Younger Next Week by Elisa Zied

When my kids were younger, it was easy to make excuses for my lack of self-care, like regular exercise or some mysterious thing I’d read about called “me time”. But as the kids get older (and I get older too) my stubborn refusal to put myself somewhere on my to-do list isn’t cutting it anymore. Entering my 40s, I vowed to do better (read: “Project 40“). But now, two years later, I haven’t made nearly enough progress.

That all became crystal clear when I got the new book by fellow dietitian Elisa Zied, Younger Next Week. Elisa, a mom of two boys who motivates 44,000+ people through her popular Twitter feed, says she wrote the book because she knew a lot of women who were letting the stress of everyday life get in the way of looking and feeling their best.

Yep, that sounds familiar.

Younger Next Week is my reminder that making healthy tweaks to my diet, incorporating relaxation techniques, and making fitness a priority aren’t optional if I want to look and feel younger than my 42 years. The book opens with a quiz to find out where you’re starting (my score showed definite room for improvement) then presents a 7-Day Vitality Plan that includes a meal plan and recipes, guidelines for exercise, and tips for handling stress.

Elisa calls her book “a permission slip” for women to prioritize taking care of of themselves.

Just what I need. How about you?

I’m hosting a giveaway of one copy of Younger Next Week.  To enter, leave a comment telling me why YOU need this book. For one additional entry, “like” Elisa on Facebook or follow her on Twitter, then leave me a comment telling me that you did. Giveaway ends Monday April 7th at noon Eastern Time. (US residents only, please.)

As a bonus, here’s a recipe from the book, Romaine Salad With Raspberries, which I tried and loved (I used mixed greens because that’s what I had).

Romaine Salad with Raspberries from Younger Next Week by Elisa Zied

5.0 from 1 reviews

Romaine Salad With Raspberries
Prep time: 
Total time: 

Serves: 7

  • Dressing:
  • 1 cup fresh raspberries
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • ½ teaspoon Dijon mustard
  • ¼ cup olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Salad:
  • 5 cups torn romaine lettuce
  • ½ medium red onion, peeled and thinly sliced
  • 1 small red bell pepper, seeded, deribbed and thinly sliced
  • 1 cup fresh raspberries
  • ¼ cup toasted walnuts

  1. Prepare the dressing by placing the raspberries in a fine sieve over a small bowl to catch the juice. Using a fork, mash the raspberries to extract their juice. Disard the pulp. Add the lemon juice, honey and mustard to the raspberry juice and whisk. Slowly add the olive oil in a thin stream, whisking constantly until the dressing has emulsified. Stir in the salt and pepper and set the dressing aside.
  2. Place the romaine lettuce, onion and bell peppers in a large bowl. Add the whole raspberries and the dressing and toss gently.
  3. Spoon the salad onto individual plates and garnish with walnuts. Serve at once.

Disclaimer: I received a copy of Younger Next Week.


{Recipe} Homemade Barbecue Sauce

by Sally on March 18, 2014

Homemade BBQ Sauce from Real Mom Nutrition

At our house, we love barbecue sauce for dipping and brushing on grilled meats. I used to buy the bottled kind but wasn’t pleased with some of the ingredients, like preservatives and high fructose corn syrup. So I went searching for a simple homemade version and found this one from Aviva Goldfarb of The Six O’Clock Scramble. It quickly became my go-to bbq sauce until one night when my husband was tasked with making it. He misread the directions and added the wrong amounts of just about everything. Turned out, we liked it even more! (Aviva’s recipe also calls for heating it in a saucepan until it thickens, but I’m too lazy for that.) Whether you use Aviva’s version or my husband’s, I think you’ll like this sweet, tangy sauce that’s so simple to make.

5.0 from 1 reviews

Simple Homemade Barbecue Sauce

  • 1 cup ketchup
  • ⅓ cup Worcestershire sauce
  • ⅓ cup red wine vinegar
  • 2 tablespoons honey
  • 1 teaspoon garlic powder
  • Juice of ½ lemon

  1. Combine all ingredients. Store in an airtight container in the refrigerator.



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{Recipe} Dark Chocolate Mixed Nut Butter

February 20, 2014

I’m a sucker for chocolate nut butters and can’t be trusted in the house alone with the store-bought kinds, which tend to be very sweet. So I make my own in smaller, less expensive batches that are still chocolately but not as sugary. All you need for this recipe is 2 cups of mixed nuts and […]

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{Recipe} Easy Homemade Pizza Sauce

February 13, 2014

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{Recipe} Peaches & Vanilla Green Smoothie

February 5, 2014

The Polar Vortex got me dreaming of warmer temperatures in faraway places–where thermometers have never seen minus 10 degrees at high noon and where you don’t need to wear a ski mask to take out the recycling. That was the inspiration for this smoothie, a new favorite of mine. Close your eyes and it’s part […]

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{Recipe} Banana Oatmeal Cups

January 2, 2014

When I first made these oatmeal cups by Roni from Green Light Bites a few years ago, I fell in love with them–because I always had the ingredients on hand, because they were the perfect thing to grab as a breakfast or quick snack or pop into lunchboxes, and because my kids gobble them up. I […]

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5 Last-Minute Holiday Food Gifts

December 15, 2013

I get a little frazzled around the holidays. That means I don’t always plan ahead (read: I never plan ahead) and gather little gifts for friends and party hosts. Since I love to cook and bake, food gifts are a natural choice. So when I need something fast, I turn to things I already have on […]

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Make-Ahead Green Smoothie Packets

December 6, 2013

I’ve seen these make-ahead smoothie kits all over Pinterest. But I wasn’t convinced until my friend Kelly recently texted me to report that yes, freezing fresh spinach totally works. Kelly and I, who share a love of green smoothies, often bemoaned the fact that the small box of spinach was never enough–but the jumbo one […]

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