Congratulations are in order for Solaris Whole Health client, Tom Russo Jr.! He was just named one of the Top 20 Under 40 in New Jersey by the New Jersey Herald. We are so very proud!
Check out the article here.
Archive for September, 2009
What’s Your Stress Type?
Ever been stressed? You’re probably laughing at me because let’s be real, who hasn’t?
Everybody deals with occasional stress that can elicit a variety of mental and physical reactions. But while occasional stress is natural and even healthy, chronic or acute stress can be harmful. Understanding the way your body responds to stress can help you alleviate stress levels.
Do you crave sweet or salty foods when stressed? Do you become restless or fatigued? Do you feel pain in your joints or experience muscle spasms?
Take the Identi-T-Stress Assessment to find out what stress type you are!
You may be surprised by the results!
Q & A w/Stephanie Solaris
Q: The grilled cheese effect – I saw a book by Suzanne Somers on your shelf when I was waiting. Flipped to something about not eating cheese with bread. Why not, what does it do and what’s the best alternative? And, does a rice cake with cheese have the same effect? – Christine C.
A: The simple answer is do not eat fat with white carbs! Eating fats with white or simple carbohydrates increases insulin and can result in both the bread and the cheese being stored as body fat.
When eaten alone, brown or complex carbohydrates are used by the body for energy, while nutrients are extracted from fats. Fat can only be stored as body fat in the presence of insulin, and dietary fat alone does not increase blood sugar levels enough to set off an insulin response. Adding white / simple carbs to the mix triggers the insulin response that we don’t want. This applies to grilled cheese sandwiches, bagels and cream cheese etc.
So what’s the better alternative? If you absolutely must satisfy your grilled cheese craving, opt for gluten-free bread or brown rice cakes and serve them with cottage cheese or feta cheese. Fall is the time when many people turn to grilled cheese and tomato soup for a simple meal, but there are many other quick, easy, and nutritious options you can make for you and the kids! Applegate Farms has delicious gluten-free chicken nuggets and Bell & Evans has a wide variety of nutritious, ready-to-heat chicken meals as well. You can find their products at King’s, A&P, and Wegman’s.
Stephanie Solaris on Dr. Oz Today!
Today’s the day, everybody! Stephanie’s episode will air on FOX today at 3pm. Click here for a preview. (Stephanie is toward the end of the clip.)
The Losers’ Club: Are You Fed Up Enough to Join?
Oh yes, it’s a real club and our first meeting is on Tuesday, October 6th. We’re a pretty elite club – we boast some of the BIGGEST LOSERS on this side of town. Of course, you can only be a loser to join. However, some good news – we are currently on the hunt for new members!
Yes, you heard right – we are opening our doors to those who are “FED UP”. (In our experience, those with the most to lose become the most active members.) Think of the October 6th meeting as a “try out” session. For those of you with enough courage to come – we look forward to meeting you.
As an added bonus, you will have the opportunity to meet our fearless leader, President of The Losers’ Club, the biggest loser of them all – Stephanie Solaris!
Double entendres and witticisms aside, Stephanie will be teaching a class on permanent weight loss: how to lose weight and how to keep it off after you’ve lost it. Join in on the discussion and fun! For more information, click here. (Fall 2009 Brochure, listing #45, page 12.)
Who: Stephanie Solaris.
What: The Losers’ Club: Are You Fed Up Enough to Join? (class – one night only!)
Where: Watchung Hills Adult School
108 Stirling Rd., Warren, NJ 07059
For directions, click here.
When: Tuesday, October 6th, 2009, 7:30-9pm
How: Sign up by calling (908) 647-4800 ext. 4820 or registering here. (Fill out the registration form on page 23.)
Cold & Flu Season is Coming – Are you Ready?
Did you know…
…an estimated 70% of the body’s immune cells reside in the gastrointestinal (GI) tract, suggesting that maintaining GI health is essential to immune system function and overall health? (Stat courtesy of Metagenics)
Just the other day, I received a friendly reminder in the form of symptoms that cold and flu season has arrived. I was able to fight the symptoms before it turned into anything serious. It also inspired me to write this entry. Follow the tips I’m about to give you and stay healthy this fall/winter!
What I Recommend…
TIP 1: Take natural herbs and vitamins when you have that “I think I’m getting sick” feeling. This is the time for prevention.
USE: Ultra Potent-C Powder to keep the immune system strong. The first day you begin feeling symptoms –
TIP 2: Stimulate your thymus by tapping on it for about a minute. (It’s located behind your sternum.)
USE: Immune Response Pack to fight the symptoms before they have a chance to develop into anything. It’s a powerful 2-day immune boosting supplement packed with nutrients that begins working almost immediately after you take it.
TIP 3: Keep germs at bay and always wash your hands!
TIP 4: Be mindful of your digestion. If you experience any diarrhea or constipation, take care of it right away to prevent from catching a cold or the flu. I suggest drinking plenty of water and taking a daily probiotic to stimulate the good flora in your digestive track to keep it going strong.
Contact us at (732) 667-3209 if you have any questions or would like to stock up on products (orders@solariswholehealth.com or visit the ONLINE STORE) for the upcoming cold and flu season!
Stephanie Solaris on Dr. Oz!
It’s only a matter of time before Ms. Stephanie Solaris becomes a national superstar! Well, maybe we’re just a bit bias and overzealous here at Solaris Whole Health, but we’re just so excited!
Yesterday afternoon, Stephanie headed to New York for a taping of Dr. Oz’s show. For those of you unfamiliar with Dr. Oz – one word: OPRAH. Her only expectation was to relax and enjoy the show – little did she know that only moments upon arrival, she would have the pleasure of meeting several producers and have the opportunity to be ON the show!
Watch Stephanie dangle a colon on Dr. Oz , 3pm, FOX, the second or third week of September (we’ll keep you posted)!
On The Menu For Fall 2009: Part 2
Feature by Kook’s Korner Chef Lexy
MAIN COURSE: Mom’s Chicken Marengo
Prep time: 20-25 min Serves 6
Ingredients
2 pounds (hormone/antibiotic free) skinless boneless chicken thighs
1 large onion diced
2 cloves garlic crushed
1 can organic chicken stock
2 Tbs tomato paste
1/4 tsp dried thyme
1C organic white wine or chicken stock
1 pound organic fresh mushrooms cut in quarters
16 small white boiling onions – peeled
16-20 organic grape tomatoes
Salt and pepper
Chopped fresh parsley for garnish
Directions
1. Lightly sprinkle chicken thighs with salt and pepper
2. Coat deep pan or dutch oven with cooking spray then add oil and heat over medium hi heat till hot
3. Saute chicken for 2-3 minutes per side – until lightly browned then remove chicken from pan
4. Saute onions and garlic for 2-3 minutes then add can of chicken stock and tomato paste. Stir to mix
5. Return chicken to pan and cook for 15 minutes
6. Add 1c white wine or chicken stock, mushrooms, small boiling onions and thyme
7. Bring back to boil, cover and reduce heat and simmer for another 15 minutes. Adjustseasonings to taste
8. Add grape tomatoes and simmer 2 minutes or till thoroughly heated
9. Sprinkle with chopped parsley and serve
Kook’s Notes:
Mom’s original recipe calls for veal and we love when she makes it. Lately I have been using chicken thighs. I’ll bet pork tenderloin or turkey tenderloin would make a delicious marengo. Substitute a box of frozen small onions if you are short on time.
This dish can be made in advance and is an impressive buffet or party dish. Don’t add the little grape tomatoes or parsley till you are ready to serve. If you want a thicker sauce, add 1-2 Tbsp of arrowroot.
DESSERT: Lexy’s Autumn Fruit Compote
Prep Time: 5 min Serves 4
Ingredients
2 apples
2 pears
Handful of dried cranberries
1 tsp vanilla
1 C water
Directions
1. Core apples and pears then cut in chunks
2. Heat water in pot and add pears, apples, cranberries, vanilla
3. Bring to a boil then cover and reduce to med lo heat
4. Cook for 1/2 hour or till fruit is soft when pierced with a fork
5. Check mid way through to see if more water is needed
6. Lightly mash fruit leaving the compote on the chunky side
Kooks Notes:
A light dessert that is so easy to make. The compote changes with each season. In the summer I make it with blueberries or peaches. Serve cold or warm in champagne or sherbet glasses and top with chopped toasted almonds for a special treat.
Check the fridge for any leftovers and use as an afternoon pick-me-up snack!
Solaris Gets A Face Lift!
Solaris Whole Health debuted their NEW monthly newsletter today!
If you haven’t received the NEW SEPTEMBER ISSUE yet, sign up for our mailing list by clicking here or visiting our website.
Got any questions, compliments, critiques you’d like to throw our way? We welcome them all! Let us know what you think.
On the Menu for Fall 2009: Part 1
Feature by Kook’s Korner Chef Lexy
APPETIZER: Sister’s Ugly Dip
Prep Time: 10 min Serves 4-6
Ingredients
1 avocado diced
2 tomatoes diced
3 green onions sliced
1 small can chopped ripe olives
1 small can green chilies
4 Tbs vinegar
4 Tbs olive oil
Directions
1. Pour vinegar and oil over chopped vegetables
2. Chill for 4 hours
3. Serve with brown rice crackers or flax seed tortilla chips
Kooks Notes:
This dip is definitely not ugly in appearance or to the taste. Don’t know how it got it’s name, but do know that in my family, there are no leftovers. Use organic vegetables!
SOUP: YiaYia’s Lentil Soup
Prep Time: 15 min Serves 4
Ingredients
1 C lentils
1/2 C tomato sauce
2 carrots sliced in quarter inch rounds
2 stalks celery sliced in quarter inch half moons
1 large onion finely chopped
2 cloves garlic minced
1 Tbs cider vinegar or vinegar of your choice
4 Tbs extra virgin olive oil
5 C water
Salt and pepper to taste
Directions
1. Heat olive oil in soup pot, and lightly brown onion and garlic
2. Add vinegar and continue browning for 1 minute
3. Add remaining ingredients, bring to a boil
4. Reduce heat and simmer on medium low for 1/2 hour
Kook’s Notes:
YiaYia always made this soup during Lent. The recipe has been passed down through three generations and can be found on our tables when the Autumn weather appears.
A healthy robust soup for a meatless dinner or lunch. Serve with gluten free toast, rolls, corn chips and your favorite salad. Purchase organic veggies and lentils whenever possible.
Solaris Whole Health: The Blog 