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Drunk In Love!

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This week’s blog is dedicated to the throwback… you know – our favorite hashtag – #TBT. I know its not Thursday, but I’m just different, so today #TBT stands for throwback Tuesday. Stay with me now! So one of my good friend and graduate school cohorts, Eric Meisner, has a super cool blog dedicated to all things old fashioned, in other words, the throwback. Last week he talked about throwback eats and classic comfort foods. He threw me off with the pork chops and applesauce, but but I digress. His post made me reflect back to my childhood and all of the yummy eats (and drinks) that I had the privilege of devouring…

Growing up, I was such a picky eater, and oddly enough the things I enjoyed were very odd. Among many of my favorites were the 25¢ cartons of Jungle Juice, (lemonade flavor of course) or anything for that matter that I could afford to buy in multiples at the Bodega for under $1.00. Don’t judge me, times were hard in the 80’s. Nothing compared however to my all time favorite – Coconut flavored Yoo-Hoo. My mommy used to by them for me by the 6-pack and on a good day I would have both coconut and strawberry flavored milk… ahhhh the good ole days! Those days are long gone and so are the makings of Coconut flavored Yoo-Hoo. Moment of silence for all the flavored milks that are no longer with us…

Note: two thumbs down to the Yoo-Hoo people who decided it was a good idea to leave coconut out of the official Yoo-Hoo history & storyline. Never fail though, I found this cool 15 second video memorial for #TBT fans

 

The other day I was making my own milk and thought: I wonder what would happened if I tried to flavor this myself. Not only would it be healthier than the good ole 80’s concoctions of yesteryear, but also the possibility that it might not taste half bad spurred me to action. Yes folks, I made fruit flavored milk and it was amazeballs! Granted it’s no Coconut Yoo-Hoo, but it’ll do for now… that is until this petition to bring the original back to shelves is passed through congress.

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Ingredients:

  • Cashews
  • Dates (pitted)
  • Filtered water
  • Coconut butter
  • Organic Strawberries (or whatever berry you prefer – I used blueberry in the jar on the right)

Are you interested in helping to revive the 8th wonder of the world? Cool I knew you would be.  Click here (using your Facebook or Twitter account of course) to sign the petition Love you, mean it 🙂

 

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Got Milk? Don’t Believe the Hype

Word on the street is that “milk does a body good,” but did that ad campaign specifically say it should or had to be cow’s milk? Perhaps it was implied, but I’m of the opinion and research shows that:

  • Cows milk isn’t all it’s cracked up to be… and besides, shouldn’t cow’s milk be consumed by baby cows?
  • After a human mother has finished nursing her baby, something odd happens — a cow takes over! Why is that? This makes us the only mammal on earth that consumes milk in their adulthood, and as a matter of fact, we are the only species that consumes the milk of other species.  *insert blank stare*

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I know what you’re thinking, here’s yet another super healthy, PETA loving, eco-conscious weirdo trying to tell us that something we grew up on is quite possibly dangerous. On the contrary, I’m by no means employed by the Healthy Police, and my membership in the, “make everyone go vegan or die” club, expired ages ago. My philosophy: If you like it, I love it! But as somewhat of a health food blogger, I like sharing the reasons why I’ve chosen a specific lifestyle or eating regimen, and for those looking for alternatives, it’s my hope that my blog or Pinterest pages can/will provide those suggestions.

So back to the cows… there have been many articles written about the fact that human beings are not designed to drink any milk except human milk. Additionally, not only is consuming dairy products (milk, cheese, yogurt, sour cream, ice cream) not healthy for humans, its not all that fun for poor Mrs. Cow either. Here are just 6 of the myriads of reasons I found why we should eliminate or at least reduce the consumption of dairy:

  1. Cows produce milk for the same reason humans do―to nourish their young, so for ever gallon of milk in your grocers freezer, there’s a calf in a pasteur somewhere thirsty as hell.1
  2. When not on a factory farm (producing milk for other people’s children), cows can live to be 20 years old, but cows used for milk are usually slaughtered for low-grade hamburger meat when they’re around 4 years old.1
  3. There are 9 million cows living on dairy farms in the United States. They spend most of their lives in large sheds or on feces-filled mud lots, where disease is rampant.2
  4. Prominent medical doctors now claim that dairy consumption is a contributing factor in nearly two dozen diseases and ailments in children and adults (i.e. iron deficiency anemia, allergies, diarrhea, heart disease, colic, cramps, gastrointestinal bleeding, sinusitis, skin rashes, acne, increased frequency of cold and flus, arthritis, diabetes, osteoporosis, asthma, autoimmune diseases, etc.).3
  5. If for whatever reason, you still want to consume cow’s milk, you should know that after pasteurization and homogenization, most of the nutrients and benefits of milk are destroyed.4
  6. Contrary to popular belief, drinking cow’s milk is nutrition-less due to modern farming methods. There is evidence to prove that nearly all cows (unless raised by you or a farm you know well) are full of toxins, pesticides, antibiotics, bacteria, and hormones.4

Ok I know what you’re thinking now, so where am I supposed to get my calcium from now that you’ve thoroughly grossed me out and scared me milk-less? Don’t fret; there are tons of alternatives (i.e. almond, coconut, cashew milk) that have all the calcium you need. I don’t suggest the boxed, overly processed variety of these milks either. Recently I’ve begun making my own milk and it’s easy as 1-2-3; processing time takes less than 10 minutes.

Here’s a picture of my process using sunflower seeds. Note I’ve started using a simple strainer instead of squeezing liquid through a nut milk bag (noted in the video below) and it works perfectly:

ImageHere is a “how to” video link by Chef Joy. She shows you two super simple ways that you can make Almond milk. You can use her process with any nut/seed you prefer.

Cartoon Photo Courtesy of Natural News

6 Reasons Courtesy of:

  1. http://www.peta.org/features/dairy-industry-cruelty/
  2. http://health.howstuffworks.com/wellness/food-nutrition/facts/environmental-health-reasons-dairy.htm
  3. http://www.waoy.org/9.html
  4. http://www.onegreenplanet.org/lifestyle/is-cows-milk-meant-for-human-consumption-part-1/
 
10 Comments

Posted by on February 12, 2014 in Food, Juicing, Marist IMC, Paleo, Whole30

 

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Faux Fried Rice: Making Cauliflower Cool Again

Once upon time (actually not long ago)…

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Growing up I was quite the picky eater, and if we’re being totally honest, I still am. Picky to the point of, I eat pineapple but hate pineapple juice, I don’t eat certain colored foods, and here lately I’m refusing to eat any four-legged animals. Its weird I know! To add to the foolishness, I have embarked on a wellness journey of losing some necessary weight and getting back in shape. To accomplish this, I’m following the Whole30 plan, and let me tell you, it’s no joke!

  • The good: I’m learning how to cook most unique things
  • The bad: No processed foods (bye bye weekend Cheez-Its binge)
  • The ugly: No gummi bears for thirty whole days. Shoot me now!

As a result of all those restrictions and my love-hate relationship with food, I had to force myself to step outside the weirdo box and try new things. Also, Whole30 requires that I learn to use and eat vegetables in ways I never thought possible. Recently a friend of mine introduced me to (Cauliflower) fried rice and it wasn’t half bad; actually it’s just as good as, if not better than the real thing.

 Faux Shrimp Fried Rice Ingredients

  • 1-2 tbsp ghee (I like Trader Joes brand but any brand will do)
  • Veggies: handful each of diced onion, shallots, chives, carrots, garlic (feel free to get fancy with yours by adding peas, mushrooms, bean sprouts, etc.)
  • 1 tbsp grated fresh ginger
  • 1 head of (organic) cauliflower
  • 1 cup vegetable stock (may use beef or chicken if you’re into land animals)
  • 1 tbsp of Savory Fines Herbs and Trader Joes garlic salt
  • 2 whisked eggs

To make cauliflower a more rice-like texture, you’ll need to grind it up. I’ve heard the easiest way to do this is to use a food processor. However if you’re like me and don’t own those “rich people” type of appliances, you can use a grater or blender.

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Sautee all the vegetables until the onions are a lucent.

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The method for cooking cauliflower rice is similar to regular rice. All you need to do is add grated cauliflower, ginger, broth/stock, and seasoning to the frying pan or wok with already sautéing vegetables. To incorporate the eggs, pour them into the center of the hot pan. As they begin to scramble, begin mixing them in with the rest of the ingredients.

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Lastly add in pre-cooked meat that you’ve selected. I’ve chosen shrimp and langostino tails but chicken, beef, or even pork would work well.

Don’t skimp on the servings because remember its cauliflower, you can eat enormous amounts and not feel guilty because lets face it, nobody ever got fat from excessive amounts of cauliflower.

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Nekeesh’s Quiche

It’s been a long time, shouldn’t have left you..

I woke up this morning with the “fail to plan then plan to fail” mindset and decided to make breakfast for the rest of the week. I wanted to have a good dose of protein and carbs all in one so I decided on a quiche. Fancy huh? Not so much…it’s actually the easiest thing I’ve ever made in life and only takes about 10mins (or less) to prep and 30mins to bake. Here’s the info:

INGREDIENTS
▶1cup pre steamed or sautéed shrimp
▶1 cup (approx) Broccoli Florets
▶1/2 bag of Trader Joes Sundried Tomatoes (only $1.99 in store)
▶12 large Egg Whites or 1.5carton of “All Whites” Egg Whites
▶Mrs. Dash, Trader Joes 21 Seasoning Salute or whatever you usually season your eggs with

DIRECTIONS
▶Dice shrimp & broccoli
▶Line oiled cake pan, round glass casserole dish or muffin tins with broken broccoli florets, diced shrimp and tomatoes
▶Pour egg whites and seasoning over everything
▶Bake on 350 for 40-45 minutes or until eggs are baked all the way through.

You can add just about anything you’d like to this recipe to make it to your liking. Some suggestions are pre-cooked ground beef/turkey, mushrooms, onions, peppers, etc.

(bottom picture is lined pan before adding egg whites)

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1 Comment

Posted by on May 21, 2013 in Food

 

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The thing about me and food…

This thing with me, food and health is quite entertaining…well no not really. It’s actually quite sad. You ever heard that saying, “when you know better you do better”? Ok well I know better but for some reason I refuse to do better. What is that? I read somewhere that the food we eat is designed to be addictive so I’m going to blame my lack of doing better on that for now LOL. Im thinking though, this blog may help me realize that it’s not the food as much as it is me.

So anyways this blog is a runners journey to stop with the antics, excuses and destructive behavior that has brought where I am now. Along the way, I invite you to Eat, Love & Paleorize (I made that word up) 🙂 your food along with me Because when you eat better, you not only look better but you feel better.

This should be fun…or maybe not; but at least it will be healthy. LETS GO!

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4 Comments

Posted by on March 27, 2013 in Food

 

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