It’s A Green Thing

image image

“So, whether you eat or drink, or whatever you do, do all to the glory of God.”                                                                                   1 Corinthians 10:31

A couple of months ago when my Nutribullet arrived from Amazon, I dived head first into the juicing and smoothie craze.  It has had an amazing impact on my journey for healthy mind, body and spirit.  I have a lot more energy, my digestive system is happy, my skin is happy and the few pounds that I have lost are just an added bonus.  I usually try to have at least one green smoothie a day and my 2nd smoothie will still include kale and or spinach, but various berries that alter the color from green.  Pictured above are the ingredients that I mix with water and ice for my daily basic green smoothie. Listed below are just a few “green” recipes that I have tried to keep it exciting and from becoming monotonous.  For that extra boost, you can always add a touch of cinnamon, fresh or dry ginger, cashews, walnuts, almonds, flax seeds, etc.  The sky is the limit.  Enjoy! ~P

Pina Colada

Pina-Colada-Green-Smoothie

INGREDIENTS


2 cups spinach, fresh
1 cup coconut milk
1 cup water
2 tablespoons coconut flakes, unsweetened (optional)
3 cups pineapple, fresh

Tropical Mango-Rita Green Smoothie

TropMangoRita_Logo_560

Ingredients


2 cups fresh spinach
1 cup coconut water, unsweetened
1 orange, peeled
2 cups mango, frozen
1 cup pineapple, frozen
Juice of 1/2 lime, plus lime slices for garnish
Coarse salt for rim of glasses (optional)


This tropical smoothie is so yummy, it’s hard to believe it’s packed full of nutrients that does a body good.  This tropical fruit combo packs a big Vitamin C punch and the coconut water base will keeps you hydrated all day long. Oh, and coconut water is great for replenishing lost electrolytes.   // serves 2

 image

Peachy Green Smoothie

Ingredients

1 cup unsweetened almond milk
1/2 orange                                                                                                          1/2 cup frozen peaches
1/2 cup frozen pineapple
1/2 banana
2 cups spinach
1 tablespoon ground flaxseed (optional)

image

TROPICAL SKIN CLEANSER GREEN SMOOTHIE


Antioxidants help to prevent and repair damage to body tissues, our skin included. Vitamin C is one of the greatest antioxidants we have available, and it’s abundant in pineapple. The addition of avocado brings with it other skin-specific nutrients such as vitamins E, A and zinc. In fact, you could probably use this smoothie on your face as a beauty treatment! // serves 1

INGREDIENTS


1 1/2 cups fresh spinach

1 cup coconut water, unsweetened

1 cup pineapple, frozen

1/4 avocado

DIRECTIONS


1. Blend spinach and coconut water until smooth.

2. Add remaining ingredients, and blend until smooth. Enjoy!

*Use a frozen fruit to make smoothie cold

Zucchini Lasagna

 

image

Zucchini Lasagna

GLUTEN FREE!! LOW CARB!!! ALERT!!

Ingredients:
1 lb 93% lean beef
3 cloves garlic
1/2 onion
1 tsp olive oil
salt and pepper
28 oz can crushed tomatoes
2 tbsp chopped fresh basil
3 medium zucchini, sliced 1/8″ thick
15 oz part-skim ricotta
16 oz part-skin mozzarella cheese, shredded (Sargento)
1/4 cup Parmigiano Reggiano
1 large egg

Directions:
In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should e thick.

Preheat oven to 350°.

 

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

In a 9×12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 – 10 minutes before serving

thank you Healthy recipes!

 

 

 

 

 

A Metabolism-Boosting Spice & Herb Blend

image

This warming blend of herbs and spices helps increase your energy levels and the function of your metabolism, making it good for healthy weight management. It can also be helpful for insulin resistance and pre-diabetes care. Consider it the extra boost you need to start sticking to your summer body goals!

Spice & Herb Blend

• Ground cinnamon

• Dried kelp

• Garlic powder

• Ground mustard seed

• Red chili pepper

• Cayenne

• Ground cumin seed

You can easily mix this tasty spice blend yourself. Fresh is best; when possible, grind your own spices from the original dry source (think cinnamon sticks, mustard seeds, an actual dried cayenne pepper). If a mortar and pestle is not your thing, use a coffee grinder and blend the spices together to taste. Store in a glass jar for up to a month. To use, simply add the spice blend to your meals just as you are finishing cooking the dish – about 1 minute before you turn off the heat. Add to your soups, stir-frys, fish and veggie dishes, and bean and grain dishes.

Cinnamon for Insulin Sensitivity

A standout ingredient is cinnamon, which has been linked to lowered blood sugar. Research has demonstrated improvement in insulin sensitivity with cinnamon polyphenols, as well as total and LDL cholesterol. It doesn’t hurt that it is tasty, too!

Kelp Is on the Way

Kombu is a subtype of kelp often used in Japanese cuisine. It is valuable for its high iodine content, which is needed to produce two important thyroid hormones that control the metabolism. A pigment in kombu called fucoxanthin may boost production of a protein involved in fat metabolism. Look for kelp powder or good quality thick, long brown kelp pieces in health food stores, Asian markets, and online.

Garlic for a Healthy Heart

Garlic has been used traditionally to regulate blood sugar levels and prevent diabetes-related conditions. And garlic has been shown to lower blood pressure and improve cholesterol levels. According to the National Health and Medical Research Council, consuming half to one clove of garlic daily may reduce cholesterol by nearly 10%. Your breath might suffer, but your heart will thank you.

Mustard Seeds Warm Up Your Metabolism

Big in spicy flavor, these small brownish-yellow seeds give your metabolism a boost, potentially helping you burn fat more quickly. Mustard seeds are low in calories and carbohydrates, but high in fiber, which gives the feeling of fullness.

While this spice blend will help you along, of course it is still essential to make healthy choices about the foods you eat.

This herb blend is meant to support your health, but you should not treat it as a cure-all or replacement for medication. Some herbal supplements may interact with drug medications. As your health strategies change and evolve, never stop taking prescription medications without first speaking to your physician.

Originally posted on Dr. Oz blog

 

 

Happy Snacking!!!

snacksimage(1)


Hello!!

I am sharing a list from SPARKPEOPLE of 18 snacks with real filling power. These snacks are healthy alternatives of real food with filling power. When trying to lose weight the best snack choices focus on fiber, lean protein & water content. Enjoy!!

1. Two tablespoons of whipped light cream cheese rolled into two slices of extra-lean ham.

2. Two celery stalks, sliced into strips and dipped in 2 tablespoons of light guacamole.

3. Three ounces of chilled, pre-cooked shrimp dipped in one tablespoon of cocktail sauce.

4. One ounce of goat cheese spread on 1/2 a cup of cucumber slices.

5. One hard-boiled egg, sliced and sprinkled with salt, pepper and paprika.

6. A half a cup of fat-free cottage cheese topped with 1/4 cup of fresh blueberries.

7. A warm and comforting cup of your favorite broth-based soup brightened up with a squeeze of fresh lemon.

8. One medium tomato sliced and topped with one ounce of fresh mozzarella, salt and pepper and drizzled with a tablespoon of balsamic vinegar.

9. One small whole-wheat tortilla topped with two tablespoons of fat-free bean dip and sprinkled with a two tablespoons of low-fat cheddar cheese.

10. One slice of roasted turkey breast wrapped up with one slice of light Swiss cheese.

11. One cup diced watermelon with one ounce of reduced-fat feta cheese, a teaspoon of chopped fresh mint and a squeeze of fresh lime.

12. A half cup of plain yogurt topped with a drizzle of honey and three almonds, finely chopped.

13. Two celery stalks, cut into strips and dipped in 1/4 cup hummus.

14. One ounce of prosciutto wrapped around a wedge of cantaloupe or 1/2 cup of peach slices.

15. One and a half cups of mixed berries.

16. One cup of jicama slices dipped in 1/2 cup of fresh salsa.

17. Ten baby carrots dipped in 4 ounces 0% Greek yogurt, flavored with 1 teaspoon of ranch dressing mix.

18. One cup of sliced apples with one ounce of low-fat cheddar, sliced thin.

Happy Snacking!!!

7 Day Challenge & then some

Hey Ladies!

As I am entering my 4th week of this 7 day challenge, I must say that I feel great!  I have more energy that I have had in a very long time.

I went to a beautiful, elegant banquet on Saturday and did not resist the sourdough roll with butter sitting at my place setting.  I indulged in 2 of the rolls and a glass of punch!!! Although the rolls and the punch were delicious, the fullness and discomfort that I felt afterwards, was not worth it!  I’m now convinced that the 7 day challenge is no longer just about weight loss for me.  It’s about feeling my best and commitment.  I’m not saying that I will never take days off, but I welcome the lifestyle change.  Join me and let’s do this thing together!  Please share your victories and challenges with us!

 

Image

Image

 

Image

image

 

For Us Zucchini Lovers

image

Crusty Parmesan-Herb Zucchini Bites

Ingredients 4 medium, fresh zucchini, sliced in half 1/2 cup fresh Parmesan cheese, grated 1-2 tablespoons fresh rosemary & thyme, minced smidge of olive oil salt & pepper to taste Directions Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.

image

OVEN BAKED ZUCCHINI FRIES

YOU WILL NEED:
1 large zucchini, peeled
1 tbs olive oil
3/4 cup plain bread crumbs (you could use seasoned for extra flavor)
1/4 cup parmesan cheese
1/2 tsp kosher salt

DIRECTIONS:
1. Line a baking sheet with foil (you can spray it lightly with cooking spray) and preheat your oven to 425 deg F. Peel your zucchini, cut off the ends and cut it into “fries”. Toss with the olive oil, making sure that every piece is well coated.

2. In a small bowl, combine the bread crumbs, parmesan cheese and salt. Cover the olive oil coated zucchini pieces with the bread crumb mixture (shake off excess breadcrumbs), then place them on your baking sheet and bake for about 15 minutes, until the zucchini looks crispy and golden, and is soft when pricked with a fork. Serve warm!

 

image

Zucchini Parmesan Crisps

Be sure to click on the word Share to save this to your wall.

1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded Parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
… 1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste

Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.

Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.

Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking — they crisp up on both sides as is.)