Linda's Voice: June 2017

Thursday, June 29, 2017

Wednesday, June 28, 2017

Keith Urban - Blue Ain't Your Color

Rich Dad Advisors Pro Tips of the Day

Monday, June 26, 2017

Shiitake Mushroom Seaweed Soup Recipe

Today's Recipe

If you don't know what to serve for dinner tonight ...

Try this delicious combination of seaweed and shiitake mushrooms to add an extra boost of minerals, especially iodine, to your Healthiest Way of Eating. Enjoy!

Shiitake Mushroom Seaweed Soup

Prep and Cook Time: 30 minutes

Ingredients:

6 whole dried medium shiitake mushrooms
6 cups warm water
4 medium-sized pieces wakame seaweed
1 medium onion, quartered and sliced thin
3 medium cloves garlic, chopped
2 TBS minced fresh ginger
2 TBS dry vegetable stock powder
2 TBS chopped dulse seaweed
2 TBS soy sauce
1 TBS rice vinegar
3 TBS minced scallion greens for garnish
salt and white pepper to taste

Directions:

Rinse mushrooms and wakame and soak in 2 cups of warm water for about 10 minutes, or until soft. Save water.
1 TBS mushroom-seaweed water in medium-sized soup pot. Add onion and Healthy Sauté over medium heat for about 5 minutes stirring frequently. Add garlic and ginger and continue to sauté for another minute.
When mushrooms and wakame are soft, slice the mushrooms thin and chop the seaweed. Cut out stems when slicing mushrooms and discard. Add to soup pot along with soaking water, and 4 more cups of water and dry vegetable stock. Bring to a boil on high heat.
Add dulse.
Once it returns to a boil, reduce heat to medium and simmer uncovered for about 10 minutes. Season with soy sauce, rice vinegar, salt, and pepper. Add minced scallion and serve.

Serves 4

Serving Suggestions: Serve with

Chinese Cabbage Salad

Broiled Salmon Salad Recipe

Today's Recipe

f you don't know what to serve for dinner tonight ...

This is great-tasting, easy-to-prepare salmon salad with a refreshing sauce. The herbs are not only flavorful, but are also full of nutrients. Feel free to add more salad ingredients of your liking.

Broiled Salmon Salad

Prep and Cook Time: 20 minutes

Ingredients:

3/4 lb salmon filets cut in 4 pieces
2 TBS chopped fresh mint
3 TBS chopped fresh basil
2 TBS chopped fresh cilantro
2 TBS lemon juice
2 TBS extra virgin olive oil
3 TBS chopped pumpkin seeds
salt & pepper to taste
1 head romaine lettuce, rinsed and chopped
1 medium tomato, seeds and excess pulp removed and sliced
1/2 medium avocado cut into 1 inch chunks
2 TBS lemon juice
extra virgin olive oil to taste
salt & pepper to taste

Directions:

Cut salmon into 4 pieces, season with salt and pepper, place on a plate and set aside. Preheat broiler on high and put stainless steel skillet (make sure handle is also stainless) for about 10 minutes until very hot. Do not use glass or pyrex for this.
Mix together mint, basil, cilantro, lemon juice, olive oil, chopped pumpkin seeds, salt and pepper. Set aside. This is your herb mixture.
Prepare lettuce, tomato and avocado and toss with lemon juice, olive oil, salt and pepper.
Remove pan from heat and place salmon on hot pan. Quick Broil salmon for about 4 minutes. Do not turn. Because pan is hot salmon will cook very quickly. Place on a plate next to salad and top with herb mixture. You will have some herb mixture left over. It is so good you may also want to drizzle it on the salad greens.

Serves 4

For optimum flavor and nutrition serve with:

Seafood Gazpacho

Sunday, June 25, 2017

Heirloom Tomato & Summer Vegetable Salad

Allowing the salad to sit for at least 30 minutes before serving means the raw vegetables get a chance to soak up the tangy-sweet dressing in this healthy side dish recipe. Serve with grilled chicken, steak, mushrooms or tofu.

SEE Recipe Here

10 SIMPLE WAYS TO CONTROL PORTION SIZES - ARTICLE

10 SIMPLE WAYS to CONTROL PORTION SIZES

For most of us, portion control can be a little tricky and feel a little boring. And although it may not be much fun, in order to to eat healthier and especially to lose weight, portion control is key. Multiple studies have shown how mindlessly piling up your plate can lead to consuming more calories, ignoring those "I'm full" signals from your brain and eventually piling on pounds. Frances Largeman-Roth, R.D., author of Eating in Color and a nutrition expert who works with people trying to lose weight, concurs. Not minding your portions, she says, "is what does us in."

CLICK here to read the article

Mozzarella, Basil & Zucchini Frittata

Recipe By: EatingWell Test Kitchen

'This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette. ”

Ingredients

2 tablespoons extra-virgin olive oil
1½ cups thinly sliced red onion
1½ cups chopped zucchini
7 large eggs, beaten
½ teaspoon salt
CLICKING HER FOR THE RECIPE

- ¼ teaspoon freshly ground pepper
- ⅔ cup pearl-size or baby fresh mozzarella balls (about 4 ounces)
- 3 tablespoons chopped soft sun-dried tomatoes
- ¼ cup thinly sliced fresh basil