the beans to a bowl of ice water to cool.  Cut the beans in half.  Combine the green beans, potatoes, onion, and basil in a large bowl.  Add the dressing to coat and season to taste with salt and pepper.

 

 

 

St. Patrick’s Day Treats !

Many many thanks to Marilu.com member, Deirdre for supplying us with these wonderful recipes.


Brown Soda Bread

12 oz wholemeal flour
4 oz white flour
¼ tsp salt
1 tsp bread soda
¾ -1 pint buttermilk (make your own using non-dairy milk with lemon juice or vinegar)

1. Sift flour salt, bread soda into a bowl 2. Mix in wholemeal 3. Add enough milk to make a soft dough 4. Knead until free from cracks turn smooth side up 5. Place dough on a floured cookie sheet, cut cross in top 6. Bake at 400 F for approx. 45 min 7. Baked bread will have a hollow sound when tapped on the base 8. Cool on a wire tray

White Soda Bread

1 lb white flour
¼ tsp salt
1 tsp bread soda
1 tsp cream of tartar
1 oz Earth Balance
¾ -1 pint (non-dairy)buttermilk

1. Sift flour salt, bread soda, cream of tartar into a bowl 2. Rub in the margarine until it looks like fine breadcrumbs 3. Add enough milk to make a soft dough 4. Knead until free from cracks turn smooth side up 5. Place dough on a floured cookie sheet, cut cross in top 6. Bake at 400 F for approx. 45 min 7. Baked bread will have a hollow sound when tapped on the base 8. Cool on a wire tray

White Soda Scones

8oz white flour
¼ tsp salt
1 tsp baking powder
1oz sugar
1 oz Earth Balance
1 egg (optional)
¼ – ½ pint non dairy milk
Raisins/currants – optional

1. Sift flour, salt, baking powder, into a bowl 2. Rub in the margarine until it looks like fine breadcrumbs 3. Add sugar, raisins or currants if using 4. Add enough milk to make a loose dough (and egg if using) 5. Turn onto a floured board and knead lightly, flatten out with hand or rolling pin to about ½ inch thick 6. Cut in rounds with a 2”cutter or cut in eights forming triangles 7. Place dough on a floured cookie sheet, 8. Bake at 425 F for approx. 12-15 min 9. Cool on a wire tray

THERE’S STILL TIME

REBOOT REFRESH REFOCUS

We’re halfway through our March class but that doesn’t mean that you can’t still be a part.  All of the posts are still available, still active and the conversation stays fresh.  Join the  conversation and take advantage of the meal plans, personal coaching, recipes, and real time chats with Marilu.

If you want this to be the year that you aim for your PERSONAL BEST this class is for you!

http://www.marilu.com/becomemember.php

 

One Away

High protein…..get all the information

 

High protein diets have been featured prominently in the news (and maybe at your own dinner table?) for at least the past decade.   While most people choose them for weight loss that isn’t always synonymous with improved health.

 

Do you know that there are studies indicating that a person consuming a diet high in animal protein is as likely to die from cancer as a smoker?

 

Learn all you can about the risks associated with diets high in animal protein.

 

http://www.huffingtonpost.com/2014/03...

 

MOTIVATION

At Marilu.com our March class is all about MOTIVATION.  We’re reigniting our New Year mindset with a class fittingly titled REBOOT, RESTORE, REFRESH. 

 

Does March sometimes feel like “hump day” to you when it comes to your intentions?  We start the year being on fire and sometime around the fifth snowstorm, we shrug and reach for the remote instead of the weights.

 

Do you need someone to hold your feet to the fire?  Get to class with Marilu, Traci and the most supportive on-line community.

 

http://www.marilu.com/becomemember.php

 

SPA ON A BUDGET

This tip from Marilu is easy to do and will probably make you feel a little extra cozy and pampered, especially if you’re in one of the areas experiencing extreme cold this year.

 

B.E.S.T. FOOT FORWARD

 

If your feet are dry and flaky, coat them in Vaseline.  Put on a clean pair of cotton socks, and sleep with the socks on.  This is a cheap way to get your feet soft.  (I like wearing socks to bed.  I always did, I guess, because I grew up in Chicago, and it was freezing cold.  I do this tip a lot.)

 

MARILU ON BROOKLYN NINE-NINE

If you’ve been watching this highly acclaimed, award winning show you know that Marilu has been adding some spice as a fellow foodie and love interest for Boyle.

There’s more to this story and it airs tonight !!    Check local listings for time and channel.  If you’re a member here at Marilu.com you might be hanging out in the chat room during the show.  Remember that anything you say will be seen even after you leave the room so don’t spoil it for those on Pacific Time !

 

 

 

 

 

 

 

WARM WILD MUSHROOM SALAD

Winter might be making it’s last stand but no matter what the weather is like out there we still want to have those greens on our plates.  This recipe from HEALTHY HOLIDAYS proves that healthy food CAN be comfort food!

 

6 cups torn organic mixed greens

3 Tablespoons olive oil

3 Tablespoons walnut oil

1 pound fresh organic wild mushrooms (chanterelle, cepes. shiitakes), tough stems discarded, sliced about 1/4 inch thinck

2 Tablespoons white wine vinegar

1 teaspoon dijon style mustard

salt

freshly ground black pepper

3/4 cup chopped toasted almonds

 

Arrange the greens on six plates.  In a saute pan or skillet, combine the oils and warm over medium heat.  Add the mushrooms and saute until just tender, 3 to 4 minutes.  Remove from the heat and cool for about 1 minute.  Stir in the vinegar and mustard and season to taste with salt and pepper.  Spoon the mushrooms over the greens, toss on the nuts, and serve.