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We have news! A new (little) member is joining the We have news! A new (little) member is joining the Living Kitchen family in early April 2021. Hi! It's me, Sarah 😉 I've been pretty quiet on our social media the last few months when it came to posting about personal things. But, am so excited and grateful to be able to share this news with you. ⠀ If you've followed us for a while, you may already know that I struggled with endometriosis since my periods first started, but didn't actually understand what was going on or get a diagnosis until I was 30. I eventually had surgery for it (which was thankfully helpful) but it continued to be a condition that I constantly managed over the last several years. I was worried and anxious about being able to get pregnant because of that, but all the years of focusing on self-care, managing my stress and physical movement, getting help and support from therapy to osteopathy to acupuncture, and especially figuring out what type of food is best for my body...has led to where we are today! ⠀ I'm feeling especially grateful today because Tamara and I just wrapped up an incredible launch week for our new private group coaching program and I can not wait to see the changes that our clients go through over the next 4 months as we support them in reaching their health goals (more to come in the future about this incredible life changing program!) 💗💗 ⠀ Thanks to my amazing husband Daniel for taking these photos 📸 @danielskwarna (he did the photos for our #livingkitchen cookbook too!)
Do we have an easy Thanksgiving recipe for you, in Do we have an easy Thanksgiving recipe for you, in case you don’t want to make a whole turkey this year if you’re keeping things small and cozy at home. Say hello to our Lemon Spatchcock Chicken with Roasted Apples, Parsnips and Leeks. ⠀ If you’re vegetarian, you can still make this easy one-pan recipe by swapping in chickpeas or tempeh instead of chicken. They’ll both taste delicious with the caramelized apples and parsnips, and plenty of fresh lemon, thyme and parsley. ⠀ Sending love to everyone and please stay safe if you’re celebrating 🇺🇸 thanksgiving this week! ⠀ You can get the recipe in our profile link 💗
You’re going to want to make this Sumac-Spice Ro You’re going to want to make this Sumac-Spice Roasted Delicata (in case you missed seeing our stories with the steps, you can get the recipe by visiting our bio link!!). ⠀ Delicata squash is our absolute favorite and it’s only in season for such a short time. We know, we know there’s a lot going on today/tonight with the 🇺🇸 election so if you need to de-stress through cooking, we’ve got you with this recipe. Plus it’s the perfect addition to Thanksgiving if you’re planning on making some special recipes later this month.
Have you ever made broccoli pesto? It’s SO good Have you ever made broccoli pesto? It’s SO good and a creative way to mix up the usual basil pesto, especially this time of year (it’s way more warming and cozy 🥰 🥦). ⠀ This recipe is a variation on the broccoli pesto recipe from Angela Liddon’s @ohsheglows new cookbook Oh She Glows For Dinner. We’ve loved reading through the recipes and can’t wait to try out more of them! ⠀ You can get the full recipe on our blog by visiting the link in our profile 👆
I want to tell you a story about eating healthy an I want to tell you a story about eating healthy and still feeling awful 😤 I put a CGM (continuous glucose monitor) on the back of my arm and started experimenting with my diet. It was FASCINATING 🤩 CGMs track your blood sugar🩸 in real time so you can see how the foods you’re eating are immediately impacting your health. Ppl with by t1 and t2 diabetes wear them to manage blood sugar and insulin I want to take you through one day of eating healthy food, yet still feeling awful🥗😫 This may give you insight into your own body and diet 👉Swipe through the photos to see the graphs ☕️ I started the day with coffee and a bit of oat milk ➡️it spiked my blood sugar high, worse, it crashed it so low (for me). I was shaky, hangry, in desperate need for food, especially carbs 🍞so I ate sprouted toasted with tons of almond butter, chia seeds, hemp seeds ➡️my blood sugar spiked so high (for me), after an hour I felt lethargic with a haze over my eyes, hangry again 🌮I ate coconut tortillas, black beans, sautéed veggies, lettuce, guacamole and hemp seeds ➡️Although I ate great fiber, it spiked high again (for me), stayed high = more glucose + more insulin in the blood…not good. Then I had a BIG CRASH right around 3pm 🍤For dinner I had a shrimp rice stir fry with lots of veggies. ➡️My body had a REALLY hard time with this and raised it to PRE-DIABETIC levels. An hour later I felt moody, tired and gross 🕵️SO, WHAT HAPPENED🕵️ 📈I was riding the glucose rollercoaster all day, even with healthy food. I just wanted to 😴, drink more ☕️ and eat a 🥐 From lots of experimentation, based on how I FEEL + CGM = I learned my body prefers a bit more protein, fat and lower carb (not, no carb goodness no!) This also depended on sleep, exercise and stress 😴 🏃‍♀️🧘‍♀️ So, how does your food make you FEEL???? Want to understand how the food you’re eating is actually being processed by your body??? No cgm needed! We’re hosting a free 5️⃣ day workshop on Nov 16 in our FB group Health 365 on Learning to Personalize Your Own Nutrition and Health. Link in bio to join us ✨👆
AUTUMN RAINBOW SALAD with #MSCbluefish certified S AUTUMN RAINBOW SALAD with #MSCbluefish certified SMOKED SALMON We’re obsessed with 🌈 salads (hello, fiber!), we’re also obsessed with choosing sustainable foods like #MSCbluefish seafood that’s healthy for us (oh hey, omega 3’s) and oceans too 🌊 We think A LOT about- 🌎 where our food comes from 🌎 its impact on the environment 🌎 what the world is going to look like as we (and our kids) get older This is why whenever we’re making seafood, we’re choosing the @MSCbluefish label @MSCbluefish works to- 🌊 protect the oceans 🐠 prevent overfishing 🎣 support fishermen who preserve marine environments So by making a small choice, like buying products with the @MSCbluefish label, we’re making an ENORMOUS impact on the future health of the planet 🌍 and health of our bodies 🧘‍♀️ Find the @MSCbluefish label at @LoblawsON and make a meal that’s a winner for dinner and the ocean too ❤️ Now go make this recipe that’s rich in omega 3’s, protein and fiber 💪 your body with thank you 🙏 Ingredients: 150 gram package of @Preschoice #MSCcertified wild caught sockeye salmon ½ lb beets, cubed Butternut squash, peeled, de-seeded, cubed ½ lb brussel sprouts, halved 2 Tbsp EVOO Sea salt + pepper 1 small bunch kale, chopped ½ cup walnuts or pumpkin seeds, toasted ¼ cup craisins or pomegranate seeds 1 lemon, juiced ¼ cup extra virgin olive oil 1 small clove garlic minced 1 tsp maple syrup Sea salt and pepper Directions Heat oven to 375 Season beets, squash, brussel sprouts, roast for 25-35 minutes Whisk vinaigrette, pour some over kale, massage. Slice salmon into strips. Roll into “roses.” In a big bowl, place kale, then veggies, then salmon “roses” Pour dressing over and top with walnuts and craisins #FeelGoodSeafood #BigBlueFuture #MSCbluefish

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