Have you asked yourself this question? Declining health and/or obesity at 30 is NOT primarily a result of the “Freshman 15” or having “slowed down” in your 20’s. Admittedly, post below is a rather exaggerated case, however the point should not be missed. Good (or bad) health at middle-age and beyond is a direct result of the lifestyle/eating habits that are taught (and modeled) from birth to 15 more than any other factor. It is during these years that you are quite literally training your body and brain as to how it should allocate the energy resources you provide to it.
I really like cauliflower rice…it makes a great chicken-fried rice. But, as this post explains, rice isn’t just for cauliflower anymore!
Zoodles, watch your back. Cauliflower rice has roared into supermarkets and the bottom of Buddha bowls, and now other vegetables are ready to get a piece of the action. Before you pay a premium for prepackaged supermarket varieties, read on to find out what vegetables make the best rice and how to DIY.
RICE, RICE BABY
Firmer vegetables are easy to work with and make tasty, colorful ?rice.? Here are some good ones to try:
- Butternut squash
- Purple potatoes
- Sweet potatoes
GRATE WAYS TO RICE
?Most people will say that you need a food processor,? says Ken Immer President & Chief Culinary Officerof Culinary Health Solutions. ?While that is one way to do it, your good ol’ box grater works really great, too—and is a lot easier to clean up without all those parts.?
Peel veggies like…
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Always looking for tasty, low-carb options? This looks good even if you’re not doing a keto diet.
The good thing about curries is that if you make them yourself, the majority are easy to fit into a ketogenic lifestyle. Especially the coconut based curries, with a little tweaking.
Ingredients – Serves 2
For the Madras Curry Paste
1 Chilli Pepper.
1tsp Ground Corriander
1tsp Ground Tumeric
1tsp Ground Ginger or 1cm cubed Fresh Ginger (grated)
For the Curry
1 medium Onion
4 cloves Garlic
400g cubed Beef Steak
150ml of Beef Stock
1 can of Coconut Milk
Instructions – Prep Time: 10 minutes. Cooking Time: 1 Hour
Take the ingredients for the paste. Cut the lemon in half and squeeze the juice into a mini food processor/blender. Chop the remaining paste ingredients and add to the blender. Blitz it into a paste. Add a bit of water if needed.
For the curry, I use a non-stick pan with a lid but…
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It’s hard enough to get up and go in the morning without also having to figure out what to eat for breakfast that will fuel you, keep you full and also taste great. No wonder so many people turn to granola: It’s quick and tasty with a hearty, satisfying crunch.
Though supermarket shelves are stocked with packaged varieties, they vary a lot in flavor and also can be loaded with sugar. Plus, if grains don’t agree with you, your choices can be limited.
Say hello to your new a.m. BFF: This Paleo granola is made from just a few simple ingredients, is grain-free and not too sweet, and is easily transformed into an array of flavors, including coffee, chocolate and a golden goddess variety that leaves behind a bowl of delicious turmeric-golden milk.
Go with one of these flavors, or use this template to create your own Paleo granola.
Laura D’Alessandro is an editor and recipe developer in Los Angeles where she teaches private, in-home cooking lessons.
- SERVES: 8
- TOTAL TIME:25 MINUTES
- ACTIVE TIME:15 MINUTES
- 1 cup small crunchy bits (e.g., shredded coconut, hemp seeds or a combination thereof)
- 3 cups mixed nuts and seeds (e.g., cashew pieces, sunflower seeds, sliced almonds or a combination thereof)
- 1 cup large crunchy bits (e.g., Brazil nuts, coconut flakes, walnuts, pecans or a combination thereof)
- 2 tablespoons chia seeds
- 1/3 cup coconut oil or grass-fed ghee
- 1/3 cup natural sweetener (e.g., coconut sugar, maple syrup or raw honey)
- 1 teaspoon vanilla (optional)
- 2 teaspoons spices (e.g., cinnamon, cardamom)
- 1/4 teaspoon sea salt (optional)
- Preheat oven to 325ºF; line a 9-by-13-inch baking sheet with a silicone baking mat or parchment.
- In a large bowl, toss together small crunchy bits, nuts/seed, large crunchy bits and chia seeds. Melt coconut oil or ghee in a small saucepan over medium-low heat, then let cool slightly. Stir in sweetener, spices, and vanilla, if using.
- Pour fat mixture into dry ingredients; toss well to coat. Spread evenly on baking sheet and bake for about 10 minutes. Stir, then bake for another 10 minutes until golden. Watch carefully to avoid burning the smaller seeds.
- Remove from the oven and let cool. Granola will crisp as it cools. Break into chunks and store in an airtight container in a cool, dry place for up to 1 week.
Heather provides some good info here. One thing to be cautious about if you are trying to lose weight and/or avoid diabetes is that ALL of the non-caloric (also called non-nutritive) sweeteners (artificial or natural), save for perhaps stevia (which Heather recommends specifically) have solid evidence causally linking them to metabolic syndrome and obesity. I would recommend stevia in judicious amounts. So far we just do not have enough evidence that this too may have the same issue. Perhaps, and hopefully, it doesn’t, but just in case, don’t go overboard with it. Besides, most of us have seriously desensitized our taste for a “normal” amount of sweet and should work on rectifying that anyway. Non-caloric sweeteners range from 200 – 2000 times the “sweetness” of cane sugar. For many, “normal” sweet is actually ridiculously sweet by any reasonable standard. We need to retrain the brain (and thereby, the taste buds)! In any case, as I said, read-on…there’s some good stuff here.
When it comes to burning fat more efficiently, accelerating weight loss, and living an all-around healthier lifestyle, two diets have been on the radar of health enthusiasts: the Paleo diet and the Ketogenic diet. While both diets include many of the same foods and have overlapping similarities and benefits, each has a different purpose. Let’s […]
This is actually quite a good book. Well-written, understandable and full of good, well-referenced information related to the utter paradigm-shift we have experienced in the science of obesity medicine in the past several years, along with practical application. I attended a lecture given by Dr. Ludwig shortly after publication of this book where some of the more scientific underpinnings were unpacked. It is very interesting stuff and will likely be quite shocking, but also quite helpful, to many. Enjoy and let me know what you think!
This looks like a great recipe! I’ll be trying this very soon with the farm-fresh veggies delivered from a local farm coop!