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2023 Healthy Living Trend Report for The Real Fountain of Youth, from Celebrity Chef and Industry Expert Mareya Ibrahim

(Westlake Village, CA) –  Life after 40 is grand.  According to Visa, women over 40 outspend anyone else and will shape where the market goes based on their needs.  Industry expert and trends watcher Mareya Ibrahim, predicts 2023 is the year of the woman over 40 learning to bio hack her biology to slow down the aging process by amping up the antioxidants, powering up on protein and helping their heart and hormone health with her 11th annual “8 great” healthy living trends report. Every year, the award-winning entrepreneur behind the eatCleaner^® brand uncovers what’s next in America’s food, wellness and lifestyle scene. Here, the best-selling author of Eat Like You Give A Fork: The Real Dish on Eating to Thrive, shares what every health-consc...

Your one-stop shop to FIVE amazing, clean, delicious takes on traditional Thanksgiving side dishes!!!

• Quinoa Cranberry Stuffing with ‘Sausage’ and Spinach
• Shiitake Mushroom Pan Gravy with Leeks
• Fennel and Roasted Beet Salad
• Roasted Garlic Mashed Cauliflower
• Roasted Brussels Sprouts with Crisped Turkey Bacon

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Quinoa Cranberry Stuffing with ‘Sausage’ and Spinach

Ingredients:

• 3/4 cups red quinoa (if you can’t find red, use any color you can find)
• 1 1/2 cups low sodium vegetable broth
• 1/2 cup dried cranberries
• 2 tablespoons Earth Balance buttery spread
• 2 links chicken or vegan sausage (try Field Roast)
• 1 tablespoon minced garlic
• 6 cups spinach leaves
• Freshly ground black pepper 
• 2 T pine nuts, toasted

Directions:

1. Simmer the quinoa in the vegetable broth over low heat, until quinoa absorbs all of the liquid, about 15 minutes. Remove from heat and stir the dried cranberries in with the quinoa. Cover and
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When you have a hankerin for a hearty salad…you make my MedMex creation. ✌🏽

Here’s how you elevate each ingredient:

💜Roast the purple sweet potatoes at 400F for 30 min (these were little ones) to bring out their utmost creaminess.
💚Massage that kale with dressing. Sorry @dave.asprey i know how you feel about kale but this is the best way to enjoy it. Get into it good. I used a mix of baba ganoush - smoky and tangy from vinegar- with prepared Greek-style salsa and fresh lemon. Sometimes mixing sauces like a chemist works 😜.
💙Black beans get rinsed well and dressed up wirh a little cumin. Taste them first.
🧡Toasted pumpkin seeds add great crunch and a little warmth. Sprinkle with smoked paprika for more flavor or cayenne for a little kick.
🤍I douse the @violife_foods Greek-style feta with good EVOO and Greek Freak seasoning from @spiceology 
💚Finish wirh fresh cilantro

Each Ingredient should be able to stand on its own 2 feet, and when they come together, they bring all that vibrance to the part...

Turkey? Check. Fixin’s? Check. Centerpiece? Check.

Salmonella? Let’s keep that one off the menu.

On Thanksgiving, being the perfect host or hostess is not just about a beautiful table or delicious food. Above all, it’s about keeping your family and friends food safe, because you don’t want to be remembered as the one who sent their guests to the hospital during the holidays – or even worse.

Food-borne illnesses are a growing problem in the United States, with 1 in 6 Americans becoming sick from them every year. Out of those128,000 are hospitalized, and 3,000 die of foodborne diseases. Stories of E. coli in spinach, salmonella in peanut butter and contaminated cantaloupe are enough to make anyone shudder.

The Savvy 7 are:

1) Shop with your eyes wide open. This means reading labels, becoming knowledgeable about product ingredients and knowing how meats and dairy products should be stored to avoid them going bad. Another thing to look out for: “Avoid any cans or packages that are d...

Ingredients:

• 1 cup quinoa, rinsed
• 3-1/2 cups water, divided
• 1/2 pound lean ground turkey
• 1 large sweet onion, chopped
• 1 medium sweet red pepper, chopped
• 4 garlic cloves, minced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 can (15 ounces each) black beans, rinsed and drained
• 1 can (15 ounces each) cannellini beans, rinsed and drained
• 1 can (28 ounces) crushed tomatoes
• 1 chipotle pepper in adobo sauce, chopped
• 1 tablespoon adobo sauce
• 1 bay leaf
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup minced fresh cilantro

Directions

Can I be honest? These are my absolute favorite fudge bars ever. If that sounds egocentric, I'm sorry (#notsorry). Just try them, you'll see what I mean. The tahini/fudge combo is, well, very enticing!

INGREDIENTS:

• 1 cup tahini (sesame paste)
• ⅓ cup raw coconut oil, room temperature
• ¼ cup pure maple syrup
• ½ teaspoon sea salt
• 1 teaspoon pure vanilla extract
• ¼ cup unsweetened cocoa powder

DIRECTIONS:

1) In a medium bowl, whisk together the tahini and coconut oil until smooth. Add the maple syrup, salt, and vanilla and stir until creamy. Divide the mixture evenly between two small bowls. Whisk the cocoa powder into one bowl.
2) Pour the batter without cocoa powder into an 8-inch baking dish. Dollop the cocoa powder portion on top and use a toothpick or the back of a spoon to swirl the two together and create marble effect (do not stir until combined-the swirls should be distinct). Refrigerate in a sealed container for at least 2 hours or up to overnight to harden.
3) Cut the fud...

Creamy, crunchy and nutrient-packed, this mac and cheese tastes like an indulgence but it’s clean and absolutely addictive! Make it today and watch your family go crazy for it.

Plant-based/Gluten-Free/Allergen-friendly

Ingredients

• 2 cups cauliflower florets, washed with eatCleaner
• 2 tbsp avocado or extra virgin olive oil
• 1 shallot finely chopped
• 2 cloves garlic finely chopped
• 1 1/2 cup unsweetened oat milk or almond milk
• 1/4 cup nutritional yeast 
• 1 tsp fine sea salt
• 1 tsp ground turmeric 
• 1 cup unsalted raw cashews, soaked for at least an hour
• 1/2 tsp pepper 
• pinch paprika 
• 1 lb gluten-free or high protein macaroni elbow noodles 
• 1/3 cup gluten free pretzels, smashed with a mallet
• 1/2 cup dairy-free Parmesan or shredded mozzarella
• organic Non-stick cooking spray 

Directions

1. Preheat oven to 425F.  In a large pot, bring salted water to a full bowl and cook macaroni until al dente (firm to the bite) and steam cauliflower in a steamer basket while macaroni cooks.
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