Tag Archives: Whole Foods

Healthy Travels – I made this on vacation!

31 Thursday May 2012

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Healthy TravelsWhile vacationing in Cancun, where we have a full kitchen, we have prepared most of our meals! One trip to Costco allowed us to get fresh lettuce, asparagus, apples, zucchini, spinach, broccoli, string beans, bell peppers, cucumber, onions, corn on the cob, carrots, mangos, soy milk, frozen blueberries and strawberries, canned tuna, and frozen salmon and chicken. 

I brought a small George Foreman Grill that we’ve been cooking the salmon and chicken on, along with the asparagus and some of the zucchini.  I also brought along some rice, seasonings, prepackaged cooked lentils, protein powder, and almonds.  At a local market we purchased salad dressing, pasta sauce, olive oil, oatmeal, bananas, oranges, a watermelon and a Mexican papaya.

We cooked half of the apples by dicing then cooking them on the stove until soft.  We’ve used the cooked apples on oatmeal and to make vanilla-apple shakes made with soymilk and vanilla protein powder.  Banana and blueberries are also great on oatmeal.  And since we have a blender here, we have been able to whip up shakes and fresh fruit and vegetable smoothies. 

The salad in the photo above is made from cut up raw vegetables and apple on a bed of lettuce topped with tuna, then we put our own salad dressing on it.  One of my favorite meals has been sautéed vegetables with rice and lentils.  We all have been enjoying plenty of fruit and raw, steamed, sautéed and grilled vegetables!

With a little planning and creativity you too can enjoy eating well while on vacation.

Love, Health & Happiness,

Phyllis

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Nature’s Medicine

17 Thursday May 2012

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Healthy eating includes a variety of fruits and vegetables in a rainbow of colors.  

Apples, artichokes, arugula, asparagus, avocado, bamboo shoots, bananas, beets, beet greens, bell peppers (green, yellow, orange and red), berries (blueberries, blackberries, strawberries, raspberries), bok choy, broccoli,  brussels sprouts, butternut squash, cabbage (red and green), cantaloupe, carrots, cauliflower, celery, cherries, chives, collard greens, corn, cucumber, dark green leafy lettuces (baby greens), eggplant, endive, escarole, fresh lemons, garlic, grapes (red and green) green beans, grapefruits (red and pink), honeydew melon, hot peppers, kale, kiwi, leeks, mango, mushrooms, nectarine, onions, oranges, papaya, peach, pears, pea pods, pineapple, potatoes, pumpkin, radish, rutabaga, scallions, snow peas, spaghetti squash, spinach, sprouts, star fruit, string beans, summer squash, sweet potatoes, swiss chard, tomatoes, turnips, water chestnut, watermelon, winter squash, yams and zucchini.

How many of these have you tried?  How many do you eat on a regular basis?  What are your favorites? What sounds new and interesting to try?  A variety of fruits and vegetables can be eaten cooked or raw, by themselves or in recipes.  Some can be found fresh, frozen, or in a jar or canned. 

There are many health benefits to eating whole foods.  Each fruit and vegetable contains hundreds if not thousands of phytonutrients unique to that food, in addition to antioxidants, vitamines, minerals and fiber. It really will make a difference to your health. If you don’t get enough of “Nature’s Medicine,” on a daily basis, you may want to consider whole food supplements.  If you would like to learn more about whole food supplements click here.

Love, Health & Happiness,

Phyllis

Healthy Eating – One Meal at a Time

10 Thursday May 2012

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One way to transition to a lifestyle of healthy eating is to gradually add whole foods to what you already eat.  Whole foods are fruits and vegetables, grains, beans, nuts and seeds, that have not been processed.  For example, at breakfast, add a banana, blueberries, blackberries, strawberries or raspberries, or if making eggs, add some spinach.  At lunch add a cup of vegetable soup or a salad.  At dinner add an extra serving of vegetables.   In between meals, consider eating a piece of fruit (apple, orange, peach, pear, nectarine), raw vegetables (carrots, celery, jicama, red bell peppers, tomatoes, cucumber) dipped in hummus, or a small handful of almonds.

The advantage of eating whole foods is that your body gets all of the phytonutrients that are unique to fruits and vegetables and other whole foods, in their original form.  Whole foods also contain fiber that not only helps with digestion, but also gives you a satisfying feeling of fullness.

Love, Health & Happiness,

Phyllis