Designed for Health classes have re-commenced at First Baptist Church, New Bern, NC, and it is not too late to start joining us for an hour of wellness techniques! With so many folks enjoying Easter Break out of town last week, I want to make sure to remind everyone that we are starting a new series!
Come join us each Wednesday evening from 6-7 pm for the next five weeks. Class is held in the main sanctuary building, just off of the breezeway entrance. There are plenty of signs and people to guide you!
This week’s main topics are about sugar, sugar substitutes, and starchy vs. non-starchy vegetables. We will also re-visit last week’s topics of how to establish new habits.
The class is free to all who attend, and we always have a great time!
I just know that I want tighter abs and stronger back muscles. My poor chiropractor has to re-assemble my lower back every month, and it never seems far away from “going out.” Then, there is the flat tummy thing. After two babies, each weighing over 9 pounds, those lower regions have been stretched to kingdom come! Even returning to my pre-pregnancy weight back then never gave me “abs of steel”!
Coupling these two needs with my application of recent advanced studies in habits, I have made fantastic progress!
A little history, first. The whole idea of doing planks was brand new to me. I thought we just walked on planks of wood…it’s called flooring; but, my fifth period junior boys were showing off to each other their prowess at doing planks. Students taught me things all the time; this was cool! I was eager to learn!
It seemed simple enough: get down on the floor, face down, with body touching floor only at the elbows and forearms and toes, and stay there a minute. The two boys who were having a plank-off seemed to be having a tough time after about 30 seconds. Their whole bodies seemed to tremble at the 45 second mark. They were wiped out after a minute.
One boy hung back, not wanting to participate. Seems he boasted he could do it, but just not in front of everybody. Wise chap.
Needless to say, Mrs. Edwards went home to try it out for herself…in private…away from photo sharing students who would have lit up Facebook with embarrassing pics of their teacher. That was over three years ago.
Sure enough, seemed like I had found yet another exercise I couldn’t do! I played around with it every now and then, making it easier by bending my knees and cutting the work load in half. Still…I naturally did not master it because I did not consistently do it. And…it was a little boring!
But there was something intriguing about this exercise. I kept reading about it and watching it on videos. “Great exercise for core strength!” “Perfect for those efficient 10 minute workouts!”
Ten minute workout? That’s me!
So, ok. A little here….a little there…once a week….twice a week…every few days…. Is it any surprise things were still no good? I decided that, sure as I want to become a better writer, so I needed to write every day; I needed to do this (and other exercise) every day as well, if I wanted to see progress.
If all I could do was a half-plank for 15 seconds, then fine! Who does not have 15 seconds? So I did 15-second, half-planks every day. Period. No skipping. Naturally, as I got stronger, it was easy to extend my time to 30 seconds. Every day. Then 45 seconds; then a full minute!
But that was a half-plank, so I moved on to a full body plank: only elbows/lower arms and toes on the floor. I followed up full-minute half-planks with a 15-second full plank.
You can imagine how this is going to play out. From 15 seconds to 20…to 30…to 40…45…50…a full minute! Wow! What elation! What happiness! I did it!
Then I learned about straight-arm, full-body planks! You got it! Right now, I do:
Muscles toned by planking!
A full-body elbow-toe plank for a minute
A half-plank for a minute as a rest, then do a straight-arm plank for a minute!Three minutes of plank-ness! ME! Non-exercise-y me!
And you know what? That straight arm plank so looks like the starting position for a push up…..!
Always wanted to do push-ups……
Maybe I’ll start on my knees with those….
Whatever you are trying to accomplish remember to:
1) break it down to a manageable, easily repeatable task that takes just a little time, knowing that what you are doing is right, and will pay off in time, and
2) show up every day to do it!
When doing a teensy good thing, it is easy to do!
But it is also easy NOT to do, as well…
If you miss doing your 15-second plank today…no harm? People who succeed would tell you that, yes, there’s harm in not doing it. The world is full of people who do not succeed. Their teensy little things just do not get done. It’s easy to do and equally easy not to do! As a result, they reflect that daily choice just the same way those who do that teensy little thing also reflect the result of their daily choices.
I chose to do a plank. What do you want to choose?
March on Morning Glory Power Muffins
Sometimes you just really want a muffin! I know that often, muffins are just glorified little cakes full of unnecessary carbohydrates. Popping on the label saying they are gluten-free is NOT necessarily a pathway to improved health. There is so much around these days with the label “gluten-free,” and once again, the advertisers are wooing us with products still replete with chemicals, highly refined oils, starch, and sugar!
So, I was determined to make a nutritionally dense muffin that would satisfy and be truly delicious.
I did it!
These Morning Glory Power Muffins have received rave reviews, and it is my pleasure to share this recipe with you today!
Morning Glory Power Muffins
Yield- 20 muffins
Preheat oven to 350
Ingredients:
½ cup golden raisins
4 Tbs. hemp seed hearts
3 Tbs. ground golden flax seed meal
¾ cup unsweetened coconut flakes
1 cup grated carrots
1 cup crushed pineapple no sugar added
1 cup chopped walnuts*
2 medium-sized ripe bananas, mashed
1/3 cup brown sugar
1 ½ tsp. vanilla
3 eggs
1 tsp. cinnamon
¼ tsp. ground ginger
¼ tsp. kosher salt
1 ½ tsp. baking soda
1 cup gluten-free flour
½ tsp. xanthan gum
¼ cup coconut flour
1/3 cup coconut oil, melted
Method:
In a large mixing bowl and using an electric mixer, beat the eggs until creamy yellow; add the banana, vanilla, brown sugar, cinnamon, ginger, salt, and baking soda, beating until well-combined. Add the melted coconut oil and mix well. Add the flours and the xanthan gum, beating to combine.
Then, using a wooden spoon or spatula, stir in the raisins, hemp and flax seed, coconut, carrot, pineapple, and walnuts. Make sure to mix all ingredients well.
Fill muffin tin lined with baking cups about 3/4 full.
Bake in pre-heated 350 degree oven for 28 minutes or until a toothpick comes out clean after being inserted.
*Prior to using, soak walnuts at least 4-6 hours in enough water to cover and 1 tsp. sea salt. Rinse soaked nuts very well, blot dry on a towel, and dehydrate in oven or dehydrator. This process activates the nuts, makes them more digestible, and increases their crisp tastiness. While I do own a dehydrator, this was the first time I used my oven for nut dehydration, and I was totally satisfied with the results. After using the oven for another purpose, I spread these walnuts out on a large rimmed metal pan and put them in the pre-warmed oven (350) which I then turned off. After a few hours, I stirred the nuts around, closed the door and warmed the oven up to about 200 degrees; then I turned it off, and let them dehydrate some more. This was done before going to bed. By morning, they were crisp. Once you have tasted activated nuts, you will never want to eat plain raw ones again!
I hope you agree that these are the “Best Ever Morning Glories”! Their power comes from the hemp, flax, and walnuts which give great forms of “good fat” as in Omega 3 fatty acids, and in protein! Certainly, the other ingredients aren’t too shabby, either!
News Flash!
Deidre has been a little absent from this blog because there is so much good stuff going on!
Sorry for my absence here, but I have been preparing for the next cycle of the Designed for Health Classes, AND I have been working on my book in which I am putting all of this wellness thinking into one work! Plus, I have been doing so much research into habits are born, and how to develop our daily energies into something more powerful than we could ever imagine!
Designed for Health, Series 2 classes will be held at First Baptist Church, New Bern, North Carolina. They will be held in Building A for six weeks on Wednesday nights from 6-7 pm. If you are not a member of First Baptist Church, that’s fine, just email me at foodtalk4you@gmail.com to let me know you want to attend. I want to make sure we have a room big enough for everyone, so a head count is always good to have in advance. This series is free to all.
If you are interested in a class closer to where you live, or your organization would like me to speak with them, please contact me at the same email address to schedule a class or single presentation.
What do I mean? Isn’t fruit full of goodness all by itself? You bet! I am not even going to try to enumerate all of the nutrient rich benefits there are in different berries, apples, and such, lest I leave something out!
But what if we could stir something up that expanded on the nutrient-richness of fruit? How about a truckload of omega 3 fatty acids? How about some collagen joint care? How about protein? Well, I’ve done it! All without added sugar of any kind if you don’t want; and if you do, a small dab of honey.
This warm fruit compote will delight your senses, build strong bones, provide satisfying protein, and increase your omega 3 fatty acid intake. Wow! Let’s get to it!
Warm Fruit Compote
Ingredients:
1-3 Tbs. coconut oil depending upon amount of fruit. I used 3 Tbs
Fruit sprinkled with cinnamon
. for this quantity pictured
1 gala apple, peeled, cored, and chopped into fairly small pieces
1 Bartlett pear, peeled, cored, and chopped into fairly small pieces
Assortment of frozen berries- today I used probably over 2 cups plus
a few slices of frozen peach
Pinch of salt
Cinnamon to taste- a “sweet spice” that can enhance fruit without the need for sugar. Cinnamon also helps control blood sugar levels
Powdered grass-fed gelatin
Ground flax seed
Optional- only if your fruit is sour- a spoonful of honey stirred in at the end
Simmering fruit mixture
Method:
Melt the coconut oil in an enamel non-stick sauté pan and add all of the prepared fruit over medium heat. Generously sprinkle the cinnamon, gelatin, and ground flax seed over the top of the fruit. Add a pinch of salt.
As the mixture warms and begins to get juicy, gently stir.
Both the gelatin and the flax will thicken this mixture as the fruit releases its bounteous moisture. If your fruit compote is too runny, just sprinkle on more gelatin and/or more flax. Lower heat a bit to continue cooking without bubbling.
This refrigerates well and can be eaten warm, cold, or at room temperature. This is my go-to evening snack. So satisfying, filling, good for you and not sugary!
With a lot of help from Sheree Alderman and Michael McClendon, we are finally able to present to our readers our first e-booklet covering the recipes posted last year in a usable PDF format! Yay!
Magic Mousse, Broth, Dumplings, Smoothies, Gravy… it’s all there! To get your copy, all you have to do is: Click on the link FoodTalk4U 2014 Recipes and wella!! Just follow the prompts on top of the screen on the right hand side to download it!
I am following ‘my bliss’ (see recent blog by same name) by delving into writing my first book! It is designed to go along with the ‘Designed for Health’ series that I teach here in New Bern, North Carolina, a couple times a year but will certainly be a helpful guide for any reader! It’s still unfolding before my eyes, and I look forward to seeing it in my hands… and YOUR hands!
Book writing and self-publishing represents such an exciting learning curve! I am reading more than ever, above and beyond the daily food and wellness research; and then, of course, there’s the writing. Writing, writing, writing. I am trying to garner more resources for you and put together tools for you that will guarantee your personal success at a higher, more complete level of wellness than you ever imagined!
In the meantime, how does your plate look?
Here are two representations that summarize what I have been talking about:
1) The goal
2) How breakfast might be composed.
What’s the ‘green stuff’ in breakfast? Well, usually, I will grab 2 or 3 handfuls of baby spinach or a baby spinach/baby kale combination and throw them into my enamel non-stick pan with ‘happy butter’ from grass fed cows, similarly sourced Ghee, coconut oil or olive oil, and wilt the leaves. It’s a cinch! Stir those babies around a minute and they’re done! Add some pink Himalayan salt or lemon pepper, and you’re all set!
Or…you can reheat last night’s leftover greens. Really, once you start doing this, breakfast will look funny without some healthy greens. Asparagus? Go for it! Sprouts? Green beans? Do it!
I always try to keep some mushrooms around. If they are not leftover, start them first in the pan and when they are finishing browning on the second side, scoot the mushrooms to one side of the pan and cook the spinach. After plating the veggies, you are ready to cook your eggs. Or….you can whip up the eggs, start cooking them, then add the veggies for an easy omelet!
See, you do not have to be a Master Chef to take control of your nutritional destiny!
Being “Designed for Health” means more than learning how to return to eating nutrient-dense foods; it means creating and maintaining that healthy balance in all areas of our life: mentally, spiritually, and physically.
Stress-related insomnia
“Fixing” the food part to meet physical needs is just one part of that healthy triad. Many of us are spinning so many stress-filled plates, the mental and spiritual part of ourselves is going lacking…which then circles back to an unhappy body. Stress hormones play into poor sleep which plays into morestress hormones which play into hormones designed to push us to more starch and sugar which plays into…… well, it’s a mess!
Did you ever say “Stop this stress-go-round, I want to get off!”?
Are you experiencing a dark existential ennui?
Just breathe….
If there is a sunbeam shining right now, make sure to head for it! Take a 20 minute walk in the sunshine every day that you possibly can. Breathe in that fresh air. Look for things you have not noticed before. Something seen. Something heard. Something felt. Something smelled. Even this most basic exercise helps on all aspects of the health triad.
Pet a puppy. Who doesn’t love a puppy?
Breathing helps, too! Not the everyday kind. The stop for a minute and take slow breaths kind. See, our over-active minds are hard to shut off even during a walk – hence the idea of noticing new things – so five methodical breaths are a great way to cleanse the mind, stop the stress-go-round, and lower the anxiety level.
You know the drill:
1. Stop everything
2. Close eyes
3. Drop shoulders
4. Inhale slowly for a count of five
5. Let the air circulate inside of you for a count of five
6. Slowly exhale through your mouth for a count of five
7. Repeat four more times
Concentrate….
Concentrate ONLY on this procedure; if another thought drifts in then gently release it. Concentrate on the feel of the air coming into your body. Imagine it swirling around inside you. Feel the release while you exhale. Mindful breathing can be a beautiful, life-saving thing. Try it right now. Whew…I just did, and the release is just amazing!
Another way to shift our mental and spiritual focus away from the negative can be through being a part of what I have named a Tapestry Group. I am facilitating a Tapestry Group at our church. It is an easily replicated concept you may want to try yourself. The name of this group reflects the thought that each one of us is a part of the larger Tapestry of Life; that each one of us provides a meaningful thread to this tapestry; that the color of our thread may change over time; and that the threads of others are woven along with our own to create the rich and beautiful tapestry we call Life.
Our purpose is the sharing of experiences, reflecting on matters or topics of the day, expanding or clarifying our view points, learning from others, and supporting others and ourselves through the exchange of ideas and thoughts.
At our last monthly meeting, I shared four talking points taken from a book by Karl Moore entitled, “The 18 Rules of Happiness: How to be Happy.” His first four “rules” provided a great resource for reflection and sharing. To paraphrase his book:
1. Stop the pity party; self-pity eats up everything around, except for itself. Elsewhere, I recently read that we have 60-70,000 thoughts each day; while some are not that significant, others may color our whole day. So, stop the negative thoughts and go to rule #2:
2. Be grateful. Well, sure, we’re thankful that semi-tractor trailer missed hitting us on the interstate, but on a daily level—moment-to-moment—we need to be grateful. I have heard of people keeping a gratitude journal whereby they make daily entries, morning or evening, for their items of gratitude. You’ve heard of that old hymn that goes, “count your blessings, name them one by one”? There’s a lot of truth in this process as counting our blessings— mindfully reviewing the positive in our lives—can create a mind-set shift, a general re-focusing on what is important, and a re-framing of how we view what’s on our personal plates.
3. Open yourself to selectively saying “Yes” more. I know, I know; aren’t we supposed to learn to say “No” more….I mean, we are being stretched too thin, right? Well, sure, but some of us have gotten too good at saying “no” and have shut too many doors, shut out light, shut out life. There are random twists in life and unexpected opportunities that come knocking that we need to seize. Sometimes it’s even easier to say “yes” because you participate in a positive flowing forward instead of saying “no” which goes against the flow of life. You be the judge; say “yes” to good things that may be unexpected and that can open up a positive flow in your life.
4. Follow your bliss. This is an idea originally from Joseph Campbell. I remember an example of bliss in my students as they practiced what they learned in the classroom and became hands on caregivers to real patients. Their eyes lit up! They couldn’t start their clinical rotations soon enough! The joy poured out of their very beings and flowed around and caressed their patients! Time flew by! Bliss is something money can’t buy. What is your bliss? Probably everyone knows what needs to be done to be happy, but few are brave enough to take the steps to do it. Follow your bliss.
Get a room full of people to reflect and talk about the first four rules of happiness, and you will have a room full of refreshed folks who have a new perspective on life; who have shared and received inspiration; and who have said “Yes” to an opportunity to get outside of themselves, engage with others, and who shared their bliss!
Consider being a part of or forming a Tapestry Group. We were designed for health, and we were designed to be social beings.
Since April of last year when this blog was officially “born,” many topics have been touched upon about moving to a more harmonious relationship with our bodies by eating foods that naturally promote health.
With the idea that we were designed for health and not disease, there must be a way to live, eat, move, and think that boosts health. The world-wide trend toward obesity, heart disease, and autoimmune diseases as western fast-food eating styles that are embraced can be reversed through eating what we were originally designed to eat.
These thumbprint summaries of last year’s material are hopefully a good way to see the bigger picture as we approach our health choices this year. Where we’ve been serves as a launch pad for where we are going, so to speak.
1. It starts in the mind. How we relate to our bodies, health, and the world around us all starts in our mind. The first class session of The Designed for Health series I teach in New Bern, North Carolina, always starts with a sort of “rededication” exercise whereby we reconnect with our body in appreciation for how we are so wonderfully made, and how we want to be in greater harmony with our body by actively listening to how it responds to what we feed it and how we treat it. We are accepting the responsibility for its care rather than just mentally going along for the ride.
2. Something “do-able”: a Keystone Habit. No matter how we want to improve our lives, whether we want to write the great American novel or we want to eat healthier, we have to concentrate on the steps, the repeatable steps, we must take each day to get there. Surely, we are not going to write that novel in one day, but writing for a short, set amount of time each and every day will eventually get us the first chapter. Similarly, we are not going to turn our health status around in one day, but making a single, seemingly ridiculously small and easy-to-repeat tweak to what we eat or drink each and every day will eventually lead to a collection of changes easily incorporated into a new eating and living style that will definitely impact our health. Hence our motto: gradual and consistent.
3. 80/20. Unless there are health dangers such as severe food allergies, becoming totally obsessed about “healthy eating” could ruin the day for you and those around you. Trying to squeeze out that last 20% of perfection each day can actually take some of the fun out of things. So while we gain an understanding what is good or bad for us, striving for perfection can, literally, spoil the party. Aim for the “good stuff” to keep up your promise to yourself, but once in a while a dab of this or that, in the absence of food allergies, can keep the fun in holidays, vacations, and life in general. Once you have converted to better choices, the standard temptations actually will hold less appeal and may not feel “right” when consumed, but- lighten up! 80/20 is good. Having said that, making exceptions back-to-back can be the start of a slippery downward slope!
4. Create an environment for success. Clean up what’s available to eat in the kitchen based on how you want to eat. No more chips and ice cream in the kitchen means you won’t be looking at chips and ice cream praying for the strength to turn away. Enlist the help and support of family and friends. Share what you are learning so you can be a part of a team. Reward your milestone successes frequently with appropriately healthy treats; maybe a walk around the waterfront instead of in the neighborhood.
5. Understand “macro-nutrients.” Understanding how our bodies naturally respond to proteins, fats, and carbohydrates really puts us in the driver’s seat for health! Want to stabilize blood sugar? Dedicate carbohydrate intake to veggies instead of grains and eat good protein and healthy fats which have higher satiety levels than starchy carbs and will not upset blood sugar levels.
6. Enhance your flavor palate. Looking for a sense of sweetness without the added sugar? Try spices and flavorings that remind you of sweetness by using cinnamon, nutmeg, cardamom, and extracts such as vanilla or almond. These “sweet spices” are a great way to enhance the flavor of smoothies without added sugar. Explore various herbs and oils to add endless variety to veggies and salads. Simple asparagus is different each time when lightly sautéed in a choice of olive oil, ghee, grass-fed butter, avocado oil, coconut oil, or toasted sesame oil. Whenever I get a little tired of any cooked veggie, I usually turn to a finishing drizzle of toasted sesame oil to liven things up. Pesto can easily combine with shrimp, gluten free pasta, quinoa, veggies, or scrambled eggs to make a brand new eating experience.7. Keep this plate in mind. Strive for a plate balanced with these proportions. Imagine your plate is half non-starchy veggies. The other half is two-thirds protein and one third good fats and/or fruit. That’s pretty much it!
8. Inflammation is a key and common evil. Food choices can actually ramp up the inflammatory process which is bad because inflammation is at the root of every disease process. Sugar and grains are the biggest culprits; read: wheat, barley, rye for the inflammatory gluten and corn for the phytates.
9. Strive for nutrient dense foods. Nutrient density relates to higher concentrations of vitamins, minerals, and the essential fatty acids and essential amino acids which we have to get from our diet because our bodies can’t make them. Currently on a fat- free diet? Forget it! You’d be missing out on vital fatty acids that your body demands for proper functioning and certain vitamins must have fat in the diet for their absorption. Proper fat ingestion is vital. The good fats contain a better fat profile than we get from the Standard American Diet. Good fats have more omega-3 fatty acids and can be found in avocados, avocado oil, extra virgin olive oil, coconut oil, nuts and seeds. Protein ingestion is vital. Strive for clean protein sources that are minimally processed, grass fed if possible, and fresh seafood. There are NO essential carbohydrates; none. So carbohydrate consumption will best serve your body if coming from non-starchy veggies that are packed with nutrients and will not disturb your blood sugar levels.
Planking
10. Less exercise can be more! One of my Keystone Habits is doing a bit of exercise during coffee brewing time, and I have learned from many sources that slow-motion exercises can yield a better effect than those done at regular speed, and that fewer repetitions are needed. Works for me! Counter top push-ups and squats are infinitely more effective when done in an 8-8-8 fashion. For a squat: 8 counts down to the squat, 8 counts holding the squat, 8 counts up. You’ll know when to stop, believe me. A few will do! If that becomes easy, just add a small weight which will increase the workload of the muscles; that’s the key: workload, not repetitions.
11. Other possible Keystone Habits. Consider slipping in a daily boost to hydration by drinking a glass or two of water before leaving the bathroom first thing each morning. Try converting other hydration fluids from juices, colas, or coffees to green tea. Green tea contains poly-phenols that help prevent a host of diseases and conditions and also work with the body to burn fat! Try a more concentrated green tea brew to ramp-up consumption of those helpful components. Some experts aim for 10 bags of green tea a day which would necessitate concentration, indeed!
12. Non-starchy green vegetables. I have dedicated a lot of “blog time” non-starchy green vegetables and colorful vegetables. Eating non-processed foods necessitates cooking, but I have tried to show that becoming a master chef is not required. Basically doing a light sauté or stir fry in a healthy fat is all that is needed for most vegetables, possibly followed by a light steaming on lower heat with minimal or no added water. Cooking veggies without added water is vital because a good portion of the nutrients leech out into the water, never to be consumed. I still read recipes from those who should know better that call for boiling asparagus, for example. No! No! Just roll those babies around on low to medium heat in some good oil until desired doneness… not mush, but still a little crisp…sort of Al dente! Certainly, sneaking baby spinach or kale into a smoothie is a super easy way to add nutrient-dense goodness in a snap!
2014 is over??
Well, that’s foodtalk4you from 2014 in a condensed form. Next, my editor, Sheree, and I will be working on a free e-booklet of last year’s recipes for easy access. Such a feat will require some diligent work on both our parts…just part of my New Year’s goal to be more useful to you, my dear readers!
Please share this site with a friend or two, so we can reach more people with the message that improved health is within reach without reaching for another pill!
Remember “gradual and consistent,” the concept that success comes from consistent small efforts over time will yield greater results versus giant goal-setting?
With the New Year upon us and with conversations whirling around us about resolutions, it would seem an excellent time to reconsider how we can apply this gradual and consistent concept to our daily health and life issues.
Just because the calendar page now says “2015” does not mean we have to reinvent ourselves. But in looking at the array of life issues we are handling, does it not make sense to make sure our minds and bodies are at their best so we can optimally approach our personal challenges? We cannot be creative, resourceful, cooperative, considerate or anything else we may strive to be if we feel awful physically or mentally.
Want to lose 50 pounds by June? Forget it! Just concentrate on how your next meal looks. Then concentrate on how the next meal after that looks. Want to tone up to wear a smaller size by a particular date? Don’t spend a week shopping for the right exercise clothes; what kind of push-ups or planks are you doing right now?
I think one of the biggest successes at health transformation is balanced blood sugar. This may be of particular importance now as we are coming off of holiday indulgences. Even gluten-free starches can add to the waistline. To paraphrase Dr. Mark Hyman’s article from December 26, 2014, here are three thing that we all can do to help end that need to roam around the kitchen looking for holiday delights.
Broccoli and eggs for breakfast!
1. Commit to booting unnecessary starch. Carbohydrates are an important macro-nutrient vital to body function, but we need to embrace plant carbohydrates and use nuts and seeds as healthy protein snacks. My immediate goal is to incorporate plant carbohydrates at every meal; half my plate is usually vegetables. Even at breakfast.
Prior to the holidays, I activated many bags of nuts to prepare for gift-giving and snacking. My recent reading about nuts have again reminded me that daily eating of walnuts is extremely beneficial as an omega-3 and anti-oxidant resource.
2. Emphasize water and green tea consumption instead of calorie-laden drinks. Forget thinking artificial sweeteners are a caveat to this rule. There is a host of badness happening with those devils that I will share about in a coming post. At the very least, artificial sweeteners tell your body that glucose is on the way, and it’s not; many studies point to over-eating as a natural response to this conflicting communication with the body.
3. Make sure that every meal has high quality protein; especially the first meal of the day. Protein is a vital macro-nutrient that fills, satisfies, and energizes the body for the rest of the day. Do not start your day on an empty tank! From last night’s leftover meat to eggs, nut, seeds, nut butters, or a protein shake/smoothie, high quality protein will keep you going for hours and eliminate the need to roam to a snack machine. Also, use quality fat to cook that protein such as coconut oil, extra virgin olive oil, or ghee. A quarter of an avocado will also augment your power resources as well.
So, how to gradually and consistently apply these guidelines?
Start now! Don’t wait until everything in your kitchen is perfectly aligned or the last slice of (gluten-free) bread has been consumed. Whatever you are going to eat or drink next is what counts. Reflect on the adage from Alcoholics Anonymous, “One day at a time.” How about one meal at a time? One snack at a time? Such next-moment goal setting is a proven winner!
In a restaurant? Wave off the bread rolls, peel off the hamburger roll as you eat the insides, double-up on the veggies instead of having a baked potato, choose broiled seafood or fish instead of breaded and fried. You get the picture.
Are you eating Frankenfood?
In the market? Stick to the perimeter of the store as you choose protein and veggies. Skip the isles which generally carry starchy packages of highly- processed “Frankenfood.” Better yet, stop by the farmer’s market for locally grown veggies picked that morning!
Plan for ease of success. I have really become partial to marathon cooking events. Many families gather in the kitchen during the weekend to share in advanced prep-work and actual cooking for the week’s menu. For instance, someone can peel the meat off of a rotisserie chicken in preparation for lunch boxes. Chicken is easily thrown on a salad for a handy meal at home or at work or school.
Today, I prepared a crock pot full of Italian Meatballs—recipe follows. A family could incorporate these in any number of meals or snacks. I will simply freeze half of them for future use. Gluten-free spaghetti is off the menu for a while, so pairing these meatballs with at least half of a plate of veggies and some good fat will more than fill our tummies.
Tonight, our plates will sport leftover collards, raw broccoli salad, and avocado. Mmmmm. When’s dinner?
Italian Meatballs
Yummy! Italian Meatballs!
For the meatballs:
1(ish) pound of ground turkey
1 pound of sweet Italian ground sausage (I used Johnsonville brand because it’s gluten-free and has the fewest ingredients)
¼ of a red onion minced and divided into 2 portions- one portion for meatballs, one portion for sauce
3 cloves of garlic, minced and divided into 2 portions- one portion for meatballs, one portion for sauce
2 eggs
2 tsp. Italian Seasoning (or to taste)
One handful of fresh parsley, chopped
1/3 cup grated Parmesan and Romano cheese
Few shakes of sea salt to taste
1/3 cup gluten-free Panko, Italian Style (I used Ian’s brand)
For the sauce:
1 tbs. extra virgin olive oil
One portion of the minced onion
One portion of the minced garlic
1 can tomato paste (6 oz.)
2 tomato paste cans of water
1 tsp. gluten-free fish oil (for that “je ne sais pas” or umami effect)
Salt to taste
Pepper to taste
Italian seasoning to taste
1 cup chopped Crimini mushrooms a.k.a Baby Bella mushrooms
Method
Scooping the meat into a ballReady for the oven!
Put all meatball ingredients in a large bowl and mix well using gloved hands. Using a 1 ½ inch scoop, push a scoopful of meatball mixture into the side of the bowl to help pack it into shape. Eject the meatball into your other hand to gently finish and place the meatball on an ungreased baking sheet.
The 1.3 lbs. of turkey and 1 lb. of sausage yielded me just shy of 50 meatballs on two cooking sheets. Place cooking sheets into a preheated 350 degree oven or 325 degree convection oven. Roast meatball for 15 minutes, remove pans from oven, turn meatballs over, and return pans to oven for another 15 minutes.
While meatballs are baking, prepare sauce as follows:
Stirring spices into tomato sauce
Gently sauté minced onion in a sauce pan on medium heat for a couple minutes, add minced garlic, and continue cooking for 30 more seconds.
Add tomato paste, 2 cans of water, fish oil, salt, pepper, Italian seasoning.
Adding in mushrooms
Stir to combine.
Add chopped mushrooms and let mixture simmer.
When meatballs are done roasting, put meatballs and sauce in crock pot, making sure all meatballs have been coated in sauce. Set crock pot on low for longer cooking or on medium or high heat if dinner is to be sooner.
We all were reluctant to bring our Designed Health Series to an end. After setting the ground work for a new way of thinking about our entire approach to what is the best for us to eat and why, we were smack in the middle of reconstructing our menu content and sharing recipes when time ran out! But our link remains here until we meet again for follow-up sessions.
NOPE! THE OTHER MOOSE…..
Have you made any “Magic Mousse” yet? There is nothing to it! It really is: just melt the chocolate while stirring in the water and dash of salt, then beat the melted mixture in a bowl placed in an ice bath for several minutes with a whisk attachment to your mixer and “Voila!” mousse appears! Check the Halloween post for details. You can do it! Use regular whipped cream if you have to, but the Coconut Cream is so yummy and dairy free!
Our early sessions had to do with our mind-set. Everything starts with that ole’ central computer! All of what we do, really, is a habit, so we deconstructed what habits were and how they worked in order to understand how to “tweak” them in a more favorable direction for improved health. Understanding that a habit “trigger” could be just walking out to get the newspaper each morning, which could easily be switched to jogging out and back to the mail box. Not a big deal but a little something in the right direction. With this cooler fall weather, it’s a cinch to jog out and back to the mailbox. Then, maybe, once the daily quick jog is second nature, longer walks or jogs could be added; maybe just around the house before returning inside to read the paper. Most of us are using the initial swish of water first thing each morning to be our trigger to drink 1-2 glasses of water. It’s a habit now, with no real thinking involved.
Something I am working on is finding the motivation to start a load of laundry. True confession: I tend to let things pile up in that regard until I am faced with marathon loads. So, I am starting a load of laundry now as I make my path to the kitchen to start the coffee. No decision making. No conversation with myself on if I want to start a load. Just, “what am I washing today?” So far, this has been very successful for me to incorporate into my daily pattern. We agreed that the goal is not the “Goal” but the process of minute gradual improvements that are consistent.
We began following Jonathan Bailor’s explanation of the Calorie Myth concept wherein counting calories is pretty pointless if that process is in exchange for looking at the quality and content of our food. Clearly, 300 calories of candy bar will have a different effect on the body than 300 calories of leafy green veggies or 300 calories of protein. He cited studies and individual cases where simply reducing the number of calories consumed each day—and possibly exercising more—was actually a recipe for failure at long-term weight loss and control. Disaster, really.
We studied what major nutrients are derived from food and how they interact with our body. Starchy carbohydrates and sugary foods not only cause great swings in blood sugar, but can actually feed the craving for more starches and sugars through the stimulation of the opiate receptors in our brains. Thus, starchy and sugary foods are not satisfying in the long term.
What is satisfying? What can we eat to “hold” us for hours? Proteins, whole food fats from avocado, coconut, olives, nuts/seeds, and non-starchy vegetables. Class participants shared how a veggie-filled omelet held them past their usual lunch hour! No toast, no bagel—just protein and veggies cooked in a pan with “good” fat—“happy butter” from grass fed cows, coconut oil, or olive oil.
We looked at what constitutes an anti-inflammatory diet. With virtually all diseases having roots in the inflammatory process, not contributing to inflammation through our food choices seems natural, basic, and what we were designed to do. Sugar is inflammatory. Grains are inflammatory. Grains—that includes wheat, barley, and rye to eliminate the gluten, and the other grains as well such as corn, soy, rice, and the legumes to eliminate the phytates which block absorption of minerals such as calcium, iron, magnesium, and others.
While not everyone has the natural response to gluten which should be a total “no-go,” some of us have evolved to tolerate some level of the “poison” in our bodies. Which are you? How do you know for sure? There certainly are blood tests which are delineated on the Celiac.org website, but try going totally gluten-free for 30-60 days. Not only will you lose weight because of not eating starches at every meal, but you will likely discover a more pain-free body. Those achy joints won’t be crying out for more pain meds. You belly will be happier. Less bloating; less gas. Then, at the end of 30-60 days, see how going back to gluten works for you………….
One of my sweetest moments recently was when a Designed for Health class participant pulled me aside to show off her remarkably slimmer body; her decidedly slimmer face; and best of all, her ability to once again wear a ring! Getting off gluten and onto an anti-inflammatory diet clearly took away the inflammation in her previously swollen finger joints. She was joyous to don that precious family heirloom on her finger as a testament to how much better she was feeling!
One night in class, we changed the old IN-SANE food pyramid to create a SANE plateful of food:
We then started sharing how we were doing this. Recipes started flying around the room! Norman has much success grilling not only his meats but his vegetables—all coated with olive oil—even beets! Ellen described her carrot/beet/parsnip fritters. Someone else offered her recipe for chocolate pudding: ¼ cup cocoa, 1 avocado, 3 Medjool dates, ¼ cup coconut/almond milk all whipped up in a blender or food processor.
Raw ingredients
Speaking of beets….with much fear and trepidation, I bought my first EVER fresh, raw beets to use in fixing Ellen’s fritters. My childhood exposure to canned, diced beets used to stretch left-over stew into something called “Red Flannel Hash” had left me permanently traumatized! It would be hard to appreciate what it took for me to “man up” right there in the green goods isle at Harris Teeter to look at, touch, and put three fresh beets with long stems and admittedly beautiful leaves into my basket! But with Ellen and Norman’s words ringing in my ears, I did it!
We were leaving the class the last night and Ellen was trying to remember all of the ingredients to her fritters, and I added some onion as well, so here’s our recipe”:
Carrot, Beet, Parsnip Fritters
Put ingredients in mixing bowl
2 carrots- peeled and grated
1 parsnip- peeled and grated
1 beet- peeled and grated
¼ of a large onion- grated
1-2 eggs
1-2 large cooking/serving spoons of coconut flour
Salt and Pepper to taste
Method
Place all of the grated vegetables into a bowl.
Toss/mix veggies
Mixing up veggies
Add first egg and first large spoonful of coconut flour along with salt and pepper. Combine to incorporate all ingredients. If your mixture looks and feels like it needs more “glue” to stick together into patties, then add the additional egg and coconut flour. I did because the beet and parsnip seemed to be large.
Adding in the egg and flour
Here’s the tricky part. I formed the patties by hand, squeezing a little extra as Ellen advised, but they still seemed a bit loose. Next time, I will be tempted to use a hamburger press. Just be aware that there will be beautiful red juice dripping out when squeezing and forming these patties, so have a juice catcher handy or squeeze over the sink. Amazing though. As beautiful and rosy red as the beet juice is, it never stained my counter tops! I’ve had strawberries stain my counter and I was prepared to have quite a time cleaning up, but there were no problems! Beets! My new friends!
Saute
Anyway, form the patties and place in a hot skillet with olive oil and fry a few minutes on each side.
In the meantime, slice up the beet tops and sauté in olive oil and season with a bit of crushed red pepper and sea salt.
Beet tops cooking
When everything is done, you will have a beautiful serving plate full of color and nutrition! I was absolutely amazed at the mild yet wonderful flavor of the beet tops! And the fritters were such a treat.
This recipe ended up making a lot of fritters! I enjoyed them as-is as leftovers, but one thing I really loved was adding some of the fritters (or the crumbly parts that didn’t want to stick together enough) to my chicken soup. Turns out I was working on gradually eating a fresh “vat” of rich chicken bone broth soup that I have posted on before. By adding the beet fritters, not only did I add even more nutrition to my soup, but I instantly turned it into Borscht (Russian for beet soup)! What color! What flavor!
Finished product!
Beets are not just red. They are more like a deep raspberry red. What a great color! Now I have a new, powerhouse vegetable to love!
Until next time when I’ll share a great resource for kid-friendly recipes that are “Designed for Health” and two versions of gluten-free waffles. Just in time for a chilly morning!
At the conclusion of the seventh and last session of my Designed for Health series, I was able to share with the participants a little magic secret: Two (or three) Ingredient Chocolate Mousse!
No, not this kind of moose!
With the Halloween season upon us, it’s only fitting to add some magic to the scene. Knowing that chocolate is a very allowable whole food fat source, this is a tasty, satisfying, and potentially elegant way to enjoy all of the goodness that chocolate can impart. The best part, this is so rich that one recipe will go a long way—I seriously wanted to use demitasse spoons to serve this, but I didn’t have any.
Anyway, there are a few versions of this floating around cyberspace, but this one does it for me and proved to be a real crowd-pleaser. Follow me as we journey through the land of Magic Mousse!
Recipe for Magic Mousse
4 oz. dark chocolate
3 oz. water **
Pinch of salt
Recipe for Magic Whipped Topping
Coconut cream from one can full fat coconut milk
Vanilla or almond extract
½ tsp. sugar- optional
Method
While higher concentrations of cocoa are desirable– because a big hit of sweetness is not the goal of eating chocolate that is good for you as opposed to sugary concoctions disguised as chocolate that are not good for you—I settled on a bar that’s 60% cocoa and is also flavored with mint. This is a good level of cocoa especially for palate’s not accustomed to higher concentrations.
I actually doubled the recipe for the mousse, so these chocolate pictures reflect double ingredients. Place the chocolate and water in a sauce pan and slowly melt, stirring with a whisk. Being someone who does not waste a drop of chocolate, I used the whisk
Melting chocolate
attachment from the electric beater I will use in a few moments.
**Note: the fluid amount of 3 ounces could be a combination of 2 oz. water and 1 oz. of spirits! I have used brandy in the past, and the results are superb!
Melted chocolate
Once the chocolate is melted and the fluid incorporated, remove from the heat. Transfer the melted chocolate mixture into a small bowl and place that bowl in an ice bath (ice cubes and water).
Chocolate in ice water
I am blessed to own these flexible silicone bowls (thank you Pampered Chef!) and the flexibility really comes in handy here. I pinch the bowl top together during the first few minutes of whipping to avoid chocolate spray going everywhere! What you do here is beat, beat, beat….
This double recipe took me every bit of 12 minutes! I remember the single recipe taking over five minutes. But this is where the MAGIC is! You think nothing is ever going to happen. You check. Nope. You check again. Nope. Then you think you noticed a slight change in the texture…was it real? Then, BLAM! It’s mousse! It can actually be easy to over-beat this and get something much firmer than mouse– which would require re-heating and re-beating. My mousse has turned out a little on the firmer side, but it is still nice!
So now, you dish this Magic Mousse into the desired serving dishes. I was taking this batch to class, so I used 2 ounce condiment containers with snap lids, but at home I would use 2 ounce soufflé cups. For extra fanciness, one could use a pastry bag and prettily pipe the mousse into the cups!
Moose
For the Magic Whipped Topping, chill the can of full fat coconut milk for 2 hours in the fridge or 30 minutes in the freezer so when you open the can, you are greeted with beautiful, white coconut cream.
Carefully spoon the coconut cream into (the same) small bowl—again, I just do not want to waste a drop of the chocolate, so if there is left-over chocolate on the whip or in the bowl—fine by me! Save the rest of the coconut milk for a smoothie, a gravy, or cook in some rice for added lusciousness.
Whipped cream in ice bath
With the coconut cream bowl in the ice bath, whip, whip, whip… when things start looking like whipped cream, add the vanilla or almond extract and dab of sugar, if desired, and keep beating away until it looks like this:
Whipped cream
Then put a dollop of the whipped cream on the mouse, and voila!
You have yourself an amazing creation that looks and tastes like you spent hours in the kitchen— but that can be our little secret!
Seriously, this is rich! I prefer to savor this using a tiny spoon we used to feed our babies, so I am definitely in the market for demitasse spoons now!
My next blog will be a summary of what was covered during our Designed for Health Series and will also include some recipes the class participants shared as they are eating foods that are naturally healthful.
NC, and it is not too late to start joining us for an hour of wellness techniques! With so many folks enjoying Easter Break out of town last week, I want to make sure to remind everyone that we are starting a new series!
