SIMPLE HEALTHY RECIPES FOR THE SINGLE PARENT

Presented by Julie Hammerstein - Sponsored by BAC Appliance Centers

Julie Hammerstein has helped hundreds of people "take back" their health by eating right, exercising and creating a "culture" of healthy living within the home. For over 15 years Julie has been helping clients transform their health habits, and create new strategies that get results. Her core belief is that given the proper information, compassion and guidance, you can make small changes every day that create big impact results. She shares this message, "Small Change, Big Impact"™ through her keynotes, seminars, books and DVD's, and most recently as the Nutritional Life-Coach for the TV documentary, "Fitting In".

Throughout her career, Julie has successfully counseled clients with a variety of health conditions. Through her extensive training in clinical nutrition and therapeutic-lifestyle coaching, Julie has mastered the art of taking protocols that work, and turning them into tools that you can understand and integrate into your daily life. More importantly, as a single mom, business-owner and global advocate for healthy families, Julie understands the challenges of living healthfully in a busy world! She diligently models healthy behavior for her 6-year-old son Max, who is the inspiration for her company, and her revolutionary MaxLifeKIDS™ Family Wellness Program.

When you bring Julie in to work with your family you'll learn the strategies needed to live a full life with abundant health. It's about creating a CULTURE - so that eating right, exercising and spending time with family become so much a part of who you are, that you do it without thinking about it! Julie is passionate about creating this CULTURE in YOUR home. Through her powerful lessons, you and your family can learn to choose healthy snacks, participate in meal planning, be more active, spend more time as "family", and bring healthy habits into your home for life!

For more information or to get started on your wellness plan today, go to: www.maxlifetherapies.com, email Julie at juliehammerstein@gmail.com, or call 303-885-1818.

See Julie's YouTube video about "Max's Minutes" preview. You can view Julie's bio and listen to her April 6, 2009 appearance on The Bill McLeod Show.

Recipes for October 05, 2009

Asian Pulled Pork Sandwiches

Think of this dish as southern barbecue with a healthier Asian twist. The pork is slow-cooked in a blend of hoisin and soy sauces. This can be made on a weekend day to be eaten for Sunday dinner, and enjoy tasty leftovers during the week. Get your veggies with a bit of Green Apple Slaw tucked right in the sandwich for added crunch.

Makes 10 servings

1/2 cup low-sodium soy sauce
1/2 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
1/4 cup honey
3 cloves garlic, minced
1 1/2 tablespoons peeled and grated fresh ginger
2 teaspoons dark sesame oil
1 1/2 teaspoons Chinese five-spice powder - can be found in mainstream grocery stores
4 pounds boneless, (preferably organic) butt pork roast, trimmed of fat and cut into 2 inch chunks (you can substitute beef brisket, chicken or turkey breasts)
10 whole wheat buns

Add everything but the meat and buns to the slow cooker and whisk to combine. Add the pork and toss it to coat. Cover and cook the meat on low for 8 hours. When the pork is done, remove it from the slow cooker with a slotted spoon and place it on a cutting board. Shred the pork by pulling the pieces apart with two forks. Return the meat to the cooker, stir it into the remaining sauce, and then serve it on the buns. If you like, make the dish up to 2 days ahead and store it covered in the refrigerator. Simply skim off any accumulated fat and reheat the meat in a saucepan over low heat before serving.

Green Apple Slaw

Makes 8 to 10 servings

Here's an appealing new take on a summertime classic. Kids like the crunchy texture of Granny Smith apples and toasted pecans, while parents like the ease of using a packaged coleslaw mix.

1 cup low-fat canola mayonnaise
1/4 cup cider vinegar
2 tablespoons honey or agave nectar
1 teaspoon salt
1/4 teaspoon pepper
Dash of cayenne (optional)
6 cups coleslaw mix (a 1-pound bag)
2 Granny Smith apples, peeled and chopped
1 cup pecans, chopped (or buy pecan pieces)
1 cup raisins

In a large bowl, mix together the mayonnaise, vinegar, sugar, salt, pepper, and cayenne. Stir in the coleslaw mix, apples, pecans, and raisins. Taste for seasoning and adjust with more salt and pepper if desired. Refrigerate for at least 1 hour or up to 4 hours before serving.

Frozen Banana Mousse

Makes 3 Servings

3 ripe bananas 1/4 cup low fat milk Pinch ground nutmeg

Peel and place the bananas in a heavy plastic bag. Freeze at least 6 hours. Remove from freezer and cut each into five or six pieces. In the work-bowl of a food processor fitted with a metal blade, process banana pieces and remaining ingredients, scraping sides occasionally, until smooth and creamy. Serve immediately. You can also do this in a blender.

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