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

Jun 09

Make the most of the farmer’s market * part 2

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Turn your weekly farmer’s market trip into a family event.

Walk or bike to your farmer’s market if you can. Make it a fitness destination.

Enjoy the ‘extras’ at your market – music, entertainment, community events, kids’ programs, etc.

Bring your own tote bags or baskets. If you walked or biked, be aware of how much you can carry, and how you’ll do that.

Bring any clean plastic grocery bags you’ve collected to the market and offer them to the vendors. You don’t have to be the only person reusing your bags – pass them on!

If you drive a fair distance to the market, consider putting a cooler and some ice packs in the car, to help keep produce fresh on the trip home.

When you get home, wash and prep the produce right away. Wash and spin the greens (salad and leafy), wrap in paper towels or cotton cloth, and store in plastic bags. Dark plastic helps keep the light out, making the greens last even longer. Keep tomatoes, garlic, onions, peaches, nectarines, and apricots at room temperature.

Try not to overbuy. Think about what you’ll reasonably eat in a week. If you completely fail at this (as we all do… every year!) and buy far more than you need, call your friends and invite them to a cook-it-yourself farmers’ market party. Have everyone bring an apron and a knife, and make it an evening of cooking together. Fire up the grill, get out the olive oil and herbs, and keep it simple – the flavors of just-harvested foods will give you an amazing meal. Serve some good bread, iced tea, and maybe wine for a great party.

May 07

Stamp out hunger

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The National Association of Letter Carriers and the US Postal Service are collecting non-perishable food items tomorrow, Saturday, May 8.

Leave your food donation in a plastic bag at your mailbox before your mail arrives. All food is delivered to your local food banks or food pantries.

If you have extra (unopened, unexpired) pasta, nut butters, canned meats, vegetables, soups, cereal, grains, this is a good time and place to share. No glass containers. No expired food items.

I hope to see you at my show!

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I’ll be performing my new club act at The Gardenia in Los Angeles on March 4, 5, and 6! The show is at 9 pm each night. I hope to see you there!

The Gardenia
7066 Santa Monica Blvd.
West Hollywood, CA 90038
Street Parking
RESERVATIONS 323-467-7444

Jan 17

Spirit Sunday * We are all connected

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When something terrible happens in the world, we all seem to remember – with almost no effort – that we are all brothers and sisters. We are alike in so many more ways than we could ever be different. And we are all connected – interdependent – in this global economy.

Take a moment today to think about how connected you are to Haiti. Play the “Six Degrees of Separation” game, and figure out how closely connected you are.

I am connected to Haiti. Long ago, I was on a cruise ship that docked in Haiti for a full day. I spent money in the market, I hired two guides to help me ride a donkey to a historic site, and I got a really bad sunburn. It is a beautiful country, with friendly, happy people.

I am connected to Haiti today. With a group of internet friends, I support a school in rural Haiti. The school not only teaches the children, it provides a community building, community leaders (teachers), and two meals a day for the children.

~ Sheri, member

When you find your connections, take some action to help. Donating money has never been easier (seriously – text HAITI to 90999, and a $10 donation to the Red Cross will show up on your cell phone bill – kudos to whoever arranged that because it’s brilliant), and the best disaster relief is provided by the big names you already know, as well as the groups that already work in Haiti.

Honor the connection by saying a prayer for, or sending good thoughts or positive energy to, the people of Haiti, and the people who are there to help.

We are all connected. We are all brothers and sisters.

Jan 01

Featured recipe from Marilu’s table * Arugula salad with grilled veggies

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Oops! We got a little sidetracked yesterday. Here’s Thursday’s recipe – another excellent Purple Week recipe – something that’s totally healthy, but absolutely delicious. It’s written as a main dish salad, but it’s also perfect in smaller portions as a small meal before you head out to a party, or as a side dish (try it with the Salmon in Parchment from last Monday!).

~*~ ~*~ ~*~
Arugula and Grilled Vegetable Salad
from Marilu Henner’s The 30 Day Total Health Makeover
Purple * serves 4

2 Tablespoons balsamic vinegar
1/4 teaspoon Dijon mustard
1 teaspoon water
1-1/2 teaspoons mellow barley miso
1 Tablespoon olive oil
pepper to taste
1 medium-sized sweet onion, peeled and cut into thick slices
1 medium zucchini, cut diagonally into 1/4-inch slices
4-6 cups torn or coarsely chopped arugula
2 Tablespoons whole basil leaves
1 Tablespoon chopped Italian parsley

Whisk together the vinegar, mustard, water, and miso. Dribble in olive oil, whisking continuously until dressing emulsifies. Season with pepper to taste.

Brush onion and zucchini with dressing and grill or broil, turning once, until tender. If zucchini slices are particularly large, cut in half lengthwise after grilling.

Toss together arugula and basil leaves with just enough dressing to coat. Divide among 4 salad plates. Arrange grilled vegetables on top and sprinkle with parsley.

Dec 27

Spirit Sunday * Looking toward a fresh start

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A person who lives in constant deprivation and with constant resentment can never truly be healthy (or happy). Wouldn’t it be great to live a life where you never have to think about a remedy because you rarely have an ailment? To never “diet” again because you are finally in control?

~ Marilu Henner, Total Health Makeover

Get control of your life.
Get control of your health and your weight.
Start your 21-day turnaround on January 4th at Marilu.com.

Photo by Sanja Gjenero

Nov 19

Featured recipe from Marilu’s table * Beet soup in acorn squash

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Be daring this Thanksgiving. Try this excellent soup in a fanciful presentation.

You still have time to try the recipe before the holiday! Any time you’re trying a new recipe that you want to use for a special meal, it helps to test it first. You’ll be familiar with the timing, the process, and the preparation before the Big Day.

~*~ ~*~ ~*~

Beet Soup in Acorn Squash
from Healthy Holidays, by Marilu Henner
Blue * Serves 8

8 acorn squashes, 1-1/4 pounds each
3 Tablespoons vegetable oil
1 Tablespoon kosher salt
1 large red onion, chopped
1-1/2 Tablespoons oilve oil
5 medium beets (2 pounds without greens), peeled and cut into 1-inch pieces
1 red apple, such as Gala, peeled, cored, and cut into 1-inch pieces
2 garlic cloves, minced
6 cups vegetable broth
1 teaspoon maple sugar
pepper

To roast the squash, preheat the oven to 375F. Cut off the tops of the squash (about 1 inch from the stem end) and reserve. Scoop out the seeds and discard. Cut a thin slice from the bottom of each squash to create a stable base, but do not make an opening in the bottom of the squash.

Brush vegetable oil inside and on the top of the squash, and sprinkle the kosher salt inside. Arrange the squash bowls, with tops alongside, stem ends up, in two large, shallow baking pans. Roast the squash in the upper and lower thirds of the oven, switching the positions of the pans halfway through baking, until the flesh of the squash is just tender, about 75 minutes.

While the squash is roasting, make the soup. In a 5-quart heavy saucepan over medium heat, cook the onion in the olive oil, stirring occasionally, 5 minutes, or until the onion is softened. Add the beets and apple, and cook, stirring occasionally, about 5 minutes. Add the garlic and cook, stirring, about 30 seconds or until well combined.

Add the broth and 2 cups water, then simmer, uncovered, until the beets are tender, about 40 minutes. Stir in the maple sugar. Puree the soup in three batches in a blender until very smooth (or use an immersion blender), at least 1 minute per batch, transferring the soup to a large bowl. (Use caution when blending hot liquids – never fill the blender more than halfway, and watch for steam when removing the lid.)

Return the soup to the pan, season to taste with salt and pepper, and reheat. If the soup is too thick, add enough water to thin to the desired consistency. Serve the soup in the squash bowls.

Nov 13

Weeks

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Countdown

No sugar
No red meat
No alcohol
No dairy (milk, cheese, butter, ice cream, yogurt, etc)

Purple Week/Boot Camp

Emphasis on whole grains, fruits, vegetables, and lean proteins.
No refined carbohydrates (pasta, bread).
No Soy
No Legumes (unless you’re eating completely vegan – then use legumes to augment your protein)
Low Fat
Low Seasoning

Blue Week

Anything that fits into Purple, fits here too!
Add some whole-grain refined carbs (whole grain breads, pastas)
Add more seasonings
Add legumes, but not soy subs (soy milk/cheese)

Green Week

Anything that fits into Purple or Blue Weeks, plus:
Add soy products (tofu and subs)
Somewhat more complex menus and seasonings than before

Yellow Week

Add less refined (“legal”) sugars in the forms of desserts and snacks
Miscombining happens in Yellow Week on occasion
The most complex menus and seasonings

Sep 29

Fall classes at Marilu.com

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This is such a fun time of year in the entertainment industry – a brand new TV season with lots of new shows, pre-Christmas album releases, holiday shows and concerts, even the start of football and the end of baseball!

So what’s up here at Marilu.com?

We have a great fall line-up for you. The next three months of online classes are so exciting! Join now and you won’t miss out on any of these classes – they’re all included automatically with your membership!

In October we have TWO classes that totally complement each other. Marilu will teach the *all new* Living Legacy class for 5 weekdays, followed by the *all new* NO Excuses class with Coach Heather for 10 weekdays. Do not miss these October classes! They”ll help you sort out your story and your priorities, to guide you into a healthy lifestyle.

In November, we’re returning to HOT for the Holidays! This is one of our most popular classes, helping you organize your life in a healthy way to prepare for the coming holiday season. This class includes holiday menus and recipes, and is vegan-friendly.

In December, Coach Beth Miriam is leading an *all new* class on clothing and presentation, called Clothes Make the Character. You only have one chance to make a first impression, so you may as well look your best, right?

Classes at Marilu.com are designed to fit your schedule and your needs. Coaching is personal, and includes coaching from Marilu in the chat room. It’s all yours for less than the cost of a stamp a day. Join now – and have a great fall with Marilu.com!

Aug 02

Spirit Sunday

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Photo by Aron Kremer

Water is the driver of Nature.

~ Leonardo da Vinci

Countdown

Purple Week/Boot Camp

Blue Week

Green Week

Yellow Week

Organizations