Showing posts with label food. Show all posts
Showing posts with label food. 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!
 

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!

Wednesday, 7 August 2013

Food 'Disorders' - Why Do We Do It?

Food disorders. Before I even begin this post, those two very powerful words have already instilled some 'notions' in our minds to what we believe food disorders are all about.

The entire 'disorder' breakdown is vast....and tough to decipher. Let's just talk about me instead.....

There was a point in my life where I really, really thought I knew everything. Clearly (very, very clearly now) I was mistaken. I'm still working towards total enlightenment - and isn't that what complete and total knowledge would be?

I remember hearing the term 'food disorder' for the first time in my life. It terrified me - I was raised a huge fan of food and now we had to be scared of it? I wasn't signing up for that one!

I have known self & medically diagnosed bingers, anorexics, bulemics and compulsive eaters. Let me start by saying that these people are people too. There are no judgements here - only observations and a desire to learn.

All of these technical, medical names for food disorders fall into the category of 'issues with food.' When I examine it more closely though, it seems to me that food is only one small facet - a vehicle through the fire so to speak.....so where's the fire?

*Insert smoky fade to the past here.....*

When I was very young, I had no issue with food - I LOVED FOOD - I loved the crepes with strawberries my Nan used to make when we'd visit her - complete with whipped cream and bacon on the side.

My childhood nickname was 'bacon face' and I loved it.....bacon...and the name.

Food was equated with love for me - and I felt really, really loved! I was never hungry - and cheese whiz on white toast always felt like home. In my mind it always will, I just don't have to keep eating it.

Steaks on the BBQ, community town hall dinners bubbling with mashed potatoes and slabs of roast beast....... and pig roasts at family gatherings - the world was filled with delicious food!

As soon as I didn't want to eat it I would be asked, "Do you know there are starving children in Africa?"

I always wanted to reply, 'So send this to them....I don't like liver.'

I never understood that. I wanted to scream that I was full (or it was liver), so give it to a kid who is starving! It made sense to me! Hurry! Africa is a long way away......

I loved getting my driver's licence - fast food drive-thru's were amazing! The bright lights, the thrill of scanning the menus and then - the big payoff. Indigestion in thirty minutes or less.......only it wasn't free.

One day, I realized that 'the collective' human race was teaching me how I should look, think and act. The media did it's job well on me! What I was hearing - it didn't go side by side with the foods I liked at all. I now loved all of this stuff (all the deep fried badness in the world) and now I was being told not to.

I was disappointed - no, I was pissed off - and I became rebellious.

Unfortunately, the flashy colors and media ads had also rooted deep in my cranial areas, and I was still 'hooked on food'. I kept telling myself this and I kept making it so.

I rebelled against those who thought I should look a certain way, how I should view the world and what foods I should and should not eat. My spirit and mind were hurt so I punished my body too.

I didn't eat right unless I was forced to - and the older we get, the less we are made to eat what is best for us. We are expected to learn how to care for ourselves.

Inside, I was terrified to miss a glass of milk in a day because the Canada Food Guide was screaming at me that I needed it. I couldn't stand milk! Cheese - that I could manage - and I would eat all the cheesy pizza I could instead of balancing a meal like we're supposed to. I couldn't stomach coffee, but learned to incorporate ice cold soda into my diet ever single day - more than 12 times a day.

Yes, I think that is a disgusting number too. Cringe away. If you can stomach it, my trek to the path of wellness story can be found here. I'm not saying I'm proud - I'm saying it is a lesson learned and for that, yeah - I am damn proud.

I still never categorized myself as having a 'food disorder.' I would have called it 'some crap going on in my life so I ate good tasting stuff to feel better.'

We can all create reasons to carry the past through to our present and further into our future - but that has actual weight to it! Everyone has a past and I was no different. All of the accumulated 'stuff' in my life hadn't been dealt with. There was a lot - at least there was when I went to sort it all out.

We grow to understand ourselves.

I've done other things as an adult to feel better too; shopping, drinking, smoking, sex. I wouldn't label any of them as 'disorders.' I don't believe any one of them were the driving forces behind why I did any of them. They were outlets available to me at the time for dispersing feelings.

I had many, many usable excuses to fall into bad food habits - but that still wasn't it. I still loved the bad-for-me food. We are meant to love the bad food - it is created so we do. Companies rely on our inability to decipher this for ourselves. I'm not special - or so pathetic that I can never change. Monsanto isn't an issue in the news these days for nothing. The term GMO didn't exist when I started eating bad foods - I was told soda wouldn't hurt me if it was diet. Instinctively, I probably never bought that - but I used it as a reason to carry on doing what I was doing......enjoying ignorance.

Ignorance can get you places you don't want to be - we learn this through experience. I am so excited for life's full range of experiences!

Back to the food.....

What we call 'food' is not even close to what it used to be. We are deceived into believing our food store products can't harm us - and that's just ridiculous nowadays. We know better because we are becoming aware.

The real problem wasn't ONLY the food choices I was making - it was that I wasn't dealing with the real issues in my life - I wasn't learning to love myself so I was drowning the real me in a huge vat of unchanged grease in an attempt to kill her. The choices I was making were for my demise, not my rise! I had to learn to care about what was going on inside my head, put the distractions of the world's negativity aside and face myself head on. I used my rebelliousness against myself for far too many years. It was time to turn the tide. I learned to find the balance.

I used to think food was magical.

Now I know food is magical - because I now realize what real food is.

Rock your day!

Tomorrow: Food 'Disorders' - Why Do We Do It? Part II.

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!
 
THUG KITCHEN on Facebook: https://www.facebook.com/thugkitchen

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!

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. ;)

Thursday, 27 June 2013

Control the Cravings.

 
I love this chart!
 
I send it out whenever I'm asked what to do about cravings.
 
Sure, I could tell you to distract yourself a million times - and I could mention that your will power is stronger than you believe it to be (and it is) - but there is always that nutritional aspect - the 'other' connection - where we are simply missing something essential.
 
When we don't get enough of something in our diet (ie: nitrogen), our bodies react by throwing symptoms at us and it is up to us to decipher them. This can be tricky if you're not a scientist, medical technician or nutritionist.
 
The handy chart above will allow you to 'move forward' - is there something familiar you see on the chart? Use it to improve the very things we are always complaining about most - those pesky cravings!
 
Let us know how you're doing in the comment section.
 
Rock your day!
 

Tuesday, 25 June 2013

Wellness & Calories - What!?!

There are some folks who live by the law of the calorie. This is all good and fine - these units of energy that convert to heat to fuel us have always confused the heck out of me until I realized something.....

 
It doesn't really get simpler than that.

Eat whole, nutritious (and actual) foods.....or drink them......your choice.
 
Rock your day!

Monday, 24 June 2013

Red Pepper Hummus in Cucumber Cups

Wellness and eating right doesn't have to be boring or taste bland. That was one of forty bazillion fears I had when I started this whole 'new me' endeavor. It didn't stop me - fear rarely has, but it did make me frown more than a little to know that I would be without those cozy foods I had grown (bigger) to love so much.

We can adjust to most anything.........

Those who have read my book, The Fat Girl Now 50% Lighter know that I didn't start on this wellness journey to get fit, feel great or lose weight. I started 'changing my ways' after I realized my health had been severely compromised after years of ignoring myself.


Things change - and now we enjoy trying new and flavorful foods that also keep us well.

I found this recipe and wanted to see if the red pepper aspect of it tasted like those yummy appetizers of yesteryear.....it does, only better.

Ingredients
  • 2 cups canned chickpeas, drained and rinsed
  • 1 7-oz. jar roasted red peppers, drained and chopped
  • 1 clove garlic, chopped
  • 1/3 cup tahini
  • 1/4 cup lemon juice (from 1 large lemon)
  • 3 tablespoons olive oil                               
  • 1/4 teaspoon ground cumin                
  • Salt and pepper                
  • 2 English cucumbers                

 

Preparation

Combine chickpeas, red peppers, garlic, tahini, lemon juice, olive oil, cumin, salt, pepper and 1 T bsp. hot water in food processor and puree until smooth. Taste and adjust seasoning as desired.

Cut cucumbers into 1/2 -inch-thick slices and scoop out seeds with a small spoon or melon baller, leaving bottom intact to form a cup. Fill each cup with hummus and serve.

(thanks myrecipes.com.)

Friday, 7 June 2013

Brandi Rollin’s Vegan Green Beans With Italian Marinara Sauce

I know....right?? Let's go!


Green Bean Mixture:

  • 5 oz / 1/3 lb of fresh green beans 
  • 1/3 medium red bell pepper
  • 4 crimini mushrooms
  • 1/2 medium spring onion
  • 1 Tbsp balsamic vinegar

  • Tomato Marinara:

  • 2 medium tomatoes
  • 3-5 pieces sun-dried tomatoes
  • 1 tsp dried Italian spices
  • 1/2 clove garlic
  • Celtic sea salt to taste

  • To make the green bean mixture:
    1. Remove the ends of the green beans and set aside in a large bowl.
    2. Slice the red bell pepper, mushrooms and spring onions, and add to the green beans.
    3. Dehydrate the vegetables for 5-6 hours.
    4. If you are using an Excalibur dehydrator, spread the vegetables on top of a texflex sheet. Dehydrate at 105 degrees or in your oven at the lowest temperature.
    5. For the tomato marinara:
    6. Blend all of the ingredients in a food processor or Vitamix until smooth. If you are using a food processor, soak the sun-dried tomatoes for 4 hours before using.
    7. Once the green bean mixture has dehydrated, place it into a medium bowl.
    8. Add the marinara by the spoonful and mix.
    9. Set aside for 10 minutes and then serve.
    10. This recipe stores well in the refrigerator and can be prepared 1-2 days ahead of time.
    11. Cost saving tip: make this recipe when green beans are in season, and are most flavourful and affordable.
    12. Makes 2 ½ cups – 1 large serving
    13. Total Estimated Cost = $4.45
    Learn more about Brandi Rollins at Raw Foods On a Budget
    Thanks to Healthy Blender Recipes!

    Tuesday, 21 May 2013

    7,776 Casserole Meal Ideas In One Blog Post.

    Looking for meal ideas that are healthy and not just saying they are? Look no further! I was toodling about one day and came across a piece of paper my mom had given me awhile ago. She, like a few other ladies I know, is always looking out for me when it comes to new recipes and ideas. I store them in one area until I can get to them, explore or create them and then review them.

    The title caught my eye first; "In Case You're Stuck." I can't tell if mom typed this out or it came from a book. Either way, she knows me well.

    You wanna talk protein combinations? Wow!

    Here's what the paper says;

    "The work of Anna Gordon, dietician at Columbia-Presbyterian Medical Center, makes casseroles particularly worthy of mention. Eating better for less (Rodale Press) called it, 'an amazing piece of work' (and I agree), and reports, 'Anyone who says meatless eating is boring should take a look at this chart. Using only thirty ingredients, it has an unbelievable 7,776 possible meals.

    As always, I was intrigued!

    How It Works
     
    1.> Choose an item from each category. There are 5 categories.
    2.> Take the first 4 ingredients and combine them.
    3.> Bake for thirty minutes at 375 celcius.
    4.> Select 1 ingredient from column 5 for topping, bake for 15 more minutes at 325 celcius.
    5.> Season to taste at the table and serve with whole grain bread.


    

    MILLET

    CATEGORY #1: (2 cups cooked of either):
    Brown Rice
    Whole Wheat Macaroni
    Millet
    Whole Wheat Spaghetti
    Bulgar Wheat
    Whole Wheat Noodles

     
     
     
     
     
     
    CATEGORY #2: (1 cup cooked of either):
     
    KIDNEY BEANS
    Pinto Beans
    Lima Beans
    Peas
    Kidney Beans
    Black Beans
    Garbonzo Beans (Chick Peas)

      




    CREAM OF TOMATO SOUP


    CATEGORY #3: (Sauce):

    Cream of Tomato
    Cream of Potato
    Cream of Mushroom
    Cream of Celery
    Cream of Leek/Onion
    Cream of Pea

     
     
     
     
     
     
    CATEGORY #4: (Veggies to make 1 1/2 cups):
    Sautéed Celery and Green Onion
    Mushroom & Bamboo Shoots
    Sautéed Green Pepper & Garlic
    Cooked Green Beans
    Cooked Carrots
    Sautéed Onion & Pimento







    CATEGORY #5: (Topping):
    Wheat Germ
    Slivered Almonds
    Soy Grits
    Grated Cheese
    Nutritional Yeast
    Sunflower Seeds







    There are certain things I would choose to do differently with these recipes. I wouldn't select the grated cheese one, but I may substitute feta. I wouldn't use nutritional yeast, but I would enhance one topping with a ground flax mixture. I would also make my own home made soups for sauces before using canned soups. The sodium alone.....yikes.....

    The world is our oyster - and these 7,776 recipe combinations just made life a whole lot simpler!

    Enjoy - and share what you make. ;)



    Tuesday, 7 May 2013

    Garlic Dill Cracker Bread Recipe

    This delectable treat pictured here is mom's new 'cracker bread' recipe. I've nicknamed it that because it suffices as both a crispier cracker (that suits my tastes) or a softer bread (that suits the rest of my family's tastes). Either way, this adapted recipe mom brought over is perfect for us.

    The greatest thing about this recipe besides final flavor is that it is quick and easy! I prefer that to tedious and difficult for sure, so this one is a winner all around! You can adapt the recipe as you like too - the choices are yours!

    Garlic Dill Cracker Bread

    1/3 c. olive oil
    3 c spelt flour
    1/2 ground flax
    1 tsp garlic powder
    2 cloves minced garlic
    1 tsp fresh dill,  minced
    3/4 c. room temperature water
    1 beaten egg
    1 tsp sea salt

    Mix dry ingredients together.
    Mix wet ingredients together.

    Combine the wet ingredients with the dry ingredients.

    Roll out onto parchment paper in a large pizza pan (square is best but use what you have).

    Poke holes all over the top with a fork.

    Bake for 15 minutes at 350.

    NOTE: We 'score' our Cracker Bread with a pizza cutter before we bake it.
    It falls apart in beautiful squares.

    You can add whatever you like to this recipe - modify it to your own tastes.

    We use this bread with avocado dip, hummus, accompaniments to soups - we've used it as bruschetta base and we even gently toast them in the oven to use as croutons.

    Saturday, 27 April 2013

    Kale Chips - A Recipe Revisted

    We usually have kale in our fridge. I say usually right off the bat because it often goes like this; when we want kale chips, there is no kale to be found for miles. When we don't have that snack on the brain, we seem to have a build up of kale.

    Last night - it all went together so perfectly. We had kale available and they were definitely on the brain.

    I have posted this recipe before, but I have emails asking for it repeatedly so I thought I would post it for everyone. Enjoy!

    Kale Chips

    I have been a potato chip lover my entire life. When it was time to say goodbye to them, I still wanted something crunchy, tasty and ohhhh why not...good for me too. Was there such a thing?

    It turns out - there was! Kale chips have that thin potato crunchiness that I love so much! Not to mention it is loaded with so many nutrients we don't even have the space on this blog to type it all out......just know they have so much goodness in them.....this blog is about snacking.......

    So...how to make these little yummies.....

    Take as much kale as you want to make for your snack. I usually use a bit more because once these are done, they don't last long.....and a little more won't hurt.

    Strip the kale off of the stem (that stuff doesn't taste good left on) and discard it or juice it - your choice.

    Spritz the kale with olive oil. You don't want too much oil on the kale as it makes it heavy and then you don't get a good crunch - they just stay soggy. So be gentle. I sometimes hand toss the kale in olive oil.

    We add spices sometimes, but generally, a sprinkling of parmesan and into the oven it goes. We like to keep it simple.

    In the oven at around 350, watch them closely! You'll know when they're done - you don't want them brown and flat in your pan - that means they are past the point of edible. Crunchy and roasted, but not crisped nuclear. Find the happy medium in between those two points and you're good to go.

    You can dip them in something if you like, but I always preferred them plain. It doesn't matter how you choose to snack on these, they're good for you! Enjoy!

    Thursday, 14 February 2013

    Dream Bar Recipe


    This is perfect for anyone looking for a yummy snack or a dessert bar to take to that next get together. Be warned - once you make these, you won't ever want to stop.....and you don't have to.


    DREAM BARS

    4 cups ground walnuts
    6 cups raw rolled oat groats
    1 ½ cups grated coconut
    1/3 cup olive oil
    ¼ cup agave syrup or honey
    2 tsp vanilla
    1 recipe Fudge Sauce (see below)
    ½ cup grated coconut
    1 cup pecan halves

    In a food processor grind walnuts and raw oats until mealy. Add in coconut, oil, vanilla, and agave syrup. On a teflex sheet pat batter into a large square about ½ inch thick. Dehydrate until chewy. Flip over and dehydrate the bottom side.

    Spread chocolate Fudge Sauce on top about ¼ inch thick. Sprinkle with shredded coconut and decorate with pecan halves. Make sure that each square you cut has a pecan half on it. Keep in the freezer.

    Fudge Sauce
    ½ cup raw almond butter
    ¼ cup cacao powder or carob powder
    ¼ cup agave syrup or honey
    1 tsp Nama Shoyu
    Water

    Blend all together, adding water to achieve desired consistency.

    If you think that sounds yummy, wait until you try it. Woah. Thanks to NabCommunities.Com for the recipe.

    If you're saying to yourself, what the heck is Nama Shoyu? Let me help......I Googled it just for you;

    Definition: In Japanese, nama means raw (or unpasteurized) and shoyu means soy sauce. Nama Shoyu is raw, unpasteurized soy sauce popular amongst those following a raw food diet.

    Though the product is heated well above the raw-allowed 115°F, it is still used by many raw foodists because it contains living enzymes. The Ohsawa brand Nama Shoyu is fermented, or cultured, in the traditional way, in wooden barrels under the sun. The label boasts "living enzymes and beneficial organisms". (About.Com)


    Sunday, 10 February 2013

    Cabbage

    Cabbage and I never had a great relationship. I recall being in my teens and asking what dinner was on certain nights. If the answer was anything with cabbage, 'kraut' or something of that nature, my evening was considered ruined. I loved food! Homemade french fry night.....that was a whole different evening.

    Once I grasped the concept of how good cabbage was for me, I decided I would reintroduce it into the daily meal. Hidden at times, it still really boosts the cancer fighting enzymes in our foods and that's always a great idea.

    Cabbage soup, roast cabbage and veggies, cabbage rolls made with brown rice. Shredded cabbage in a stir fry is delicious! It adds flavor - and I love the versatility of green and purple cabbage. I once made a soup so pink my daughter thought it had to have been made of pure magic.

    Nutritionally, cabbage is incredible! 89 grams of raw cabbage gets us 2 grams of our dietary fiber. Most people don't get 1 gram in a day.

    Fast food (in case that's all you ever eat) doesn't have any fiber at all. Why not you ask? Well, fiber is what keeps our digestive system regular. Fast food eliminates fiber, so eventually we can't eliminate at all and we become sick, full of you-know-what and that's it. Now you know. 

    54% of Vitamin A? Calcium? This doesn't happen in any store bought processed or packaged foods, that's for sure.

    There are so many great places to find out information about what we eat, what it contains and why it may be good for us (or not). One of those places is Self Nutrition Data. The link is for the nutritional information about cabbage - feel free to do your own searches for the foods you eat too.