I am pleased to share with you a link to my guest post over at Delicious Obsessions: Eight Excellent Low-Carb Fruits.
I think it’s important to realize that just because God made fruit, does not mean it is okay to eat as many as we want. Fruit sugar (fructose), is still sugar, and it will affect blood sugar levels just like any other sugar and should be limited. Continue reading
I recently shared my article, Reasons to Limit Fructose Consumption on my Facebook page, and I had someone ask me a really good question:
What fruits have less fructose because I like to have smoothies?
So, Suzanne - this post is for you! Continue reading
Shared with permission from Natural News…
Did you know 90% of the typical American grocery bill is spend on processed foods? Processed foods are loaded with preservatives and additives that are, quite frankly, ruining our health. These “foods” - if you can call them food - have a longer shelf life due to the dozens of chemical additives. But at what cost?
Here is a “Top 5″ list of additives to avoid and why… Continue reading
Raise your hand if you can eat organs without flinching. I’m talking a heart on a plate. Could you do it?
I didn’t think so.
Traditional food cultures included not just your typical animal food sources (meat, milk, eggs), but organs as well.They knew what scientists are now able to prove: organs are full of concentrated amounts of vitamins and minerals and are the most nutrient-dense foods available.
Dr. Weston A. Price discovered that natives ate fresh organs full of vitamins A and D to keep them healthy, fertile, and able to maintain pregnancies with rarely a miscarriage or stillbirth. Continue reading
I prefer cast iron for cooking, but baking? Give me stoneware, or give me death! I love using my stoneware for making everything from Pumpkin Cookies and Coconut-Orange Macaroons to Chia Banana Bread and Granola (no burning!).
Reason #1 - Perfect Crusts
My favorite reason for using stoneware is the amazing crusts that they produce. I am so glad to have white, soggy bread, pie, and pizza crusts behind me. Now, I have nicely-browned crusts that hold their shape.
Reason #2 - Magazine Muffins
Not only are they browned on the top, but the entire muffin has a nice golden crust to it. They stand nicely on their own without slumping over.
Reason #3 - Non-Stick Surface
Once you season your stoneware, you’ll have a non-stick surface that won’t wear out. Unlike Teflon, which non-stick surface peels off the pan, stoneware lasts. Continue reading
I don’t know about you, but I need energy. With two small children to homeschool, a household to run, a husband to care for, groceries to buy, and food to make, my days are full (did I mention we have a dog, a cat, two goats and 64 chickens??). I do pretty well if I take my supplements, eat right, and get enough sleep.
But every once in a while there’s a day where I have not had enough sleep, yet I still need to drum up enough energy to get through the day.That’s when I need GreenZILLA to lift that fog.
GreenZILLA is an energy drink - but unlike the other energy drinks out there made with aspartame, high fructose corn syrup, sucralose, and other artificial sweeteners, GreenZILLA uses healthy sweeteners like stevia and xylitol in a whole food base.
It’s simply a calming energy. Yeah, sounds odd, but you have to feel it to believe it. I wish I could invite you all over for a swig!
Many energy drinks contain USP synthetic caffeine which causes the jitters. Not GreenZILLA! Continue reading
It’s pretty common knowledge that calcium is an important mineral for bone growth and mineralization. We also need calcium to support nerve function, for healthy muscles, and to clot blood.
But when it comes to the best sources, the amount of calcium we need, and things we do that decrease calcium absorption, we are often left in the dark.
Or worse - lied to. Continue reading
I love summer. My kids love to play outside, and I can sit in the sun with my laptop and soak up the Vitamin D. It’s so comforting to have the sun on my skin, knowing not only does it feel good on the surface of the skin, but the Vitamin D that is being produced is doing the inside of my body good, too.
Then autumn rolls around, and winter, and I am worried that my family isn’t getting enough Vitamin D. We switch from fish oil - which has omega-3′s, but not Vitamin D - to cod liver oil which does contain Vitamin D. Since regular cod liver oil contains low amounts of Vitamin D (as opposed to fermented which is a more concentrated form and contains lots more Vitamin D) it’s essential I add food sources of Vitamin D to our diet.
So why am I so careful to add Vitamin D to our diet? My biggest personal reason is because it’s vital for a healthy immune system.
I am sure you’ve noticed that colds and the flu is more prevalent during the winter months when we are covered up more due to the cold (at least here in New England!). Our skin isn’t exposed to as much sunlight.
Find out what else Vitamin D is also needed for, learn about Vitamin D deficiency, what the best food sources of Vitamin D are, what interferes with Vitamin D absorption, and what enhances Vitamin D absorption… Continue reading
Oils and fats are not created equal.
One of the biggest mistakes I made when beginning my journey to health was cooking with olive oil. The next mistake I made, once I had transitioned to cooking with coconut oil, was using coconut oil for the occasional frying that I do.
While olive oil is super for salads, and coconut oil is preferred for cooking, there are better fats for frying - those with higher smoke points. I now use palm shortening when I fry foods: read my review for palm shortening here. Continue reading
