In response to the daily prompt: Lifestyle I am so tired of hearing, “It’s not a diet, it’s a lifestyle,” I call bullshit. Used in this way, “Lifestyle” equates to nothing more than a synonym for diet. A buzzword used to pull you in and take your money. Be yourself. Be happy. Eat cake (occasionally), and take walk once in a while. Live in Peace, Spitehot.
In response to the daily prompt: Control I was looking up ear candling the other week and came across a youtube video done by the Green Smoothie Girl. She had a very complete and easy to understand video about how to do ear candling. So I watched the video and have yet to buy the ear candles, but I did subscribe to her channel and went to visit her website. After all the diet books and websites that I’ve read and diets that I have tried the green smoothie girl website was such a refreshing change. It is simply about being healthy. Wow! So I bought an inexpensive high-speed blender and started adding some green smoothies to my diet. Can’t go wrong there. Then I found out about the detox. The one thing that I respect about the Green Smoothie Girl is the one thing that has drawn me to the detox – research. She has done her research and explains the whys and wherefores of the health benefits of the detox most completely and …
In response to the daily prompt: Aware If it is true, and I kind of think it is, that food is medicine than we really need to be more aware of what we are putting into our bodies and how it might be helpful to us when we are feeling a bit on the unhealthy side. For me, one of the scariest health problems is memory loss. So, I’ve been looking at foods that I can incorporate into my diet that might help keep my memory functioning as best as possible. I discovered two foods in particular, walnuts and chocolate, which appear to be do just that. Wow walnuts! Who knew that these little guys that I used to shun as a child would become one of the most important foods of my adult life. So what’s the evidence: According to a study published in the British Journal of Nutrition walnut supplementation in lab animals improved their working memory. The scientists hypothesize that it is the polyunsaturated fats, PUFA, in walnuts and their anti-inflammation effect …
According to most nutritionists today, from the traditional western medicine folks to the eastern cultures, we would serve our bodies good if we “ Eat the Rainbow.” They say that by filling our plates with many different colors of fruits and vegetables we can help maintain a healthy body. The reasons behind filling your plate in this manner are simple and based on common sense – actually they are based on phytonutrients. Phytonutrients are a part of a plant’s protection system and by consuming these we add that protection to our system, as well. These phytonutrients, aka vitamins, minerals and antioxidants, help with many things including keeping our major organs healthy, stimulating the production of digestive enzymes and protection from UV rays – just to name a few. As luck would have it, these vitamins, minerals and antioxidants often express themselves in fruits and vegetables as different colors. Yellow fruits and vegetables have a ton of great vitamins and minerals, these include: Beta-carotene – healthy skin and eyes Alpha-carotene – healthy skin, bones and …
Olive oil has been around a long time. According to http://www.olivesource.com, the olive tree is one of the oldest cultivated trees on earth. This bountiful tree originated in the Iran, Syria and Palestinian region of the Mediterranean over 6,000 years ago. It wasn’t until a few hundred years ago, however, that the olive tree made its way out of the Mediterranean. Today, it is just about everywhere and its popularity is growing. You can find olive oil in prepared foods on grocery store shelves, in skin care products and even in pet food. Olive Bars are popping up in grocery stores and shopping malls across America, too, where you can get the fruit of the tree that is often soaking in its own oil. Olive oil has been labeled by those in the nutrition industry as a, “good fat.” This could be the basis of the new mantra, “fat is not bad for you,” that has made its way around the web over the past few years. Unlike vegetable oil or canola oil, olive oil contains more …
I have found that adding spices to my food, especially vegetable dishes, helps to keep me on track with eating healthier, but it turns out that some spices may actually be healthier than the vegetables I put them on. One of the true stand-outs in this category is Turmeric. This spice is native to India and gives curry its beautiful yellow color. The flavor is warm and peppery and I find it pairs well with potatoes (which I do let myself indulge in on a limited basis in my SpiteHot plan). A quick web search will glean you a host of results that highlight the beneficial health properties of this herb. Some of the more memorable benefits are: Anti-inflammatory properties, i.e. lessons inflammation of bodily tissues Linked to Improved Brain Functions May lower your risk for heart disease Can help prevent Cancer Check out http://www.authoritynutrition.com for more information. I have read that the best way to benefit from this herb is to take in pill form, but I lean more toward using the actual spice …
Originally posted on Cooking Without Limits:
Better pumpkin soup in the world. You can see the pumpkins that I used in the photos.I was so surprised that are so good. I don’t know the name of this type of pumpkin, but it is so good. ? Ingredients: – 5 tablespoons unsalted butter – 3 pumpkins , halved and seeded – salt and freshly ground pepper – 1 medium onion, chopped – 3 cloves garlic, minced – 1 teaspoon turmeric – 1/4 teaspoon freshly grated nutmeg – 8 cups chicken or vegetable stock Directions: Preheat oven to 375 degrees. Line one baking sheet with parchment paper. Coat it with 1 tablespoon butter, and sprinkle with 1 tablespoon water. Season flesh of pumpkins generously with salt; place cut-side down on sheet. Roast until tender, 30 to 45 minutes. Meanwhile, melt remaining 4 tablespoons butter in pan. Add onions and cook until translucent. Add garlic, turmeric and nutmeg. Cook and stir frequently, for 2 minutes. Set aside. When pumpkin is cool enough to handle, using a spoon, scrape…
One of the hardest things about changing your diet is working those changes into household routines. So I’ve been on the lookout for foods that fit my requirements and can be made right along with the traditional foods. Zucchini Fries fit this description perfectly. I found a basic recipe by doing a web search and then made a few modifications to make them very low carb. These guys are great and can be baked right along side frozen French fries. Ingredients 1 small Zucchini squash 2 cups almond meal/flour ½ cup grated Parmesan cheese 1 egg 1 cup half and half Directions Preheat oven to 400 degrees. Cut the zucchini into match sticks/French fry size pieces. Mix the egg and milk in a bowl. Mix the almond meal and Parmesan cheese in a separate bowl. Dip the zucchini in the egg and milk mixture, dredge in the flour mixture. Place in single layer on a baking sheet. Bake for 20 – 25 minutes. Storage Store leftovers in refrigerator for 1 – 2 days. Carb Count …
I’ve been in love with potatoes all my life. The only problem is that they are very high in carbohydrates which can and have derailed several attempts to get back on the strictest version of the low carb diet – I love them. On the new SpiteHot plan I can have them in all their creamy glory on my weekend, but during the week I have to find comparable replacements. The closest find so far has been cauliflower. It is pretty mellow in flavor, just like the potato, and can be dressed up in any fashion to fit just about any meal. The recipe below is quick, easy to prepare alongside what I am cooking for my family and, as required, is very low in carbs. Ingredients 1 cup of cauliflower florets ½ clove garlic (or more if you like) 1 ounce cream cheese ¼ cup heavy cream, half & half or milk 1 teaspoon chopped fresh chives Directions Boil cauliflower until tender. Drain. Place cauliflower, garlic, butter and cream in a “bullet” type chopper and …
The best recipe I have come across that can be used like sliced bread is for Oopsie Rolls. I’ve found the recipe on two sites, but if you do a quick web search you will find multiple sites. The only thing that I’ve not been able to replicate with them is a nice piece of toast from a toaster. Other than that these things are great! You can use them as a bun for burgers, as a bread replacement for sandwiches, and you can even warm them in microwave, top them with butter, garlic salt and a little parmesan cheese and you have instant near zero carb garlic bread! Ingredients 3 large eggs 4 oz. cream cheese 1/8 tsp. cream of tartar Directions Preheat oven to 300 degrees. Separate eggs-placing yolks in small mixing bowl and whites in medium mixing bowl. Add cream cheese and cream of tartar to egg yolks in medium bowl. Set aside. Beat egg whites on high speed until stiff peaks form, approximately 3 to 5 minutes. Once egg whites are …
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