10 painless ways to put more veggies into your diet

Whatever diet you happen to subscribe to, they pretty much all say that non-starchy vegetables are healthy and we should all eat more of them.  (Especially leafy greens.)  Focusing on veggies can be a way to eat less and lose weight.  If you eat all of the veggies you're supposed to, there is not room for much else!  Here are some tips I have found helpful in increasing my consumption of these things:

1.  Green drinks for breakfast (or afternoon or late night snack) -  I know it sounds disgusting and they can look like swamp water, but green drinks are delicious!  I have one of these everyday for breakfast.  Sometimes, I get my "5-a day" in before my day starts!  You can blend up green veggies with fruit and you only taste the fruit.  I start with 1/2 of a banana in my blender (I use a Vitamix), then I fill it up with spinach, kale, chard, or lettuce; and finally top it off with frozen berries, pineapple, mango; or whatever else strikes my fancy.  Be creative!  If you use frozen fruit and pre-washed greens, it's quick and easy to blend up on the go.  (Note:  If you drink these everyday like I do, you should rotate your greens to avoid getting an upset tummy.  Apparently, there are toxins in greens that can build up if you only eat the same kind every day.  Rotating prevents this.  If you want to know more, read Green for Life or check out the FAQ's on their website.)      

2.  The Big Salad - (I just love that Seinfeld episode, don't you?)  Yes, a big salad can be a great meal.  I like to have a variety of greens as a base then add drained, canned beans, whatever veggies I have around (even leftover cooked ones), and top with salsa and roasted edamame.  Yum!  According to Dr. Fuhrman in Eat to Live, "the salad IS the main course!"  You can use pre-made salad dressing, but I like to make my own.  This Green Goddess is my fav.

3.  Slaw - If you're not much of a salad person, then slaw may be a better idea.  You can use pre-cut broccoli slaw mix or coleslaw mix, add a handful each of raisins and walnuts, a dollop of veganaise (or mayo), a tablespoon of apple cider vinegar, and some curry powder to make a delicious slaw.  You can eat it as a side dish or use it in sandwiches or wraps.  My husband doesn't like salad but he loves slaw!   

4.  Steamed veg - Buy bags of frozen mixed vegetables and keep in your freezer.  Then, you can steam them whenever you want a quick side dish.  If you pack your lunch, all you have to do is put some in a tupperware with a sprinkle of oregano.  It'll keep the rest of your lunch cold as they slowly thaw.  Then, by lunchtime, you just have to microwave them for a minute and they're done!

5.  Roasted vegetables - Roast a bunch of veggies at once and keep in the fridge.  They are great on their own, in sandwiches, soups, or salads.  Some vegetables that work well are:  cauliflower, zucchini, butternut squash, eggplant, tomatoes, parsnips, and bell peppers.  Make an adventure of it and try some of those crazy vegetables you see but don't know what to do with like sunchokes, rutabagas, asian eggplant, celery root, etc.  What I do is chop up all the vegetables, add some canola oil, and whatever herbs and spices I feel like.  (garlic, curry, and/or rosemary work well.  You can even use taco seasoning.)  Roast in a 350 degree oven for 30-45 minutes.

6.  Vegetables as a main dish - We normally think of vegetables as a side dish, but there are some amazingly delicious main vegetable dishes.  Check out Indian food.  The Indians have figured out how to make vegetables delicious and interesting.  I had a cauliflower curry once that was out of this world!  Also, consider adding some vegetarian and vegan meals to your week.  There is some awesome vegan food out there!  I love the recipes on  www.choosingraw.com.  

7.  Sneak veggies into stuff - Add pureed and steamed carrots or squash to spaghetti sauce, pureed spinach to guacamole, and cauliflower to dips.  Pureed spinach also works well in brownies since the chocolate hides the color.  Just add 1/3 cup to your brownie recipe.  Don't have time to steam and puree?  Use babyfood if you're in a hurry!  Also, check out this recipe for spinach ice-cream.  I promise, you don't even taste the spinach. 

  

8.  Veggie trays - Surprisingly, kids love 'em!  Cut up raw vegetables and keep in a tupperware in the fridge.  (Even lettuce leaves can be good to roll up and dip.)  I like to have hummous on hand for dipping.  Alternatively, you can make bean dip with a can of beans, the juice of a lemon, and whatever spices and herbs you like.  (I like garlic, cilantro, and curry.)   If you set out a plate of chopped veggies and dip, they disappear surprisingly fast!

 9.  Green wraps! - I recently discovered that you can wrap up sandwich fillings in nori (the stuff they use to wrap up sushi) to make a delicious wrap.  The one I had contained roasted eggplant, tomatoes, spinach, banana peppers, bell pepper, tempeh, avocado, red onion, and lemon vinaigrette.  Yum!  Also, cabbage or bibb lettuce leaves can make great low-carb wraps while adding another vegetable to your diet.

10.  Soup for you! - You know how you buy all those veggies with the best of intentions, then you never use them and they're about to go bad?  Well, take them all and put them in a soup!  I like to put dried beans along with whatever vegetables I have and some veggie broth (or just use water and spices) in the slow cooker.   

Learn to Love Your Crockpot! (Fast and healthy food in your slow cooker!)

I have to say, I LOVE my slow-cooker lately!  As a new mom, I just don't have the time (or energy) to cook like I used to.  ....but considering how important it is, I've learned some shortcuts.  Using a slow-cooker will allow you to easily create healthy, tasty, easy, meals with in-season vegetables (something we can all eat more of), whole grains, and tender meats for PENNIES per serving!  Why not dig out that crockpot today?

I don't even use a recipe these days.  Who has time to plan, make a shopping list, and such?  Here's what I do:

1.  When at the grocery store or market, buy whatever fresh vegetables that are on sale and in season.  You get lots of strange vegetables you've  never tried before this way.  (Variety is good!  Each vegetable has its own unique combo of vitamins and minerals, some of which have not even been discovered yet.)  I've gotten jicama, celery root, butternut squash, and sunchokes to name a few.

2.  Buy whatever meat is on sale.  Get a different type each time.  (buffalo, pork, beef, lamb, etc.)  Rotating your food prevents you from developing food sensitivities.  Even the cheap, grissly cuts of meat turn out tender and delicious in the slow cooker!

3.  If you wish, you can add grains too.  (Optional)  I've used brown rice, quinoa, and pearled barley.  (I saw some Israeli purple wild rice the last time I was at the grocery.  I'm going to try that next!)

Preparation:

• When you get up to go to work, or when the baby wakes you up at 6am (if you're lucky.  --or 5 or 4 or 3 if you're not),  throw everything into the crockpot.  (You can chop veggies the night before, or just do it right then like I do.)
• Cut slits into the meat and shove cloves of garlic into them.  (I use about 4 or 5.)
• Add a glass of liquid like broth or just water.
• Set it to cook on low for 8 hours.

In the evening, when you are too tired to even think about cooking, guess what......dinner's ready!  This makes a delicious stew that you can have for supper, with enough leftovers for several lunches throughout the week.  Easy peasy and yum!

You will not believe how good this "milk"shake is!

I'm not kidding!  I made this for dessert tonight and my husband agrees.  No milk, no sugar, and delicious! 

Chocolate Banana "Milkshake"

1 handful of raw almonds
1 banana
2 T cocoa powder
1 handful of dried, pitted dates
1 1/2 cups of water
ice, as desired

Put it all in a blender and blend until smooth.  Pour into 2 glasses.  Enjoy!
(Serves 2)

It actually tastes like a real milkshake! 

Getting Back on Track with this Quinoa Salad!

So pretty!  It looks like confetti! It's a party in your bowl!

I've been trying to get back on track with my healthy eating.  I came across Dr. Amen's work.  (If you don't know who he is, he's a doc who has been doing brain imaging and has been helping people with brain problems for over 20 years.)  I am intrigued by his premise that if you eat brain-healthy foods, then your brain will make better food choices, thus making you healthier.  Makes sense, right?  Anyway, I saw his "Quick Wit Quinoa Salad" recipe in his latest book and I thought I'd try it.  I ended up changing some things, so here's my version:

Modified "Quick Wit" Quinoa Salad

cook 1/2 cup of quinoa according to package directions.  (Basically, you add double the water and boil for 15 minutes.)
add:
1 can of black beans
2 stalk celery, chopped
1 red bell pepper, chopped
3 green onions, chopped
A mixture of grape tomatoes (he says to use cherry tomatoes)
1 avocado, cubed
1/4 cup of olive mix (the kind you put on muffalettas.  This is my addition.  He doesn't have olives in his recipe.)
the juice of one lime
pine nuts (as desired)

Mix together and enjoy! 

Note:  Don't forget the pine nuts!  I totally forgot to put them in which was a shame since I had bought them especially.  Oh well, it was still delicious without them.

Is it considered "pigging out" if it's on vegetables?

I love roasted vegetables.  They are delicious!  A friend loaned me this cookbook and I tried the Asian Roasted Broccoli recipe and I pretty much ate the whole thing.  Yeah, I pigged out......on broccoli! 

Asian-Style Roasted Broccoli

Ingredients:
1 1/2 pounds of broccoli (1 medium head, cut into florets)
2 cloves garlic
1 medium shallot
1 T peeled and chopped fresh ginger
1 T toasted sesame oil
1 T tamari or reduced sodium soy sauce
freshly ground pepper

Directions:
Preheat oven to 400 degrees.
In a bowl, mix the broccoli with the garlic, shallot, ginger, oil, and tamari and season with the pepper to taste.  Spread out in a single layer on a baking sheet and roast until the florets are tender but still bright green, about 20 minutes.  Serve hot or at room temperature.


Since we're on the topic of roasted veggies, I also LOVE this recipe for Curry Roasted Cauliflower.  (I made it today as well and pigged out on it too!)

Curry Roasted Cauliflower

Ingredients:
1 head of cauliflower, cut into bite-sized pieces
2 cloves garlic, minced
olive oil  (I don't measure.  Just drizzle it on!)
curry powder (Spinkle as much as you want on top.  I use a LOT.)
salt (to taste)

Directions:
Preheat oven to 350 degrees.
Mix everything in a bowl and put it on a cookie sheet.  Roast in the oven for about 30 minutes.  Delicious!

Stuffed Pumpkin! (Vegan and Gluten-Free!)

Yes, I know it has been FOREVER since I posted on this blog.  I haven't forgotten about it, I've just been really busy.  Anyway, I was making this stuffed pumpkin today and I thought I would share it with you.  I got this from a magazine ages ago, and I have modified it to be gluten-free.   If you are vegan, this is a WAY better-tasting alternative than Tofurkey.  (Trust me.)  Another plus, it makes a beautiful center-piece!

Stuffed Pumpkin (Prep time = 1 hour; cook time = 1 1/2 hours)
Note:  I do all my crumbling and chopping in the food processor.  Saves loads of time!

Ingredients:
1 5 lb. pumpkin
1 1/4 cup cooked, brown rice
1 cup crumbled gluten-free sandwich-type bread
1 cup gluten-free corn bread
1 cup chopped onion
1 cup chopped celery
1/2 cup chopped parsley
2 chopped apples
1/4 cup dried cranberries (I use 1/2 cup of fresh cranberries when available.)
1/2 cup chestnuts (Brazil nuts or hazelnuts are good if you can't find chestnuts.)
1/2 cup pistachios
1/4 cup canola oil
1-2 cups veggie broth (I use Imagine Foods "No Chicken Broth")
2 T soy sauce (I use gluten-free Tamari)


Directions:
1.  Cook rice and cornbread (or cheat like me and get pre-made corn bread)
2.  Wash and dry pumpkin.  Cut off top and scoop out the innards and seeds.  (I like to soak the seeds in salt water for toasting later.)
3.  Preheat oven to 325  degrees farenheit.
4.  In a large bowl, combine all ingredients except for the liquids.
5.  Mix in one cup of the broth, the soy sauce, and the oil.  If needed, add up to another cup of broth.  (I usually use 1 1/2 cups of broth.)
 6. Pack mixture into pumpkin.  Bake 1 1/2 hours or until pierced easily with a fork.  (I usually make this a day ahead, refrigerate it overnight, then bake it the next day.)
7.  To serve, scoop out pumpkin flesh along with stuffing.

Serves 8

Getting back on the wagon with chicken soup

Lately, I feel the need to get back on the diet I was on when I lost all that weight.  Because I've been bad.  This summer, I ate all kinds of things and gained 5 pounds.  Not too bad, right?  Well, then some friends of mine came over for a girlie weekend and I ate everything bad for four straight days and gained 8 more pounds.  Seriously!  EIGHT pounds in four days?!?  That's just not right!  It's not like I was stuffing my face either.  I just ate unhealthy things at every meal for four days.  It's crazy how my body puts on weight all at once like that.  On the plus side, my body also loses weight all at once like that too.  I just need to get in the zone.  Since that weekend, I have not gained any more weight, but I have not lost any either. 

Everybody is different, but I cannot lose weight as long as I eat sugar and grains.  Even if I consume very few calories.  (crazy, right?)  It was almost a year ago that I went on a modified Candida Diet and lost 30 pounds.  I ate mostly meat and veggies.  No fruit, vinegar, or sugar, and very limited starches.  (Like 1/2 cup of rice per day at the most.)  This week, I'm getting back with the program.  To kick start it all off, I'm going to eat NO grains at all.  Then, I'll add 1/2 of rice per day next week.  I will post what I eat every day just to prove it can be done.  To add a further challenge, I must avoid nuts because I have discovered that they make my migraines worse.  (There goes my favorite snack food!)

Today being Sunday, I thought I'd make a big pot of chicken soup for lunches this week.  It's a good, filling, yet healthy meal that you can make and freeze in individual tupperwares.  Just as convenient as a processed TV dinner, but way more delicious and healthy!  Here's how I make it:

Chicken Soup

Ingredients:
whatever chicken parts you want   (I use 2 legs and 2 thighs b/c I think it makes a better-tasting soup)
1 or 2 carrots, sliced
1 or 2 celery ribs, sliced
1 onion, chopped
1 bay leaf
thyme to taste
salt to taste
here's the cool part:  You know those veggies that you have in your fridge that are about to go bad?  The ones you bought with every intention of eating them but it just didn't happen?  Chuck 'em in the soup! 

Directions:
Put everything in a big pot.  Pour enough water in to cover.  Simmer for 1 hour over medium  heat.  Cool, strain, then cut the chicken off the bone into bite-sized chucks.  Remove bay leaf.

It's nice to have this soup on hand for a quick meal or snack when you need it. 

A Good Snack to Have on Hand

In her book The Gut Flush Plan, author Ann Louise Gittleman includes several recipes.  I made this Tangy Tapenade yesterday and find that it is a delicious, nutritious snack!  It's great to have this in the fridge, along with some cut veggies, to help when you have the munchies. 

Ann Louise's Tangy Tapenade
Serve this delicious and flavorful blend on grilled poultry, fish, or a burger, and, of course, with raw or steamed veggies.

2 T pitted black olives
2 T green olives with pimentos
2 T drained capers
1/4 cup walnuts
1/2 cup fresh basil
2 garlic cloves, pressed
1/2 cup flaxseed oil
3 T fresh lemon juice
salt and cayenne pepper, to taste

Combine all ingredients in a food processor or electric blender, and pulse lightly to blend.  Do not puree.  Transfer to a container with lid and refrigerate until serving time.  Store leftover tapenade in a covered container in the refrigerator.

Makes 1 cup or 4 1/4 cup servings.

I cut up some celery, carrots, zucchini, daikon radish, and bell peppers to dip in the tapenade.  Yum!  I have it all in the fridge, ready to grab when I get hungry.  Also, I made a salad dressing by mixing a spoonful of the tapenade in some olive oil, and adding more lemon juice.  It came out great!

A Yummy, No-Grain Supper

When you're on a gluten-free, dairy-free, sugar-free (and lately grain-free) diet, people always ask:  "What's left to eat?"  Well, here is one meal idea for supper.

• Grass-fed Ribeye steak (I use my friend Dot's recipe on her blog.  It's so delicious, I only cook steak this way these days!)
• sauteed mushrooms
• green salad with homemade dressing (olive oil, lemon juice, garlic, fresh herbs, and salt)
• Mockarita  (scroll down to bottom of page)

Leave off the mushrooms, and you've got a yeast-connection-diet-friendly meal too.
Happy eating!

Breakfast fit for a queen

I love a good weekend breakfast!  Unfortunately, I can't have things like pancakes, waffles, bacon, etc.  so I have to improvise.  Here is something I put together yesterday morning (Saturday) and it was truly delicious and seemed decadent. 

Bacon Alternative:  I cannot eat bacon and other processed meats because the nitrates they use to preserve them give me serious migraines.  (My uncle was the one who told me about this because he gets these too.  Does anyone else have this problem?)  I have found nitrate-free bacon, but there is always sugar in it!  I guess the sugar takes the place of the nitrates to preserve it?  Anyway, it's a rock and a hard place situation.  Until now!

Did you know you can fry up prosciutto and it gets crisp just like bacon?  Okay, so it's not quite as tasty, but it's a close second!  They don't put the preservatives in prosciutto like they do with bacon.  (Not sure why.  Anyone?)  The ingredients listed were just "pork, salt, and spices".

Fried eggs:  I use real eggs from grass-fed, truly free-range, organic, chickens.  This makes all the difference!  Yum.

Butternut squash hash:  I took some leftover roasted butternut squash, cut it up, topped in with chopped pecans and a bit more cinnamon and butter, and baked it for about 10 minutes or so.  This made a perfect, sweet companion to my eggs and "bacon".

Chai with coconut milk:  Need I say more?

There you have it.  A great breakfast that royalty would envy! 

Who knew butternut squash was so delicious?

Oh, butternut squash, where have you been all my life?  I happened upon this recipe in the Candida Control Cookbook and it happens to fit into the Specific Carbohydrate Diet too.  It is sweet enough to be dessert!  The taste reminds me of a cross between pumpkin and sweet potatoes.  I suppose you could substitute butternut squash for the sweet potatoes when making casserole for a low-carb version.  Also, I've made "pumpkin pie" with butternut squash instead of pumpkin and it tastes almost identical!

Treat yourself to this yummy, healthy dessert!

Roasted Butternut Squash
Ingredients:
1 Butternut Squash
cinnamon to taste
butter

Directions:
Preheat oven to 350 degrees Farenheit.  Wash, dry, and cut squash length-wise.  Dot with butter and sprinkle with cinnamon.  Roast in the oven for about 30 minutes.

SO easy and you won't believe how delicious it is!  (...and I usually don't even like squash!)
    

Thai Yum Yum Soup!

Thai lemon grass soup is one of my favorite things!  It's called "Tom Yum" soup, but I call it "Yum Yum" soup.  Here is the recipe I use:

Tom Yum Soup

Ingredients:
2 pounds raw shrimp
1 Tablespoon oil (sesame works well)
8 cups hot water
1 1/2 teaspoon salt
2 stalks lemon grass (or 4 strips lemon rind, thinly peeled)
4 lemon or other citrus leaves (if you can find them)
2 or 3 fresh whole chilies
1 Tablespoon fish sauce (You buy it bottled.  Sometimes, I leave this ingredient out and it still tastes delicious.)
2 Tablespoons lemon juice, or to taste
1 fresh chili, seeded and sliced
2 Tablespoons chopped cilantro
4 green onions, chopped
sliced mushrooms (1 package)

Directions:
Shell and de-vein shrimp.  Wash shrimp heads well, drain thoroughly.  Heat oil in a saucepan and fry heads and shells of shrimp until they turn pink.  Add hot water, salt, lemon grass, citrus leaves, and whole chilies.  Bring to a boil, cover and simmer for 20 minutes.  Strain stock, return to a boil, add mushrooms and shrimp and simmer for 3-4 minutes or until shrimp are cooked.  Add fish sauce and lemon juice to taste.  This soup should have a pronounced acid flavor, so add sufficient lemon juice to achieve this.  Serve in a large tureen or in soup bowls, sprinkled with sliced chili, cilantro, and spring onions.

Almond Meal Muffins

Breakfast is the hardest meal for those of us who are gluten-free, dairy-free, and sugar-free.  I was very happy to find this recipe for some high-protein muffins.  These are quite tasty and less "brick-like" than other high-protein muffins I've tried.  I made a batch on Saturday, popped them in the freezer, and have been having them for breakfast and/or snacks this week. 

Almond Meal Muffins:

1 cup ground flaxseed
1/2 cup ground almonds (or walnuts)
3/4 cup whey protein powder (I used rice protein powder)
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon salt
1 Tablespoon coconut oil
2 eggs
2 teaspoons vanilla extract (alcohol-free preferred.  I used "Spice Shoppe" brand.)
2/3 cup grated carrot
2/3 cup soft tofu
Grated zest of 1 lemon

Preheat oven to 350 degrees Farenheit.  Mix all ingredients together and pour into muffins tins.  (The batter needed more liquid so I mixed in some soy milk when I made them.)  Bake 20-25 minutes.

High-protein, low-carb, high-fiber, and delicious!  :-) 

Snack as Medicine

I'm growing more and more fond of the idea that food is medicine.  Healthy food can supply your body with the nutrients that can help it fight off whatever disease it's exposed to.  To this end, here's a snack idea I came across:

• 1/2 avocado with 1/2 cup saurkraut 
• 1 cup kefir with 1T ground flax seeds and 1t unsweetened cranberry concentrate

Avocado - did you know that avocados have 60% more potassium than bananas?  Also, vitamins B, E, and K.  It also supplies good fat as well as 2 grams of soluble fiber per 1/2 avocado. It is soothing for the whole digestive tract.

Saurkraut - I didn't know this but apparently it has more beneficial bacteria (lactobacilli) than yogurt!  It is also a good source of vitamin C and contain beneficial enzymes to aid in digestion.  Make sure you get the kind without vinegar and/or other preservatives.  I like "Bubbies" saurkraut.  It only has 3 ingredients:  cabbage, salt, and water. 

Kefir - (I like Helios Kefir)  It's like yogurt but better!  Provides lots of good bacteria that not only help you digest things, but helps fight off the "bad bugs".  Did you know that 70% of disease in the body begins in the gut?   If your gut is filled with garbage, then your blood is also filled with garbage.  Heal your gut and your body will follow!

Flax Seeds - contains omega 3's and a lot of fiber.  You should aim to get 2 Tablespoons of ground flax seeds per day.  I grind them in a coffee grinder and sprinkle it on cereal, put it in shakes or kefir, used as  breading for pan-fried things, or baked in muffins.  

Unsweetened Cranberry Juice Concentrate - provides the health benefits of cranberries without the sugar.  It's good in kefir, but I also like to mix a small amount of it with Perrier or other sparkling water, and add some lemon or lime juice.  it makes you feel like you're drinking something special but it's still really good for you.

There you go!  A snack that's low in carbs and will help keep you healthy.  :-)

Breakfast of Champions

Here's a new healthy breakfast idea I came across:

Scrambled eggs and kefir with ground flaxseeds.
It provides hunger-fighting protein, a dose of probiotics, fiber, and omega 3's in one meal. 
I had it yesterday and today.  Yummy and yay!

Why I am Not a Vegetarian (or a Vegan)

Since I started to change my diet and eat healthily, I have had many people ask me, "why aren't you a vegetarian?"  After all---isn't vegetarianism the healthiest way to eat?  Well, not necessarily.  Here's my reasoning as to why I continue to eat meat:

No Waste!  (like the Indians):
First of all, let me say that if I had to kill an animal in order to eat it, I definitely would be a vegetarian.  I know I could not kill an animal.  However, since it's already done anyway and the animal is dead, wouldn't it be wrong to waste its flesh?  I know the idea is that less demand leads to less production, but in reality, SO much food is thrown away in this country.  Over production seems to run rampant in the food industry.  (...and don't get me started on overproduction of corn due to corn subsidies from the government!)  So I feel that if I don't eat meat, then I'm saving a bit of flesh that an animal sacrificed from ending up in a landfill somewhere.

Even Vegans Kill:
Second of all, vegetarians and vegans are kidding themselves if they think they are not contributing to the death of animals.  Farming practices kill all kinds of animals.  For example, thousands of field mice get run over by harvesting equipment every time it is used.  Also, the land that is cleared for farming deprives animals of their habitat.  In fact, if we all were to become vegan, a lot more animal species would become extinct due to the vast amount of land if would require us to clear in order to grow all that grain and veggies.

Avoid Bad Juju:
So, either way, we're gonna kill some animals.  I think that the best way to deal with this is to treat the animals with respect and dignity and to give them a humane death.  Meat factory farms are NOT doing this.  To put animals in confined spaces so they can barely move, forcing them to stand knee-high in their own filth, then force-feeding them a diet of corn that they are not able to digest properly, then killing them on an assembly line is not treating them with respect.  Apparently, the stun-gun that they use to stun the cow before slaughter doesn't always do the job and a percentage of cows end up getting skinned alive.  How horrible!  I really  think that we are really racking up some bad karma over the way we treat the animals we eat.  I want no part of this.  Recently, I made the decision to not buy meat from these places or support places who do.  (This means ALL fast-food joints, folks!)  Seriously, factory farming cows is one of the biggest contributors of global warming and is terrible for the environment.  Grass-fed cows from small farms are much better for the environment. 


Buy Local and Grass-Fed (preferable Grass-Finished):
I now go out of my way to get grass-finished beef.  (Some meat-producers are letting their corn-fed cows eat grass for one day before slaughter and are calling it"grass-fed".   OR they will allow a cow that was raised on grass to eat corn to fatten it up before slaughter.  A new term, "grass-finished", had to be invented to differentiate between those and the cows that really are grass-fed their whole lives.)  If it's not available, I don't eat beef that week.

Free-Range:
I was eggxcited (booo) to find some free-range eggs at my local farmer's market yesterday.  The man who raises them says that these chickens have the run of his whole property!  This made me feel good because "free-range" doesn't always mean free-range.  Commercial chicken producers are giving the chickens slightly bigger cages (so the chicken can take one step) and they are calling it "free-range".  (...and the USDA allows them to do it b/c it fits their definition of "free-range".  It's maddening!)  Likewise, "cageless" chickens are packed so tightly in their coops that they can't move.  Their reaction is to peck each other's eyes out, so the practice now is to cut their beaks off.  Just because there's no cage doesn't mean it's any better to pack them in like that.  Just being aware of where your food comes from is a good first step.


Happy Animals are More Delicious:
 I can't prove this scientifically, but it is my opinion that meat and products from happy animals taste better and are better for you.  Think about it.  When you're depressed and unhappy, certain chemicals are produced in your brain.  Fear and pain also produce adrenalin and other chemicals.  It makes sense then, that this is the case with animals.  An unhappy cow or chicken would have different chemicals running through its body than a happy one.  Also, it experiences fear as it goes down the conveyor belt to its death, bathing its muscles in adrenalin and other "fear and pain" chemicals.  If you eat it, you are literally eating the animal's fear and pain.  This can't be good.  A humanely slaughtered cow (and yes, they have these) seems like a better choice to me.  Again, it's not scientific at all, but I totally believe this.  I can tell you that my truly free-range eggs tasted a lot better than the supermarket ones I used to buy.  Plus, the yolks were more orangy in color, indicating a higher level of beta carotene. 

My Number One Reason:
You could say that all of the above is just rationalization.  (You'd be right too.)  But the real reason why I continue to eat meat is because I GAINED weight when I dabbled in veganism.  Yes, I went totally vegan for 6 months a few years ago.  Just because it's vegan, doesn't mean it's healthy!  I was eating things like chips and guacamole, crackers, bread, dark chocolate, lots of grains, lots of soy, vegan brownies and candy, and tons of sugar.  I gained weight because I was eating a lot more carbs than I otherwise would have.  The carbs are what make me gain weight.  Everyone is different, and I do better (and lose more weight) when I restrict my carbs.  Also, I can't eat a lot of things due to health reasons:  no wheat, no dairy, no sugar, severly limited soy, limited grains, no nightshades, no fungi, no vinegar, no alcohol, no fruit.  (My fertility specialist told me to avoid soy.  Apparently, it can give you an estrogen imbalance and can disrupt the fertility cycle.  Yikes!)  I have to eat something!  So, meat and veggies have become my mainstay for food.

 My number one rule for myself lately is:  Eat Responsibly  (I have to admit this has been recent because I really didn't know all this stuff before.  "The Omnivore's Dilemma" has enlightened me.)

Yes, no one's perfect.  BUT - I think if we try to eat responsibly, even for a little bit, it will have a cumulative effect and it's certainly better than doing nothing.  Happy eating!  :-)




 

Quiche for Breakfast!

I have been frustrated because I have gained 5 pounds this past week.  Even though I'm still eating really healthily.  Argh!  Stupid, stupid weight gain!  I'm thinking that maybe it's because I've been eating too many carbs.  (Even though they were healthy carbs!)

I read recently that eating cereal for breakfast makes you fat.  The sugared kind especially, but also the "healthy" kind.  Apparently, most breakfast cereals have glycemic indexes that are higher than a Snickers bar.  I also read that eating eggs for breakfast can help you lose weight by helping to curb your appetite all day long.  So this week, I wanted to try eating eggs for breakfast.

Well, who has time to cook eggs in the mornings?  I don't!  So I thought that the easiest way to eat eggs for breakfast would be to make a quiche and have that throughout the week.  No prep time necessary!  I have had quiche for the past few mornings and I actually like it.

Here is the recipe I used from the Candida Control Cookbook.  I did make a change though.  I left out the nutmeg and put in some chopped, fresh dill instead.  This is a tip I got from my Greek mother-in-law.  She always puts dill in her spanikopita (which is amazing).  I have to say, Daisy knows what she's talking about.  Spinach and dill are a great combination!

Pecan Crust:
1/4 cup clarified butter (ghee)
1 cup ground fresh pecans (I ground them in a food processor)

Melt butter in a small skillet; remove from heat.  Add pecans; stir.  Spoon mixture into a greased, 8-inch pie dish, pressing against sides and bottom of dish to form crust.  Fill and bake or chill according to filling instructions.
(16 carbs)  

 Quiche Filling:
10 oz. package of frozen, chopped spinach (thawed and drained)
1 med. onion
2 tablespoons of olive oil
4 large eggs, beaten
3/4 cup homemade yogurt (the recipe calls for cottage cheese, but I am avoiding lactose so I used the homemeade yogurt.  Or you could use tofu if you  like.)
nutmeg to taste (I used chopped, fresh dill instead)
sea salt to taste

Squeeze the water out of the spinach.  Chop the onion and cook in the oil until tender.  Take off heat and add the spinach, eggs, yogurt, salt, and dill.  Mix together and pour into the pecan crust shell.  Bake in a 325 degree oven for 30 minutes.

I suppose if you wanted to make this more breakfasty you could put in some ham or bacon, but I think it's really good without it.

Does anyone out there have any other low carb breakfast ideas?

Eat Wild!

I found a site today that I want to share with you.  It's called www.eatwild.com.  What I like about it is that it helps you to find local farmers who produce organic vegetables and grass-fed animal products.  Also, it has a lot of information about why grass-fed is so beneficial to our health and our environment. 

This site also lists farmers who will ship directly to you, although it is limited.  I was unable to find a place that ships to my area.  (Although I totally respect why they don't ship too far.  Eating close to home helps the environment and reduces our dependence on oil to ship food to us.)

Are you wary of all the chemicals that are put into our food supply?  (I know I am.)  If you are too, this site can help you find a solution.