Do your part to save your life…

Posted by on Sunday, February 26th, 2017

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Nobody wants cancer, but in the U.S. one in every two men and one in every three women will get it at some point in their lives.

February is National Cancer Prevention month, and although there are no guarantees—we all know those who have developed the disease through circumstances beyond their control—science has shown us that many cancer cases are preventable through practical, healthy lifestyle choices.

The Harvard School of Public Health estimates up to 75 percent of cancer deaths in the U.S. could be prevented, while the American Cancer Society declares about 60 percent of American cancer cases to be preventable.

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Movement, nourishment more important as you age

Posted by on Tuesday, February 21st, 2017

Healthy-Aging---Part-1

Aging is a fact of life. So let’s talk about how to stay as healthy as possible for as long as possible, making the most of our years. “Age is just a number.” On our Tanita scale it gives us a health age. It is very encouraging when that’s younger than our chronological age. However, it doesn’t take our blood pressure or cholesterol or stress level or sleep habits or lifestyle into account. It does, in fact, consider your weight, your percent of body fat, and your waist circumference. Now is a wonderful time to consider how your lifestyle can help improve your chronological age and improve your future.

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Eating clean 101

Posted by on Thursday, September 15th, 2016

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Are you eating clean? What does that mean? Does it mean you’ve washed your food or your hands? Bought organic or grass-fed? Why is it important?

Here’s the truth: Clean eating is the concept of eating whole unprocessed foods, the way nature delivers them. It’s not a diet, it’s a lifestyle. It’s being mindful of food and how it’s prepared one meal at a time. 

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Enjoy healthy comfort food this winter—recipes

Posted by on Tuesday, January 26th, 2016

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Don’t let the winter blues keep you from eating nutritious meals. Chili is a wonderful way to satisfy the desire for comfort food, and here are some recipes that give you plenty of veggies at the same time! (Click here to view the entire newsletter.)

Healthy Pumpkin Chili
Serves 4
  1. 1/2 cup vegetable broth (or 1 tablespoon olive oil; for sautéing)
  2. 1 large onion, chopped
  3. 2 cloves garlic, minced
  4. 2 bell peppers, chopped (any color)
  5. 1 28-ounce can of diced tomatoes
  6. 1 15-ounce can black beans
  7. 1 15-ounce can pinto beans
  8. 1 15-ounce can pumpkin purée (not pumpkin pie filling!!)
  9. 2 cups vegetable broth
  10. 2 tablespoons chili powder
  11. 2 teaspoons cumin
  12. 2 teaspoons paprika
  13. 1 teaspoon salt
  14. 1/2 teaspoon cinnamon
  15. dash of cayenne pepper or red pepper flakes (optional)
  16. juice from 1 lime
  17. toppings: cilantro, avocado, jalapeños, sriracha, crushed tortilla chips
Instructions
  1. In a big pot, heat up the vegetable broth.
  2. Sauté the onion and garlic until translucent, about 5 minutes.
  3. Add in the bell peppers, cook another 5 minutes. Add in the canned tomatoes, beans, pumpkin, vegetable broth and spices (excluding the lime until the end). Stir until well combined.
  4. Bring to a slight boil, turn down heat and cover to let simmer about 15-20 minutes.
  5. Turn off heat and stir in the fresh lime juice.
  6. Serve immediately with your favorite spices.
Source: TheGlowingFridge.com
Paula Deen’s Taco Soup
12-16 servings
Ingredients
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Directions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.Source: FoodNetwork.com

 

Winter Vegetable Chili

Serves 6-8

1 recipe simmered pintos (http://cooking.nytimes.com /recipes/1016030-a-big-pot-of- simmered-pintos)

2 tablespoons grapeseed, sunflower or canola oil

1 onion, finely chopped

1 large or 2 medium carrots, cut in small dice

1 red pepper, diced (optional) 2 large garlic cloves, minced

3 tablespoons mild ground chili (or use hot, or use more)

1 tablespoon lightly toasted cumin seeds, ground

1 28-ounce can chopped tomatoes

1 teaspoon dried oregano, preferably Mexican oregano

2 tablespoons tomato paste dissolved in 1 cup water

2 cups diced winter squash (about 3/4 pound)

Salt to taste
1⁄2 cup chopped cilantro

Grated cheddar or Monterey Jack, or crumbled queso fresco for garnish (optional)

Step 1

Time: 1 hour 30 minutes Yield: Serves 6 to 8

PREPARATION

Heat the beans on top of the stove in a large soup pot or Dutch oven.

Step 2

Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.

Step 3

Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn’t settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.

Step 4

Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco.

Tip

Advance preparation: The simmered beans can be made 3 or 4 days ahead and the chili will keep for 3 or 4 days in the refrigerator. You will probably want to thin it out with water is it will continue to thicken. It freezes well.

Source: NYTimes.com

 

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