Joys of Juicing

Cleanse, Food, Juicing, Uncategorized, Whole Eating

Veggies

Recently, I was encouraged to purchase a juicer which would allow me to get condensed amounts of nutrients and antioxidants from fruits and vegetables in a single glass of home made, freshly pressed, colorful and (usually) tasty juice. (Look on your local craigslist for a lightly used juicer if you don’t want to pay full price.) In order to take it a step further, I was challenged to do a juice fast during the same time as two of my close friends who were both committing to start January 4th for 30 days. A bit leary of the whole thing because of how juice can play so much with your blood sugars, I did some investigating. Two of my favorite health bloggers, Dr. Josh Axe and Dr. Ben Kim, are proponents of cleansing and detoxifying your body by juicing. This was enough encouragement to get me started, at least for doing 10 days of juicing.

In order to keep your blood sugars level fruits, carrots, and red beets should not make up more than one-third of the contents in your glass. Harder said than done, but definitely doable.

If your following a paleo lifestyle, a juice cleanse will probably be much easier to begin and maintain. Coming right off the Holidays and having eased up on my healthy eating routine, I decided to ease myself into the cleanse a day before. I began by cutting all caffeine, dairy products (at that time only cream from grass fed cows used in my coffee) and sugar. Thankful I did as I experienced a slight headache that afternoon into the evening due to cutting the caffeine out, which I knew would happen.

Day One

Having juiced the night before for breakfast and lunch, it was a breeze getting ready for work in the morning. Throwing a couple jars of juice and a bag of herbal tea into your lunch bag is as easy as 1-2-3.

*Breakfast – half a quart of a citrus based juice

* Lunch – quart of greens and beets (I made a bad combination that ended up tasting like dirt)

* Dinner – half a quart of green apple, orange, spinach, celery and ginger

Detox – other than craving actual food, my detox symptoms were mild. I was pretty cold throughout the entire day, partially due to the frigid temperatures outside, but also because when you cleanse your body isn’t working to digest foods which encourages heat production.

Day Two 

Again, I juiced my breakfast and lunch the night before, storing the juice in glass mason jars with the lids tightly screwed on and the jars filled to as close to the top as possible so that it would have less opportunity to oxidize.

*Breakfast – half a quart of  various greens, orange, romaine lettuce, ginger

* Lunch – half a quart of acorn squash, kale, apple, broccoli

* Dinner – half a quart of tomato, onion, cilantro, carrot, celery, kale, garlic + a half glass of apple, orange, celery, spinach

Detox – My body seemed to be warmer this day, which was a nice relief. I experienced a slight headache that evening and throughout the day I felt more hungry. Drinking water helped the hunger cravings go away.

(Because I don’t want to stop living life when I get together with other people, I drank half a bottle of kombucha while hanging out with a friend. You’ve gotta make it fit your lifestyle in order to be successful. Choose healthy *cheat* options)

Throughout the past couple of days I’ve reminded myself of these key thoughts: I’m doing this in order to have a healthier body that will allow me to live life more fully +Hunger isn’t bad, I won’t starve + All I have is from the Lord, I’m being a steward of my body and need to view this as an opportunity to give glory to the Lord by allowing me the resources to do this.

 

 

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Healthy Choices Today::Happier Tomorrow

Health, Paleo, Primal, Uncategorized, Whole Eating

choices quote

The choices we make with our health today will assuredly effect your life tomorrow. Now maybe not literally the hours following the day your living now, but future tomorrows. I’m here to encourage you to start your journey OR continue your path towards finding health. It’s not always easy, but nothing worth its weight in gold comes easily! Here’s some ideas to get you back in the game of being a more healthy you!


– When you feel hungry, try drinking a glass of water instead of grabbing a snack

– Craving something sugary/sweet? Choose berries, apples, pomegranates, or other delicious fruit instead of a processed treat

Kale chips are a GREAT substitute for potato chips

– Try eating an avocado for breakfast or lunch. Adding more healthy fats and eating less sugar will help curb your cravings and make you feel full longer

– Cook with coconut oil rather than olive oil which breaks down into an unhealthy fat when heated at high temps

– Add coconut oil into your breakfast smoothie before you blend it

– Try a new vegetable this summer

Garlic Maple Bacon Brussels

Food, Paleo, Primal, Whole Eating

Who could turn down bacon and maple flavors combined? This recipe is sure to delight your taste buds and renew your love for bacon (as if your love for this deliciousness needed to be renewed!) Easy and healthy, this meat and veggie combo is a quick go to meal if you’re looking for something light yet flavor-packed.

 
Step 1


Cut 8 thick slices of bacon into 6 equal pieces

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Step 2


 

Fry bacon with 1 tsp coconut oil and 1 tsp minced garlic until just crispy. Drain and place in medium sized bowl.

 

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Step 3


Cut tips of brussels sprouts and rinse in colander. Slice into thirds making rounds.

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Step 4


Saute brussels in 1/3 cup water and cover slightly with lid. Once most of the water has cooked off, add 1/3 cup grade B maple syrup, 1 tsp minced garlic and cook until al dente. Stir in half of a shallot that has been diced. Cook for 2 more minutes on medium heat. Sprinkle with salt to taste.   Serve warm with fresh tomatoes on the side!

 

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          ~Ingredients~

3-4 cups brussels sprouts
8 slices of bacon
1 TSP coconut oil
3 TSP minced garlic
1/2 shallot
4 TBSP grade B maple syrup

Coconut Maple Plantains

Food, Paleo, Paleo Treats, plantains, Primal, Vegetables, Whole Eating

   Plantains are a one of those vegetables I’ve never known much about. Growing up we never ate them and I hardly knew what they were until I was introduced to them in the form of fried plantain chips about two years ago. I loved what I tasted. Since then, I’ve tried making them myself and wasn’t successful until I used this recipe.

Used in a lot of Caribbean foods, plantains are in the banana family and contain several essential nutrients. Because they are carbohydrate dense though, it is suggested you use them only as a treat or if you are particularly active. Plantains ripen in three different stages differentiated by their color: Green (least ripe), yellow (medium ripe), and black (very ripe). *Note* a black plantain is still good! Black does not mean over ripe like a banana, instead it shows they have reached their sweetest stage.

plantain collage

  ~  Coconut Maple Plantains ~

2 mostly black plantains

1/2 cup unsweetened shredded coconut

1TBSP ground flax seed

1 egg

1TBSP maple syrup

1/4 cup coconut oil

1. cut plantains into 1/2 – 3/4 inch rounds

2. beat egg in medium sized bowl then add maple syrup. Stir.

3. Combine shredded coconut and ground flax seed in a separate bowl

4. Heat coconut oil on low-medium heat (depends on your stove) in skillet.
Once the oil crackles when you sprinkle a drop of water on it, you know it’s ready.

4. Dip plantain in egg mixture, then coat with the shredded coconut. Place coated plantains into
the hot oil making sure not to overcrowd the skillet (very very important). 5-6 rounds is probably the maximum amount at one time.
Cook 2-3 minutes on each side. The plantain will turn a darker yellow when fully cooked.

5. Place plantains on a plate that has been covered with a napkin in order to soak up any extra oil.

*These can be deliciously served with melted dark chocolate mixed with a small amount of coconut oil then drizzled over the plantains.