Can't get enough of this video

Panda was taken away on a stretcher, she was still suffering from pneumonia...now, if she can sing this fantastically & powerfully with pneumonia, I really want to hear her when she is well!

I'm Making Myself Hot

   {Love this awesome and highly motivational NIKE WOMEN video}

Motivation often IS the magical answer to everything you want to do. If you were motivated you would lose that weight, write that book, start the business. I often hear people say "if I could just find the motivation to..." 

But, here's a question: What if motivation never strikes? What are you going to do then?

YOU ARE GOING TO WANT TO GIVE UP - DON'T

What if motivation isn't The Solution to your problems but is a consequence of the actions you take? I believe that there is a dance between motivation and action. The two of them work together to ignite each other. Who makes the first move, the first step? Who leads the dance? That is the question. {Adopted from Izzy Arkin}

"Motivation is the push. Inspiration is the pull."-Natalie DeBruin (I love this response!)
So, motivation is about things that you're supposed to do. Inspiration is about being called to act. Nothing is better than sinking your teeth into a satisfying project because you're in alignment with the magnetic potential that is YOU. How Can I Recharge My Depleted Motivation?

Tracy Anderson Dancer's Body

I absolutely love this topic and exclusive Tracy Anderson's 15 Minutes workout video will help us 

Get into Amazing Shape! If you don't know anything about Tracy Anderson Method, best known with clients including Madonna, Gwyneth Paltrow, Shakira, Jennifer Lopez,... it's tough as a nail but gets results. She initially hoped to become a professional dancer in NY City. After a 40 lb. weight gain, Anderson switched her focus to weight loss/fitness training as a career. Tracy has gym locations in LA, New York City, The Hamptons, and London and has a DVD collection for at-home training. Get Tracy Anderson signature sexy ARMS and amazing ABS! 

A physical transformation isn't possible without the proper diet, which include 100% raw and organic juices and smoothies. According to Tracy, properly prepared power juices and smoothies aid in weight loss and lend an undeniable GLOW.

 Our favorite smoothie recipe:: Peach & Vanila Chai Smoothie

                           2 scoops SHAKLEE 180™ ENERGIZING VANILLA CHAI

1 cup fresh or frozen organic peach slices
1 granny smith green apple

1 cup almond milk

Mix all ingredients together in a blender until frothy. Enjoy!

Positive affirmation for the day:

                     Peace & Love, Linas & Lana 

We Love Your Guts, And Why You Should Too

For some of us, digestive discomfort has become a fact of life. We complain everyday about luck of energy or occasional gas and bloating, assuming that this is inevitable. "If you see a thirty something man with gray hair, or a forty year old woman with bold head, or a fifty year old stroke victim in a coffin, or a sixty-five year old grandpa with shaking hands, or a seventy year old grandma with dementia - look no further than their compromised guts." - says Konstantine Monastyrsky

How to Improve Your Gut Health, by health advocate Kris Carr
{New York Times best-selling author of Crazy Sexy Kitchen Kris Carr is my favorite blogger and speaker, wellness warrior and cancer thriver. Her motto: Make Juice Not War!}
'I decided to forget about cancer and focus my energy on my digestive health instead. Finally, improvements I could see, feel and measure. Hi Sweet Friends, we've all heard the saying, "listen to your gut." Your gut is the epicenter of your mental and physical health. If you want better immunity, efficient digestion, improved clarity and balance, focus on rebuilding your gut health. 

And frankly, our quest for getting well can be downright exhausting! I'm doing everything I can to heal and...why won't the sucker just go away?' 

Read full article here:: kriscarr.com.blog

Hippocrates, the Greek physician, cautioned that

 "All Diseases Begin In The Gut." So, what do we do? How do we feed ourselves properly? The answer is: get back in touch with your body's inner intelligence. No clever doctor or scientist or smart book can calculate for you what you should be eating at 8 a.m. Make no mistake, your body knows the nutrient composition of foods on this planet. Only your body has the unsurpassed intelligence to figure out what it needs at any moment of your life, as your nutritional needs change all the time, explains here:: Dr Natasha Campbell-McBride. in the article: One Man's Meat- Another Man's Poison. She is a medical doctor with two postgraduate degrees in Neurology and Medical Science in Human Nutrition.

We Love Your Guts, And Why You Should Too

In this episode, you will learn …Why you may want to think twice before dropping antibiotics down your throat ( you will be absolutely shocked by how much damage they actually do! 

+ All about leaky gut  and how to heal it.

+ The importance of probiotic foods.

+ Why gut health is so important for expectant mothers.

+ How poor gut health can affect your baby.

+ The link between gut health and autism. 

Click here to watch healthtalks video::  TheWellnessWarrior.com.au  Posted by Jess 

Bloating 101

When your lunch reaches stomach, acids begin the digestive process, but the bulk of the work is handled by the small intestine. There, enzymes process the sugars, protein, and fat and help your body absorb them. Next food arrive in the large intestine (colon) where bacteria finish the job. By-products of bacterial activity in the gut are very important in transporting minerals, vitamins, water, gases and many other nutrients through the gut wall into the bloodstream. As they work, those bacteria release gas, and, voila, your intestines become distended, you feel overly full and crampy. If gas particles aren’t released right away, the stomach expands like a balloon. 

If this sounds like you, the triggers may not be how much you’re eating, but what you’re eating. Try to limit your consumption of starches, grains and artificial sweeteners as they are common culprits. Bloating can also be the sign of a serious health problem. In the human body the absence of good bacteria always comes with pathogenic bacteria getting out of control. The gut epithelium degenerates leading to malabsorbtion, nutritional deficiencies and food intolerances. If the gut flora is damaged, the best foods and supplements in the world may not have a good chance of being broken down and absorbed.

How can you take care of your spectacular gut?
Some will need to go on The GAPS Diet in order to heal from serious issues, and this includes taking strong probiotics to fill their gut with a LOT of healthy bacteria - the 'Big Guns'. Others may need only to get rid of processed foods and eat Real Food, especially fermented foods which can economically  fill your gut with healthy bacteria. Probiotics are live microorganisms that are similar to the beneficial microorganisms naturally found in the human gut. In order to reap the full benefits of taking probiotic supplements stay on them for a minimum of three months — try it and see if you notice a difference! Nobody likes to be rushed, and your digestive system is no exception. Slow down and if you want to learn more about these helpful organisms, 
here read this fact sheet about state-of-the-art, triple encapsulated, 
Optiflora® Probiotic Complex 30 ct.
Trust Your Gut (it's always right). You know more than you think you do. Peace and digestion, Linas & Lana

Thai Red Curry Coconut and Noodle Soup

This is by no means authentic Thai cuisine. It’s full of flavours and so-delicious. And my sinuses are happy for all the steamy, spicy broth. It would be great with whatever veggies you’ve got on hand — I’d love a bowlful with shiitake or enoki mushrooms, red onions, bamboo shoots, Napa cabbage and baby bok choy. The veggies in this recipe are what happened to be in my fridge. And it made a pretty delicious combination. I added extra ginger against those cold germs. And tons of nutritious goodness from some gorgeous heirloom carrots from my veggie box. And I thought I’d cover the rainbow of veggies with some red peppers that were mostly sweet, and just a little bit hot. And through the magic of soup alchemy — we had a gorgeous dinner.  And we’re feeling better already — Ahhhh.

Now, before you get all impressed, you should know that the reason this week is Soup Week is because I've spend the past two weeks sick. We all have colds right now in Chicago... so it was time for a spicy soup. The red curry noodle soup was our choice of soup this week. I used shrimp and tofu but chicken would work, as would simply shrimp or just tofu. The base of the soup is coconut milk and vegetable or chicken broth, and it's delightfully creamy without being heavy.

{Pictures: Lindsay (Toronto)}
Thai Red Curry Noodle Soup: Serves 4

• 2 Tbsp coconut oil
• 2.5 cm (1″) fresh ginger, peeled & cut 
• 2 shallots, peeled & minced
• 2 garlic cloves minced
• 2 red peppers, cut into thin strips
• 3 carrots, cut into matchsticks
• 2 tsp red curry paste
• 165 ml (a 5.6 oz can) coconut milk
• 750 ml (3 cups) vegetable stock
• 5 ml (1Tbsp) organic tamari
• 14 oz firm tofu
• 125g (4.4 oz) brown rice noodles
• 4 collard green leaves, stems removed and chopped
• 1 small head bok choy, sliced 
• 1 handful fresh cilantro leaves, chopped
• 1 handful fresh basil leaves, chopped
•  chili garlic sauce, to taste
• 1 lime, quartered
• 2 stalks lemon grass, white part only

Heat coconut oil in a soup pot or dutch oven over low heat. Saute sweat ginger and shallots until the shallots are soft and translucent.
Cut lemongrass in half lengthwise, and bang it a few time with the back of the knife to release its flavors. Drain the tofu and cut it into bite sized squares. Add it to the pot and saute for 2 more minutes.
Add the red peppers, carrots, and curry paste, stir well. Turn up the heat to medium, pour in the coconut milk and cook for 5 minutes. Add the veggie stock and tamari, stir well and cook for 5 minutes.
Stir in the the bok choy. Add the brown rice noodles, gently pushing them beneath the surface of the broth, simmer for 5 minutes. Rice noodles don't need to simmer like pasta to cook. They simply need to rehydrate in the hot liquid. Add the collard greens and cooked shrimp, cook one more minute, until the collards are bright green.

To serve — use a set of tongs to get a bowlful of noodles and veggies, and top with cilantro, basil & chili garlic sauce. Serve with a squeeze of lime and enjoy HOT!

Adapted from here: The Kitchen Operas {the best recipe you can find on Internet, I nervously follow the recipe and instantly became obsessed, thanks Lindsay}

Notes: You may have to go on an adventure to your local Asian market for curry paste, Thai basil and lemongrass but I promise it’s worth the trip. This soup is perfect for chilly winter weather and leftovers taste even better the next day once the flavors have a chance to settle a bit. If you want to make the soup a little less spicy, omit the Thai chilies. If you love spice, add another! Then come over for dinner—at my house, it’s the spicier the better.

With love and admiration for Thai food,

 kŏr hâi jà-rern aa-hăan!

Enjoy your meal, Linas & Lana

P.S. My favorite local Thai restaurant serves the most delicious Thai Red Curry Soup. I anxiously wrote down in my notebook different flavors that I was tasting so I could recreate it at home. It's a little bit spicy, a tiny bit sweet, and incredibly fragrant from the combination of coconut milk and red curry paste.  You can serve it garnished with scallions and cilantro, or even some crunchy rice crackers. This is a delicious and quick dinner. You may add more of the spices, according to taste. Good-bye February!

Bean soup with chanterelle mushrooms - Pupelių sriuba su voveraitėmis
{with potatoes and carrots, dill, basil and goat cheese}

ngredients 4 servings:• 3 new potatoes • mammoth handful of beans • 2 large handfuls of cock •włoszczyzna : 1 young carrots, 1 little parsley, a piece of leek, celery leaves, parsley and carrots • 1 tablespoon butter • 1 tablespoon extra virgin olive oil • 1 tablespoon chopped fresh dill • 1/2 bunch basil • 2 - 3 tablespoons of cream 22% (for soups) • salt and freshly ground black pepper • to provide : goat cheese, baguette Preparation:

• Vegetables, taps and wash greens. Scrape the potatoes and cut into cubes. Bean crop at the end and cut. Scrape carrots and parsnips and cut into slices. Time to chop.
• In a large wide pan and melt the butter, add the chanterelles and vegetables, season with salt (about 1 tsp) ground black pepper, pour the olive oil and cook stirring occasionally for 5 minutes over medium heat until all ingredients gently fry.
• Pour 1 and 1/2 liter of water (eg mineral), add celery leaves, parsley and carrots and boil. Reduce the heat, cover the pot and simmer vegetables for about 10 - 15 minutes until soft. At the end, add dill and 1 tablespoon coarsely chopped basil.
• Let stand out of the fire. Mix sour cream with 3 tablespoons of cold water, then add a spoonful of soup (about 1/3 cup) while stirring. Transfer the soup to the pot, stir and season if necessary with salt and pepper and serve with the rest of the basil, and goat cheese baguette (optional). Read more in BLOG .

This recipe was adopted:

 From the kitchen of a very creative chef and mom Kwestia Smaku

 {KwestiaSmaku.com is a unique project, including photographs and food arrangements. 
All dishes and desserts are cooked and prepared (and eaten :-) by the author and her friends!} 

Enjoy every day!

Take care of the moments ...

Linas & Lana

Randy Pausch Inspired Millions

The Pittsburgh City Council declared November 19, 2007 to be "Dr. Randy Pausch Day".
A brilliant researcher and gifted teacher, Randy Pausch, the professor at Carnegie Mellon University who inspired countless students in the classroom and others worldwide through his highly acclaimed last lecture, has died of complications from pancreatic cancer. He was 47. He was widely respected in academic circles for a unique interdisciplinary approach, bringing together artists, dramatists and designers to break new ground by working in collaboration with computer scientists. 
Outside the classroom, he gained public fame for delivering what would come to be known as

Click here and go watch the full video:   "The Last Lecture." It will do good to YOU. 

On Sept. 18, 2007, only a month after doctors told him that he had three-to-six months to live following a recurrence of pancreatic cancer, he presented a lecture called "Really Achieving Your Childhood Dreams" to a packed auditorium at Carnegie Mellon.

The moving and often humorous talk recounted his efforts to achieve such childhood dreams as becoming a professional football player, experiencing zero gravity and developing Disney World attractions. In the process, he shared his insights on finding the good in other people, working hard to overcome obstacles and living generously.{Resources: Carnegie Mellon University}

Positive affirmation for the day: "If you lead your life the right way, the karma will take care of itself. The dreams will come to you."-- said Randy Pausch, who inspired all of us.

                                             With love and admiration, 

                                                          Linas and Lana

Israeli Salad

israeli salad + pita chips

Israeli Chopped Salad (Hebrew: סָלָט קָצוּץ‎, salat katsutz) described as the "most well-known national dish of Israel' and are common to much of the Mediterranean and Arab world, isn't just as dish, as much as it is a palette to build your salad dreams upon. Aside from cubed cucumbers and tomatoes, the base salad recipe includes red or green onions, finely minced parsley, a bit of lemon juice, olive oil, sea salt, pepper and you're just going to run out and buy some sumac powder. Not only it is the most phenomenal rusty red flavor--a cross between sour lemon and smoked paprika--it is so wonderful, it's a shame we don't see it in more non-Greek, non-Mediterranean dishes. 

Some of my favorite additions include a can of drained chickpeas, diced bell pepper, a handful of feta cheese or chopped olives. Finely chopped fresh mint or basal leaves are also common, but you can try some dill instead, if that's your thing. Yet, if you really want to show off, my absolute favorite addition to this salad is some broken up pita chips that have been toasted with olive oil, sea salt and either sumac or za'atar. If you make the chips, leave them separate from salad, that people can use to scoop the salad directly into hungry mouths. Finger food is always the most welcome guest at barbeques. 

Pita Chips:: 6 large pitas, cut into 8 wedges each, then each wedge split into two layers {for small chips} or cut into 6 wedges and split {for large, scoopable chips}. Preheat oven to 350 degrees. On a large baking sheet lined with the parchment paper, arrange of the pita slices so they do not overlap. Either brush or spray with olive oil, then sprinkle with sea salt and your spice of choice. Bake for 10 to 15 minutes, or until they begin to color. Let them cool completely before using, or bagging for later. 

{Generally, the cucumbers are not peeled.}

Big Israeli Salad

4 Roma tomatoes, cubed

3 medium or 6 small Israeli cucumber, cubed

1/2 medium red onion, cubed, or 4 scallions, finely sliced

3 tablespoons finely minced fresh, flat-leaf parsley

Juice of half a lemon

2 to 3 tablespoons olive oil

1 1/2 teaspoons sumac powder

Salt and pepper, to taste 

Dressed with fresh lemon juice, olive oil and black pepper. You could also whisk a couple Tbls of tahini into the dressing for a thicker, sesame-coated flavor. I love Cindy's Kitchen All Natural Balsamic Vinaigrette from Whole Foods dressing. 

Click here:: Joanne Weir's Cucumber and Feta Salad Recipe::

But from there, let the salad be your canvas, as the possibilities are endless. 

Shalom, Linas & Lana.