Showing posts with label Nutrition. Show all posts
Showing posts with label Nutrition. Show all posts

Monday, 30 September 2013

Popcorn - Why Mess with a Good Thing?

Since I have been spending much of my time down at Pocketful of Moxie - which launches tomorrow by the way - I have huge plans of settling in tonight and taking in a movie.

That always begins thoughts of snacks - and what snacks to eat during said movie. The first thing I always think of is popcorn - so we're taking a revisit to my 'popcorn post' of yesteryear.......

I love going to the theatre to watch a good movie.
Correction - I used to love going to the theatre to eat as much popcorn, candy and soda as I could stuff down my body before the 2 hour time limit 'however long the movie is' was up. I was probably not great dating material at the time but a theatre is always dark and no one could see how much I didn't care - or how much I loved popcorn. Really loved it.
The food was always my favorite thing about movie going, but once the food aspect of my life changed, everything had to adjust accordingly. It wasn't a struggle. I didn't stand outside theatres and beg for them to open the doors so I could buy some of that hot, delicious popcorn. I don't think that's what the police report said.....
Things adjusted in my life because it was necessary. It happened without much thought, and it happened  to include phasing out of movie theatre food.
A large buttered popcorn at the movie theater has 126 grams of fat and 1,640 calories. I am not a counter of calories, but the heart stopping action of this 'treat' is enough to make one stop and think before shovelling handfuls into our mouths.....and why does theatre popcorn and butter end up leaving us with that burny lip feeling? I never understood that....
The nutritional information listed for movie theater popcorn represents the entire container as one serving. Interesting....

 The carbohydrate value for movie theater popcorn varies depending on the container size.

The child's popcorn has approximately 25 g carbohydrates while the large bucket has approximately 90 g.

Child-sized movie theater popcorn without butter has approximately 14 g saturated fat and 20 g total fat. With butter, it has 22 g saturated fat and 37 g total fat.
A large-sized bucket of popcorn without butter has approximately 55 g saturated fat and 77 g total fat. The large bucket with butter has 73 g saturated fat and 126 g total fat.

A few movie theaters use canola oil instead of coconut oil to make their popcorn. Yuck.

Small-size movie theater popcorn has about 8 g of protein while a large has 16 g. The total fat and protein values may vary with each movie theater chain.

Movie theater popcorn does not contain significant amounts of vitamins and minerals. When I was going to the movies, vitamins and minerals were the last thing on my list.
Small-sized popcorn has 2 percent of the recommended daily value for iron based on a 2,000-calorie diet. The iron value increases slightly with larger popcorn sizes. Movie theater popcorn is high in sodium.

A small-sized container has approximately 150 mg of sodium. That is insanity!
This value increases with larger popcorn sizes. The sodium value does not account for consumer added salt before eating. Let's not forget that salt is also a major ingredient to the flavored shakers they offer at theatres - so double the salt right there. Wow.
OK, so now that we have covered all of that - is there anything else you should know about movie theatre popcorn? Of course!
Here is a list of ingredients that are currently in your movie theatre popcorn. I know, I'm sorry.

GMO corn.
90% of the earth's corn is GMO now. Act accordingly.
Partially Hydrogenated Soybean Oil.
Trans fat linked to inflammation, free radical damage and cancer.
Any processed soy is not good for us.
Artificial Butter Flavor - Diacetyl & Acetoin.
Linked to asthma and respiratory problems. Read one story here.
People who work with this stuff have to wear protective gear or they end up with 'butter lung.'
One woman's story about her popcorn lung illness made the paper here.
Other ingredients in movie theatre popcorn include;
Beta Carotene.
For color.
TBHQ.
Anti-foaming agent

Citric Acid.

One final thought - the chemical diacetyl is not simply found in your theatre treat. It is also found in the at home, microwaveable version (please throw out your microwave - you don't need it....read why here).
Ok, Ok...one more piece of information I found; (thanks, How Stuff Works)
In 2003 and 2004, federal health officials looked into the cases of several hundred sick workers at popcorn manufacturing plants. Those workers were diagnosed with popcorn lung, likely caused by inhalation of diacetyl fumes. The owner of a popcorn company in Montana died from complications believed to be related to ingredients in popcorn flavoring [source: Seattle Post-Intelligencer]. 

It's not only hundreds of popcorn factory workers -- workers in candy and potato chip factories have gotten sick as well, as have at least 20 more workers who manufactured products with diacetyl [source: Seattle Post-Intelligencer]. More than $20 million in damages have been paid out as a result of lawsuits filed by factory workers harmed by diacetyl, and as previously mentioned, some workers have died [source: Seattle Post-Intelligencer].

The sick workers in popcorn and candy factories were exposed to large quantities of diacetyl fumes on a daily basis, but could consumers be at risk? On the next page, we'll look at what's believed to be the first case of a popcorn lover suffering from bronchiolitis obliterans.

Sure, diacetyl is the reason our popcorn has the flavor it does (and why we can't seem to replicate it at home - darn it!)....but if that's why my popcorn tastes so good to me, I'll go without.

Instead of eating the popcorn with the diacetyl poured all over top of it (and if you were like me, you started the butter when the tub was only half full, ensuring proper coverage) - try these interesting and delicious twists on our old favorites. If I can love them, so can you.

*Hot air popcorn with olive oil drizzled on it and parmesan sprinkled over top. Toss and enjoy!

*Hot air popcorn with coconut oil (way yummier than butter) - add your favorite true spices like cayenne, chili spice, garlic powder.....you decide!

Do you have a great diacetyl-free popcorn recipe? I'd love to hear it! Leave it in the comments below - thanks!

Rock your day!
 

Saturday, 21 September 2013

Probiotics You Make At Home For Almost No Money

Probiotic discussions are popping up all over my circle of the internet lately. I wanted to share this repost......

A probiotic is a mystical and wonderful thing - at least it used to be. Now, it is the first thing I reach for each and every morning. Why? Let me tell you why.....

The term 'probiotic' literally means 'for life.' Looking at this definition, it then seems logical that we can determine what an 'anti-biotic' does. It is 'anti-life.' I even Googled it for you....

When a person takes antibiotics, both the harmful bacteria and the beneficial bacteria are killed. A reduction of beneficial bacteria can lead to digestive problems, such as diarrhea, yeast infections and urinary tract infections. The possibility that supplemental probiotics affect such digestive issues is unknown, and remains under study.

So once again, if we go back and look at the probiotic, it will help alleviate digestive problems, yeast infestations and urinary tract infections. Yet they just finished saying that there is only a 'possibility' that supplemental probiotics do these things. I could beg to differ, but I don't have to beg. I know what they do for me.

There are many probiotics on the market, and some of them are quite amazing, and then there are those that claim they are active cultures, but we end up paying far too much for something that doesn't work because we don't understand it.

The very first probiotic I ever tried was ACIDOPHILUS. We could purchase it in capsule form too, so we were off! Here is the best explanation for what it is that I could find (thanks, New Well Being.Com).

Lactobacillus acidophilus is a "friendly" strain of bacteria used to make yogurt and cheese. Although we are born without it, acidophilus soon establishes itself in our intestines and helps prevent intestinal infections.

Acidophilus also flourishes in the vagina, where it protects women against yeast infections. Acidophilus is one of several microbes known collectively as probiotics (literally, "pro life," indicating that they are bacteria and yeasts that help rather than harm). Others include the bacteria L. bulgaricus, L. reuteri, L. plantarum, L. casei, B. bifidus, S. salivarius, and S. thermophilus and the yeast Saccharomyces boulardii.

Your digestive tract is like a rain forest ecosystem, with billions of bacteria and yeasts rather than trees, frogs and leopards. Some of these internal inhabitants are more helpful to your body than others. Acidophilus and related probiotics not only help the digestive tract function, they also reduce the presence of less healthful organisms by competing with them for the limited space available. For this reason, use of probiotics can help prevent infectious diarrhea.

Antibiotics can disturb the balance of your "inner rain forest" by killing friendly bacteria. When this happens, harmful bacteria and yeasts can move in and flourish. This can lead to vaginal yeast infections.

Whenever you take antibiotics, you should probably take probiotics as well, and continue them for some time after you are done with the course of treatment. Although we believe that they are helpful and perhaps even necessary for human health, we don't have a daily requirement for probiotic bacteria. They are living creatures, not chemicals, so they can sustain themselves in your body unless something comes along to damage them, such as antibiotics.

Cultured dairy products such as yogurt and kefir are good sources of acidophilus and other probiotic bacteria. Supplements are widely available in powder, liquid, capsule,or tablet form. Grocery stores and natural food stores both carry milk that contains live acidophilus.

Interesting, right? Keep in mind that when we hear 'yogurt' that they don't mean the store bought processed yogurt that won't have what we need in it (processed never does). Acidophilus is just one probiotic, and we haven't gotten to the recipe yet - we have to keep moving forward.....

Once I explored wellness further, I learned that if a probiotic purchased at the store isn't refrigerated, it doesn't have much use in our guts. It is broken down and digested/eliminated before we are able to extract anything useful and what we do get ends up a mediocre help to our systems.


So I started buying the refrigerated probiotics. I thought they were incredible! The RENEW LIFE probiotics were expensive to me (I am a very thrifty gal) at $60 for 60 capsules - but I bought them and I know what a difference they made. I felt so much better!

The probiotics we bought were always kept in the fridge, and I kept them in the door so I was always reminded at breakfast to take them.

I also made and drank REJUVELAC - a liquid made from soaking brown rice in water. Straining off the liquid, another probiotic is created. Hubby and I had been popping a probiotic capsule every morning, so trying this was definitely more work intensive. It was a learning process and we embraced every new idea or theory with an open mind.

The recipe for the brown rice rejuvelac is in my book, "The Fat Girl Now 50% Lighter. We got the recipe from someone who had been making their own for years. We took it every day in place of the capsule - but we found difficulty in getting around one simple aspect of the self-made rejuvelac.

It tasted like baby puke.

At this point in my wellness journey, it didn't matter to me. I choked it down every day with a water chaser and patted myself on the back for getting through another one. If I didn't rev myself up psychologically, I'd never do it. The smell alone....

The reason I kept taking the horrid stuff? It worked far better than anything else I had tried - and my 'balance' between mind, body and spirit continued to improve. Of course, we weren't simply waiting for rejuvelac to do all the work for me - what I ate still mattered, but the flora balance of my guts kept getting better, making life improve overall.

This year, that same wonderful, amazing rejuvelac maker who had helped me in the past returned to save me yet again. She had with her a new, improved rejuvelac recipe - and this one doesn't taste like baby puke at all! In fact, when hubby and I first went to try it, we braced ourselves - and then we happily discovered it tastes like water. Bonus!

The new rejuvelac is made with spelt berries. They are really spelt seeds, just with a fancy name.

So, the recipe is beyond simple - it goes like this;


DAY 1:
*In a quart jar put 1 cup of spelt berries and 2 cups of water.
*Cover with a cheesecloth.
*Set on your counter top for 24 hours.



DAY 2:
*Drain water and discard this water.
*Add 2 more cups of water to the jar.
*Let stand for 48 hours.






DAY 3:
Do nothing, you're supposed to be leaving it for 24 hours, remember? Think of all the things you can do with this extra time! You could go for a walk - head to the park and take a picnic....or go play in the mud.....or write your friend a letter...on real paper.....but you'll have to do something because you don't have to do this. Not today.





DAY 4:
*Your Rejuvelac is ready!
*Strain the 'water' off and store in a new, clean glass jar.
*This will make up your Rejuvelac.
*Add 2 cups of water to the original jar.
*Let stand for 24 hours.






DAY 5:
*Strain all liquid into the 'straining' jar.
*You should have 1 quart of Rejuvelac in the jar now (no berries - they are in the other jar all alone now).
*Refrigerate your Rejuvelac for up to 21 days!


When we are finished with the spelt berries, we take them and plant them in dirt. Waste not, want not - and we always cut the blades of grass that grow, dry and powder them and use them in smoothies. Spelt berries can be purchased at your local bulk foods place or from an organic grower like Integrity Foods in Riverton, Manitoba. They are far less cheaper and go farther than a store bought probiotic.

The spelt berry grass (as I call it) - if it seems work intensive, I assure you it isn't. They grow all on their own, you merely have to cut and dry it when it is ready. The benefits to our wellness is amazing and it never hurts to keep exploring.

Now - the final instructions. I try to make everything as fun as I can, otherwise it just isn't worth doing.

I take a shot glass and fill it with my Rejuvelac. This will be referred to as my morning 'shot.'

Once I started exploring wellness, I realized there were still some things that I had to psych myself up for.....like the first Rejuvelac recipe I had.

This one is a breeze to take - but hubby and I still put it in a shooter glass each every morning, share a smile, a toast to wellness - then we chug 'er down.

It's empowering to know you're making the right choices for yourself - and doing it like a boss!

How will you know Rejuvelac is working for you? My experience has been this; when I first started taking it, I really noticed that my guts started moving more. Yes, by that I mean I was attending the washroom area of my home more frequently. I could hear the burbling of my tummy as things in the bacterial world started re-balancing.

These days, I take a shot every morning to maintain things in the digestive world (and all of the other great reasons).

Do you have experience with Rejuvelac? I'd love to hear about it - feel free to leave a comment.
Rock your day!






























Friday, 20 September 2013

10 Things to Do Instead of Binging

One of the most popular posts I have ever made centered around binging.

I thought a repost was definitely in order.

I love inspirational lists. 
I used to make them myself when I was sorting out the chaos that was my life, my thoughts and my wellness.

Lists make order of things we can't seem to make order of.....for me, it is all about the visual. I just learn better that way and I feel far more centered organizing thoughts on paper.

I found this helpful list - and although I think that if you really do not want to learn the guitar, you shouldn't have to - this list is great! 

Replace the items in the list with something as appropriate. 

The list itself is only to give us an idea of the possibilities that can help curb cravings 
that lead to binge eating.

You can add or remove items from this list as you choose. It is YOUR LIST.
Heck, rewrite the whole thing - as long as you keep moving forward and feeling improvements - you'll know you're on the right track.


Rock your day!

Thursday, 5 September 2013

Adventures in Gardening

Things are moving forward in the gardening world - and this year it looks like there are bountiful harvests all over the prairies! I have heard that chokecherries are hanging like grapes in certain areas of the province, and I know the squash in my garden is coming forth with a fury I cannot even keep up with on a mental level.

There will be squash.
 

My 'Garden of Eatin' as I have dubbed it - is going to give us tomatoes, squash, corn, zucchini, cucumbers, peas (yummy!) and carrots.

I am very lucky to live in an area where gardening is even possible. Although we suffer from what I call 'the 10 month winter deadness', I love the idea of growing our own food and having nutritious options instead of constantly buying produce from the store and settling for whatever they happen to have in stock at the time. I'm also learning a lot from those who have a list of things that work (aka: tricks of the trade) when it comes to stocking up for winter.

It has been super busy around here getting everything put into the freezer, I thought I'd share a few snaps with you. What good would a blog be if it didn't entertain and inform?

I learn so much every day - mainly because in the past I ignored the lessons and went straight for the fun. I was the grasshopper and the ant story - and I wasn't the helpful one.

I bought my food in a store and thought hateful things about gardening. Dirt too. Things change.

Fresh corn on the cob is my favorite garden treat next to fresh peas. I used to wonder if it was possible to eat so many garden peas that you would get ill. It is. Totally possible......but so delicious.

A friend of ours grew this beautiful specimen of corn - peaches and cream he called it - and I learned that when the husk at the top of the corn (the hairy brown part) is dried out, your corn is ready! It's like nature's timer.

So, a bag of corn on the cob is turned into blanched and bagged corn for the freezer. We may or may not have set aside a feed of corn for our evening meal......ok, we totally did and we will be doing it again really soon. Eating fresh from the garden - there is nothing better!
The one thing that I noticed during the whole process of blanching and preparing? It is time consuming - but it makes a person feel terrific!
Getting ready for winter just got even more fun. I have canned, froze and dried for winters past - but never like this. Never.......but it has been a goal for awhile now!

The tomatoes - it seems that they are not the type of vegetable that knows when to quit.

I learned this year that indeterminate and determinate species of tomatoes exist (nope, didn't know this):
Determinate varieties of tomatoes, also called "bush" tomatoes, are varieties that are bred to grow to a compact height (approx. 4 feet).
They stop growing when fruit sets on the terminal or top bud, ripen all their crop at or near the same time (usually over a 2 week period), and then die.
 
They may require a limited amount of caging and/or staking for support, should NOT be pruned or "suckered" as it severely reduces the crop, and will perform relatively well in a container (minimum size of 5-6 gallon). Examples are: Rutgers, Roma, Celebrity (called a semi-determinate by some), and Marglobe.
 
Indeterminate varieties of tomatoes are also called "vining" tomatoes. They will grow and produce fruit until killed by frost and can reach heights of up to 10 feet although 6 feet is considered the norm. They will bloom, set new fruit and ripen fruit all at the same time throughout the growing season.
 
They require substantial caging and/or staking for support and pruning and the removal of suckers is practiced by many but is not mandatory. The need for it and advisability of doing it varies from region to region. Experiment and see which works best for you. Because of the need for substantial support and the size of the plants, indeterminate varieties are not usually recommended as container plants. Examples are: Big Boy, Beef Master, most "cherry" types, Early Girl, most heirloom varieties, etc.
 
 
One of my favorite because it is versatile veggies has got to be the onion. They really work with so many things - and just the combination of onions and anything else makes a mouth water! We have a friend who grows incredible onions and always shares. The size of some of the vegetables I have seen locally grown amazes me! Onions are a known cancer fighter too - so be sure to eat your onions! The one thing I learned? Onions are a natural blood thinner! Perfect for me!
I'm not sure why I was so opposed to gardening in the past. I think it may have stemmed from always watching others master the art of the vegetable and my not wanting to at the time. It seemed overwhelming so I didn't even bother to get started learning about it. There were other (more fun) things I wanted to do. We can all learn.
This year, I put three types of herbs in my garden; parsley, oregano and thyme. I wasn't disappointed! There is nothing like fresh herbs for cooking - even dried they seem far superior to anything you can buy at a local grocery store. I love the scents - and learning about how each one benefits us - I used to think that spices and herbs were 'boring' and without value in my life.
 
I know now that as we grow up, priorities change and we shift our focus to other things.
 
These days my focus is on filling up the freezers with all of these vegetables before winter. I love that this winter I will be able to go to the freeze rand already have everything I need to make soups, stews and casseroles! It's a great start!
 
Nothing here goes to waste - the trimmings and scraps go to a friends chicken coop - they love them!

Our daughter also wants to remind us that we should save some room in the freezers for all of the pumpkin pie she will be needing soon. Another great idea!
 
Stay tuned - tomorrow I'll share my newly acquired 'Apple Juice' recipe - made from fresh fruit we picked ourselves! It is simple, delicious and really good for you! I have several mystery 'garden mentors' and they are all teaching me so many valuable things about gardening and preserving foods for later use - this apple juice recipe is one of them.
 
My grandparents used to have an apple tree in the back yard and  I remember the sweetest tasting juice that Nan would make. It was like nothing I had ever had before! She added ice to it and make this summery drink I craved as a kid. It was like tasting your favorite food for the first time over and over and over.
 
This apple juice recipe that was shared with me is the very same recipe and I am thrilled I will be able to make this for my family too! It seems to be famous 'round here - so be sure to check in and grab it tomorrow!

Rock the rest of your day - I'm off to see what else I can blanche.
 
 
 
 


 

Sunday, 25 August 2013

Sizzling? Try These Summer Drinks!

 I am a Manitoban - and I'm not sure we fully understand 'the heat wave.' Sure, yesterday got to plus thirty degrees celcius where I live and we felt it with a heated vengeance. For those wondering, 30 degrees celcius translates to 86 degrees fahrenheit......those in the southern USA can commence laughter.

I have talked to people from Florida, Texas and California - and they are all surprised at our inability to cope with these searing temperatures. We seem to be winter people. I've heard of temperatures above 100  fahrenheit - that's 37.8 degrees celcius. Craziness! I do remember a year when it was plus 45 celcius. That was warm!

Today is shaping up to be another humid and hot day - so we're going to create some refreshing beverages for this afternoon. We love the warm weather.

Enjoy the recipes - and stay cool.

WATERMELON LIME SMOOTHIE
  • 2 C watermelon chopped
  • 1/4 C water
  • Juice of 1 lemon
Blend in blender and it is done!

We could lay out all of the amazing nutritional things watermelon and lime possess - but this time....just enjoy and know we're doing great things for our bodies!

Soda is never good for us - but during warm/hot weather we have to be especially careful not to drink soda and not water - water keeps us from dehydration. There are no viable liquids in soda.

 


CRANBERRY LIME COCKTAIL
  • 1 C frozen cranberries
  • 2 – 2.5 C water (depends on how you like it)
  • Juice of 1.5 limes
  • 2 tsp of honey (or another sweetener)
That is it!!

Super fast and super easy!

Lovingly put everything in the blender and watch magic happen!


Special thanks to Raw Food Made Simple for the recipes.

Thursday, 22 August 2013

Easy Peasy Pecan Pie

Do you love pecan pie? I do - I really, really do.

Whenever I used to make (ok, buy) pecan pie, it would disappear before eyelashes could be blinked and I found it futile to keep bringing it into the house - especially after reading the list of ingredients from store bought pies.

This recipe makes a simple 1.5 inch pecan pie. To accommodate those other pesky folks who are going to bother you to make them one too (most of us call them husbands and children)-adjust the recipe accordingly.

Pecan pie - there really isn't anything better.

INGREDIENTS:

1/4 cup walnuts
1/2 cup raisins
6 dates, soaked
1/4 cup pecans
pinch salt

1) In a food processor with an "S" blade, process the walnuts and raisins until they are crumbly and stick together. Press into a small tart plate (the one I used is 5 inches diameter) and chill.

2) Then in the food processor again, puree the dates with a tiny bit of the soak water until they form a gooey paste. Spread into the crust and top with pecans.

The amounts can be easily increased to make a larger pie for a more conventional sized dessert.

Fast and good for you. These make great tea time additions!

Monday, 19 August 2013

Date Coconut Balls

Credit for this post & photograph goes to: City Kitchen Chronicles

DATE COCONUT BALLS

1 c raw (untoasted) almonds
1 c plump dates (a generous cup)
3/4 c unsweetened shredded coconut, divided
1/2 t vanilla extract
1/2 t cinnamon
pinch of salt
1/2 c mini chocolate chips (optional)

0) Optional: pre-soak the dates and almonds in cold water. Almonds: a few hours; dates: 15-30 minutes.

1) Food-process the almonds to small crumbs. (If you have a tiny single-person food processor, you may have to do this in batches.)

2) Add a couple of dates and process again, until combined. Repeat until dates are gone.

3) Add vanilla, cinnamon, and salt. The mixture may look dry and breadcrummy, but it should eventually make a ball. If this doesn't happen, add a couple more dates.

4) In a medium bowl, combine date mix, chocolate chips, and 1/2 cup coconut. Stir thoroughly.

5) To a separate bowl or small dish, add remaining 1/4 cup coconut. With your hands, mold dough into 1-inch balls. Then, roll them around the coconut until coated. 

6) Place balls onto a baking sheet lined with parchment paper or waxed paper. (Or silpat. Or aluminum foil.) Chill in freezer several hours, until firm. "Remove from freezer and serve thawed."

(Note from Suite 101: "You can store these in a sealed container in the fridge or freezer. They taste best when cold, but not frozen.")

Approximate Calories, Fat, and Price Per Piece
83 calories, 5 g fat, $0.18

Calculations

1 c raw almonds: 821 calories, 72 g fat, $1.75
1 c plump dates: 628 calories, 0.3 g fat, $2.00
3/4 c unsweetened shredded coconut, divided: 480 calories, 44 g fat, $0.75
1/2 t vanilla extract: 6 calories, 0 g fat, $0.06
1/2 t cinnamon: negligible calories and fat, $0.02
pinch of salt: negligible calories and fat, $0.01
1/2 c mini chocolate chips: 560 calories, 32 g fat, $0.80
TOTAL: 2495 calories, 148.3 g fat, $5.39
PER SERVING (TOTAL/30): 83 calories, 5 g fat, $0.18

You may want to leave out those chocolate chips.....the choice is yours. ;)

Rock your day!

Tuesday, 13 August 2013

Wanna Eat a Petri-Burger?

 
 

It's beef....as we know it. Reddened with beet juice and saffron, the grown tissue was fried up after being researched, developed and created in a petri dish over the course of 5 years.

They kind of resemble the boxed burgers we already have in stores.......

Would you eat it?




Wednesday, 31 July 2013

Banana Cinnamon Granola Bars & A Song Just for You

I am a hug fan of all things speedy. When it comes to snacks, I enjoy the pre-made things I don't have to commit prep time for that day. When my family feels nibbly, having something like these granola bars on hand is perfect timing!

Go bananas!
 
Ingredients
1 ripe banana
2 cups of raw oat flakes
1 cup of almond butter (or similar)
1/4 cup honey or substitute for fresh pitted dates
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
 Add everything to a food processor and mix together.
Lightly spritz a pan to prevent sticking and add the mixture.
Freeze overnight to harden.

Cut into granola bar sized pieces, wrap individually for lunches or snacks.

Everybody....and I mean EVERYBODY loves bananas. It is nature's perfect food. Don't believe me? Well, I had to toss in some fun stuff for the day too - so click PLAY, sit back and get ready to laugh.

******************************************************************************************



 
The lyrics can be confusing. Here they are:
Ba-ba-ba, ba-ba-na-na Banana-a-a Potato-na-a-a Banana-a-a To ca li no po ta to ni ga ni ba ba lo ni ba no ji ga ba-ba, ba-ba-na-na Yo plano hu, la pa no no tu, ma banana like a nupi talamu Banana ba-ba, ba-ba-na-na Potato-o-o To ca li no po ta to ni ga ni ba ba lo ni ba no ji ga ba-ba, ba-ba-na-naaaaaaa! Aika!

Rock your day....ba-na-na-na!!!

 

Wednesday, 24 July 2013

Thug Kitchen

I wanted to share a Facebook page that a friend of mine discovered. She is an amazing chef who should have her own creations in print - but that'll be another blog.
 
THUG KITCHEN is a place unlike no other. Instead of babying us through the simplistic recipes of wellness, they have taken another route to the same destination - one that many of us find not only amusing, but entertaining too.
 
There is no other way to explain how Thug Kitchen gets the view across that food is nutrition (and some 'food' isn't) - so I'm just going to show you.........
 
Their message: EAT LIKE YOU GIVE A FUCK.
THEIR MISSION: To inspire the shit out of some mother f***ers to eat better and have a healthier lifestyle.
 
I introduce to you....THUG KITCHEN.
 
(Taken straight from their facebook post):
 
Clear room on the grill for these stuffed sons of bitches. They pack a lot more flavor and nutrition than some lazy, played-out veggie kebabs. And no, you don’t eat the stem; you throw it at whoeverthefuck brought veggie kebabs.
 
BASMATI STUFFED GRILLED PEPPERS
FOR THE FILLING:
1 ½ cups brown basmati or other long grain brown rice
1 large tomato
1 large carrot
... ½ large onion, yellow or white
1 zucchini
1 tablespoon of olive oil
2 ¼ teaspoons dried oregano
1 teaspoon dried thyme
 
 
 
1 teaspoon smoked paprika (if the store doesn’t have this then just leave it out. It’s not a fucking deal breaker)
2 cups water
1 tablespoon sherry vinegar (red wine vinegar would work too)
3-4 cloves of garlic
Juice of 1 lemon
Salt and pepper to taste

FOR THE BEANS:
1 ½ cups white beans or 1- 15 ounce can (You can use navy, cannellini, whatever kind of creamy bean you got)
2 tablespoons of chopped onion
2 tablespoons sherry vinegar (or whatever vinegar you’ve already used)
1 tablespoon olive oil
¼ teaspoon oregano dried
4 large bell peppers
Fresh basil (optional)

Put the rice in a strainer and rinse that shit. Throw the tomato in a food processor and puree it into juice. You should get about a cup. You could also just use tomato juice here if you have that at your place already.
 
Chop up the onion, carrot, and zucchini into pieces about the size of a dime. Take 2 tablespoons of the chopped onion and put it aside. You will use that shit in a minute. In a big pot heat the olive oil up over a medium heat. Add the big portion of onion and let it cook until it starts brown, like 5 minutes. Add the carrot, zucchini, oregano, thyme, and paprika. Cook for about 1 minute. Add the rice, pureed tomato, and water. Throw in a pinch of salt and bring it all to a boil. Once it is boiling, cover the pot, and reduce the heat to low so that shit simmers. Let it go for like 30-40 minutes or until the water is absorbed and the rice is cooked all the way.

While the rice cooks throw the beans, 2 tablespoons of onion from earlier, olive oil, vinegar, and oregano in the dirty food processor and run it until everything looks smooth. It’s cool if there still are some tomato bits in there. Add a little pepper and stir that shit in. When the rice is done, add the garlic, sherry vinegar, and lemon juice to it. Cover and let that sit for a goddamn minute. Taste the rice and add salt, pepper, or more seasoning until that shit tastes good enough to meet your standards.

Chop the bell peppers in half lengthwise and scrape out all the seeds. They aren’t hot and taste bitter so throw them the fuck away. Add a couple spoonfuls of the bean mixture inside each pepper and spread that shit around. Add spoonfuls of the rice until it is all nice and packed in. I got about half a cup of rice in each one of mine.

Heat up your grill to a medium-low heat. Spray it down with a little oil so that the peppers don’t stick. Spray the tops of each pepper lightly with oil too so those fuckers don’t dry out. Grill the stuffed peppers for about 10-12 minutes. You want the peppers to start to soften and get some good looking grill marks on them. Top with fresh basil and serve warm.

Makes 8 stuffed peppers.
 
They deliver nutritional information and wellness support with an edgy blade that people are really responding to.
 
It reeaaaallllyyyyy makes no difference if you ever visit Thug Kitchen or not - what will make the difference is when you create their amazing recipes, consume them.....and discover f***ing wellness. ;)

Leave your views in the comment section. Rock your day!
 
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Sunday, 21 July 2013

Raw Green Vegan Collard Wraps by Avocado Pesto

I discovered a new nook  to tuck myself into and learn! This heavenly website is called AvocadoPesto.Com and I have discovered many a new recipe I am going to make throughout the summer. One I found really piqued my interest - the raw green collard wrap. They are vegan and filled with the nutritional goodness I want my family to have....and maybe, just maybe good enough that my kid will eat it too.
Vegan Vicki (catchy, right?) has recipe after delectable looking recipe - without all of 'that stuff' we don't want to add if we don't have to.
 
On to the recipe!
Rock your day...the collard green way! ;)
 
 

Wednesday, 10 July 2013

Black Bean Burgers

I have never been a real fan of beans. I mean, really, there is nothing terribly exciting about a bean. They are virtually flavorless....unless 'yuck' is a flavor.

I avoided beans for one reason. Other stuff tasted better. I never realized (or wanted to) that beans may not look or taste all that wonderful alone, but they can be coupled with other flavors and magic is made. Not only that, but beans have the power to reduce the risk of heart attack and stroke. Let's not forget the fiber!

So, when we made the transition and started incorporating more beans into our diets, the world of nutrition really started opening up. Food became more interesting - do you know how many types of beans there are? Beans are also an excellent meat replacement....y'know....if you're looking for one.

Enough chatting....time for a recipe!

Beans. Try them - you'll be just as surprised as I was!

Black Bean Burgers from Ultimate Vegetarian Global Cafe Cookbook
by: Denise

Makes 10 (1/3) cup burgers

Olive Oil or water to cook onion
1 Med. onion, finely chopped
3-4 cloves garlic minced
(2) 15 oz Cans black beans, drained OR 3 cups cooked black beans
1 1/2 cup soft breadcrumbs of more if needed (we make our own)
1 tsp chili powder or substitute
1/2 tsp.ground cumin
1/2 tsp salt

Cook onion until tender in olive oil or water in non-stick pan.

Mash together beans, bread crumbs, chili powder, cumin and salt.

Stir in cooked onion and garlic, mix well. (If too moist, add more bread crumbs).

Very lightly coat a non-stick pan with coconut oil, then drop about 1/3 cup portions into skillet and flatten into burgers. Brown on both sides.

Serve with spelt bread buns, sliced tomato, onion or lettuce. Add parmesan cheese if desired... or just serve as you like!

Enjoy!

Saturday, 6 July 2013

Superfood Brownie Recipe

Part of the transition from garbage, Standard 'American' diet food is the realization that most of the favorite comfort foods fall by the wayside due to lack of nutritional content. No matter, we humans adjust well and in no time we can replace those old habits with new, nutritionally viable alternatives.

Take these brownies for example.....you're welcome.

Not only are they packed with real flavor - not that chemically created laboratory Franken-flavor - these are actually good for you.

Yup. It's here. The food revolution is happening!

Not only will you feel better about having one....or three of these suckers, you'll have more energy and get your nutrients too!

 

Ingredients

2 cups whole walnuts (finely chop 1/2 cup)
2 cups Medjool dates, pitted
1 cup raw cacao
1/2 banana, mashed
1 Tbsp coconut oil
¼ tsp sea salt

Methods/steps

In a food processor grind 1 1/2 cups of the walnuts until fine, then add the dates and pulse until blended. 
Add the raw cacao, banana, coconut oil and salt.  Once smooth stir in the 1/2 cup of chopped walnuts.

Spoon brownie batter onto a square cake pan lined with parchment paper or plastic wrap, or form the batter into small squares and set onto a large plate.

Decorate the top of the brownies with Goji berries, cocoa powder or shredded coconut and place into the refrigerator for an hour to chill and harden a bit.

Brownies will keep in refrigerator for a few days - but they'll be long gone by then.

Thanks, Raw Food Recipes.Com.

Rock your day....and have a brownie for me!

Friday, 5 July 2013

Tomato Avacado Salad

I am at a point in my life where I love me a delicious salad.

I don't need it to be fancy and filled with things I have never tried individually, and I really like the simplistic freshness of a crisp romaine lettuce.

Home made garlic ceasar dressing is always my favorite.

So, in the tradition of simplicity, here is a terrific tomater salad recipe that I couldn't keep to myself.

Ingredients:

2 pounds tomatoes.
These can be any size, any color - the more variety the better, I say!

1 avocado
(Do all the peeling, pitting and preparation - and then slice it up!)

Extra virgin olive oil

Salt & Pepper

Directions:

On a large plate or platter, arrange your colorful tomatoes and avocado slices. Drizzle with olive oil and season with salt and pepper. Yup - that's it! Enjoy!




Wednesday, 3 July 2013

My Ephedrine Experience

I think I have fallen for every diet scheme on the market - past and present. Each one promising things 'they' know we want......and we never successfully accomplish any real lifestyle changes, we only get more desperate to lose weight.

The things we won't do......

I've tried the Atkins Diet. The creator of this world changing fad, Robert C. Atkins, died of his own diet so to speak.  Doctors claim he died of an infection unrelated to diet.....called a heart attack. In case you require more proof (and good for you) - you can start here.
I remember (as a child) watching an aquaintance of our family open up a little box of what looked like chocolate toffees. I remember thinking they looked delicious (I was already fully indoctrinated into the love of candy).....

....and then I found out it was a diet cube of some sort and it was supposed to help a person lose weight. I still find it both humorous and sad that they called this little square diet wonder 'AYDS.'

I remember looking at the woman who was using them every day and thinking, '....but there's nothing wrong with her....why is she talking like this?' This may have been the start of my confusion about the idea of weight but I can't be certain.

I remember feeling amazed that women were so concerned about this whole weight issue thing. They all looked so great in my book. I guess over time we learn what we believe we are supposed to do...and be...and say...and even think.....

When we fall for try the latest diets, we run the risk of harming ourselves in more ways than one. Our bodies suffer, but the constant 'failures' depress a spirit and slows real progress. Our minds learn to hate ourselves and we lose that va-va-va-voom because we are always seeking out that thing that is wrong with us.

I've also tried the cabbage soup diet and learned to loathe cabbage in a very short time. The 'don't eat anything' diet works for a few days until one is so light headed that standing becomes an issue. I don't recommend it.

The 'all liquid' diet would be great if we liquefied the right ingredients, but an all liquid diet of soda or beer or air doesn't do much but saturate us with yeasts and sugars....and the overall functions of our bodies begin to fail us.

The 'good morning cigarette and soda combo' diet was a bust for me too. I would be food and nutrition free all day long, and as soon as the moon came out - I ate every carb in sight. It was like being a werewolf who survived on bread products. As we know, the consequences of this are not good.

The powders, the liquid supplements bought from the bottom shelf of the health food store/gym down the street.......all helped me lose a very small amount of weight, but never enough to really matter (to me and my super high expectations that could probably never be met anyway). The weight always came back and always brought a friendly pound or two to stay awhile.

The worst diet I have ever tried had to be the ephedrine diet. I was in a desperate place when this gem came into my world. The things we won't do.....

I was working with a great group of people - and we decided to have a weight loss contest. There were some of us who had more weight to lose than others, so instead of making the contest about pounds lost, we made it percentage of weight lost. I was determined to win - and I always saw myself as having the most weight on my frame.

I silently congratulated myself on a soon to be win because I was certain I had discovered the real method to losing weight.

I had discovered EPHEDRINE.

This sh** is scary stuff! I was young, stupid ignorant (without knowledge or experience) and willing to try anything to ensure success this time. I was also only 24 years old.

The sad irony is that while I was about to attempt this new and dangerous diet, I never thought of consequences. Why? Well, I already mentioned my youth....my ignorance...I hadn't heard of this diet pill, and I was never comfortable enough to talk to anyone abut my weight or how to get rid of it. Everyone always said, 'Eat less.' No one ever told me that it wasn't about eating less, it is about eating better - and combining the foods that work for you (not soda, chips, etc).

The world lost the line of where real food ends and garbage begins. We seem to have it backwards.

No one ever told me I was in need of adjusting the 'balance' of my life - that it wasn't only about the weight I carried, that it  was also about fighting my inner demons and working through the things I had been trying to avoid my whole life.

So, at the age of 24 I entered this weight loss contest - another definite sign to me that I was in need of some fat loss. I was really ready this time! I had ordered 2 bottles of ephedrine online and anxiously awaited the first day.

We weighed in and although I gratefully can't recall my weight at the time, I remember being 'happy' that the number was higher, because ephedrine promised me amazing results.

Ephedrine delivered as promised! The weight started falling off of me. To ensure I lost even more weight, I stopped eating. I never admitted to being the smartest cookie in the jar, but I seem to be the bravest.

Weeks later, with the weigh in coming up - I was certain I would take home the cash prize and accolades for weight lost. I felt thinner! The scale was saying so too.

One night, about a week before the final weigh in - I was sitting at home watching TV when my heart starting pounding in a way I had never felt. I hadn't done anything different that day - and the feeling was enough to concern me immediately. Was I having a heart attack? It wasn't a panic attack (although I sort of felt like panicking at that point) - it was an irregular heartbeat and fear became a very real thing to me in that moment.

The feeling passed within half of a minute, but I was worried enough by now that I needed to
know what it was. A doctor's appointment, and my not disclosing the ephedrine use rendered me no answers from the medical community.

The feeling in my chest would return when I was asleep, waking me up. I would sleep with my phone close by in case I needed to call someone for help and couldn't get up. The next issue was I started to have trouble sleeping and I always seemed to have a headache. Migraines started and things became a haze of illnesses. I was losing weight rapidly - so for me at the time, it was sadly worth it.

Remember: I was 24 years old.

I often felt like I was dizzy....vertigo followed and I always wanted to puke. Still, being beautiful and skinny was more important. How sad is that? Somewhere along the way I took in the wrong information about how to go about things - and how I looked at the world.

When you walk down a hallway and you feel so jittery that you actually think to yourself that you won't make it to the end of that hallway - it's time for change.

The funniest thing about the situation? I never connected the health related issues I started having with the ephedrine at first. There was nothing on the subject at the time - so research wasn't something I was doing either. I wanted fast, effective weight loss like the advertisements told me I would get. I got that - at what long term cost I probably won't ever know.

The final weigh in day came, and I lost. The ladies who had been working out, eating right and not taking diet pills won by a landslide. They were already fatless creatures who were gorgeous and smiling all of the time - and I wondered how they could have won. Then I remembered - it was percentage of weight lost, not pounds. I had lost 15 pounds - a miracle in my world - but the percentages were on their side.

So I didn't win the challenge and I went on to quit the ephedrine and recover completely. All of the shakes, heart irregularities, headaches, nausea and dizziness went away after awhile.

I learned a valuable lesson - don't be a dumba** and not do your homework on things that could seriously do harm.

I was at the point in my life when I still believed in the wonders of that chocolatey little box of 'AYDS' - and I wanted my own weight loss successes. The ironic thing? The woman who I had seen with this diet supplement so many years before never went on to lose any significant amount of weight either. She continued to fluctuate her entire life as well - so perhaps, for me, she wasn't the best example of how to successfully lose weight - and that's OK. My fault for taking that route and buying the myths for so long - we all choose - perhaps I just wanted to be like her. There's always that.

So I was actually grateful when I heard that ephedrine is illegal;

From CBC News: Health Canada confirmed it's against the law to sell ephedrine products without proper labelling and without drug identification numbers. And when Marketplace contacted Health Canada, they said they were investigating several different ephedrine products. 
                  
They refused to talk to us on camera about those investigations. Still, it leaves people wondering why we were able to find so many violations.                    Health Canada's response? They just don't have the manpower to police the problem.

These days, I always follow the money. If it is too good to be true, it just might be. Who benefits financially? Do your homework, find those with experience. I never fully trust those selling the latest and greatest diet fad - the science behind each one matters more than the fancy colorful ads of veiny body builders and bikini clad stick insects.

Know what you are getting into - and the potential consequences of each.

Health is far more important.....and we're already beautiful.

Ephedrine. Now you know.

Rock your day!


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Sunday, 30 June 2013

Quinoa Raisin Cookies

Raisin cookies are my favorite!

OK, my favorite used to be chocolate chip, but when I replaced chocolate with carob, my new favorite became raisin. I love carob and all of the wonderful things you can make with it - but it is a taste slightly south of chocolate. These quinoa raisin cookies will pleasantly surprise you!





For the cookies
1 cup quinoa, rinsed well and soaked over night
1 cup pecans
1/2 cup agave
1 cup raisins
2 tsp cinnamon
1 pinch salt

Equipment needs
Food processor
Dehydrator

Directions:

In the food processor, process the pecans down to a fine meal. Add the salt and cinnamon.

Add your damp quinoa into the processor and continue to process for about thirty seconds. 

Pour in the agave and continue to process for about a minute, allowing some of the grain to break down and blend into the dough.

Place the dough into a large bowl and hand mix in the raisins.

Using two spoons, place small blobs of the dough on to your  dehydrator sheets — I used the Teflex sheets that came with my dehydrator, not the fine mesh (yet).

You don’t have to space them out too much, as these raw food treats won’t be spreading out when they ‘bake.’

Flatten the cookies slightly, so that they are all the same height.

Dehydrate at 105 degrees for about 4 hours. The outside of the cookies should no longer be tacky. At this point, you can remove them from the sheets and place them onto the mesh so they can ‘bake’ faster.

Continue in the dehydrator for about 5 more hours. Watch them carefully as every dehydrator is different.

If you choose to 'bake' these in the oven, keep it as low as you can for a few hours and check them every hour.

(thanks, The Raw Dessert)

Nibbly?
This recipe will give you about 24 cookies....give or take one or two. ;)