http://www.wellandgoodnyc.com/2012/11/15/the-coming-of-the-health-coach-revolution/

http://www.wellandgoodnyc.com/2012/11/15/the-coming-of-the-health-coach-revolution/

Good reading for my sola gina followers..

COMFORT FOOD THAT'S FAST AND HEALTHY? REALLY!!

Sometimes you crave something delicious but just don't have the energy or time to fuss. Along came fast food. It provides something to eat with no effort, but comes at a price to our health and taste buds. Fast food is really not an option in my life, unless I am traveling and there is no other choice. I love food and and want to enjoy and savor it's flavors and partake of its health benefits, so I usually try to find a way to eat well, even when exhausted and pressed for time.

So, over the years, I have developed my "little or no effort" dinners and most of them are pretty good. Often, they involve pasta and a good quality jar of some type of sauce. Tonight I did not even want to cook the pasta (well, truthfully, I made pasta for lunch, and I did fuss over it a bit, so had no desire to repeat the effort). I opened my pantry and "ecco", there were the makings of a dish I knew would make me happy and still leave time and energy to finish my studying. Because of my studies at IIN, I now feel even more compelled to eat well and keep it healthy. My dinner plan even fit the healthy lifestyle! What more could you want?

Baked Artichoke Hearts with Chick Peas will be a new favorite in my house for many reasons! You hardly need a recipe to make it, but I'll give some guidelines here. Feel free to ad lib and add things like capers, kalamata olives, feta cheese, hot peppers, mushrooms, etc. to make it special, but the simple version that follows is sure to satisfy.

I was hungry and had to taste a sample before the photo!

BAKED ARTICHOKE HEARTS WITH CHICK PEAS

• 1 can quartered artichoke hearts, rinsed and drained
• 1/2 can chick peas, rinsed and drained
• approx. 1 cup chopped tomatoes (I like Pomi, just tomatoes!)
• 1 clove garlic, minced
• extra virgin olive oil
• red wine vinegar
• 2 tablespoons chopped fresh basil
• grated parmesan
• panko breadcrumbs
• mozzarella (optional)

Preheat oven to 400. Mix artichoke hearts, chick peas and tomatoes in a baking dish. Add garlic. Toss with some olive oil, about 2 tablespoons, red wine vinegar, about 1 tablespoon, and fresh basil.

Top with parmesan, panko and mozzarella if using. Drizzle with a little more oil and bake for 25 minutes.

Of course, I had a version of my latest addiction with the casserole, Fresh Kale Salad with Avocado, Red Onion, Pepitas and Lemon Vinaigrette. I make it a little differently each night, but it is always wonderful, and I look forward to it all day!!

 This is one from the night before with Apples, Radish Arugula and Cashews

I made a red wine pomegranate vinaigrette for this one.

Sola Gina