Wednesday, September 21, 2011

Detox Drink

If you're like me, you probably get the "2pm munchies". Some days it'll be a craving for a specific sweet or salty thing and other days it can just be anything...I just want to eat. This = diet disaster!!! When I read about this detox drink here, I wasn't too sure about trying it. It doesn't sound like it'd taste too good. But when I finally got up the nerve to try it, I loved it. I've had it every afternoon for about 2 weeks now and every day it tastes better and better. lol.

I start with a bottle like this:

Fill it up with 3 cups of water and lots of ice. It tastes better cold.

Click on the links to each ingredient to see what the health and detox benefits are.

Next add 2 tblsp fresh squeezed lemon juice, 2 tblsp apple cider vinegar, and 1 tsp cinnamon. Add stevia to taste. If you have the stevia packets, use the whole packet. If you have the liquid, add 3-4 drops. Make sure to shake and mix everything well!

Saturday, September 10, 2011

Low Fat?

Does choosing the "low fat" cracker actually do you any good? NO! In fact, choosing a food with words like "fat free", "low fat" or "low calorie" on the label usually means it isn't. Take a cracker or a cookie. Made with whole ingredients, this cracker is 100 calories. How do the manufactures make this 100 calorie cracker just 5 calories?

Well, they need to take it to a lab. Now they need to take out the real ingredients, which make this cracker 100 calories and lower the calorie count while still making it taste the same. How do they do that? Just add in additives, preservatives, food dyes, and artificial sweeteners. The finished cracker finally is just 5 calories and includes the wonderful ingredients Thiamine Mononitrate, Soy Lecithin, High Oleic Canola Oil, Sorbic Acid, Autolyzed Yeast Extract and Datem...just to name a few. This version of the cracker, though less in fat and calories, does your body MORE harm than good. This isn't food. This isn't something you can make in your kitchen. Your body cannot process these synthetic materials.

Have the majority of your foods be whole, unprocessed foods that don't come in a package. If you do, read the ingredient list. Look past the fancy paper and health claims on the package. Make sure you can pronounce everything in it and the fewer ingredients the better! 

Wednesday, September 7, 2011

Yummy Casseroles

I love casseroles. The problem with a lot of them is that they aren't healthy and full of canned and/or packaged ingredients. Casseroles are great though because you can make them ahead of time and cook just 30 minutes before you want to eat. They're also great for stretching your meat too. A little bit of chicken (or ground beef) goes a long way!

Tortilla Chicken
(you can make this as easy as you want. I made my own tortillas and soups, but you can choose to buy them if that's easier)

1 lb boneless, cooked chicken, shredded
1 can cream of mushroom soup
1 can cream of chicken soup (or use this recipe for both soups)
1/2 cup chicken broth
1 can no salt added tomato soup
shredded cheddar cheese
1 dozen flour tortillas, cup into bit sized pieces (see here for tortilla recipe if you want to make your own tortillas. These tortillas turn out so yummy)
-Heat oven to 375 degree. Mix broth, soups, and tomato sauce. Layer a 9x13 baking dish with 1/3 of the chicken, 1/3 of the tortillas, 1/3 of the sauce. Repeat for 2 more layers. Top with cheese. Cover with foil and cook for 15 minutes. Uncover and cook 30 minutes more.
This tastes great with topped with salsa and/or hot sauce, and refried beans!

Chicken and Dumplings
(I'm not sure if this technically is a casserole, but it sure is amazing comfort food.)

4 chopped carrots
1/2 onion, chopped
2 potatoes, chopped
2 celery stocks, chopped
1 green pepper, chopped
1 cup green peas
1 cup chopped carrots
2 cups chicken broth
2-3 cups shredded cooked chicken
1 1/2 tsp garlic powder
1 1/2 tsp thyme
1 tsp sage
2 tsp sea salt
1 cup water

For the Dumplings:
2 1/4 cups whole wheat flour
1 cup water with some lemon juice
3 Tbsp coconut oil
2 Tbsp butter
1 Tbsp baking powder
1/2 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper

For the Filling:
Saute chopped vegetables in coconut oil and spices for approximately 5 minutes. Add water/broth and heat to a boil and then simmer for about 10 minutes. Add cooked chicken and milk in the last 5 minutes. Pour into a 9x13 baking dish. Scoop dumplings by rounded tablespoon onto the top. Cook for 15-18 minutes at 425 degrees.

Though I haven't tried it, the recipe also says this is a good freezer meal. You bake everything ahead of time, and then freeze it. I'll have to try that!