Easy, homemade Vinaigrette

By now, we pretty much all know that pouring salad dressing on top of a salad albeit delicious is terrible for us!!!! Salad dressings are usually loaded with preservatives and sugar.

To eliminate this problem, we have kept it simple for a long time.

We have either:

Drizzled Olive oil and Balsamic Vinegar in our salad;

or

Sprinkled lemon

I’ve come to love my salads with as little “dressing” (if you consider these two options dressing) as possible. These two methods are great ways to make sure you’re getting the benefit of a good, healthy salad. And i’m definitely a believer in adding good fats to my foods (olive oil) without altering its properties with heat.

I typically make salads for lunch but last night we had parent teacher night at my son’s school and were pressed for time. So I made a delicious salad with tuna for both of us and just to keep it fun, Orlando made us a homemade vinaigrette. We were shocked at how easy and quick it was to make and how delicious it tasted. Here’s the recipe:

HOMEMADE VINAIGRETTE

1/4 cup balsamic
3/4 cup olive oil
1 1/2 tbs honey
1 tbs Dijon mustard
Juice of half a lemon
1 tbs minced garlic
1/2 to 1 tbs grated ginger
1/2 tsp salt 1/2 tsp pepper

Put all ingredients in a spill proof container and shake really well before serving.

NOTE: Although this recipe is very easy…it is crucial that you really shake it well and not stir. That will give it the nice consistency to pour over your salad.

A word on Honey:

I’ve done some homework on Honey and there is a lot of debate on whether it can be considered healthier than regular sugar or not. What i’ve deciphered from my research is the following:

  1. if you are going to consume honey, you should buy the darkest honey possible. The darker honeys seem to be higher in bioactive compounds and antioxidant activity
  2. Honey has small amounts of minerals, amino acids, and vitamins
  3. studies show that honey results in smaller glucose blood spikes than other forms or fructose, glucose, and sucrose.

(found in Mark’s Daily Apple)

This being said, even though honey is a little healthier than sugar and is considered a whole food, it is not something you want to consume in large quantities, or use daily. Moderation is key, but honey really should be considered a treat.

As you can see, this recipe calls for 1 1/2 tbs and it makes a pretty decent portion of vinaigrette. Even with a homemade dressing like this, I am pretty conservative with using it on my salad. I do not soak the salad in dressing. I simply add maybe 2 or 3 tbsp for flavor and texture. Orlando adds more dressing than I do so you have to find what works for you.

We hope you enjoy your salad!!!!

 

Does Skinny Mean Sick???

My experience with eating healthy has been different than my husband’s because of one major factor… I was already thin when I started this journey. In fact, those that know me can attest that I have always been considered thin. Even during classic weight-gain moments like the first year of college, or the first year of marriage, I gained weight but not significantly enough to be considered over weight by any means.

This factor, although a blessing because I have a genetic gift, has affected people’s perceptions of the benefits of my journey. You see, most people make the decision to eat a different way because they are overweight or unhappy with their bodies. Since that is the driving force behind these diets or lifestyle changes, it is quite difficult to understand why you would make that change if you ARE happy with your body!

I’ve been clear about my motivations: although I have the genetic gift of being skinny, I’ve also been granted the genetics of a long history of different illnesses, including cancer. I never really realized what my family genetic background looked like until I filled out my questionnaire the first time I was pregnant and they asked me to name the illnesses in my family. The list was extensive and targeted both sides of my family. My husband, on the other hand, has been battling with his weight for over 10 years but has the best genes one could ask for. Regardless, I digress…

So I make the decision to change the way I eat, I implement the changes, and within 3 weeks I lose 15lbs. Not desperately needed 15lbs, but 15 very noticeable, grab everyone’s attention, 15 lbs. The result: my friends and family were concerned instead of impressed. Everyone, including my husband, questioned my lifestyle. My husband received daily comments from colleagues at work or friends asking if I was sick. Ironic, all I wanted was to avoid getting sick on the inside and I looked like I was dying on the outside!!!!

If we were at a family event and I served myself grilled chicken with black beans and a big serving of salad, my husband would urge me to eat the rice and say please Caro, you really are too thin, just eat the rice. (Orlando had seen my doctor and had definitely started piling on more greens, but really only the seed had been planted…he wasn’t ready yet to make all the changes he needed to make.)

I finally called my doctor, my mentor, and told him what was going on. I told him I was too thin and I was afraid to lose any more weight. I felt better than ever and I really enjoyed the way I was eating but everyone around me that loved me was concerned for me. He then explained to me that what I was going through was a process of detoxification. It was such a detoxification that I even broke out into a serious bout of acne, which I was not even prone to. (I was a seriously unhealthy eater, so if I could change my ways, anyone can!) He assured me that I would not look this way forever. He even told me, Caro, if you do nothing at all and eat exactly the same way you are eating now, in about a year you will gain some weight. I didn’t understand why and he explained that we are meant to store fat, especially women. So the only way to avoid storing fat is to trick your body every couple of years by changing your methods. (There are healthy ways to do this!) So if I didn’t try to trick my body, and I just ate healthy, after a while he promised me that I would gain a couple of very much needed pounds, and I would get my glow back.

I finally sat with my husband one day and had a very serious talk with him about my views and my decisions, and what I wanted for our children. Being the supportive husband that he has always been, and not really knowing where this was leading us, he decided to trust in the process and back me up. And by back me up I mean no more pushing me to eat unhealthy food, no more comments about my weight and more important than all… beginning his own process. He was sick of being overweight, but he changed the way he ate in large part to support me. I can’t thank him enough for always being on my team.

If you would have told us then that today Orlando would be 50 lbs thinner, we wouldn’t have believed you. In fact, after he lost about 10lbs he went for some blood work and Dr. Sanchez told him if he kept eating this way he could break 200lbs. Orlando said, no doctor, I am big boned, I haven’t been under 200lbs since highschool. I’d be happy at 205. My doctor’s response was, alright then let’s shoot for 205!!! That was 20 lbs ago. Orlando today weighs 185lbs!

Because Orlando needed to lose that weight, he has received a much more positive response from his peers than I did (even though his friends are sure that he is depriving himself from delicious food and suffering). Some friends of mine were even worried when I got pregnant that I was too healthy for my pregnancy.

I’ve analyzed this and I think this is because we live in a society where we are all on average, about 20-25lbs overweight and that is what is considered normal. So just like being too obese makes us feel uncomfortable, so does being too thin. We associate health with a certain look. If you are over that or under that you are not perceived to be healthy. The truth is that health is totally relative. You can be 50lbs overweight and not have the genetic makeup to ever be a victim of diabetes or heart disease. And you can be considered “healthy” because you appear to be normal weight, but you do have that genetic makeup and your diet further fuels your propensity for heart disease. We just don’t know. So my theory is, since we don’t know we do the best we can. We eat right but understand that exceptions are perfectly fine. We exercise, we try to keep a positive attitude and we try to stay balanced. If we do all that, then we do what is within our control. There will always be factors beyond our control. Even if we do everything perfect…life is not perfect. We can still get sick, our kids can still get sick, life happens. But what I am not willing to do is use the unknown to excuse myself from doing the things that ARE within my control. Because when I do that, all i’m doing is increasing my odds of getting sick instead of helping my odds, and the truth is that I feel that my kids need me and deserve to have me around as healthy as I can be.

The other problem is that there are so many fad diets out there and crazy ways to lose weight, that when you see someone very thin you naturally assume that person is doing something radical. Not eating enough or not eating enough balanced foods. And you definitely feel like a person who has had significant weight loss is depriving himself in some way or another. But the reality is that both Orlando and I eat delicious food and in large quantities. We enjoy our lifestyle which makes it so much easier to keep up with it. We don’t have to do crash diets or eat 500 calories a day for 40 days. If we want a guilty pleasure we indulge, all the while knowing that our next meal will be filled with veggies and nutrition. Getting thin and staying thin has never been easier or more fun!

But my point is don’t worry only about your waist size. If you eat right and exercise, your body will achieve the weight that is right for you. Get your blood work done and check your cholesterol, your vitamin D levels, your liver function, etc. The blood work will tell you a lot more about how you’re doing than your weight. Make a decision to be a healthy person and everything else will fall into place. Let’s create a community of health and positive attitude and let’s support each other. We will all look and feel better if we work together.

And like Dr. Sanchez always says….let’s spread the good word!!!!!

Quickie Meal for the kids

I believe that one of the biggest reasons we, as a society, eat so poorly is because we have adopted a culture of convenience. Fast food, microwaveable meals, pre-packaged meals, sliced up fruits and vegetables…. These companies know that we want fast and easy. I guess we’ve gotten lazy but its not all laziness. We live in dual-working homes now. Moms can’t start cooking meals at 3 pm because they’re not getting home until 6. And that’s only on the days that they don’t have to take the kids to swimming or ballet or baseball. And don’t forget homework, I haven’t had to start homework with my children yet but i’ve been warned!!!!! We pack in work, school, extracurricular activities, tv time, family time, groceries, shopping, birthday parties, social events essentially into 16-hour days. And amidst all this chaos, we need to eat.

So large companies understand this and cater to it. Lunchables, lean cuisines, frozen pizza, sliced apples, drive-through. Of course this comes at a price – health.

So when you make the transition to eating healthy, you’re not only adapting your tastebuds to new flavors and trying to overcome the awful addiction that is sugar….you’re also having to deal with what has become most precious to us: TIME. You need to plan your meals, pack your lunches, cook in batches…it is quite an adjustment. It has happened to Orlando and I many times where we are tired and hungry and getting home from a long day (mainly on weekends) of running errands, or attending social events, and we say to each other… God, wouldn’t it be awesome if we could just stop at Burger King and pick up a whopper!!!! Or pop a mac and cheese in the microwave and voila! I guess we could once in a while do this, but the truth is we don’t. And its very simple why. There are too many exceptions made on our lifestyle due to external factors. Birthday parties, social events, school, grandparents…too often we make exceptions because we don’t want our kids to miss out on the school pizza party or have that juice like all the other kids at the birthday party. We don’t want them to feel deprived and therefore reject our lifestyle when they’re older so we make these exceptions . But we have to draw our boundaries somewhere. And if I know that when grandma comes on saturday afternoon they’re going to eat ice cream, then i’m not going to give them mac and cheese on a tuesday night because I want 90% of their food to be good food. So that’s how I make my choices. We all find what works for us.

I will tell you that it gets easier. If you’re committed to the cause, you adapt because everything in life is about adaptation. Most of the time I’m prepared because I make my smoothies and salads very quickly; I always have my almonds and seeds ready to take with me; and leftovers are big in my house now! But every once in a while, I am in a hurry and all I want is something quick and easy so I can feed my children and put them to bed.

I found at Whole Foods a pre-packaged meal (in the frozen section) that looks pretty good to me for the kids.

I like that there is a label on the front of the box that reads “where you recognize all the ingredients.”

They also have Littles – Spinach which is delicious and a few others that I have not tried.

It takes about 15 minutes to cook through and I give it to them when I’m in a pinch.

Depending on what they’ve had for breakfast and lunch I determine if they can have this alone for dinner. I want them to have balanced meals, so if they had a good portion of protein for lunch, I may not worry about a protein for dinner. So I could give them the bites alone or with left over cauliflower mash or black beans for example. Or if they only had a yogurt or peanut butter and jelly for lunch then I’ll make sure to make them quick grilled chicken or fish to add to the bites.

I will confess that sometimes I make extra so I can have some! They are delicious and the boys love them.

Here is Justin eating the bites with left over black beans one night that I was in a rush.

These may also be good to pack in a lunch box for school but I haven’t tried that yet. I’ll keep you posted when I do!!!!!

We all need a little convenience sometimes so hopefully this is a good option for your kids also.

If you know of any other healthy, convenient products that are good for adults or for kids, please tell us in the comment section of this post. We are always searching for cool stuff!

Fearless Friday Meatloaf

By Orlando:

Thank God its Friday!!! And you guys know what that means…another Fearless Friday suggestion for a minor weekend cheat. Today’s recipe is one of my favorite meals. I don’t make it as often as I used to because I don’t find it healthy enough to eat every week. However, weekends are another story, and it is still an extremely health take on a home-cooked classic: meatloaf.

Instead of ground beef I use ground turkey. Use a 93/7 blend or 93% fat-free. If you use a “fat free” or 99% fat free turkey it will be extremely tough. The lack of fat will result in it turning into a rock. If you get the turkey any fattier than 93% it will be too fattening and you might as well use ground beef.

Instead of regular bread-crumbs, I toast 2 slices of Ezekiel bread and grind in a blender or food processor, thus making my own home-made, unprocessed bread crumbs. The full recipe is below.

I like to make the meatloaf with traditional sides made in an untraditional fashion. Nothing goes with meatloaf like mashed potatoes. But instead of potatoes, I make a cauliflower mash, which is much healthier and tastes really good. You get some of the texture of a mashed potato with a fraction of the carbs. I also posted the recipe for the Cauliflower mash below.

Finally, you want to have a vegetable dish. I like green beans with my meatloaf and mash. Obviously you can make any veggie you want, but I find it to be a traditional side that matches very well.

Turkey Meatloaf

  1. 1 pound ground turkey (93/7)
  2. 1/2 cup of bread crumbs (try toasting Ezekiel bread and blending/processing them)
  3. 2 eggs
  4. 1/4 cup of chopped Italian parsley
  5. 2 tbs milk
  6. 1/2 cup grated Romano cheese (Grate your own! don’t be lazy and buy that powdered garbage in a container they sell off as Romano!!!!!)
  7. 1/4 cup of chopped sun-dried tomatoes (you can buy them in oil or normal, but I like to save the calories and don’t buy the ones in oil)
  8. salt and pepper to taste. I also add “Sason Completo”
  9. 6 or 7 asparagus chopped (did you really think I wouldn’t sneak in a veggie???)
  10. Whatever glaze you choose (more on that below)

Pre-heat the oven to 375. Mix all the ingredients EXCEPT the turkey in a large bowl. This should make a nice wet “paste-like” consistency. Now add the turkey and combine well with clean hands (yes, with your hands). Remember that the seasoning is in the paste, so mix it well. Pat the mixture into a meatloaf shape and place on a parchment paper lined cookie sheet. Before placing in the oven, I like to put a sauce on top. Some people put ketchup, but I like Asian glazes like General Tso’s sauce, Thai Chili sauce, or even a Hoisin sauce. I know that these sauces have a lot of sugar, but remember two things: 1. most of the sauce slides off the meatloaf…only a fraction of it actually forms a crust and 2. it is Fearless Friday for God’s sakes!!! Live a little!!! Place the meatloaf in the oven and remove when it reaches an internal temperature of 160-165 (about 40 minutes).

What’s that you say? Did you just ask me how you would know the internal temperature? You mean you don’t own a food thermometer? Get off my website! Ok, wait, don’t get off the website, we could really use the page-views!!! Just buy an internal thermometer please!!!!

Cauliflower Mash

  1. 2 heads of cauliflower chopped
  2. 2 tbs organic butter
  3. about 1/2 cup of grass-fed milk (in the alternative, you can try organic)
  4. salt and pepper

Boil the cauliflower in water until tender. Place in blender with other ingredients and blend until smooth. Taste it and add salt and pepper to your liking. I don’t measure the amount of milk I put in. I go by sight, so the 1/2 cup is an estimate. Start with 1/4 and add until you reach your desired texture.

Green Beans

Get a bag of green beans and snip the edges off the beans. You can buy them already snipped…makes life much easier. Toss in a bowl with olive oil, salt, and pepper. (sound familiar? I love this method). Place in the oven for about 25 minutes. Taste one, and if you think it needs more time, leave it longer. They should have nice color and lose its waxyness.

 

 

Seeds For Snack

Personally, snacks have been one of the most difficult challenges in changing my lifestyle. I can swing a smoothie for breakfast, salad for lunch, and let Orlando worry about dinner. That’s easy. But what do I do when its 5pm and i’m stuck in traffic and I know I’m not going to have dinner until at least 7pm. I’ll tell you what happens to me. First I feel the hunger…then I realize how long its going to be before I eat again…then I feel more hunger… then I see the bumper to bumper traffic in front of me…then I start thinking of bad food. Junk food. Fast food. Easy food. Anything I used to eat that would satisfy my current situation. By the time I get home and have been hungry for over an hour, I will eat almost anything I find. That’s not a good place to be. It leads to eating things you want to avoid and then later feeling guilty about it.

The solutions are slim to be completely honest!!!! But the key is to always be prepared and avoid getting to the point where you are starving.

I have done my homework, and have found that the easiest, cleanest, and most practical solution is to always have seeds and/or nuts in your office, purse, briefcase, or whatever it is you transport with you. You can prepackage them in little ziplock bags and take one every day with you.

Alton Brown once said you should have an ounce of raw almonds every single day.

NOTE: These are high-fat snacks, and although I promote eating whole foods that are high in good fats, moderation is the key to a healthy lifestyle! So govern yourself accordingly 🙂

There are all types of seeds you can find that are good for you:

  • Sunflower seeds- my favorite (unsalted…sorry)
  • hemp seeds
  • chia seeds
  • pumpkin seeds

Some good benefits of Seeds:

  1. Seeds contain iron and zinc. In fact, one ounce of pumpkin seeds contains almost twice as much iron as three ounces of skinless chicken breast!!!!
  2. They are also an excellent source of fiber and protein and Vitamin E.
  3. Sesame Seeds in particular are a good source of the bone-building mineral calcium.

Nuts are also great for you:

  • Raw almonds
  • Pistachios
  • Cashews

The reason I choose raw almonds is because almonds can lose up to 15 percent of their own healthy oils, according to Dr. Mehmet Oz. Also, when roasted at high temperatures, chemicals can be formed in the the almonds that promote aging. Of course, roasted almonds are a better choice than a bag of chips, so we must take everything with a grain of salt!!! So when you can, buy raw.

Benefits of Nuts as described by Mayo Clinic:

  • unsaturated fats. It’s not entirely clear why, but it’s thought that the “good” fats in nuts — both monounsaturated and polyunsaturated fats — lower bad cholesterol levels.
  • Omega-3 fatty acids. Many nuts are also rich in omega-3 fatty acids. Omega-3s are a healthy form of fatty acids that seem to help your heart by, among other things, preventing dangerous heart rhythms that can lead to heart attacks. Omega-3 fatty acids are also found in many kinds of fish, but nuts are one of the best plant-based sources of omega-3 fatty acids.
  • Fiber. All nuts contain fiber, which helps lower your cholesterol. Fiber also makes you feel full, so you eat less. Fiber is also thought to play a role in preventing diabetes.
  • Vitamin E. Vitamin E may help stop the development of plaques in your arteries, which can narrow them. Plaque development in your arteries can lead to chest pain, coronary artery disease or a heart attack.
  • Plant sterols. Some nuts contain plant sterols, a substance that can help lower your cholesterol. Plant sterols are often added to products like margarine and orange juice for additional health benefits, but sterols occur naturally in nuts.
  • L-arginine. Nuts are also a source of l-arginine, which is a substance that may help improve the health of your artery walls by making them more flexible and less prone to blood clots that can block blood flow.
  • For the full article visit: http://www.mayoclinic.com/health/nuts/HB00085

When it comes to seeds and nuts, I believe that in order to really get the most healthy fats and true benefits of them you need to buy them in their original state. So look at the ingredients of what you’re buying and make sure you’re buying them as single ingredients instead of disguised with a million different additives.

Fun Fact: Raw almonds are great for heartburn!!!! So for the pregnant ladies, try popping a fee raw almonds before TUMS and see how you feel!!

 

 

My Veggie Tray

I find roasting vegetables to be the most delicious method of cooking them. One of my favorite techniques is using whatever extra veggetables we have in our house, particularly the ones that are getting old, toss them in olive oil, add salt and pepper, and bake at 400 for 30-40 minutes. Almost all vegetables roast well. In fact, the only one I don’t roast is broccoli because it dries out too much.

The veggie tray is great for many reasons. First, it uses up some of the veggies that are going or will soon go bad. Second, it leaves a ton of leftovers that you can have for lunch (yes, I eat the veggies for lunch by themselves, they are that good) or feed the kids for dinner by simply reheating. Third, you can eat all you want…it’s all good for you–stuff your face!!! And finally, it is healthy, easy, and tastes awesome. Just toss, place on a cookie sheet, and close the oven door.

In this particular tray I used, Chopped carrots, green beans, a container of Brussel Sprouts (sliced), zucchini (rough chopped), and butternut squash (cubed in small pieces). I tossed them in a big bowl with olive oil, added salt and pepper, and roasted for about 40 minutes (start tasting them at 30 minutes for doneness). Seperately, I roasted some baby beets in aluminum foil in the same oven for the same 40 minutes.

After I had the veggies in the oven for about half an hour and they were almost done, I sauteed an onion, a bunch of asparagus (chopped in bite-sized pieces), and 2 leeks on a pan. I highly recommend that you make that as a side dish on its own one day. But for this dish, I love combining the onions and leeks with all the other veggies because it gives it more of a stir-fry flavor and texture. Cobine the veggies from the tray with the onions, leeks, and beets. And that is it!

Ingredients: Olive Oil, Salt, Pepper, Carrots, Beets, Green Beens, Asparagus, Leeks, Onion, Brussel Sprouts, Butternut Squash, Zuchinni (Healthy enough for you?)

There is really no limit to what you can do with this dish. You can choose to make the dish how I make it, or you can simplify your life and just roast the veggies. You don’t HAVE to roast the beets seperately or sautee onions and leeks. I just love it that way and don’t mind the extra steps. Feel free to add or subtract any veggie you want…you are only limited to your imagination and the produce section of your grocery store.

Along with the veggie tray, I made wild-caught salmon with an Asian 5 spice rub. This is super easy. Make sure to pull all the bones out of the Salmon (tweezers work like a charm). Put the rub on, add your favorite Asian sauce on the Salmon (they are often high in sugar, but only a little will crust on the salmon after Broiling). Then place it directly under the broiler for about 6-8 minutes. Remeber to use wild-caught salmon, it is MUCH better for you than the alternatives. Also remember that when using the broiler you should always leave the door open so you can watch the food. It can go from awesome to burnt in no time.

The meal was delicious and filling. We made so many vegetables that the next day we had leftovers for lunch. Caro gave the remaining salmon the following day to the kids with a sweet potato and they devoured it.

Below is a picture of the Heirloom carrots I used in this dish, the veggies being tossed together in the bowl, and the final product respectively.

 

 

 

 

Vegetable Medley

 

 

 

 

 

5 Quick tips to maximize your healthy eating this week!

Its happened to all of us. We read about eating healthy, we get inspired, we go to the grocery store and pile our grocery carts with all sorts of stuff we’re not familiar with, getting ready for our new life…and 2 weeks from now, we’re tossing rotten tomatoes, spoiled romaine lettuce, and the butternut squash is still sitting on the counter because we have no idea how to cut it open.

Eating healthy is not cheap and it becomes way more expensive and frustrating if we’re throwing our money in the trash with wasted food. Here are some tips to get you started this week, whether you’ve done your weekly groceries or not.

1. Don’t buy everything at once: You may read 3 different recipes you like and go out and buy all the ingredients for all of them. Chances are the way life is, things will come up during the week that will prevent you from making all the recipes you initially intended…and then you don’t know what to do with the ingredients. So they spoil. Avoid this common mistake. Buy ingredients for one recipe. Let’s say you want to make smoothies. Don’t buy kale, and collard greens and watercress. Simply buy a bunch of Kale. Buy some frozen berries, and check if you have any other fruits in your house that you could use, such as bananas or mangoes, or apples..etc.

2. Use your ingredients for different recipes. Start by trying the kale in the smoothies. You may also want to try Kale chips, or any other kale recipes to see if you like the vegetable cooked in different ways. Once you finished your bunch, you may opt to buy more for the next week or move on to your next option such as watercress or collard greens. Or if you bake sweet potatoes and have leftovers. In a couple of days make a sweet potato mash.

**If you have kids or babies, I’ve learned that there are a ton of ways to give them the same meal. If you make a soup for example, they can eat the soup the day you make it. Then with the left overs you can puree the soup and give it to them as a puree, and then another day make a puree and put it on a bed of germinated brown rice or quinoa. Or keep it as a soup and pour it over some zucchini pasta. Your options are endless!!!!

3. Eat what spoils quickest first. You’re dealing with perishables now, so its important you understand that there is timing involved when preparing your meals. If you buy apples, blueberries, butternut squash and mushrooms as an example…take the time to learn what spoils first. In this example, the blueberries and mushrooms will spoil the fastest so make sure you include them in your meals during the earlier part of the week. Squash will keep for a while so you can keep that for when you’re out of other vegetables.

4. Keep a running list on your refrigerator. Sometimes the fridge is so full of stuff, we forget what we have. Especially when you have a household full of people to feed and you routinely store leftovers. Whether its a magic board or a piece of paper taped to your refrigerator, As you start stacking the fridge with all the delicious things you bought, take the time to write the items down on the board or paper in a list format.

Example: 8/6/12

  • blueberries
  • strawberries
  • cantaloupe
  • pineapple
  • asparagus
  • sweet potatoes
  • kale
  • spinach

When you’re done with the blueberries scratch it off, etc.

Do the same with leftovers. If you make cabbage soup, Add it to your list with the date next to it.

This practice is excellent for choosing what you’re going to cook during the week, what snacks you have available and what leftovers you can take for lunch that week.

5. If its going bad, use it or freeze it right away. If you notice your bananas are turning black, you can either put them in your smoothie that morning or simply take the peel off, put them in a ziplock baggie and freeze them. You can use them later instead of throwing them away. Or if you use half a pear in your smoothie this morning and tomorrow the other half is sitting in the fridge turning brown, slice it up and put it in your salad.

Because you are committed to buying less boxed items and more perishable items, it is important that you learn to work with these kinds of foods. The goal is to buy less but use more.

Do you have any tips you can offer our community to maximize our healthy eating???? Please reply in the comment box and let us know!

Have a wonderful Monday!

Is Chocolate more than a guilty pleasure?

Cacao is the highest antioxidant food in the world, which was not known even 10 years ago. It is now known to be the number one longevity food in the world, with 15 times the antioxidants of wild blueberries. It is also the number one food for your heart; is the highest natural source of magnesium, the highest natural source of iron, manganese, and chromium of any major food group. It is also a tremendous source of phosphorus, zinc, and copper.

THE PROBLEM IS: the kind of chocolate that people eat is processed chocolate loaded with sugar, corn syrup, milk and anything else to sweeten it up.

Raw cacao is actually bitter. We’ve encouraged friends to try 85% percent chocolate bars and have a square for dessert after dinner each night. We started with 72% chocolate bars, worked our way up to 85% and now Orlando is into the 90% Lindt squares.

Another great way to get the anti-aging benefits of chocolate is to make a chocolate shake for breakfast, lunch, or even dinner.

Try this recipe:

  • 1-2 cups of unsweetened almond milk, goat milk, coconut milk
  • Raw cocoa powder 1-2 scoops (can be found at whole foods or online)
  • Stevia (nunaturals liquid alcohol)
  • Ice
  • Pinch of Celtic sea salt
  • 1-2 drop of cayenne extract
  • cinnamon
  • a dab of coconut oil

If you’re interested in Chocolate and its origins, see David Wolfe (expert in raw superfoods) below:

Fearless Friday: Turkey Burger and Sweet Potato Fries

So here’s the skinny on our Fearless Friday Burger and Fries.

We used

Organic turkey patties. Of course we could have made our own patties, but we did it on a Sunday and quite frankly, Orlando cooks every day and sometimes likes to take some shortcuts. What’s nice about those patties is that its a “single ingredient” item as we heavily promote. The ingredients are turkey and sea salt. None of those words we can’t pronounce!

Sargento swiss cheese. we’ve read it is the least processed of all the packaged cheeses….not sure how accurate this is. Need to research more and keep you posted! But we do the best we can with the information we have at hand. We understand that better options will come along and more knowledge may make us reevaluate some of our decisions at times…but that’s what this journey is all about!

Mushrooms and Onions. We’re simple burger kind of people. So piling on the greens becomes difficult in a situation like this because we want to enjoy the simplicity of a burger. But in an effort to include some veggies, we chose mushrooms which have anti-cancerous properties and onions. They are good for you and tasty and in our opinion work perfectly in  a burger.

Bacon. Oh yes we did. We used BACON! Some may ask why we didn’t use turkey bacon. Our research has shown us that turkey bacon really isn’t much better for us than regular bacon. In fact, regular bacon has more protein that turkey bacon, yet turkey bacon has high sodium and nitrates just like pork bacon that is equally as bad for you. The bottom line is that neither regular or turkey bacon should ever make its way into your daily diet. But if we’re going to cheat, we’ll use what we like best. We chopped up 3 slices of bacon for 6 burgers so as not to use excess.

Ezekiel Bun. Toasted I found that these buns were delicious but a little hard and dry. They definitely needed some ketchup or bbq sauce and Orlando and I took off the bottom bun and only had one slice with our burger. I don’t like thick burgers and that bun is pretty thick. I thought the one bun was perfect and my burger was delicious. And to our benefit, we had less carbs since we took off that bottom bun so I guess that was an added bonus.

Sweet Potato Fries. This was another item that we opted for convenience. It would’ve been better to make homemade sweet potato fries but sometimes you just want to be lazy. Of course they were baked and not fried, and it was the first time I’ve had any kind of fries in over a year!

So all in all the project was fun and the boys loved it. At the end of the day, we were an American family having a good ole’ burger with some fries…but those small but healthier choices we make along the way will have long lasting effects on our health. So cheers to Fearless Fridays!!!

P.S. We hope you enjoy our first cooking video!!! Let us know what you think!!!

 

Lentil Soup

You may have noticed…we’re big fans of Soup!! This is not a coincidence. Soups give you such an opportunity to Pile on the Greens and add goodness to your meal. It also allows us to make large portions which gives us leftovers for the kids and lunches.

I have to confess that before we started this journey I only ate 2 kinds of soup. Campbell’s cream of chicken and my mom’s chicken soup when I was sick. I didn’t even think I was a soup person. But all that has changed!!!!!

Now we have soup probably twice a week. Cabbage Soup is a weekly staple, and then one week we’ll make beet soup, and another week we’ll make lentil soup, so on and so forth.

We took this lentil soup from ALTON BROWN and Orlando put his spin on it. He’s actually tried several different variations, but each time he tries to pile on more greens!! This is his latest and in my opinion, most delicious, twist.
*Every item marked is an Orlando addition or substitution.

Ingredients:

  • 2 tablespoons olive oil
  • 1 cup finely chopped onion
  • I finely chopped leek*
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 2 teaspoons kosher salt
  • 1 pound lentils, picked and rinsed
  • 1 cup peeled and chopped tomatoes
  • 2 quarts vegetable broth
  • 1 tbsp freshly ground coriander
  • 1 tbsp teaspoon freshly ground toasted cumin
  • 1 tbsp teaspoon freshly ground Turmeric*
  • 1 cup of mushrooms*
  • 2 handfuls of spinach*
  • Chicken andouille sausage*

Directions:

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery, leek and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes,mushrooms, broth, coriander, cumin and turmeric and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 50 to 55 minutes. 3 minutes before the timer ends, throw in the Spinach. It will wilt in 3 minutes so you really want to avoid putting it in until the end. Using a stick blender, puree to your preferred consistency. Serve immediately. Add cooked chicken andouille slices to the served plate.

A NOTE ON BLENDING: Consistency is a personal choice. Some people like the texture of the lentils, others like it thicker like a puree. I like the lentils, orlando likes the puree…therefore, we compromise. He puts half of the soup in our blender, blends and pours back into the dutch oven. That gives a little bit of both textures and it is DELICIOUS! But this is all a matter of personal preference.

Chicken Andouille: We slice the sausage down the middle and grill on our griddle. Then we slice it into small pieces and add to the meal. The soup can be eaten sans the sausage. We like it because it adds a spiciness to the soup that we enjoy and makes the soup more fillings. This too is a matter of personal preference.