Hailey Vacations

Vacations rock! I just spend 5 days cross-country skiing in Sun Valley, Idaho. Hailey to be exact! What an amazing place! Randy and I had so much fun that we didn’t want to leave. We went with friends Margaret and Jim and Nancy and Steve. We had an incredible cabin. It was really a house, three gigantic bedrooms, a huge fireplace, a large modern kitchen and a fire pit in the front yard. It was a dream!

We skied cross-country, which is a great workout for the arms and legs! I took my Isagenix products with me, which the group loved! We’d all start the day with yummy, healthy IsaLean shakes then head out, fueled with the best proteins on the planet, and ski for the day. We packed yummy healthy picnic lunches, so after miles of skiing, we pick a spot and stop to feast on healthy sandwiches and veggies and soups.

We were all so glad to have been doing Isagenix before the vacation. Randy and I have released about 25 pounds apiece (WOW!!!) and inspired Margaret and Nancy to start using Isagenix as well. They both have already released about 10 pounds each and have more energy than ever. The whole group is so excited about the new Isagenix lifestyle. We’re getting in the best shape of our lives, which made cross-country skiing so much more fun.

Skiing was not the only thing we did there … One night had a bar-b-que and a snowball fight in the front yard, another we went out to a lavish dinner in town, one day we took a break from skiing and checked out Hailey in the daytime. We did some shopping and rubbed elbows with handful of celebs! Near the end, one of the locals told us about the river, which was breath-taking.

I have to admit we did party one night. It was a vacation, after all. But even though we did indulge in a few cocktails, we all took some Isagenix Cleanse that night and then the next morning each had a couple of IsaDelights, some Want More Energy and a shot of Ionix and we were good to go. No HANGOVER, no bloat, no weight gain! LOVE THAT!

For more info about how you too can get into the best shape you YOUR LIFE, shoot me an email or give me a call! Also, please sign up for my upcoming newsletter featuring quick and easy gourmet recipes and tips for healthy living!

Freezer Meal Workshop

Last week I took some of my Horizon Foods frozen meat to Robin Curtis’ house for a Wildtree Herbs Freezer Meal Workshop. (A freezer meal workshop is this GENIUS IDEA of where people get together and prepare 10 different entrees all at once to freeze and serve their families! So EFFICIENT and DELICIOUS! http://www.wildtreecooking.blogspot.com/) Of course my antibiotic free, hormone free portion controlled meats are the perfect fit for this endeavor!

Lisa P is getting ready to make chicken fajitas! She says these freezer meals are the perfect compliment for her new lifestyle … she’s also using the Isagenix Nutritional Cleanse products as well. So far she’s released about 20 pounds in a month and a half and has more energy than she ever dreamed of.

She’s changed her lifestyle completely … She and her husband Dan can’t say enough amazing things about how SIMPLE and EASY Isagenix, Horizon Foods and Wildtree products have made it. She went from eating fast food to making healthy food fast!

Way to go Lisa!!

In fact, the ladies had so much fun fixing their meals, I’ve decided to offer hostess tasting parties for Horizon Foods meats. It’s a great way for a hostess to earn a little extra money and introduce her friends to quick and convenient healthy foods that will change the quality of their lives!

For quick and easy recipes, more information on hosting Horizon Foods tasting parties and upcoming Wildtree Herbs freezer meal workshops, please sign up to receive our emails!

Lamb Chops and Wedding Planning

I am nothing if not efficient. That’s why I’ve got an arsenal of weekday gourmet meals that can be made in under 30 minutes. This week, I made lamb chops for my fiancé Randy and I … a nice change from chicken and fish. I prepped the lamb chops within 2 minutes, little salt, pepper and Wildtree Garlic Galore and then sauteed them for 15 minutes.

While they were cooking I did the asparagus … same way as last week, rubbing them with oil on my fingers, then adding salt and pepper … the sweet potato frites were simple too … cut up sweet potatoes, rubbed with garlic grapeseed oil, seasoned to taste with salt and pepper, then sprinkled with a little Parmesan for an additional layer of texture.

The salad, mixed greens with Wildtree Wildberry dressing.

Simple, easy, delicious. Perfect for weekday faire!

On the weekends, I slow down a little and take my time to cook. This weekend however, I did a little multi-tasking. I went to my friend’s baby shower at the top of gorgeous Topanga Canyon. Nancy’s house (her daughter just had the baby) also happens to be the location for my upcoming August wedding!

Lucky for me, the shower was being overseen by Bob Gregory (partiesbycelebrations.com), the hero who’s planning my own big day. Bob and I snuck in a little work between toasts and games, and not only mapped out logistics and locations, but discussed the catering menu as well!

The food at Nancy’s party was catered by Bob Gregory too!

I can’t say enough good things about Bob Gregory and his team! Happily, on this very fun and uber-efficient weekend, I was able to check ‘find location’, and ‘get caterer’ off the wedding to-do list!

If you need more detailed cooking instructions feel free email me at beth.kandell@me.com.

Chilean Sea Bass w/ Roasted Asparagus

Chilean Sea Bass with Roasted Asparagus and Mixed Green Salad

I use individual portions of Horizon Foods flash frozen Chilean sea bass, defrosted in luke warm water for about 15 minutes. (Horizon Foods freezes their fish within an hour of catching on the boat, so I know the fish I’m preparing is fresh) Thaw, then marinate quickly in Teriyaki sauce and pat with Panko breadcrumbs. Cook at 400 degrees for 25 minutes.

While that’s cooking, prepare asparagus for roasting by rubbing with grapeseed oil. TIP: do not put oil directly on asparagus, it will make it soggy. Instead put the oil in our hands and rub it on the spears that way. Salt and pepper to taste, place in Pyrex cooking dish. Cook at 400 degrees for 15-17 in oven with fish.

Then prep salad. Take mixed organic greens, add walnuts, dried cranberries and red onions or scallions, toss with Galeos Miso Salad dressing (14 calories a tbsp!)

Serve fish on a bed of canned Caribbean black beans. Plate asparagus, toss salad.

Enjoy!

Welcome to Beth's Healthy Living

My name is Beth Kandell and my passion is cooking quick and healthy food. I learned a long time ago that the key to good health is avoiding fast foods and consistently preparing meals at home.

Sounds simple, right? Well, in theory it is. But the reality is, if you’re like me, doing this on a day to day basis can be a challenge.

That’s why I decided to start this blog. Over the years I’ve developed hundreds of recipes for healthy, delicious and nutritious meals. My goal is to promote good health by sharing them here with you, and to let you know that with a little preparation, you can cook up healthy fair for your family and friends.

So keep coming back and you’ll learn tips, tools and recipes for gourmet meals that goes from freezer to table in about 30 minutes!