Pesticides – are they worth the risk?

The top three reasons I am against pesticides.

  1. I do not believe they have been proven to be safe.
  2. There ARE other “Organic” options  – and the ORGANIC items TASTE BETTER, too!
  3. Why risk it?
Organic Sweet Potatoes, "Pan Fried" in an iron skillet  with nitrite free bacon grease

Organic Sweet Potatoes, “Pan Fried” in an iron skillet with nitrite free bacon grease

Something about my previous food choices was not allowing the nutrients in the foods I ate to feed and nourish my body.  I am certainly no chemist, but I AM an expert in knowing my self.  I know I ate less than many other “normally weighted” friends and family.  I know I could not lose weight even by eating less and exercising more.

It’s interesting – and worth some investigation – to know that when I gave up all the chemical-laden foods in my previous diet, I began to lose my excess weight, and I began to FEEL nourished.

I recently began following the Organic Consumers Association (OCA) to learn more about this.  They recently posted an article regarding pesticides commonly found on US Produce, that the European Food regulators have questioned.  You may also want to look at The Environmental Working Group (EWG)’s  annual Shopper’s Guide to Pesticides.

According to their research, some of the food items where the pesticide was detected most often are:

  • Broccoli (60 percent)
  • Cauliflower (59 percent)
  • Grapes (51 percent)
  • Spinach (48 percent)
  • Lettuce (34 percent)
  • Potatoes (33 percent)
  • Sweet bell peppers (32 percent)
  • Cherry tomatoes (21 percent)
  • Apples (20 percent)

The decision by Europe’s top food safety agency to call for new restrictions on two pesticides common on conventionally-grown U.S. produce because they “may affect the developing human nervous system” in young children underscores the danger of reliance on pesticides.  I encourage you to read more, and – of course – to buy organic items whenever you can.

Or – you can ignore this – but …. REALLY, Is it worth the risk?

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Holiday Baking Traditions Revised!

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Confession:  I spent decades working in the retail grocery business, and I know that this weekend the baking aisles are packed with people buying up all the ingredients to bake cookies and Christmas treats.  I no longer get cravings for sweet treats (No, I cannot believe I really said that – but it is true!)  But this time of year, I miss the ACTIVITY of preparing sweet treats to share with friends and neighbors. So … here’s the plan:

I have created a PINTEREST account, devoted to “Holidays done the Paleo Way”.  There are some interesting recipes I’ve found.  Many I have tested.  Others are on the list.  I will make every effort to make them with organic ingredients – because I feel better when I do!

So … I’m off to join the others at the supermarket!

Happy Holiday Traditions 🙂

Let me know if you have others that I should add to the list!

Healing with Good Nutrition

Once upon a time, I really DID enjoy fresh baked breads and steamy hot oatmeal and fresh made pasta, too.  Ahhhh – It seems so long ago!

It was exactly 2 years ago that I gave up all that up – on the advice of a nutritionist/blood work analyst who quickly declared “NO MORE GRAINS FOR YOU”!   I followed his advice – and adhered to a fasting period, followed by an extremely restricted “elimination diet” and plenty of supplementation.  My focus was on becoming gluten free.  I was strict with myself and diligently followed the plan, but still was experiencing inflammatory responses that could not be explained.

About 6 months later, with the help of my friends at DLUX (evolutionary personalized training) in Crown Point, Indiana I discovered the PALEO diet, with a “30 Day Challenge” following the “Whole 9” program.  Wow!  Their combination of nutrition and exercise will transform your overall health!  It did mine!  I had already eliminated most grains, sugar, alcohol, dairy and processed foods.  Legumes (soy, bean) and rice were the last to go.  I began working out twice a week – about 1/2 hour each session.  And I began to heal!

I still have more healing to do – but, I have no doubt that I am on the right track.  I feel better than I have in 20 years; my inflammation and a host of other ailments have disappeared from my life –  I have more energy than I have ever had – my blood work is so greatly improved – and I am sleeping like a champ!

Good nutrition advice IS hard to find – but it can change your life.

Thanks 🙂

Inflammation …

The way I see it, we can invest in good quality foods now – or we can pay the price with ill health later.

“Eat Local Grown” posted an article called “Top 10 Inflammatory Foods to Avoid Like the Plague” that helps me understand why I feel so much better following a paleo diet.  If you can find some time, I really think the article is worth a read!

http://eatlocalgrown.com/article/12131-top-10-inflammatory-foods-to-avoid-like-the-plague.html

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They propose that we should incorporate more natural anti-inflammatory foods in our diets, and also avoid or cut down on foods which are known to promote inflammation.  Their TOP TEN:

1. Sugars

2. Common Cooking Oils

3. Trans Fats

4. Dairy Products

5. Feedlot-Raised Meat

6. Red Meat & Processed Meat

7. Alcohol

8. Refined Grains

9. Artificial Food Additives

10. Any food that you are sensitive to. Many people are sensitive to certain foods but are totally unaware of it. Unlike food allergies whereby symptoms usually come fast and furious, symptoms caused by food intolerance may take a longer time to manifest. Consequently, when symptoms of food intolerance do appear, they are often brushed off as common minor ailments such as tiredness and headaches. But repeated, long-term exposure to food that irritates can cause inflammation and lead to chronic diseases.

What do you think?

Wowsa! It’s Paleo Organic Spaghetti Squash with Grass Fed Organic Beef Bolognese!

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Paleo Organic Spaghetti Squash with Organic Grass Fed Beef Bolognese

I love dishes that I can make ahead of time, and heat up at the end of a long day for a great meal.  This is one of my favorites.  On Sunday I baked a spaghetti squash and made a terrific beef bolognese sauce.  Tonight all I had to do was heat up the oven, and pick some fresh herbs from my indoor winter herb garden.  There you have it!  Dinner!

  • 1 Organic Spaghetti Squash, baked and prepared ($7 from Produce Depot)
  • 1 Tablespoon Organic Coconut Oil
  • 1 Organic Green Pepper, diced (<$1 from Meijer)
  • 1 Organic Onion, diced (<$1 from Herb Thyme)

If you have never baked a spaghetti squash, don’t worry.  It’s very easy to prepare.  Just google it!  There are plenty of instructions out there.  My squash was very large, and took over an hour to cook – at 350F.  While the squash was baking,

Paleo All Natural Pork Chop Dinner Tonight – so Simple!

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Paleo All Natural Pork Chop Dinner

I found some Coleman, Natural Bone In Pork Chops on my last shopping trip – and found a great recipe that is oh so simple!

  • 4 Coleman Natural Bone-in Pork Chops (@ $19 at Meijer)
  • Organic Garlic Powder
  • Sea Salt and Fresh Ground Black Pepper
  • Smoked Paprika
  • Organic Coconut Oil

I seasoned the chops up, let them set while I prepared my sides and then fried them up in my iron skillet.  Serve with greens (I sautéed fresh organic spinach and leeks in the pan juices) and added a simple “Smashed” Cauliflower – steamed and then seasoned with Grass-Fed Butter. YUM!

And now I am nourished – AND I have time for the holidays!!!

Click here for the original recipe from MMM Paleo:

http://www.mmmmpaleo.com/2013/06/pan-fried-pork-chops.html

Serves 4 very hearty appetites @ $4 each

Paleo Herb Crusted Pork Loin Roast

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Paleo Herb Crusted Pork Loin Roast

Yes.  I was so happy to see Coleman’s Natural Pork in the counter at my local Meijer.  I think you could use this seasoning with other meats, but it was absolutely perfect for the pork roast.  I found this recipe at the paleomom.com site … and modified it just a bit.  Let me know what you think.

  • 1-1/2 lb. Coleman Natural Pork Center Loin Roast (@ $9 from Meijer)
  • 1 T Fresh Rosemary, chopped
  • 1 T Fresh Thyme, chopped
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Cracked Black Pepper
  • 1 teaspoon Lemon Zest
  • 1/4 teaspoon Paprika

Preheat oven to 350.  Blend spices in a small food processor to create a rub.  Massage the rub over the entire roast.  Place roast fat side up on roasting pan.  Cook 20 minutes per pound – until internal temperature reaches 160F.  Remove roast from oven and let rest for 10 minutes before serving.

Serves 4 at approx. $3 per serving

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I had some fresh organic spinach and organic grape tomatoes – made the perfect side for this dish!