Mood and Food--A connection?

Melissa's Tip of the Week is designed to help you and your family to live happier, healthier lives. View this email in your browser

Can the foods we eat affect our mood? Absolutely, according to a new article that can be found on the NPR website.   http://www.npr.org/blogs/thesalt/2014/07/14/329529110/food-mood-connection-how-you-eat-can-amp-up-or-tamp-down-stress So, I've included the above link, so that you can read the original article, as well, but here's the lowdown: What you eat can stress you out, or it can calm you down.  In times of stress, you will tend to make worse choices, and those choices will typically exacerbate the problem, and cause more stress.  Not surprisingly, the list of foods that you tend to grab when stressed are high in sugar, low in fiber, and generally not great for you.  And they can and will backfire, stressing you out more.  The foods that will fight stress are generally foods you might think of as healthier choices.  Below is a list for you viewing pleasure:   Stress-Busting Foods Eggs Dark, leafy greens like kale or Swiss chard Pumpkin seeds Fish rich in omega-3 fatty acids, like sardines, salmon or canned tuna Flaxseed Dark chocolate Check out the recipe below for a stress busting salad option!

Spinach Salad with Cranberries and Pumpkin Seeds Ingredients: 1 tablespoon honey 1 teaspoon whole-grain Dijon mustard 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons apple cider vinegar 2 tablespoons water 1 tablespoon extra-virgin olive oil 1 (5-ounce) package fresh baby spinach 3/4 cup dried cranberries 1/4 cup salted pumpkinseed kernels, roasted 2 ounces thinly sliced Manchego cheese   Preparation 1. Whisk together first 5 ingredients (through pepper) in a small bowl until smooth. Add the vinegar, 2 tablespoons water, and olive oil, whisking until well-combined. 2. Combine the spinach, cranberries, and pumpkinseeds in a large bowl. Add the vinaigrette, and toss until well-coated. Divide the salad evenly among 4 plates. Arrange the Manchego slices evenly over each salad; serve immediately. The choice is yours.  Decide what quality of life you want, and then go for it!  If you want to feel good, keep the stress down, then you choose to move your body regularly and eat highly nutritious food dense in nutrients.  Let's keep doing it together!  Have a great week--Melissa Questions?  melissaabramovich@eliteclubs.com Parmigiano-Reggiano Baked Eggs with Swiss Chard   butter for the ramekins 2 teaspoons extra-virgin olive oil 2 large garlic cloves, sliced 4 cups packed thinly sliced Swiss chard leaves, or other hearty green leaves (reserve chard stems for another use) 3/4 cup coarsely grated Parmigiano-Reggiano cheese, divided 1 small tomato, halved, seeds removed, diced and divided 4 large eggs 1/4 teaspoon fine sea salt 1/4 teaspoon ground black pepper   Method:  Preheat the oven to 350°F and generously butter 4 (6-ounce) ramekins or small gratin dishes. In a large skillet, heat oil overmedium heat. Add garlic and cook 1 minute. Add chard; cover the skillet and cook, stirring frequently, until chard is tender, 8 to 10minutes; add a few tablespoons water if the skillet begins to dry out. Remove from the heat and pour off any excess liquid.  Stir in 1/2 cup of the cheese and half of the tomato. Spoon the mixture evenly into the prepared ramekins. Break an egg into each ramekin and sprinkle with remaining cheese. Pile remaining tomato around eggs and season with salt and pepper. Place on a baking sheet and bake until egg whites are almost completely set, 15 to 20 minutes. Cool 5 minutes before serving. Nutritional Info:  Per Serving:160 calories (120 from fat), 11g total fat, 5g saturated fat, 200mg cholesterol, 390mg sodium, 3g carbohydrate  (1g dietary fiber, 1g sugar), 12g protein