Welcome to The Zin Diva, LLC!

I have a big development to announce! I officially own my own business, The Zin Diva, LLC! My business provides personalized wine service and education for parties and events.

As a Level 1 Sommelier and Certified Specialist of Wine, I love sharing my passion for food and wine both in my business, The Zin Diva, LLC, and through blogging.

The Zin Diva, LLC, provides sommelier and wine education services for your parties and events. I work with you to select wines to match your theme, menu, budget, personal tastes, and guest list. I bring the wines to your event and serve them at the right temperature and in the setting you prefer such as at a tasting table, sit-down dinner, or cocktail party. To indulge the senses further, I use Riedel wine glasses, which enhance the aromas and flavors of your wine selections.

You and your guests will receive the level of wine education you want to include pairing people with wines they’ll like, answering questions, displaying maps, and providing handouts when desired.
When I’m not planning wine events, I blog about my wine, food, and cooking experiences in detail at www.ZinDiva.com and in short form at Twitter using @Zin_Diva and on “The Zin Diva” at facebook.
I love to cook and share food with family and friends. What better way to get the word out on my latest recipe than with blogging? No more forgetting to email a recipe to someone who asked for it–all the information is online and ready to use. 🙂
As you can probably tell, I love learning about and drinking wine, pairing food and wine, and hosting wine tastings and parties. Ask me about planning a wine tasting for your group or providing wine service at your event by contacting me at beth.taylor@zindiva.com or 703-249-WINE.

Progress!

Since I started my low-glycemic diet with The Energy Club 2.5 weeks ago, I can tell that I’m losing weight and inches. My work pants fit just a bit looser. Just last Friday I fit into the jeans I bought last summer but couldn’t reasonably fit into after Christmas. As of last Wednesday, I’ve even lost five lbs according to the “official” gym weigh-ins. That’s a really good feeling.

The low-glycemic diet is working better for me than I ever would have thought. I really don’t get the same types of hunger pangs or blood sugar lows that make me feel like I’m about to scream. I haven’t experienced my typical morning and afternoon low points that I had attributed to Circadian Rhythms. I’ve been waking up more refreshed and ready to accomplish something during the day.

I’ve started to figure out what kind of schedule I need to have to eat healthy, yummy food all week.

Sunday I need to do my wholesale club shopping to buy my fruits and veggies for the week. Sunday night and Monday night I make my healthy high protein, high veggie content entrée for the week. So far it’s been the Turkey Bean Chili and then another soup last week, Black Bean, Sweet Potato, & Italian Turkey Sausage. I made the “Italian Turkey Sausage” on Sunday night and the soup that used it on Monday night after the gym. Unfortunately, the soup this week wasn’t as stellar as the chili experiment, though I know how I’d tweak it if I made it again. I’d ditch the Italian sausage and replace it with either a chorizo style sausage (preferably turkey based for lower fat content) or more beans, like kidney beans. The Italian seasonings in the turkey completely conflicted with the other spices and the sweet potatoes.

I make hummus once or twice a week and that helps with the protein and veggie categories because I eat hummus with veggies. Keeping my food processor clean is essential!

Next up on my “must-have list” is nonfat plain Greek yogurt from BJs. I’m loving it with Penzeys Baking Spice, a pinch of sea salt, Splenda, a sprinkle of flax-seed meal, and fresh fruit for breakfast or a snack anytime of the day. The Greek yogurt is super-high in protein, has no fat, and minimal sugars that are naturally occurring in milk products.

Each night I roast two ounces of almonds for the next day with whatever type of seasoning I’m in the mood for. This past week I tried Vietnamese Cinnamon, Mace, Cayenne, and kosher salt because I was craving the sweet spice smell of the cinnamon. A bonus: the house smells like I just baked! I snack on the almonds mainly in the afternoon and just before I head to the gym but occasionally I add a few to my yogurt and fruit for some crunch.

And I pack most of my lunch into sandwich bags the night before ready to throw in my huge Trader Joe’s insulated grocery bag. I pack the almonds in the morning so they don’t melt the baggie—yes, I learned the hard way!

And my new love as of last week? Red and Ruby Red Grapefruit! It’s part of my new breakfast routine on days I don’t feel like making or eating an omelet. I cut it in half and eat it at my desk at work topped with a little Splenda and flaxseed meal to add texture and healthy Omega-3s and to soak up the spraying juices so I can keep my work clothes clean. This is so simple it barely warrants a recipe, but it’s so delicious and healthy that I want to share it anyway!

Grapefruit for Breakfast


Special equipment to eat at work: Butter knife, grapefruit spoon, plate or bowl, plenty of napkins/paper towels
Prep time: 2 minutes Eat time: easily 10-15 minutes

Ingredients
1 red or ruby red grapefruit
1 packet Splenda
2 Tbsp. flaxseed meal (optional)

1. Using a knife, slice the grapefruit in half on a plate, making sure you have paper towels in your lap if at work. If using the butter knife at work, the slice will be messy. Use a Chef’s knife at home if you want it to look picture perfect.

2. Sprinkle half a packet of Splenda on each side of the grapefruit. Sprinkle 1 Tbsp. flaxseed meal on each side.

3. Using the grapefruit spoon, press the flaxseed meal into the grapefruit to absorb juices to flavor the flaxseed meal and to minimize spray.

4. Eat with the grapefruit spoon and enjoy the leisurely, instant gratification breakfast!

 

Takeout Menu for Low Glycemic Index Foods

Okay, so I know I haven’t posted much in the past week… But that’s because I’ve been working to create and refine a menu of healthy, low glycemic index foods broken down by categories: veggies, fruit, beans & grains, lean protein, and healthy fats. When Michelle, the nutritionist, first presented the multiple lists of low GI foods, it was overwhelming. She issued me a challenge: find a way to understand the information so that I could apply it.

And off I went to meet the challenge head-on. I synthesized data received directly from Michelle along with handouts from two books she used as reference. I placed the data in a “take-out menu” design so that it looked fun and it would be easy to take with me to the grocery store or out to eat.

Here’s the targets that Michelle gave us: 55% complex carbs, 27% protein, 18% fat by calories. By plate portion, shoot for 1/2 veggies, 1/6 lean protein, 1/6 fruit, 1/6 grain. As far as I can tell, it’s fine to substitute more fruits & veggies for the grain section. Also, I tend to eat a fair amount of beans and lentils, which qualify as both a lean protein and a complex carb, so I get to use 1/3 of the plate for the bean dish. 🙂 Think hummus & veggies or yogurt and berries w/ flax seed meal.

So here’s the low glycemic menu for all to enjoy! I hope you find it as helpful as I have!

Low Glycemic Takeout Menu

Click here for the .pdf file:

https://zindiva.files.wordpress.com/2011/02/low-glycemic-menu-zindiva_21feb20111.pdf