apurelife nutrition

Have you heard of Biohacking? Broadly speaking - it promotes the idea that healthy living is not about big, sweeping changes, but rather small incremental shifts - that taken together, have a profound impact on the quality of our lives. ___ When you implement these changes, you may notice over time, that you: get out of bed more easily in the morning, have less anxiety at night, your skin is clearer and brighter than it was months before, and you feel greater mental ...clarity. Perhaps you suffered 1 migraine in a month, instead of 3, and are sleeping through the night. The possibilities for improved wellbeing are endless, as are the opportunities we have to learn about - and from our bodies, by listening and adjusting. ___ While helping people heal through nutrition is my main gig, I am deeply aware that food is only part of the equation. The habits we cultivate around * Diet * Sleep * Stress Management/Mindfulness * Movement work together on a continuum toward creating vibrant health and happiness at one end, or promoting stress and illness at the other. ___ I can’t stop talking about the book Breathe by @mrjamesnestor to anyone who will listen. It is my favorite read of 2020, and a must for any one who wants to learn how to reclaim their health - by harnessing the power of our physiologically preferred pattern of breathing - BREATHING THROUGH YOUR NOSE. how we breathe really does affect the size and function of our lungsallows us to hack into our own nervous system, control our immune response, and restore our health. Yes, changing how we breathe will help us live longer (p. xix). ___ #breath #nosebreathing #biohacking #healthhabits #nutritionist #healthyliving #holistichealth

You’ve likely had your fill of turkey and mashed potatoes - and if you are looking for something nourishing and simple for dinner this week, this is the recipe! ___ Salmon is one of my favorite fish, and for good reason. It has great flavor, is easy to prepare and packs anti-inflammatory omega-3 fats. ___ Most of us don’t get nearly enough of these healthy fats in our diets, and it impacts our brain function, immune health, hormone balance and more! ... ___ Omega-3 fats are very delicate, and can break down when cooked at high temperatures - why I love this slow roasted method for cooking cold water fatty fish. It preserves the integrity of the fats, tastes amazing - and unlike broiling or pan-frying, is completely hands off ___ Look for WILD salmon such as alaskan king, Coho and Sockeye. At this time of year they will either come flash frozen (my preference) in the freezer section, or be sold at the fresh fish counter as previously frozen. Atlantic salmon is usually farmed. Coho and Sockeye salmon are leaner, and braising in olive oil until just cooked, prevents the fish from drying out. ___ RECIPE: Slow Roasted Salmon with Fennel and Citrus Ingredients: * 1-1.5 pounds wild salmon fillet * 1 fennel bulb * 1 orange * 1 lemon Instructions: - Place salmon fillet in a small baking dish, and season with sea salt and pepper. - Very thinly slice fennel bulb with knife or mandolin, and add to the dish - Chop a couple of tablespoons of the green fennel fronds, and set aside - thinly slice 1/2 lemon and 1/2 an orange, and layer on top - Drizzle extra virgin olive oil over everything, enough to cover the entire bottom of the pan - Sprinkle with additional sea salt and pepper as desired - Roast in the oven at 300F for 20-30 minutes, depending on the size and thickness of the fillet. Salmon should be just cooked through when pierced through the center with a knife. It will look pink in the middle. The fish will easily separate from the skin, and you can use a spatula to break into pieces. Sprinkle chopped fennel fronds on top before serving. ___ #healthyfoodinspo #healingfoods #nutritiousanddelicious #omega3 See more

LAST CHANCE TO REGISTER! REDUCE INFLAMMATION - IMPROVE DIGESTIVE HEALTH AND IMMUNE FUNCTION! 1st Zoom Class Tomorrow evening... ARE YOU WONDERING IF THERE IS MO...RE YOU CAN DO TO FIGHT A VIRUS - THAN MASKS, SOCIAL DISTANCING AND HAND WASHING? CONSIDER THAT UPWARDS OF 70% OF YOUR IMMUNE SYSTEM LIVES IN YOUR GUT. IN FACT, A HEALTHY GUT MICROBIOME IS KEY TO OVERALL WELLNESS. IT'S NO WONDER THAT WHAT YOU EAT (AND HOW YOU EAT IT) HAS THE POWER TO TRANSFORM YOUR WELL-BEING. Come join me as we learn functional nutrition and lifestyle practices to reduce inflammation, improve gut health, and promote immune resilience. Most HEALTHCARE IS SELF-CARE, and it's time we take control of our health. This four part Zoom class begins October 15th, through a collaboration with the Scarsdale Adult School, and is open to anyone. Sign up at the link below.

You’ve likely had your fill of turkey and mashed potatoes - and if you are looking for something nourishing and simple for dinner this week, this is the recipe! ___ Salmon is one of my favorite fish, and for good reason. It has great flavor, is easy to prepare and packs anti-inflammatory omega-3 fats. ___ Most of us don’t get nearly enough of these healthy fats in our diets, and it impacts our brain function, immune health, hormone balance and more! ... ___ Omega-3 fats are very delicate, and can break down when cooked at high temperatures - why I love this slow roasted method for cooking cold water fatty fish. It preserves the integrity of the fats, tastes amazing - and unlike broiling or pan-frying, is completely hands off ___ Look for WILD salmon such as alaskan king, Coho and Sockeye. At this time of year they will either come flash frozen (my preference) in the freezer section, or be sold at the fresh fish counter as previously frozen. Atlantic salmon is usually farmed. Coho and Sockeye salmon are leaner, and braising in olive oil until just cooked, prevents the fish from drying out. ___ RECIPE: Slow Roasted Salmon with Fennel and Citrus Ingredients: * 1-1.5 pounds wild salmon fillet * 1 fennel bulb * 1 orange * 1 lemon Instructions: - Place salmon fillet in a small baking dish, and season with sea salt and pepper. - Very thinly slice fennel bulb with knife or mandolin, and add to the dish - Chop a couple of tablespoons of the green fennel fronds, and set aside - thinly slice 1/2 lemon and 1/2 an orange, and layer on top - Drizzle extra virgin olive oil over everything, enough to cover the entire bottom of the pan - Sprinkle with additional sea salt and pepper as desired - Roast in the oven at 300F for 20-30 minutes, depending on the size and thickness of the fillet. Salmon should be just cooked through when pierced through the center with a knife. It will look pink in the middle. The fish will easily separate from the skin, and you can use a spatula to break into pieces. Sprinkle chopped fennel fronds on top before serving. ___ #healthyfoodinspo #healingfoods #nutritiousanddelicious #omega3 See more

Want to optimize your immune function as we head into the winter months? ARE YOU WONDERING IF THERE IS MORE YOU CAN DO TO FIGHT A VIRUS - THAN MASKS, SOCIAL DISTANCING AND HAND WASHING? CONSIDER THAT UPWARDS OF 70% OF YOUR IMMUNE SYSTEM LIVES IN YOUR GUT. IN FACT, A HEALTHY GUT MICROBIOME IS KEY TO OVERALL WELLNESS. IT'S NO WONDER THAT WHAT YOU EAT (AND HOW YOU EAT IT) HAS THE POWER TO TRANSFORM YOUR WELL-BEING. Come join me as we learn functional nutrition and lifestyle prac...tices to reduce inflammation, improve gut health, and promote immune resilience. Most HEALTHCARE IS SELF-CARE, and it's time we take control of our health. This four part Zoom class begins October 15th, through a collaboration with the Scarsdale Adult School, and is open to anyone. Sign up at the link below. https://scarsdale.augusoft.net/index.cfm

working lunchmostly leftovers - 5 minute prep: * leftovers from dinner -diced chicken breast, roasted Brussels sprouts and broccolini, warmed in a pan with olive oil and baby spinach * prepped over the weekend and stored in the fridge - sliced carrots and cucumbers * no prep - baby arugula, fermented red cabbage, kalamata olives ... WIth many of us working from home, having nourishing ingredients at the ready, is all that stands between eating a high energy meal, and shoveling a bunch of crackers in your mouth before the next zoom meeting! Top Tips for better lunches 1. always make extra - extra veggies at dinner, extra chicken, steak, beans - to use for lunches during the week. 2. prep fresh veggies over the weekend, and keep in the fridge in glass containers: cucumbers, carrots, celery, colorful peppers, snow peas, string beans, etc. 3. stock the fridge and pantry with flavorful, nutritious add-ins and bases - ie. baby arugula, kale, a variety of pitted olives, fermented veggies such as kimchi, cabbage and beets, roasted nuts and seeds. 4. Make the base of your meal a variety of plant foods of different colors. the more colors, the more nutrients to boost your health. 5. Add in some high quality protein - pasture raised meat, poultry, eggs, beans, legumes. 6. Focus on good fats to make you feel satisfied, improve flavor, balance blood sugar, and help absorb the fat soluble vitamins - EVOO, avocado, walnuts, almonds, brazil nuts, hemp seeds, flaxseeds and oil, etc. _____ #holisticnutritionist #wholefoodie #nourishyourbody #plantbased #functionalnutritionist #healingfoods #lunchinspo

Did you know there is more to protecting ourselves from Viruses than masks, distancing and hand washing? You can take all the precautions, but you also need to support your body from the inside - where the immune system actually lives! If you want to create robust immune health, and are interested in learning concrete nutrition and lifestyle recommendations (based on scientific evidence, holistic healing and ancestral wisdom), come join me at my Scarsdale Adult School online zoom class in October. Link to the description and website below. The class runs on four consecutive Thursday evenings 7:30-8:45. Sign up is simple, and attendance is open to anyone.

working lunchmostly leftovers - 5 minute prep: * leftovers from dinner -diced chicken breast, roasted Brussels sprouts and broccolini, warmed in a pan with olive oil and baby spinach * prepped over the weekend and stored in the fridge - sliced carrots and cucumbers * no prep - baby arugula, fermented red cabbage, kalamata olives ... WIth many of us working from home, having nourishing ingredients at the ready, is all that stands between eating a high energy meal, and shoveling a bunch of crackers in your mouth before the next zoom meeting! Top Tips for better lunches 1. always make extra - extra veggies at dinner, extra chicken, steak, beans - to use for lunches during the week. 2. prep fresh veggies over the weekend, and keep in the fridge in glass containers: cucumbers, carrots, celery, colorful peppers, snow peas, string beans, etc. 3. stock the fridge and pantry with flavorful, nutritious add-ins and bases - ie. baby arugula, kale, a variety of pitted olives, fermented veggies such as kimchi, cabbage and beets, roasted nuts and seeds. 4. Make the base of your meal a variety of plant foods of different colors. the more colors, the more nutrients to boost your health. 5. Add in some high quality protein - pasture raised meat, poultry, eggs, beans, legumes. 6. Focus on good fats to make you feel satisfied, improve flavor, balance blood sugar, and help absorb the fat soluble vitamins - EVOO, avocado, walnuts, almonds, brazil nuts, hemp seeds, flaxseeds and oil, etc. _____ #holisticnutritionist #wholefoodie #nourishyourbody #plantbased #functionalnutritionist #healingfoods #lunchinspo