How you take care of your body and what you eat affects your business. There’s a direct correlation between the food you eat and how productive you are in a day. If you’re feeling sluggish at 4 p.m. because you ate a high-calorie carbohydrate lunch and just had a blood-sugar crash, you’re going to struggle to think clearly and stay focused on the task at hand, which affects your production and the future of your company.

I recommend that you eat six small meals a day. This easy modification in your daily diet will keep your blood sugar level even. Clean eating (eating mostly raw, organic and unprocessed foods) is most advantageous to help keep your body functioning in an optimum state. On your next grocery store visit, try to stay only along the outer perimeter of the store where “clean” foods are most available. 

The “must eat” superfood for 2010 is the Chia seed. Depending on how old you are, you may remember those great commercials with Chia Pets sprouting grassy hair instantly. The Chia seeds have a long history with the Aztec Indians; they used them as the sole food source on 24-hour voyages to trade on the west coast, nicknaming them the “running food” or “power food” because of their endurance properties.

These little gray seeds have the magical power of being able to absorb 12 times their weight in water, which means amazing hydrating qualities for your body. If you mix a spoonful of Chia seeds in a glass of water and leave it for 30 minutes, you’ll find a thick gel-like substance in its place upon your return. Researchers believe this same phenomenon happens in your stomach…and what’s great about that is the gel creates a barrier that slows down the conversion of carbohydrates to sugar, which helps you avoid sugar spikes. Also, Chia seeds’ capability to absorb water helps balance electrolytes, which is essential for healthy cellular function.

Chia seeds are the best-known source of plant-based Omega 3s ALA, since 60% of a Chia seed is essential fatty acids, which support cardiovascular health, healthy joints, immune system function, and overall cellular energy. Chia seeds are also high in vitamins, minerals and antioxidants. 

I suggest you purchase some Chia seeds and add them to your yogurt, smoothies, soups, cookies, or breads, or just put them in a glass of water or juice and drink up. You’ll know you’ve consumed too many when your bellybutton starts sprouting green Chia grass…but who knows, maybe you’ll start a new cool trend!  Who needs a bellybutton ring when you’ve got natural Chia grass?

        

Thanks to NuttZo!

PLB just received these pictures!   

The Project Left Behind Foundation donated 38 school shoes for the children at the Aishworya Orphanage!  This is the same orphanage that I stayed at in July 2009! 

Orphans have touched my heart… what has touched your heart? 

Pick a ‘cause’ and get involved-'do your part'.  Together we can create a better world! 

Thanks to all of you for your NuttZo support! 

--Danielle

        

There are certain foods I could surely live without, but ice cream isn’t one of them.  Ice cream is top 5 on my list of food pleasures.  Childhood memory... going into town in the summer with my mom, dad, and sister and stopping at Twisty or Frosty or something like that.  We all ordered a large (maybe it was even an extra-large) vanilla soft-serve ice cream cone dipped in chocolate.  It had to be at least eight inches high off the cone.  After ingesting this massive thing, I always had a stomachache.   My mom would blame it on the ice cream mix not being fresh enough.  Ummm, maybe it was because my 12-year-old body was in fat and sugar shock overload after ingesting a 3,000-plus calorie snack that was meant for Paul Bunyan.   

Who doesn't like ice cream? I can eat it anytime of year; freezing weather doesn't stop an ice cream lover.  My favorite time of year for flavors just ended…pumpkin and eggnog, oh and I almost forgot Snickerdoodle.  Swirls in Del Mar has the best soft-serve and flavors!  Although I like the aforementioned flavors, my tried and true favorite is vanilla with a slight modification; I've expanded that to tart when it comes to soft-serve. Oh, and since I just mentioned soft-serve, I think it's only fair to recognize that soft- serve is the BEST! Soft-serve warning: beware treats that are airy and/or almost melting because they’re not being kept cold enough in the machine.  The ice cream machine needs to be set low!  That's why Swirls is one of my favorite ice cream places. Its ice cream machines are set to Arctic low, low, low.  These low temps definitely produce the “brain freeze” or ”Jamie Truax” as I call them (another blog story), but oh is it de-licous! 

 Hard ice cream, of course, is more economical.  You can get a whole half-gallon for the price of one serving of the soft stuff.  But dear Breyer’s, let's chat about the recommended serving size of a half cup that’s perfectly mounded on the sides of the ice cream containers everywhere.  Are you joking?  Save the ink. Has anyone ever adhered to the half a cup serving size?  Why bother indulging if it's a mere half a cup. It's not worth digging the ice cream scoop out of the drawer and finding a half measuring cup. 

I don't eat ice cream all the time because it really does hold a caloric whopper for fats and sugar and you cannot go “light and healthy” on ice cream…and I've tried. I get sucked into thinking it will taste the same as the real deal with cream and sugar, just like all of you probably have.  Every 6 months or so, I succumb to the idea, and purchase a half gallon of a somewhat “healthy” version of ice cream. There it sits beautifully in my freezer, waiting for me to try it.  I like all the wonderful things it says to me: half the fat, no sugar, only 110 calories, etc. I try a cup or two and then I'm deflated again; it's just not good, plain and simple. This healthy ice cream will continue to sit in my freezer until ice crystals begin to attach and form so massively that I really start to believe it could be perfect for Gregory's science fair project this year—a new glacier in the making.  

I'm going to share with you my recipe for when I'm feeling in-the-mood for some soft-serve, but don't want to go wild and crazy with the real caloric deal:

NuttZo Ice Cream
1 frozen banana cut into chucks
2 T skim milk
1/2 scoop vanilla whey protein powder
1 T NuttZo

Put your ice cream bowl in the freezer for 30 minutes.  In a food processor, mix banana, milk and protein powder into a creamy ice cream. Put this mixture in the ice cream bowl and stick it in the freezer for 10 minutes.  Take it out and put your scoop of NuttZo on top with maybe a few dark chocolate chunks from Peru.  Guilt-free. Enjoy! 

Happy New Year!
Danielle

        

2009 has been a year of many changes for me.  One of my high points has been to make my dreams come to fruition.  NuttZo finally hit the store shelves in April 2009.  This event was very meaningful because it was one step closer to my ultimate goal of changing the world one nut at a time- paying it forward to orphans around the world.  Near and dear to my heart, the Project Left Behind Foundation just announced the 5 projects that will be supported for 2009.  How exciting!  Checkout all 5 projects.  We are very dedicated to planting a seed of hope.  Won't you join us?   www.projectleftbehind.org/Projects.html

Here's my project:  On my last day at the Aishworya Orphanage I witnessed a scene that will stay with me forever.   Eachmorning after their chores, the 38 children living at the orphanage would getthemselves ready for school and although they had their own uniforms they didnot have their own shoes.  Shoes were first come first serve.  Adarling seven year old little girl (who always had a smile on her face)had on a pair of shoes that were ''well worn" but not broken. Another child with smaller feet could not wear a pair of shoes with a brokenstrap so the seven year old little girl had to give up her school shoes for thesmaller child.  On our walk to school I could hear the 7 year old littlegirl behind me crying softly.   It absolutely broke my heart to see a childforced to wear a pair of two sizes too large, broken shoes to school.   This was especiallyhard to watch when all the children there held their schoolwork and studying insuch high regard and with such pride.  Nochild should have to ever go to school with two sizes too large, broken shoes.  --DanielleLiVolsi

        

My feet…well, they’re considered“wide” at 4-1/4 inches.  They’re also quite long, at 10-1/4 inches.  As an adult, I’ve appreciated the fact that both the width and length help to keep me upright, which is not a bad thing, but like any girl with a size 10 plus-inch foot, I used to think my feet were way too big and wished desperately for a“normal” size 7. I can now rationalize and chuckle at just how ridiculous that would have looked on my 5’10” frame.

 I was born in New Jersey, but spent most of my adolescent life growing up in a small town in northern Pennsylvania with my younger sister. My parents had 137 acres, the perfect place to run barefoot through the grasslands and forests dreaming up and collaborating on big ideas.My childhood friends at a very young age would marvel at my ability to run over sharp gravel and stones barefoot. 

My foot phenomenon is genetics at its best. The combination of my mom’s childhood frolics of barefoot bliss mixed with my father’s very unusually long toes make for a hereditary masterpiece. My sister, who’s four years younger, holds the same abilities… but I don’t know ifshe can drink a glass of wine with her toes, a little trick I picked up on a dare a few years back. However, I’m almost certain she could if she tried.  

I can pick anything up with my toes, which are long like extended fingers. This “skill” has the uncanny ability to freak people out, especially my husband.  Why, I’m really not sure. I find it just as peculiar that most people can’t pick up pencils off the floor without bending over.

One other small distinction between me and almost everyone else is that I don’t ever wear socks…so I don’t own any.  I haven’t owned a pair of socks in more than 20 years. Ironically, and probably for good reason, my feet don’t sweat or smell.  Socks are therefore suffocating to my feet; it’s like having a pillow over my face. No room to breathe or move.  Wearing socks is considered borderline abusive in my world.

The big “upside” for remaining barefoot is that it’s extremely light on the wallet. I’m not a shoe shopper,nor will I ever be…with one exception. I do like flip-flops; I consider them as my “Jimmy Chu’s.”  

Look down at your tootsies…maybe you haven’t been listening to them. Are they wiggling at you?  They just might want to be free. Listen to them; go barefoot!

 -- Danielle (fearless with no shoes)

 

 

 

        

Unlike most people, I don't get excited when 'fall is in the air'.  I like it hot and warm.  What I do like about fall however is the food... especially anything made with pumpkin and all those yummy spices that go along with it.  The list is long but here are a few: pumpkin soup, pumpkin bread, pumpkin pancakes, pumpkin pie, pumpkin ice cream etc.  I can't get enough of it.  Below is a scrumptious recipe from Georgie.com and she's a Registered Dietitian, so this recipe is healthy too.  Put a little NuttZo spice in your air!  Thanks Georgie!

NuttZo Pumpkin Muffins

1 3/4 cups whole wheat flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp pumpkin pie spice

1/4 tsp ground cloves

1/2 tsp salt

1 1/4 cups Splenda or sugar

1/2 cup unsweetened applesauce

1 cup canned pumpkin

1 T canola oil

1/2 cup NuttZo multi-nut butter

(1/2 cup chocolate chips, optional)

Spray a 12-muffin tin or use paper liners, and preheat oven to 350.

Mix all the dry ingredients (flour through Splenda) in a large bowl.In a separate bowl, combine the applesauce, pumpkin, oil and NuttZo and mix well. Gradually add the dry ingredients to the wet ones, stirring after each addition. (If desired, add chocolate chips last). Divide batter between muffin cups and bake for 25-28 minutes, or until tops spring back lightly when touched.

Be sure to breathe deep and bask in the pumpkiny, spicy, nutty aroma.

        

Just made this tonight... excellent!

NuttZo Mediterranean Couscous

Mix in large bowl:
1-1/3C of original couscous
2C of boiling water
Cover and let stand for 10 minutes.

In a small bowl mix together:
1/4C chopped yellow Heirloom tomato
2T dill finely chopped
1/4C red onion diced
1/2C diced eggplant lightly sautéed in 1T olive oil
1/8tsp ground pepper
1/4tsp salt
1/4C rice wine vinegar
1-1/2T NuttZo
2T of crumbled feta cheese
Let this sit for about 15 minutes to marinate.  Then toss marinade into your cooked couscous.  Enjoy! 

My favorite way to serve this is with a lightly grilled Halibut steak and a glass of wine (McManis Cabernet at the moment)

        

 It's so hard to find healthy yet yummy "kid approved" foods to stick into a square lunch box. 

Well here's the perfect solution for a BAR! (and something that adults will just love as well -- for pre and post workouts!)




NuttZo Buzz Bars

Ingredients:
1/2 cup  RAW Honey
3/4 cup NuttZo
2 T maple Syrup
1T canola oil
1/4 cup light brown sugar
1/4 tsp ground cinnamon
1 tsp vanilla extract
2 cups mixed oat grains (or rolled oats)
2 cups crisp brown rice cereal
1/4 cup ground flax seeds
1/2 cup pumpkin seeds
1/2 cup chopped dried cranberries
1/4 cup tart dried cherries
1/2 tsp kosher salt

Directions
Spray a small cookie sheet (with sides) with cooking spray and set aside.

In a small saucepan, over medium heat combine first 6 ingredients.  Stir and cook until mixture almost bubbles- about 3 minutes.  Remove from heat and stir in vanilla extract.

In a large bowl, combine last 7 ingredients. 

Pour NuttZo mixture over oatmeal mixture and stir gently with a spatula until well combined.  Transfer to cookie sheet, cover with parchment paper and press firmly into cookie sheet.  Allow to cool completely (will cool faster in the refrigerator).  Cut into squares and store in air-tight container in your refrigerator. 

You're going to LOVE these!
Enjoy!
--Danielle

        

NuttZo Dog Treats

2-3/4 to 3cups whole wheat flour
1/2 cup ground oatmeal
1/2 cup flax seeds
1/4 cup dry milk powder
1/2 cup NuttZo
1 cup warm water
1 egg
2 tsp dry active yeast

Directions:Combine all dry ingredients in bread machine. Knead in machine for 10 minutes and roll dough onto a board sprinkled with whole wheat flour.

Roll dough out to1/4" thickness and cut into desired shapes.

Place on ungreased cookie sheet with parchment paper. Bake in preheated, 350°F oven for 45 minutes. Flip dog treats over.  Then turn oven off but leave biscuits in oven overnight until crunchy.

Store in an air tight container. 

 

Look at that face! I wouldn't make her eat anything else!   I <3 Detje!

        

Look at this picture!  NuttZo's gone to the top of the world!  This is at the Annapurna Base Camp in the Himalayas.  

I met my New Zealand friend- Kimberley Smyth at the Nepali orphanage in Kathmandu!  She fell in love with NuttZo. 

Kim is an amazing woman-- I admire her huge heart, spunk (ie... she ate chicken eyes and a whole lot more on a dare so don't let that pretty smile fool you), and her remarkable ability to adapt.  Now she's off to Dubai! 

Go enjoy a warm shower Kim!  It's the little things that mean the most.