Mental health is crucial to personal well-being, family and interpersonal relationships and contribution to community or society. Nutrition plays a major role helping the mind mend itself. We are what we eat. Edward Stanley said, those who think they have no time for healthy eating, will sooner or later have to find time for illness. Many common health problems can be prevented or alleviated with a healthy selection of food. For instance, peaches can enhance in calming anxiety and promoting a good night’s sleep. They’re also said to contain ingredients that help fight cancer cells and improve your complexion. Eating blueberries help increase energy and brain function. They can also help in boosting your mood. The way a person eats, thinks and feels about themselves will greatly affect their spirit.
Simply belonging to a team or group of supporters, can make a world of difference. Social support involves providing practical help around the social dimensions of a person’s well-being such as friends and family. A persons growth can be bonded stronger being surrounded by like minded positive people.
Did you know? Individuals with a negative mindset are more likely prone to illnesses. The mind is an extraordinary ‘Universe.‘ Everybody and anybody can encourage people with proper guidance as well as provide support. Being an advocate on better living teaches people how to support one another. As the saying states, Dare to dream! Self knowledge will positively change your life.
Apricot Stuffed Chicken
1/2 cup dry stuffing mix
1/4 cup chopped onion
2 tbsp unsalted butter, melted
1/2 tsp ground ginger
4 fresh apricots (1/2 lb), halved
1/2 cup apricot jam
1 tbsp cider vinegar
Herbalife Nutritional Meal Replacement
Fresh Pineapple slices
1/4 or 1/2 Frozen Banana
2 Dessert spoons. - Herbalife Formula 1 Tropical Fruit
Blend well and enjoy! Serves 1
Honey Soy Grilled Salmon with Edamame RecipeThe natural richness of salmon and it's high amount of Omega-3's makes it a great choice for a healthy meal that doesn't need much added fat. By stuffing a mixture of fresh herbs into the fillets, through a pocket, the fish is infused with bright flavors. A light glaze during the cooking process is the final touch.
Photo: Honey Soy Grilled Salmon with Edamame Recipe
- 1/4 cup packed cilantro leaves
- 2 scallions
- 2 teaspoons vegetable oil
- 1 teaspoon grated ginger
- Kosher salt and freshly ground pepper
- 4 center cut skin-on wild salmon fillets, about 6 ounces each
- 2 teaspoons fresh lime juice
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons honey
- 1/4 teaspoon black sesame seeds
- 1 1/3 cups cooked edamame
- Lime wedges, optional garnish
Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.
Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.
Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.
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Nutritional analysis per serving (analysis not including optional lime wedges)
Calories 345; Total Fat 15g (Sat Fat 1.8g, Mono Fat 4.1g, Poly Fat 5.8g) ; Protein 39g; Carb 10g; Fiber 3g; Cholesterol 93.5mg; Sodium 306mg
Spinach and ricotta cheese shells with tomato and breadcrumbs
This dark leafy green and soft cheese combination always scores highly on the flavour scale.
- 300g (3 cups) large pasta shells
- 1 packet (400g) spinach, trimmed
- 400g reduced-fat ricotta
- 1 courgette, grated
- 1/4 cup pine nuts, lightly toasted
- 1 teaspoon finely-grated lemon zest
- 670g jar (2 1/2 cups) tomato passata
- 1/4 cup fresh white breadcrumbs
- 1 1/2 tablespoons grated Parmesan cheese
InstructionsStep 1 Cook pasta following packet directions. Drain well.
Step 2 Place spinach in a large heatproof bowl. Just cover with boiling water and set aside for 30 seconds. Drain then squeeze out excess water. In a large bowl, combine chopped spinach, ricotta, courgette, pine nuts and zest. Season with salt and pepper.
Step 3 Preheat oven to 180ºC. Lightly oil a 1.5L/6 cup-capacity ovenproof baking dish. Spread 1 cup passata over base of dish. Spoon ricotta filling into pasta shells and arrange in a single layer in dish. Pour remaining sauce evenly over pasta then sprinkle with breadcrumbs and Parmesan. Place in oven and bake for 20 minutes, or until breadcrumbs are golden.
|*Make it gluten-free|
|Use gluten-free pasta and bread. Ensure pasta is also gluten-free.|
|Health Food Guide|