This article was recommended to me by a man at my yoga studio. He said I should follow Dr. Axe so I signed up for his emails. This one is great!
I’ve been kicking this lighthouse’s rear end!I went up and down 5 times and I plan on doing a whole lot more of this on a weekly basis! I have a lot of work to do if I am going to hike the Grand Canyon this summer! We plan on hiking to the bottom and camping. Therefore we will have packs on our backs! Phase 1 is only the beginning of my training, getting strong enough to carry a pack! Eventually I will load a little weight at a time into the pack and begin hiking with it. Since I live in Florida, it isn’t like there are mountains to climb… we must get creative!
The view from the top makes it well worth the trip! Even after the fifth time! I stopped to take in the view, walk around and take a few pictures.
Not too shabby… I look forward to coming back and picking up the pace!
Check out The Trip link for our summer plans!
Today was the last day of my Christmas vacation and it was hard to get moving this morning. While the Arctic Outbreak hasn’t reached Florida yet, I decided it was best to get outside and enjoy the beautiful weather! For the first time in years, I rode my bike to the nearest Publix shopping center. It was 6 miles round trip and I found that it was a lot more challenging to balance the bike when the basket was loaded up with food!
I did find a new Publix Aprons recipe to try! Caldo Verde is a popular Portuguese soup, traditionally made with collard greens and meatless. Pubix has their version and now I’ll show you mine!
Time: 40 mins
- 3-4 links of Italian sausage (I used chicken sausage)
- 1 (32 oz) container reduced-sodium chicken broth (I used a vegetarian version)
- 3 large potatoes, chopped
- 1 lb kale
- I added: 1/2 cup of diced yellow onions and 1 cup of sliced portobello mushrooms
Cut sausages into 1/2-inch pieces and cook 4-5 minutes on medium in a stock pot. Add broth and chopped potatoes (and onions if you choose). Reduce heat to medium-low; cook 18-20 minutes or until potatoes begin to soften.
Stir in kale (and optional mushrooms); salt and pepper to your liking, and cook 10-12 more minutes or until kale and potatoes are tender.
This made so much food! I decided to freeze some and save it for a cold winter night!
Stay warm America!
After eating pancakes for dinner last night, I decided to be a bit healthier today!
Typically, I cook enough food to leave plenty of leftovers for the week. As a teacher, I need to pack a lunch every day. When I finish cooking, I divide the leftovers into lunch size portions and put them in the fridge. Each morning, I can easily pop a tupperware into my lunch box!
Tilapia, kale and a brown rice, quinoa mix. Full of vitamins and Omega 3s!
I put the tilapia in a bowl with lemon juice, salt, onion pepper and garlic seasoning. Let it sit, while I sautéed the kale with olive oil until it wilted. This Seeds of Change mix is wonderful because it’s so easy to prepare and Organic. I dumped the whole package in a pot with a little olive oil and warmed it up on low. Finally, I sautéed the tilapia on medium until fully cooked.
This is a quick, healthy meal and with leftovers, it is also inexpensive!
Before eating this meal, I went for a long walk and did my yoga stretches! This is exactly what I need to be doing every day!
“For changes to be of any true value, they’ve got to be lasting and consistent,” -Tony Robbins.
This is a modified Italian recipe for Chicken Francaise that my mother and I cooked for dinner recently. The original recipe is from Ippolito’s, a wonderful Italian restaurant in Atlanta, GA that we used to frequent. Italian food was always my favorite, but with RA it’s hard to find a recipe that fits within my dietary restrictions.
*This recipe serves two.We tripled everything to feed five people and provide excess broth, which was so delicious!
You will need:
- 2 8-ounce skinless, boneless chicken breasts (pounded flat)
- salt and pepper
- 1/4 cup white wine
- 1/2 cup chicken broth
- 1 tbsp fresh squeezed lemon juice
- 1/2 tsp fresh garlic
- 1/2 ounce chopped sun-dried tomatoes
- 2 ounces fresh spinach
- 2 eggs (beaten) *or egg whites with lactose-free milk
- 1 cup gluten-free flour
- 2 ounces olive oil
- spoon full of capers
- gluten-free noodles *linguini or spaghetti
Combine the wine, chicken broth, lemon juice and set aside. Preheat a 12-inch pan on the stovetop. Add oil to the pan to heat. Season the pounded chicken breasts with salt and pepper. Dredge the chicken first in eggs and then flour.
Once oil is hot, place the chicken breasts in pan and cook on both sides until lightly brown *Do not cook all the way through. Discard half the oil from the pan *if needed. Add a pinch of flour to the remaining oil and chicken. Add entire wine mixture and let simmer until it has reduced by half. Add sun-dried tomatoes, fresh spinach and garlic. Cook until the spinach has wilted.
Serve over your favorite pasta. Ippolito’s suggests linguine, but my gluten-free spaghetti was delicious.
Picked up these lovely treats at Native Sun last night. Only took me 20 minutes to whip up a delicious meal!
Tonight I wasn’t counting calories! I baked the scallops in garlic a butter/olive oil blend at 400F for 18 minutes. Before baking, I squeezed lemon on top with salt, pepper and parsley flakes. The potatoes were garlic, instant and organic, also from Native Sun. I sauteed the organic spinach with garlic for a few minutes and then layered them all together for an incredibly delicious meal! I only wish that I had bought more scallops! I’ve never cooked my own and was nervous about how they would turn out. Don’t be intimidated, this was easy!
My most favorite dip to make and eat! Yum yum!
- avocados (2 peeled, seeds removed)
- 2 roma tomatoes, diced
- 1 lime, juiced
- 1-2 cloves garlic, minced
- olive oil
- 1/3 cup yellow onion, diced & sauteed *most people prefer raw red onion, but they disagree with me
- salt and pepper
Prep the onions, garlic and tomatoes. Lightly mash the avocados in a bowl and squeeze in lime juice. Let sit for a few minutes in refrigerator. When everything is prepped, use a wooden spoon to fold tomatoes into avocado along with garlic and onions. Salt and pepper generously. Put back in the refrigerator to cool for a few minutes.
Enjoy with your favorite chips! Here are a few I’ve been trying:
While I have always been fond of salmon, it currently ranks #1 on my Eat This list. I am fortunate to live in a town where it is easy and inexpensive to get fresh seafood. Tonight I bought a piece of fresh salmon and a new marinade to bake it in!
I took a trip to my favorite discount grocery story and found these three items at a fantastic price!
The Masala Maza sauces are All Natural and delicious! Each jar has a recipe on the back. Halibut was the recommended fish for this particular marinade, and I will try the recipe next time. The grill sauce will go wonderful with chicken!
Speaking of Omegas, this oil is full of healthy ones! I’ve been putting it on salad and cooking with it. It is light and lovely.
Here is a picture of the finished product with spinach and rice. The salmon was perfectly cooked and needed no additional seasoning. My boyfriend was quite impressed with my cooking skills tonight!
Everywhere I look lately, I see labels saying things like “Great source of Omega 3’s!” This is wonderful news because they are excellent for an RA diet!
What can high-omega-3 foods do for you? Here are a few benefits that I found on whfoods.org
- Reduce inflammation throughout your body
- Keep your blood from clotting excessively
- Maintain the fluidity of your cell membranes
- Lower the amount of lipids (fats such as cholesterol and triglycerides) circulating in the blood stream.
- Decrease platelet aggregation, preventing excessive blood clotting
- Help prevent cancer cell growth
- Reduce the risk of becoming obese and improve the body’s ability to respond to insulin by stimulating the secretion of leptin, a hormone that helps to regulate food intake
Many foods listed on my Green List contain Omega 3’s like these:
- Salmon, Halibut, Sardines, Tuna, Trout, Swordfish
- Flaxseeds, Walnuts, Butternuts
- Tofu, Soybeans
- Collards, Kale and Spinach
- Oils: Flaxseed, Walnut, Soybean, Canola
This is a list that I compiled from the book Strong Women and Men Beat Arthritis. It has a lot of great information in it, but there are many more updated sources available.
Tonight’s inexpensive but extra healthy dinner: salmon, kale, quinoa and brown rice.
The kale was purchased at the local farmers market. The salmon came from the grocery store and the quinoa and brown rice package was picked up at my local discount grocery store. The whole meal cost around $7 and only a few minutes to heat up. *the kale in this picture had been previously sautéed with olive oil, salt and pepper.
I’m eating as little packaged food as possible these days, but when you’re on a budget, sometimes you don’t have a choice.
These are some healthy brands and options:
If you aren’t eating Quinoa yet: Read about this > Super Food!
I’ve been eating pastas made with quinoa, cereals and rice mixes such as the one above. Quinoa provides antioxidants and anti-inflammatory ingredients that are super for fighting RA! It also contains heart healthy fats and protein to help us build strong muscles!
Quinoa, kale and salmon are must haves when it comes to flushing harmful toxins from our bodies and growing stronger every day!