06.11.2014

The best sunscreens 2014

I’ve used sunscreen since I was 12 years old, after getting a horrible case of sun poisoning while visiting a friend in Florida. My Aunt Mary handed me a bottle of “suntan lotion” that summer, and told me I’d have gorgeous skin forever if I used it. Like most 12 year olds, I wasn’t worried about my skin, but I had now seen the damage the sun can do. I’ve been using sunscreen ever since. Preventing sunburn is still on my mind during the warm months, but now I’m acutely aware of the sun’s part in dangerous skin cancers. And as a mom I know how sensitive babies and young kids’ skin can be. I’ve also investigated the impact chemicals can have on our overall health, and our body’s ability to cleanse, heal, and maintain it’s overall efficacy. There are significant differences between the various sun products out there–and I’m super picky about what goes into my beach bag, and onto my body. I want you to all have the healthiest, happiest summer yet. That means an absence of burns, and ending the summer with more of a glow than you started with. I was happy to wake up to…

salad_vinegar_dressing 06.05.2014

Apple Cider Vinaigrette

Apple Cider Vinegar (ACV) is good for you in many ways; it helps to balance your PH level because it’s alkalizing, it aids in detoxification, it fights candida and yeast,…

_MG_5913 06.05.2014

5 Healthy Tips for Weight Loss

Just tell me what to do.. I hear that all the time from clients. And while I really believe that it’s up to YOU to Discover Your Nutritional Style, (coming…

05.22.2014

Guest Blogger: Jennifer Mielke’s Roasted Chicken and Carrots with Olives

Every Healthy Omnivore I know loves a good chicken dish, and this one is no exception. I love easy one dish meals like this for my guys. Add a salad and you’re all set! Jennifer Mielke is the Health Coach for Eleven Eleven Wellness in New York City, and manages their Be Well program, including the Cleanse Kit that I love.  Jen shared this with our recent Cleanse with Benefits group, and it was a big hit. She adapted it for her family dinner from Martha Stewart’s Real Simple Magazine. Ingredients: 1 chicken (3 1/2 to 4 pounds), cut into 10 pieces 2 pounds carrots, cut into 2-inch pieces (halved lengthwise if thick) 1/2 cup pitted kalamata olives For sauce: 2 tablespoons olive oil juice from one lemon 1 1/2 tablespoons dijon mustard Celtic sea salt and black pepper 1 teaspoon paprika 4 bay leaves 1 lemon, cut into wedges Preparation: 1.Preheat oven to 425° F. Lay chicken on a baking pan. 2. Mix sauce ingredients with a whisk, and pour over chicken pieces, flipping chicken to cover evenly. Add carrots and olives and toss again to coat. 3. Cover dish and roast in oven for 30 minutes, uncover and cook until…

4685 05.22.2014

Does your weight carry too much weight?

  Recently, I shared my weight struggle and getting ready for the photo shoot for my upcoming book, Discover Your Nutritional Style, and how I turned myself around, fast. I…

05.15.2014

Quinoa seaweed

You may have heard me recently referring to the Lodge at Woodloch, a destination spa in the Pocono Mountains, Pennsylvania. I ran away to “the Lodge” last month after turning in my book, in need of both movement and rest. The Lodge is located in the Pocono mountains, in a gorgeous mountain-top setting northeast from Scranton, PA. More coming on this lovely get-a-way, but I had to share this unique Quinoa Seaweed Salad with you. (I posted it on Instagram the other day, and my friends are asking for this recipe.) This is the creation of Chef Adam Mosher, for the Lodge at Woodloch. Ingredients: 3 cups quinoa (any color) cooked, and cooled 1 package of prepared seaweed salad from Whole Foods (quick fix) or the following to make your own Seaweed Salad 1 package wakame seaweed 2 tablespoons tamari soy sauce 2 tablespoons sesame oil ¼ cup mirin 2 cloves garlic 1 teaspoon Dijon mustard 2 tablespoon honey ¼ cup extra virgin olive oil ¼ cup toasted white sesame seeds Preparation: 1. Slice the dried wakame seaweed very thinly. 2. Combine remaining Seaweed Salad ingredients in a blender and puree on high to blend. 3. Mix the dressing into…

05.07.2014

Mother’s Day Gift Guide

I spent some quality time with my son at his school this past weekend. It was an especially fantastic visit. He’s so busy, and he loves it, and that makes me one proud Mama bear. At breakfast on Sunday, he turned to me and said he hadn’t yet gotten me a Mother’s Day gift. Well, the apple doesn’t fall far from the tree this time around. I, too, have been so busy that I haven’t taken care of my own Mom. So, if you’re like us, I thought I’d share a list of ideas that light me up. Maybe something below will suit the Mother(s) in your life? The Tea Lover A friend calls this Breville Tea Maker the “Tea Robot”. What a treat to have the perfect temperature tea waiting for you in the morning. I added some of my favorite loose teas too. *This is what I want the most. I’m a connoisseur of sorts. The Luxe-ist While a gift certificate for a massage may never get used, going WITH your mom to the spa is always a great gift. The best. For my last minute local DC and VA friends, I personally love treatments at Salamander Resort….

Audrey Hepburn 04.30.2014

Audrey Hepburn says so…

  “I believe in pink. I believe that laughing is the best calorie burner. I believe in kissing, kissing a lot. I believe in being strong when everything seems to…

IMG_4387 04.29.2014

Spring Pink Smoothie: Beet, Strawberry, and Ginger

  Enjoy this seasonal smoothie with tender beets and the first berries of spring. I’m crazy for the color, and sometimes I just make it to admire it’s beauty. Ingredients:…

04.25.2014

Vermont: Leading the way in GMO labeling

April 23, 2014 was a momentous day for America’s food system. Please read the attached letter from Jeffrey Smith, long time advocate for GMO labeling and awareness, opponent to Genetically Modified Foods, and Founder of the Institute for Responsible Technology.  Dear Holli, Help me celebrate two of Vermont’s heroes who were instrumental in passing the nation’s first unrestricted mandatory labeling bill for GMOs. Senator David Zuckerman and Representative Carolyn Partridge describe the amazing efforts, which spanned more than a decade, resulting in this unprecedented, game-changing new law. They also describe what you can do to help their state with the expected legal challenge by big biotech and/or the Grocery Manufacturers Association. Here’s the quick facts: 1. Starting July 1, 2016, products sold in Vermont that contain more than 0.9% GMO content contamination will require a statement on the label indicating that genetic engineering was used. 2. Products that contain GMOs and are labeled can NOT also label their products as “natural.” 3. The bill does not apply to labels for milk, eggs, and meat from animals fed GMOs. 4. Unlike the bills passed in Connecticut and Maine, Vermont’s bill does not require other states to pass similar legislation before it…

 
 
 
 
AS SEEN ON

NBCABCCBSFOXUSA Today     More FXCamille Styles