Category: Low Carb

The Benefit of Green Peas

peafacts

I never minded cleaning my plate when I was a kid.  I actually liked eating my vegetables, but I never had any idea how much good they were doing!  I am especially amazed by the number of things that green peas can do for your health.

One of the most important things that peas provide us Vitamin K.  It plays a vital role in your body because it:

  • helps the blood clot – preventing excessive bleeding;
  • helps anchor calcium inside the bones which helps prevent osteoporosis; and
  • helps to restore strength to bones following steroid use.

Peas contain such high quality protein that commercial protein powders have begun using it as an alternative to soy or whey based protein.

  • Coumestrol, a phytonutrient in Peas, has been shown to reduce the risk of stomach cancers
  • The Pantothenic Acid in peas supports the energy producing cells in the body and play an important role in adrenal function
  • A cup of peas is just 81 calories, has no cholesterol, they are good source of soluble as well as insoluble fiber
  • A cup of peas provides 16% of RDA of folates. Folates are one of the B-complex vitamins required for DNA synthesis inside the cell
  • Fresh green peas are very high in Vitamin C.  A cup has 67% of the daily requirement.
  • Peas contain phytosterols, which helps lower cholesterol levels
  • A cup of peas is also high in antioxidants like carotenes, lutein and zea-xanthin as peas1well as vitamin-A (25.5% of RDA). Vitamin A is required for maintaining healthy membranes, skin and eye-sight, and protects against lung and oral cavity cancers
  • Peas are also good in many other essential B-complex vitamins such as niacin, thiamin, and pyridoxine. Furthermore, they are rich source of many minerals such as calcium, iron, copper, zinc, and manganese

Looks like I am going to mix a cup of green peas in with my quinoa for lunch tomorrow!  Yum!

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

 

Creamy Avocado Bomb Sauce

This sauce, found on Pinterest,  could be used on anything from salad, to tacos, quesadillas, taquitos, egg rolls, or just eaten with chips.  The best part is you won’t need to feel guilty, at least about the dip…

  • 1 avocado
  • 1/2 cup plain Greek yogurt
  • 1/2 to 1 jalapeno
  • 3 cloves garlic chopped
  • 1/2 bunch fresh cilantro
  • 1/2 fresh squeezed lime
  • Pinch of salt
  • Freshly ground pepper
  1. Wash ingredients well, especially the cilantro because it can hold in a lot of dirt.
  2. Cut lime and avocado in halves. 
  3. Remove the avocado seed
  4. Scoop the avocado from its shell in put into Vitamix or food processor.
  5. Add 1/2 cup plain Greek yogurt, 1/2 jalapeno, 3 garlic cloves, pinch of salt and 1/2 bunch of cilantro into Vitamix/food processor. 
  6. If you do not like your dip/dressing super spicy, remove seeds of jalapeno beforehand.
  7. If you want it extra spicy, add an entire jalapeno or substitute a habanero or hotter pepper.
  8. Squeeze 1/2 lime into mix. 
  9. Blend for 3 minutes.
  10. Do a taste test. You may need to add more salt, pepper or lime juice, depending on your personal taste. 
  11. If you would like a thinner sauce, if you are using as salad dressing, add just a touch of water to thin out. Start with a tablespoon and thin a bit at a time.
  12. Blend another 1-2 minutes.
  13. Pour into a sealed container, refrigerate until ready to eat.

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

Almonds Rock!

I love almonds!  They are easily thrown into my Vitamix to make almond meal, almond flour or almond butter to spread on my morning toast, added to my smoothies to add healthy fat & as a protein boost, and, as it turns out, they are great for your health!

I’m going into the kitchen now to grab a bowl to munch on during the football games.  A much healthier alternative to our usual chips & dip!


If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

Best Way To Cook Cauliflower Rice

how-to-make-cauliflower-rice-graterAnyone who has tried to diet, lose a few pounds, or who just wants to cut down on the many, many carbohydrates in the average American diet has likely heard of substituting white rice with cauliflower grated down into a low-calorie, gluten-free rice substitute that is also a good source of protein, fiber, and vitamins C, K, and B6.

I have yet to master “cauliflower rice.”  The methods I have used so far have left me with either a pile of mush (something close to Cream of Wheat) or rock hard mini chunks that in no way resemble rice…UG!

Thankfully the test kitchen at epicurious.com did the hard work of trying out the many methods we’ve all seen on pinterest and gave us the method that they found to be the best tasting and closest in consistency to rice so that home cooks like me can stop screwing it up so badly.  The one thing that they did note, for consistency, was that they added olive oil to all preparations (except raw).

cookingcaulirice

The following is taken directly from the article found at http://www.epicurious.com:  The Best Way to Make Cauliflower Rice; by   04.22.16

COOKING METHOD 1: NONE

They tasted the grated cauliflower in its natural state, as it is sometimes added to couscous-like salads raw and simply tossed with a rich, acidic dressing that helps break down some of its tough structure. But although the raw form is the easiest—no cooking required—it had a crunch that was too vegetable-like to approximate rice.

Epinion: Raw cauliflower rice is crunchy, and works to add texture to a salad, but it doesn’t mimic cooked rice.

COOKING METHOD 2: STEAMED IN CHEESECLOTH

Steaming the grated cauliflower is the most minimal cooking process. But since the cauliflower granules are so small, they had to use several layers of cheesecloth to hold the cauliflower in the steamer basket. The texture here was great, and the flavor was clean and fresh, very similar to the blank canvas of white rice. But removing the tiny cauliflower pieces from the cheesecloth was a pain, and some cauliflower rice was lost in the process.

Epinion: This process yields great results, but it’s too fussy.

COOKING METHOD 3: STEAMED IN WATER, THEN GRATED

They then tried steaming the whole cauliflower florets first, using a traditional steamer basket set into a medium-sized pot. Once cooled, the cooked cauliflower was grated. Although this greatly simplified the process, the cauliflower rice tasted waterlogged and was mushy.

Epinion: Steaming whole cauliflower florets doesn’t work.

COOKING METHOD 4: COOKED IN WATER

Next they tried cooking the grated cauliflower as if it were traditional rice: they added the grated cauliflower to a small amount of simmering water, covered the pan, and let the cauliflower cook until the water evaporated. Again, this yielded watery mush.

Epinion: Cauliflower rice shouldn’t be cooked the same way as rice.

COOKING METHOD 5: BOILED

Not wanting to give up on the ease of water-cooking, they tried dunking some of the grated cauliflower in a pot of boiling water and then in ice water to try out quick-blanching. But yet again, the cauliflower rice was wet and squishy.

Epinion: Water + tiny granules of cauliflower rice = soggy cauliflower.

COOKING METHOD 6: MICROWAVED

They placed the grated cauliflower into a microwave-safe bowl, stirred in the tablespoon of oil, covered the bowl tightly with plastic wrap, and cooked for about 3 minutes. And viola! Super easy, delicious texture with distinct rice kernels, and clean flavor, very similar to the steamed version, minus the mess of the cheesecloth.

Epinion: For the easiest and cleanest white-rice—esque cauliflower, use the microwave.

COOKING METHOD 7: SAUTÉED

Finally, they tested high-heat methods of cooking the cauliflower, heating up the olive oil in a pan and sautéing the grated cauliflower until lightly cooked. The taste was much richer than the microwaved cauliflower (or any of the boiled/steamed versions), but the cruciferous flavor was much stronger.

Epinion: For a sweeter, more cauliflower-forward rice, sautéing is a great option.

COOKING METHOD 8: ROASTED

For the final test, they tossed the grated cauliflower with the oil, then roasted it on a baking sheet at 400°F for about 12 minutes. This version had the sweetest flavor, thanks to the caramelization of the cauliflower. But again, that earthy, cauliflower funk was much more apparent than in other cooking methods. Cauliflower rice made this way makes a great side dish on its own, seasoned simply with butter, salt, pepper, and perhaps some cheese, but for a white rice alternative, the microwaved rice was the clear winner.

Epinion: For a quick-cooking, caramelized cauliflower side dish, roasting is the way to go.

I can see now that my mistakes were:

  • I wasn’t adding any olive oil when cooking
  • I was adding too much water
  • I was overcooking the riced cauliflower in the microwave

Knowing where I failed, plus taking the expert advice of the Epicurious test kitchen, convince me that my next attempt at cauliflower rice is going to be much better!

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too: https://www.facebook.com/ThisGirlLovesHerFood

Cauliflower Pizza Crust

Pizza is my weakness anytime I’m trying to lean out.  The ooey, gooey, cheesy goodness just warms my insides at the mere mention.  But I know it also will leave me bloated and sorry I gave in to my craving afterward.  This crust, from Eat. Drink. Smile. solves that problem!

CAULIFLOWER PIZZA CRUST RECIPE

INGREDIENTS:

  • 1 cup riced, then cooked cauliflower
  • 1/2 cup grated parmesan cheese
  • 1 egg, beaten
  • 1 tsp italian seasonings
  • 1/2 tsp crushed garlic
  • 1/2 tsp salt
  • 1/2 cup shredded mozzarella cheese (for topping)
  • pizza sauce & additional toppings of your choice

DIRECTIONS:

  1. To rice the cauliflower, cut florets into chunks and pulse in a food processor until you see rice-like bits. You could also use a cheese grater to produce the tiny pieces. Do not over process, you don’t want mush.
  2. Microwave the riced cauliflower in a bowl for 5-8 minutes depending on your microwave. No need to add water. After microwaving, transfer riced cauliflower to a fine mesh strainer and drain completely, gently pressing out excess water. Once drained, transfer riced cauliflower to a clean dish towel and wrap the sides around the cauliflower while gently pressing out excess water. This drying process is important!
  3. One large head of cauliflower will yield about 3 cups of riced cauliflower. Use it to make more pizzas immediately, or store in the refrigerator for 2-3 days.
  4. Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
  5. In a medium bowl, combine 1 cup riced, cooked cauliflower, 1 egg and your parmesan cheese. Next, add Italian seasonings, crushed garlic and salt. Making sure everything is well mixed, place your “dough” on the cookie sheet and pat out a 9″ round. Be sure not to press it too thin as it’s easy to create holes.
  6. Bake your dough at 450 degrees for 15 minutes.
  7. Remove from oven. Add sauce, mozzarella cheese, and your favorite pre-cooked toppings to your pizza. Place pizza under broiler just until cheese is melted, be sure to keep an eye on it!

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too:https://www.facebook.com/ThisGirlLovesHerFood

Weeknight Salmon in Parchment

For all of us trying to get more fish, and heart-healthy Omega-3’s, into our diets, this quick and easy recipe from Tastemade (the link takes you to the video – which is handy if you have trouble folding the parchment) takes 15 minutes from prep to cook to table!

INGREDIENTS

  • 30-inch long piece of parchment paper
  • ½ bulb of fennel, thinly sliced
  • 1 large scallion, cut into 2-inch-long pieces
  • 4 oz salmon fillet
  • Salt
  • Paprika
  • 1 slice lemon
  • ¾ Tbsp butter
  1. Preheat oven to 425ºF.
  2. Fold parchment paper in half and cut out a large heart shape. Fold open the heart.
  3. In the middle of the right side of the heart, place 3–4 pieces of scallions and a few pieces of fennel. 
  4. Place the salmon skin-side down on top of the scallions and fennel. 
  5. Top salmon with salt, paprika and the lemon slice. Add the pat of butter on top.
  6. Fold the heart-shaped paper over the fish until the edges meet. (This means the crease will lift off the table.) Begin overlapping folds from the top left and work your way around to the bottom left, at which point you can twist it or paper clip it.
  7. Transfer to a baking sheet and place in oven for 8 minutes, or until meat thermometer reads 140ºF. Serve in the bag on a plate.

Toss a salad together while the salmon is baking and you’ve gotten a completely healthy meal on the table in under 30 minutes on a weeknight!

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too:https://www.facebook.com/ThisGirlLovesHerFood

Cold Outside? Warm Up Your Insides!

its-freezing-pnts-brrr-9666002I’ll be honest, cold is relative to where you are in the world.  Today I’m thankful to not be in Central or Eastern Europe, which is seeing temperatures as low as -30°C (-22°F).  Brrr

Here, in Irvine, CA today it is 62°F and raining which means I am under a warm blanket with my two Labrador Retrievers snuggled up beside me and the fireplace on as I sip on some coffee laced liberally with some Bailey’s Irish Cream.  I use the words, “I’m freezing” in nearly every conversation I have today, but I am loving this weather.  At this time last year, we were heading into what was billed as the hottest February on record with day after day of temperatures in the upper 90’s that led to 2016 being called one of the hottest, if not THE hottest year on record, so excuse my exaggeration with the term “freezing” as, in order to be cold last year, I had to have my air conditioner running.

Today I saw a picture at one of my favorite websites, www.bonappetit.com, for Chili Colorado, that made my mouth water.

colorado-chili-1-of-1

I hadn’t yet decided what to make for dinner, but, after seeing this picture, no further searching was needed.  This will definitely be dinner, and a couple of workday lunches as well!  I am not a big pork fan, so I’ll be making the beef option.

***Note I always trim all of the visible fat away so that the meat is as lean as possible.

Rick Martinez’s Mom’s Chili Colorado

  • 5 Dried Ancho Chilis
  • 2 Dried Pasilla Chilis
  • 2 Dried Guajillo Chilis
  • 8 Cups Chicken Stock (3 Cups + 5 Cups Separated)
  • 2-3 Pounds Boneless Pork Shoulder (or 2-3 Pounds Boneless Beef Shoulder)
  • Salt and Pepper
  • Oilve Oil (My substitution for Vegetable Oil)
  • 6 Cloves Garlic Chopped
  • 2 Bay Leaves
  • 1 TBLS Ground Cumin
  • 2 tsp Chopped Fresh Sage
  • 2 tsp Chopped Fresh Oregano

Now Let’s Cook!

  1. Remove the stems and seeds from all of your chilis.  Make sure you have chosen soft and pliable chilis.  If they are dry and brittle they are too old.  They will be tasteless and ruin your dish.
  2. Cover chiles with 3 cups of your chicken stock (it should already be boiling) and let them steam, covered with plastic wrap, for about 30 minutes until they are plump and tender. Put the chilis and all of the soaking liquid into a blender and purée until very smooth.
  3. Cut 2 to 3 pounds boneless pork shoulder (or boneless beef shoulder) into ½” pieces and season with salt and pepper.
  4. Brown the meat in a large, heavy pot over medium-high heat with a couple of TBLS of olive oil so meat doesn’t stick. 
  5. Chop your 6 cloves of garlic and throw it in the pot along with 2 bay leaves, 1 TBLS ground cumin, 2 tsp each of chopped fresh sage and chopped fresh oregano.  Stir that around for about a minute, or until very fragrant.
  6. Add in your remaining 5 cups of chicken stock and simmer uncovered for about an hour.
  7. Stir in the chile purée and simmer for another 45 minutes until the meat is very tender and the sauce is a thick, mahogany-red color.
  8. Season with additional salt and pepper.
  9. Serve with flour tortillas – you can serve rice and beans for a full, authentic Mexican meal, if you desire, as well.

Just imagine the love and attention you’ll get from your family when they come into the house and are surrounded by the smell of chili Colorado simmering on the stove 😉 !

If you use Facebook and are interested in the things I may not devote an entire blog post to: things like health articles, my favorite recipes, fun drinks, food facts, nutritional information, restaurant reviews, photos and other things that make my mouth water, I have a very active page on Facebook you can visit too:https://www.facebook.com/ThisGirlLovesHerFood

Zero Effort Chicken For Dinner

Between the humidity coming up from a storm in Mexico and the temperature gauge hovering around the century mark, cooking is the last thing I want to do, but with my surgery date now 10 days away, I know that I will be making very few meals for the family due to movement restrictions, so I’m doing the deed today. 😉

The pressure cooker is definitely a cook’s friend on days like this!  With this recipe you get a bonus of 2 recipes in one!  The chicken, plus a bonus flavorful chicken stock that I am using as the base for my cabbage soup.  Yum!

chicken-on-cutting-boardChicken is the universal meat from which can spring any meal.  My Mom’s go-to was the Zacky Farm’s Cut up Whole Fryer, seems like a good place to start, so that’s where I’ll start.  I’ll make it early today and then the mood I’m in about an hour before dinnertime will determine how it ends up being served.

Zero Effort Pressure Cooker Chicken + Yummy Chicken Stock

  • 1 – 3 1/2 to 4 1/2 lb fryer chicken (cut up)
  • 2 TBLS Olive Oil
  • Zatarain’s Cajun Spice Mixture (Seasoned Salt)
  • 1/2 Medium Yellow Onion
  • 1 – Large Poblano Pepper
  • 5 Cloves Garlic

It should only take you 5 minutes to get all of the ingredients into the pressure cooker.  After that it’s pretty much set it and forget it!

  1. Set your pressure cooker to the “Brown” setting.
  2. Pour the Olive Oil into the pressure cooker pan
  3. Cut the pepper in half, remove the seeds and veins, then cut into about 1″ chunks and place into pan
  4. Peel and chop the onion into roughly 1″ chunks and add to pan
  5. Peel the garlic and add to pan
  6. Sprinkle the Zatarain’s seasoning on both sides of the chicken
  7. Place each piece of the chicken, skin side down (or on edge so skin is in contact with the sides of the pan) into the pan on top of the vegetables
  8. Allow the chicken to brown, undisturbed for about 20 minutes, then close the lid of the pressure cooker and set to cook under pressure for 30 minutes
  9. When cooking cycle has ended, allow the pressure to return to normal naturally

At the end of the keep warm cycle, release the lid and remove the chicken from the cooker to a large bowl.  It should be falling off the bones.  I take the time to remove the bones, skin and cartilage at this point and use a fork to do a gentle separation of the meat.

Leave the remaining vegetables and garlic in the pan with the meat drippings.  Skim ant visible fat and allow to cool.

If you aren’t using it immediately in another recipe, move the cooled Yummy Chicken Stock to a sealable container and refrigerate (up to 5 days) or freeze until ready to use.

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

Do You Eat Breakfast Every Day?

fruitandoatsSince we were young we’ve all heard that breakfast is the most important meal of the day.  Turns out that Mom wasn’t just trying to keep us from shoving candy and junk food into our pie holes by making us eat breakfast.

It really is important to eat breakfast for some very good reasons:

  • Breakfast influences how we perform physically and mentally throughout the day.  According to John L. Ivy, PhD University of Texas at Austin, “Breakfast immediately raises the body’s energy level and restores the blood glucose level to normal after an overnight fast.”
  • Kids who eat breakfast tend to eat healthier throughout the day
  • Skipping breakfast can make kids feel tired, restless and irritable
  • Choosing breakfast foods that are rich in whole grains, fiber, and protein while low in added sugar helps boost attention span, concentration, and memory
  • People who don’t eat breakfast tend to overeat later in the day and are more likely to be overweight
  • If you are trying to lose weight, breakfast kicks your metabolism into gear and helps get your body into calorie burning mode for the day.
  • Eating a good breakfast lowers levels of “bad” LDL cholesterol, lowers chances of getting diabetes, heart disease and being overweight (per WebMD.com)

Eating the right foods for breakfast is also important:

  • Oatmeal – Steel cut with fruit, almonds and sweetened (if desired) with honey.  Another healthy option, the one that Barry Jay, Co-Founder of Barry’s Boot Camp, prefers, is to add a tablespoon or two of natural almond or peanut butter.  Avoid pre-packaged oatmeal that’s high in sugar and low in fiber.
  • Cheerios – Top with a sliced banana, and serve with non-fat milk and a hard boiled egg.
  • Greek Yogurt – A great “Grab and Go” option. High in protein, just add a pinch of cinnamon and a handful of blueberries or raspberries to sweeten.
  • Vegetable omelet or scramble made with 3 egg whites + 1 egg yolk (which provides protein, vitamin A, choline and B vitamins) a handful of fresh spinach, chopped tomato, a few chopped broccoli or cauliflower florets and, if you desire, a bit of feta cheese.
  • Bananas, Apples, Berries – Easily Digestible fiber that will keep you fuller longer
  • Chocolate Peanut Butter Protein Shake – chocolate whey protein powder, natural unsalted peanut (or almond) butter, ice, unsweetened almond or coconut milk, cinnamon, and water.
  • Whole Grain Bread Toasted – Topped with either: natural almond or peanut butter and a sliced banana; or a scrambled egg, atop a slice of cheese, a few leaves of raw spinach and a slice of tomato

Any of these choices are hearty enough to keep you full until at least 10:00- 10:30 when you should have a mid-morning snack to keep you going.  Keeping your blood sugar steady throughout the day helps keep your energy levels and attention up during the school day or work day, which is especially important if you are someone who operates heavy equipment or drives for a living.  I’d want to be at my very best if that’s what I did!

If you’re dieting it’s important to eat small amounts between your main meals for the same reason.  When blood sugar crashes we are at our most vulnerable and most likely to reach for the nearest food to satisfy our hunger, which often isn’t the healthiest choice: drive-thru, pre-packaged snacks, etc.

quest-bar-cheat-clean

In my case, I always try (I don’t always succeed) to choose:  a piece of fruit with a cutiesjuiceindividually packaged cheese stick;  a low net carbohydrate protein bar (I like Quest Bars); or a hard boiled egg and a glass of fresh sqeezed or whole fruit (no sugar added) juice like Cuties Tangerine Juice.

If you’re like me, you do more in a day than most people and do for yourself last.  I, for one, am slowing down to take care of my health because if I don’t, the rest of the people around me will surely fall apart.  Moms are the grease that keep the squeaky wheel of the family turning and we need to start taking care of ourselves today.  Yesterday is gone, we can’t change that, but we can change tomorrow.

That change starts with breakfast, even if it’s just a glass of juice (or an apple or banana) and a hard boiled egg that’s been pre-made and peeled to grab and go on the way out the door.

One way to make sure to have quick mid-morning and mid-afternoon snack on hand at work is to at least prepare your grab and go snacks on Sunday:

  • If you have a small to medium lunch or grocery type bag you can leave in the refrigerator that’s ideal.
  • Boil a dozen eggs; peel once they are cool enough to touch (I plunge mine in ice water to stop the cooking); put 5 into a zip bag and then into the lunch bag.  Put the other 7 into a second zip bag and put into the snack / deli drawer in your refrigerator.
  • Fill 5 snack sized zip bags with 1-2 TBLS each natural (no sugar added) almond or peanut butter and put into lunch bag.
  • Put 5 medium sized Apples and 5 individually wrapped low-fat cheese sticks into the lunch bag and put into the refrigerator.
  • Make a note for yourself and put it with your car keys so you don’t leave without your snack bag.

It takes a very small effort to eat breakfast when it’s something as simple as a banana and a hard boiled egg that you can grab on the way out the door to work.  Even if you regularly eat out for lunch, you will likely eat less (and better) and will get through your day with more energy and clarity if you have your snacks on hand to get you through the mid-morning and mid-afternoon danger zones.  Who knows, you might even lose a few pounds. 😉

Are you on Facebook?  You might be interested in the things I may not devote an entire blog post to: recipes, food facts, nutritional information, photos and other things that make my mouth water. I may not write a blog post every day, but there are daily updates to my This Girl Loves To Eat community at: https://www.facebook.com/ThisGirlLovesHerFood

 

Nektar Advanced Juice Cleanse

nektarcleanseMy doctor reminded me this morning that I need to schedule my annual physical.  Ug.  As an added bonus she drew 8 vials of blood for the battery of tests that give me numbers that usually make me cringe.

I dutifully scheduled the appointment for July 1, which is a mere 2 weeks from now.  Of course that will come immediately after a weekend in Las Vegas, so I figured it would be a good idea to schedule a 2 day Nektar Advanced Juice Cleanse for the 2 days immediately preceding that visit. 😉

Since I was already at Nektar to pick up the nifty reusable cold bags full of my two days of punishment, of course I meant healthy eating, I went ahead  and grabbed a third bag so I could do a 1 day and see just how rotten, oops good, I am going to feel.

mintwaterI prepped 1/2 gallon of water with sliced cucumber, blood orange and lemon in it for between bottles and dove in with both feet.  I should have started at 8 this morning so I had to adjust the amount of time between bottles to be able to get them all in before bedtime.

  • 12:00 – Time to open bottle 1.  This is the green one and I was not impressed with the taste.  Made of apple, celery, cucumber, lime, kale, parsley, spinach and mint I expected this one to taste pretty good.  I immediately tasted the celery and couldn’t identify any of the other flavors except the kale, which I still do not like.  I drank the 16.9 oz in 3 large gulps, glad to have that bottle done and hoping the other 5 would be better.  This one was very salty.
  • 2:00 – Anxiously anticipating bottle 2.  This one looks like Tang© and I sure hope it tastes better than bottle 1.  Looking at the ingredients: filtered water, lemon, agave nectar, turmeric, and cayenne pepper, I wasn’t optimistic.  I tasted the lemon and the sweetness of the agave nectar and then WOWZA!  The burn of the cayenne (not full power, but it’s there) hit the back of my throat.  Again, polished this bottle off in 3 great gulps.  Thanks to the 33.8 oz of the cleanse juices and the 32 oz of water I’d already had, all I feel is the overpowering need to pee.
  • 3:30 – Time for the beet red bottle.  I hate beets and have been dreading the 3rd bottle in the bag.  I took a huge swig and reaffirmed my intense dislike for that bold red root vegetable!  The label says it has apple, celery, beet, lemon, parsley, spinach and ginger inside.  All I taste is beets.  Add to my displeasure of having to down this gross concoction that I also had to run to the bathroom mid-drink 3.  My intestines are starting their own revolt against the juice cleanse and I am not a happy camper.  The only solace I can find is that I didn’t eat a ton of solid food yesterday, so hopefully the internal revolution that’s keeping me in the bathroom will pass quickly.
  • 5:00 – Time for the scary looking dark blackish-purple bottle.  The ingredient that catches my eye is “Coconut Charcoal.”  WTH is coconut charcoal?  This bottle scares me!  According to science, the fine particles of coconut charcoal keep toxins and gas from settling in your digestive system and causing problems.  I will need to examine coconut charcoal in more depth in another post, it seems to good things.  It didn’t taste good, but I choked the bottle down and followed it with a 16 ounce bottle of water with lemon and mint to wash the taste out of my mouth.
  • 7:00 – Bottle 5 beckons.  Eerily similar to bottle #2 with the same cayenne effect.  Drank this one down in 2 big drinks and waited for something to happen.
  • 9:00 – Last Bottle!  This one looked like coconut milk and had a chunky/grainy consistency.  My guess is that it’s attempting to fool my system into thinking it’s ingested food at this point.  Very sweet and it took about reminded me of the rice cereal in formula mix I used to put in my sons nighttime bottles to get him to sleep longer at night.

Other than needing to pee more often from all of the liquids I had ingested, I really didn’t feel any of the effects that my girlfriends were complaining about.  I experienced no increase in needing to poop, no diarrhea, and no added gas.  Really I don’t feel like the one-day cleanse did anything at all for me.  I didn’t notice any change on the scale, I wasn’t hungry, so I guess that was a good thing, but honestly, I just felt full from all of the liquid.

I was more conscious of what I ate over the weekend, at least as far as trying not to shovel large meals in to make up for my foodless day, but I either had few toxins in my system (I find that hard to believe), or had just had a particularly clean eating day the day prior.  I honestly can’t remember what I ate before doing the cleanse, but I doubt it was super healthy.  I do know that I had been enjoying a nightly indulgence from the bag of “Chicago Style” Popcornopolis I foolishly bought at Costco.  In my defense, I did go hungry (Cardinal Sin) and couldn’t pass by the huge bag of a mixture of cheese corn and caramel corn.  It screamed my name and found its way into my cart….

Maybe I’ll notice a bigger difference when I do the two day cleanse next Monday and Tuesday after my weekend eating and drinking like a glutton in Las Vegas. 😉

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