In an effort to overhaul my current diet I have been doing some research on healthier options for breakfast and snacks throughout the day. I'm just not a "shake" person. Purely liquid diets do nothing for me personally and I'm not actually looking to diet... I'm just looking to eat in a healthier way (and hopefully the benefits of that will result in a healthier body, especially when added to a more consistent exercise regimen).

It's a known fact that fiber does many things.... Fiber swells in your stomach like a sponge, which increases feelings of fullness and promotes weight loss. It also significantly lowers the risk for developing coronary artery disease, stroke, hypertension, diabetes, obesity, and certain gastrointestinal diseases, as documented from a paper published by Nutrition Review. Health benefits of dietary fiber - PubMed (nih.gov)

Chia seeds (which we all know from the early 80s with our "Cha-Cha-Cha Chia" Pets, are an incredible source of dietary fiber. 

25-grams fiber/day for women and 35-grams fiber/day for men is the optimal amount of fiber intake per the Mayo Clinic.

2 tablespoons of Chia seeds have approx.:

 140 calories

 4 grams of protein

 9 grams of unsaturated fat (loaded with omega-3 fatty acids)

 12-grams of carbohydrates

 11-grams of fiber.

More Chia facts:

*They are gluten-free

*Rich in antioxidants

*Contain anti-aging effects mimicking collagen (healthier hair, skin, and nails)

*Chia gel (3 tablespoons of seeds left overnight in 1 cup of water) can replace butter when baking.

*They have no flavor BUT they magnify the taste of what they are added to.

*15x more magnesium than broccoli

*7x more vitamin C than oranges

*5x more calcium than milk

*Balances blood sugar

(Healthy fats, protein, and fiber.... all in a tiny seed....)

The word "Chia" actually translates to the word "Strength" from the Ancient Mayan language. Even they knew the powerful properties this tiny nutrient holds.

I will add 2 tablespoons of dry chia seeds to a cup of yogurt. I love the crunch. Just make sure you smile into a mirror before Facetiming with your boss or friends. "Chia-teeth" is not an attractive look.

Each Chia seed eventually swells to 13x its original size when mixed with a liquid. This explains why these seeds are so filling. They take up a ton of space in your stomach, thus reducing hunger. 

Chia pudding (or "overnight Chia" it is also referred to as) is absolutely delicious and super easy to make. Combine 3 tablespoons of seeds per 1 cup of your favorite liquid. I prefer oat or almond milk, but any liquid (including water or juice) will work. The sky is the limit with the variations of flavor. 

Mix the seeds, the liquid of your choice, plus any other flavor ingredients you choose, then shake or stir well, and store overnight in the refrigerator. In the morning you will have a soft, super nutritious and filling pudding. It has the same consistency of a tapioca pudding. 

Look, I am no health nut. I'm an Italian mother whose favorite foods include pasta, pizza, and red wine, but as I am getting older, it has become increasingly obvious how important it is to reel in those giant gluttonous meals. Our metabolisms are slowing down, and we either need to expend more energy or consume less calories to maintain both a healthy weight and cardiovascular system. I won't give anything up that I love. I will just eat them less and try to make smarter choices along the way. Although I don't feel like I'm making any kind of sacrifice here because I love the way these seeds can create so many delicious snacks. 

My favorite combinations of Chia are below...

3 tablespoons of Chia seeds and 1 cup of oat or almond milk refrigerated overnight. Spoon into a bowl and top with raspberry yogurt and some sliced almonds (see above).

3 tablespoons of Chia seeds, 1 cup of oat or almond milk, and 1 tablespoon of Hershy's chocolate syrup, mixed and refrigerated overnight. It tastes like chocolate pudding. (See above)

3 tablespoons of Chia seeds, 1 cup of oat or almond milk, 1 teaspoon of honey, and 1/4 teaspoon of vanilla extract (or just the honey alone is wonderful), mixed well then refrigerated overnight. (see above).

3 tablespoons of Chia seeds, 1 cup of oat or almond milk, and 1 teaspoon of real maple syrup and refrigerated overnight. Once in a bowl, top with a tiny bit of maple syrup and some sliced almonds.

As you can see, the variations are endless.... use your imagination....

Chia soaked in cranberry juice topped with pomegranate seeds and vanilla yogurt with edible flowers (see above)

Chia soaked in a mixed berry juice, served with strawberries and raspberries (see above)

And for those like me that enjoy the savory side..... Chia pudding with avocado and marinated tomatoes (see above)

Xoxo -Lisa

I'm pretty sure the way to my heart is through a perfect pot roast and a glass of red wine. My mom used to make the BEST pot roast. I have funny memories of us going to the Rain Forest Café and her ordering their "Paradise Pot Roast" (she was a sucker for this meal too). There is something just comforting about it.... This recipe I have tweaked a bit over the years. It is now completely fool proof. I have had dishes where the meat was too overcooked and the gravy was under seasoned. I think I got this one right. So, grab yourself a nice bottle of something full-bodied like a Malbec, Cabernet Sauvignon, Cabernet Franc, or my personal favorite, an Aglianico, and get ready for a simple one pot meal. This serves 6-8 people. I usually make this much anyway, because the leftovers heat up perfectly.

Ingredients

*3-5 pound chuck roast

*2 teaspoons salt

*1 teaspoon pepper

*2 tablespoons vegetable oil

*6 cloves of garlic (minced)

*2 cups full-bodied red wine (I used a Malbec)

*2 cups of beef broth (I used College Inn brand)

*2 tablespoons Worcestershire sauce

*2 medium-sized white onions (cut into 2-3 inch chucks)

*1-pound bag of pre-sliced and washed baby carrots

*1 pound of bite-sized potatoes (any type you prefer, washed)

*2 sprigs of rosemary

*2 tablespoons cornstarch if you prefer a thicker gravy

• Pre-heat the oven to 350 degrees Fahrenheit.
• Place a Dutch oven pan on the stove and heat the vegetable oil on medium-high heat. 
• Sear each side of the pot roast for 1-2 minutes to seal in the juices. 
• Remove the roast from the pan and set it aside. 
• Add the garlic to the juices left in the pan and stir for 30 seconds over the heat. 
• Next add the wine and beef broth to deglaze the pan. 
• Place the roast back into the pan.
• Pour the Worcestershire over the roast, and add the onions, carrots, and potatoes. 
• Stir lightly then add the rosemary on top. 
• Place the lid on top and now place the pan into the pre-heated oven. Cook the contents for 3 hours, or until the meat shreds easily with a fork or is close to 200 degrees Fahrenheit internal temperature. (At 3 hours, this roast typically is perfect, and shreds like butter).
• If you want the juice a little thicker you can mix 2 tablespoons of corn starch into 1/4 cup of COLD water. Stir well. Then you can whisk that mixture a little at a time into the pan to make a thicker gravy. Note: Don't add powdered cornstarch or flour directly to the hot liquid, it will clump. 

*A variation of this recipe that I prefer is to omit the chunk potatoes altogether and add the roast, carrots, onions, and gravy overtop homemade mashed potatoes. 

Mangia! I hope you enjoy this recipe! 

Xoxo -Lisa

My culinary idol is the famous French chef Jacques Pepin. This has to be the easiest and most delicious French toast ever. It was one of his ideas and I thought how brilliant. The ice cream already has the egg, cream, and sugar!! This recipe is super fast and it’s basically 3 ingredients (minus the toppings): white bread (can use wheat), butter, and ice cream. Then add whatever toppings you’d like.

Heat a skillet and add some butter to grease the pan. Quickly coat both sides of the bread with the ice cream so the bread doesn’t get soggy. Add the bread slices to the hot skillet with the melted butter. Cook until Golden brown on both sides.

The Working Mom, LLC is headed to the Sesha Skin Therapy headquarters in West Chester, PA this week to meet with their CEO and co-founder Phyllis Hsieh to try some of their latest products. These products were born from technology that was initially meant to deliver insulin and other large density drugs into the body through the skin as an alternative to pills or injections.

Above image from the Sesha Skin Therapy Website.

This technology, Permeation Enhancement Technology (P.E.T.®), was a medical breakthrough and is a key ingredient, providing an enhanced delivery system, for a pharmaceutical product approved by the FDA in 2002*. During the initial testing phases of P.E.T.®, vitamin creams were applied on human skin to test the efficacy of the delivery system, and through that process, [their] scientists recognized that P.E.T.® could achieve remarkable results in preventing and restoring damage to the skin.

This is such a great treat for a Sunday morning, or even a quick breakfast if you prepare a little the night before. We used biscuit dough for many things as a kid, from pizzas to sweet treats.... Here is a good one.....

Ingredients

*1/2 pot or deep fryer full vegetable oil

*1 can large buttermilk biscuits ( (I prefer Pillsbury)

*1/2 cup granulated sugar

*1 tablespoon cinnamon (if you prefer)

Heat oil to 350°F. (If you don't have a thermometer, just turn to medium heat, test with a small piece of dough, and adjust the heat from there, and it should take about 1 minute to become golden brown) 

Cut small rounds out of the center of each biscuit.

Add the dough in batches to fry, about 2 minutes per side, until golden brown (If you use the center pieces, they will take half the time to cook).

While donuts fry, add sugar to a bowl.

Add ground cinnamon to the sugar and mix well  (if cinnamon is preferred)

Remove donuts from the fryer and place on a paper towel-lined sheet tray.

Dunk donuts in the cinnamon/sugar. 

Enjoy while warm.

There are variations of this..... try not cutting the holes and fully frying them, then you can pipe jelly or custard into the center. You can also sprinkle with powdered sugar as well.

Mangia!

Xoxo -Lisa.

Enjoy!!

Xoxo -Lisa

If you're craving warm chocolate and a decadent dish that takes less than 10 minutes to make, this is it!!

Quick Chocolate Soufflé

Ingredients

*4 tablespoons of all-purpose flour

*4 tablespoons sugar

*3 tablespoons hazelnut spread (like Nutella)

*3 tablespoons milk (1%-2% or whole)

*3 tablespoons vegetable oil

*2 tablespoons unsweetened cocoa powder

*1 egg

*1 teaspoon baking powder

*Chocolate syrup (I prefer Hershey's) and whipped cream for topping

Add all the ingredients together (except for the chocolate syrup and whipped cream) into a mixing bowl and mix well.

Divide the mixture between 3-4 ramekins. Do not fill them more than half way because they will rise.....

Place them one at a time in a microwave and cook on high for 2 minutes. You may need to insert a toothpick to make sure they are cooked completely. If your microwave is higher than 700 Watts, then decrease the cooking time and check after every 1 minute on high.

Top with a drizzle of chocolate syrup and whipped cream.

Voila!

Xoxo -Lisa.

Here is a delicious topping to your morning toast, biscuits, or crackers...... a simple butter creation consisting of 4 ingredients. Enjoy!

Ingredients

*1 stick of butter (8 tablespoons) softened at room temperature

*1/4 cup of powdered sugar

*1.5 tablespoons honey

*1/2 teaspoon of ground cinnamon

Whip the butter and the remaining ingredients together in a bowl.

If you'd like the final product to look presentable in a bowl, spoon the mixture into a small Ziploc bag, cut a small corner of the bag and pipe it into a serving dish. 

Voila! It's the perfect topping for your morning toast, Hawaiian roll, biscuit, or crackers! 

Xoxo -Lisa