Y’all know I love to give you the scoop on the incredible foods nature has to offer us, and I’ll continue to do so, but I think I’ll start finding other sources of evidence besides articles on the web.
Over the weekend, I went to a screening of a documentary called “Simply Raw: Reversing Diabetes in 30 Days,” and to say was good is the understatement of the millennium! For the film, they found 5 subjects with Type 2 diabetes and 1 subject with Type 1.
All of the subjects met with a Dr. Cousens who introduced them to the raw food lifestyle and had them eat only raw for 30 days. As I’m sure you know, it wasn’t an easy thing to do because of all the sugar we Americans have in our diets: the average American consumes approximately 150 pounds of sugar per year!
One man’s story really made me want to break down in tears. Kirt was a 26-year-old African American man from Baltimore, Maryland. He shared a story about how one time he went to the emergency room and the doctors told him his blood sugar level was at 1200; the normal range for blood sugar is between 80-100!!
Kirt impressed me further when he adhered the most to the diet – he gave those 30 days 110% because he knew that that was what was required if he truly wanted to cure his diabetes.
On day one of the program, his blood sugar was about 346 and he was taking 4 to 6 insulin shots a day. By day 30, not only was he able to STOP his insulin, his blood sugar was down to 73! At the end of the movie, Kirt went to his doctor to get the results of some blood work and he was surprised to find that his doctor had reread his file and was going to rediagnose him as a type 1 diabetic and had plans to give him an insulin pump! I’m sure you all know that people with type 1 diabetes produce very little or no insulin – but after a strict 30-day diet of raw foods, his body was totally healed and started making its own insulin!
My moral of the story is, although many doctors mean well, they are definitely undereducated about the power of the food we have available to us. Granted, they take the Hippocratic Oath upon graduating from medical school, but the better musing from Hippocrates is “Let food be thy medicine and medicine thy food.”
If you’ve read any of my posts, you know that I’m a huge advocate of the natural and organic meal choices, not because it’s the current fad, but because I’ve experienced first-hand how these processed, pre-packaged foods are deleterious to our health.
I’m not going to force anyone to accept the message I am trying to get out there – I know that forcing yourself into something you don’t wholeheartedly believe will only lead to a more complicated life, and that’s not what I want for you guys. However, if you are truly open to the information and advice I plan to give you then please read this article carefully because it will impact your life.
A vast majority of Americans – about 93% – want food to be clearly labeled as concerns GMOs.
And ever since I changed my eating habits, I’ve become extremely skeptical of any product a big corporation tries to force down our throats because history has shown that their only motivation is the all mighty dollar. Monsanto perfectly epitomizes of this disgusting cycle. Genetically Modified Organisms (GMOs) are a crucial part of Monsanto’s business model; they claim that GMOs offer health benefits, but reports from the Food and Drug Administration, the Institute of Responsible Technology and the American Academy of Environmental Medicine demonstrate the opposite.
The American Academy of Environmental Medicine has studied the effects of GMOs on several animals and these are the results:
- Mice had fewer and smaller babies when they ate modified corn,
- Rodents developed toxicity in their immune systems after a consistent diet of modified corn and soy
- Rats experienced excessive cell growth in their stomach linings, which is preliminary indication of caner, after being fed modified potatoes.
Even more shocking is that there are reports of animal deaths from modified foods. In India, thousands of buffalo, sheep and goats have died after grazing on modified cotton plants. Likewise, 12 cows in Germany died suddenly after eating modified corn.
From time to time I get into a food rut. Basically, this is when I’ve found healthy food options that I enjoy (and I’m pretty picky because I have a little bit of a sweet tooth) and I buy them on autopilot, I guess.
Lately, I’ve been having just French toast, pancakes and egg whites for breakfast. Then one day I remembered how my mom would make old-fashioned oatmeal (I thought instant oatmeal was all that and a bag of chips!). So I went to the grocery store and bought a big container of store-brand whole oats.
It could be the middle of the summer and my mom would still make oatmeal for breakfast. After doing a little research I completely understand why. According to Mother Earth Living, oatmeal can do incredible things such as lower cholesterol, stabilize blood sugar and lower the risk of you developing diabetes. These three attributes alone are worth all the diamonds in the world to me because both heart disease and diabetes run in my family.
It’s surprisingly easy to make, but what astonishes me even more is how I can add the most seemingly random ingredients and it always tastes incredible. At first, I only added spices like ginger and cinnamon; then I’d add honey. I can’t wait to go to the grocery store and get a bunch of raspberries, blueberries, cashews, pecan and almonds and see how they can make the oatmeal even better than it always is!
Good thing I listened to my gut and gave the old-fashioned oats a try 🙂
When I was a kid, my mother would make flounder and white rice for me. Unfortunately, I was an extremely picky eater back then and I’d refuse to try other kinds of seafood.
Now that I’m older, my desire to experiment has grown exponentially and I want to share with you one of my favorite recipes: Seared Scallops with Herb-Butter Sauce. I’ve tweaked the recipe slightly; you can find the original recipe here.
For the scallops, you’ll need:
1 lb of dry, large sea scallops
1 Tbsp Smart Balance with Omega-3
1 Tbsp extra virgin olive oil or flaxseed oil
Fresh ground black pepper
For the sauce, you’ll need:
3 Tbsps Smart Balance with Omega-3
1 medium shallot, diced
¼ cup of herbs (I like chives, rosemary and parsley)
¼ cup of your favorite liqueur (I like Kahlúa)
¼ cup lime zest
Fresh ground black pepper
Quick tip: Chop your herbs and the shallot for the sauce before you start cooking the scallops.
Cooking directions (scallops):
Rinse scallops in cold water then pat dry with paper towels
Warm a nonstick skillet on medium-high heat for 1-2 minutes
Add oil and Smart Balance to the pan → to test if the mixture is hot enough, run your fingers under some cold water then splash it into the oil and Smart Balance. When it’s hot enough, the cold water will instantly boil off
Pat scallops dry once more before placing them in the pan (spread them around the pan for best cooking results)
Season each scallop with your choice of spices and place in the pan to sear
Let each scallop cook for 2 to 4 minutes until nicely browned (you’ll know it’s ready when it’s mostly firm to the touch)
Flip with tongs and repeat searing on the other side
Transfer the scallops to a warm plate (turn the burner down to medium and let the pan cool for about 45 seconds before starting the sauce
Cooking directions (herb-butter sauce):
Melt 1 Tbsp of Smart Balance in the pan
Add shallots to the pan and sautee for 1-2 minutes
Pour Kahlúa and let it simmer for 1-2 minutes or until it reduces by ½
Mix in herbs and lime zest and reduce heat to low
Add the other 2 Tbsps of Smart Balance to mixture and whisk briskly until it melts completely
Return scallops to the pan and roll them in sauce until warmed through
Salt and pepper to taste and enjoy!
I loved it when I would be in the kitchen with my Mom early on Sunday mornings to her make a big breakfast that could have two or three days-worth of leftovers. While I’m sure you can create pancake batter from scratch (which is something I think I might try someday 🙂 ), I like to use Log Cabin’s ready-to-mix dry batter. I prefer this brand because they use simple ingredients and never have more than 10 ingredients (including NO PRESERVATIVES!!) in their mixes.
As I mentioned in my post about French toast, we can use the carbohydrate content in our foods to our advantage given you want to educate yourself about the different kinds of carbohydrates and your willingness to experiment with them.
Here’s my basic pancake recipe I use regularly that is under 400 calories (which includes ¼ cup of syrup!) and keeps me full for about 3 hours.
- 1 cup of Log Cabin pancake mix
- 1 Tbsp canola or vegetable oil
- 1 tsp of cinnamon & 2 tsp of ginger
- 1 egg
- Combine pancake mix, egg, oil, ginger and cinnamon in a bowl
- Warm medium sized pan and spray with non-stick cooking spray (to prevent the pancakes from sticking, let the cooking spray warm up with the pan until it turns clear)
- Spritz a small of water into the pan to make sure it’s evenly heated (the water droplets should boil instantly)
- Pour pancake mix and cook on medium heat
A few weeks ago, I was watching Dr. Oz and he was discussing how Greek yogurt is the best kind of yogurt you can include in your diet. It’s got a taste and texture that will take a while to get used to, but once you do, you’ll never want to eat any other kind of yogurt!
Towards the end of the show, Dr. Oz had a guest explain how she substituted oils and fats in her favorite foods to make it healthier and much more flavorful. She had recipes for some of my favorite indulgences like chicken alfredo and brownies.
A special thank you to Allyson for the neat conversion chart!
I can’t wait to try this in some of my favorite recipes!
As a kid, I remember being addicted to fast food joints like McDonald’s and Taco Bell. One of my favorite things from Taco Bell was their beef tacos. Now that I’m almost 30, I want to pass on healthier recipes to my friends and family.
This is my basic taco recipe, but you can make enchiladas, empanadas, etc. the same way!
- Ground beef, chicken, shrimp, lobster, scallops or tofu
- Tortillas (multi-grain or whole wheat)
- Shredded cheese (I like Sargento’s Pepper Jack)
- Green, red, yellow peppers (diced)
- White, red, yellow onions (diced)
- Brown your meat or meat substitute in a saute pan on medium heat (add adobo for seasoning)
- Warm up the tortillas in a 2nd saute pan → put water in the pan, place it on a low simmer and let the tortilla sit in the warm water.
- After the ground beef is done, saute the peppers and onions
- Plate up the tortillas, veggies, and ground beef and ENJOY!!!