FUELED Wellness + Nutrition | Last Call! (for Alcohol Free For 40, that is)

NEW ORLEANS (WGNO) — This year marks the 10th annual Alcohol Free for 40 Challenge presented by Ochsner Eat Fit. The premise is simple yet impactful: abstain from alcohol for 40 days to gain a better understanding its influence on your mind and body.

In this week’s FUELED Wellness + Nutrition, we’re joined by Ethan Skaggs, co-author of CRAFT: The Eat Fit Guide to Zero Proof Cocktails, to showcase the Hibiscus Fizz, one of our favorites that’s colorfully suited for the last week of Carnival, and is also a beautiful go-to drink to carry us through the springtime. Scroll down for the recipe below.

ABOUT ALCOHOL FREE FOR 40

THE CHALLENGE: Give up all alcohol from Ash Wednesday until Easter, making it your own self-experiment by assessing pre-Challenge and post-Challenge metrics. 

WHAT’S INCLUDED: 

• In-depth pre- and post-challenge metrics including labs, body composition analysis, weight, blood pressure and before-and-after photos ($400+ value). Participants must sign up by midnight on Bacchus Sunday, March 2.  
• Kick-off events for pre-challenge metrics are on Thursday March 6 in six cities across Louisiana.

THE SUPPORT: 

• Mindful Mondays to start each week on the right foot
• Local restaurants will offer Zero-Proof Cocktails
• Social support at Alcohol-Free For 40 Facebook Group and follow @EatFitOchsner on social

BENEFITS:  Less inflammation, better sleep, reduced anxiety, improved mood & energy, healthier-looking skin, potential weight loss. Visit www.AlcoholFreeFor40.com for full details. Sign up by midnight on Sunday, March 2.  

RECIPE FEATURED BY BAR EXPERT ETHAN SKAGGS

Hibiscus Fizz | Inspired by Café Vermilionville | Acadiana 

Makes 1 serving 

• 1 egg white
• Ice 
• 2 ounces hibiscus tea, steeped and chilled
• 1 1/2 tablespoons Eat Fit Simple Syrup (recipe on page xx)     
• 2 ounces sparkling water     

Add egg white to small shaker tin and shake vigorously for one minute. Add ice to fill the small half of the shaker tin and shake vigorously to aerate for an additional 45 seconds until it reaches a meringue-like consistency. (Even if you think you’re shaking it intensely, kick it up a notch — this drink requires a little muscle, think of it as a mini cardio session. The harder, faster and longer you shake, the better!) The outside of the shaker will start to show heavy condensation and even little ice crystals.

Add hibiscus tea and Eat Fit Simple Syrup and shake for another 30 seconds. Add sparkling water directly to a Collins glass, then strain shaker contents directly over the sparkling water. Give it a minute, the liquid will start to pour at a slower rate. As the egg white foam starts to come though, slide the strainer top back just a bit to allow the foam to continue to pour without plopping.  

Make It Vegan // Trade out the egg white for two tablespoons of aquafaba, the liquid drained from canned chickpeas. Wild as it may seem, this chickpea juice is really a magical little egg white replacer that whips and creates a meringue-like foam. 

Per Serving: 15 calories, 0 fat, 0 saturated fat, 65 mg sodium, 0 net carb, 0 fiber, 0 sugar, 4 grams protein 

Find more zero proof drink recipes in CRAFT: The Eat Fit Guide to Zero Proof Cocktails (Pelican Publishing), visit www.CraftZeroProof.com to order or find a retailer near you. Use promo code FUELED for 20% off through Easter Sunday.

Interested in going #AlcoholFreeFor40?  Learn more at www.AlcoholFreeFor40.com.

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Molly Kimball, RD, CSSD is a registered dietitian + nutrition journalist in New Orleans, and founder of Ochsner Eat Fit nonprofit restaurant initiative. Tune in to her podcast, FUELED | Wellness + Nutrition and follow her on Facebook, Instagram and Twitter at @MollyKimballRD. See more of Molly’s articles + TV segments at www.mollykimball.com, and download the Eat Fit mobile app to stay in the know about Eat Fit partners, new dishes at restaurants, festivals and more. To schedule a nutrition consult with Molly’s Lifestyle Nutrition team, email nutrition@ochsner.org.

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