I love watermelon almost as much as I love dark chocolate so when I’m sick or injured (not sure which category I fall into, right now), I constantly crave it. Maybe it’s because it’s filled with antioxidants.
Everyday (for the past couple of weeks), my evening snack has been a glass of watermelon slushie and Orville Redenbacher Natural Simply Salted 50% Less Fat popcorn. Quite satisfying, I must say. :)
Watermelon Slushie (for one)
6 pieces of Watermelon (iPhone size pieces)
1 and ½ teaspoons of Lime Juice
5 Ice Cubes
6 ounces of water
If I were able to drink alcohol, I would probably add vodka on occasion but for now, I may try to make popsicles out of the juice ( just to change things up).
Hope you are all enjoying your summer!
“Summer meant watching cartoons all morning, roaming the neighborhood all day and going back home when the streetlights turned on.”
As you know, I believe that a healthy diet can solve (or at least significantly help) numerous medical conditions, but unfortunately not all of them (dangit). I’ve recently been dealing with some medical issues that are taking up a large portion of my time. With that said, I’ve had to scale back a little on blogging. :/
I’ve decided to shift my Vitamin De blog a bit and focus (even more) on healthy, quick and easy meals. At first, I thought this would only interest other’s that are going through illnesses, but then I realized it applies to anyone that just doesn’t have the time to make elaborate meals.
I need your help! I don’t have a lot of energy (right now) to spend all day in the kitchen so my main priority is to make my breakfast green smoothie. I’ve gone a few days without and it just made me feel worse. I’ll be looking for lunch and dinner recipes that have the least amount of ingredients possible or any other efficient kitchen tips.
Vegetables: I will be buying packaged or pre-cut whenever possible/affordable.
Beans: I will be using low sodium canned beans (rinsed in cold water) instead of soaking dried one’s.
Rice: I’ll be using Microwavable Minute Ready to Serve Brown Rice single servings instead of making a full pot.
Vegetable broth: I’ll be using low sodium broth instead of making my own (even though Wendy’s recipe is awesome).
Your help will be much appreciated!
*I will definitely post to my blog when I can and I will continue to share information that I come across on www.facebook.com/devitamin
*When possible, I’m going to try to post my medical journey and some stories I’ve written in the past. You can find this information at www.de-light12.com. In the upper right hand corner of that page, you will find the “about me” section and also, the link to follow my blog via e-mail. Come hang out with me!
Thanks for your patience and understanding. I’m convinced we can be healthy without spending all day in the kitchen! Let’s do it!
I have no idea how I missed Cinco de Mayo. It’s a little embarrassing, one because I love Mexican food and two, because I’m part Hispanic (not in any particular order). I deeply apologize and to make up for it, I’m sharing my quick guacamole recipe. I wish I had exact measurements for you but I don’t. It’s one of those recipes you just have to eye-ball it. That is the weirdest saying. Eye ball it? Really?
2 avocados (scoop out the inside)
Salsa (maybe a cup?)
Limejuice (maybe 2 tablespoons?)
One clove of garlic
Place all ingredients in a food processor, blender or mash and mix by hand. Mix until smooth.
*Seriously, it seems you can never make enough of this stuff!
As you know, I’m addicted to coconut oil as a multi-use beauty product. Did you know you can brush your teeth with it? I’m not lying. It’s crazy, but true. Just put it on your toothbrush and get to it. It’s supposedly helps gum sensitivity, heel gums, brightens teeth and is naturally deodorizing. I’m going to try using it for a week straight, but I’m kind of a freak when it comes to my teeth so the minute I feel like it’s not making me feel fresh, I’m bailing out.
Below is a picture of the amount of space (5.5×8.5 feet) I use to workout everyday. Granted I have a treadmill and a jump rope when I feel like branching out a little but you don’t need a lot of space to get in a good workout.
This recipe was made for me. :)
Dark Chocolate, three ingredients, easy, fast and delicious! Craving something sweet? Check this one out.
2 (12-oz.) bags dark chocolate morsels (I actually used a few Ritter dark chocolate bars, see below)
1 cup raw almonds or walnuts, chopped (Next time, I’m going to try hazelnuts)
1 cup dried cranberries or blueberries
- Line a 12×15-baking sheet with waxed paper. Set aside.
- Microwave morsels in large glass bowl for 3 to 4 minutes. Stir after 1&1/2 minutes, then at 30-second intervals until melted and smooth. Pour mixture onto paper lined baking sheet; spread to ¼ inch thick. Sprinkle with nuts and fruit, gently pressing into chocolate.
- Refrigerate 2 to 3 hours until firm. Cut bark into pieces.
Recipe: Karina Smirnoff’s Sweet Treat featured in People magazine.
The 12-step chocoholics program:
NEVER BE MORE THAN 12 STEPS AWAY FROM CHOCOLATE! -Terry Moore
Yesterday morning, as I opened my e-mail update from Physicians Committee for Responsible Medicine (PCRM), I stumbled across a couple healthy vegan recipes ( you can find one below) from Steve-O. Steve-O? Healthy? Vegan? This has to be a prank, right? Wrong. It’s true; Steve-O is a Vegan.
Steve-O (born Stephen Gilchrist Glover; June 13, 1974) is an American stunt performer and television personality. His entertainment career is mostly centered around his performance stunts on the American TV series, Jackass, and accompanying movies. –Wikipedia
Seriously, if this guy can clean up his act, anyone can. I personally consider myself a Nutritarian but I support Vegetarians and Vegans 100% and I’m pretty impressed that Steve-O was able to concur his addictions and start leading a healthy lifestyle.
“When I became vegan I had been clean and sober for a year and five months, and cigarette-free for one year. Only after becoming vegan did I regularly hear that my skin looked great, and that I was looking younger, slimmer, and healthier. I heard that on an almost daily basis, which made it clear to me that, of all my lifestyle changes, becoming vegan has been the single most beneficial thing for my appearance (exercise is crucial, as well).”-Steve-O
To read more about what Steve-O has to say about becoming a vegan, follow the link below.
The following recipe turned out to be delicious. I enjoyed it with cut up red peppers and cucumbers.
CHEEZY GARBANZO SPREAD
1 15-ounce can of garbanzo beans
½ cup roasted red peppers
3 tablespoons tahini
3 tablespoons lemon juice
Drain garbanzo beans, reserving the liquid, and place them in a food processor or blender with red peppers, tahini, and lemon juice. Process until very smooth. If using a blender, you will have to stop it occasionally and push everything down into the blades with a rubber spatula. The mixture should be quite thick, but if it really seems too thick to blend, add a tablespoon or two of the reserved bean liquid.
“Nobody can go back and start a new beginning, but anyone can start today and make a new ending.” -Maria Robinson
Super easy bars! Use your imagination and try different dried fruit and nuts.
1 ½ cups dried apricots
½ cup raw almonds, toasted
2 Tbsp unsweetened shredded coconut, toasted
*I forgot to toast the almonds and coconut and they turned out fine but toasting them gives it a little extra flavor.
½ to 1 ounce dark chocolate, melted
Pulse apricots, almonds, 1 Tbsp coconut, and a pinch of salt in food processor until finely ground.
Line a 9-by-5 inch loaf pan with parchment, leaving an inch overhang on all sides. Transfer mixture to pan and press firmly to form a rectangle.
Use parchment overhang to remove from pan. Drizzle mixture with chocolate and sprinkle with remaining coconut.
*I’m not a big fan of coconut, so I just used a little more chocolate. :)
Transfer to the refrigerator and leave until firm, about 15 minutes.
*I preferred them in the freezer for 15 minutes.
Slice into six bars. Store in an airtight container for up to 5 days.
Whether fresh or dried, apricots are known to supply your diet with Vitamin C, Vitamin A beta-carotene, iron, and potassium among others.
My friend (Wendy) sent me this recipe sometime last week and I have to admit, I was a little skeptical and my husband was beyond skeptical. I informed him that my friend’s toddler couldn’t eat enough of this stuff and he reminded me that this is the same baby that drinks vegetable smoothies. Okay, he had me there but the final results proved that baby M. has excellent taste! Wait until you try this stuff! YUM YUM YUM!
1 head of cauliflower (cut into small pieces)
2-Tbsp extra virgin olive oil
1-teaspoon sea salt
½ to 1-teaspoon pepper
*I think I’m going to try some garlic powder next time as well.
Heat oven to 400 degrees.
Line shallow baking pan with parchment paper.
*I didn’t have any parchment paper so I used a sprayed pan which may be why some of mine browned a little but it still tasted delicious.
Cut the cauliflower into small pieces and then mix with oil and seasonings.
Spread cauliflower evenly onto pan.
Bake for 45-60 minutes, turning the mixture over a few times.
Cauliflower intake has been studied for its cancer-preventing capability and antioxidant properties. Cauliflower contains many nutrients, making it an excellent addition to any diet.
I know it’s traditional to have Corned Beef and Cabbage for St. Patrick’s Day but I was brought up on Sauerkraut and Ribs so I decided to post a quick and easy crock-pot recipe. I haven’t made this in a couple of years because I rarely eat animal products and my husband doesn’t really like sauerkraut but when I’m in town visiting my parent’s, my mom usually makes it. I feast on the sauerkraut and potatoes! :)
3 to 4 pounds of ribs
2 large cans of sauerkraut (partially drained)
5 to 6 large potatoes, quartered (skin on or off)
Place ribs in slow cooker. Place the potatoes on top of ribs. Top with sauerkraut. Add a little water. Cover and cook on low 6 to 8 hours basting if necessary.
HAPPY ST. PATRICK’S DAY EVERYONE!
Being a fisherman’s daughter, it would be safe to say that I grew up on fried fish but these days, I try not to eat anything fried. I really do enjoy baked fish but every once in a while I crave the “battered” kind. After trying a few recipes, I came up with this revised version I found in a gluten-free cook-book.
1 tablespoon your choice of Mrs. Dash Seasoning Blends (I’ve been using Tomato Basil Garlic)
3-4 garlic cloves, crushed
6 tablespoons cornmeal
4-6 pieces of skinless Salmon, Tilapia or any other kind of fish fillet.
Mix seasoning, garlic and cornmeal together in a shallow bowl. Coat the fish pieces in the cornmeal mix, pressing down firmly.
Put the coated fish on a baking sheet and place in preheated oven, 400 degrees for 15-20 minutes until cooked through.
*My secret: This fish batter can seem a little dry because there is no oil involved so the last 5-10 minutes of baking it, I spray a little pure olive oil on each piece.
May the holes in your net be no larger than the fish in it. ~Irish Blessing
Thanks M & J for the cookbook for my b-day!
Here’s a healthy snack for two, maybe three if you’re feeling generous. :)
1 12-ounce bag of frozen cherries (yep, I used the whole bag)
2 cups Rice or Almond Milk (use a little more if it helps with blending)
Place all ingredients into blender. Blend until smooth or preferred consistency.
You can always cut this recipe in half if you are making it just for yourself.
*Don’t forget: If you’re bananas are ripening faster than you can use them just peel, wrap and place them in the freezer to use later in the week (for smoothies).