This is my second time doing the Dr . Oz Detox Cleanse. I think I’ve mastered making the smoothies in a way that make them more palatable. For the lunch time smoothy, for example, I take out the fibrous stands from the celery and peel half the cucumber before blending. -no one likes a mealy, chewy smoothy đ
Breakfast and lunch are down. Only have dinner and some warm glasses of green tea to go for today…. Here’s the info for any of you who’d like to try.
The French have an obsession with eggs. Â It might not be as high up in the ranks as butter, wine and stinky cheese but, trust me, eggs are up there. Â In quiches, omelets, deep yellow brioche breads or served sunny side up with asparagus for dipping, the French love it all. Â And in recent years, I too have developed a liaison amoureuse with these suckers.
Besides the olfactory hallucinations I have of brewed coffee while on my weekend morning long runs, the second thing I begin to crave several miles in are my over-easy eggs and rye toast. I questioned whether this was even a healthy thing for me to indulge myself in every weekend as I’ve heard that eggs can raise your cholesterol. Â The good news is that there’s TONS of research that shows that eggs are actually an extremely healthy, whole food and its not an “indulgence” at all.
Here is an article and brief video about the importance of eggs in the diet of athletes and how they actually DON’T raise your cholesterol. Â So crack a few and enjoy!
Advantages of Eating Eggs- Competitor.com Video
Today, we decided to go for a run in honor of the Boston Marathon. Â Around 5 miles at a steady pace. Â Good conversation and great company.
We are blessed to have the health, strength, ability and safe environment to run in. Â Simply put, we run because we can…. and thats reason enough. đ
Congrats to all those that participated!
Today I am grateful for my health, despite it not being where I want it to be, because I realize that it could be a lot worse.
I am struggling with my blood pressure once again.
I thought that I had it under control since I discovered it to be EXCEEDINGLY high (170/102) in 2009. Â Since then I’ve done the “Dash Diet”, quit drinking coffee, eliminated salt and increased my exercise. Â I’ll admit that since then, I’ve gone back to drinking a cup of coffee every morning and, on occasion, get a little too excited with the sea salt grinder but, is that enough to undo all my healthy eating and crazy running schedule?!
I can tell myself its not fair, I can decide to deny that its high and go about my day to day until I suffer the consequences OR… I can face the music and deal with it.
My doctor offered me some natural remedies a couple of months ago but, it appears as though they’re not working as well as I’d hoped. Â Time to go back and take the next step.
As I was making myself another batch of veggie soup this afternoon, I thought about how happy I am that I know how to feed myself well. Â It is so nice to be able to eat nutritious food and actually ENJOY it and not see it as being a chore.
Here are a few of my healthy OBSESSIONS:
So, in my house we eat pretty healthily. That doesnât mean, however, that we donât eat really delicious, crave-able food. Most people associate eating âhealthilyâ with eating very small portions of non-fat and tasteless food. We donât believe in eating stuff we donât like just âcause its healthy and we CERTAINLY donât believe in starving ourselves âcause we LOVE to eat. We just like to eat food that makes our mouths water AND leaves us feeling good afterwards.
This often calls for a little creativity on our parts to alter recipes to fit our lifestyle. Some people may find substituting certain things a sacrifice but, once you make a commitment to eating healthy and delicious, youâll find that the substitutions will be less of a sacrifice and just your taste budsâ preference. In an egg salad sandwich I made over the weekend, for instance, we substituted the mayo with olive oil and it turned out even more amazing than the Starbuckâs version we were trying to imitate! (mayo makes me want to yack)
Time is also of the essence in this household. Ainât nobody got time to be making dinners from scratch every night. After coming home from work, going for a quick run and showering, the four of us are usually ravenous and ready to turn to cannibalismâŚ. So, if we donât put something on the table quick, its gonna to get ugly.
Weâve come up with a few go-to quick-fix meals that we like to make throughout the week. Iâll be sharing these with you, of course, and would love your feedback on other quick, delicious and healthy meals you fix for your families throughout the week.
Being that Iâm half Cuban, the first recipe of our weeknight repertoire that I must share with you is my Black Beans and Rice. This very easy recipe is requested of me ALL THE TIME by my boyfriendâs youngest daughter. (She says she likes âCristyâs Cuban Spicesâ which totally cracks me up.) Having eaten black beans a million times growing up, I was pretty amazed at how authentic tasting these are. I have discovered that I have a serious talent for doctoring-up canned vegetables. Who knew?!
Ingredients:
2 cans of low sodium, canned black beans
2 cups of low sodium chicken broth
1 small white onion (any kind of onion will do)
4-6 small sweet peppers
2 bay leaves
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. ground cumin (this is key)
1 envelope of Sazon Goya powder with saffron
Directions:
Pour contents of both cans in a sauce pan or small pot and add the chicken broth. While you wait for that to come to a simmer, finely mince the onions and peppers and add along with the bay leaves and about a teaspoon each of the spices and the envelope of Sazon Goya. Simmer covered on low until the vegetables are soft.
Serve with white rice, of course! I’ll have a tutorial on cooking the perfect white rice soon (its an art)!
Little Miss Sunshine State 