Summer Greek Goddess Salad

Does anyone else think that greek food is the best EVER? Mmmmm. SO FRESH!

Does anyone else think that greek food is the best EVER? Mmmmm. SO. FRESH!

Food for thought: We live in the richest country, yet we eat the poorest and most processed foods. Remember this. Real is rich. Processed is poor. Choose real. (Same with people;)

So, let me get real and raw for a minute. This is my first official “blog post” where I’m actually writing more than a recipe. I LIVE to share my passion about health and clean food prep with others and to see them grow in understanding, that they too, can do it.  I’ll share my story in another post, but first this is on my heart today:

Here we are in August, when we can get an abundance of veggies at the farmers market. I just want you to GO this coming weekend. Go CREATE a farmers market experience, get some real food, and let me help you food prep it! Make the decision today to stop eating crap and to eat REAL FOOD. I’ll help you. It won’t be perfect. You’ll relapse from time to time. Baby step upon baby step, I’ll help you master food prep, so that it’s no longer an excuse not to eat well and together we will all be perfectly imperfect, and STRIVING to live in an abundance of health.

First, let me ask you a question, because it’s really the root to most problems: Do you believe that your body deserves and is worthy of health, weight control and energy? Let me answer that- yes it does and is. But you don’t and won’t get what you deserve, respect, love, or desire. You don’t get what you feel entitled to or what someone else has. You get what YOU are COMMITTED to and feel worthy of. Truth.

That means you have to get honest and real with yourself if you aren’t in a state of health or in a body that serves you well. It’s because of one reason- You aren’t committed to that. Or, you haven’t been in the past and it caught up with you. I live in that reality and honesty, and no longer in my own denial. As a nurse, I see REVERSIBLE chronic disease and obesity daily. It’s because of what we are eating, but more importantly, what we are NOT eating. And even MORE importantly, it’s because of what we are thinking and feeling that leads to how we treat our bodies.

Let me say something boldly, as I have no other way of being when it comes to health: If you aren’t eating well, exercising and putting your health FIRST, understand this: It’s a selfish and not self LESS act and you are neglecting yourself because you don’t feel worthy of it. Think about this: When your health fails, others will have to care for you. That’s a hard truth for most to chew on.

Your body is the tool you experience everything through! So, you have get real and raw with yourself and your food when it comes to change, and you require help from someone who knows what they are talking about. I’ve seen a lot of sickness. And SO I made the study of HEALTH my passion. There’s HOPE if you are willing to face yourself in the mirror, come out of denial, and change your habits, starting with emotional and mental habits, one day at a time. Our society is SO screwed up in a victim and martyr mentality often thinking, “OH there’s no time for me, no time to eat healthy, no time to work out”. BS! MAKE, SCHEDULE, CREATE your time for you. That is such a victim answer! I call crap on that! No one can build muscle for you. No one can shove good nutrition down your throat. The REAL issue is you do not think that your WORTHY of a great body, mind, and food. IF you did, it would be your priority. It’s the inner crap thinking that gets you in trouble. Remember, the inner head game reflects your outer actions. Go buy some REAL FOOD, and prep it. I’m here to help with honesty some like. And. Some. Don’t. I’m here to give you the tools to master food prep, so that you can be well on your way to an amazing life of health- because your body is TRULY your wealth.

In the meantime layer this GORGEOUS salad in a mason jar like THIS, and enjoy throughout the week (I do not have a pic of it layered in a jar: use a quart wide mouth):

Ingredients BOTTOM to TOP:

Salad dressing (ALWAYS) goes on the bottom of the jar.

Next layer:

7 Kalamata olives

1/4 Red Onion

1/2 Green pepper

1 Tomato

1/2 Cucumber

2 tbsp feta

Torn Romaine

Greek Goddess Vinaigrette:

1/2 c olive oil

1/4 c red wine vinegar

2 garlic cloves- minced

1 tsp dried or fresh oregano

1 tsp sea salt

1/2 tsp ground black pepper

1/2 tsp dijon mustard

Shake and enjoy (My boys love this made with a pomegranate vinegar on just cukes and tomatoes- I’ll see if I can attach the website to order it here)IMG_0435 (3)IMG_0453 (2)

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Egg and veggie quiche cups to GO!

 These. Are. Supremely. SIMPLE.
Preheat oven to 375 degrees

My ingredients: (You can vary as I will with different veggie combos)

12 fresh farm eggs

1 c chopped organic green pepper

1 whole red onion- chopped finely

1/2 c chopped sun dried tomatoes

1-2 tbsp (I prefer 2) coconut oil (this MAKES them- coconut oil TRANSFORMS eggs and mostly everything, and is a great fat to enhance the protein)

Optional: Add 3-5 drops of hot sauce into ingredients before baking.

Salt and pepper (I like garlic salt best)

Line muffin tins with parchment paper, Or simply use a nonstick spray or muffin liner. Fill each cup 3/4 full. This should make a full 12 quiches exactly. Bake for 10-20 minutes until toothpick comes out clean.

Store in a mason jar! 😉 You can also freeze these and reheat in a toaster oven. (We don’t talk about microwaves here. Radiating your food is NOT healthy. Buy a toaster oven)

Clean chicken zoodle soup: Gluten free

 Wow. We had this for dinner tonight and it was SCRUMPTIOUS! All veggies are chopped using a chop wizard, and the zucchini is spiralized.

Ingredients : 8-10 c chicken broth.  2 c carrots, 1 1/2 c onion. 2 c celery. 3 garlic cloves. 2 zucchini (spiralized). 3 c chopped chicken breast or thigh. 4 Roma tomatoes, chopped.  Fresh parsley. Salt. Garlic salt. Pepper.

I added to my Vitamix:

2 c chicken broth

2 carrots

2 celery sticks

1/2 c onion

1 tomato

3 garlic cloves

Purée together on high until warm. (Makes an “orange” broth. It will be frothy. It’s okay- it will disappear.

Combine puréed mixture into a soup pot and add 8 cups of chicken broth, 1 1/2 c carrots, 1 1/2 c celery, and 1 c chopped onion, remaining tomatoes with 3 cups chopped or shredded chicken (Use baked or grilled breast, thighs, whatever your preference is. For this I used a chicken I had baked, then boiled the rest for soup base.) Bring to boil and simmer on low until veggies are soft.

 I like my soups chunky and my veggies not overcooked!

Add a tsp of Himalayan sea salt, several grinds of a garlic salt mill and pepper to taste. I like to add some fresh parsley and the spiralized zucchini last so that it cooks only to just soft. And serve. Leftovers: store in a mason jar for freshness throughout the week.