Category Archives: Food

7 Reasons to Love Apple Cider Vinegar

Jess-Ainscough-wellness-2Jess Ainscough writes:

I was first introduced to apple cider vinegar (ACV for short) several years ago after reading in a magazine that Fergie (Black Eyed Peas, not Duchess of York) takes a couple of teaspoons each day to assist weight loss. A body like Fergie by drinking apple cider vinegar? That is one bandwagon I was quick to jump on. While I’m still waiting for Fergie-like abs, I have been reaping the many other health benefits associated with including a little ACV in my diet. ACV has been touted for it many medicinal properties for yonks and it really is a cure-all remedy.

These are just a few benefits of apple cider vinegar…

Full story at: 7 Reasons to Love Apple Cider Vinegar.

It sounded disgusting to me, but I got used to it and it will certainly benefit your body more than that Coke you’re slugging with your meal. Continue reading →

Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing Recipe

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I’m already dreaming of Thanksgiving! Here’s a recipe for Thanksgiving Turkey that is soooo easy a guy can do it. I know because I used it for Christmas dinner last year and I totally rocked it…

Ingredients

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 bunch fresh sage, leaves finely chopped
  • Kosher salt and freshly ground black pepper
  • 2 large onions, finely chopped
  • 1 loaf cornbread, cubed (about 6 cups)
  • 1 large egg, lightly beaten
  • 1/2 cup heavy cream
  • 3 cups chicken stock
  • 1 (12 to 14 pound) fresh turkey
  • 1 cup pure maple syrup
  • 1/4 cup hot water
  • 8 strips smoked bacon
  • 1/4 cup all-purpose flour
  • 1/2 lemon, juiced

Directions

Preheat the oven to 350 degrees F and remove the top rack.

Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper.

In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper.

Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven.

Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil.

About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat.

Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing.

Source: Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing Recipe : Tyler Florence : Recipes : Food Network

Documentaries That Changed the Way I Think About Food

Michelle Tess writes:

For me, the shift in my way of thinking about food began after I saw the movie Food, Inc. It was a big slap in the face to all my beliefs about food because, like many, I was so far detached from where it came from. And even after watching Food, Inc, I was still in denial. 

At least I was, until I walked into my local supermarket. I clearly remember looking at the perfectly packed shelves, lined with processed foods and thinking, “This is so far from food.” 

When you open the door to the organic world, it can be so overwhelming! You find yourself feeling like you don’t know where to start or wondering if it’s even worth the change.” Full story at: Documentaries That Changed the Way I Think About Food.

Most of these movies [an many others on the same topic] are available free on YouTube or via streaming Netflix…

Mediterranean baked feta with tomatoes

We have tons of cherry tomatoes from our garden and I love feta cheese and olive oil. This looks like an amazing and healthy way to use them! Get the recipe here: mediterranean baked feta with tomatoes | smitten kitchen.

Related articles

Your Body: One Year From Today

feat-craigharper

One of my favorite quotes in working with clients is “A year from now you’ll wish you started today”. Along those lines, Craig Harper writes:

If you’re serious about changing your body, and more importantly, keeping it that way, below you’ll find some relevant, valuable and potentially-transformational questions. They are the type of questions that I ask anyone who comes to me for coaching in this area. Keep in mind that transformation lives in the doing, not just the knowing, so if you’re in need of a physical overhaul, or maybe just a few minor modifications, take some time to answer the following thoughtfully and courageously.

What do you want your body to look, feel and function like one year from today (be specific)?

What do you need to do practically, to make your goal a reality?

What happens once your motivation subsides (it will)?

What happened last time you tried to change your body?

Why and how will it be different this time (if nothing changes, nothing changes)?

What’s your optimal exercise strategy (based on your genetics, age, goals, fitness, injuries, etc.)?

What’s one simple thing (that will make a difference) that you can change today?

What happened over the last 365 days (with your body)? Why?

Are you genuinely prepared to do the work (and to keep doing it), or do you just like ‘the idea’ of a different body?

Do you need to change your relationship with food? If so, how?

Do you have an accountability system? If so, what is it?

When it comes to the practical change-your-body variables (food, lifestyle, exercise, time management), what are your ‘non-negotiables’?

As I’ve said many times before on this site, when we ask better questions and we’re genuinely committed to change, we make better decisions, do better things, produce better results and our reality shifts.

Statistically, we know that, despite their conversations, declarations and intentions, most people won’t improve their health or fitness over the next year. Some will, most won’t. Of course, they can change and they want to change, but sadly, they won’t. Like the majority of our ever-expanding population, some will continue to get on and off the weight-loss merry-go-round, all the while complaining about their genetics, the weather, their sore ankle, their limited time and their exhausting schedule.

And then they’ll wake up and it will be July 2013.

Today, I challenge you to be in the minority.” via Your Body: One Year From Today.

When I read things like this I used to feel guilty — now I’m happy I’m on the right path! I started power walking in March and now walk, run and bike ride; thanks to Endomondo, I know I’ve put in over 500 miles in all three since I started…

I’ve lost over 100 pounds with Atkins in the past 10 years but gained 75 of it back because I don’t believe that Atkins is sustainable or healthy based on my experience. I’m sorry to tell you there is no substitute for eating better and exercising more…