Inspire Me Radio - IMR  

Show Notes

Inspire Me Radio, a lifestyle and entertainment show, originally aired May 2007 and re-launched February 2008 on blogtalkradio.com. Hosted by author, speaker and entrepreneur, Glenys Clarice, Inspire Me Radio strives to inspire and empower listeners to live their best life.

Tune in every Wednesday to become inspired and empowered for greatness as host Glenys Clarice strives to set the standard for what purposeful living is truly about.

Filled with wisdom, sass, class, and special guests, you are sure to gain something of value that will not only propel your life in a different direction, but entertain you.

• Archived Blog Post

  Date / Time: 3/9/2008 11:50 PM UTC

  The After Show #2 - The WOW Factor
  

  Aside from last minute changes and minimum tech issues today, show #2 went well.  I am very pleased and know that with each show growth will occur. 
  
  The recepies mentioned on this show were:
  
  Mango Soy Milk Shake:
  
  Mango lends a tropical aroma and flavor to this soy-based shake, not to mention high levels of fiber and vitamin A.  If possible, use organic wild honey for maximum flavor and nutrtion.
  
  2 cups of nonfat soy milk iwth isoflavones, chilled
  1 cup mango chunks, frozen
  1 tablespoon honey
  1/2 teaspoon pure orange extract
  
  Place the soy milk, mango, honey, and orange extract into a blender and process until all ingredients are pureed and incorporated, about 1 to 11/2 minutes.  Pour into two tall glasses.
  
  Per serving: 165 calories, >1g fat (o g saturated), 35 g carbohydrates, 7 g protein, 3 g fiber, 105 mg sodium (5% Daily Value).
  
  Beans and Greens:
  Serves 4 as a side dish, 2 as a main course
  
  This simple brasserie-inspired dish comes together in minutes.  As a side dish, it paris up nicely with grilled chicken or turkey sausage.  As  a main course, serve wiht a tomato salad.
  
  1 tablespoon olive oil
  1 large clove garlic, minced
  1 15 ounce can soybeans, drained and rinsed
  6 cups baby arugula
  1/4 teaspoon salt
  Freshly ground pepper, to taste
  Juice of 1/2 lemon
  
  1. Heat the oil in a large sauce-pan or a high-sided saute' pan over medium heat.  Add the garlic, and cook until lightly bowned, being careful not to burn it.
  
  2. Add the beans and coat with the oil and garlic using a wooden spoon until heated through, about 3 to 4 minutes.
  
  3. Pile arugula into the pan, and work the leaves into the beans with the wooden spoon until they wilt.
  
  4. Turn off heat.  Sprinkle with salt and pepper, squeeze the lemon over the mixture, stir, and serve.
  
  Per main course serving: 322 calories, 19 g fat (3 g saturated), 21 g carbohydrates, 23 g protein, 6 g fiber, 534 mg sodium (23% Daily Value).
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