Healthy On The Go, Spotlight Saturday

All right, I’m going to lay it on the line here people. This stuff is not hard, but it does take some effort, work, and just a little bit of planning. So with this post, I’d like to take just a few minutes to share how our family packs healthy snacks on the go.  Like this amazing display of yummy below from Fully Raw👇🏻😮 serious awesome!


The season will determine the snack. I have a specific criteria I like to follow. 

  • It has to be three ingredients or less. 
  • Cover all taste senses; salty, sweet, sour.
  • No more than 30 minutes to make.
  • Each of my children have to be able to carry their own.
  •  Must not require a bath after consumption. 
  • I don’t want to have to have my car detailed because of what healthy on the go they’ve consumed. 

Surely we have seen snacks being smeared on the insides of the windows and crumbs in places that you did not even know existed. 
And As a homeschool mom; making rounds through the county; with what feels like a 14 hour travel trip, I find myself reaching for multiple convenient items so that we have healthy snacks on the go. This looks different for many people, but I really wanted to highlight some convenient options.

  1. Nuts of any kind.
  2. Homemade flax crackers, baby carrots or peppers with hummus.
  3. Mason jar of celery sticks and nut butter
  4. Mason jar salad.
  5. Any fruit in season (not precut) bring a pocket knife.
  6. Lemon infused water with watermelon stevia.
  7. KOMBUCHA drinks.
  8. Pre made tuna salad, egg salad, or potato salad. Using Veganaise or avomayo.
  9. Gluten free wraps and assemble at location.
  10. Rice cakes.
  11. Plant protein shake, my favorite is this one and also these superfood bars.
  12. Hard boiled eggs.

I have a box load of ideas so this list could get really long, you get the idea right? Really, just keep it simple, easy, and think: grab and go goodies!!
I hope that helps, Jackie

 What healthy ideas have you used?

Not Just Juice Pulp

The question I get asked most about juicing is “What can I do with the juice pulp?” Tons of things! Read on for 20 of my favorite uses for leftover …
raw,health,juicing,pulp,recipes,food

Not Just Juice Pulp

Spotlight Saturday, in the kitchen

Spiral vegetable slicer

Zucchini noodles prepared using a spiral slicer

Spiral vegetable slicers (also known as spiralizers) are kitchen appliances used for cutting vegetables, such as zucchinis, potatoes, cucumbers, carrots, apples, and beetroots, into linguine-like strands which can be used as an alternative to pasta.


 Spiralizers usually contain three blades: a round blade for spaghetti, a small flat blade for ribbons, and a large wide blade for spiral strands. Vegetables are clamped between the blade and crank. As the handle turns with a bit of pressure, the vegetable is pressed between the turning handle and the blade, which cuts it into spirals.

Spiralizers are often used to produce vegan or vegetarian meals or to transform high calorie meals into healthier options. Recipes containing spiraled ingredients are available on health blogs, (particularly vegan, vegetarian and paleo) and on social media sites or like this Tangled Thai Salad here.

I have to admit, not only am I learning to love easy, simple and quick creations but I’m also really loving being in the kitchen! And that’s HUGE!

So go spin a veggie, Jackie

P.s. I’d love to hear what you create.

I’m not going to lie…

Living a life, where Real Food takes center stage, can take effort and time.

But. I have good news. It doesn’t always have to. For those of you who are really busy but would love to have some truly easy and healthy meal ideas to throw together, then this post is for you.

For starters, let’s understand what Real Food is. Real Food, for me, is:

Eating as many foods from scratch.
Eating foods that are minimally processed.
Eating foods that are close to nature.
Eating foods that my great grandma Teeny (she was all of 4ft. tall) would make.
Eating foods that rarely come from a restaurant and/or box.
This is how I keep my family healthy. This is what I love. This is what works for us.

But… A life full of Real Food based on those bullet points above takes time. Quite a bit of time, in fact.

Yes, there are quick recipes that can be made in a slow cooker, (we do this on Wednesdays) like this chicken tortilla soup recipe, this grass fed beef recipe, or these vegan quinoa black bean crockpot stuffed peppers. And, with my recent experience in a Raw Food school (with world renowned chef, Russell James), I’ve learned how easily fresh and delicious plant based, raw foods can be made (20 minutes of prep max with about 15 minutes of “creation” time) and how to quickly sear a grass fed steak (a couple of minutes each side and finish in the oven – that’s pretty simple) topping it with a brown sauce, and properly steaming some vegetables for the side. As well, scrambling up some home raised (we have 6 chickens laying two each daily) eggs or blending a smoothie can be a fairly “fast”,  food experience.

Still… even those simplest of preparations actually do take time and maybe more importantly they take forethought. I have to thaw the grass fed meat. I have to wash the organic vegetables, prep, and steam them. I have to make sure I have demi-glace made (and thawed) for the sauce. As you can see, it can still be a bit of a draining experience from thinking about the process to actually making the food, even if the ultimate food prep is only 20 to 25 minutes for a fabulous dinner.

Where am I going with all this? Well, even though I do those things most of the time, there are times I just can’t.

Enter: Real Food Fast Food. I have a stash of foods that qualify for decent, if not great, Real Food, but make the fastest meals ever: Real Food Fast Food.

There’s a very real place in life for Real Food Fast Food. For those days I’m:

  • tired or not feeling like supermom
  • running around all day with no time to make a proper meal
  • running around all day and need food in a cooler (here’s my latest favorite eco-friendly cooler I love)
  • just coming back from vacation (and nothing is thawed or the refrigerator is pretty empty of fresh produce)
  • working extra hard because someone is in need of just a bit more sweetness (attention) (thereby making my CEO of household job busier)
  • needing a simple break from all out warrior planning, prepping, coaching and teaching with a passion that’s on fire. Quite frankly, that’s a tough one to need a break from!

Real Food Fast Food is not food that I want for every meal, every day of the week, because that would be boring and not much fun. Real Food Fast Food is food with a purpose… Real & Fast.

Here is my list of ideas that can help you have Real Food Fast Food meals when you need a break from the kitchen or you simply have no time to spare.

To qualify for Real Food Fast Food, the food must require MINIMAL preparation, if any at all(!), apart from putting it on a plate or in our hand. It should not require cooking or blending either. Real Food Fast Food is food that you can grab (quickly) when you walk in the door from a long day, and feel satisfied by the deliciousness, high nutrition, and not guilty in the least that it took you all of three minutes or 26 seconds to put together. Yes, some of these foods are packaged, but they still include minimally processed ingredients so they make the cut for me. 

Real Food Fast Food Options (Most of these ideas are not to stand alone as a meal. Depending on my mood, I mix and match any of the ideas together to make a satisfying and nutritious meal):

Fresh fruit or frozen fruit
Raw nuts and hemp seeds
Coconut yogurt
Gluten free crackers and homemade avocado butter spreads
Home made dried fruit leather. Mostly mango from our 26,789 mangos on our property
Low mercury canned tuna fish
Bell peppers (I bite into it just like an apple), raw carrots, raw celery  

Raw sprouted almond butter (and other nut butters, especially for dipping with raw veggies and fruit)

Dried fruit, like those holy-&!$&! awesome Calymara figs
Organic coconut oil
Complete Plant Based Protein Shake -Use a shaker cup – add water, complete, a scoop of raw chocolate powder and a few drops of stevia, if desired, and shake it up – no blender required. You can also keep canned coconut milk on hand for adding to complete protein shakes in one of these seriously bad-ass travel mugs, MCT oil or coconut oil, . Put the tight lid on, SHAKE it up. Done. See? That’s fast.

Wild caught fish

Raw Coleslaw

Kombucha
Sauerkraut
Pasture-raised(!) raw egg yolks. You can separate the yolks, usually three at a time, and put them in a shot glass, and chug them down like a handful of pills.
Epic’s Grass fed bison 

Gluten free fig cranberry bars
Sea spaghetti Eat it straight out of the bag for a mineral boost like my daughter does.
High Vitamin Butter Oil
Kit’s organic raw vegan bars
Raw honey
Here are some ideas for combinations to make a meal:
Wild caught salmon roe and a large Ramone Nut Coffee Shake on the side
Gluten free crackers with grass fed butter and raw carrots. Maybe a spoonful of coconut oil on the side.
Organic bell pepper, raw cashew cheeze, raw hummus and nut taco meat
Coconut  yogurt granola Parfaits with high vitamin butter oil, frozen fruit, and hemp seeds
Apple, raw caramel date sauce, and grass fed summer sausage (old German tradition) (a favorite combo for my daughter)
Low mercury tuna fish in a cabbage cup ( the leaf ) with a salad of mixed greens eaten with slices of cucumber
Avocado, sea spaghetti, and a plant protein shake like this one

And if you want to take it just one step further there’s this meal plan too.
So whether you are new at this or you’ve been going at it for a long time, keeping it Real and making it Fast is really the key to your journey.

In good health, Jackie

New Study: “Moderation” is Ineffective for Weight Loss

One of the most misused and least understood messages when it comes to weight loss is “eat in moderation”. A recent study concludes that moderation is not effective in helping people lose weight.

To kick off, there is no standard definition of moderation as it pertains to food consumption. Moderation is a relative term, and as such, it does not provide a clear, objective method to measure calorie intake. Are 10 potato chips a moderate serving? Or should that be 7? Maybe 15? Ask 3 different people and you’ll get 4 answers.

 

The relative meaning of the word moderation is based on people’s individual perceptions. In the study, a group of overweight individuals was asked what a moderate amount of cookies is. Their answers were all over the place.


People are not good judges of what a moderate amount is, and thus, conclude the researchers, should be given more precise instructions.
What do you think about the term “moderation”?

Source: vanDellen et al – How do people define moderation? – Appetite, June 2016

Marinated portobello cashew cheese burgers with herbs,sprouts & tomatoes


Marinated mushrooms:
4 portobello mushrooms

1 tablespoon extra virgin olive oil

1 tablespoon liquid aminos 

1 tablespoon maple syrup
Cashew cheese:

1 3/4 cups cashews

1/2 cup water

1/3 cup nutritional yeast 

Juice from 1 lemon

2 peeled garlic cloves

2 tablespoons miso

Pink Himalayan Salt and Italian seasoning, to taste 
Guacamole:

2-4 avocados (I use Hass)

1 juiced lime

1 Roma tomato chopped (optional)

1/2 medium red onion minced

1 Tbs pink salt

2 Tbs fresh ground black pepper

1/2 tsp chipotle powder

Toppings:

Sliced tomatoes

Fresh chopped chives, spinach and parsley 

Anything else your heart desires 
To marinate the mushrooms: rub them down with the olive oil and liquid aminos then place in your dehydrator or oven at its lowest temperature for about 3 hours, or until they have softened and darkened and smell amazing. 

Sidenote:I ate mine RAW and they were amazing!
While they are marinating, make the cashew cheese: blend all the ingredients until smooth and thick. Taste and adjust accordingly. Scoop into a bowl lined with cheesecloth and let it sit somewhere for at least 2 hours (or, if you’ve got time, let it age for a few days).
When everything is ready, spread your cheese and guacamole generously onto your mushroom tops and bottoms of the inside (like you’re spreading on a bun) and layer with herbs, sprouts, thinly sliced red onion and tomatoes. You can double-shroom it (that is now a term) if you want, and/or use fresh mushrooms instead of marinated. Note: you’re gonna have lots of left over cashew cheese. Let it sit in a quiet spot overnight then put in the fridge and eat within a week.