Friday Musings

"It's Friday!" Two words, so much possibility.

I remember when that sentence was magic. It meant freedom and fun, sleeping in and staying up late.

Now that I work from home, Fridays aren't nearly as exciting as they used to be. The divide between work and home is so subtle that sometimes I forget where one starts and the other ends.

Of course, I'm not alone in this. Almost every entrepreneur faces this lack of distinction when they start working from home, when suddenly their commute becomes a shuffle, their guest room becomes an office.

It's particularly difficult when I've left something undone. While at a 9-5 job I could shut down my computer and leave everything behind until Monday, at home the office never closes. The temptation to do " just one more thing" is strong, and before I know it the weekend is over, leaving me at a Monday that feels like, well, a Monday with no weekend memories to share.

I think it's about letting go. If my 9-5 boss could let me finish my project on Monday, could I let myself do the same now that I'm in charge?

Then again, there are weekends when I have events and classes. This weekend I'm presenting "Change Your Food, Change Your Life," at a church in Maryland. My Saturday will be half of a Saturday, playtime sandwiching work with some adventure on the side.

The key is to take the weekend with me into my workshop, to make the work fun, to let myself feel freedom in the work.

And then to let it all go, close down my computer and stay out of my office... until Monday.

Sad News for Tilapia Fans

If you've been looking to tilapia for your Omega-3's, I've got some bad news. It turns out that farm-raised tilapia is not only low in Omega-3's, it's high in Omega-6's, the type of fat that most Americans already eat in dangerously high amounts. According to a study published in the July issue of the Journal of the American Dietetic Association, "tilapia contains more omega-6s than bacon, doughnuts or 80 percent-lean hamburger." Yikes!

While we do need Omega-6's in our diet, the key is to keep the ratio of 3's to 6's at 1:1. Most Americans' ratios are way out of whack, looking more like 15-1.

So what are some good (as of yet!) sources of Omega-3's?
Walnuts
Fish Oil
Extra Virgin Olive Oil
Wild Alaskan Salmon
Flaxseeds

Sugar Quiz

Sugar is sneaky! Think you know where it's hiding? Test your skills with this sugar quiz.

Get Your Grill On

Summer time is grilling time! But what’s a healthy person to do when everything is burgers and dogs? It’s time to reinvent the BBQ! Here are a few ideas to make sure your summer fun doesn’t interfere with your summer health.

Think Inside the Bun
Instead of the typical hotdogs and hamburgers, get adventurous with new protein sources. Try salmon burgers! Combine cooked or canned Wild Alaskan salmon with breadcrumbs, an egg, onions and whatever flavoring you like: organic BBQ sauce, soy sauce and fresh ginger, or teriyaki sauce. Form into patties and grill until cooked through, about 4 minutes on each side.

Make Room for the Green
Don’t forget your greens! Just because you’ve got the grill out doesn’t mean you can’t enjoy a fantastic salad. Try cutting endive, romaine, radicchio or whatever is fresh at the farmer’s market in half and rubbing with olive oil. Put cut side down on the grill and let wilt for a few minutes. Flip. Repeat. Then remove from the heat and top with a dash of balsamic vinegar and a sprinkle of your favorite cheese (I love pecorino romano).

Fun with Fruit
Before you shut the grill down for the night, make sure you get dessert cooking. There is nothing more delicious than fresh fruit warmed by the fire. Try this simple and tasty dessert recipe at your next BBQ and you’ll be the hit of the party.

Grilled Fruit Sundaes
serves 6

2 ripe but firm plums
2 ripe but firm peaches
2 ripe but firm nectarines
1 large tub of Greek yogurt
1 cup of granola

1. Cut the plums, peaches and nectarines in half and remove pits.
2. Lightly coat the cut side of the fruit with olive oil.
3. Place fruit on a medium hot grill, cut side down, and cook for a 5-8 minutes, checking after a few minutes to prevent burning. Remove from the grill.
4. Remove the fruit from the grill and cut it into bite-sized pieces.
5. Put yogurt into six bowls. Top with the grilled fruit and sprinkle with granola.

Welcome

Welcome to the Boundless Bites blog! I'm excited to share more recipes, lifestyle ideas and general musings about being a healthy person in this crazy world. I hope you'll come back often for updates and share your thoughts in the comment section.