Saturday, April 28, 2012


Good health is sometimes even more simple than making the wrong choices, time and time again. I just found the most tasty sweet treat that actually filled me up, but it also curbed my cravings! 1 Banana, cut in 1/2 then lengthwise 1 Tbsp Peanut Butter Chia Seeds Simply spread the nut butter on the banana, sprinkle with seeds. Yikes I think I found a new food I LOVE! If you try this, tell me about your experience or other combinations you find tasty with the banana and nut butter foundation!

Saturday, April 21, 2012

Sunny Days Are Here Again

Spring could not come fast enough around here! Being outside is one of my favorite ways of nourishing myself that doesn't involve food.

A piece of me knows that the whole global warming issue has a lot to do with why it's so warm in March and April, but for today, I'm super grateful for the sunshine. We've seen a few days right near 70, and while I haven't minded, I do have the global warming in the back of my mind.

Instead of worrying, I've been basking like a solar panel. 

The early spring brings with it happy tulips, sunbathing kitties, singing birds, and lots of fun playing in the dirt.

Roll up your yoga pants and bask...

I try to take out time for at least 10 minutes of unprotected sunshine daily. This ensures my daily dose of Vitamin D, and by full summer, I don't burn if I'm out longer and haven't thought to put on sunscreen.

I hope you too are taking in the gifts of the flowering trees, spring bouquets, and longer days...

In Vibrant Health & Happiness,
Tammi Hoerner, CHHC, AADP, MH

Wednesday, April 18, 2012

Rhubarb in the Morning!

I have always been afraid of preparing Rhubarb.... 

It's this great big scary plant. Kidding of course, however, it's not a regular part of our diet and not everyone has it on a regular basis, so while we've had this wonderful huge plant for seven years, I've hardly touched it.

This morning it struck me that there might be shoots coming up and I was sweetly surprised when I went out. I grabbed two stalks, came in and made an amazing easy jam for toast, like it was nothing!


Rhubarb - Strawberry Jam

2 stalks rhubarb
7 - 8 medium strawberries, capped
2 - 3 tablespoons of honey
1/4 cup purified water
1 tsp corn starch

Remove ends, and leaves from rhubarb and chop into 1/4 inch bits. Chop strawberries. Add both to a medium sized sauce pan. Add honey and water. Heat gently over low to medium heat. As soon as the mix begins to boil, reduce  heat and simmer. Add corn starch and stir in until clumps are broken down.

Cool and serve on toast.

Monday, April 16, 2012

B2B Watermelon Sorbet

When it's hot, nothing cools like a slice of watermelon. But there are some days even watermelon wont cool you off enough, so here is a peek a super time saving simple sorbet! In a couple minutes, you'll have a cooling treat that is loaded with Vitamin C that will cool you like no other treat could!

Super Simple Watermelon Sorbet

1 small sweet watermelon
4 Tbsp raw honey or to taste
2 Large freezer bags

Cut watermelon into discs, then dice, removing rind. Leave a few cuts with rind for garnish.
Place watermelon in a freezer bag or two. Seal. Freeze for 1 to 2 hours.
When frozen firmly, remove watermelon from freezer and place into blender. Add honey.
Blend until smooth in a blender or food processor. Using a rubber spatula, push unblended foods toward blade. May take some patience but is well worth it!

Garnish with a piece of the water melon and rind for a fancy dash to share with friends and family!
Serves up to 6.

Tuesday, April 10, 2012

Portabello Pasta

Seriously - we all need a noodle from time to time! 
With Dominik being food sensitive, we've taken to alternatives. Today - It's Quinoa pasta!

Total ingredients? 7 if you count the oil. :) Super easy saute!

Cook 1 box quinoa pasta according to box directions.

While quinoa pasta is boiling; chop:

2 large portabello mushrooms
2 cloves garlic

1 yellow summer squash
3 stalks kale
2 tbs fresh parsley

Heat cast iron skillet over medium heat with 1 tbsp sunflower oil. Add all chopped ingredients. Saute until mushrooms begin to soften and release juices. Turn heat off, stirring occasionally to allow flavors to blend.
When noodles are done, top with saute, stir, season with salt or gimasio.

When you are eating amazing foods like this, you'll forget your eating healthy!

In vibrant health & happiness,
Tammi Hoerner, CHHC, AADP, MH

Saturday, April 7, 2012

Devilish Easter Eggs

Devilish Easter Eggs

How many do you have? One dozen or two? Maybe you went all out and decorated three dozen! 
Well, I have a fun and tasty simple recipe that will help you to finish them off in no time...

Deviled Eggs, TNL style!

For 12 Eggs, makes 24

1/8 Cup Vegenaise
1/8 Cup Dijon Mustard
1/4 Cup Watercress, finely diced
Salt and Pepper to season

Carefully remove shells from boiled eggs, lightly washing under cool water to remove shell fragments. 

Cut egg white lengthwise in half, carefully removing yolk. In a medium bowl with a fork or blender, smash yolk, vegenaise, mustard, watercress, salt and pepper until egg yolks are smooth and creamy. 

Scoop 1 Tbsp of yolk mixture back into 1/2 egg white, sprinkle with paprika.

Serve chilled.

Wednesday, April 4, 2012

B2B Boiled Eggs

The Perfect Boiled Egg

1. Place eggs in a sauce pan in a single layer.
2. Add cold water enough to cover eggs plus 1”.
3. Heat over high heat  just to boiling.
4. Remove from burner.
5. Cover pan.
6. Let stand in hot water about 15 minutes for larger eggs, 12 for medium.
7. Drain and serve warm or cool then refrigerate.

Serve alone or with Gluten Free, Dairy Free toast like Canyon Bakehouse Multigrain.

Tuesday, April 3, 2012

A Skillet for Pioneer Woman

Growing up, we saved the cast iron for camping. Today, I put a cast iron skillet on my stove top. It will stay there now, for good.
I love the flavor a cast iron skillet gives food. It looks and feels rustic. The food develops a deeper flavor.

Here is the recipe for the first meal I made:

2 medium russet potatoes, diced into 1/2 pieces
4 large bok choy leaves, torn into small pieces
1/2 cup chopped onion
1/2 cup grape tomatoes halved
1 garlic clove, minced
2 tsp paprika
2 tbsp sunflower oil
Sea Salt and Pepper

Heat oil in skillet over medium heat while you chop and dice your ingredients. I left the potato skins on, although if you are sensitive to night shades, you might choose to peel them for a reduced inflammation response.
Add onions and potatoes and cook turning about every 7 - 8 minutes until potatoes are nearly cooked through (about 20 - 30 minutes).
Add garlic, bok choy (include spine), tomatoes, and paprika. Cook another ten minutes. Deglaze bottom of your pan with 2 - 4 tablespoons of water slowly added to pan while scraping bottom with a wooden spoon, stir into mixture.
Serve immediately, season with salt and pepper.

I took photos but my darn memory card is not being read by my computer.
So, you'll get to be surprised by this beautiful colorful dish and it's vibrant flavor!

In Vibrant Health and Happiness,
Tammi Hoerner, CHHC, AADP, MH
The Nourished Life
New Beginnings Health & Wellness