These mushrooms are from Marilu’s book Healthy Holidays – part of the Columbus Day tapas menu. Yes, Columbus Day was last month – but the tapas menu is good any time! A tapas menu is fun for entertaining, but it’s great for something different for a family dinner, too.

These mushrooms also make a great appetizer for the upcoming holidays (yeah, yeah, garlic – if everyone eats it, it’s not a problem!).

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Garlicky Mushrooms
Purple * Serves 6-8

3 garlic cloves, minced
2 Tablespoons olive oil
1-1/2 Tablespoons unbleached flour
1 cup vegetable broth
dash of red pepper flakes
2 Tablespoons minced parsley
2-1/2 teaspoons fresh lemon juice
3/4 pound white button mushrooms, wiped clean with a paper towel

In a medium saute pan over medium heat, saute the garlic in 1 Tablespoon of the olive oil until almost browned, about 4 minutes. Do not brown the garlic, it will taste burned. Remove from heat and whisk in the flour. Return to heat and cook over low heat for 2 minutes, or until a smooth paste forms. Slowly add the broth, red pepper flakes, parsley, and lemon juice.

In a separate saute pan over medium heat, saute the mushrooms in the remaining 1 Tablespoon olive oil until browned. Add the mushrooms to the sauce and serve.

Our bodies have several built-in systems that go into action when we introduce a heavy load of refined sugar into them. Minerals such as sodium, potassium, magnesium, and calcium from our bones are mobilized, and neutral acids are produced in an effort to return the acid-alkaline balance of the blood to a more normal state. Consuming a fairly large amount of sugar each day continuously creates an overly acidic condition, so that more and more minerals are required from within our bodies to create this balance. Eventually so much calcium is robbed from the body, bones, and teeth, that decay and weakness result. As I have always maintained, people don’t need the calcium from dairy products to strengthen their bones as much as they need to stop eating sugar to avoid the damage it causes to bones.

~ Marilu Henner, Healthy Holidays

Find healthier options here and here.

Do you workout better with a buddy?

Then by all means, phone a friend and get moving together.

A workout buddy can encourage you when you feel like quitting. She can keep your mind on other things while you rack up the miles or reps. Just knowing that she’s counting on you to be there for her can keep you committed to your fitness program.

Here’s a fun song you (and your buddy) can work out to. Get up and get moving!

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The first two letters of November are NO.

That means this is the month to say “No” to everything that holds you back – bad food, bad habits, bad advice … and bad invitations!

Check your vices.
Know your limits.
Get your priorities straight.

And learn to say “NO.”

Soup weather is here! Yes, as the weather gets cooler, one of the things we love to eat is soup. It’s warm and filling and easy to digest. Best of all, it’s easy to make your own soup that far exceeds anything you can buy.

Red lentils are smaller and cook faster than regular green lentils. Sometimes we make this with smoked paprika for a slightly different flavor.

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Red Lentil Soup
Purple * Serves 4

1 Tablespoon of olive oil
1 Tablespoon of sunflower oil
1 large onion, diced
1 large carrot, diced
2 stalks of celery, sliced
2-1/2 cups of vegetable stock
4 ounces of red lentils
1 teaspoon of salt
1 teaspoon of paprika
small pinch of cayenne pepper

Heat the oils in a frying pan. Add onion, carrot, and celery cook until the onion is soft. Add the stock, lentils and seasoning. Bring to a boil then cover and simmer for 5 minutes. Reduce heat and cook for about 45 minutes or until the lentils are tender. Serve hot.

On the side, try: green salad or crudite plate, and crusty whole-grain bread for those with hearty appetites.