Wow! I've really dropped the blog ball while trying to implement a healthier way of life!
I've been reading and implementing The Metabolic Effect Diet Book which my naturopath recommended. Mostly I've started the 20 minute workout 3 times per week and I feel like my muscles are more toned and increasing. It helps that I can do it on my own time in my own home without expensive equipment or membership in a fitness club.
I've worked on getting more sleep, eating more plants and less meat, drinking more water and eating a salad and berries and cruciferous vegetable everyday. Some days are better than others.I do best on the days I start with my workout and a green smoothie.But some days I start with cooked wheat/groats/barley. Having cut vegetables at the ready to snack on and dip in homemade hummus, helps too!
Thanksgiving was a bit of a challenge, but I tried not to overindulge in our traditional foods and make good choices. I started off with great intentions having fresh fruits and cut carrots and a hearty soup ready when out of town family started to arrive.
One tradition we couldn't omit was Josie's Orange Rolls. [Later after dinner, my grandson came in and asked for a snack for his "team" he looked around and took the bag of leftover orange rolls for his team "snack"]. My son in law enjoys Honeybaked ham more than turkey so we had both. Everyone brought side dishes,dessert, appetizers and beverages. It was nice to have everyone contribute and the leftover salad was ready for me to eat the next couple of days. On the third day it was looking a bit limp so I just added it to my green smoothie.
Orange Rolls
1 cube butter
1 Tbsp yeast/pkg. Yeast
1/2 tsp salt
1/2cup sugar
4 cups flour
1 cup scalded milk
3 Eggs
1 orange
Place 1 cup milk in pan and boil to scald. Add 3 Tbsp butter & cool. When cool (so it doesn’t kill the yeast), add yeast, sugar, salt. Add slightly beaten eggs. Add 1 cup of flour and mix well. Let it rise 2 hours. Add remaining flour & mix well with spoon (you don’t have to knead this dough). Cover, let rise 2 more hours. Shape into clover leaf rolls (roll three 1-1.5” balls and put into muffin tins. In the center of each clover, place 1/3 tsp of the following mixture:
1/2 cup (remaining) softened butter
1/2 cup sugar
grated rind of 1 large orange
Let rise in pans until double.
Bake at 350 about 12-15 minutes or till done.
Our family likes to drink eggnog cut in half with sprite. We also enjoy sparkling cider/grape juice. This year I had bought some doTerra essential peppermint oil, so I added a drop or two to a gallon of water as a beverage option. Everyone seemed to like it as much as I do and I had to refill the container at least once or twice during the course of the day!
I have to share the cranberry salsa recipe because it was a real hit! Except for the sugar in the canned cranberries it's a pretty healthy snack. Even better than eating it with tortilla chips, it would be good with veggies dipped in it. I actually quadrupled this recipe and it was gone quickly! Melissa had it on a show where she shared recipes for using Thanksgiving leftovers but why wait for leftovers?!
Cranberry Salsa by Melissa D’Arabian
Ingredients
1/2 cup canned whole cranberry sauce
1/4 cup chopped fresh cilantro leaves
Zest and juice of 1 lime
1 jalapeno, coarsely chopped
1/2 white onion coarsely chopped, covered and microwaved for 1 minute
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/2 cup Mexican-flavored canned tomatoes, drained and chopped
Kosher salt and freshly ground black pepper
Directions
Place the cranberry sauce, cilantro, lime zest, lime juice, jalapeno pepper, onion, red pepper, green pepper, tomatoes, and salt, and pepper, to taste in a food processor and pulse until blended, but still chunky. Serve with Turkey Taquitos.
Yield: 1 1/2 cups
Prep Time: 10 minutes
Ease of preparation: easy
Another real hit was at another meal where my daughter sauteed broccoli in olive oil with garlic and a little red pepper flakes.
Here is another great dip recipe:
Curried White Bean Dip
by Giada De Laurentiis
Total Time: 30 min Prep 15 min Cook 15 min Yield:4 to 6 servings
Ingredients
* One 15-ounce can cannellini beans, drained and rinsed
* 1 packed cup fresh flat-leaf parsley leaves, coarsely chopped
* 1/4 cup extra-virgin olive oil
* 1 tablespoon fresh lemon juice
* 2 teaspoons Madras curry powder
* 1 1/2 teaspoons ground cumin
* 1 teaspoon kosher salt, plus extra for seasoning
* 1/8 teaspoon cayenne pepper
* 1 clove garlic, peeled and halved
* Zest of 1/2 large lemon
* [Whole Wheat Pita Chips, recipe follows]
Directions
In a food processor, combine the beans, parsley, olive oil, lemon juice, curry powder, cumin, salt, cayenne pepper, garlic and lemon zest. Blend until smooth. Season with salt.
Pour the dip into a serving bowl and serve with Whole Wheat Pita Chips alongside.
• Whole Wheat Pita Chips
• * 4 whole wheat pita breads
* 2 tablespoons olive oil
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F. Cut each pita bread into 8 wedges. Arrange on a baking sheet and drizzle with the olive oil. Sprinkle with the salt and pepper and bake until crisp and golden, 12 to 15 minutes.
My mother-in-law had a tradition on Christmas morning that before anyone went to the tree and gifts and goodies, they had to drink hot chocolate. Maybe we can twist this idea to drinking a green smoothie first?!
Have fun making some healthy food memories for your family the rest of this holiday season!
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