Baby Spinach and Chickpea Stir Fry

• 2 (14 ounce) cans of chickpeas, drained and rinsed
• 4 ounces baby spinach leaves
• 1 (14 ounce) can of chopped tomatoes
• 1 small red chilli, seeded and finely sliced
• 2 garlic cloves, peeled and crushed
• 1 red onion, finely sliced
• 1 teaspoon ground cumin
• 2 tablespoons olive oil

Heat the oil in a  wok and add the cumin and onions, stir fry for approximately 5 minutes.  Add the garlic and chilli and stir fry a further 2 minutes.  Now add the chickpeas and tomatoes.  Reduce the heat and simmer for approximately 10 to 15 minutes.  Add the spinach 1 minute before removing from heat and stir through.  Serve with rice or noodles.  

About the co-contributor:

I am LaTara Ham-Ying, your nature friendly scribe. I have always loved writing and I enjoy making words come to life. Over my 26 year writing journey I have developed curriculum, edited and published magazines and newsletters, taught creative writing courses, wrote a devotional for women, created compelling copy, gave words to a face, audio scripting, and more. As an expert in the field of natural health and living as well as vegan cooking and meal preparation, I have written articles, reports, and sales pages that encourage people to take action. My website is The Natural Writer

Tip 9: Track your eating habits. Keep a notebook, journal or even a blog that of what you are eating, when you are eating, and why you are eating. Are you eating because you are hungry? Or is it emotional? Are you at the computer working? Or are you at the table? You will be amazed at what you learn.

Mediterranean Vegetable Bake

• 3 red onions, sliced
• ¼ cup olive oil
• 2 garlic cloves, peeled and crushed
• 1 eggplant, sliced
• 4 zucchinis, sliced
• 1 red pepper, seeded and cut into quarters
• 1 mozzarella cheese alternative (sliced or shredded)
• ¼ teaspoon oregano
• Handful of fresh chopped basil

Preheat oven to 350F.

Slice the eggplant, place in a bowl and generously sprinkle with salt. Set aside.

Heat the olive oil in a non-stick frying pan and gently sauté onions for approximately 5 minutes.  Add the garlic and sauté a further 2 minutes. Stir in the oregano and mix through. Set aside.

Place the onion and garlic mixture into a non-stick baking try (include any oil too). Now rinse the eggplant and pat dry. Arrange the eggplant slices, zucchini, pepper and mozzarella cheese alternative over the onion mixture. Alternate for a colourful and interesting dish.  Now season with a little pepper if desired and drizzle with a little olive oil. Place in the oven and bake for approximately 1 hour. Serve with fresh chopped basil sprinkled on top.

About the co-contributor:

I am LaTara Ham-Ying, your nature friendly scribe. I have always loved writing and I enjoy making words come to life. Over my 26 year writing journey I have developed curriculum, edited and published magazines and newsletters, taught creative writing courses, wrote a devotional for women, created compelling copy, gave words to a face, audio scripting, and more. As an expert in the field of natural health and living as well as vegan cooking and meal preparation, I have written articles, reports, and sales pages that encourage people to take action. My website is The Natural Writer

Tools and resources are good for your healthy living program because they help you stay on course as you obtain your goals. Realizing that I am not the expert about all the tools and resources available for use, I will share that I have been given some really great suggestions that have helped me during my transition to healthier living.

Case in point, Latara Ham-Ying, who is one of my co-contributors, has been providing excellent resource information about recipes that are not only healthy for you but are fairly easy to create. Heather Moreno, another co-contributor, gave me great advice for alternative ways to workort for times when the knee I injured is in pain. These types of resources have been very helpful to me as I transition to a healthier “me”.

The tools that I’m using during my transition are basis in nature. I wear a pedometer every day to measure the number of steps I walk and how far I walk. When I workout, I have a heart monitor that I use to make sure that I keep abreast of what’s going on with my heart. Since I am a very busy person, I have some in home exercise eqiupment that I use so that I will be able to workout. An additional tool that I use are exercise video such as Zumba that are not only fun but also teaches me new dance moves.

What are some of the resources that you have or tools that you use as you are transitioning to a healthier living? Please feel free to share.

Today’s Tip:

• Latara Ham-Ying: Healthy Living: Resource for Healthy Living

Tip 8: While you may not want to be a vegan or eat raw foods, reading magazines and books in these niches can only help you learn more about being a healthier you.

Couscous and Guacamole Wrap

For the couscous:

• 1 cup dried couscous, cooked according to package instructions
• 2 tablespoons chopped, fresh parsley
• 6 spring onions, finely sliced
• ½ cucumber, finely diced
• 1 tomato, finely diced
• ½ red pepper, finely diced
• ¼ cup extra-virgin olive oil
• Juice of one lemon
• Salt and black pepper
• 4 whole wheat tortillas to serve

For the guacamole:

• 1 ripe avocado, peeled and stoned
• Juice of ½ lemon
• ½ red chili, seeded and finely sliced

Place the cooked couscous in a bowl and add all couscous ingredients.  Mix together well.  Chill for 20 minutes. 

Meanwhile make the guacamole.  Do this immediately before serving or guacamole will brown (although the lemon juice does help prevent this a little).  Place the avocado in a bowl and add the lemon juice and chilli.  Mash with a fork until smooth and season with salt and pepper if desired. 

Warm the tortillas in a hot oven for 2 minutes or in a non-stick pan (one minute on each side).  Divide the couscous mixture into the tortillas and top with the guacamole.  Add a dollop of sour cream or low-fat plain yogurt.  Roll up the wrap and enjoy. 

About the co-contributor:

I am LaTara Ham-Ying, your nature friendly scribe. I have always loved writing and I enjoy making words come to life. Over my 26 year writing journey I have developed curriculum, edited and published magazines and newsletters, taught creative writing courses, wrote a devotional for women, created compelling copy, gave words to a face, audio scripting, and more. As an expert in the field of natural health and living as well as vegan cooking and meal preparation, I have written articles, reports, and sales pages that encourage people to take action. My website is The Natural Writer