Marilu.com – The Home of Marilu Henner’s Total Health Makeover®

Sep 02

Plan ahead

What’s your plan for Labor Day weekend? If you’re in the US, the traditional marker of the End of Summer is coming up with this three-day weekend.

What will you be doing?

Taking a short vacation! Three-day weekends are the perfect opportunity to vacation in your home town (see what draws in the tourists!), or go a short distance to another tourist area. Quick getaways can be refreshing, since there’s not too much packing or traveling required. Don’t forget your sunscreen and water bottles!

Doing home improvements! For some reason, Labor Day is a huge home improvement weekend. If you have projects to complete (or start), check local stores for sale prices on materials. You can easily repaint a room or two, or replace the fixture on your kitchen sink on a long weekend.

Digging the garden! Get started on next year’s garden by digging it up now. It’s a great time of year to do the soil preparation and to plant bulbs, shrubs and trees. While you’re outside, clean up the rest of the yard, too.

Catching up on life! This is the “yay, I have another day!” catch-up program. It’s doing the laundry, buying the groceries, running errands, making some extra meals for the freezer, and paying the bills. If this is your plan, try to limit it to one of the three days – then plan something fun and different for one of the other days. It’s good to have a break.

Catching up on reading! Get in your comfy chair and read the magazines that have accumulated over the summer – then toss them into the recycling bin. Or read a library book that you’ve put off because you’ve been too busy.

Seeing a state or national park! Take a full day and pack a picnic lunch and the sunscreen. Fill up the water bottles, grab some blankets for the grass, and a backpack to carry it in. Then enjoy the hiking trails and the picnic area for a whole day. Don’t forget to stop by the visitor center to learn more about the location.

Dealing with the hurricanes! Okay, this doesn’t affect everyone, but if you’re in a hurricane zone this week, you may be doing emergency preparation or clean up over the weekend. Take care.

Jul 01

Happy Canada Day!

Posted in Food for Thought, Holiday tips | No Comments »

It’s the celebration of Canada’s birth from two British colonies and a British province in 1867.

Fireworks, parades and community celebrations are in order – just as they will be over the weekend in the USA for the Fourth of July.

It all makes us think about identity and independence.

Are you the person you want to be? Do you know who you want to be? Maybe write it in a journal, or make a vision board – articulate who you want to be. After all, it’s really hard to get there if you don’t know where “there” is.

Are there habits you’d like to change? Of course we’re thinking about healthy habits – drinking water, daily exercise, eating veggies, flossing your teeth. How about walking away from gossip, confronting intolerance, or dropping the victim act? What about letting go of a grudge? Taking the first step in reconnecting with an old friend or a new neighbor?

Are there things you want to try? This is the Bucket List question. Maybe this is the year you try skydiving, or swinging on the trapeze, or taking a dance class, or learning a new language, or a new hair color. Maybe this is the year you decide to forgive someone.

How do you voice your independence? Maybe it’s in paying your way, literally. Maybe it’s in speaking up and speaking out. Are you wrapped up in someone else’s expectations for you – or are you making your own choices? Even if they’re not great choices, do you own them?

Find a way to celebrate your own identity and independence this week.

Jun 17

Featured recipe from Marilu’s table * Watermelon roll

Posted in Family friendly activities, food, tips, Holiday tips, Recipes | No Comments »

Father’s Day is this weekend, and there will be plenty of cookouts, picnics, and barbeques. Treat the special men in your life to this delicious frozen dessert.

The watermelon roll requires advanced planning and preparation – it needs time to freeze. Kids and teens will love this dessert as much as adults.

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Watermelon Roll
Yellow * Serves 8-10

1 quart plus 1 pint vanilla flavor non-dairy frozen dessert (try Soy Dream, Soy Delicious, Rice Dream, or Coconut Bliss), softened
Green food coloring
1/2 cup dairy-free chocolate chips (try Tropical Source)
3 pints raspberry non-dairy frozen dessert or sorbet (try Soy Dream), softened

In a large mixing bowl, blend 1 quart of vanilla non-dairy frozen dessert with several drops of food coloring. Using a spatula or large spoon, spread the “ice cream” up the sides of a rounded 3-quart bowl. Freeze approximately 1 hour, or until firm.

With a clean spoon, spread the softened pint of vanilla non-dairy frozen dessert over the top of the green layer. Freeze another hour.

Mix the chocolate chips into the softened raspberry frozen dessert. Fill the center of the bowl with the raspberry mixture and freeze until just ready to serve (at least 2 hours).

Before serving, turn over onto a large round serving plate. A towel moistened with warm water can be rubbed on the outside of the bowl to loosen the dessert, if necessary.

Optional – Dip a pastry brush in a small bowl of food coloring mixed with water, and “paint” the watermelon stripes on the outside of the dessert. Cut into slices and serve. A sharp knife dipped in warm water may be helpful.

May 31

Family memorial

Posted in Budget & Finance, Family and relationships, Family friendly activities, food, tips, Holiday tips | No Comments »

This summer, you may be seeing older relatives and in-laws at various family events. Instead of rolling your eyes or tuning them out, listen to their stories. Ask for details. Write down what they’re saying – or better yet, record them (audio only, or video!). You don’t need fancy equipment – a webcam or the camera/recorder in your phone will work just fine.

Think about the questions you have for them about their lives – where they lived, what they did all day, what they ate. Ask what made them happy, what made them sad, and what made them angry. Ask about their favorite books or games as children, their favorite pastimes as adults. Ask about their first kiss, first date, and first love. Some great family stories come from earlier generations.

Thinking ahead * If you get a recording, make copies for Christmas/birthday gifts for other family members. These are cherished gifts and take more time than money. Plus, your computer-savvy kids can help.

May 31

Take a moment to remember…

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Take a moment to remember those who have died in service to their country today. It’s Memorial Day in the US, but wherever country you are from, take a moment to remember.

May 27

Bonus! Featured recipe from Marilu’s table * Rice and lentil salad

Posted in Holiday tips, Recipes | No Comments »

Today we have a bonus recipe. It’s perfect for the holiday weekend when you need a delicious picnic salad (seriously, the potato salad and cole salad and bean salad is getting old). This grain and legume combination works great as a cold dinner entree with some nice sliced tomatoes but it would also make a nice side dish. Take this along when you’re invited to a summer party, and you’ll always have something filling to eat.

Variations: Add one shredded carrot, or 1 small diced zucchini, or 1 small cucumber, peeled, seeded and diced.

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Rice and Lentil Salad
Blue * Serves 8

2 cups cooked brown rice
1 can lentils, drained and rinsed (or 2 cups cooked lentils)
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
1 shallot, diced
white wine vinaigrette (recipe below, use whole recipe)
2 Tablespoons fresh parsley
6-7 basil leaves sliced in chiffonade

Combine first 5 ingredients in a bowl. Add vinaigrette and salt and pepper to taste. Toss to coat.

Add parsley and basil just before serving and toss once more.

White Wine Vinaigrette

1 teaspoon honey (or agave for vegans)
1 teaspoon mustard
1/3 cup white wine vinegar or champagne vinegar
1/2 cup olive oil
salt and pepper to taste

Whisk together the honey, mustard and vinegar. Add salt and pepper. Add oil in a stream while whisking, until emulsified.

May 24

Think ahead to the weekend

Posted in Holiday tips, Organizational tips for home and life | No Comments »

Yeah, yeah, it’s “only” Monday. But there’s a holiday weekend coming up, and you’ll want to spend it “on holiday” not wishing you’d planned better.

So…

What do you want to do this weekend? Go out? Stay in? Travel? Paint the house?

Who do you want to include in your plans? Kids? Spouse/partner? Friends? Extended family?

What do you need to accomplish your goal? Tickets to an event? Reservations at a restaurant? Boat rental? Paint and drop cloths?

What are you planning to eat? Plan menus to coordinate with your activities.

What about personal preparations? Mani/pedi? Wax or shave? Faux tan? Make appointments or block off time for at-home pampering.

May 21

Be a responsible host

Posted in Holiday tips | No Comments »

It’s summertime party season, with graduations and weddings and neighborhood gatherings and picnics.

Alcohol and parties go together like chips and salsa. While alcohol is not exactly healthy (except maybe that one glass of red wine once in awhile, for the resveratrol – an antioxidant), it’s going to be at most adult parties.

When we’re doing the hosting, we offer water as well as some alcohol. Pitchers of water with citrus fruits, pomegranate seeds, cucumber slices, pineapple spears, or other fruits are attractive and festive. And by offer, we mean we say it out loud. “Have a glass of pineapple water! It’s so refreshing!”

We also offer plenty of healthy food options, starring lean proteins, vegetable proteins, complex carbs, fruits, and vegetables. Real food.

And we’re on the lookout for guests who should take a cab or spend the night. We plan for both options with the number of the local cab company by the phone, and clean sheets in the guest bedroom.

May 06

Featured recipe from Marilu’s table * Mother’s day quiche

Posted in Holiday tips, Menu suggestions, Recipes | No Comments »

Nothing says “I love you, Mom” like breakfast in bed. Or at least breakfast she didn’t have to make. Or clean up.

This family favorite is easy to put together, even if you’re doing it yourself. It’s also a very flexible recipe – you can use any vegetables you enjoy (or have around) rather than the ones listed here. For example, leeks are listed, but go ahead and use any onion you have in the house – white or yellow, scallions, or shallots, or even red onion. Use any mushrooms you have. Use steamed broccoli instead of asparagus. We don’t recommend subbing the tomatoes – other ones have too much liquid in them, and they make the quiche too wet.

Serve with muffins or fruit salad for breakfast, or a green salad for lunch or dinner. Also good cold the next day.

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Mother’s Day Quiche
Green * Serves 6

1 frozen whole-wheat pie crust
8 eggs
splash soy creamer or soy milk
1 handful fresh spinach
1 Tablespoon your favorite herb blend (like Penzey’s Sunny Paris) OR 1 Tablespoon parsley
2 Tablespoons nutritional yeast
1 Tablespoon olive oil
1 leek, white and light green parts only, sliced lengthwise (and rinsed), and then crosswise into half-moon slices
about 8 shiitake mushrooms, stems removed and sliced thin
about 10 stalks asparagus, ends trimmed, sliced into 1″ lengths
about 1 dozen grape tomatoes, cut in half lengthwise
4 Tablespoons soy cream cheese (plain or herbed)
salt and pepper to taste

Preheat the oven to 425F.

Put the eggs, soy creamer (or soy milk), spinach, nutritional yeast and herbs in the blender. Season with salt and pepper. Whiz to combine. Set aside.

In a saute pan, heat the olive oil. When hot, add the leeks, mushrooms, and asparagus. Cook for 3-4 minutes, or until the leeks and mushrooms are soft and the asparagus is cooked through. Add the tomatoes and cook another 2 minutes, or until the tomatoes release their liquid. Season with salt and pepper.

Pour the vegetables into the pie crust, and spread them evenly. Divide the soy cream cheese into 16 small “balls” (or dabs) and place them around the vegetables. Gently pour the egg mixture over the top. Bake for 10 minutes at 425F, then reduce the temperature to 350F and bake for another 20-30 minutes. The top should be set and turning golden brown, and a table knife should come out clean when inserted in the center of the quiche.

Serve with muffins or fruit salad for breakfast, or a green salad for lunch or dinner. Also good cold the next day.

May 03

Featured recipe from Marilu’s table * Mexican gazpacho

Posted in Holiday tips, Recipes | No Comments »

Make this delicious cold soup today, and refrigerate it until Wednesday – Cinco de Mayo! Serve the soup as an appetizer, part of your own “at-home” tapas bar, or even as a light entree. Just be sure to make it at least one day in advance.

To prepare the tomatoes (not difficult, just a little extra time):

Cut an X in the blossom end of the tomato (opposite the stem) with a sharp knife. Plunge the tomato in boiling water for 30 seconds, then remove to a bowl of ice water. The peel should come off easily.

Then cut the tomato in half cross-wise (on the “equator” of the tomato). Squeeze with the seed side down, using your fingers to dig the seeds out of the pockets as necessary.

When all tomatoes are peeled and seeded, put them in a blender or food processor and puree them.

Strain out any solids by pouring the puree through a mesh strainer.

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Mexican Gazpacho
Blue * Serves 6

6 large organic tomatoes, peeled, seeded, pureed and strained
2 cups vegetable stock
1/2 cup fresh lime juice
1 medium organic cucumber, peeled, seeded and finely chopped
2 Anaheim chili peppers, stemmed, seeded and finely chopped
4 organic scallions, trimmed and minced
1 large clove garlic, minced
2 Tablespoons chopped fresh cilantro
2 Tablespoons olive oil
salt
1 medium avocado, peeled, pitted and coarsely chopped

In a large bowl, stir together the tomato puree, vegetable stock, lime juice, cucumber, chilies, scallions, garlic and cilantro. Cover and refrigerate for several hours or overnight, until very cold. Just before serving, stir in the olive oil and salt to taste. Ladle the soup into individual bowls and garnish each bowl with some chopped avocado.

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