And for the third installment today on my Juice focus, I’ve chosen one that I leave for those cheat days when I’m ok loading up on fruits because there aren’t any greens to help balance the sugar spike. That said, this is a great recipe packed with powerful antioxidants, and so long as you indulge now and then on a treat like this, your body can handle the insulin spike with ease, and by adding a nut butter to add some protein and fiber, you can help balance the effects of the fruits. 

Enjoy!

 

Antioxidants Supreme Juice recipe

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: I large glass

Serving Size: 16 ish ounces

Calories per serving: 150

Antioxidants Supreme Juice recipe

Ingredients

  • Handful of blueberries
  • Handful of strawberries
  • Handful of mangos
  • 1 TBSP nut butter of choice
  • 1 TBSP coconut oil
  • 1 cup Water plus extra for desired consistency

Instructions

  1. Blend all ingredients in blender, adding more water as needed for desired consistency.

Notes

Note: to increase thickness to a smoothie consistency, add 1/2 cup Greek Yogurt or about 1 cup of ice and Dairy-free Milk of choice. Other great options are to add 1 banana or 1 whole avocado.

http://inspiredeats.net/antioxidants-supreme-juice-recipe/

 

 

Antioxidant Supreme

Antioxidants in berries boast potent anti-aging benefits.

Ingredients: Blueberries, strawberries, mango

Calories: 151

 

 

As many of you following a paleo diet can relate to (and as this Italian-raised girl often blogs about) the old pasta dish is one of the most commonly missed dishes in my home. I grew up on homemade pasta dishes covered in homemade sauces, used as a base for lasagna and nestled in between fresh mozz and ricotta cheeses as a baked ziti.  So when I found out I had to give up pasta, I felt sad and a bit scared; scared of never enjoying my old favorites again. 

And it didn’t take long for me to hop online searching for an alternative pasta once I went paleo and kicked out all grains for good. Soon I discovered many posts about “zuchinni pasta”.  Sliced lengthwise, about one-eighth-inch thick (which you can also do it with a sharp knife, but it’s easier with a mandoline), zucchini ribbons can stand in for regular pasta. (Steam them for a couple of minutes until they’re crisp-tender.)

So when we ran across this paleo, dairy free ‘pasta’ dish on All Against the Grain, we were so excited to give it a test as it meets not only our gluten free, but our paleo needs too. And as Danielle who writes All Against the Grain often does, she was inspired by a similar recipe she found online and tweaked it a bit for her own tastes. 

The version we made at home was slightly different, so you can read her original post here and below for our modified version. 

This tasty little treat is not only grain free, but it’s dairy free as well, and with a quick omission of the prosciutto, it’s vegan friendly too. How perfectly balanced is that?  Food and health in harmony; life is good 🙂

 

Paleo zucchini “pasta”

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Serving Size: 1 plate

Paleo zucchini “pasta”

Ingredients

  • 4 medium zucchini, peeled and sliced into thin noodles
  • 1 cup asparagus pieces
  • 2 tablespoons virgin olive oil
  • 1/2 cup cherry tomatoes, cut in half
  • 1 cup fresh chopped mushrooms
  • 4 cups boiling water
  • 1 garlic clove
  • 2 tablespoons chopped basil
  • 1/4 teaspoon salt
  • dash of pepper
  • Garnish with toasted pine nuts and fresh basil

Instructions

  1. Steam or pre-boil the zucchini slices until they're slightly tender (about 3-4 minutes)
  2. Heat olive oil in a nonstick pan
  3. Mince cloves of garlic and add zucchini, asparagus and mushrooms together over medium heat until the zucchini softens but isn't mushy.
  4. Add tomatoes and remove from heat.
  5. Garnish with toasted pine nuts and fresh basil.

Notes

Alternate options include:

2 ounces prosciutto (omit for vegan and add 1/4 teaspoon salt) 1/2 cup frozen peas (omit if you’d like for Paleo)

http://inspiredeats.net/dairy-and-grain-free-creamy-pesto-pasta-with-spring-vegetables/
Paleo creamy pesto zucchini “pasta”

 

 

 

Optimal Food. Optimal Health. 

For those of you familiar with cleansing, this list will come as little surprise, but may serve as a nice reminder of the most optimal food choices you can make. For those of you not familiar with cleansing, we will be posting a series on cleansing soon, and will tie all the details together, so until then, read on for a list of the most optimal food choices we can make.

 

Remember that old adage from childhood – GIGO. Garbage in = garbage out.

It applies as much to our bodies and our health as it does to science.  Be sure to feed your body with fuel that will help it heal and thrive!

 

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Today I stumbled upon a new site and found some delish looking baked zucchini chips which are a perfect solution for a no-grain diet. The site isn’t focused on allergy-free eating, but if you find yourself wanting some inspiration for yummy looking baked goods, it seems like Maggie of Vittles an Bits will be a good source I’ve copied her comments about the recipe below for reference and note that she’s very responsive if you have any questions so feel free to post them on her site.

For reference here is her link

Baked Zucchini Chips

Ingredients

  • 1 zucchini
  • Cooking spray
  • Seasoned salt, or other seasoning(s) of your choice

Instructions

  1. Preheat oven to 225 degrees Fahrenheit. Line a baking sheet with parchment paper or nonstick foil, and spray with canola oil. Set aside.
  2. Slice zucchini into thin medallions, about the thickness of a quarter. (You can either use a knife & a very steady hand, or a mandoline slicer.)
  3. Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray. Sprinkle with seasonings of your choice. (A note on seasoning, however – use LESS than what seems appropriate. These shrink considerably in the oven, and if you use too much it gets very concentrated. It’s better to end up underseasoning and add more later.)
  4. Place in preheated oven and bake 45 minutes. Rotate baking sheet (don’t flip the chips though), and bake an additional 30-50 minutes, until chips are browned and crisped to your liking. These are best eaten within a couple hours of removing from the oven, as they start to get chewy if left out. One zucchini makes one serving (1/4 C. – 1/3 C. of chips depending on the size of your squash).
http://inspiredeats.net/baked-zucchini-chips/
 

From Maggie: 

To me, these chips taste kinda like thin & crispy pumpkin seeds.  (I guess that shouldn’t be too much of a surprise since they are relatives in the squash family).  Much lighter, but the taste is similar.

And the seasoning possibilities are endless – you can tailor them to your liking.  Garlic, paprika, chili powder… use your imagination!  I went with a basic Seasoned Salt and they came out great.  But whatever you choose, just make sure you go easy on the seasonings, and only use a little bit – these do shrink a lot in the oven, so what looks like a reasonable amount on the raw veggies could turn out to be way too much!

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One of the biggest challenges today when talking about why the rates of food sensitivities and allergies, immune disorders, chronic illnesses and more have all dramatically increased over the last 20 or so years, is that people have little idea of what they’re consuming, and hows it’s affecting them. From hormones, chemically created oils, genetically modified/engineered foods, etc., the list of what we eat, and how its altered goes on and on. And sadly, most people have little idea of what they’re putting into their mouths and the effects it has on them. Why have the rates of allergies, ADD, ADHD and Autism increased so dramatically in conjunction with the onset of GMOs? Can I claim a correlation? Not definitively but there are plenty of resources that support the correlation belief, from allergies to auto-immune disorders, imbalanced hormones, thyroid disorders and more, chemicals used in our food supplies are slowly destroying us. Here’s a quote from Allergykids.com, founded by Robin O’Brien that speaks to the danger of chemical exposure in our children:

 

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For those of you following a gluten free and paleo diet, the occasional comfort food meal is encouraged, so long as you stick to the healthy Paleo guidelines. So when I saw this post on Cavegirl Cuisine’s site for a gluten free, paleo eggplant recipe, I had to share it. Our version is slightly modified, but you can see her original version here

What I love about this recipe is the almond meal which helps the eggplant maintain a crunchy, fried, aspect to it, even though it’s baked.  So you can enjoy this guilt-free, delish version of a formerly unhealthy meal! 

Paleo “Fried” Eggplant Marinara (on a bed of greens)

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 30 minutes

Yield: 4 servings

Paleo “Fried” Eggplant Marinara (on a bed of greens)

Ingredients

  • 1 medium eggplant
  • 2 cups almond meal
  • 1 cup marinara sauce or fresh diced tomatoes
  • 2 eggs
  • 4 cups of greens (I used arugula)
  • 1T macadamia nut oil

Instructions

  1. Preheat oven to 400 degrees.
  2. Line two cookie sheets with parchment paper.
  3. Peel eggplant and slice into 1/4 inch rounds.
  4. Whisk eggs in a medium bowl.
  5. Place almond meal in another bowl.
  6. Dredge each eggplant round in the eggs and then coat with the almond meal on each side.
  7. Place on the parchment paper
  8. Repeat for all of the eggplant.
  9. Drizzle or mist the oil over the coated rounds.
  10. Salt and pepper lightly.
  11. Cook for 30 minutes.
  12. In the meantime, place a cup of greens on each plate.
  13. Divide the cooked eggplant among the plates.
  14. Put a 1/4 cup of marinara sauce or fresh tomatoes over the top of each serving. Enjoy!
http://inspiredeats.net/paleo-fried-eggplant-marinara-on-a-bed-of-greens/


Ahh, the juicy, sticky, chewy goodness of fruit rollups brings back memories of  childhood –  twisting and pulling it from my teeth after making all sorts of weird shapes with it. Now that I think about it, I’m not sure how it got that pliable quality, and its probably best I dont know!

But, since I’m living Paleo, and trying to keep my son on the Paleo track too, they aren’t something I let him enjoy. So, when I found this recipe I was excited to give it a shot for him, and excited at how simple and clever the idea is!  They take a bit of time to bake, so you’ll have to plan ahead for a time when you’ll be around for a couple hours to let them bake, but they stay good for a couple weeks so go ahead and make a big batch and keep slipping them in your kids lunch boxes and feel good about it!

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Last month I found out that a friend of mine was in need of both a liver and heart transplant; sadly, I knew he wasn’t likely to survive this diagnosis, and unfortunately he passed away a couple weeks ago. When I learned of his fate, I contacted a mutual friend of ours who still lives in NYC (where my friend lived) and was in touch with him after the news broke. We chatted about our friend, and our lives, and spent some time catching up. It turns out that we both are suffering from some auto-immune issues, and he suggested I watch 2 films that he had recently seen and felt would be both insightful and inspiring for me.

The first was called Fat Sick and Nearly Dead. The second was Forks Over Knives.

I remember how important he felt these were for me to watch, so I downloaded them from Netflix the next day, grabbed my laptop and curled up on the couch to watch them. I figured I would half pay attention and do some writing while the documentaries played in the background; boy was I wrong! To be honest, I was so riveted by what I was watching that I only picked up my laptop to IM him to tell him that I was so glad he suggested I watch them.

This uplifting and inspiring story follows a man named Joe Cross while on a cross-country road trip where he vows to do a juice fast for 60 days (consuming only fruits and vegetables in liquid form). He embarked on his journey when he realized that he was overweight, and facing a lifetime of medications due to his weight and auto-immune disease. His hope was to cleanse his body and enact a sort of ‘reboot’ if you will. Along the way, he chronicles his journey as he meets (and inspires) others who are in similar situations. Joe meets many Americans that are eating the way many people consider Americans to eat; junk food, fast food, greasy diner food. They are overweight, of poor health, and many are teaching their kids the same way of life. It was hard to watch some of the interviews; I was acutely aware that many of these children will grow up to mirror their overweight, and often diabetic, sick parents.

On his transformative journey, Joe meets and inspires Phil Staples – a 420 pound truck driver from Iowa – to do the same. As we watch Joe lose more than 100 pounds, and wean himself all his medications, we follow Phil and his inspiring attempt to change his life too.

Phil was a truck driver who has little access to healthy food while on the road. I hadn’t considered that the only places that are convenient for them to stop while on the road are typical truck stops filled with greasy, fatty, fast foods. After years of eating burgers, pizzas and sodas, he was over 400 pounds, and sick with the same rare auto-immune disease as Joe. He too wanted to lose weight, gain his health back and ensure he could see his children grow up. I found myself not wanting the movie to end so that I could follow Phil’s journey further and make sure he kept up with his new-found healthy lifestyle!

In all, I was touched and inspired by their journeys, and in awe of how many vegetables and fruits you can consume when doing a juice fast. I love fruits and veggies, but I guarantee you I could never eat as many fruits and vegs in a sitting as you can while juicing. There’s something about the process of juicing that beaks down the food to a portion which you can more easily consume, while still maintaining all the nutrients typically lost in the cooking process.

You can watch the Fat, Sick & Nearly Dead – Official Trailer from Team Reboot on Vimeo. And remember, you can download it streaming from Netflix and watch it right away. If you don’t have a Netflix account you can register for a free trial and then watch it that same day.

Note: if you choose to try a juice reboot, please consult your physician first to be sure you are cleared to do so.

I will follow up this blog with my review of Forks Over Knives soon.

Wishing you good health and happiness!

Jen

As many of you know, The First Lady, Michelle Obama, has been a staunch advocate for better health conditions in our schools and homes in an  effort to help reverse the epidemic of childhood obesity we are facing today in America. She spearheaded the creation of the Let’s Move National Movement:

“The physical and emotional health of an entire generation and the economic health and security of our nation is at stake.”

– First Lady Michelle Obama at the Let’s Move! launch on February 9, 2010


Michelle Obama has also publicly announced that she uses many of their own fresh frits and vegetables for preparing meals in the White House which she and her staff source from their own garden on the grounds.
While many of us have the ability (and luxury_ of planting our own gardens too, there are sadly many communities across the country which have few (and sometimes no) places to purchase groceries, much less fresh fruits and vegetables. Many members of these communities also struggle to be able to afford to plant and maintain their own gardens (if they even have the space to do so). These neighborhoods are known as ‘food deserts’, and in recent years, as economic difficulties caused grocery stores to shut their doors or consolidate locations, they are becoming more and more common. As Americans struggle to find work, many are forced to turn to inexpensive fast food to feed their families. Eliminating these food deserts and making sure parents in every part of the country have access to fresh produce and healthy choices is a primary goal of Let’s Move.
Below is an image from a recent event where Mrs. Obama highlights steps some mayors have taken to make healthy choices more available, from planting community gardens and bringing in fresh produce trucks, to easing the way for grocery chains to open in food deserts with zoning and permitting assistance, tax incentives and proactively seeking out grocery stores to serve as anchors in new development areas.

I’m personally very excited for the idea that local communities can have access to fresh fruits and vegetables, and I’m encouraged by the Let’s Move movement. You can join your local chapter by visiting the site here and see how you can help your local area to offer more access to fresh fruits and vegetables for needy communities, and to encourage our children to embrace movement vs stagnancy.

So, in keeping with this theme of the White House’s healthy focus, I thought I would share with you a recent video clip from the Today Show where Matt Lauer interviews Cris Comerford, the White House Executive Chef, as she prepares a delicious and healthy Chopped green salad (recipe below). Click here to watch the video, and see below for the Chopped Salad recipe.

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