New website and Superfood Girl!
I hope this post finds you well and looking forward to the weekend! Life has been very busy around my house as we have a new addition to our family-our puppy, Pepper. She is 9 weeks old, very cute and full of sweetness and mischief!
Meet Pepper, our Spanish Water dog, who’s 9 weeks old!
In addition to having fun with Pepper I have been working with the kids at Phoenicia Elementary School wearing my Superfood Girl hat and doing my nutrition residency there. We have had a lot of fun. Today was my last day with them. It always hard to say goodbye! Here are a couple of photos of the project they did today to reinforce helping them understand the food groups and how to create a balanced plate.
Thank you Annie Internicola for the fantastic illustration of Superfood Girl!
Exciting news! My close friend Kristen Noel has put together another powerful and stunning issue of Best Self Magazine. The new issue will be up and running on Monday, February 9th. The theme is a “Mindful Revolution”. In this issue Kristen interviews Congressman Tim Ryan, author of the Food Revolution. I have a piece in this entitled “Dishing Up a Mindful Revolution”. Keep posted for more details.
I am in the process of having the very talented Nan Tepper of Nan Tepper Design, create a new website for me. When it came time for me to send her photos for the site, I found myself facing my weird fear (and or resistance) of taking photos of food and posting them. Since I am committed to moving forward with my work and expanding my perspective on life, I decided to tackle my fear of taking photos and post some with the hope that this will be a new practice of mine! Below are some of the photos I took. It is my intention to post weekly so keep an eye out for my Feel Good posts! All the best! Lysa
The makings for fresh lemon ginger tea! Put fresh ginger in a pot of water about 16 oz and boil for 12-15 minutes. Squeeze the juice of 1/4 lemon into cup and add the ginger tea. Sweeten with 1 tsp of raw honey if desired. Excellent for digestion and your immune system.
Baked butternut squash with sautéed spinach and shitake mushrooms – so yummy!
Super easy- bake butternut squash at 350 for about an hour (until tender). Cut lengthwise and remove seeds. Saute’ spinach and shitake mushrooms with some olive oil and minced garlic. Add a little sea salt or Tamari for extra flavor. I added some coconut oil to the butternut squash for flavor and some healthy fat.