Y’all: It’s July (pretty sure you know how to read a calendar). Let’s get this month started with some healthy meals! Mmmmkay???

Monday: Happy 4th of July! Hopefully you’re enjoying a sun-filled; easy-paced; red, white and blue accessorized day. The cops will be out today making sure that you’re eating something on a bun and having an icy cold beer. It’s mandatory; don’t fight it. If you have the bun, beer, AND some kind of pie- you have reached the Americana Trifecta and will have good luck and fortune all summer long. Looking for some tasty gluten free buns and beer??? I got you. Udi’s is always a great bun option….but don’t forget to toast them! This step is seriously crucial. Canyon Bakehouse is also a great brand (they also have amazing Everything Bagels that freeze very well).  I love beer. So, the past 5 years have been a struggle. Gluten free beer can be so watery and tasteless. But, through lots of tasting…I can share my favorite 3 brands: Omission, Estrella Daura Damm, and Green’s. All of these can be purchased at Total Wine. You can go online, and see what’s available at your Total Wine…they’ll even tell you what aisle it’s in.  Even if you’re not gluten free, buy a 6 pack and keep it in the fridge just in case. I can’t tell you how exciting it is to find out that you can have beer with your friends!

Tuesday: Peanut Chicken Zucchini Noodles–  Be sure to use g-free soy sauce; the chicken can easily be taken out to make this vegan. Want to reduce the fat and sugar? Sub peanut butter powder (I like Naked PB) for the peanut butter, OR use pb that only contains peanuts, and replace the honey with about 10 drops of pure stevia. To save lot of time, and to prevent the onset of Carpal Tunnel, buy shredded carrots and cabbage (a bag of coleslaw mix would do the trick). You can also buy pre-spiralized zucchini. Obviously you can double this recipe.

Wednesday: Vegan Chickpea Tikka Masala– Vegan and gluten free. I know that this has a lot of ingredients- don’t be scared! It’s mainly a lot of spices, and you’ll be happy you used them! They give such a deep, delicious flavor. And if you present this dish in the pineapple? We’ll all be cheering for you.

Thursday: Basil Chicken Salad– Gluten free can be paleo and Whole 30- This can’t get easier…BUT…y’all know I’m not an advocate of low-fat options. You could use all yogurt (dairy or non-dairy), but go for the full fat option. The whole recipe has 3 Tbsp….it’s fine. Sir Kensington’s mayo (they also have a vegan option now) or Primal Kitchen mayo are great. Or, you can make your own: Homemade Paleo/Whole 30 approved mayo. Eat this chicken salad with lettuce wraps to keep it low carb, or use up those leftover buns from Monday.

Friday: Pumpkin, Spinach, & Walnut Pasta: Gluten free and vegan- This recipe actually uses butternut squash, not a pumpkin. I say, cube the whole thing, and use the other half for tomorrow’s dinner. You could also use sweet potato instead. Quinoa could also be used instead of pasta. As for gluten free pasta, my favorite is the Vitacost brand.  The ingredients are brown rice and rice bran. So many g-free pastas have many starches and sugars added. Vitacost.com is my favorite. They have just about everything you’ll ever need. Their brand is always non GMO and BPA free. They have sales all the time.

Saturday: Low Carb Butternut & Nut Butter Curry– Gluten free, vegan, paleo- Use whatever nut butter you have open. I have a bit of cashew butter that needs to be used up, so that’s what I’ll sub. Peanut butter would also work…you really won’t taste it; it’s more for a creamy mouth-feel. PB will undo the paleo-ness, though. Buy frozen cauliflower rice to save time. Or use rice or quinoa if you don’t like cauliflower.

Sunday: Grilled Adobo Chicken Burgers– Gluten free and paleo (with no buns). When I read this recipe I was like, “Where’s the effin’ adobo?!” So, I plan to add 1-2 of the chilies in adobo sauce and some of the adobo sauce to the chicken mixture. Turkey would also be a great alternative here. That’s what I plan to use, as I normally grind up my own chicken (the ground chicken brand that I have access to is…in a word: DISGUSTING), and since all of my kitchen supplies are gone- ground turkey is where it’s at. Also, I plan to make this into a burger bowl. SO, lots of lettuce as a base, with the normal burger toppings. That way we reduce the carbs, allowing you to enjoy some crispy baked fries 🙂 As a reminder: after cutting your potatoes soak them in water (you can even do this overnight) to remove as much starch as possible. Make sure to drain them and dry them thoroughly before baking at 425° for about 40 min. The only oil you need is a teensy bit sprayed on the foil, so they don’t stick.

 

The name of the game is going to be, “Quick(er) and Easy(er),” for a while. After Thursday I’ll have one pan, one pot, and a grill to work with for a while…so the recipes I post will have to work with those options. I just had the realization that my Vitamix and Keurig will be packed up. Me, Vitamix, and Keurig is like peas and carrots…and coffee. Oh well; eyes on the prize. In preparation for a hectic week, I plan to get as much cooking done in the next couple of days. Some of these recipes call for some kind of sauce, so I’ll have to get those made before my blending abilities cease to exist. These recipes also don’t require the oven, which is nice for those of you who have summer.

Monday: Quinoa, Avocado, Peas and Pistachio Salad With Coriander Basil Pesto– Vegan, gluten free. It doesn’t get any easier than this! I plan to use almonds instead of pistachios, because I have some that need to be used. Pistachios fit with the, “greenness,” of this recipe, but any nut or seed will work here.

Tuesday: Plantain Salmon Power Bowls: Gluten free, paleo- This is a great way to take advantage of any Manager’s Specials at the grocery this week. Use any vegetables that look good! I have a feeling that I’ll need a little bit more than coconut aminos to top this…

Wednesday: Vegan Mushroom French Dip Sandwiches– Vegan, gluten free if you substitute with g-free bread and use g-free Worcestershire sauce (if you can’t find it/don’t have it- just use more liquid aminos).  I’m excited about this one.

Thursday: Thai Curry Noodle Soup– I know….soup in the summer, but this tastes really great at all temperatures. And there are noodles and vegetables (and meat if you’d like), so it’s not too “brothy.” The recipe doesn’t call for vegetables, but I love peppers, carrots, and zucchini in this kind of soup. Fill up on vegetables, and you can have dessert later!

Friday: Spinach Pesto Pasta– Vegan, use g-free pasta if that suits you- Again, something very quick and easy. The pesto can be made ahead of time, and then all you have to do it boil water for pasta. This is full of spinach, and has very little oil and no cheese. Lots of calories left over so you can enjoy with some ice cold white wine.

Saturday: Creamy Chipotle Sauce Taco Bowl- So, this is a little made up. There’s a recipe for the sauce, but the rest is up to you! I have chipotles in adobo in the freezer that I need to use up, so you have to deal with the ingredients I’m trying to get rid of 🙂 Use whatever kind of yogurt works for you. To make the bowl, use a mix of greens and rice/quinoa as a base, add some beans, meat, corn, vegetables, salsa, cheese…you know what goes in a taco.

Sunday: Grilled Shrimp and Vegetables- No mystery here. Try a few spice rubs/marinades on the shrimp. Enjoy your long weekend!

 

 

Please forgive me….I’m running around like a crazy person trying to prepare for our movers next week. And I just lied to you. Me…running? That would never happen.

I’m a bit short on time, but I wanted to share a couple of recipes with you.

I very rarely cook breakfast on the weekends. Which is sad, because growing up, my dad was in the kitchen every weekend cooking crepes, made to order omelets, pancakes (he would make me pb pancakes with chocolate chips added in because of health), danishes… Mr. Primo is a breakfast wiz. I’m too lazy. And my husband doesn’t have much of a sweet tooth, so I’d be the one eating all of it. Which I totally could…but let’s just say I don’t have the metabolism of my 15 year old self. But, this weekend I’m going to make this Gluten Free Dutch Baby with Blueberry Maple Syrup. My cousin (Hi, J!) sent me this recipe, and I’ve been drooling over the thought of it for a week. There is 0 junk in this recipe. I plan to use frozen blueberries, because that’s what I have- and I need to start using what I have and not buying more. Any fruit would taste great with the maple syrup, so use what’s in the fridge/freezer! I’ll also sub the whole milk for almond milk…again; what’s open in the fridge. And I’ll use ghee or coconut oil in place of the butter. As for the directions, the only thing I’ll amend is the opening and closing of the oven several times. If I do that, my crappy little oven will drop to 300°, and will never recover. So, just preheat the pan, add the fat, let it sizzle, add the batter.

Question: Do you like ranch dressing? Well, I do. I used to go through bottles of Hidden Valley like my life depended on it. And it’s so healthy, since you can get reduced fat…*sarcasm.* I gave it up for years as I became more aware of what I was putting into my body. I recently found a recipe for vegan ranch, but of course I tweaked it…

Vegan High Protein Junk Free Ranch Dressing:

1 container of tofu (I’ve used silken and the kind that comes in water-both are fine. Buy organic tofu! When soy is involved-ALWAYS organic).

1/2 C yogurt (I use organic soy quark which is lactose free, sugar free, and the consistency of Greek yogurt. You could use any kind of yogurt, or milk…which will make it thinner).

1-2 Tbsp lemon juice (based on your taste preference)

Ranch Mix to taste- This mix is Whole 30 compliant. And you probably have all of these spices already. I also add red pepper flakes and cayenne, because I like spicy.

That’s it! Mix it up, and keep in the fridge. I’ve kept it for a couple of weeks, and it’s fine.

 

So there you have it: I’m moving, eat a Dutch Baby, and have some ranch.

 

 

I just have to get through the week, and then I can go on vacation again. Sorrynotsorry. It’s our last trip before we move! 24 days until the movers come; 43 until we say, “Tschüß, Deutschland!”

I’m already in food creativity mode…aka: clean out the fridge, freezer, and anything perishable…aka: weird stuff. I managed to not grocery shop this week, and have been scrounging. I’m on my own for most of the week, and really don’t want to buy much. So, these recipes will utilize pantry staples. There are still a lot of healthy foods packed in…condiment casserole will come later in the month. However, don’t use transitional times as an excuse to eat poorly. Throw out the last 5 crackers; dump the old jelly in the back of the fridge; donate unopened/unwanted items to food banks; make meals in advance and freeze them so you’re not eating out all of the time.

Happy week to you! Is anyone experiencing summer? Is it on the schedule for this year?

 

Monday: Spicy Black Bean Quinoa Patties: vegan/gluten free- Use organic beans in a BPA free can, or use dry beans and cook them yourself (will definitely take a bit longer). Can you buy beans in a glass jar? If you can, do that. These patties can be served atop greens for a healthy start to the week. If Monday already has you like, whoa, ain’t nothing wrong with a little bread, either.

Tuesday: Vegan Turmeric and Coconut Milk Vegetable Bowl: vegan/gluten free- This would be delicious with shrimp or chicken added. Load this up with vegetables…you can’t have too much.

Wednesday: Sticky Chicken and Vegetable Bowl with Avocado “Mayo”– gluten free- This can easily be multiplied to serve more than two, or to have some for leftovers. You can try using textured soy protein (the bigger chunks) and preparing it like the chicken, to make this vegan.

Thursday: Sloppy Lentil Sandwiches: vegan, gluten free if you use g-free bread/buns- This will make a big batch, and will freeze well. You can substitute textured soy protein for the lentils, or use grass fed beef if you want some meat.

Friday: Curried Quinoa Chicken Salad– gluten free- Try to use bone broth if you can find it, or make your own. Store bought broth is glorified salt water, with none of the nourishing benefits of bone broth. This can be eaten “as is,” or you can add it to wraps, as a sandwich…with a croissant. That made my mouth water. Thought you’d like to know.

Saturday: Slow Cooker Deep Dish Pizza: gluten free- I am 99% positive that this will work with any pizza dough recipe. Obvi, use whatever cheese and toppings you want. In the words of the great Ron Popeil, “Set it and forget it!”

Sunday: Pasta night- Choose your pasta: organic whole wheat, gluten free, shirataki noodles, zoodles, a combo of the aforementioned. Choose a sauce: tomato, pesto, alfredo, oil, butter, maybe a few to pick from. Want a protein? Ground beef, ground turkey, blackened chicken, roasted salmon. Add some veggies? Tomatoes, peas, peppers, onions…you know what veggies are. Extras: cheese, bacon, pine nuts, sun-dried tomatoes, olives. The possibilities are endless. Can’t decide? Play a game of MASH with the options and let fate decide. Beware: You could end up eating pasta with alfredo sauce, ground beef, tomatoes, and olives.

I’m going to slack off, and you’re going to pick up the weight. I’m cooking dinner tonight, and then I’m taking a break for vacation. We have friends visiting, and are getting out of town for a bit. We’re really excited…and need a distraction from the past month, and the crap-fest that will rain down upon us in another month. No matter how prepared you are, moving is not fun. And overseas moves require a trip through Mordor, surviving Dementors, and then you have to watch all of the Twilight movies without laughing.

So, I am going to bid you adieu until June. If you need recipe inspiration, just take a look through the archives. Lots to choose from! You can also find me on Pinterest and search through everything I’ve pinned.

For tonight: Lentil Tacos with Avocado Cilantro Sauce– Gluten free and vegan. There are many options for changing this up….ground beef, “meat” crumbles, or Textured Soy Protein can be subbed for the lentils. Or you can create a combination of these. I plan to use lettuce wraps…not a big corn tortilla fan…no matter how long you steam them, they crack and it’s annoying. I will also probably not make the sauce. I like chunky guac, and that just sounds better to me.

Tschüß! Au revoir! Ciao! See you soon!

 

Grains, Peas, Potatoes, and Peanuts…Oh my!

You’ll see from this week’s recipes that I eat Grains, Peas, Potatoes, and Peanuts. These are major no-no foods for some people. Sometimes warranted, due to illness or allergy….but, for the most part, off limits because there’s a rumor that these are, “bad” foods.

I bought into the white potato embargo for a bit…but got over that real quick-like. Because potatoes are freaking delicious. Potatoes are full of Vitamin C (really), B6, potassium, and magnesium. They also contain protein, fiber, iron, a lil bit o’calcium, no cholesterol, and a teensy tiny bit of fat. If you deep fry potatoes in canola oil or slather them in butter, sour cream, and cheese…not so healthy. But, if you soak them (to remove some starch), dry them, and roast them with a little bit of oil (I’m talking spray the pan/foil and that’s it) at 400°F for 40 min, you have crispy fries.

I don’t see nothin’ wrong with a little whole grain. Grains (always, always choose organic), are very low fat, contain no cholesterol, have very low sodium, and contain protein and fiber. Here’s a great chart that has the specifics:Whole Grain Nutrition Chart

I don’t know why peas have gotten a bad rep. I know that hardcore Paleo people think they’re bad. You mean to tell me cavemen wouldn’t have eaten green peas, but they would have done Crossfit and then had beer? Pop off. Admittedly, they aren’t my favorite food in the world, but they add a nice texture sometimes. Peas are very high in Vitamin C, Vitamin A, and potassium. They also have magnesium, B-6, iron, fiber, and calcium. Perhaps people have issues with the sugar in peas? But, naturally occurring sugars are worlds apart from added sugar. I have 0 issues with something that grows from the Earth.

Peanuts. If you don’t like peanuts (unless you’re allergic), I have no time for you. Peanuts are delicious. There are so many great flavor combos…if I had to live in a world without peanut butter, I would cry. When I say, “peanut butter, ” I do NOT mean Skippy or Jif. No. Throw those away. There is so much sugar and salt added to those. My favorite pb in the world is Vitacost’s brand. It’s organic, comes in a BPA free jar, and the only ingredient is: peanuts. Whatever kind you buy, read the label. There is no need for added sugar, salt, or oil. Another alternative is de-fatted peanut flour. You add water or milk, and have a low fat version of pb. I like to use this for peanut sauce, or I mix it with a smashed banana for a quick, healthy “frosting.” My brand of choice is Naked PB. I recently switched to this brand over Bell Plantation’s PB2 powder, because Naked PB contains only peanuts. The other brand has added sugar and salt. Peanuts are high in fat (which satiates and makes you feel full) , but they are also full of protein, iron, tons of potassium, magnesium, B-6, and calcium. They have 0 cholesterol, and have a good amount of fiber.

The moral here is: Don’t stop eating something natural, because a handful of people have deemed it unhealthy. If it works for your body, and you enjoy the taste, eat it!

This week’s eats:

Monday: Coconut Kale w/ Turmeric Rice: I’m making this with quinoa, instead of rice. And if you have to use frozen kale- that’s fine! That’s what I have to use. Germans are very strict about only offering produce that’s in-season.

Tuesday: Seared Ahi Tuna Salad w/ Wasabi Vinaigrette

Wednesday: Very Vegan Jalapeno Pesto Sandwich: You could take this recipe as a suggestion. The pesto recipe is where the goodness is. Other than that, just make a sandwich with whatever you want on it!

Thursday: Mexican: No recipe needed here. Make some guac, chop some vegetables, make some spicy meat (if you want), and put it on tortillas/lettuce wraps. And have a margarita for Thirsty Thursday.

Friday: It’s National Pizza Party day! Leave it to my husband to know this. Some friends and I lovingly call him, Pizza Rat. He can find pizza anywhere. He goes to children’s birthday parties to get the free pizza. He will invite himself over if he sees a pizza man deliver to your house. He has to have pizza and back-up pizza in the freezer at all times. I’m surprised he doesn’t have a TMNT costume, so he can eat pizza and be, “in character,” 24/7.  May 20 is the biggest day of the year for my Pizza Rat. I think I’ll order him Pizza Hut, and for me…not sure yet. Every gluten free crust recipe I’ve made is just, “eh.” I’m on the hunt for a pizza that makes my heart sing.

Saturday: Miso Tahini Soba Noodles: I’m a bit fanatical when it comes to only consuming organic soy anything. Unfortunately, I don’t have access to organic edamame, so I plan to substitute peas. I also plan to use peanut butter instead of tahini, simply because I don’t have tahini open right now, and I’m on the clock for when I have to consume refrigerated food before the movers get here. If you have tahini, use it.

Sunday: Hearty Vegan Spanish Potatoes and some kinda protein (TBD): This sounds so good. Just be sure to use gluten free bread, if that suits you. I haven’t decided what kind of protein would go best with this…

Short week! Who doesn’t love staving off responsibilities for another day? Hopefully you had a relaxing, restorative long weekend. You can get through four days. Here are some tasty recipes to give you something to look forward to while you’re listening to your co-workers/children/randos tell you long, exhaustive stories about things you could not care less about. Serenity now.

Tuesday: Taco Tuesday- Any kind you want…veggie, chicken, ground beef, shrimp…just don’t go crazy on the cheese, and maybe sub full fat Greek Yogurt for sour cream. Consider using whole lettuce leaves instead of tortillas. And please…don’t buy taco seasoning anymore. I bet you have all of the spices to make up your own blend, and then you don’t have to deal with all of the added sodium and fillers: Homemade Taco Seasoning.

Wednesday: Immunity Boosting Miso Soup and Pan Fried Rice Balls. I think these sound so good. The soup is vegan and gluten free. But, you could add chicken. Wakami flakes? No idea what that is…not buying a special ingredient for one recipe…skipping it. For the rice balls, scroll down for a bit to get the recipe in English. I also think there is some wasted time in this recipe. Just grab a bit of rice, put some veggies on it, and smoosh some more rice on top. If you’re feeling on top of things, make some extra rice and keep it for Sunday’s dinner.

Thursday: Salmon and Baked Potato Pakoras with Cilantro Sauce. Non meat eaters can pair these Pakoras with a nice, big salad- and more of that cilantro sauce.

Friday: Avocado Quinoa Cakes with Avocado Crema and Salsa Fresca– Naturally gluten free. I’m assuming in the recipe that, “rice powder,” is rice flour. Not sure this ingredient is necessary. To make dairy free, use a plant based milk, non dairy cheese, non dairy yogurt, or coconut cream instead of yogurt. To make vegan, make all of the changes above, plus sub chia eggs, flax eggs, or Ener-G egg replacer.

Saturday: Reader’s Choice. You’re on your own 🙂 You can do it!

Sunday: Coconut Curry Chicken Tacos with Pomegranate Rice– To make vegan, try sauteing a bunch of veggies, and using those instead of chicken. This is another instance where you can use lettuce wraps instead of tortillas.  Can’t find a pomegranate? Skip it! You could try a handful of raisins instead.

I’m sick of you, and I want something new.

Instead of the typical meal plan I normally post on Mondays, this week I’m switching it up! Since Thanksgiving is a few days away, I’ll be giving you some ideas for what to do with all of those leftovers. I’m not a big fan of leftovers…I can do (maybe) one meal of leftovers. After that, I need something new. But, I really can’t stand wasting food, either. So, here are some ideas for creating something easy and new from what you already have!

-Have leftover turkey? You know you do. Try turning it into Slow Cooker Sweet Potato Turkey Chili (make gluten free by subbing the flour for cornstarch or tapioca starch, dairy free, paleo- if you use tapioca). This recipe calls for ground turkey….skip that and just shred up some of the cooked turkey you already have. If you have savory sweet potatoes leftover, use those! Saving time and resources, people. If your meat and potatoes are already cooked, your cook time is going to be drastically reduced.

-Another option is: Turkey and Butternut Squash Enchiladas (use corn or g-free tortillas to make g-free, sub the cream cheese and other other cheeses for dairy free) Again, shredded turkey, and leftover squash or sweet potatoes.

– Lots of mashed potatoes or stuffing left over? How about mixing them with a can of chick peas or black beans and some veggies for some vegetarian patties? Form them into patties, refrigerate so they hold together, and brown them in a greased pan. Easy.

-What to do with all of the leftover bread and rolls? Cube them, and let them set out (uncovered) over night. In the morning, throw the cubes into a greased baking dish with a mixture of milk (any kind will do), maple syrup, a couple of eggs, and cinnamon for a French Toast Bread Pudding. Bake at 350 for 45-60 min, depending on how brown you like it.

-Turn your sweet potato casserole into Cinnamon Squash Bread. Just use the sweet potatoes instead of the squash. Save time and skip the frosting. This bread is really good on it’s own. Or slather with ghee and honey.

-Take your leftover veggie side dishes and saute them in a pan with some eggs cracked on top for a fast, breakfast hash. Add some bacon, or sausage for a heartier dish.

-Cranberry sauce (homemade or canned) becomes salsa. Take your sauce and put it in a blender or food processor with onion, cilantro, jalapeno, lime juice, peppers, tomatoes, salt and pepper…maybe some cumin. Pulse until it’s combined, but still chunky.

-Tons of alcohol left over? Fail. That has never happened to me. Keep drinking until it’s done. In the spirit of the season, I’ll give you the benefit of the doubt…let’s say someone brought wine over that you don’t like…even I have my limits. If it’s white, pour the bottle into a blender with a bag of frozen strawberries and blend til smooth. If it’s red, add fresh squeezed orange and lime juice and whatever fruit you have for a sangria, or simmer with 1/4 c-1/2 c sugar and mulling spices to make Mulled Wine/Glühwien/Vin Brulee/ Vin Chaud…whatever you call it.

Hell yea, you kitchen ninja. You are saving so much time and money, and not being wasteful. Life is good.

This is a man’s world

Another slap in the face: Men are able to lose more weight, quicker than women. Of course they can. So, please do not be discouraged if you and your XY have started eating healthier and exercising, and his pants are getting looser while yours, well- aren’t. We can blame science for this, ladies. Here are the facts:

1. Men are (typically) bigger than we are to begin with. They have more muscle, by nature, and muscle burns more calories than fat. Men also have quicker metabolisms…normally 3-10% faster than women.
2. Women tend to focus on cardio instead of lifting. Lifting will build muscle, boosting muscle mass and metabolism.
3. Our brains are wired differently. In a 2009 study, even when women said they weren’t hungry when asked to smell, taste, and simply look at foods such as pizza and chocolate cake, brain scans showed activity in the regions that control the drive to eat. This is not the case for men. Women also tend to have an emotional attachment to food, turning to food when we’re happy, sad, angry, and depressed. And these foods we turn to…let’s just say that no one is binging on kale.
4. We all have a “hungry” hormone called ghrelin. Unfortunately for women, this hormone spikes after a workout, and our “full” hormone (leptin) plummets into Middle Earth. Men do not experience these hormonal changes.
5. And no conversation about women would be complete without mentioning getting pregnant. When women lose weight, our bodies get scared that we’ll lose too much, so it holds on to fat stores. This is the body’s natural way of fighting energy deficits in order to preserve fertility so we can procreate. When women aren’t getting enough calories, ovulation and hormones that make reproduction possible get suppressed.

Well, what can we do?! The answer is very simple- and very frustrating…Don’t give up! “Good things come to those who wait.” Who said that? I hate that guy. But, really…that’s what it comes down to. Keep eating healthy, keep working out, keep loving yourself. Stop comparing yourself to others, stop negative self-talk, stop giving up. Health is a constant journey. You are worth all of the hard work!

Don’t fight it…

Your body naturally gets a second wind at 10pm, so it’s very important to get into bed before then. I know, it seems really early. But, if you want to get your sleep on, this is crucial!

This article lays out all of the facts:  Sleep and Longevity

So you know what this means for the weekend? You should Day Drink, so you can meet that 10pm sleep time. Don’t say I’m not helpful.