Thank you Wellness Shoe Store!

Hey guys, I just grabbed a pair of Orthaheel shoes from the Wellness Shoe Store and they fit great! Ive read all about the removable insoles that these shoes have, and after about a week of wearing them my feet feel better, and my back pains have gone away. I’ve read a few articles from people saying that they’ve had really bad back troubles, and how Orthaheel has helpoed them, so I took the plunge myself to see if it were all true and indeed it was! So for those of you who have heard about this brand and are on the fence, do your feet a favor and dont hesitate to get yourself a pair (be sure to ask for Julian or Ulric, those were the reps that helped me).

New Chrome Patent Alegria Shoes

Just ordered a pair of chrome patent clog Alegria Shoes from the Wellness Shoe site. The shoes were absolutely BEAUTIFUL (you can see them by Clicking Here). A friend from work told me about the Alegria brand and said they were incredibly comfortable and I didnt believe it until I actually tried a pair on for myself. They’ve got a great feel, although the rocker bottom was kind of weird to get adjusted to right away. I’ll take pics for you guys once they arrive in the mail!

Take back the power over your cravings!

Among the list of most difficult parts about dieting and improving your eating habits is trying to contend with food cravings. Cravings for food may cause stress, which leads to cheating which brings about more stress and the shame cycle just keeps spiraling downward. Fortunately there are things that you can do to help kill those cravings and keep you on course with your diet. Here we’re going to teach some of those methods to you.

Attempt to determine where your food craving is coming from. At times particular stimuli and triggers are the root cause of cravings for food. That’s why, before you really commit to your diet, you must keep a log of what you eat and what you crave. This can give you an undeniable illustration of what you’re craving and the reason you are craving it. It’ll be much easier to avoid food cravings when you can recognize the external cause of the craving and both avoid it and find better ways to deal with the trigger than eating.

Creating a comforting thought to think to yourself when you have a craving for food is wise. One good reason that cravings for food show up is because we have trained our brains to think about specific kinds of foods at particular times of day. If you come up with a substitute to focus on at those times of day or in those situations, you’ll ultimately retrain your body and brain not to crave the harmful stuff any longer. With the right amount of time and patience anybody can retrain his or her brain.

Changing blood glucose levels, particularly when they get lower, can cause food cravings. When our blood sugar gets low, we often start to hunger for sugary and fatty foods because our bodies want to increase the sugar levels quickly. The simplest way to counteract these types of hunger pangs is to keep your blood sugar as level as possible in the daytime. This is easy enough to accomplish through healthy eating habits. This is why many people believe that five small meals throughout the day is much better than three large ones if you are trying to diet.

Dieting may cause feelings of starvation which usually causes strong cravings for food. When we diet, we tend to eat much less than we generally do because we wish to reduce the amount of calories we take in (because then we can exercise away the pounds we’ve been packing). Thankfully, it is more than possible to eat enough to feel full without taking in too many calories during the day. You simply need to take in the right things. The even better news is that eating the proper foods will help you feel full for long periods of time which can minimize the food cravings that might have been causing you to snack.

Food cravings are the bane to any dieter’s life. They are usually what will cause dieters to be unsuccessful. Figuring out where these cravings originate from can help keep them under control which will help you achieve more dieting success.

Wednesday Wine Tasting

It is Wednesday and for me that means Wandering and Wine Tasting. The triple W!

Today my friends at Little Raven Vineyards shared a great recipe for Red Wine Poached Pears with Blue Cheese. How could I not share pears and blue cheese?

Pears simmered in red wine with spices may seem old hat but adding peppercorns is a new twist for me. Add a wedge of Maytag Blue, your best local blue cheese or heck, splurge for a great French cheese and drizzle with the spiced syrup. A dessert fit for royalty!

If you can find the wines locally, try {and BUY} them and most definitely, make these pears!

Recipe and wine notes from Little Raven Vineyards:

The recipe maximizes the pear’s natural sweetness, combining it with a fruit-forward red wine and highlighting both with a touch of cinnamon and vanilla.

Wine-Poached Pears with Maytag Blue Cheese.

Ingredients:

2 cups red wine (We recommend the Velvet Devil Merlot, 2008, $12 a bottle)
½ cup water
½ cup orange juice
3/4 cup sugar
8-12 peppercorns
1 cinnamon stick
3 inch piece of vanilla bean (or 2 teaspoons of vanilla extract)
4 Bosc or Bartlett pears, slightly under ripe, unblemished, stems attached
6 ounces Maytag blue cheese (If you have a favorite blue cheese, give it a try. There are a number of excellent ones available these days including Rogue River from Oregon or Crater Lake Blue. Make sure to select a high quality blue cheese.)
Directions:

Combine wine, water, orange juice and sugar in a medium stockpot. Stir until the sugar is dissolved. Add peppercorns, cinnamon and vanilla bean. Set aside.

Using a sharp paring knife, slice a small amount from the bottom of each pear to form a flat surface. Gently scoop out the core using a small spoon or melon scoop. Peel each pear using a vegetable peeler.

Place pears into syrup and heat over medium high heat until boiling. Reduce the heat to simmer and cook the pears for 40 to 60 minutes, turning regularly to ensure even coloring. Remove the pears and cool.

Store them in an airtight container up to 2 days until ready to serve.

Return syrup to a gentle boil and cook until reduced by half, about 30 minutes. Strain and store syrup until you are ready to plate up desert. (If you have leftover syrup, try it on ice cream, it is one delicious topping!)

Plate one pear on each plate with a 1.5 ounce wedge of the Maytag blue cheese. Pour 2 tablespoons of syrup over each pear and serve at room temperature.

Delicious! Elegant! Fit for guests!

And now to the tastings {and yes…the purchases}!

Tortoise Creek Wines 2009 Zinfandel, Lodi, California -$13

This red is juicy, ripe, yet possessing a smoldering structure with plenty of acidity and grip. Scents of spice and rose petals grace the nose. The wine is a canvas of blueberry and raspberry flavors, splashed with clove, semi-sweet chocolate, and a hint of cigar box. It is complex, with soft black tea tannins and mouth-watering acidity.

Le Grand Ballon 2009 Sauvignon Blanc, Loire Valley, France -$14

This wine hails from the banks of the Loire River, in the region of Touraine, where Sauvignon Blanc reins. Aromas of white flowers and citrus scents escape from the glass. In the mouth the wine is refreshing, offering flavors of lemongrass, gooseberries, lime zest, and snappy hints of mineral. An ample dollop of acidity makes this white perfect for your favorite seafood dishes.

Since I will miss the Saturday tasting (yeah, I do this several times a week), I am sharing the wines in advance. I have never been steered wrong at LRV, so I am going to give them a thumbs up and if they prove to not be all they claim, I will come back and update this post!

Giovanni Rossi 2008 Le Quattro Dolcetto d’Alba, Serralunga D’Alba, Italy -$19

This is a bright, delicious red, with a sultry mouthfeel. Flavors of pie cherries and blueberries fill the palate. The wine has a spicy, lively profile, with plenty of acidity. Sultry tannins push back against the ripeness. It is the perfect red for Italian dishes that are crusty with cheese or slathered in olive oil.

Gustave Lorentz 2009 Pinot Blanc, Alsace, France -$20

Aromas of melon and lime zest fill the senses. A lush offering in the mouth is layered and complex, blooming in the glass as it warms. Melon hard candy, yellow apples, mineral hints of lanolin, and touches of lemon zest create a portrait of refreshment. The wine lingers in the mouth with a zippy tangerine tone.

Clink, Clink, Salute!