It Has to Be QUALITY

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Quality Food is a MUST

QUALITY life…WOW…doesn’t that sound absolutely FABULOUS...well of course and I really believe in that all the way around.  I am into quality relationships, quality healthy foods, quality splurge meals when I have them, quality time, a quality simple life, and YES…QUALITY moves during my workouts.  If it is not quality…forget it…I mean really.  I am not going to waste my time performing an exercise that will get me nowhere and in fact, would probably injure me in the process…A BIG NO THANKS. I am into QUALITY over quantity…maintaining my physique is not a competition of how much I can lift or rep…it is about creating and being the BEST ME with my quality exercise and with the new modified body that I have.   Society today is so caught up in fast this and fast that, competing with him or her….YUCK…I would love the whole world to get a good wallop on the head, slow down, and enjoy just BEING, enjoy the gift of moving their bodies for the health of that body and who the hell cares what he, she, or all the other somebody else’s are doing…being healthy is not a competition…it is a lifestyle…and a glorious one at that.  Quality has so much to do with that…if I did not live a quality life how could I be a quality person taking care of myself…I would be one of those rush in and out of the gym and maybe get it right…WRONG…NOT for this fitness girl.  What kind of example would I be setting for anyone, and especially those that I train/coach…YIKES?  It has to be QUALITY…it has to be GOOD FORM, TECHNIQUE…and everything that creates a MORE than great workout experience.  When it comes to my QUALITY workout, I concentrate on proper posture, always drawing my navel into my spine…this makes me wear my STRING (if you have followed my Blogs, you know that my String is my pretend connection from my sternum to the ceiling and ensures that I am standing in proper posture). 

Posture is key to Quality Exercise

I put my mind where the muscle is, think about that muscle moving through its range of motion (ROM), and the joint actions that are involved in the move…if I am performing a biceps curl for example…I will not be moving my shoulder joint, and definitely not swinging at the hips to get the weight up…OH MY…HURT MYSELF gosh.  Having a private studio is great because I definitely cringe going into public facilities where injuries are going to happen due to non-quality moves…this is a whole other story though…so back to my QUALITY workouts.  The point I am trying to bring home here, is that life is too short not to do things right….to be a quality person, eat quality foods, enjoy quality time with friends and family, and definitely perform QUALITY workouts…all these things done in a quality way…are truly a big part of happiness, success in health and a balanced life…and the QUALITY workouts…well…this 47 year young body says a BIG THANK YOU! Stay Healthy!

MOTIVATION OF THE DAY:  Quality Exercise Produces Quality Results

My Nutrition of the Day:

Meal 4

Coffee, one cup ~ splash of n/f creamer

1-Stay Healthy Harvest Protein Muffin

2-Post Workout Shake & ¼ pumpkin seeds

3-Four Egg whites on Thin Bun & Apple

4-Small sweet potato and ¼ cup N/F Plain Greek yogurt

5-Scratch Chicken Vegetable Soup

6-1 Tbsp peanut butter on Rice Cake

My Workout of the Day:

ARC Trainer for 20 minutes

HIIT Program (repeated 2 xs)

Move 1: Squat, Curl & Press
Targets: Quads, delts, glutes, biceps, & triceps.

Move 2: Walking lunge & Oblique twist with dumbbell/medicine ball
Targets: Quads, core/obliques

Move 3: Overhead Triceps Extensions
Targets: Triceps

Move 4: Low Rows
Targets: Back

Move 5: Medicine Ball/Dumbbell Pullover
Targets: Back, chest, shoulders, and abs

Move 6:  Pop Squats
Targets: glutes, thighs, and burns fat all over!!

 

Move 7: Calf Raise
Targets: Calves

Move 8: Seated Medicine Ball Twist
Targets: abs/obliques

Stay Healthy Harvest Protein Muffin..FABULOUS

Check out my Stay Healthy Harvest Protein Muffin Recipe perfect for the holidays or anytime…Newly Added to the In My Kitchen Page!!!

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Stay Healthy!

Roasting a Turkey 101 {Excellent tips and tricks for a perfect turkey!}

If you've never roasted your own turkey for Thanksgiving because you thought it was to hard I'm here to make your day. It falls into the category "So easy, a mom of 4 can do it.". There are a million different recipes and ways to cook your Thanksgiving turkey from brining, roasting, deep frying and smoking. There are also a ton of different tutorials out there that had me hesitant to pick one up and give it a go for fear of ruining a perfectly good turkey.

For the last few years I've been popping a turkey in the oven for a mini Thanksgiving dinner for our little family, mostly for the leftovers. It's wonderful to share the holidays with the whole fam but we were sad every year that we couldn't wake up the next day and have a turkey cranberry sandwich for lunch. This is when I decided to bite the bullet and buy a turkey.

Last year, I chose an Organic turkey from Trader Joe's and was oh so pleased with the juicy, natural tasting meat that we got from it. I've never brined a turkey but have heard wonderful things about it. I was pleased to see that my Trader Joe's turkey was already brined {honestly, I don't think it's absolutely necessary but try for yourself}. All I did was rinse it off, rub under the skin with an oil and herbed mixture and then pat the outside with butter to make it moist and golden brown.  

Voila!  Mamma made a turkey! 

How to Roast a Turkey  {the easy way}

1. To choose a turkey you will calculate 1 pound per person on a turkey up to 12 lbs and 3/4 lb per person on a turkey up to 24 lbs. This is because the bigger the turkey the more meat to bone ratio. I like to get one bigger so we have left overs.

2. Prepare Turkey. The biggest mistake I made the first time I made a turkey was not leaving enough time for it to thaw (this was before my Trader Joe's turkey which was fresh). I thought I could take a huge frozen turkey and stick it in the fridge a day or two before Thanksgiving like I would a small chicken and be fine. BIG mistake. It was still frozen solid and we had to wait 2 more days.  Ooops.  You could probably stick it in a clean sink with water, but I never liked that option.

3. Cleaning your Turkey. Again, several tutorials that involve a lot of steps, but really you just need to pull out the innards if they haven't been already and place the thawed Turkey on a rack over  sink and carefully rinse it inside and out with cool water. Pat dry with paper towels.

4. Turkey Spa Treatment.  I haven't stuffed my turkey but prefer rather to make a separate sour dough or corn bread stuffing. Therefor, I discard the innards. Now, place your clean and dry turkey, breast side up in a deep roasting pan with a wire rack on the bottom. In a small food processor or with a knife, finely chop a couple of tablespoons of fresh rosemary, thyme and 1/2 a cup of yellow onion (minced finely).   I find that garlic goes well with chicken and onion with turkey.  Add a tablespoon of olive oil and a pinch of good quality sea salt to the herb and onion mixture and mix together. Pull back the skin of the turkey with one hand and using your other hand push between the skin and the meat to separate the two without removing the skin. Now, using your hand, spread the herb mixture under the skin, onto the meat. Cover as much area as you can. 

The turkey loves this, 'Gobble, Gobble!.   Think of it as a herbal facial.

Now it's time for the turkey's massage treatment. Using a small piece of slightly softened, real butter, rub the entire skin of the turkey. This browns the turkey nicely and locks in moisture. A moist and tan turkey is a happy turkey.

Cooking the turkey. I know you're supposed to use a meat thermometer but I don't have one, bad mommy. Most turkeys come with a little pop up thingy that lets you know when it's done anyway. A meat thermometer would be nice to have though especially if you are a novice cook. It can also let you know how close to being done your turkey is so you can prepare the final touches of your dinner.

Place turkey breast side down in a large roasting pan with a wire race placed on the bottom. I have found that placing the turkey breast side down allows for the juices to run down through the breast as it cooks making it even moister.  Now, loosely cover your turkey with heavy tin foil or place in a cooking bag. This is important!  You don't want a dried out turkey.

Place your turkey in an oven preheated to 325 degrees F. Do not add water to the pan. If using a meat thermometer, cook until the temperature reaches 180 degrees F and juices run clear.

For an  unstuffed  turkey that is 8-12 lbs turkey you will cook it for approximately 3  - 4  hours. Add about 15-20 minutes for every extra pound. Stuffed turkey take a bit longer. A good chart can be found here.

When done, carefully remove turkey from oven and place on a carving platter. Let cool for 10 minutes before carving.  Admire your beautiful turkey! 

I should have turned him around for his photo shoot, oops.

 Happy Holidays from Simply Healthy Family!

Did I miss anything?

What turkey tricks do you have up your sleeve?

Crab Hush Puppies w Chili con Carne

When I was little my mom let us choose what ever we wanted for dinner on our birthday's.  My brother and sisters used to pick pizza, fajitas and Mac n' Cheese. Normal things that most normal kids love. I however, am not now nor have ever been entirely  normal. I looked forward to my birthday dinner and as early as  I can remember I requested seared jumbo sea scallops in garlic butter and home made hush puppies. Sweet, crispy,  hot hush puppies. I haven't had them in years. I've never even attempted to make them myself! Not until tonight. Boy oh  boy did I miss them. 






I came across a recipe for crab hush puppies in 'Smart Cooking the Costco Way' and knew I needed to make them immediately. A year later I actually did.

They were worth the wait. I didn't have my jumbo sea scallops but opted instead to serve them with my world famous home made chili. I had left over roast beef from enchiladas and so I came up with a chili con carne that was sweet, spicy and wonderful.    My hush puppies were in love immediately.

If you love all things spicy like we do, don't forget to add a tablespoon or two of your favorite hot sauce right into the batter. If you have kids who are wimps like ours are, save the hot sauce to serve along side of these babies. I personally recommend Srirachi Hot Sauce which you can find in the Asian aisle of most grocery stores. Nom.

Crab Hush Puppies
4-6 cups grape seed oil for frying  {please see note below}
2 cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons baking powder
2 tablespoons sugar
1 tablespoon salt (yes, that's correct)
1-2 tablespoons of your fav hot sauce
2 large eggs
1 1/2 cups milk
1 lb Dungeness crab meat {I used fresh/jarred claw meat from the meat counter}
5 large green onions, thinly sliced
extra hot sauce to dash on the puppies or tarter sauce if your wimpy



Heat oil in a heavy 4-quart pan over med-high heat until it registers 350F on a deep-fry thermometer. Preheat oven to 170F.
While the oil is heating, stir together cornmeal, flour, baking powder, sugar and salt in a bowl. In a separate bowl, whisk together hot sauce, eggs and milk then add to the cornmeal mixture and stir until combined. Fold in crab.
Carefully, drop batter by small spoon fulls into heated oil. Don't over crowd the pan. Cook 2-3 minutes per side until golden brown, adjusting heat as necessary. Transfer with a slotted spoon or fork to paper towels to drain briefly. Transfer each batch of hush puppies to a shallow baking pan and keep warm in oven till ready to serve. Add more oil in between batches as needed and let heat back up to 350F {I don't own a thermometer, I just put my hand close to the oil and guess can expertly tell when it's ready, usually just 30 seconds or so after adding more oil.}
Serve immediately.

note:

Grape seed oil has a moderately high smoke point of approximately 216 °C (421 °F). As a result, it is more ideal than several other cooking oils for high temperature cooking and can be safely used to cook at moderate temperatures during stir frying, sauteeing or deep frying. Due to its clean, light taste, and high polyunsaturated fat content, it is also used as an ingredient in salad dressings and mayonnaise and as a base for oil infusions of garlic, rosemary, or other herbs or spices.

Hello darlings.

For the chili con carne:

Pretty self explanatory but I suggest using R.W. Knudsen 'Very Veggie' juice for the base. Lots of stewed tomatoes, beans, mushrooms, onions, lots of garlic and chili powder. I used corn since I was using the roast beef (carne) this time, they just go good together in my opinion.

For Those About to Gestate, We Salute You

“Aw, look. You’re having a Hellboy.” – our friend Chad

There comes a time in a young-ish married lady’s life when she looks at her husband and has to make a choice, to a) beat him in Scrabble, b) mold his beard into funny shapes, or c) do it. And sometimes, choosing “c” results in being 12 days late with her ladytime, taking four negative pregnancy tests followed by a fifth positive one, and then gaining 400 pounds, roughly half of which is fetus and its accompanying goo. (Note: The other half is burgers and lemonade.)

Which is to say, I’m knocked up. (Due on Cinco de Mayo! Break out the virgin margaritas.)

Yay! Husband and I and ESPECIALLY OUR PARENTS are thrilled with this development, as it means our familial line will continue for at least another generation, or in nerd terms, through iPhone57G. We look forward to all the cuteness and wonder and giggles and poop, which we've been assured there will be lots of. In fact, we’re even looking forward to the inevitable moment when the baby pukes into our open mouths, which, if friends and family on Facebook are to be believed, happens alarmingly often.

And while we're over the moon, I gotta tell you guys – pregnancy is kind of funky.

Don’t get me wrong - the prospect of introducing a new human to the wonders of Pixar and brownies is dumbfounding in its awesomeness. But my first trimester was a little rough. Meaning: I did not take the Barftrain all the way to Vomitville, but I did make a month-long stop in Queasytown. (Motto: “Where you always feel like s**t.”)

There was a span of about two weeks during which I slept negligibly, ate weirdly, and cooked nothing – not a slice of toast, not a bowl of cereal, not liver with fava beans with a nice Chanti. We subsided mainly on Chipotle and the kindness of passing Chinese takeout delivery boys, who, as it turns out, prefer to be paid for their troubles. My diet was neither cheap, nor healthy, nor particularly good, unless you count the burgers. And there were many.

It’s Month #4 now, and the nausea has finally begun to subside. I’m cooking again, and my appetite has returned with all its friends and relatives. According to the medical books (a.k.a. Manuals of Horror) I've read, the rest of my pregnancy should proceed thusly:

Month 1: Sore bosom
Month 2: Fatigue
Month 3: Nausea
Month 4: Raging indigestion
Month 5: Pregnancy … thing … bus … uh, brain
Month 6: Carpal Tunnel Body
Month 7: Hormone conflagration
Month 8: Beatlemania
Month 9: Gigantism
Month 10: Pass a human through my nethers

I'm looking forward to it - the pregnancy, the birth, and especially the whole "raising a child" part. Because I've tried to teach the cat how to read, and he's just not getting it.

In the meantime, I'll blog when I can, hopefully regarding food. And if y'all have any suggestions? I'm all ears. And abdomen.

Pumpkin Cinnamon Rolls w Maple Icing in Parchment

I'VE never been a big fan of cinnamon rolls...........

Are you still with me? Do you still trust me? Think I'm off my rocker? 

Well, that's beside the point. What was the point? Oh yes! Cinnamon rolls. They are just so, so sweet. Too sweet in my opinion. I just feel sick after eating one, same with root beer floats I love them but just can't stomach them. poor me. These pumpkin rolls had just the right amount of sweetness to satisfy my sweet tooth with out all the gluttony and guilt. The maple syrup cream cheese frosting was really the sweet treat in these. 

Now if you add pumpkin to the mix, I'll eat anything ..... anything. Kind of like with meat and pork, I can't stand it but if you put it in Mexican food covered with a decent home made spicy red sauce, I'll eat a plate full. The point is, I love pumpkin. Stay with me.

So when I saw this recipe on My Baking Addiction adapted from King Arthur made by Good Life Eats..... well you get the point, it's been enjoyed around the block. I knew this is what I had to make for my friend Brandi who has been graciously helping me out all year by taking my son to school on my early morning work days. Thanks Brandi!

Oh! Instead of making these in a cake pan I used a muffin tin.  I cut squares of parchment paper into squares and then put the cut dough into the muffin pan. This made it easier and prettier to give as a gift I think.

Risen and ready for the oven.

pumpkin rolls in parchment

tip: pumpkin makes these rolls denser than regular cinnamon rolls so they are best right out of the oven or re-heated for a few seconds in the microwave. Also, cut the cooking time down by 5-8 minutes if you are using my muffin tin method. enjoy!

pumpkin cinnamon rolls w/ maple icing

Yield: 12 cinnamon rolls

Prep Time: 50 min + rising time

Cook Time: 30 min

You Will Need

DOUGH:4 Tablespoons salted butter, melted1/4 cup granulated white sugar1/2 teaspoon salt1 cup canned (unsweetened) pumpkin puree1 large egg, beaten1/2 cup lukewarm water (105 – 110 degrees F)1 packet active dry yeast1 Tablespoon granulated white sugar3 3/4 cups all-purpose flour, plus extra- as neededcooking spray 

FILLING:4 Tablespoons butter, at room temperature2/3 cup light brown sugar1 Tablespoon ground cinnamon1/4 teaspoon ground cloves1 teaspoon ground ginger1/8 teaspoon ground allspice1/8 teaspoon ground nutmeg1/4 teaspoon salt 

ICING:3 ounces cream cheese, at room temperature1 cup powdered sugar, sifted1/4 cup pure grade B maple syrup1/4 teaspoon salt

Directions:

1. Spray a non-reactive bowl with nonstick spray. Set aside. Line a 13x9x2-inch metal baking pan with parchment paper.

2. In a mixing bowl, whisk together first 5 ingredients of the dough (through egg) until well combined. Set aside.

3. In a small bowl, whisk together warm water, yeast and 1 Tablespoon sugar. Let sit for 5 minutes until the yeast is frothy and active. If after 5 minutes yeast does not appear active, discard the mixture and start over with a newer, fresher yeast packet.

4. Place flour in a large mixing bowl (or the bowl of a stand mixer). Add yeast mixture and pumpkin mixture to the flour. Stir until ingredients have incorporated into a dough. If using a stand mixer, attach a dough hook and knead on medium speed for 5 minutes. If kneading by hand, turn dough out onto a clean, lightly floured surface and knead for 8 to 10 minutes. The desired consistency of the dough should be soft and just slightly sticky. Add more flour as necessary throughout the kneading process until you achieve the proper consistency.

5. Form dough into a ball and transfer to the oiled bowl. Toss dough around in the bowl to coat all sides lightly with oil. Cover with oiled plastic wrap and a kitchen towel. Place in a warm, draft-free spot. Let the dough rise until nearly doubled, usually 1 to 1 1/2 hours.

6. Roll dough into a 16x10-inch rectangle on a large, lightly floured piece of parchment or waxed paper. While rolling out the dough, make sure it’s not sticking to the surface. Lift the dough and sprinkle flour underneath, as needed.

7. Spread a thin layer of butter over the dough, leaving a 1/2-inch border on all sides. In a small bowl, whisk together remaining filling ingredients. Sprinkle this mixture evenly over the butter. Roll dough into a tight spiral- jelly roll style- by rolling the 16-inch long edge closest to you over the filling. Continue rolling dough into a log until the opposite edge is on the bottom. Slice dough into 12 even pieces and arrange in the prepared baking dish cut-side up. Cover the pan with oiled plastic wrap and a kitchen towel. Let rolls rise for 30 minutes in a warm, draft-free area. They’ll get puffy and smash into each other as they rise. Preheat oven to 350 degrees F.

8. Remove towel and plastic wrap. Bake until tops and edges are golden and rolls are cooked through- 30 to 35 minutes. Remove from oven and place on a wire rack to cool for at least 20 minutes before icing.

9. Place a baking sheet over the dish of cinnamon rolls. Invert rolls onto the baking sheet and peel away parchment paper. Flip the rolls onto your choice of serving dish. Whisk together the icing ingredients until smooth, then spoon evenly over all of the cinnamon rolls, allowing it to dribble down the sides.

Tips:

*To create a warm, draft-free place for rising, use your oven… turn on the oven for 30 seconds, then turn it off, turn the light on, and place your bowl inside the very slightly warmed oven. It’s a great place for your dough to rise if your oven is not in use.
*Make-ahead tip: Once your cut cinnamon rolls are in the pan, you can wrap them with plastic wrap at this point and refrigerate them overnight. Take them out of the fridge and let them warm up in the morning (at room temperature) and do their rising. Then you can continue with baking.
*These are best the day they’re made, but they’re also good re-heated the following day.
*Cinnamon rolls store better when they’re kept together since the edges will dry out if separated.

Setbacks SUCK

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Setbacks Suck...but Hey...I make the BEST of IT

Well, I have to say that I do not like setbacks…and in fact they do SUCK.  Going through the pain of a setback from my injury is the hardest part…but also having to cut way down to doing nothing with my fitness program…big YUCK.  I am such an active person and giving in to what my body is telling me is definitely a mind vs. body fight, and I have to say that I do practice what I preach…and listen.  I would not push my clients through a setback in ways that would further aggravate an injury and I need to apply that to myself…is it hard…YES.  Always honest here…I am one of those can’t hold her down personality types usually, but the wiser Darla says…hold yourself down GIRL!!!  I have been through so much and I can tell you…IT IS NOT WORTH IT…meaning pushing myself through pain only to land flat on my ass for days…hell to the BIG NO THANKS. I also have a supportive hubby who keeps me accountable to that.  In fact, he makes me promise that I will not workout for however long it takes to get back on track and feeling close to 100%...MAN THAT IS A TOUGH ONE FOR ME…I have to admit, I hesitate to answer…lol…but you know what, I have gone most of my life without an accountability coach…so although hard…I appreciate it.  The athlete in me truly wants to do at least something…cardio at the minimum…but if I feel discomfort even in that movement…well…I need to STOP doing that.  I confess that it is so hard to shut this part of me down…meaning the athlete, but what I do enjoy during my recovery time is working with my clients and being a part of their efforts as I push them through their fitness programs.   In a way, this satisfies my urge to workout because I am still in the environment, actively involved by pushing them, and celebrating the accomplishment of the finish.   

Getting back to my inner turmoil when it comes to setbacks…I am a person just like you…and I do feel frustration, blah, yuck, maybe even a bit of anger about it…I say to myself…really Darla…still feeling like this today…ugh…another day of ice packs, TENS unit, ice packs, ice packs, ice packs…well you get the picture.  Not a fun time and in fact it gets in the way of my quality life functions…spending time with friends, family, hubby, etc…It is really a hard thing to enjoy something when my pain level is saying a BIG HELLO all the time.  These are times I have to take a deep breath and accept that it is what it is for the moment and still the BEST me in the circumstance.  What the heck Darla…really…how can you be the BEST you when you feel like shit (can I say that??) Oh well…I did…that is me.  The fact is…I CAN and I DO…is it anyone’s fault that I am having a flare up…NO…well, maybe mine if I tried a new exercise that caused the problem…so…the motto that I hold true to…Life is 10% What Happens to You and 90% How You Respond to It…is always whispering in my ear.   

LOVE THIS

My response is…I do not like this, but I am not going to be a crabby “B” to hubby, friends or family…I mean really…what would that do for me or anyone else.  I take this moment to reflect on things like…not repeating the movement that may have caused the flare up or how I can modify the move even more to protect myself…it seems like I will always be a test as I go Gal…meaning it works for the New Modified Me or it Doesn’t…and then stick to the routines that DO work.  Setbacks do suck, but they also teach me what my body can or can’t do, and although I sometimes feel sad about the things I can’t do and think to myself…really…this is going to kick my ass like that, I appreciate even more those things I can do that don’t set me back at all…and that my friends…is FABULOUS!!! Stay Healthy!

MOTIVATION FOR THE DAY:  Always Strive to Be the BEST Version of YOU

Workout of the Day:

ARC Trainer cardio segment 45 minutes (I have been on this routine for 2 days now)

Nutrition of the Day:

Crock Pot Chicken Ready for Meal 5

Coffee, one cup…fabulous

1-Pre-workout shake

2-Post-workout shake, ¼ cup pumpkin seeds

3-Peppered turkey breast with Avocado on a Thin Bun, Grapes

4-High Fiber Wrap with Almond Butter and Dried Cranberries

5-Crock Pot Chicken and Baked Butternut Squash

6-Two Protein Balls

IF YOU ENJOYED MY BLOG, LIKE IT, LEAVE A COMMENT, AND IF INSPIRED…DONATE A PROTEIN SHAKE!

Stay Healthy!

How to Eat a Pomegranate and why you really need to.

I have walked passed pomegranates for years in the markets and not given them a second thought. If you can't pick it up and take a bite out of it well, who has the time for that? Not until my mom {again with my mom and her influence on my healthy eating habits} brought home a few from a farmers market.... maybe it was Sprouts, anywhoo, I watched her break one open and pop out the  crimson  colored translucent seeds and was fascinated. I've been hooked ever since. Waiting patiently, not a virtue of mine, for October when pomegranates begin to show themselves on the produce stands.

For 3 short months through the Fall and Winter holidays you can enjoy this amazing fruit. It's gorgeous crimson color makes it absolutely perfect to show off in holiday meals, making any salad or dessert POP with color and tang. But it's the health benefits that made me a fan for life.





Pomegranates date back hundreds of years as all good food does. Hippocrates himself used to recommend them to treat a number of disorders and ailments like eye infections, digestive health and morning sickness.
Nowadays pomegranates are known for their amazing antioxidant properties probably in part to POM juice. They are vital to a healthy immune system ridding the body of all sorts of toxins and free radicals. Sounds hokey? Free radicals are attributed to early signs of aging, persistent illnesses, cardiovascular disease and most cancers.

O.K. so if you're anything like me maybe you too have never bought or eaten a pomegranate. 

Here is a quick tutorial on how to easily eat one without making a big mess of it.

First, cut open the pomegranate lengthwise down the middle. (not from top to bottom)
Admire how pretty it is.
Use a cutting board that won't stain, the juices are pretty but hard to remove.

Fill a large bowl with cool water. Place the cut pomegranate into the bowl. Gently break apart the sections, the seeds easily pop out. It is easiest to do this under water so you

a)  Don't make a huge mess with the juice
b) the seeds are much easier to get out under water
c) the white skin will float to the top making it easy to scoop out. 

This is just showing you what you will be doing under water so you can see easier. 

The seeds will sink to the bottom of the bowl and the white 'skin' will float. Gently swish the seeds around to release any more skin. Using your fingers or a small sieve, scoop out the skin.

Drain the water and pop the tart and sweet seeds into your mouth!
My mom chews the seeds in the middle, but I can't get past it so I spit them out.
My 5 and 6 year old boys love pomegranates!

I've seen recipes in the past where people sprinkle pomegranate seeds onto salads and baked goods or even pastas. I like to eat them all by themselves or on the side of my salad.

I love the contrast between the tangy sweetness of the pomegranates paired with this chicken-fennel salad. 

Enjoy!

Have you ever eaten pomegranate? Will you now?

What produce have you not tried that you think you would like to?

sources:
Pomegranate Nutrition