Brown Rice Asian Stir Fry

You asked for quick and easy, so we're giving you just that! This healthy asian stir fry requires about 20 minutes of prep time and is loaded with healthy veggies, whole grains, and a complete protein. Warning: please don't be intimidated by the multipart directions. Whether you're already a top chef or you've never turned your gas on, this recipe is easy to follow and is practically fool proof. While some of you may choose to chop your veggies individually (all the more power to you), we're thankful that Trader Joe's has developed a pre-cut Asian stir fry veggie blend for those nights we're tied for time… which is the case for us most nights. 

Ingredients (serves 2): 

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  • 1 package Trader Joe's Asian vegetable stir fry
  • For those of you who chose to make stir fry from scratch, include: 1/4 cup green peppers, sliced, 1/4 cup red peppers, sliced, 1 cup broccoli, raw, 1/2 cup snap peas, 1/4 cup snow pods, 1/2 cup white onions, chopped, 1/4 cup mushrooms, sliced, 1/4 cup baby carrots, 1 cup bok choy, 1/4 cup baby corn
  • 2 whole eggs
  • 1/2 cup organic, brown rice 
  • 1/4 cup water (for veggies)
  • 1 1/4 cup water (for rice) 
  • 2 tablespoons Trader Joe's Island Soyaki sauce 
  • 1 tablespoon extra virgin olive oil 
  • 2 tablespoons siracha sauce 
  • 2 tablespoons rice vinegar 

Directions: 

Part 1

  1. Add olive oil to medium stir fry pan, over medium heat. Add vegetables and distribute evenly throughout the pan. 
  2. Add rice vinegar and Soyaki sauce. Mix vegetables into sauce over flame. Let cook for about 10 minutes. 
  3. Add siracha sauce and water. Continue to mix vegetables into sauce over flame for about another 10 minutes. Vegetables should cook for a total of ~20 minutes (or until preferred). 

Part 2

  1. While veggies are cooking, on separate burner combine 1/2 cup rice and 1 1/4 cup water into saucepan. 
  2. Stir slightly and bring contents to a bowl. 
  3. Reduce heat to low and cover with lid. 
  4. Allow to simmer for 10-12 minutes or until water is absorbed. 

Part 3

  1. Once vegetables are cooked you may use the same pan to fry 2 eggs.
  2. Crack eggs over pan and cook over medium. 

Part 4

  1. Plate dishes by placing rice underneath the stir fry and lastly add the egg on top. May top with additional siracha to taste. 
  2. ENJOY 

Pumpkin-Banana Yogurt Bowl

It's always fun to concoct recipes with ingredients that are in season. In our kitchen, Fall means apples, squashes, and pumpkins... you know the drill. Since yogurt with fruit is already a highly regarded breakfast go-to, we decided to kick it up a notch. This pumpkin-banana yogurt bowl requires minimal prep time and highlights some of our favorite autumn flavors. Pumpkin offers a bevy of nutrients; one cup of canned pumpkin provides well over 100% of your daily needs for vitamin A and 20% of your daily needs for vitamin C. Pumpkin is also an excellent source of the antioxidant beta-carotene which helps to prevent certain types of cancer, strengthen immunity, and promote fertility. 

Ingredients (serves 1):

  • 6 oz nonfat Greek yogurt
  • 1/2 cup organic pumpkin puree 
  • 1 medium banana 
  • 2 tablespoons walnuts, halved 
  • 1 teaspoon vanilla extract 
  • 1 teaspoon cinnamon (or nutmeg)
  • optional: 1 teaspoon agave nectar 

Directions:

  1. In medium bowl add yogurt, pumpkin puree, vanilla extract, and cinnamon. Mix until ingredients appear evenly distributed. 
  2. Slice banana into ~1/4 inch thick "chips." Place half of sliced banana chips into the serving bowl. 
  3. Slowly pour the pumpkin-yogurt mixture on top of the sliced bananas in the serving bowl. Once covered, add the remaining banana slices on top of the mix. Add the halved walnuts on top. 
  4. Optional: drizzle the teaspoon of agave nectar on top for sweeter taste. May sprinkle cinnamon on top for decoration.
  5. ENJOY! 

Food For Thought This September

The month of September always seems to signify new beginnings. Now that BBQ season is over and late night beach bonfires no longer tempt you with a s'more (or two), it feels like the right time to settle into your routine. We set goals for ourselves come Fall. Back to work, back to school, back to getting your diet on track, back to eating healthy to increase your productivity. That's why today we're talking nutrition for cognition.

It’s not news that you need food for energy and muscle repair. But what you might not realize is that certain foods can help to boost your memory, improve your mood, and provide protection against age-related cognitive diseases. As any organ in your body requires nutrients for growth and maintenance, your brain is no exception. In fact, at rest your brain uses somewhere between 20 and 30 percent of your energy intake, and even more when you’re problem solving. Now do you understand why it can be difficult to concentrate when you skip a meal? You should, however, be smart about the foods you choose to fuel your brain, because when it comes to cognition, not all calories are created equal.

Dark berries: This means blueberries, blackberries, raspberries, acai berries, etc. These guys get their dark skin from a class of phytochemicals called anthocyanins, which are potent antioxidants. Remember, antioxidants are molecules found in foods that inhibit cell damage. As we age, our cells inevitably become damaged by means of normal metabolic activity. Think about it like this – when you buy a new computer, it works smoothly at high speed. As you download more programs, leave windows open, and perhaps spill the occasional beverage on your keyboard (guilty), it slows down and becomes less efficient. Well, the same goes for your brain. Not to mention, your brain is particularly susceptible to oxidative injury thanks to its demanding metabolic rate. This is why it is important to get those antioxidant foods into your diet, to combat cell damage and protect your neurons.

Nuts: Walnuts, hazelnuts, almonds, cashews… You get the picture. We’re going to reiterate the antioxidant concept discussed above for a moment. Nuts are a major source of vitamin E, also a potent antioxidant that, according to research, presents promising outcomes for both prevention and treatment for Alzheimer’s disease. When we’re young, we think we’re invincible and nothing bad can happen to us. We’re telling you to eat smart because worldwide, more than 26 million people suffer from Alzheimer’s disease and if actions aren’t taken to prevent or delay its onset, the number of people affected by it is anticipated to double over the next 40 years. Try making a doggy bag of homemade trail mix to bring to work with you and, if you want to go nuts, throw in some dark chocolate for an added boost of antioxidants.

Hemp, flax & Chia seeds: You’ve probably been wondering why it’s uber trendy to drink Chia-infused beverages, add flaxseeds to your morning oatmeal, or swap cow’s milk for hemp milk in your smoothie. Well here’s a good reason: these seeds are rich in omega-3’s. Why do we need omega-3s? They are an essential fatty acid (EFA), meaning our bodies can’t make them on their own, so we must consume enough from our diets. EFA’s are important for nervous system, vision, immune and inflammatory function. Furthermore, our brains are made up of about 60 percent fat, so it is imperative that we consume EFA’s to provide our brains with adequate reserves. 

Leafy greens: As if you need another reason to include greens in your diet. Aside from the fiber and antioxidant content, green leafy vegetables like spinach and turnip greens are sources of B vitamins. These vitamins are major players when it comes to brain function, and in fact, low levels of B vitamins have been associated with learning and memory dysfunction. Other dietary sources include dried beans, peas, bell peppers, garlic and bananas.

Sitting Down with Jessica Mandelbaum, Co-Founder of PANATEA

Who better to sip matcha lattes with than the queen of matcha herself, Jessica Mandelbaum.  Jess and her husband Dave are the founders of PANATEA, which in our opinion, is the Beyonce of matcha brands. They have successfully made the ancient art of drinking matcha a relevant component of modern culture. So much so, that they have even launched a culinary grade matcha, meant to be used in original recipes and cooking. Here you'll learn why we stand behind the matcha movement and be sure to check out the recipe we concocted when we were left in the kitchen with a can of their new, culinary grade matcha powder. Guess what? Now you can get creative in the kitchen with your own matcha powder! Use the code tovita10 for a 10% discount. We can't wait to see what you come up with!

panatea

What led to the creation of PANATEA?

It was really out of necessity. Dave (my husband) and I have always lived generally healthy lifestyles. Coffee doesn't agree with us; it makes me feel jittery and it hurts Dave’s stomach, so we were always looking for healthy alternatives. We randomly discovered matcha here in NYC, at a random spot in Chinatown. We bought a package and started drinking it every morning. It wasn’t high grade matcha and we didn’t have a whisk to make it properly, but we experimented. We loved how it made us feel. Our skin was better and our energy levels were more sustained. We began investigating the market and realized that there was a clear opportunity to create a relatable and approachable matcha brand, with superior quality matcha. And thus, PANATEA was born.

Where and how do you source your matcha?

After teaming up with our Japanese tea master, who has over 20 years of experience, we traveled to Japan together. She guided us through the matcha farms and helped us find the most exquisite tea leaves. It has always been a priority for us to stay true to Japanese culture by not bastardizing the tradition, while still providing a modern spin on the whole process. Matcha has been around since the 12th century. Buddhist monks used to drink it before meditation and Samurai warriors before battle, to help them get in the zone and feel focused energy. PANATEA brings this ancient superfood to the modern healthy consumer.

How does PANATEA compare to conventional green tea? Or coffee?

panatea

With matcha, you’re consuming the full leaf. Matcha leaves are hand picked, steamed, dried, and then ground into fine a powder. When you drink conventional green tea, you only consume what’s steeped outside of the tea bag into your water; 10% - 20% of the nutrients depending on the variety and preparation. Whereas, with matcha, you consume 100% of the benefits. It's considered the ultimate superfood because it enhances antioxidant activity, supports metabolism and promotes energy and alertness.

In terms of caffeine, matcha has less caffeine than coffee. It contains about ½ the amount as espresso or ⅓ cup of coffee. It’s digested differently in your system though, giving you 4-6 hours of sustained and focused energy. Matcha also contains amino acids that help to give a calming effect...no jitter and no crash!

How else do you use matcha in your diet?

Right now I use our Ceremonial Grade matcha traditionally with water, or make a latte with a nut milk like coconut milk. I also love shaking up matcha with lemonade. It’s a really versatile ingredient too - you can add it to your morning smoothie, yogurt, pancakes, waffles, and even salad dressing. This is where our brand new Culinary Grade matcha really comes in!

What’s in store for PANATEA?

Our Culinary Grade matcha officially comes out this Fall! We actually just gave our community an early look this week though (check it out). We took a survey and found that 90% of customers are using our Ceremonial Grade matcha in their cooking/baking. We therefore decided to source a Culinary Grade matcha geared more toward this type of use. While it has a comparable nutrition profile, the flavor profile is stronger, so it’s better suited for cooking and baking as an ingredient in food, versus drinking it straight. The new white tin is double the size and lower in price too, more ideal for everyday food consumption.

Favorite PANATEA recipe?

panatea.jpeg

I love smoothie bowls. They’re fun to make, they’re pretty, nutrient-dense and delicious! You get a lot of bang for your buck because you can mix in protein, greens, matcha, etc. For these, I use our Culinary Grade matcha, because it's mixed in as ingredient. I also love our matcha waffles.

If you were on an island and could only bring 3 things:

  1. A soma water filter

  2. My phone ( + a MEGA mophie)

  3. My husband, Dave

Food or ingredient you would never touch?

Mayonnaise.

What is it like working with your husband?

The highs are high and the lows are low. It works for us. He handles more of the bigger picture vision and marketing, while I handle more of the day to day operations. I trust and respect that he’s doing a better job at his responsibilities than I could ever do, and vice versa.

Your motto to live by?

The journey is the reward. It’s not always about what's waiting at the end, but rather about enjoying everything along the way and taking away from it whatever you can.

PANATEA is all aboutA Ritual For Life.” This has also become a motto for me personally. It’s important to have a routine for yourself and carve out time to do the things that make you feel good. Part of what differentiates us (aside from quality) is that we encourage you to bring matcha into your own home. We have tons of cafe partners, from Fika to Hu Kitchen, so you can try PANATEA in different forms. But at the end of the day, our goal is for you to be able to make it your own way, in the luxury of your own home. Drink it, shake it, bake it, mix it - we hope you make it a part of your everyday routine.

Lastly, I always say “everything in moderation,” including matcha :)

With all of the amazing recipes PANATEA has to offer, we had to get creative to come up with a matcha recipe with the Tovita touch. What did we come up with?  Matcha breakfast tacos!

MATCHA BREAKFAST TACOS

matcha breakfast tacos

Ingredients (serves 4):

For tacos:

  • 2 bananas
  • 4 eggs
  • 1/2 cup quick oats
  • 1 tablespoon of Panatea culinary grade matcha powder (link)
  • 1 teaspoon vanilla extract
  • dash of cinnamon
  • For cooking- coconut oil or olive oil based cooking spray

For Fillings (get creative!):

  • 1 cup nonfat plain Greek yogurt
  • 1/2 cup almond or peanut butter
  • 1 cup berries
  • 1/4 cup shredded coconut
  • 1 tablespoon chia seeds

Directions:

  1. In a blender, mix together all of the taco ingredients until pancake dough-like consistency. The tacos should be a nice bright green color due to the  matcha powder 
  2. Heat skillet with coconut oil or cooking spray and cook 1-3 tacos at a time to avoid breaking. You should get about 8 tacos from the dough
  3. Spread either nutbutter or greek yogurt (or both!) on the taco, and fill with berries, coconut, chia seeds, or whatever other toppings your heart desires.
  4. Fold and eat like a taco. Enjoy! 


Bulletproof Coffee: Brew it or Screw it?

This trend is one that has everyone talking. BUTTER in your COFFEE? We have to give it to the founder of Bulletproof Coffee, Dave Asprey, for shaking things up in the health world. If Gwyneth Paltrow and Jimmy Fallon do it, we should too, right?? Not so fast.

bulletproof coffee

Asprey first came across the creamy yak butter tea while visiting Tibet, where it has been a traditional beverage for centuries. As there are not many yaks residing in the US, he put his own twist on the beverage by using 2 tablespoons of unsalted , grass fed cow’s butter and adding myotoxin-free coffee and 2 tablespoons of medium chain triglyceride (MCT) oil.

Grassfed butter is rich in omega-3 fatty acids, vitamin E, D, K and beta-carotene. Grass fed is key here, corn or soy fed cows milk does NOT have the same nutrient profile! The MCT oil (coconut oil, typically) is an easily digested fat that is quickly absorbed and converted to energy rather than being stored. Coffee is meant to add that boost of caffeine and focus to your morning. When mixed with the fats, the caffeine enters your body more slowly and steadily.

Bulletproof coffee fans claim more energy and focus, digestive regularity, and weight loss. Sounds pretty great right? This is where we need to look at the other side of the story.

Bulletproofcoffee is 400+ calories, making it a meal replacement rather than addition. Asprey recommends replacing breakfast with the creamy coffee, which is where we find a problem. Why replace a balanced breakfast including protein, fiber, and an array of other nutrients with one that that is so low in essential nutrients?

We are huge coffee lovers, big fans of coconut oil, and have no problem with a dose of grass fed butter here and there. We hate to be conventional, but why not reap the benefits of coconut oil by using a tablespoon when cooking your vegetables? Or spread a teaspoon of grass fed butter on piece of sprouted bread? And why not enjoy your coffee with a splash of almond milk so that it can accompany your breakfast rather than replacing it?

We’re all about trying out different health trends and seeing what hits home. But here at Tovita, we are sticking to green smoothies, hearty bowls of oatmeal, and avocado toast for breakfast. 

Newsette Interview

Check out our interview for The Newsette below! 

the newsette
tovita

Today we’re introducing the girls behind Tovita Nutrition, a virtual nutrition counseling and concierge service. Leah Silberman and Molly Rieger are both registered dietitians and entrepreneurs who have brought a fresh perspective to the health and wellness industry.

They conduct sessions over videoconference in order to maximize convenience for clients and their mission is to help them reach their nutrition goals by creating a program that includes individualized meal plans, 24/7 support, and client accountability. And the best part? As young girls based in Manhattan, they understand that late night pizza and seamless Sundays happen. No judgement. So we sat down with these two nutrition experts to ask our biggest healthy living questions, and snatched a business tip or two. 

1. We have a section at the top called "Thing to do today." What is one thing you advise your clients to do everyday?
Leah: It’s really important to drink enough water. We recommend filling a 32 oz water bottle up at least twice a day. It’s easy to get caught up at work and simply forget to hydrate. Even mild dehydration can make you feel exhausted, dizzy, and reduce your overall productivity. 

Molly: Turn off all your screens at least 25 minutes before bed. Shutting down your phone, laptop, and TV before bed will help you wind down, take time to yourself without constant distractions, and get to sleep faster. Getting a good night sleep is absolutely crucial to staying on track with clean eating. 

2. A lot of our readers are in their early twenties, what's the healthiest drink they can order at a bar?
Leah: Pick your liquor of choice and add a non-caloric mixer, like seltzer. Throw in some lemons or limes. I’d recommend a mixed drink versus, let’s say, a vodka on the rocks because it takes longer to drink and provides a bit more hydration. 

Molly: If liquor isn’t your thing, go for a 5 oz glass of wine or a light beer. If you’re a red wine drinker, you’ll reap the benefits of resveratrol, an antioxidant naturally found in the skin of red grapes. Also try to have a glass of water between drinks and before going to sleep to avoid a nasty hangover that can sabotage your healthy eating.

3. What's your favorite healthy snack?
Leah: I love making popcorn either over the stove with a little olive oil or air-popping it. I add spices like rosemary, garlic powder, or turmeric. It’s SO good. Popcorn is a good source of fiber and adding spices gives it a little antioxidant boost. 

Molly: My favorites are an apple with a tablespoon of almond butter or cut up bell peppers with hummus. Both great combinations of protein and fiber with the crunch factor that I crave. 

4. What inspired you two to start Tovita Nutrition and what was the most important lesson you learned while launching?

Leah: We were both working in hospital settings prior to launching Tovita. We are fortunate to have had those experiences because they exposed us firsthand to the relationship between health, nutrition, and disease. We saw how poor nutrition over time could ultimately lead to chronic health complications, like diabetes, heart disease, and even cancer. It is sometimes difficult for young people to think that far down the line, which got us thinking, “how can we help people from a prevention standpoint?” 

Molly: Making dietary changes isn’t easy for anyone. It takes a combination of motivation, discipline, and willingness to be flexible. Our goal is to help clients reach their health goals by setting small, measurable objectives along the way while still enjoying whole, real, and natural foods. Leah and I share this health philosophy and knew we wanted to work together in a space where we could really instill lifestyle changes. We came to the conclusion that we would be able to reach the widest array of people, and of course, most conveniently, by conducting virtual sessions. So far our clients are VERY happy with this. 

Leah: We’re still learning new lessons all of the time! So far, the most important lesson I have learned is to be flexible and stay open to new ideas. Whether it’s a new partnership, product, or recommendation for clients, I’ll never know the outcome unless I give it a chance. Of course it is important to exercise judgement and maintain a line of focus, so my passion and purpose never stray too far from one another. But generally speaking, tunnel vision can only get you so far. 

Molly: As Leah said, we’re constantly learning and adjusting accordingly along the way. The biggest lesson I’ve learned is to constantly try to see things from different perspectives and take advice from those who have been around longer than us. It’s easy to get really excited about new ideas and we are always eager to execute, but it’s equally important to use mentors as a soundboard. Additionally, brainstormingwith friends in the field has been important, but sometimes those outside the industry bring a fresh viewpoint. 

5. What is one food/ingredient that our readers should stay away from? One they should always have in their pantry? 
Leah: Stay away from foods that are neon. Your fingers just shouldn’t be bright orange after you eat something. On the flip side, keep a nut butter (ie. peanut butter, almond butter) on hand in your pantry. It’s always an easy go-to to top a fiber cracker or throw into a smoothie. 

Molly: Protein bars. There are so many great, natural sources of protein so I see no need to have a processed, sugary protein bar. For my clients who are pressed for time, I suggest throwing together a ziplock of nuts or Justin’s individual packets of almond butter in their bags. Both are excellent sources of natural protein along with healthy fats for sustained energy. I always have blueberries in my refrigerator. I throw them in my yogurt, oatmeal, smoothies, or eat them plain for a boost of fiber and antioxidants. 

Love them as much as we do?
Follow: @tovitanutrition for some healthy inspiration
Visit: www.tovitanutrition.com

Omelet Muffins

Hosting a healthy summer brunch party can be stressful. Unless you hire an omelet chef, you face the dilemma of keeping the eggs hot, personalizing orders, and feeding all of your guests at the same time. Before you throw in the towel and turn to the convenient bagels and cream cheese, we have your solution: omelet muffins! 

They're exactly what their name suggests. "Omelets" made in muffin tins. They allow you to simultaneously cook for an entire brunch party and personalize orders. Not to mention, they're kind of adorable to showcase. Below we are sharing one of our favorite recipes, but feel free to tailor it to you or your guests! 

Ingredients: (makes 8 muffins)

omelet muffins
  • 8 eggs
  • 1 cup diced bell peppers
  • 1 cup diced onion
  • 2 handfuls chopped spinach
  • 1/2 cup milk
  • 1/3 cup shredded cheddar cheese (or cheese of choice)
  • salt and pepper to taste

Directions:

egg recipes

1. Preheat the oven to 350 degrees F. Spray 6 or 7 muffin cups with nonstick spray.

2. In a medium bowl, whisk together the eggs, veggies, and milk. Scoop into the prepared muffin tins (We find it easiest to use a 1/3 cup measuring cup) almost to the top. Sprinkle cheese on top. Then give each one a good dose of pepper or a pinch of salt.

4. Bake 25 to 30 minutes, or until egg is cooked through. Easy way to check the egg: touch the middle of the muffins. If they are still wet and gooey, they'll need a little more time in the oven. They should feel cooked through.

5. Serve egg muffins immediately (with salsa or guacamole, if desired).

 

Spotlight On: Chia Seeds

Love it or hate it, chia seeds are here to stay. It wasn’t too long ago that the now fully acclaimed super food was an obscure grocery store D-lister. Now you can practically find chia seeds before you can find sliced bread. There are good reasons why the chia love has spread like wildfire, so we're here to share why these little guys are more than just a food fad. 

chia seeds

The history behind Chia seeds amplifies its mass appeal. Chia was a staple for ancient Aztec and Mayan civilizations. The word chia is actually the Mayan word for “strength”. The warriors relied on chia for fuel before their ultra long distance treks through the desert. So while we may not be trekking through any desserts, chia seeds have a multitude of benefits for us in the modern world as well.

These little seeds have an impressive nutrient profile. Just two tablespoons provides 11 grams of fiber, 4 grams of protein, omega 3’s and all ten amino acids making it a complete plant protein. A serving of chia seeds has more antioxidants than blueberries and more protein than flax seeds. The fact that the seeds expand and gelatinize when mixed with a liquid are what makes you feel full and satisfied after consuming a small amount. The gelatinous consistency also makes it a great addition to muffins, yogurt, smoothies and puddings. Remember, two tablespoons is about 100 calories so you may want to stick to 1 tablespoon at a time.

One of our favorite ways to use Chia seeds is in our overnight oats. We all know how hectic mornings can be so we love having breakfast ready to go. This is a nutrient packed breakfast that will keep you full and energized.

5-Minute Overnight Oats

Ingredients: (serves 1)

overnight oats
  • Mason jar (because everything looks better in a mason jar)
  • 1/3 cup rolled oats
  • 1/3 cup unsweetened almond or soy milk
  • 1/3 cup plain Greek yogurt
  • 1 tablespoon chia seeds
  • 1 teaspoon cocoa powder
  • 1 teaspoon vanilla extract
  • Optional teaspoon of honey or peanut butter
  • Pinch of cinnamon

Directions:

Mix together all ingredients in the mason jar and refrigerate overnight. In the morning, add fresh berries or sliced banana and enjoy. Easy as that!

Tovita Trick: blend 1 medium banana with soy or almond milk in above recipe. Add all of the ingredients as instructed. Refrigerate overnight and enjoy your banana overnight oats! 

Interview with Sarah Levey, Co-Founder of Y7 Yoga

This week we sat down with Sarah Levey, the co-founder of Y7, a New York City hot yoga studio with a truly unique spin. Sarah and her husband have taken yoga to the next level by swapping the spa music with pump up tunes. You won't find chanting or third eyes in their candlelit studios. If you want the benefits of yoga while listening to music that will get you rallied rather than wind you down, Y7 is for you. Believe us, hip-hop Wednesdays will have you hooked.

sarah levey y7

What inspired you to start Y7?

My husband (and other half of Y7) Mason, used to practice yoga everyday at a studio in our hometown in Michigan. It was similar to Y7 in the sense that it had low lighting, it was heated, and the music was really dope. It was still traditional yoga music but they played remixes and it just had a cool vibe. 

I started practicing with him back home and when we moved to NYC we couldn’t find yoga that we liked. There are so many different kinds, it was overwhelming and there was just nothing that compared. I’ve actually walked out of classes before. I found that a lot of instructors were ego driven and talked a lot about their own endeavors. We both got fed up and stopped practicing all together for two or three years.

Mason went home to Michigan for a little bit and got back into yoga. It was then that we decided we wanted to try to create something we love. We hired instructors off of craigslist and rented a small space in Williamsburg - a fourth floor walk up and we had a rolling trunk with mats inside it. We checked people in in the hallway with a rolling desk. When we had our first client buy a monthly unlimited package we had to get a real space. We still only had a 7am, 7pm, and an 8:15pm class that either Mason or I would oversee before or after work.  

Eventually we outgrew that small space and moved into a bigger space in April, 2014 and now we are continuing to expand to Flatiron and Soho.

What are some songs we can expect to hear at Y7?

We have Hip hop Wednesdays which is always centered around a specific artist, this week it’s ASAP Rocky. Others are FKA Twigs, the Weeknd, Drake, Florence and the Machine.

A lot of our teachers are really into music so they find underground music that you would never even know about. It’s really cool.

y7 yoga

What’s it like working with your husband?

Hardest fucking thing I’ve ever done in my life. It’s great but we spend a lot of time together and we work so differently. I can’t go home from the office and complain to my husband about work. I’m not a morning person, he’s up at 7am. I like to write reminders down with a pen, he needs to have an iCal calendar invite. While these little things are funny, the important part is that I know there is a level of trust with everything and we are always on the same page with our vision.

What is your go-to food before and after a workout?

Before I usually go for a banana for the potassium or green juice.

After class it’s kind of a free for all. If I’m in Williamburg I go to Juice Generation and get a bowl or smoothie. We also eat a lot of Sweetgreen.

What are 3 staples always in your fridge

1. Wandering Bear iced coffee. It’s made in NY and they deliver.  We have the wackiest schedules so we always need coffee around.

2. Tomatoes and mozzarella, it’s my go to snack.

3. Ketchup.

What’s your favorite meal of the day and why?

I love breakfast but I don’t like eating it when I wake up. I love eggs and breakfast food at lunch or dinner time.

How do you stay hydrated?

I carry a giant water bottle with me all the times and force myself to drink it. I try to drink at least 60 ounces a day

You’re on an island and can only bring 3 things with you. Go.

1. Kindle

2. Eyelash curler

3. My dogs. Bye husband!

What would you say to someone who is hesitant to try Y7?

The great thing about us is that our classes are dark and there are no mirrors. It’s designed like that because we found the yoga industry in New York to be very pretentious and everyone is always looking at other people’s bodies and what they're wearing. Yoga isn’t about that, it should be about your personal journey. There are some moves I’ll never be able to do, but I'm okay with that. There’s an arm balance thing my husband can do that I’ll just never be able to do. But I can touch my toes and my husband can’t! Literally you can lie down in the back of the room and nobody will notice.

Biggest takeaway from Y7?

It’s not so serious. It should be fun. Not everyone’s body is going to look the same. It’s not a competition. Y7 should make you feel great about yourself.

TOVITA X ELITE DAILY: To Eat Or Not To Eat - 2 Major Myths Behind Snacking Debunked

Clients and friends are always asking us about the latest nutrition fads and there is nothing we love more than setting the record straight so that you can focus on what matters without all the riff raff. In our article for Elite Daily, we give a little science lesson in order to debunk two of the latest nutrition myths. 

tovita nutrition

These days, the tremendous amount of nutrition information you can find surfing the web can be overwhelming.From juice cleansing to the raw food diet to the grapefruit diet, understanding how to maintain a healthy diet can be downright confusing.

That’s why we’ve brought over Leah Silberman and Molly Rieger, the dietitians behind Tovita Nutrition to set the record straight.

Today we are going to debunk one of the latest two-part health myths: firstly, that a meal must be fully digested before you can send more food down; secondly, that it is dangerous to eat fruit when you haven’t fully digested a meal because it rots and ferments in your digestive tract.

We’ll begin with some Biology 101, so follow closely.

Digestion begins the moment food enters your mouth and ends the moment it exits your body, past your colon.

So, let’s map it: Your food travels from your mouth, to your stomach, to your small intestine, large intestine and finally, let’s just say, it exits. This entire process generally takes between six and 10 hours. Think of your stomach as an acidic blender.

The cells in your stomach secrete hydrochloric acid in response to the presence of food, which helps to break down anything you’ve swallowed. It churns this mixture until it succumbs to the consistency of a liquid-paste. From there, it slowly moves into the small intestine, where actual absorption begins to take place.

Now you might be starting to put the pieces together. Typically, you probably get hungry every three to four hours. If you had to wait for digestion to complete before you could eat another morsel of food, you could be waiting up to 10 hours until your next meal.

So no, you should not wait until digestion of a previous meal is complete before you send your next meal down.In conjunction with the above myth, you may have heard that eating fruit after a meal causes the fruit to rot and ferment in your stomach. 

Again, the pH of your stomach is very low, meaning it is a strongly acidic environment. One of the reasons your stomach is so acidic is to prevent bacteria from proliferating and making you sick. Fermentation takes place when bacteria are present, and your stomach contains very little bacteria.

Once fruit enters your stomach, it is broken down by enzymes, regardless of any other foods that may be simultaneously present. Generally, the more macronutrients you consume in a given meal (ie. proteins, fats, or carbohydrates), the longer it takes to digest in the stomach, which is totally fine!

In fact, combining nutrients in a given meal will help keep you satisfied for longer. Have you ever noticed that if you eat an apple alone, you’re hungry again after an hour or so?

On the contrary, if you were to eat an apple with a tablespoon of peanut butter, you would stay fuller for much longer. This is simply because the protein, fat and carbohydrates from the apple and peanut butter combined take longer to digest.

The bottom line is, no matter when you eat fruit, it will ultimately be digested, the same way any other food is; there is no “correct” order to eat it in. As for fermentation, the only place fruit or any food can ferment is in the colon, which is a bacterial haven. Just remember, this is not a bad thing! (Hello, probiotics!)

So, yes, you may resume eating fruit with or in-between meals, as you prefer. And no, please don’t wait until you have completely digested your breakfast before you sit down for lunch. But, if you do, be nice and give your coworkers a heads up, so they don’t take your hangry attitude personally.

Glam Granola

Granola is one of those foods that can trick even the most health conscious consumers. What comes to mind when you think granola? Camping, backpacks, breakfast, snacking… are we right? What you may not be thinking of is SUGAR. As with many packaged foods, the serving size of granola is often misleading. If you are eating 1 cup of granola (trust us, it's easy to do) you could easily be mindlessly snacking on more than 550 calories, 28 grams of sugar and over 80 grams of carbs (eeeek). The worst part? You're most likely still feeling lethargic and hungry just a few hours post that brutal sugar spike.

So, how to avoid this fiasco? Make your own! When it's done right, granola makes for a great snack. Enjoy it on its own or use it as a topping over Greek yogurt with fruit. It's about time granola got a makeover. 

Glam Granola Recipe (makes 8 servings):

granola
  • 4 cups oats
  • 1/2 cup coconut flakes
  • 1 cup chopped almonds
  • 1 cup chopped or whole pistachio nuts
  • 1/2 cup raw pumpkin seeds
  • 2 teaspoons flax seeds (and/or chia seeds)
  • 1/2 cup cup goji and/or mulberries
  • ⅓ cup cold pressed extra virgin coconut oil
  • 1/4th cup maple syrup
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla extract
  • ¼ teaspoon sea salt

Directions:

1. Preheat oven to 350 degrees and line a baking sheet with tin foil

2. Add the liquid ingredients to the chopped nuts, seeds, and oats and stir until clusters begin to form

3. Spread evenly on baking sheet and bake for 20-25 minutes until granola is golden brown



Interview with Heather Cox; founder of Eat Real Food NYC

If you don't already follow Eat Real Food NYC, you are in for a treat. Heather is on a mission to create access to fresh, organic, REAL food for everyone, an idea we are certainly on board with. Her blog provides a wealth of knowledge about how to eat healthy in a simple and straight forward manner, while her Instagram account has turned healthy eating into an art. We had so much fun listening to Heather's adorable Australian accent while we chatted about food, travel, and healthy living.

eatrealfood

Ok first things first, what is your dream day of food?

Breakfast would be fresh, local fruit and coffee (preferably somewhere tropical!) and a croissant, lunch would be a salad nicoise and a glass of rose, dinner would be BBQ'd fish and a vegetable by the ocean somewhere (and a glass of rose!)…. Heaven. 

What motivated you to start Eat Real Food?

It just kind of happened organically...back in Australia a girlfriend suggested I start a health food blog. When I moved to NY and was working at Stone Barns I started posting food pictures on Instagram and that took off and I went from there. 

What do you miss most about eating in Sydney, Australia? What are the biggest differences between New York and home?

I miss the access to healthy food in Sydney. It's really easy to find high quality produce, local eggs, or homemade bread. New york can be very extreme with its fads of juicing, raw food, etc. 

Any food or ingredient you wouldn’t touch?

I don't eat meat. Other than that, I'm not into any creepy crawly seafood. I also don't eat garlic. I don't like the way it makes my body feel. My mouth feels unclean, I get sweaty and it stimulates me so much that I can't sleep. 

Food you can't live without?

I have a thing for cashew butter. I eat it by the jar full. I actually have to stop myself from buying it sometimes as it’s really a problem! 

What’s your nutrition/food philosophy?

To me its about listening to your instinctual primal instincts and not listening to the ridiculous claims everyone uses these days. It comes back to eating real food; not about low-fat, protein, sugar or any of these words food companies use to market their products.

What NYC restaurants are you loving right now?

I'm living in the Hamptons for the summer and my favorite restaurant out here is Crow's Nest. In NYC I always love ABC kitchen, it’s a go-to for me.  I recently went to Sushi Nakazawa. A-MAZING!  

Favorite workouts?

I like to change it up, I’m kind of all in until I get bored of it. At the moment I'm trying the Tracey Anderson thing. Last year I didn’t workout much at all but was active working at the farm and I felt great. I stay active with tennis, paddle boarding, and skiing

Favorite indulgence?

Cakes and pastries, anything French. Oh and Jack's apple cider donuts!

If you were having a dinner party, what 5 people dead or alive would you invite? What would you make?

I would go to the local farm and get inspired by what is fresh and in season. I would invite 5 of my closest friends!

Feel best after…

A swim in the ocean…nothing better

Best travel experience?

It’s always hard to answer this question as i’ve done an incredible amount of travel (54 countries to date!) I’ve hang glided off mountains in Brazil, watched lions feed in Africa and trekked through the mountains of Peru. Every travel experience is amazing! But if i had to choose my favorite places it would be Bali, India, Africa and France. 


Zucchini 3 Ways

1. Zucchini Pizza Boats 

We have the healthified solution to your pizza cravings! These zucchini pizza boats deliver that mouth-watering melted cheese and tomato combo, sans the white bread and grease. Of course once in a while we all indulge in that tantalizing slice; but for the remaining times our cravings get the best of us, this is a tovita-approved go-to. Top it with your favorite spices to enhance the flavor (and to get an extra antioxidant boost!). 

Ingredients (serves 10):

  •  5 large zucchini
  •  1 cup tomato sauce
  • 1 cup shaved mozzarella cheese to sprinkle on each
  • Pepper to taste

Directions:

  1.  Preheat the oven to 350 degrees
  2. Cut each zucchini in half the long way
  3.  Gently spoon out the seeds in the middle to create a space for fillings
  4. Fill the space with tomato sauce and cheese (or whatever toppings you choose!)
  5.  On a lined and greased baking sheet, place the prepped zucchini halves and bake for 20 minutes until tender

2. Zucchini Noodle Pad Thai

If you don't already have a vegetti maker, a vegetable slicer will do the trick. This recipe simply proves that taste doesn't need to be sacrificed to healthify a dish. You'll feel a a lot better after a bowl of this versus that pad thai takeout.

Ingredients (serves 2):

  •   2 whole eggs
  •  ½ cup roasted peanuts, crushed
  •  ½ tbsp. peanut oil (or oil of choice)
  • 1 garlic clove, minced
  •  1 tbsp chopped cilantro (and whole cilantro leaves to garnish)
  • 2 medium zucchinis, spiralized or shaved
  •  1 cup bean sprouts
  • 4 oz mushrooms such as shiitaki, stems removed and halved

For the sauce:

  • 2 tbsp fresh ginger, minced
  • 3 tbsp almond or peanut butter
  •  1 tablespoon chili-garlic sauce
  • 1 tablespoon fish sauce
  •  1 lime, juiced

Directions:

  1. Using spiralizer or vegetable slicer, create long noodles out of zucchini
  2. Fry eggs and set aside
  3. Over medium heat, add the oil of choice and sauté on mushrooms, garlic, and bean sprouts
  4. Add the rest of ingredients for the sauce and stir
  5.  Add the zucchini noodles to the sauté pan and stir them around combining all ingredients
  6. Add eggs, chopped peanuts, and whole cilantro leaves on top to garnish and serve hot

*Option to add tofu, shrimp, or chicken

3. Shaved Zucchini Salad

Light, refreshing, and perfect for your summer dinner parties. This salad takes no time to prepare and is guaranteed to impress your guests. You're welcome! 

Ingredients (serves 6):

  • 2 lbs medium zucchini, peeled into ribbons using vegetable slicer
  • ¼ cup pine nuts, toasted
  •  ½ cup coarsely chopped basil
  •  small wedge parmesan cheese, shaved into strips
  • 1/4 cup of extra virgin olive oil 
  • 2 tbsp fresh lime juice
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  •  ¼ tsp dried crushed red pepper

Directions:

  1.  Whisk oil, lemon juice, salt, pepper, red pepper into small bowl and blend. Set dressing aside
  2. Using vegetable peeler, slice zucchini into ribbons working from top to bottom of each zucchini. Place ribbons in bowl
  3. Add basil, pine nuts and dressing to bowl, toss to coat evenly
  4. Garnish with parmesan strips







Eat Your SPF: How To Protect Your Skin Through Your Diet This Summer via Elite Daily

As nutrition experts, we are most frequently asked questions about food as it relates to the waistline. Don't get us wrong, we love talking about slimming foods! But we have to admit we get extra excited when we are asked about food as it relates to health, in terms of preventing disease or combating cell damage. 

Check out our piece on foods that help prevent against sun damage on elitedaily.com. 

That's right, there are certain foods that are particularly high in antioxidants and anti-inflammatory agents, which help to negate free radical damage, such as that caused by the sun. Be sure to check out which foods you want to make sure you're eating enough of this summer! 

 

Quinoa-Mexicana Salad

We're always in for Mexican food, but between the tacos, tortilla chips, and queso, it's fair to say that Mexican cuisine often comes with a price tag. And we're not talking money. That's why we've added a Mexican flare to your standard quinoa salad. This is a Tovita favorite because it combines a high-protein whole grain with fibrous fruits and veggies. Between the black beans and the quinoa, this dish can stand alone as a meal or make for a delicious side. Make a batch of this versatile recipe to have on hand for the busy week, or get creative and showcase it at your next dinner party stuffed in fresh crispy peppers. Promise, this one's a crowd pleaser.

quinoa salad

Ingredients (serves ~6-8):

  • 1 cup quinoa (any color of preference)
  • 1 cup black beans
  • 1 cup corn (optional: use Trader Joe's corn salsa)
  • 1/2 large avocado, cubed
  • 1/2 cup mango, diced 
  • 1/2 cup grape tomatoes, halved
  • 4 limes, sliced 

Directions: 

  1. Prepare 1 cup dired quinoa over stove (1 cup dried quinoa + 2 cups water. Bring to boil. Once at boil, turn heat down to simmer. Place lid on top of pot and cook until water is evaporated). 
  2. Once cooked, move quinoa into large bowl and set aside to cool. 
  3. Add black beans, corn, avocado, mango, and tomatoes to quinoa. Mix evenly. 
  4. Squeeze limes over salad and stir evenly (may use more or less as desired).
  5. Place in refrigerator and allow salad to cool for at least 4 hours.
stuffed peppers

DIY Coffee Scrub Face Mask

Tired of paying for expensive face masks and skin treatments? We feel you, which is why we're so excited to introduce Emily Van Raay, our beautiful friend and founder of Models for Wellness.  She is showing us how she gets her glowing skin using a few kitchen staples. Trust us, you will love how bright and soft your skin feels afterwards!

Ingredients (to make for 2):

  • 1 cup ground coffee
  • 1/2 cup honey
  • 2 tbsp sea salt
  • juice from 1 lemon
  • 2 tablespoon apple cider vinegar (to apply after the mask)
facemask

Flourless Banana Pancakes

We all love a good short stack, but between the white flour, butter, and powdered sugar, we would be lying if we said we eat them feeling guilt-free. We believe that your diet shouldn't be about sacrifice, but instead should revolve around balance and moderation. In this case, we decided to modify one of our favorite breakfasts by swapping out the refined sugars and adding healthy ingredients. These flour-free, protein-packed, banana pancakes are a Tovita breakfast staple and will make you feel good about starting your day. 

paleo pancakes

 

Ingredients (serves 2)

  • 2 bananas
  • 4 eggs
  • 1 tbsp vanilla extract
  • 1 tsp cinnamon
  • 1 tbsp chia or flax seeds
  • 1 tbsp coconut oil for cooking
  • 1 tbsp maple syrup
  • Optional: blueberries to add to batter, coconut flakes to sprinkle on top

Directions:

1. Mix bananas, eggs, vanilla extract, chia seeds, and cinnamon in blender until batter-like consistency.

2. Heat pan on medium-low with coconut oil. Add handful of blueberries to batter.

3. Cook 2-3 pancakes at a time to avoid breaking. These are less dense than regular pancakes!

4. Drizzle maple syrup on top and sprinkle coconut flakes for decoration.

 

Mister Spoils: You Asked, We Answered

A few weeks ago we teamed up with Mister Spoils and held an "ask us anything" event for 24 hours. We received a nice mix of thoughtful questions and concerns about diet and health. Since many of you had similar questions, we decided to compile a list of the top 5 most frequently asked questions and share the answers with all of you. Don't worry, your questions remain anonymous. We wouldn't do that to you.

1.    Is the Paleo Diet good for me?

The Paleo Diet was developed on the premise that we should be eating the way our cavemen ancestors once ate. In our modern world, there are pros and cons to eating like a caveman.

The diet encourages tons of healthy foods, like vegetables, fruits, lean meats, nuts and seeds, and healthy fats. It also says unhealthy foods like refined sugars and processed foods are a no-go. We’re all for these recommendations. The downside is that it eliminates foods that we think are important for good health.  For instance, whole grains like quinoa, whole wheat, and brown rice are packed with fiber and nutrients. Studies have shown that the optimal source of fuel for our brains is carbohydrates, meaning it’s important to make healthy carb choices to maximize brain function. Legumes like lentils and garbanzo beans are also good sources of vegetarian protein and are packed with fiber, which helps to keep us feeling full and satiated.

Dairy is a bit more controversial. Many people are lactose intolerant to begin with, and other people may have adverse reactions to milk proteins. In these cases, we recommend avoiding dairy. On the contrary, some people tolerate dairy just fine. If this is the case for you, dairy can be a great way to get your protein and calcium fix, and foods like low fat Greek yogurt or cottage cheese make convenient on-the-go snacks.

 2.    What is the best food to eat after a workout?

The key to refueling after a workout is a balance of protein and carbohydrates. Protein helps your muscles recover from wear-and-tear and carbohydrates replenish your energy stores. We recommend having a snack or light meal (depending on time of day) 30-60 minutes after exercising. During this window muscles are most efficient at building protein.  Instead of buying protein powders, which are highly processed and isolate just one nutrient, we suggest getting your protein from natural sources that provide several benefits to your body. Great protein sources include lean meat, Greek yogurt, nuts, eggs, or other low fat diary. Nuts and dairy are post workout all stars because they provide both protein and carboyhydrates. Another Tovita tip: ditch the high electrolyte sports drinks. Unless you are performing a high intensity workout for over an hour, there is no reason for sugary sports drinks, so stick to water for hydration. Bananas are a great source of potassium and magnesium, which aid in muscle function and help to prevent cramping and soreness.

Some ideas?

  • Banana with 1 tbsp natural peanut butter
  • A protein packed smoothie with ½ cup almond milk, ½ cup Greek yogurt, ½ frozen banana, 1 tsp peanut butter
  • Greek yogurt with 1 tbsp almonds
  • Turkey and cheese roll ups (4 slices of turkey, 2 slices part skim cheese)
  • Salad with grilled chicken or fish
  •  ½ cup low fat cottage cheese with ½ cup berries and 1 tbsp hemp seeds
  •  Can of light tuna mixed with 2 tbsp hummus and 1 serving of whole grain crackers

3.    I have a sweet tooth, but I’m not ready to give up sweets completely? What is a healthy substitute for dessert that won’t destroy my entire diet?

The Tovita philosophy is centered on balance and moderation. We don’t believe in completely eliminating foods that you enjoy. When you deprive ourself of the foods you crave, it eventually tends to backfire and can lead to unhealthy binge eating behavior. When it comes to that sweet tooth, there are ways you can make conscious indulgences that won’t “destroy your entire diet.” Firstly, we’re proponents of the 3-bite rule. Studies have shown that the first and last bites of a dessert are the most satisfying. So there you have it. Secondly, we say go for the dessert that confers some health benefits, like dark chocolate! You’ve probably heard this before, but the research is real. Studies have shown that dark chocolate is choc full of nutrients and antioxidants. The higher the percent cacao (aka the darker the chocolate), the less sugar it will have and the higher the nutrient content. If you’re a chocolate lover, we recommend ALOHA dark chocolate. Their chocolate bars are infused with combinations of fruits, greens, and nuts, which provide an additional antioxidant kick. Feel free to use our code “Tovita20” at checkout for a 20% discount on your order. You’re welcome.

4.    Is there any food that cures a hangover?

We wish! Unfortunately, there is no magic fruit or healing beverage that negates the pain of a hangover (if anyone finds one though, email us immediately). You can, however, take some of our tips to help you reduce the chances of being hung over after a night out.

  1. Drink water in between each alcoholic beverage. You’ve probably heard this before, but there is good reason for it. Alcohol dehydrates your body, so do yourself a favor and replenish your cells!  
  2. Notice how we said WATER versus Gatorade, or coconut water, or any other sugary drink. Yes, these beverages are loaded with electrolytes, but they’re also sources of added sugar to your diet. Sugar is inherently dehydrating and can exacerbate a hangover. Ultimately, these drinks just become extra sources of calories.
  3. In conjunction with tip #2, avoid mixing your liquor with caloric mixers – AKA juice, soda, tonic water. Yes guys, tonic water is loaded with sugar and calories so don’t be fooled by its transparent appearance. Go for seltzer water with lemon or lime.  
  4. Sleep. It’s not a food, but it’s worth mentioning. Not only do hangovers make you feel like there is a mini rock band practicing in your brain, but alcohol also disrupts your sleep cycle. This explains why you often wake up early regardless of whatever time you went to bed. Alcohol interferes with your REM sleep, so both quality and length are reduced.

For the time being, lots of water, sleep, and possibly some Advil remain your best remedies. 

 5.    Best ways to lower cholesterol?

Before we dive into cholesterol-lowering methods, we’re going to play doctor for a moment and give you some cholesterol 101.  Cholesterol is a fat-like substance found in cell walls, from your liver to your heart. You need cholesterol to perform bodily functions like producing hormones, vitamin D, and other substances. The good news is that your body is able to make all of the cholesterol that it needs to operate, so you don’t actually need to get it from your diet.

If there is too much cholesterol in your blood, it can build up and become trapped in arterial walls or can lead to the formation of blood clots. Both of these scenarios ultimately reduce blood flow and increase the risk for a heart attack. The important concept to understand is that having high cholesterol increases your risk for heart disease.

You cannot control certain risk factors like age, sex, and family history. However, there are things that you can control. First, let’s understand what these factors are and then we’ll discuss what you can do about them.

Factors that may raise cholesterol:

  1. Saturated fat
  2. Trans fats
  3. Cholesterol
  4. Being overweight
  5. Physical inactivity

How to reduce cholesterol:

1.     Research seems to show that saturated fat raises cholesterol more than any of the other dietary risk factors. Saturated fat is usually solid at room and refrigerator temperatures and is found in foods from fatty cuts of animal meat, such as chicken with the skin, fatty meat, whole milk diary, and some vegetable oils. Focus on reducing the amount of saturated fat in your diet. Note: trans fats, which are found in hydrogenated foods, like margarine or fried foods, should also be avoided. However the Western diet tends to be higher in saturated fat than trans fats.

2.     Increase the soluble fiber in your diet. Soluble fiber reduces LDL cholesterol (bad cholesterol) because it dissolves into a gel-like substance in your intestines and blocks cholesterol from being reabsorbed into your blood stream. Food sources of soluble fiber include whole grains like oatmeal, oat bran or barley, the inside of fruits like bananas, peaches, apples, or berries, and beans or legumes, like kidneys beans, pinto beans, or lentils.

3.     Being overweight increases your LDL cholesterol (bad cholesterol) and lowers your HDL cholesterol (good cholesterol). It is also a risk factor for developing other cardiovascular complications and even some cancers. 

4.     Stay physically active. This doesn’t mean you need to run a marathon or take up bodybuilding. It really means that you should try to be moderately active for at least 30 minutes most days. You can even take a brisk walk – that counts too! 

Pop off July Fourth with these Coco-Cherry Popsicles

Popsicles take us back to our childhoods, when we had red juice dripping down our chins and blue tongues for days. We like the idea of a refreshing snack for Fourth of July, so we’ve added the Tovita touch to our grade school favorite by replacing the high fructose corn syrup and artificial colors with fresh ingredients. These coco-cherry popsicles are made simply from fresh (or frozen) fruit, Greek yogurt, and a touch of coconut flakes. These guys are a great go-to snack because they combine fiber, protein, and healthy fat - the perfect recipe to hold you over ‘till your evening BBQ.

Ingredients (serves 4):

julyfourthpops.jpg

~10-12 pitted cherries (fresh or frozen)

5 tablespoons nonfat Greek yogurt

¼ cup vanilla almond milk

4 teaspoons coconut flakes

1 tablespoon honey (optional)

Directions:

  1. Add cherries to blender and puree with a touch of water for about 5 seconds.
  2. Add 1 teaspoon of coconut flakes into each individual popsicle mold (found at most grocery stores). Then evenly distribute the pureed cherries to each popsicle mold.
  3. Separately, blend Greek yogurt, almond milk, and optional honey for about 3 seconds.
  4. Evenly distribute yogurt mixture into the Popsicle molds.
  5. Allow popsicles to freeze for at least 5 hours. When ready to enjoy, run under cool water for about 30 seconds, or until the popsicle is easily removed from mold.