Tuesday, June 24, 2014

You Can't Beat Zero Heartburn--No Meds Needed (Anymore)!

You Can't Beat Zero Heartburn:I Lost Mine When I Went Vegan

It is NOT about willpower. It is about reclaiming your health and vitality.
And it doesn't require a pill:

My husband found this add in a magazine yesterday and saved it. He has heard me tell this story to people. Maybe I have even shared with you about how I no longer have daily heartburn since I changed my diet. If you want to hear my story, read on...

Heartburn used to be a chronic daily condition for me. When it first started to bother me I would chew Tums, every now and then. But, over time, heartburn was something I dealt with daily. When Tums was no longer effective, my sister recommended Pepcid. I began taking them every morning (since I would wake up with low-grade heartburn) and again in the afternoon (to get me through the rest of the day). I tried to figure out what foods or drinks were causing the heartburn. A few trigger foods were processed granola bars, such as Nature Valley Sweet and Salty bars. Coffee creamer, especially the tasty flavored varieties, always activated my heartburn. Other foods caused it, but it was hard to figure out which ones they were because it seemed like I never got relief from it. But Pepcid (or a generic substitute) would solve the problem. I told my doctors about my daily need for Pepcid. They were not concerned and offered no solution, so I accepted that taking daily antacids was just part of getting older. God forbid if I would attempt traveling without them. For those of you who live with heartburn or acid reflux issues, you know the misery to which I am referring.

If you have been following my health journey, you know that I "dove into" nutritional research in order to discover what a human should eat in order to be healthy, find a normal body weight, and feel good. That journey began in February of 2013. I was tired of accumulating weight and feeling discouraged about dieting. No one seemed to have the answer. And I wasn't the "Weight Watchers" type. Through my extensive research and experimentation with applying what I learned to myself, I lost weight and learned how to eat. I had learned that a diet rich in animal products (i.e., meat, eggs, and dairy) causes inflammation. Since I had been feeling "swollen" (and not just overweight), I decided to remove those foods from my diet and see if it made a difference. I immediately felt (and looked) less swollen. And the bonus was that I no longer had heartburn. I only took my antacid remedies when I felt the acid in my throat or stomach. And after a couple days of not needing my twice daily Pepcid, I realized that something was different in my system. How could it be that for a string of three or more years that I needed it twice per day and now my heartburn had disappeared? So people ask me if I miss meat, ice cream, or especially cheese. My answer is no. I really truly don't. Once you figure out what makes you feel and look swollen (face, neck, arms, chest, joints, belly, legs, feet, etc.), wouldn't you be happy to NOT eat them? If you figured out what food(s) gave you daily heartburn, wouldn't you be thrilled to eliminate it? To realize that my swollen features were disappearing at the same time my heartburn was eliminated, all by eating whole foods that made me feel healthy and mentally alert, was a breakthrough. The way I eat now does not require willpower. It just requires the common sense that I need to cherish my health and do what it takes to fuel my body properly. I thought this blog post might inspire those of you who have heartburn or acid reflux issues to give this way of eating a trial run and see how it makes you feel. Be sure to NOT eat the processed vegan junk foods that are out there. Returning to whole, unprocessed foods (i.e., potatoes, rice, beans, vegetables, fruits, grains and unprocessed bread) should make a tremendous difference. You will see that it isn't about willpower. It is about reclaiming your health and your vitality.

Friday, May 23, 2014

Cinnamon, Banana and Rice Breakfast Bowl (Vegan)

Cinnamon, Banana & Rice Breakfast Bowl (Vegan)

Getting tired of oatmeal and want to try something different? This breakfast bowl might be exactly what you need to change things up in the morning. Basically you make a pot of rice (enhanced with cinnamon and a few other optional ingredients) and top it with chopped bananas, a sprinkle of cinnamon and some almond milk. Be sure to read the recipe for a few tips that will make it even better! This is a breakfast that we have often at our house. We love oatmeal but want a little more variety in our first meal of the day. The more you eat grains for breakfast, the more new ideas you will discover. Try adding a 1/2 tsp of your favorite jam or jelly to add variety and flavor. Our favorites? Orange marmalade or Smucker's apple butter. Click here for a printable recipe: Cinnamon, Banana & Rice Breakfast Bowl Recipe. Enjoy!

Thursday, May 22, 2014

Southwest Beans and Polenta (Vegan)

Southwest Beans and Polenta Recipe (Vegan)

If you like the flavor of Mexican-style beans, you will love these easy-to-make beans. They can be served over cooked rice, baked potatoes, or baked polenta slices (as shown). This is one of our "go-to meals" because we love it, we always have the ingredients on hand, and it is such a breeze to make. The main ingredients are 2 cans of beans, 1/2 can of diced tomatoes, salsa, onions, peppers, corn and southwest seasonings. Polenta comes in a large cylinder-shaped tube and can be purchased in most grocery stores. It is also called corn "mush." If you think you might like this dish, click here for a printable recipe: Southwest Beans & Polenta Recipe. 

Tuesday, May 20, 2014

Italian Minestrone Soup Recipe (Vegan)

Italian Minestrone Soup Recipe (Vegan)

A few days ago I was helping one of my clients prepare a new soup recipe (via phone conference). She wanted to learn to make Italian Minestrone Soup. We found a recipe online and simplified it. Most of the ingredients are frozen vegetables, canned broth and canned beans. The seasonings are the basic spices that can be found in most kitchens (or can be inexpensively purchased). We whipped up this soup in under one hour. There was plenty to serve for dinner with leftovers to refrigerate and/or freeze. There is no added fat or salt. I always recommend that salt be added "at the table." This reduces the overall sodium intake. This soup is easy to make, filling, nutritious, and healthy. If you are hungry, feel free to have seconds! Special thanks to my new client for the inspiration! I love teaching people to cook healthy meals that they love! If you would like to try this recipe, click here: Italian Minestrone Soup Recipe.

Wednesday, March 12, 2014

Mujadara (Lentils & Rice with Caramelized Onions)

Making One of My Favorite Recipes: Mujadara
Inspired by My Friend Slomit Antopolski
Pictured Above: Mujadara (Lentils & Rice with Caramelized Onions)
Pictured above: Shlomit Antopolski 
This week I spent time with my friend Shlomit Antopolski. She is originally from Israel and is quite a talented cook. I asked her to teach me how to make some classic Mediterranean dishes. Prior to my time with her, I was not "brave enough" to attempt most of them. I had one botched attempt at baba ghanoush, so I kind of lost my courage.  Shlomit made every recipe seem "do-able." I took notes as she explained everything, from how to select the vegetables to how to know when things were "done." I learned how to make tabouli, baba ghanoush, tahini, and mujadara. Mujadara is a Middle Eastern dish that mostly consists of lentils, rice and onions. The flavors and textures combine to make an interesting dish that is very versatile to serve and enjoy. It is great hot, warm, or at room temperature. It can be a main dish, side dish, part of a mixed platter, served in a pita, or spooned on top of a salad. The suggested garnishes (lemon juice, toasted pine nuts, cilantro, and/or chopped tomatoes) add more variety to an already satisfying dish. I am so pleased that a previously "only something I could get at a restaurant" dish has now become something I can make in about 45 minutes. Another great bonus is that I made this entire recipe (that makes 6 large servings) for about $2.50! When I order this at a restaurant it costs around $10 (for one large serving). You do the math! How is that for a great deal?
So I want to say "thank you" to my dear friend, Shlomit, once again for the time we spent together in her kitchen. She made Mediterranean cooking seem easy. I know I will need to practice and experiment, but she helped give me the confidence I needed to attempt Middle Eastern cooking. I am looking forward to learning more!
This recipe has added suggestions and modifications from recipes that I found online. If you follow our simple recipe, you can be successful at making mujadara on your first attempt--just like I was! Click here for a printable recipe: Mujadara (Lentils & Rice w/Caramelized Onions).

Indonesian Coconut Rice

Exotic Rice Dish That is Easy to Make
Indonesian Coconut Rice
(from Vegan.com)
I love everything about this dish! It is aromatic, sweet, spicy and full of textures. My husband does not like coconut, but since it isn't added until the end, I was able to pull some rice out for him and then add the coconut. He loved it too! I made this with leftover rice from a previous evening's meal. The recipe calls for 4 cups of cooked rice, but I only made a half recipe. The photo above is from the original website: Vegan.com. They surrounded the rice with stir-fried vegetables. I think anyone who loves big flavors and a variety of textures in their meal would love this. For a printable recipe, click here: Indonesian Coconut Rice Recipe. Please follow my blog for more interesting recipes!

Sunday, March 2, 2014

Jamaican Cabbage Recipe

Not Your Grandmother's Cabbage...Unless She is Bob Marley's Grandmother!
I'm not sure how you feel about cooked cabbage, but it is one of my favorite vegetables. My sister, Ruth, was visiting last week and told me about a cabbage recipe that she loves from her favorite Jamaican restaurant. It is simply called "Jamaican Cabbage." We decided to take on the challenge of finding a recipe and making it. We found a few recipes online and merged them. Along with my husband, we tweaked the seasonings and came up with this recipe: Jamaican Cabbage Recipe. If you like a little bit of heat (spicy) combined with a touch of sweetness, you will love this dish. What we enjoyed about this recipe is that the flavors intensified overnight in the refrigerator. This is a great dish to make ahead. You could take this in your lunch, take it to a potluck, or serve it as a side dish for dinner. It would be great served with rice, beans, and/or in a wrap. This is the most interesting and satisfying cabbage recipe I have ever had! I hope you enjoy it! For a printable recipe, click here: Jamaican Cabbage Recipe.