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6
Jun
2013
Healthy Snacks: Seeds & Peas



Yes, I did just suggest snacking on seeds and peas. But, it is just the nutrition the body needs! Did you know that legumes are one of the main foods that Americans are not getting enough of? And it is sad because there is so much fiber, nutrients, vitamins, and minerals you can easily get from them.

Anyway, I picked up these dried and puffed peas from Whole Paycheck the other day. They are pretty expensive–about $3.99 for one package (there are 4-5 servings in a bag).

world peas snack

World Peas Ranch Flavor Peas! I thought I would never eat something ranch flavored again, haha. I really do hate ranch doritos, but have a secret love for ranch dressing (don’t worry, I buy the yogurt ranch dressing only).

Nutrition Facts: About 100 calories per serving, 2 grams fat, 4 grams protein, 14.5 grams carbohydrate.

dried peas snack

A good alternative to these would be to make your own, but with chickpeas! You can easily roast chickpeas, and they crisp-up making them just as tasty of a snack (and just as healthy). You can buy them here on Amazon for about $0.50 cheaper than Whole Foods ;-)

Another one of my new favorite snack finds are these raw flax seed crackers by Raw One:

raw flax crackersI absolutely love these! And no, I am not paid to write this. I paid my $4 for a package at Whole Foods (only store you can likely find them at). You can also order them online in bulk for a little cheaper at Amazon here.

The ingredients are completely clean–just flax seed, spices, lemon juice, and that’s about it! One serving is about 40 calories, and pure fiber (2 grams) goodness. An added bonus is that you get all of the healthy omega 3 fats from the flax (about 3 grams per serving).

I purchased the Rawrito flavor (again, like Doritos haha), and dipped them in this Greek yogurt dip from Dannon.

greek yogurt onion dip

Or, you can eat some with your lunchtime salad, with soup, or just plain! The flax crackers would be harder to make yourself unless you have a food dehydrator. You can try this recipe from the Rawtarian or Your Daily Vegan.

Do you have any seed or pea snacks that you like?

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23
Jan
2013
Juicer Muffins



Huh? What?

Yes, juicer muffins! The perfect use for leftover juicer pulp:

juicer pulp

Look at all that shredded carrot pulp just waiting to be eaten.

I got a new and FREE juicer from NutriPro (more on that later), and now have all this excess plant material. I don’t want to be wasteful, so I whipped up this concoction:

carrot muffins

These “muffins” definitely seem like “health food” upon closer inspection and taste. But, they passed the Mr Cyclist taste test.

Ingredients (*I am not completely sure on this as I just threw ingredients in a bowl!):

  • 24 oz. (3 cups) carrot pulp leftover from juicing (mine had traces of celery and ginger in it)
  • 1 cup oat flour
  • 1 cup brown rice flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1  Tbsp. cinnamon
  • 1 Tbsp. pumpkin pie spice
  • 2 Tbsp. sugar
  • 12 packets stevia (about 3 Tbsp.)
  • 1-2 tsp molasses
  • 1-2 tsp vanilla
  • 1 egg
  • 1 cup milk (may need to add a little more until moist)
  • 1/2 cup raisins

Mix all together and bake in greased muffin tins at 375 F for about 20-23 minutes (or until the tops become a little more crisp).

juicer muffins

There is A LOT of carrot in these muffins. That is where they get the deep orange color from. Plenty of vitamin A!

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10
Jan
2013
Easy Zucchini “Fries”



OK, these are not really “fries”, but something that resembles a fried zucchini strip.

zucchini fries

They are super easy to make, and a great way to eat your vegetables without a lot of extra ingredients. They had great texture and taste delicious!

Ingredients:

  • 3 zucchini, rinsed, and patted dry
  • About 3 oz. grated/shredded Pecorino Romano cheese (you could also use Parmesan)
  • Olive oil to coat the pan
  • 2 tsp. Garlic powder
  • 1 tsp. Dried onion or shallot flakes
  • Pinch of red pepper flakes
  • Pinch of salt and pepper

Directions:

  1. Preheat the oven to 400 F. Slice the zucchini like the picture shows below.
  2. Arrange on baking sheet. Sprinkle with seasonings (do not add cheese yet).
  3. Bake for about 15 minutes.
  4. Add the cheese liberally. I shredded my cheese right on top of the zucchini.
  5. Place under broiler until it becomes golden brown–almost crispy.

baked crispy zucchini

Then, enjoy with dinner :)

zucchini fries

Yum!

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26
Jul
2012
Add Cashews for Delicious & Nutritious Meals



A few weeks ago we experimented with cashews in an Indian-style dish. I often order Thai food that has cashews cooked in, and have always enjoyed it. They have great texture; the cashews become nice and tender.

Cashew Chicken with Korma Simmer Sauce

Plus, think of all the nutrition benefits you get from cashews:
Cashews are loaded with copper. Copper is a key enzyme for SOD (superoxide dismutase). SOD is a powerhouse of an antioxidant. Without copper, SOD does not function so well. Copper also functions as an enzyme for other antioxidants. As a bonus, copper helps to maintain healthy blood vessels, bones, and joints.

Next time you are making a stir-fry or casserole style dish, try adding some cashews to your saute ingredients! I recommend buying raw whole cashews (bulk grocery stores including Whole Paycheck will carry these).

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18
Mar
2012
Greens on St. Patty’s Day



What did you do on St. Patrick’s Day? I ate greens!

Found these super food greens with red and green swiss chard, tat soi, arugula, and spinach.

What the heck is tat soi? It’s in-between a spinach and mustard green and bok choy. And it looks like this:
Looks like a clover! The leaves are more crisp and it has a mild flavor. I am sure they are packed full of antioxidants :)

Made a salad out the super greens and added tomato, feta, cucumber, avocado, jalapenos, red onion, and a light vinaigrette.

Delicious green day!

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3
Feb
2012
A Heart Healthy Month



February is National Heart Awareness month. Time to think about keeping the heart healthy.

You can find me over here at Diet-Blog and at Diets in Review giving tips about heart health.

What do you try to do for a healthy heart?

I get regular exercise, eat a diet full of plenty of fruits, veggies, and am working on eliminating fats that are not as heart healthy like sunflower oil, safflower oil, soybean oil, and corn oil.

I try to remember to take a fish oil supplement.

And for those with high cholesterol, I have recommended Corowise cardio chews as a supplement of plant sterols (they are a newer product). Plant sterols which are found naturally in plants can help to reduce cholesterol!

Lastly, I am working on reducing my stress through exercise and possibly yoga.

Happy Friday and Happy Heart Health Month!
 

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20
Jan
2012
Dark Chocolate Kick this Week…



It all started with the raisinets and this lovely chocolate bar:
Valerie gave me the chocolate to try, and it was so delicious. Probably the best bar of chocolate I have had in a while. The bar is so thick and satisfying for only 200 calories! It is made by Champlain Chocolates, but you can buy it at Whole Foods.

Then, when I was at Trader Joe’s I picked up another dark chocolate bar and some cacao nibs.
 And for those wondering, here are the nutrition facts for the bar:
And the cacao nibs were covered in dark chocolate. I had never had them before, but they tasted great–a little bitter, but I like black coffee, and it was like eating a chocolate-y coffee bean.
 They were tasty, but so tiny!
For those who don’t know, cacao nibs are the actual cocoa–no added sweetener unless they are coated in another chocolate like these ones were.

I guess I like dark chocolate so much because I feel like I can eat a decent size of it and feel satisfied, and get an antioxidant boost (and iron) at the same time. Just remember to buy chocolate that has not been alkalized or “Dutch processed”–that removes some of the antioxidants and makes it less bitter.

Happy Friday!

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18
Jan
2012
Guacamole Kale Salad



My friend introduced me to this idea of using guacamole almost as the salad dressing to the kale. I thought it turned out pretty good, but Mr. Cyclist was even more of a fan of it than I was. And it is a great way to get in one the the healthiest veggies on the planet–kale!

Guacamole Kale Salad Recipe

Ingredients:

  • 1 small bunch of kale (about 7 leaves)
  • Juice of half a lemon
  • 1, 7 oz. tray of pre-made guacamole (see picture to the right, or try Wholly Guacamole brand)
  • 1 Chipotle pepper in adobo sauce, minced finely (or just use a few red pepper flakes)
  • 1/2 of a small red onion, diced
  • 1 cup cherry tomatoes, sliced in half
  • 1/2 a can of black beans (optional)
  • 2 Cloves of garlic, minced
  • Sprinkle of cumin, salt and pepper to taste

Directions:

  1. Pull the kale leaves off the stems, and add to a large salad bowl.
  2. Add the remaining ingredients, and stir to combine.
  3. Allow the kale salad to rest a few minutes to absorb the moisture and to allow the flavors to sink in.

This is a unique recipe that surprisingly works out well.

Quote from that day: “Go down the produce section and look at all the fruits and vegetables that you never buy. People actually buy those. The grocery store wouldn’t stock them if no one bought them.”

Challenge for the week: Go to your grocery store, and pick out a fruit or veggie that you have never eaten and cook it!

Love your Humps Wednesday:

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17
Jan
2012
Cranberry Orange Quinoa



I was looking for a recipe for quinoa with raisin/dried fruit and nuts to try something different, and came across this recipe on All Recipes and modified it.
Cranberry Orange Quinoa Recipe
Makes 9 servings (would serve 6 people)
Ingredients:

  •  1.5 cups dry quinoa, rinsed
  • 1.5 cups water
  • 1.5 cups reduced sodium chicken or vegetable broth
  • 1/3 cup orange juice (one orange, juiced)
  • The juice of half a lemon
  • Zest of the orange and lemon that you juiced
  • 1/2 of a small red onion, diced
  • 1 Tbsp. dijon mustard
  • 1 Tbsp. honey
  • 1 Tbsp. olive oil
  • 1/2 Tbsp. ground cumin (or to your taste)
  • 1 Tbsp. cilantro (optional)
  • 3/4-1 cup dried fruit (I used mostly cranberries and some raisins)
  • 1/2 cup chopped natural almonds (or any nut you have around) for garnish and crunch
  • salt and pepper

Directions:

  1. Put quinoa, water, and broth into medium saucepan. Bring to a boil. Cover, reduce heat, and simmer for about 15 minutes until the liquid is absorbed and quinoa is more fluffy.
  2. Meanwhile, prepare your dressing mixture by juicing and zesting the citrus. Add the chopped onion, cumin, honey, oil, mustard, cilantro to the juice mixture all in one bowl.
  3. When the quinoa is finished cooking, add the dressing mixture, and the dried fruit to the sauce pan. Stir to combine for about 2 minutes to allow some of the extra moisture to evaporate and reduce.
  4. Chill for a few hours before serving (optional because I ate mine warm the first night and it was delicious).
  5. Add almonds when serving for garnish otherwise they will get mushy.

I think it came out really well, and liked the different flavors from what I am used to. Enjoy! 

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12
Jan
2012
New Favorite Salad Dressing



Mr. Cyclist introduced me to Good Seasons dressing mixes. I didn’t believe him that it could possibly be a healthy dressing mix. After all, it comes from this packet that Kraft makes, and just seems so processed.

But, they have come out with an all natural Italian mix.

Ingredients: Sugar, salt, sodium citrate, garlic, onions, spice, red bell peppers, carrots, xanthan gum, maltodextrin (from corn), parsley, natural flavor, guar gum, citric acid.

Xanthan gum: made from a bacteria; used to stabilize the dressing mix
Guar gum: made from a bean; used to thicken

Calories: The mix itself only contains about 5 calories per 2 Tbsp. serving. It is the oil that you mix the packet with that adds the calories. They estimate 2 Tbsp. of prepared dressing to be about 130 calories.

If you want to reduce the calories of the dressing, just use more vinegar and lemon juice in the mix, and less oil.

The best thing, nutritionally and taste-wise, is that you can use extra virgin olive oil–a perfect heart healthy fat. Your average pre-bottled dressing usually contains an oil that is more inflammatory like corn oil or soybean oil or safflower oil. And, this dressing mix tastes amazing because you can actually taste the olive oil.

It is my new favorite dressing–I highly recommend it. The only thin that would be even better would be if you made your own vinaigrette from scratch :) And no, I was not paid to write this! Haha.

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