Senin, 13 Oktober 2014

I COUNT QUALITY NOT CALORIES

I stopped counting calories years ago, and simply made my focus on eating healthy quality “real” food each day.  I like that motivational poster that says “no one has ever gotten fat eating too much kale” and this is really true and can be applied to most of the healthy food choices out there.  I do not feel the need to keep track of ingredients I know are providing health benefits and awesome nutrients that keep my body looking and feeling the way it does.  I keep my refrigerator, pantry and counters stocked with plenty of organic vegetables, greens, fruits, yogurts, raw nuts, lean meats, and my list goes on and believe me, I am stuffing my face every three hours or less with a nutrient dense fiber rich food.



Maintaining a healthy body is about living a quality life and that means being concerned about the quality of food that I eat.  There is a big difference in consuming a McDonald’s Big Mac and fries compared to an organic chicken breast with a sweet potato and mixed greens.   The latter will be more nutrient dense, health beneficial and less calories, but to the eye will appear like more food.  This is a great example of why I do not bother with counting calories.  As long as I am eating meals like organic chicken and greens, the need and stress behind counting calories is pointless.  I eat for health and listen to the cues of my body that tell me to fuel up.


When it comes to buying my groceries, I hit the perimeter of the store and steer clear of the aisles full of processed inflammation causing crap.  Take into consideration your local grocery and how it is laid out, generally produce to the right or left, dairy to the back and following along to the meat counter on the opposite side.  I stick to my list in hand and the only extras that I dash into the forbidden center would be for dark chocolate, red wine, or something organic like packaged Quinoa.  I really enjoy the local farmer’s markets and stake those out for my produce as much as possible, and I adore the organics at Costco.  I believe in keeping my healthy food intake simple as well.  The food gets too much credit for being complicated when trying to adopt a healthy lifestyle and that is such an unfair assumption. 



Take an organic apple for example, and appreciate the nutrient value and simplicity of this “fast food”.  Now add natural organic peanut butter to that apple and a power fuel meal has been created.  I do not find that difficult and I apply this type of philosophy to all my healthy foods.  I am sure we all know how to prepare and cook an organic chicken breast and other than on the grill, one of my favorite methods is in the crock pot with some fabulous spices or salsa.  I also enjoy sweet potatoes and will prepare those with an olive oil rub, and finish off this meal with a spinach salad topped with walnuts, olive oil and balsamic vinegar.  I am talking about quality food to create a quality healthy body.  Think about our ancestors, what they ate, and how it was created.  It was the simplicity of organic lean meat, dairy and produce from the land eaten throughout a busy physical day and the thought of maintaining a healthy body was not even a thought.  It was lived every day and that is what I think about when I am living my life as a healthy person and eating the way that I do. What I do count is quality when it comes to my calories and that works for me. 

Stay Healthy Fitness Happenings: Want to promote your business through low cost Ad Space or a fun Giveaway with Stay Healthy Fitness? Check out my pages for Ad Space or Host a Giveaway and I look forward to assisting you!




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Stay Healthy!
Darla




Minggu, 12 Oktober 2014

Winter Fruit, Yogurt and Marmalade Pasta Salad



Today for lunch I had this sweet and super tangy fruit salad along with a few pieces of white cheese. I have to say I feel like I splurged a bit but in reality it took all of 10 minutes to make and was a very simple and healthy treat  lunch. 









“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”






Did you know that cous cous is actually a pasta? Similar to orzo, another small pasta that resembles rice, it is in fact pasta. Traditional cous cous is very small and delicate and cooks up in just a few minutes. Israeli cous cous is a bit bigger and resembles small pearls and also cooks up in just a few minutes.  I like to to use Israeli cous cous, which is a bit sturdier as a base for grilled salmon and as a side dish tossed with chopped veggies and olive oil or fruits, nuts and yogurt. 









Apples and pears are plentiful right now and made a wonderful pasta salad tossed with pecans and raisins. A simple dressing of fat free yogurt and Seville Marmalade really made all of the flavors POP 
I used a couscous, orzo and lentil medley for this fruity pasta salad so it was hearty and filling enough or a light lunch. 




This was a big hit with the kids who love rice pudding. When cooked, Israeli cous cous has a similar texture as rice but is not void of nutrients as white rice is. Plenty of natural sweetness going on in this fruit salad and the Seville Orange Marmalade added a definite bitter zing.








Just a few simple ingredients to chop up while the couscous simmers for 8 minutes. 










Pair with your favorite cheese for a perfect light lunch.






You Will Need 
1 apple
1 pear
1 cup chopped pecans
1/2 cup raisins or dried cranberries
1 cup dried Israeli couscous medley
1 1/4 cup water
1 cup plain, fat free yogurt
1 cup Seville Orange Marmalade


Bring a small pot of water to a boil. Immediately add couscous, stir and cover. Turn heat down to low.  Simmer for 8 minutes. Remove from heat and let cool while you chop fruits.

Chop apple and pear, discard seeds. In a small bowl combine yogurt and marmalade.

In a medium size bowl combine all ingredients, toss to coat. 









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Jumat, 10 Oktober 2014

Chicken Poblano Chowder





When I imagine a perfect Autumn day it would be one with me sitting on the porch with my woven slippers on, one foot tucked underneath me while watching the leaves tremble off of the enormous shade trees, colors so pretty they make your heart flutter. A crisp breeze would be playing all around me making wisps of my hair fly off my neck and having me pull my favorite quilt tighter against my body. Of course under these circumstances I would need a bowl of hot soup hearty enough to satisfy both tummy and soul. Sometimes, only a bowl of home made soup will do.










Alas, I don't have a porch, there are no trees worthy of such marvel and my quilt is still packed away in the closet. Fall in the Sonoran dessert leaves much to the imagination. Luckily however, I do have soup. And Fall Ball, there's always that. Tonight is little man #3's third baseball game against their 'rivals' who has rivals at 8 years old?







“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”




Poblano peppers are my most favorite flavor addition ever. EVER. { I think I may or may not have said that about fresh herbs from the garden before but consider poblanos a tie } Broil or grill them (if you have a charcoal grill go that route for ultimate impression) and BAM, all the flavor you need besides cheese (of course) as is in this hearty chowder. 



Pasta is what makes this simple dinner a hearty and satisfying meal. A little goes a long way in this chowder and adds that comfort food appeal. Healthy carbs will replenish your body after a long hard day. Just ask any athlete and they'll tell you, pasta is they're best friend because it refuels the body and gives you more energy and endurance. As one of my younger brothers says before a triathlon, "Gotta Carb Up!"




I keep an embarrassing assortment of pasta in my pantry to add to any last minute dinner composition. We're talking soba and rice noodles to fancifully shaped whole wheat ones in this chowder.  The fact that a box of pasta costs only a dollar or two makes this busy mom of four very happy. 












You Will Need
1 cup of your favorite whole wheat pasta
2 chicken breasts, chopped
1 tablespoon *High Heat oil
2 cans of cannelini beans, drained and rinsed
1 poblano pepper, roasted and peeled
6 cups (1 1/2 quarts) free range, Organic chicken broth (can use 1 quart broth and 2 cups water :)
1 cup frozen corn
1 yellow onion, chopped
1/2 cup sour cream
1 cup freshly grated Jack cheese
2 teaspoons Mexican Oregano
salt and freshly cracked pepper to taste
garnish with cilantro and green onions



Place the oven rack on the top 1/3 of the oven. Preheat the broiler. In a cast iron skillet or broiler pan place the poblano pepper (make sure it is dry) and broil for 5-7 minutes, using tongs flip it over and broil another 5-7 minutes until the skin is bubbling and charred. Carefully remove from oven and immediately place in a paper (or plastic) and roll closed. This will allow the pepper to steam and so the skin will come off easily. This can be done a day or two in advance. {I roast several and freeze them}    When cooled, remove skin (and seeds if you wish) then chop into bite size pieces. 


Meanwhile, in a large dutch oven over medium-high heat, add oil, let heat up for a few minutes. Add chopped onion and let cook for 3 minutes, stirring once. Add (thawed) chicken breast and toss to coat. Cook 6-8 minutes till chicken is browned. Pour in broth while scraping browned bits off the bottom of the pot with a wooden or plastic spoon. Add pasta. 

Add beans, corn, chopped poblano pepper, salt and Mexican Oregano. Turn the heat down to low and cook for 15-20 minutes. Remove from heat and stir in sour cream and Jack cheese. 

Add freshly cracked pepper to your linking and garnish with cilantro and green onions if you please. 







*Please do not use olive oil for frying or sautéing. It is NOT a high heat oil. The chemical make up of it will change and can be toxic for your body. Please click here for a list of good oils to use for high heat cooking. 
















Rabu, 08 Oktober 2014

Toasted Ravioli Caprese #RecipeRedux #NationalPastaMonth



Finger size, four cheese ravioli's dipped in buttermilk and coated with Italian bread crumbs then baked to a  golden, crispy perfection. Throw them on little toothpicks along with Heirloom cherry tomatoes, fresh mozzarella balls and a basil leaf for a unique and delicious party favor. 





“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”












Pasta comes in all sorts of shapes and sizes and ravioli is one of them. I love ravioli for it's simplicity,  it's mysterious filled center and of course it's classic comfort food appeal. Mushrooms, butternut squash or an assortment of cheeses, biting into one is as satisfying as it gets. Toasted four cheese ravioli turns your traditional caprese salad into a filling and fun little appetizer. Who says football food can't be fancy?














I made the first batch by frying them and they turned out a bit dry for my taste and not very cheesy.
The second batch, I coated the same as the first and baked on a cookie sheet lined with parchment paper. They puffed up nicely and turned out fantastic! 

















You Will Need 
20 oz package of (refrigerated) ravioli of your choice
2 cups Italian Panko bread crumbs
1/2 teaspoon salt
1 egg
2 cups buttermilk (or heavy cream)
30 cherry tomatoes
2, 8 oz packages of fresh mozzarella balls
30 fresh basil leaves (I used Thai basil leaves from my garden which is why they are purple)
1/4 cup of balsamic vinegar for drizzling
parchment paper or a silpat mat
baking sheet
tongs


Preheat oven to 400F
In a medium sized bowl whisk together egg and buttermilk. Sprinkle breadcrumbs onto a plate and add salt. A few at a time, dip ravioli into buttermilk bowl to coat thoroughly. Using a fork, place the ravioli onto the breadcrumbs and sprinkle with more to lightly coat them patting gently to adhere. Place coated ravioli onto prepared baking pan. Working in small batches, continue until all of the ravioli are coated. You may need to change your bread crumbs half way through as they will become soggy.
Bake at 400F for 6 minutes, using tongs flip the ravioli over and bake another 5-6 minutes until golden brown.
Remove from oven and let cool a bit. When cool, place a tomato then a mozzarella ball and ravioli onto toothpicks. Place on top of a fresh basil leaf to serve. Drizzle a bit of good quality balsamic vinegar onto plate around the ravioli caprese. 











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SET YOUR BOUNDARIES

It took me many years through this journey of life to learn how to set boundaries and even what the heck that meant. Think of a boundary as a shield of protection around you and one that will provide health and happiness.  Go deeper with the meaning and understand that boundaries are an important part of self-love and not allowing others to treat you in a way that is not healthy for you and your life.  When boundary setting is not demonstrated for us as we grow up into “adult world”, the struggle to understand how to implement them can be difficult, and sometimes scary.  The sacrifice of self to the point of mistreatment by others can be the result if boundary setting is not put into place.  Boundaries make a clear statement of what is not allowed when it comes to each person, and when those lines are crossed, it is a painful process for the one that has been wronged in that way. Sometimes clear communication of the boundary can resolve the conflict and other instances will require radical choices of removing ourselves from the situation altogether.  The most uncomfortable part of a broken boundary is the trust that was there before has now been chipped away into doubt.



I am all for doing whatever it takes to learn how to set boundaries: counseling, support groups, church guidance, etc.  Once the gift of boundary setting has been established in life, it provides a confidence, strength, and overall feeling of worthiness never experienced before, and it will seem as if life has begun in a truly healthy way for the first time.  Once boundaries have been set, it is important to honor yourself by remaining true to those decisions and not allowing anyone or anything to rob you of your shield of self-love.  Even the best of boundary setter can backslide and be tempted into old patterns of trusting someone to the point of letting down a boundary, but in the end it leads only to anger, resentment, and hurt.  Along with the pain will be the shame felt personally for allowing it to happen in the first place and feeling the sting of failure to ourselves.  Boundaries teach us how to respect ourselves enough to know how we want to be treated, and further what is acceptable in our lives.  Boundaries remove the doormats that we as people may have once been, and replaced with a security door of emotional ability to conquer any circumstance placed in its’ way.  



Emotional health is a large part of our physical health and discussing topics like boundary setting are at the top of my list when it comes to being a healthy person.  The journey has been a tough one, but the positive result of learning how to set boundaries has created the person that I am today and I love myself for that. 










Stay Healthy Fitness Happenings: Want to promote your business through low cost Ad Space or a fun Giveaway with Stay Healthy Fitness? Check out my pages for Ad Space or Host a Giveaway and I look forward to assisting you!




DON'T MISS MY FREE UPDATES
Thanks for stopping by my Blog, hope you enjoy the content, and if you have not become a follower yet, I would love to see your face on my friend's list, or if you want to receive my free updates, use the button at the right to select your feed preference. I look forward to responding to your comments and appreciate your shares.




LOVE  a Splurge Now and Then
Stay Healthy!
Darla Leal, Fit at 50

Selasa, 07 Oktober 2014

Mushroom and Eggplant Stroganoff #RecipeRedux #NationalPastaMonth




I sort of feel like a vegetarian version of Beef Stroganoff is some sort of unforgivable sin in some ways. However, I just so happen to much prefer this vegetarian version to the beef one, again, sinful. I have to tell you though, sinful or not this mushroom and eggplant stroganoff is incredibly delicious and so stinking easy that you just might not miss the beef. 

I cross my heart!





“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”












It just so happens to be National Pasta Month and with so many pasta options out there I know I could relish in all of the possibilities for 31 days easily. Would you believe that aside from my husband, not me nor any of my 4 children are big spaghetti and meatball fans? Crazy huh? I sort of gave up on the whole traditional aspect of it and have moved on to bigger and better things in the pasta world.










This Italian campanile pasta was perfect for a hearty stroganoff. It's 'flower' shape adds to the visual aspect as well as soaking up the rich, thick sauce.  Which is dairy free, healthy and delicious I might add. I'm all for classic comfort foods gone guiltless. 












Pasta Fits into a busy lifestyle, a healthy diet, and a tight budget making it the best choice for busy families. Pasta is the perfect foundation for a healthy meal – it boasts energy, satisfies hunger, and pairs with vegetables and lean proteins to create delicious meals. 












This mushroom stroganoff is perfect after a long, busy day. It takes under 20 minutes to make and the cashew cream sauce comes together in a blender while the pasta cooks. The whole family loves this classic pasta dish and I love that it provides everything we need to keep us healthy and going strong. My boys especially love their pasta dinners to keep their busy bodies strong. After a long day at school, activities and sports a big bowl of pasta filled with healthy ingredients is just what they're craving. {The no complaining about what's for dinner part helps too.}











Instead of calorie heavy cheese, I like to use Nutritional Yeast in my "creamy" pasta dishes. It's not a baking or brewers yeast but a deactivated yeast from a single-celled organism, Saccharomyces Cerevisiae, which is grown on molasses and then harvested, washed, and dried with heat to kill or “deactivate” it. Nutritional yeast has a nutty, cheesy flavor and is very high in B12 vitamins which most people are deficient in causing a variety of ailments from weakness/fatigue to digestive issues.  It's also very high in iron and best yet, it's a complete protein!













Ingredients

1 package of campanile (or similar shaped) pasta, cooked according to package directions
2 cups mushrooms, sliced; button, cremini, portobello or other
1 Japanese (or small) eggplant, peeled and cubed
1 yellow onion, chopped
2-3 cloves garlic, peeled and minced
2 tablespoons extra virgin olive oil + 1 tablespoon real butter
1 teaspoon dried marjoram
1/2 teaspoon dried tarragon

1 cup raw, unsalted cashews {*soaked for at least 3 hours or overnight}
2-3 tablespoons *nutritional yeast
1 cup vegetable broth or water
1 teaspoon dried tarragon (optional, adds nutritional value and flavor)
pinch of salt
freshly ground black pepper to taste
parsley for garnish



Cook pasta according to package directions.
Meanwhile, In a large sauté pan, heat oil and butter over medium-high heat. Add onions, garlic, chopped eggplant and mushrooms. Sprinkle with salt and saute for 5-7 minutes until soft and onions are browned.
In a blender add cashews and broth. Blend on high for 2 minutes or until smooth. Pour the sauce into the sauté pan with the veggies. Add nutritional yeast, spices and salt and pepper to taste.
Drain the pasta, spoon into bowls and top with the sauce. Garnish with chopped, curly parsley. 






















Rabu, 01 Oktober 2014

Chocolate Chunk Pumpkin Cookies {healthy, gluten free, egg free}






This is our go to cookie recipe year round. We have them a few times a month for breakfast and I send them to school as a healthy sweet treat in the munchkins lunch boxes. They are perfect for an afternoon snack emergency and are tons healthier than most pumpkin cookies out there. 












I knew I had to find a healthier alternative to the big. fat. deliciously. sweet. pumpkin chocolate chip cookies from Trader Joes. They are my kryptonite. My mom actually came up with this recipe a ways back and whenever I get that sneaky chocolate + pumpkin craving I whip these babies up. 


Much, much healthier.  Wheeww!  Later Kryptonite.









Thank you for purchasing my favorite healthy ingredients and kitchen products from Simply Healthy Family's store and thereby, supporting this blog! 





We make these cookies eggless by using flax "eggs" simply because flax is so darn good for you! They are high in lignans, a fiber like compound and also in antioxidants, B Vitamins and good for you Omega-3 fatty acids. 

We also throw in hemp seeds or hemp hearts which are another super food. Raw hemp provides an array of health benefits such as: weight loss, increased and sustained energy, rapid recovery from disease, lowered cholesterol and blood pressure, reduced inflammation, improvement in circulation and immune system as well as natural blood sugar control.


The pumpkin puree in these cookies not only makes them super moist and adds everyone's favorite fall flavor but contribute many good for you vitamins and nutrients as well. Did you know that pumpkin helps your body by

  • Keeping your eyes sharp by providing carotenoids vitamin A 
  • Aids in weight loss from it's high fiber content which helps you feel fuller longer.
  • May reduce your risk of getting cancer due to high levels of antioxidant beta carotene
  • Protects your skin and reduces signs of wrinkles from it's free-radical-neutralizing powers of the carotenoids
  • Boost your mood by producing more serotonin in your body thanks to the amino acid tryptophan, the famed ingredient in turkey.
  • Helps your body recover after a workout. A cup of cooked pumpkin has more potassium than a banana. A little extra potassium helps restore the body's balance of electrolytes after a heavy workout and keeps muscles functioning at their best.
  • Boosts your immune system. 1 cup of cooked pumpkin provides 20% of your daily recommended dose of Vitamin C.




You gotta love a sweet treat that is good for you on so many levels.











These cookies are gluten free, dairy and egg free and sweetened with just a touch of maple syrup (or honey) a handful of chocolate chips but of course you could skip them if you prefer.  Make sure you have a glass of ice cold milk handy to wash down these cookies!








You Will Need

2 flax 'eggs' {2 tablespoons flax meal + 1/4 cup warm water} or 1 egg
1/2 cup cooked (or canned) *pumpkin
1/2 cup natural, sugar free peanut butter, almond butter or *tahini
1/2 teaspoon *aluminum free baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
pinch of *iodized salt
1 teaspoon pure vanilla extract (not imitation)
1/4 cup *real maple syrup or honey
1/2 cup *flax meal (ground flax seed)
1 cup *rolled oats
1/2 cup (optional) chopped walnuts, pecans and/or raisins
1/2 cup dark chocolate chips or cacao chips
2 tablespoons hemp hearts

Preheat oven to 350˚F
In a small bowl combine ground flax meal and water with a fork and let rest about 5 minutes. Combine wet ingredients in a large bowl and dry ingredients in another bowl. 
Add flax eggs to the wet ingredients and stir in dry ingredients. 
Drop cookies by spoonfuls on a Silpat (or a lightly greased baking sheet). Put silpat on cookie pan and place in oven. They will not expand much while cooking. Bake at 350F for 15-17 minutes or until golden brown. 
Let rest on a baking sheet for a few minutes before transferring to a cooling rack. After completely cooled, store in an air tight container for up to 3 days. Refrigerate or freeze if storing longer than that. 








Happy Harvesting!