• Skip to main content
  • Skip to footer

Dawna Stone

You Can Have A Better Life

  • Home
  • About Dawna
  • Speaking
  • Blog
  • Contact

Healthy Eating Tips

Homemade Cranberry Almond Granola

February 23, 2016 by Dawna Stone

There's something very satisfying about making homemade granola. For starters, you know exactly what ingredients are going into the mixture, and you can make a big batch that can feed you and your family for days.

Cranberry almond granola close_sml

I often make the granola during the weekend in preparation for the coming week's breakfasts. My favorite morning meal at the moment in a Dark Cherry Smoothie Bowl (recipe coming later this week) sprinkled with this Cherry Almond Granola. But the possibilities of breakfast combinations are endless.

In addition to breakfast, this granola makes for a great afternoon snack. My kids love enjoying it right after school… the flavor and crunch is always a hit.

cranberry almond granola plate_sml

I hope you enjoy this homemade granola…perhaps it'll inspire you to create your very own favorite breakfast bowl combinations.

Homemade Cranberry Almond Granola
  • CourseBreakfast, Snack
Servings
8
Servings
8
Homemade Cranberry Almond Granola
  • CourseBreakfast, Snack
Servings
8
Servings
8
Ingredients
  • 2cups organic gluten-free oats
  • 1tbsp coconut oilmelted
  • 1tbsp honey(or maple syrup for vegan version)
  • 1tbsp almond butter
  • 1tsp vanilla
  • 1tbsp sliced almonds
Servings:
Instructions
  1. Preheat oven to 350°F.
  2. In a medium bowl mix together the coconut oil, honey (or syrup), almond butter and vanilla. Mix until smooth.
  3. Add oats and almonds and mix until completely coated. Spread on a parchment paper lined baking tray and back at 350°F for 12-15 minutes or until golden brown.
Share this Recipe
  • Twitter
  • Facebook
  • Google+
  • Pinterest

Quinoa Salad with Black Beans and Avocado

November 20, 2013 by Dawna Stone

Wheat-free, gluten-free, high in protein and low in calories (in other words, incredibly healthy), quinoa is often called a ‘SUPER food'. Combined with just the right ingredients, you have yourself a SUPER (“Healthy You” approved) recipe. Another benefit? This delicious meal is made in almost no time. Enjoy and please tell me what you think by commenting below!

Quinoa Salad with Black Beans and Avocado
Servings
4
Servings
4
Quinoa Salad with Black Beans and Avocado
Servings
4
Servings
4
Ingredients
  • 1cup uncooked quinoa
  • 2cups water
  • 2tablespoons extra virgin olive oil
  • 2tablespoons lime juice
  • 1/4teaspoon sea salt
  • 1/4teaspoon Ground black pepper
  • 1cup fresh, frozen or canned corn(thawed if using frozen)
  • 1 avocadopitted, peeled, and chopped
  • 8-10 cherry tomatoeshalved
  • 1can (15 ounces) black beansrinsed and drained
Servings:
Instructions
  1. In a saucepan over medium-high heat, combine the quinoa and water and bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes, or until the water is absorbed. Set aside, covered, to steam for 5 minutes. Fluff the quinoa with a fork and transfer to a bowl. Cover and refrigerate for at least 1 hour, or until chilled.
  2. In a small bowl, whisk together the oil, lime juice, salt, and pepper.
  3. Add the corn, avocado, tomatoes, and black beans to the quinoa and stir to combine. Add the lime dressing and stir gently. Refrigerate for 30 minutes before serving.
Share this Recipe
  • Twitter
  • Facebook
  • Google+
  • Pinterest

Perfect Penne and Pesto

November 23, 2013 by Dawna Stone

Simple, yet classic – what more could you need? Made with brown rice pasta, this flavorful penne and pesto is a perfectly healthy meal.

Perfect Penne and Pesto
Servings
4
Servings
4
Perfect Penne and Pesto
Servings
4
Servings
4
Ingredients
  • 8oz brown rice penne pasta
  • 2cups basil
  • 1/4cup pine nuts
  • 1clove garlic
  • 1/4cup extra virgin olive oil
  • 1/4teaspoon salt
  • 1/4teaspoon Ground black pepper
Servings:
Instructions
  1. Cook pasta according to package directions.
  2. In a food processor, pulse pine nuts until finely ground.
  3. Add basil, garlic, salt and pepper, and pulse until finely chopped.
  4. Slowly pour in olive oil as your pulse.
  5. Transfer pesto to a bowl and toss with penne.
Share this Recipe
  • Twitter
  • Facebook
  • Google+
  • Pinterest

Mushroom Risotto

November 8, 2013 by Dawna Stone

This mushroom risotto calls for a little time and care, but is well worth the TLC!

Mushroom Risotto
Servings Prep Time
4 45minutes
Servings Prep Time
4 45minutes
Mushroom Risotto
Servings Prep Time
4 45minutes
Servings Prep Time
4 45minutes
Ingredients
  • 1cup Arborio rice or other risotto rice
  • 1cup mushrooms of your choice(crimini, shitaki, etc.)
  • 4cups chicken or vegetable broth(organic and reduced sodium preferred)
  • 1tablespoon olive oil
  • 2cloves garlic
  • 3/4cup shallotschopped
  • 1/4teaspoon salt
Servings:
Instructions
  1. In saucepan, warm broth on low heat.
  2. Heat olive oil in medium-large saucepan over medium-high heat. Add mushrooms, shallots and garlic, and cook until shallots are translucent (approximately 2-3 minutes). Add rice and salt to the mushroom mixture, and stir to coat.
  3. Stir 1/2 cup hot broth into rice mixture, and cook on medium-low heat, stirring constantly.
  4. When broth is almost completely absorbed, add another 1/2 cup hot broth, and continue to stir.
  5. Repeat until all broth has been absorbed in 1/2 cup increments.
  6. Expect 30 to 45 minutes of total cooking time.
Share this Recipe
  • Twitter
  • Facebook
  • Google+
  • Pinterest

How Do You Proceed After Weight Loss Success?

September 17, 2017 by Dawna Stone

Happy celebrating winning success woman sunsetI want to personally congratulate everyone who participated in the 14-Day Healthy You Challenge! Based on the feedback, participants lost 6-12 pounds during the two weeks and many are saying they feel better than ever!

One of the main questions I’m receiving now is how to progress once the initial two weeks on the program is complete. I hope this post will help you with continued success once you’ve completed the 14-Day Healthy You! program. For those that didn’t participate in the challenge, this post should still give you some insight on how to move forward after following any successful weight loss program.

Although the Healthy You Challenge focused on eliminating certain foods and progressing to a 100% clean diet, I understand that this may not always be realistic. Also, I realize that people don’t want to be on a “diet” forever. This is precisely why I developed the program in such a way that allows people to incorporate their favorite foods after the initial 14 days. To avoid feeling deprived, just be sure to indulge in moderation and follow a few simple tips:

Consume Previously Eliminated Food Moderately
I’m sure there are people who eat a perfectly clean diet all of the time. I am not one of them. The good news? You don’t have to adhere to a 100% clean diet 365 days a year. You can still lead a healthy lifestyle, maintain an ideal weight and even lose pounds if you sometimes indulge in your favorite foods. But be mindful and continue consuming previously eliminated food moderately. Additionally, incorporate meals from the Healthy You Challenge alongside your own recipes.

Pay Attention, Listen to Your Body, and Adjust Accordingly
Pay attention to how your body reacts to the reintroduction of some of the eliminated foods. For example, you may find that you feel fine after adding wheat back into your diet, but that dairy upsets your stomach. Or perhaps you notice you feel better without wheat in your diet. By slowly clearing your system of sugar, wheat, dairy, processed foods and other questionable items, you will better understand the likelihood of specific foods negatively affecting your body. Although I love bread, pizza and pastries, I’ve learned that my body doesn’t deal well with an overabundance of wheat (moderation is fine, but too much causes stomach discomfort). I found that as long as I only eat wheat at one meal a day (rather than all three), I feel fine.

Put Thought into Culinary Choices
Really think about what you are choosing to eat and if there are healthier substitutions for those items. When adding wheat back into your diet, choose whole grains. Choose whole wheat bread instead of white. Choose brown rice over white. For meat, choose organic whenever possible and select lean cuts. If you want to enjoy an alcoholic beverage, choose wine over a higher-calorie mixed drink.

For Additional Weight Loss, Stay on the Clean Phase
You may discover that you feel so good after completing the Clean Phase of the Healthy You! program that you want to continue this way of eating, allowing you to healthfully drop additional weight. If you still have 20 or more pounds to lose, I suggest staying on the Clean Phase for at least one more week.

Remember: After week two, you choose how to move forward. Some people start to feel so good and drop weight so quickly by the end of week two, they want to continue to eat clean. Others, no matter the positive progress, can’t fathom another day without one of the eliminated foods (I understand how they feel!). Again, this is the beauty of the Healthy You Challenge; the two weeks provide a jump start on your weight loss while simultaneously giving you the tools to change your eating habits for life. Just two weeks of healthier eating often prove enough to forever change the way you look at what you put into your body.

It’s often difficult for people to know how to proceed after finishing the Healthy You! program or any other weight loss program. Many are fearful of returning to old eating patterns. The best way to avoid this is to continue to incorporate some of the meals and or snacks that you enjoyed during the program. Should you find yourself slipping back into old, unhealthy eating habits after completing the 14-day Healthy You Challenge simply recommence the 14-day plan. Another week on the Elimination Phase plus another on the Clean Phase will get you back on track.

Use what you learned to help you make smart choices going forward. Personally, I consume wheat, dairy, sugar and alcohol in moderation and only on occasion. I try to drastically reduce or completely eliminate my intake of red meat, artificial sweeteners and highly processed foods. Based on my personal experience, the cleaner your diet, the more weight you’ll continue to lose and the healthier you’ll feel.

No matter what you decide, I am here to help and will continue to offer healthy eating tips, recipes, videos and encouragement along the way.  Don’t stress about the foods you eat – just be mindful. And remember, we will be doing another Healthy You Challenge in the future. I hope you will join me!

Chicken and Vegetable Stir Fry

October 15, 2013 by Dawna Stone

This Healthy You Diet recipe combines vegetables and protein in a single dish (woo-hoo!) and offers a variety of flavors and textures. I enjoy raw vegetables, but I really love incorporating them in a healthy, cooked meal. Additionally, this stir-fry recipe makes for the perfect weeknight meal as it is fast, easy and can serve as few or as many as you'd like!

Other great vegetables to add to the recipe include mushrooms and/or yellow, orange & red peppers. Don't be afraid to mix and match your veggies – you can never have too many!

Chicken and Vegetable Stir-Fry
Servings
4
Servings
4
Chicken and Vegetable Stir-Fry
Servings
4
Servings
4
Ingredients
  • 1cup uncooked brown rice
  • pinch sea salt
  • 1/4cup low-sodium chicken broth
  • 2tablespoons gluten-free soy sauce or tamari
  • 1teaspoon vegetable oil
  • 4 boneless, skinless chicken breast halvessliced into 1/4
  • 1tablespoon minced garlic
  • 2teaspoons grated fresh ginger
  • 2cups broccoli florets
  • 1cup snap or snow peas
  • 1/2cup chopped carrots
  • 2cups baby spinach
  • 1cup bean sprouts
  • 3 scallionschopped
Servings:
Instructions
  1. Cook the rice according to package directions.
  2. Meanwhile, in a small bowl, whisk together the broth and soy sauce or tamari. Set aside.
  3. In a large skillet over medium-high heat, heat the oil and swirl the pan to coat. Cook the chicken, stirring, for 3 to 4 minutes, or until it browns and is partially cooked. Add the garlic and ginger and cook, stirring constantly, for 15 seconds. Add the broccoli, peas, and carrots and cook, stirring constantly, for 3 to 4 minutes, or until tender-crisp. Add the spinach, sprouts, scallions, and reserved broth mixture. Cook, stirring constantly, for 3 to 4 minutes, or until the spinach wilts and the chicken is no longer pink and the juices run clear.
  4. Fluff the rice with a fork and divide among 4 plates. Spoon the chicken mixture over the rice and serve.
Share this Recipe
  • Twitter
  • Facebook
  • Google+
  • Pinterest
  • Go to page 1
  • Go to page 2
  • Go to page 3
  • Interim pages omitted …
  • Go to page 5
  • Go to Next Page »

Footer

Site

  • About Dawna
  • Speaking
  • Contact Dawna Stone

Write A Book

  • Blog Posts
  • Books
  • Course

Improve Your Life

  • Blog Post
  • Books

Improve Your Health

  • Blog Posts
  • Recipes
  • Books
  • Course

Get In Touch

Follow me on Social Media
FacebookTwitterPintrestInstagram

DAWNA STONE All Rights Reserved – Copyright © 2021

Copyright © 2023 · Dawna Stone on Genesis Framework · WordPress · Log in