One cannot think well, sleep well, love well if one has not dined well.
Virginia Woolf
Indulgent Holidays?
…so says the sign that hangs on the wall at my Grandpa’s house. As I read it I smell chocolate chip cookies baking, I see an iced oatmeal cake waiting to be sliced and there’s candy from the Easter Bunny in every corner. All this begs the question, how do indulgence and wellness fit together on a holiday?
In reality, the answer is in your hands – how indulgent do you want to be? Depending on where you are on your health journey, you may want to allow yourself fewer indulgences than someone else. The MOST important thing on special days is that you take the time to enjoy every minute with the people you love. If part of that enjoyment comes from eating delectable foods that evoke memories and make the day complete, then by all means do so.
Here’s a few things to keep in mind will help you enjoy the day even more:
- Start your day with a nutritious breakfast. I’ve heard too many people say they skip breakfast to “save room/calories” for the big meal, but this is setting yourself up for an afternoon of grazing on snacks until the actual meal comes out. Fill up at breakfast with a protein food (eggs, yogurt, nuts), a whole grain food (oatmeal, whole grain bread) and fruit so you don’t spoil your appetite for the big show!
- Research shows that you get the most enjoyment out of the first x bites of food. Serve yourself a small portion of delectable dishes and decide after enjoying a few bites if you really want more.
- There’s no need to fit in a strenuous workout on a day that you could be spending time with friends and family, but why not suggest that the whole gang go for a stroll around the block to help digest your meal?
And, of course, don’t forget that a holiday lasts a day…not a week. Wake up tomorrow and put a little extra focus on wellness without one bit of guilt that you truly enjoyed today.
Cinnamon Hot Chocolate
Ever since I tasted Ceylon cinnamon at The Spice House in February, I have been dreaming of adding it to hot chocolate. It might be a bit of an exaggeration to say that I haven’t had one spare moment to make hot chocolate in the past two months, but it isn’t that much of a stretch. At the end of February, we moved from our downtown condo to a house in the ‘burbs. The move has been fantastic for our family, but the month of February was spent packing and moving and the month of March was spent unpacking and getting used to a new routine. (I’m visualizing you playing me a tune on the world’s smallest violin…)
Anyway, back to the topic at hand…summer is fast approaching (yay!) and I know I’m not going to be in a hot chocolate sort of mood much longer, so I took advantage of the chill in the air today as a good excuse to finally make my dream a reality. I made mine from scratch using Rademaker Dutch Processed Cocoa that we received in a gift basket of goodies from Holland. I followed the directions on the box, but added the Ceylon cinnamon when I made the chocolate paste and before adding the milk. I also frothed my milk using a Bodum milk frother.
2 tsp cocoa
2 tsp sugar
1/2 tsp Ceylon cinnamon
8 oz warm milk (frothing optional)
Combine cocoa, sugar and cinnamon in a large mug. Slowly add milk until a thick past is formed. Add the rest of the milk and stir until well mixed. Sprinkle additional cinnamon on top if desired.
I know you can’t smell this picture, but if you could you’d smell rich chocolate, sweet oranges, a hint of cinnamon spice and the sweetness of warm milk. This was well worth the two-month wait and fully lived up to my expectations. I doubt I’ll be waiting until there’s snow on the ground again to make this!
Nutrition Facts Per Serving: Calories 165 , Total Fat 4g, Carbohydrate 48g, Protein 10g (Note: used 1% milk)
Olive Oil, Spices & Wine…Oh My!
Thanks to the fabulous Brooke, I kicked off February (and now the rebirth of this blog!) with an evening of tasting olive oils, balsamic vinegars, spices and wine. I mean, is there a better way to spend an evening? Brooke organized a foodie networking tour in Chicago’s Old Town neighborhood that included stops at Old Town Oil, The Spice House and O’Briens. My fellow foodie-tourists included a great mix of dietitians, chefs and people who love good food.
This blog is a place to examine and discuss health, taste, wellness, indulgence, nutrition and all-things-yummy. The tour, Olive Oil, Spices & Wine…Oh My!, was all those things rolled up into one with a shiny bow on top!
The evening started at Old Town Oil where the knowledgable staff gave great tips on how to select oilve oils and pair them with balsamic vinegars to make tasty dressings and marinades.
One of my favorite pairings was the Garlic EVOO and OTO Reserve balsamic vinegar. Another really refreshing and tasty combo was the Blood Orange EVOO and Peach white balsamic vinegar.
We moved over to The Spice House where owners Tom and Patty Erd gave a interesting and informative presentation about the history of the spice trade and where various spices come from. Have you had any spices in your drawer or cabinet for more than a year? If so, it is time to toss them out. Whole spices can last for longer than a year, but anything ground won’t be fresh beyond a year.
Here’s me with two different types of cinnamon. Did you know cinnamon is the bark of a tree? The one in my left hand is Ceylon cinnamon from Sri Lanka and it has a strong citrus aroma. The one in my right hand is Saigon cinnamon (I think…too much info to absorb at once!)
This is my haul from the night. I purchased some items, others were given as part of the tour and I won the bottle of wine for participating in the networking scavenger hunt! From Old Town Oil I have Garlic EVOO, OTO Reserve balsamic, Lemon EVOO and Pomegranate balsamic. From The Spice House I have Florida Seasoned Pepper, California Seasoned Pepper, Little Italy Herbs, Salt Free Cajun, Sunny Spain Seasoning, Bridgeport Seasoning and Ceylon Cinnamon. The door prize wine is Pacific Rim Sweet Riesling. and I also got a bag of Skinny Pop popcorn to try. (I think I’ll be sprinkling some of the Bridgeport seasoning on it!)
