Tag Archives: healthy eating

Fermented Foods: Everything you need to know

Do you have fermented foods with every (or nearly every) meal?fermented foods pickles

You should – fermented foods are an inexpensive, effective and simple way to optimize your gut microbiome (micro-organism population) that is absolutely essential for physical and mental health.

Hint: Beer is a fermented food!

For every cell that is you there are ten times more bacteria, fungi, viruses and other tiny life forms inside you. You are a walking multi-species transport system with billions of microorganisms on your insides and outside (all over your skin, hair and in every nook and cranny).

Fermented Foods Help Your Body Function Properlyfermented foods beer

Over the past several years, research has revealed that the microbes inside you – bacteria, fungi, viri and others – are essential for proper body function:

  • They make vitamins
  • They keep the bad “bugs” under control
  • They help you get rid of toxins
  • They affect your weight and mood

What happens when your gut is unbalanced?

When your GI tract is not properly balanced, a wide range of health problems can appear, including:

  • allergies
  • intestinal issues and diseases
  • digestive problems
  • autoimmune diseases

That’s why fermented foods are so important. They are full of beneficial microorganisms that most people do not get elsewhere; they replenish the good microorganisms and keep you in balance.

How much fermented food should you eat? fermented foods yogurt

You need only one-quarter to one-half cup of fermented vegetables one to three times per day. You’ll probably notice improvements in your:

  • energy levels
  • mental clarity
  • digestion
  • elimination
  • immunity

Preparing Fermented Foods

Although common in traditional diets in every culture throughout the world, the preparation of fermented foods is becoming a lost art. But it is an art that is easily re-discovered. Google “making my own fermented foods” for information on making your own sauerkraut, pickles, yogurt, kefir, kombucha, beer, fermented vegetables and other wonderful foods that everyone in your family needs for optimal health.

Healthy Road Trip Snacks

healthy road trip snacks How to you fit in healthy road trip snacks when you vacation?

By Matt Frazier, ultra-marathonner and vegan advocate

Matt Frazier runs the popular fitness site No Meat Athlete.

In this excerpt he talks about healthy road trip snacks.

“So I learned an important rule for road trips: when you find a good grocery store, stock up. On foods that you can eat on the go, with no prep.” ~Matt Frazier

Very quickly, I learned what foods worked best in the car to keep me from resorting to junk:

  • Fresh fruit
  • Fresh vegetables
  • Hummus (I’d eat it fast because it wouldn’t last more than a day without a fridge)healthy road trip snacks fruit
  • Trail mix/granola
  • Smoothies made from just fruit (the pre-made kind — definitely not ideal, but a way to get a lot of good calories quickly)
  • Giant salads from the salad bar — I’d grab enough to last for two meals, dump a bunch of chickpeas on top, and if I was lucky enough to be at a Whole Foods, add some oil-free tahini garlic dressing.
  • Anything cracker-like but still healthy (could be baked corn chips, Wasa crispbreads, rice cakes, etc.)

What do you eat on the road? helahty road trip snacks salad

We want to hear from you. What are you favorite healthy road trip snacks?

Moroccan Chickpeas with Roasted Peppers, Parsley and Mint

Recipe courtesy of Saskatchewan Pulse Growers and Simon’s Fine Foods

Moroccan Chickpeas with Roasted Peppers, Parsley and Mintchick peas

Serves lots!

Ingredients:

  • canola oil, for cooking
  • 1 yellow onion, finely chopped
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp cardamom
  • 1/2 tsp nutmeg
  • 1/2 tsp cayenne
  • 1 Tbsp grated fresh ginger
  • 2 garlic cloves, crushed
  • 1 small can tomato paste
  • 2 Tbsp raisins
  • 1 Tbsp chopped dried apricots (we used more!)
  • 4 cups cooked chickpeas (keep the cooking liquid)
  • 1 roasted red pepper, chopped
  • 2 Tbsp chopped fresh mint leaves
  • 1/4 cup chopped fresh parsley (we used more!)
  • juice of a lemon

Directions:

  1. In a large skillet, saute the onion in a skiff of canola oil over medium-high heat until soft.
  2. Add the cumin, coriander, turmeric, cardamom, nutmeg and cayenne and cook for a minute.
  3. Add the garlic and ginger and cook for 30 seconds. Add the tomato paste, raisins and apricots and a splash of cooking liquid (or tomato juice) and bring to a simmer – it should be saucy.
  4. Add the chickpeas to the pan and stir to coat. Cook for a bit to cook off any excess liquid if need be.
  5. Add the red pepper, mint and parsley and squeeze over the lemon.
  6. Toss to combine and serve warm or refrigerate until chilled – allowing the mixture to marinate for a few hours (or a day) will help the flavors improve.

Enchilada-Stuffed Grilled Portobello Mushrooms

Enchilada-Stuffed Grilled Portobello Mushrooms

Serves 4

portobello mushrooms

Ingredients:

  • 4 portobello mushrooms
  • 2 tablespoons olive oil
  • ½ cup corn kernels
  • ½ cup black beans, drained and rinsed
  • 1 cup enchilada sauce
  • ¼ teaspoon salt
  • 1 tablespoon flour (important…helps absorb mushroom juiceness)
  • 1 cup mozzarella or Monterey jack cheese, shredded
  • 2 tablespoons chives

Directions:

  1. Pre-heat your barbecue to medium-high heat.
  2. Using a small spoon, scoop the gills out of the mushrooms.
  3. Brush mushroom exteriors with olive oil and place on a large plate.
  4. In a medium bowl, whisk together the enchilada sauce, salt and flour until no lumps remain.
  5. Spoon around 2 tablespoons of corn and black beans into each mushroom. Drizzle with the sauce. Top with shredded cheese.
  6. Grill over direct heat (on a veggie grilling plate, or directly on clean grill) for 5-6 minutes, until cheese is melted and sauce is bubbling.
  7. Sprinkle with chives and serve with a side salad.

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressinggrilled corn

Ingredients:

  • 1 pint grape tomatoes
  • 1 ripe avocado
  • 2 ears of fresh sweet corn
  • 2 tbsp fresh cilantro, chopped(optional)

Directions:

Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.

HONEY LIME DRESSING

  • Juice of 1 lime
  • 3 tbsp vegetable oil
  • 1 tbsp honey
  • Sea salt and fresh cracked pepper, to taste
  • 1 clove garlic,minced
  • Dash of cayenne pepper

Directions:

  1. Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.
  2. Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados.
  3. Let the salad sit for 10-15 minutes to let flavors mingle.

 

Low-Carb Cauliflower Creamed Spinach

Low-Carb Cauliflower Creamed SpinachLow-Carb Cauliflower Creamed Spinach

This has all the rich creaminess of something sinful, but all the healthy goodness from being low carb! Try it today!

Ingredients

  1. 5oz baby spinach
  2. 1 small cauliflower head [cut into florets]
  3. 1 small onion [diced]
  4. 2 tbsp cream
  5. 1/2 cup shredded mozzarella [plus a little more for on top]
  6. 1 tbsp butter [plus a little more for sauteing the onion]
  7. 1/2 tsp nutmeg
  8. Pinch of ground cloves
  9. Salt and pepper

Directions:low carb

  1. Turn on broiler.
  2. Bring a medium pot of water to the boil. Once it boils rapidly, add the cauliflower florets and boil for 10 minutes.
  3. When the cauliflower is cooked, use a slotted spoon to scoop the florets into a food processor. Blitz the cauliflower until smooth with the cream and butter.
  4. Season with salt and pepper.
  5. While the cauliflower boils, saute the onion in a little bit of butter until soft and and then add the spinach, nutmeg and cloves and cook until wilted.
  6. Now mix the cauliflower, spinach/onion and cheese together, adjust seasoning if needed, and scoop into a cast iron pan or small baking dish.
  7. Slide under the broiler until the cheese is golden brown.

Thanks to Linda K from way up north for this recipe….. they are seriously yummy!!!!!

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparagus

Pesto Pasta with Sun Dried Tomatoes and Roasted Asparaguspesto pasta

Ingredients:

  • 8 ounces medium shell pasta
  • 1 pound asparagus, trimmed
  • 2 tablespoons olive oil
  • 1/2 cup basil pesto
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup julienned sun dried tomatoes in olive oil, drained
  • 1/3 cup diced mozzarella cubes
  • Fried egg, for serving (optional)

Directions:

  1. Preheat oven to 425 degrees F.
  2. Lightly oil a baking sheet or coat with nonstick spray.
  3. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  4. Place asparagus in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine.
  5. Place into oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1-inch pieces.
  6. In a large bowl, combine pasta, asparagus, pesto, sun dried tomatoes and mozzarella.
  7. Serve immediately with a fried egg, if desired.

Thanks to Linda K from way up north for this recipe….. they are seriously yummy!!!!!

SOUTHWESTERN QUINOA AND VEGGIE CASSEROLE

SOUTHWESTERN QUINOA AND VEGGIE CASSEROLE 

serves 4

Ingredients

  • 1 (14 ounce) can Rotel Tomatoes
  • 1 (15 ounce) can  whole black beans, drained
  • 1⁄4 cup sliced jalapeno(optional)
  • 1 cup frozen corn
  • 1⁄2 cup vegetable broth
  • 3⁄4 cup quinoa
  • 1⁄2 teaspoon garlic powder
  • 1⁄2 teaspoon ground cumin
  • 1⁄2 teaspoon ground coriander
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon pepper
  • 1 cup grated cheddar cheese
  • sour cream (optional)

 Directions

1.     Preheat oven to 400.
2.     combine all ingredients except cheese and sour cream in a 2 quart casserole.
3.     cover with foil and bake for 30 minutes.
4.     remove and stir.
5.     bake for another 20 minutes or until all liquid has been absorbed and quinoa is tender.
6.     cover with cheese and broil till cheese is melted (usually around 1 or 2 minutes).
7.     serve with sour cream.
recipes for quinoa

 

Dr. Charmaine’s 16-layer VEGGIE LASAGNA

Dr. Charmaine’s     16 layer VEGGIE LASAGNA

I roast a variety of veggies…..onions, broccoli, cauliflower, yellow and green squash,
Mushrooms  and whatever else you can find.
  1. Layer sauce, veggies, cheese, noodles, rinsed, canned cannelloni beans and Italian seasoning, salt and pepper whichever way rocks your boat until you have as many as 16 layers or as few as you want to have.
  2. Cover and bake at 350 degrees for 35-40 minutes till nice and bubbly.
I have even been known to substitute sliced potatoes for noodles…also very yummy.    Young kids may love the idea of trying to see how many veggies etc you put in the dish.
lasagna

 

ROASTED CAULIFLOWER or BROCCOLI

ROASTED CAULIFLOWER or BROCCOLI serves 4
The new veggie candy…roasting creates magic!!!!!

Ingredients

  • 1 medium head cauliflower /2 good stalks of broccoli  (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt

 Directions

  1. Put oven rack in middle position and preheat oven to 450°F.
  2. Toss cauliflower/broccoli with oil and salt in a large bowl.
  3. Spread in 1 layer in a large shallow baking pan (1 inch deep)
  4. Roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.roasted cauliflower