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Healthy Eating

Two Ways to Make More Money

Posted by on Jun 25th, 2017 in Things I Love and Recommend | 0 comments

Two Ways to Make More Money

Is it just me, or does anyone else feel like the older you get, the faster the world moves?  Just when I think I’ve got it figured out, I run across someone or something that’s better, faster, newer or more slick.  If you work in marketing or social media, or if you maintain a blog, you know exactly what I’m talking about.  If you want to make more money (or if you just want to survive), you’ve got to invest in your career, so you can keep learning and keep up with the world around you. SO,  I wanted to share 2 things that I use and love. One and can help you get better at blogging, and both will help you to earn a little more money. Not like “I’m rich” money, but more like “hey I just had a new pair of shoes” money deposited into my checking account.   Every little bit counts, right?   My First Thing: When I first set up this blog, I relied on the  wonderful community of Food Blogger Pro to help me learn about SEO, social media, photography, and generally any  questions I had about blogging. I truly believe the reason I’m still at it 4 1/2 years later, is because  with their help, I improved my photography, worked on my social media, gradually started to up my traffic, met some more helpful people along the way, and before too long, I started to earn a little bit of an income from this hobby.  Now I’m addicted. It’s been a while since I checked in with Food Blogger Pro, but I tuned into a video bootcamp that they ran a few weeks ago.  Just from watching one tutorial webinar on how to make a video with your iPhone, I’m already so much better and more comfortable.  Really  –check it out!  While I can’t exactly say it went viral, that video did get a few thousand views on my blog and social media in the past few days…     SO – I’m back as a member of Food Blogger Pro, because I want need to learn more and take my blog and career to the next level.  This time I’m  focused on building my nutrition communications business, which my blog is a part of. Whether you’re new to blogging, or  just want an easy way to keep up with all of the changes that seem to happen as soon as you’ve mastered the last new thing, I HIGHLY recommend joining their community.  A year-long membership includes easy to follow videos, tutorials, and more tips and resources than you can ever imagine.  I promise, your membership will pay for itself over and over again.  Click below to learn more about it, but act fast!  Membership closes soon, and then you’ll have to wait for another year to join.  And we know how much can happen in a year!   My Second Thing: This one has absolutely nothing to do with blogging or making videos or anything work related at all.  It’s just a great way to make money by doing what we all love – SHOPPING!!  My sister turned my on to Ebates a few months ago, and I have to spread the love. Just sign up on their website (if...

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Boozy Mocha Nice Cream

Posted by on Jun 21st, 2017 in Desserts, Recipes | 6 comments

Boozy Mocha Nice Cream

Mocha “nice cream” with a shot of Irish cream liqueur is a quick and cool, grownup dessert. Hello my friends!  Today is a good day to try a new dessert, doncha think? – and this one’s a grownup take on “nice cream”, the faux-soft-serve ice cream that’s made with frozen bananas instead of cream.  The Recipe ReDux is celebrating it’s 6th Birthday this month –  and everyone’s bringing bite-sized desserts to the party.  That way everyone gets to satisfy their sweet tooth, and try a few samples!  Hmmm…That actually sounds like a fun idea my next party. Truth. I can easily go overboard with dessert if there’s a whole cake sitting around, but these individual, mini-sized desserts are just perfect.  It would be really awkward if I started digging into everyone else’s portion, wouldn’t it?  Plus, they’re kind of healthy, since they’re made from bananas, and a secret ingredient – avocados – which make this Nice Cream really taste like super-creamy soft serve ice cream. First – does everyone know about nice cream?  It’s the most perfect solution for all of those over ripe bananas that you’ll have all summer long.  Peel them, pop ’em into a freezer bag, and keep them frozen until the moment is right.  Them whip out your food processor, cut those babies up, let them soften just for a minute, and them process them until they turn into soft serve ice cream!  I like mine chocolatey, and for this recipe, I added some instant coffee too.  Here’s how easy it is:     I love this, because it’s kind of like dessert, plus coffee, plus an after-dinner drink, all in one.     The key to nice cream is to serve it quickly.  It can get a bit icy if you make it the day before and freeze it, but if you eat it right away… Oh my.  You’ll never guess it’s not loaded with cream and sugar.     The healthy fat in the avocado makes it even creamier, but it also makes it nice and filling – so just a few bites really leaves you feeling happily satisfied.   PrintBoozy Mocha Nice Cream Prep Time: 10 minutes Yield: 6 servings Ingredients3 frozen bananas 1 avocado, cut into chunks 2 tablespoons unsweetened cocoa powder 2 teaspoons instant coffee (decaf or regular) 1 teaspoon vanilla extract 1 tablespoon maple syrup (optional) Irish cream liqueur cocao nibs (for garnish)InstructionsLet the bananas thaw for a few minutes, and then cut them into slices Place all of the ingredients except the liqueur and cocao nibs into the bowl of a food processor, and process until well combined. Stir once or twice to incorporate all of the bananas and avocado pieces. Process until completely smooth. Spoon into 6 dessert dishes, add a shot of Irish Cream Liqueur, and garnish with cocao nibs 3.1http://cravingsomethinghealthy.com/boozy-mocha-nice-cream/cravingsomethingthinghealthy.com   Have you ever tried nice cream?  What’s your favorite flavor? Don’t forget to stop by and wish the other Recipe ReDux members a very Happy Birthday! Eat...

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1 Minute Tuscan White Bean & Sun-Dried Tomato Dip

Posted by on Jun 10th, 2017 in Appetizers and Snacks, Recipes | 8 comments

1 Minute Tuscan White Bean & Sun-Dried Tomato Dip

Need a quick appetizer for those lazy summer evenings?  This healthy white bean dip literally takes a minute when you use Dorot pre-portioned, frozen herbs Hooray for summer, right?!  I’m fortunate to live in a place where we only have “winter” for about 5 days a year, and when I say winter, it really means the high temps are in the high 50s or low 60s.  It was always my dream to live in a winter-less place when I got old-er and yep, that time is here!  The downside to living in the desert, of course, is summer – when the daytime temps hit the 115 degree range, and the weatherman informs me that it’s still 99 degrees at 10pm.  Yikes!  At least it’s a dry heat… I have to confess, I don’t do a whole lot of cooking in the summer.  Salads rule most days, and any cooking takes place outside on the grill.  My favorite dinners are when I invite a few girls over, and we float in the pool, sip wine from my Govino wine glasses,  (Hello – they float!) munch on snacks and appetizers, and call it a meal.  Being an empty nester has LOTS of benefits! One of my favorite short cut ingredients that always helps to save time and energy in the kitchen is Dorot frozen, pre-portioned herbs.  I love keeping them stocked in my freezer, because it always seems that when I need fresh herbs for a recipe, I’m either out, or they’re limp or moldy, or the ones in my garden are too dried out wilted from the heat and sun.     I love Dorot, because they do all of the chopping and portioning for you.  All you have to do is pop one or two out and into your recipe.  SO easy and convenient! I use them in everything from breakfast smoothie bowls, to crockpot recipes, to this ridiculously easy white bean dip that honestly takes just one minute to make.     Seriously.  Check this out.     Just add some pita chips, or fresh vegetables, and a cool beverage of your choice, and you’re done!  Whether you’re having an impromptu summer cocktail party on the patio, or “dinner” in the pool,  Dorot herbs will absolutely make your life just a little bit easier.     #ad #Make #SummerEntertaining easy with @MyDorot and this 1-Minute Bean Dip https://ooh.li/3ef5d15 #ElevateYourPlate Click To Tweet   Get the full scoop on Dorot, including a full list of all of their herb flavors you can stock up on, how they’re grown, and read about how long they’ll last in your freezer here:       Print1 Minute Tuscan White Bean & Sun-Dried Tomato Dip Prep Time: 1 minute Yield: about 1 1/2 cups of dip Ingredients1 can white cannellini beans, drained well 5-6 sun-dried tomato halves, packed in olive oil with herbs 1 cube Dorot garlic 2 cubes Dorot basil 1/4 - 1/2 cup olive oil 1/2 teaspoon kosher salt or to tasteInstructionsPlace the beans, sun-dried tomatoes, garlic and basil and about 2 tablespoons of olive oil in the bowl of a food processor and process to combine. Slowly add the additional oil until the desired consistency is achieved. Add the salt to taste and process until the dip is smooth.NotesServe with...

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What Really Goes on Inside Your Gut?

Posted by on May 31st, 2017 in Healthy Eating, Nutrition Tips and Topics | 0 comments

What Really Goes on Inside Your Gut?

There’s a lot of work  going on inside your gut, and those bacteria need the right nutrition and a healthy lifestyle too! If you’re like most people, you probably don’t give much thought to your digestive tract unless something’s not working right.  Like when you’re on a vacation in Mexico, and you realize you ate or drank something that you probably shouldn’t have.  Or when you have a stomach bug and have to be on that banana, rice, applesauce and tea diet because everything else is going right through you. Our gastrointestinal tract (AKA – gut) is an amazing thing. No matter what we put into it, it digests it, absorbs what it needs, sends the nutrients off to the right places so that we can keep on going, and gets rid of the rest.  That’s not all it does though!   There’s a world of hard-working bacteria in there Researchers now know that there are over 1,000 different types of bacteria living in our gut, and trillions of individual cells that reside in the large intestine alone. Collectively, these bacteria are known as the microbiome, and they’re the good kind of bacteria. Why in the world do we need bacteria, you ask?  Well, it turns out that these good bacteria play just as important of a role in our health as a healthy diet and lifestyle does.     They help to produce some our vitamins They produce nutrients for the cells in our large intestine They help to maintain the lining of our intestines so stuff doesn’t leak out and bad bacteria can’t get in They help to boost our immune system and maintain good health   In fact, it turns out that most of our body’s immune system is in our gut, and when our microbiome is out of balance – something called dysbiosis, we’re more prone to diseases and conditions such as irritable bowel, chronic constipation or diarrhea, Crohn’s disease, colitis, colon cancer, various allergies, autoimmune diseases, and even insulin resistance, diabetes and obesity.   A few things that cause dysbiosis are long term antibiotic use, certain environmental triggers, stress, and, you guessed it – a poor diet.    How to keep your microbiome happy Luckily, your microbiome likes the same kind of a diet as the rest of your body – lots of fruits, vegetables, and high fiber whole grains. Increasing the variety of these kinds of foods also increases the variety of your microbiome, and more variety, or diversity in the types of bacteria is better.   Some research studies have shown that your gut microbiome will be more diverse if you eat a lower calorie diet. Excess calories over time destroys the diversity.   Make sure you get a good 8 hours of sleep, and work on reducing stress if necessary. Your microbiome doesn’t like to be stressed or tired.   Inoculate! Eating a good dose of probiotics every day helps to keep your bacteria flourishing. Probiotics are the live, active cultures you find in foods like yogurt, kefir, sauerkraut, kimchee, and kombucha. Eat some every day!   If you’re not eating probiotic-rich foods regularly, take a probiotic supplement. For the most bang for your buck, make sure it has a variety of bacteria strains (each one is good for a different...

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How to Make Pretty Refreshing Infused Water

Posted by on May 21st, 2017 in Beverages, Recipes | 10 comments

How to Make Pretty Refreshing Infused Water

Infused water – full of fresh fruit and herbs is not only pretty to look at, it’s super-refreshing as well! First, I have absolutely no idea how a full month has gone by all of a sudden!  I’m so sorry for the lack of posts, but I guess I’ve been really busy, friends! Second, how about these gorgeous infused waters?  It’s getting hot out – the forecast here in AZ is calling for our first stretch of 100+ degrees this week.  Every year I try my best to hold off on turning on the AC until Memorial Day… Stay tuned to see if I break down this week. Today is a Recipe ReDux post day, and the theme is cocktails and mocktails for spring and summer parties, but I’m keeping it really easy and refreshing by sharing some tips and my favorite combos for infused waters.  They’re a great way to stay hydrated and get your 64 ounces of water in, without adding any added sugar or calories at all.     If it’s after 5:00 (I am a little OCD that way), I’m definitely a white wine girl, and I do love the occasional martini or margarita, but in the afternoon, I want something clean and refreshing with zero calories.  Nothing against regular old water, but there is something so much more festive about infused water.  The flavors are so subtle and refreshing, and the colors are just so pretty. It’s clean, healthy, and for some reason, I honestly feel better when I drink infused water. Whenever I have a bounty of fresh fruit, and my herbs need a good trim, I try to keep a bottle in my fridge, and because I make it in small batches, it really does encourage me to drink more water.  I don’t like to keep it for more than a day – so I have a built-in water-drinking goal every day!     You can really use any combo of fruits and herbs to make infused water, but these are a few of my favorites: Strawberry and basil Peach, nectarine and thai basil Cucumber, lemon and mint Pineapple, jalapeno and cilantro Orange and ginger Lemon and lavender Raspberry, blackberry and mint Grapefruit and rosemary     There are no real rules for making infused water – just make sure everything you use is really fresh – no bumps or bruises on your fruit or herbs – ideally, organic.  And just drink up!   Do you have any favorite infused water combos?  Do you aim for you 64 ounces of water each day? Don’t forget to visit the Recipe ReDux members for some additional thirst-quenching recipes! Eat...

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Cool Cucumber Celery and Avocado Soup {Recipe ReDux}

Posted by on Apr 21st, 2017 in Nutrition Tips and Topics, Recipes, Soups | 16 comments

Cool Cucumber Celery and Avocado Soup {Recipe ReDux}

Don’t throw away that limp celery!  Do your part for Earth Day by reducing kitchen waste, and make some soup. Happy Earth Day AND Recipe ReDux friends!  In honor of earth day, this month’s Recipe ReDux post is all about ways to reduce food waste.  While I was thinking about what to write about for this post, I sadly realized that I kind of, sort of, might be guilty of wasting some food.  And I’m pretty sure I’m not alone. According to Grace Communications Foundation, which works to increase awareness of many different food, health and environmental issues, we in the U.S. throw away about 40% of our food supply every year.  Wow.  I hope I’m not that bad – I don’t think I am, but that statistic really made me pause. I’m not so bad with bread (I don’t buy that much, and I usually make breadcrumbs or croutons), or dairy foods (I’m addicted to lattes and Greek yogurt so it goes fast, and my friends are always happy to finish off any cheese as long as there’s wine), but produce – that’s an issue for me.  I so often buy things that look so pretty in the market, and I almost always have a good plan for it, but like most of you, I’m guessing, the day, and then the week, gets away from me.  Before I know it, there’s moldy herbs, limp celery, squishy avocados, and hairy carrots at the back of the produce drawer.  Sound familiar? I love this graphic about creative ways to use up some of that produce that frequently goes to waste.   After looking at all of these great ideas, I was inspired to use up the limp celery and almost too ripe avocado that was hiding in my fridge.     This week I happened to buy leeks because they just looked so springy, and an English cucumber, because it’s just something I buy each week. So much green in my refrigerator!     This chilled soup tastes like a big, fresh salad, that you can slurp up with a spoon.   PrintCool Cucumber Celery and Avocado Soup {Recipe ReDux} Prep Time: 20 minutes Yield: 4 servings Ingredients2 tablespoons olive oil 1 leek (light green part only), washed wall and sliced thin 3 celery stalks, diced 2 cloves of garlic, minced 3 cups chicken or vegetable stock 1 unpeeled English or seedless cucumber 1/2 cup fresh cilantro, chopped 1 avocado, diced 1/4 cup plain Greek yogurt (optional)InstructionsHeat the olive oil in a medium-size pot on medium-high heat, and add the leeks, celery and garlic. Saute the vegetables until tender, about 5 minutes. Add the chicken or vegetable stock and bring to a boil. Reduce the heat and simmer for about 10 minutes or until the vegetables are soft. Chill the soup well, and then transfer it to a blender. Add about half of the cucumber and cilantro and blend well to combine. Add half of the avocado and Greek yogurt if using, and blend again until the soup is smooth. Stir in the additional diced cucumber, cilantro and avocado and serve immediately.3.1http://cravingsomethinghealthy.com/cool-cucumber-celery-avocado-soup/cravingsomethingthinghealthy.com   Happy Earth Day friends! Make sure you visit the other bloggers from the Recipe ReDux to say hi. Eat...

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Spring Egg and Chickpea Salad with Creamy Avocado Dressing

Posted by on Apr 10th, 2017 in Recipes, Vegetables and Salads | 2 comments

Spring Egg and Chickpea Salad with Creamy Avocado Dressing

The creamy avocado dressing with fresh lemon and tarragon makes this egg-topped salad a springtime favorite. Is anyone else out there craving something vegetable-y and healthy that’s NOT soup?  Spring has definitely arrived here in Arizona.  The desert is in full bloom, everyone is sneezing like crazy, and we’ve got temps in the 80s, and even low 90s, which means it’s time to pack away the stock pot, ’cause it’s salad weather!   It’s a good thing I like salads, because I eat them A LOT.  For most of the year, in fact.  My biggest challenge is how to keep them interesting.  Even though I love to cook, I admit I can be a bit lazy when it comes to making dinner night after night, especially when it gets hot, so I really love to make salads that double as a complete meal.  No side dish salads around here. To make it as a staple in my kitchen, they have to provide a good dose of veggies, a bit of whole grain or maybe some beans, a serving of protein, and some healthy fat – in every bite.     I’m currently crushing on this delicious spring salad.  It’s super simple to make, and pretty enough to serve to company for Easter or a spring brunch.  It’s perfect exactly as is for a light meal, or top it with a piece of grilled salmon if you’ve got a bigger appetite.     Have you ever used avocado as a salad dressing?  It provides an AMAZINGLY rich and creamy texture, and it boosts the nutrients in this salad even more.  Plus – hello, lemon and tarragon – who knew you were so delicious with avocados?  Oh, and if you do serve it topped with a piece of salmon, be sure to slather some more of this dressing on it.  Yes.  Please.  More.  Thank you.   PrintSpring Egg and Chickpea Salad with Creamy Avocado Dressing Prep Time: 30 minutes Yield: 2 servings IngredientsSalad 3 hard boiled eggs 4 cups mixed baby greens 1 15-oz can chickpeas drained and rinsed 8 radishes, sliced thin 1/2 large seedless cucumber peeled and sliced thin Dressing 2 tablespoons fresh lemon juice 1/4 cup white wine vinegar 1/4 cup olive oil extra virgin 1 avocado 1/2 tsp sea salt 1 tsp tarragon 1 scallion water (to thin) InstructionsPeel and slice the hard-boiled eggs. Set aside. Combine the greens, chickpeas, radishes and cucumber in a large bowl. Toss lightly to combine. For the dressing, combine all ingredients except for the water in a blender, and puree until smooth. Add water to thin the dressing to the desired consistency. Adjust seasonings to taste. To serve, portion the mixed salad onto 2 plates, and top with egg slices. Drizzle with dressing. NotesAny leftover dressing will keep for up to 3 days in a jar in the refrigerator. It makes a delicious vegetable dip too!3.1http://cravingsomethinghealthy.com/spring-egg-chickpea-salad-creamy-avocado-dressing/cravingsomethingthinghealthy.com   Are you still in soup-season?  Or have you transitioned to salad weather?  Either way… Eat...

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10 Creative Ways to Eat Canned Tuna

Posted by on Apr 3rd, 2017 in Main Dishes, Recipes, Vegetables and Salads | 2 comments

10 Creative Ways to Eat Canned Tuna

Who doesn’t have a spare can of tuna in the pantry?  These super-creative and easy recipes that feature canned tuna are proof that it’s not just for sandwiches anymore! This post was created as part of an ad campaign for Starkist Tuna, but all opinions are my own. I’ll just bet you have a can or two of tuna in your pantry right now.  Am I right?  Are you a light tuna in oil kind of person, or a chunk white tuna all of the time cause it tastes like chicken gal – or guy?  I could actually go either way, depending on the use.  I have absolutely no research on this, but I’m gonna  guess that canned tuna is perhaps the world’s most favorite go-to protein whether you’re on a budget, need something healthy, filling and substantial, or you just can’t think of what to make or eat. Tuna is an awesome source of protein (a 5- ounce can has a good 20 grams), as well as those heart and brain-healthy omega-3 fats. As we probably all know, canned tuna has a nice long shelf life, so it’s great to keep on hand for when you need a healthy fish meal, but don’t have time to run to the fish counter. And canned tuna isn’t just for sandwiches or tuna noodle casserole people – as these recipes from some of my favorite food bloggers clearly prove!  Stock up, step away from the mayo and toaster, and let’s get creative!                           Got a can of #tuna in your pantry? Step away from the mayo and toaster and get creative with these easy recipe… Click To Tweet   Tell me, how many cans do you have?  Watcha gonna do with them? Eat...

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Superfoods Smoothie Bowl with Berries Ginger and Basil

Posted by on Mar 28th, 2017 in Breakfast, Recipes | 6 comments

Superfoods Smoothie Bowl with Berries Ginger and Basil

Let’s celebrate spring and dive into this Superfoods Smoothie Bowl that’s full of berries, ginger, and basil. Thank you Dorot for sponsoring this post!  I was compensated for this post, but I do love this product, and as always, all opinions are my own. Aren’t you so ready for spring?  The birds, the flowers, the smell of fresh mulch and mowed grass, the gorgeous, fresh, colorful fruits and veggies!!  I’m so happy it’s here – and if you’re in one of those places where there’s still some snow on the ground, don’t worry – it’s on its way! Spring is such a perfect time to clear out that comfort food (which always seems like it’s beige), and bring in lots of  bright, beautiful superfoods – especially berries.   Strawberries, raspberries, blueberries, blackberries, even goji berries are some of the healthiest fruits you can eat because they’re so jam-packed with antioxidants, vitamins and minerals.  You can tell by their colors.  Those beautiful reds, blues and purples come from compounds called anthocyanins, and they’re especially good for eye, heart and brain health as we age.     I’m a big believer in starting out the day on a nutritious note, and I love this gorgeous smoothie bowl which is full of berries, kefir – and a fresh surprise flavor of spring from some basil and ginger.  If spring fruit and herbs aren’t quite making an appearance where you live, don’t worry – that’s what the freezer section is for.     In fact, frozen berries and herbs actually work better in this smoothie bowl, because they make it so very thick, frosty and delicious.  Wait, I know you’re thinking – frozen berries, yes, but frozen herbs??  Yes, as in Dorot frozen herbs!  They’re the smart cook’s secret ingredient, and you’ll find them in your store’s freezer section.  I get them at Trader Joe’s or Whole Foods.     They’re SUPER convenient, pre-portioned, and all-natural.  Please run out right now and stock up on them.  I especially love to keep the basil, ginger, garlic, and cilantro in the freezer, because those are the ones that never seem to last when I buy them fresh.     The wonderful folks at Dorot grow their own herbs, and freeze them into pre-portioned cubes.  All you have to do is pop out the number that you need, and you’re good to go.  No washing, peeling or chopping involved. I LOVE the fresh, springy flavor that the basil and ginger gives brings to the berries.  Blend them up with some kefir (another one of my favorite superfoods for it’s probiotics), and oats and you’ve got a superfoods party in a bowl. #ad Celebrate #Spring with a #Superfoods Smoothie Bowl made with @MyDorot #herbs:… Click To Tweet     This smoothie bowl is great for breakfast, but doesn’t it also look kind of delicious for a snack?  Or dessert?   PrintSuperfoods Smoothie Bowl with Berries Ginger and Basil Prep Time: 15 minutes Yield: 1 serving Ingredients1/4 cup old fashioned oats 3/4 cup plain or vanilla kefir 1 cup frozen strawberries 1/2 cup frozen raspberries 1 cube Dorot ginger 1 cube Dorot basil 1 tablespoon honey, or to taste optional toppings: goji berries, unsweetened coconut flakes, chopped nuts, cacao nibsInstructionsPlace all of the ingredients in a blender, and...

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Should you buy organic strawberries and spinach?

Posted by on Mar 21st, 2017 in Healthy Eating, Nutrition Tips and Topics | 10 comments

Should you buy organic strawberries and spinach?

The 2017 list of the Dirty Dozen is out.  Should we be giving up strawberries and spinach, or buying organic? One of the questions I’m most frequently asked is whether it’s worth the extra money to buy organic food.  I’ve written about this in the past, and since the Environmental Working Group just recently published their annual list of the Dirty Dozen and the Clean 15, it seems like a good time for a recap. In case you’re not familiar, The Dirty Dozen and Clean 15 are lists of the top fruits and vegetables with the highest, and lowest amounts of detectable pesticide residues.  This year, strawberries and spinach took the top spots. Some strawberry samples tested contained 21 different types of chemicals (including pesticides, fungicides, insecticides) many of which are linked to cancer, reproductive and developmental damage, hormone disruption and neurological problems. The test results on spinach found similar results – 16 types of chemicals were found in some batches. Seventy-five percent of the samples contained residues of the insecticide permethrin.  At high doses, permethrin overwhelms the nervous system and causes tremors and seizures. In one study, children with detectable levels of permethrin in their urine were twice as likely to be diagnosed with ADHD.   SO what should you do?  First, don’t stop eating fruits and vegetables!  SO many studies confirm that eating more helps keep you healthier, It lowers your risk of multiple types of cancer, heart disease, and diabetes, helps you to maintain a healthier weight, healthier gut, better cognitive skills and you’ll have less risk of Alzheimer’s disease … And so on. IF you can afford to buy organic, definitely do it.  Not only will you be skipping out on the toxic chemicals, but you’ll also be doing something good for the environment and future generations, because organic farming methods favor sustainability. If you have to be selective, and can only buy organic some of the time (or if organic isn’t always available), follow the Dirty Dozen/Clean 15 list, and buy the Clean 15 as non-organic, and the top of the Dirty Dozen list organic. IF you can’t afford organic,  don’t sweat it.  Keep eating fruits and veggies because the benefits far outweigh the risks.  It’s also important to get as much variety in your diet as possible.  Eating non-organic strawberries and spinach once or twice each month is probably not a huge deal, but eating them every day or several times each day dramatically increases your exposure to pesticides and harmful chemicals.   Consider buying #organic for #DirtyDozen, but no matter which kind you buy, the benefits of eating more… Click To Tweet   As you can see from the above list, there are still lots of great options on the Clean 15 list – base your fruit and vegetable choices around these, as much as possible.  Another option that I find less expensive than buying organic fresh strawberries and other fruits is to keep bags of frozen fruit on hand.  It works just as well in a smoothie, on dessert, in yogurt or in oatmeal. Finally,  it’s  always recommended that you wash produce well before eating it, but be aware the the tests done on all of the produce were done as the fruit would be eaten – that means, washed, and...

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