a happy mind, a healthy body and your best life ever!
MIND
Favorite Book Recommendation!
Dr. Dean and Anne Ornish’s book is a gem! It details how to create a healthy lifestyle. I am forever “preaching” about the importance of tending to the foundations of health and happiness…sleep, exercise, nutrition and stress reduction. This book shares that holistic view of wellness and offers ideas in each of these areas. Give it a read…you’ll be healthier and happier for it!
Body:
Remember successful, long-term weight loss requires lifestyle changes. Hoping these tips will help you reach optimal health. And I’m just a phone call away to help you with your transition to a whole food plant based diet!
SPIRIT
Awaken your spirit and re-prioritize your life with these
journal starters…
If nothing were stopping you, what would you do with the rest of your life?
Is there something that seems to be stopping you? What is it?
How might you respond more creatively to blocks or limitations?
How would you begin?
What support do you need?
What support would you be comfortable receiving?
And finally, finish this sentence stem:
What my spirit knows I need to do next is…
You’d be surprised by what comes up when you spend some time journaling the answers to these questions.
Taking time to sit, journal, meditate, enjoy nature or just simply “breathe and be” will help you re-connect to your spirit and re-invigorate your life!
by Kim Campbell September 04, 2020, PlantPureNation.com
https://www.plantpurenation.com/blogs/recipes/italian-eggplant-casserole
Prep time –30 minutes Cook time –45 minutesYield –4 servings
Ingredients
1 medium-large eggplant
3 cups whole wheat breadcrumbs
2 teaspoons Italian Seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
6 tablespoons nutritional yeast flakes, divided
1 cup whole wheat flour
1 cup unsweetened nondairy milk
On 14-ounce block extra-firm tofu
3 garlic cloves
1/4 teaspoon sea salt
1/8 teaspoon ground nutmeg
5 cups Marinara Sauce, plus more for serving or two-24 ounce jars of prepared marinara sauce
Directions
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
Peel and slice the eggplant into 1/2-inch thick rounds.
In a bowl, combine the breadcrumbs with the Italian seasoning, garlic powder, onion powder, and 3 tablespoons of the nutritional yeast.
Place the flour in a small bowl.
Pour the milk into another small bowl.
Dip each eggplant round into the flour bowl, then the milk bowl, and then coat with the bread crumb mixture.
Place the breaded eggplant rounds onto the prepared baking sheet and bake until golden brown, about 25 minutes.
While the eggplant is baking, place the tofu, garlic, salt, nutmeg, and remaining 3 tablespoons of nutritional yeast flakes in a food processor. Blend until smooth and creamy.
Coat the bottom of a 9 x 9 inch baking pan with the marinara sauce. Add a layer of the baked breaded eggplant rounds, a layer of the tofu mixture, and a layer of the marinara sauce. Add another layer of eggplant, tofu mixture, then marinara sauce, and finally top with the remaining bread crumbs from the bowl.
Bake for 20 minutes, or until golden brown.
Serve with warm pasta and top with extra marinara sauce.
Tips & Tricks
If you are making this recipe gluten free, I recommend you buy gluten free bread and toast the bread then process it into bread crumbs. I like to make all my breadcrumbs from whole grain toasted and processed bread.
