Tag Archives: eat smart

Simple Snack

Life is Simple and so are our bodies. The snacks, fruits and vegetables do not need to be difficult to digest and stored or expelled. So my goal is to make life a little simpler by sharing some of my easy breezy meals, smoothies, snacks to your kitchen table.

Here’s a simple Finger snack to munch on for the kids after school.

INGREDIENTS:

  1. 1 cup dry oats
  2. 5 medjool Dates sliced
  3. 1 ripe banana
  4. 2 Tbls Sunflower Seed butter (any seed/nut butter)
  5. 1/2 cup almonds or walnuts (roasted-option)
  6. 3 Tbls Agave
  7. 1/8 tsp Sea Salt

 

DIRECTIONS:

  1. Slice Medjool Dates and remove seeds
  2. Whisk Banana until smooth
  3. Add seed/nut butter of choice
  4. Add dates
  5. Stir
  6. Add nuts, Agave, sea salt
  7. Stir
  8. ENJOY?
  9. or create round balls and place on cookie sheet
  10. Preheat oven on 250 degrees F
  11. Mix makes 16 rounds
  12. Place in oven for 7-10 minutes
  13. Let cool and Enjoy!

 

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GO Green Smoothie

Green Smoothie:

10 oz water/coconut water
3-4 cups Kale
2 apples
1 banana
2 kiwis
1 cucumber
1 avocado

1 inch of ginger

Blend all ingredients in a blender 3 minutes.

Alkaline Green smoothie

Roasted Okra & Greens

Stir Fry is an easy go-to meal that almost any family can make in under 30 minutes. Okra has been a fan favorite for decades in the south. Originally from the indigenous people of the Gold coasts of West Africa, Okra made its way  in the bellies of the “New World” in the late 1600’s. However, it’s most commonly known for being included in Creole patois since the 1800’s to the present.

Since Okra and Collard greens are a huge component in the south. I decided to take the two most common items and create a healthy, vegan meal that can be created alongside cornbread and black-eyed peas or as a meal by itself.

My goal was not to overcook the greens so the nutrients still remain in them hence cooking them under 2 minutes.

Here’s the recipe for roasted Okra and Collard Greens stir fry.

 

INGREDIENTS:

Roasted Okra:
1/2 lb okra cut in halves
3 tbls grape seed oil
1/2 tsp sea salt
1 tsp basil
1/4 tsp ground sage
Bake at 400 F approx.10-12 minutes

Sautéed Mixture:
2 cups chopped collard greens
2 cups chopped Kale
1/2 onion
1/2 large Green bell pepper
1 1/2 cup sliced mushrooms
Approx. 3-4 tbls grape seed/Avocado oil
3/4 tbls sea salt

2 cups Garbanzo beans
3/4 cup Black beans

Grains:
1 cup Quinoa
2 cups water
1/4 cup Kamut Approx
1 cup water

DIRECTIONS:

Boil grains as directed on package.

As grains are boiling, preheat oven to 400 F.

Rinse and slice Okra in halves.

Prepare Okra by mixing oils, herbs and sea salt together on a baking sheet.

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Bake Okra approximately 10-12 minutes

As Okra is baking, Chop your Sautee mixture.

Heat skillet on Med-High heat with Grapeseed/Avocado oil

Add onions, peppers, and mushrooms first for a few seconds (coat)

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Then Add greens and Kale and sautee’ approximately 2 minutes.

 

By this time, the  Okra should be done. Remove and Let cool.

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Continuously stir the Greens mixture.

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Grains should be done.

Add cooked or canned Garbanzo beans. Add Sea Salt. Stir

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(If you want to keep this meal Dr. Sebi approved, do not add Black beans)

Add Black beans. Stir

 Add 2 cups cooked quinoa and 1/4 cup cooked Kamut  to the mixture.

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Stir approx. 1 minute

Add Okra and Enjoy!

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*This entire meal was alkaline until we added black beans. If you follow Dr. Debi’s plan, do not add black beans.

Chayote Rice Fry

As I’ve mentioned before, lately, I’ve been on a transitional alkaline lifestyle path. Choosing to eat for an electric body is a choice that I’m taking. Every time I’m on set, people always ask me how do I have so much energy, all the time and all day.

Well, my secret is eating foods that have a high ph level. Drinking smoothies, having fresh squeezed lime water and overall balance of raw and cooked foods.  When I rise with the sun, I soak up Vitamin D with the light from It as well

I wont bore you to death but this meal literally took under 20 minutes to make and it’s my GO TO meal when I don’t have a lot of time.

INGREDIENTS:

1 chayote
1/2 onion
1/2 green pepper
6 Mushrooms
2 1/2 cups organic Kale
3 Tbls Grapeseed oil
1 1/2 cup cooked Wild rice/ Quinoa
1 tsp Sea salt
1/8 tsp Cayenne pepper
1/8 tsp ground sage

DIRECTIONS:

Add grapeseed oil, chayote, onions and pepper
Add grapeseed oil, chayote, onions and pepper. Sautee approximately 2-3 minutes
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Add Mushrooms. Stir.
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Add Kale. Cook approximately 1-2 minutes
Add diced tomatoes
Add diced tomatoes and seasonings
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Stir tomatoes and cook approximately 1 minute. Then add either Quinoa or Wild Rice.

HEALTH to tha VILLE

 

Great places to take kids this week would be the Long Island Children’s Museum (LICM). This season’s exhibit, Healthyville, is all about being smart with your health. Knowing your muscles, being active, and choosing healthy meal options through exploring is what got me excited about Healthyville.  

Kids of all ages are encouraged to enter. They have various stations wher you’re moving your feet, arms and entire body to get your heart pumping. Even I was able to get on a station with my daughter to measure our heart rate while being active. 

Showing kids through demonstrations on how to maintain and take care of their bodies in a fun way was exciting. We were all over the place. My daughter enjoyed it and you will see her demonstration on muscles in the picture below. 

We will definitely go back as education and knowledge about food and health plays a huge role in my house. So fuel up , be active, and head over to the LICM.   

FITNESS-FLAWLESS,100lbs & FLAWLESS

From 140lbs-284lbs (maybe more) to 170lbs, my life has been an up and down rollercoaster of losing and gaining weight, mainly from having three kids.

Weight is a topic that no one but everyone likes to discuss. Fat and weight has a love hate relationship with people especially women. We strive for this idea of “perfection” wrapped in desirability from other women and men. Just the mere fact of being over weight makes a woman feel like they’re not desirable, like they’re not beautiful because the perception of others has allowed us to believe that the weight we have carried determines our value and beauty in life.

But what determines beauty? What determines your value? Weight only has value when you are a diamond. The value I carry is not weighed by the fat that’s on my body yet the wealth of knowledge that I carry, the way I uphold my values, the way I enlighten my children, the way I infuse my spirituality with growing and nurturing life, the way I open my mind to “endless” thoughts, goals, dreams and possibilities.

My battle with weight and confidence began after having my first son because I gained 80lbs. I didn’t like the weight I had become. My reflection in the mirror was not that of a young and confident 140lb woman.My luster buried itself within me, and my ideas became dull and blunt on the outside covered with makeup to shield the inner yet outer layer of thoughts about who I was, based on what beauty was thought to be.

I remember trying every pill, diet, fad, and weight loss program I could think of. All of them were temporary fixes with a short gain without long term substance. Losing weight was stressful and at times, it felt like a full time job. Although, I began to lose some of the weight but once I came off the pills or diet, it didn’t sustain me, so my weight continued to fluctuate.

IT wasn’t until I tried something different!

ENOUTH ABOUT THE PAST! LET’S FAST FORWARD TO THE PRESENT!

Once, I had my daughter, I became intrigued with gardening and finding natural remedies for everything. It took me on a journey from gardening to natural hair, to completely changing my eating habits. I knew that I wasn’t at a stage where I could quit eating everything cold turkey, so I stopped eating beef and substituted everything that was beef with lean turkey as I had already given up pork 6 years prior. I eventually started to get comfortable with slowly changing my diet and stopped eating chicken altogether. It was tough at first but once I got through it week by week, I started to feel natural, lighter, and healthier.

DONT TAKE MY WORD FOR IT! Just look at my pictures. The majority of my weight loss came from change of diet. Transitioning from eating unhealthy to eating like I was naked.

STAY TUNED for tips on ways to transition to a better YOU!

Kale Salad

Salads are boring and just about everyone who’s new to making healthier choices dread preparing and eating them. So here’s an easy prep Kale salad that you don’t want to miss out on.

ENJOY! Happy eating!

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INGREDIENTS:

Salad

1 Large handful of Kale greens-chopped

4 Brussel Sprouts broiled/grilled/pan-seared

1 Medium Carrot-sliced

1 Radish-sliced

1 Lime-juice

1/4 cucumber-sliced

1/8 cup craisins

DRESSING:

Avocado Dressing

1/2 avocado

1/8 cup Tahini

1/2 cup olive oil

2 Garlic Cloves

3 Tbls Onion

1/2 tsp Salt

1/2 tsp sugar

1/4 tsp Black Pepper

1/8 cup apple cider vinegar

1/8 cup Red bell Pepper


DIRECTIONS:

  1. Place kale on plate and top with all vegetable ingredients
  2. Blend the remaining ingredients for dressing in a blender/Food Processor except Red Bell Pepper
  3. Blend for approx. 1-2 minutes
  4. Add Red Pepper in blender last and pulse for 30 seconds.

Use Avocado dressing to top your salad.