Welcome to all the New Subscribers!

I hope you are enjoying your summer and taking full advantage of the beautiful weather! Here in Montreal we have loads of non-stop festivals. I enjoyed an amazing band at the The International Jazz Festival last week. All too often I work too many hours.

Right now I'm writing my upcoming ebook, Natural Constipation Cures...However it's important for me to remember get out and have fun!

That is my intention for the summer.

What's yours?

"Health and cheerfulness naturally beget each other."  ~Joseph Addison

Healthy Eating on the Go.....Another article on MindBodyGreen!

I submitted another article last week about how to make healthy lunches in a hurry and it was published today. You can read it below. If you enjoy it, feel free to comment on it, Like it and Share it on Facebook, Tweet it, etc.

It's a familiar scenario, you have 5 minutes left before you have to leave for work and you haven't made your lunch. You know grabbing something from the snack bar is going to be unhealthy and expensive.

Next time you shop, ensure you stock up on these 6 ingredients. Having them on hand and ready to go will make fixing lunches a breeze!

1.    Quinoa

Quinoa is actually a vegetable from the beet and spinach family but it can act as the perfect gluten-free grain base for your salad.

Read more here...http://www.mindbodygreen.com/0-14393/6-tips-to-make-eating-healthy-easy-even-when-youre-on-the-go.html

I hope it helps those of you who have a hard time preparing healthy lunches!

It's nice to find a new way to cook a not so ordinary vegetable instead of eating the same old veggies day after day. This is delicious and pretty easy to prepare.

Sesame Soy Braised Bok Choy

From: From Asparagus to Zucchini -  A Guide to Cooking Farm-Fresh Seasonal Produce - Madison Area Community Supported Agriculture Coalition

1 head bok choy
2 tablespoons peanut oil (I used extra virgin olive oil)
1 tablespoon grated ginger
1 tablespoon minced garlic
1/2 cup chicken stock
1 tablespoon toasted sesame oil
2 tablespoons soy sauce
2 teaspoons rice vinegar
Salt and pepper
2 tablespoons sesame seeds (optional)

Trim the root end off the bok choy head. Slice the leafy portions of the plant from the stalks. Cut both the leaves and the stalks into large matchstick-size pieces ('julienne'), keeping the two piles separate. Heat very large, heavy skillet or wok until it looks hazy over the surface, 2-4 minutes.

Add peanut oil and swirl it to coat the pan. Add bok choy stems; stir-fry about 5 minutes. Add ginger and garlic and stir-fry briefly. Add bok choy greens, chicken stock, sesame oil, soy sauce, rice vinegar  and salt and pepper to taste.

Cover, reduce heat to medium-low, and cook until bok choy is tender and glazed with sauce, 5-8 minutes. Remove cover, sprinkle with sesame seeds, increase heat to medium-high, and cook until excess liquid evaporates, 2-3 minutes. Adjust seasonings to taste. Makes 4 servings.

(This was written to a friend who referred me)

"I can't thank you enough for introducing me to Sue-Anne.

I had the best consultation with her last night. I was telling her how this past week was really off for me. How I slipped back into some bad habits, (cookies) and feeling such guilt for it. Also about my gloomy days.

She listened intently then asked what positive changes I had made.

I totally was looking at the bad and she reminded me of all the good things I have done in 3 weeks.

She is a great cheerleader! By the time we were done our session I felt better than I had in days. She is so positive!

Thank You, Thank You, Thank You, for sharing your friend!"
Cyndy K.