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Showing posts with label vegetables. Show all posts
Showing posts with label vegetables. Show all posts

Friday, February 19, 2010

Gluten Free, Antioxidant Meal for Skin and Weight Loss – Week One and Going Strong.

We already know that to be supple and fresh, our skin requires a proper hydration. Such hydration comes not only from the liquid sources like water, but with the foods we consume during the day.

Here's a powerful salad that will for sure pack your body with beneficial nutrients with antioxidant powers. Plus, this food will provide additional hydration to your skin.

Keep in mind – Every day, just a small step like this salad will increase the Radiancy of your skin by the Month's end. Let's stick together in our fun goals and adventures.


Vegetable Medley Salad

Why it is Good

•This meal is Gluten Free.
• Zucchinis are rich in potassium, Vitamins A, C, calcium and iron.
• Tomatoes are packed with Vitamin C and contain lycopene.
• Tomatoes have an alkali power and are rich in water (what a wonder fruit for skin’s daily hydration!)
• Onions contain phytochemicals and the flavonol quercetin=powerful antioxidant that boasts antihistamine action.

All You Need

2 cups zucchini, sliced
1 cup broccoli florets
1 tomato, sliced
1 onion, sliced
1/4 tsp. dried basil
1/2 cup of water
2 tsp. fresh parsley
Handful of your favorite nuts like almonds if you wish
Sea salt and pepper to taste

Preparation

In a med. bowl, mix zucchini, broccoli, tomato, onion, basil, sea salt, and pepper to taste.

Place vegetables in a baking dish over 2 sheets of parchment paper and drizzle with water. Fold edges to seal.

Cook for 15 mins. at 350 F degrees.

Sprinkle with parsley, almonds and serve.

To your healthy and hydrated skin!

To Your Daily Health!

VP Programs Development, ScaleDown for Life
VP Education, GoZonkers Inc.
Founder, CelebrateLifeNutrition.com
Curb Your Appetite – Stop Your Cravings

©2010 Laura Gontchar. All Rights Reserved.


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Food for Your Hydrated Skin and Thinner You – Week One.

Today, I invite you to make this dish. And again, it is Quinoa that will rule your world of great taste and nutrition.

Let's roll our sleeves for a quick and yummy lunch or dinner. No matter what time you pick to treat yourself to this extraordinary wealth of tastes.

Walnut Rosemary Quinoa

Why it is Good

• This meal is Gluten Free.
• Quinoa is a great source of protein, calcium, iron. It contains almost perfect balance of all 8 Essential amino acids (“essential”= humans cannot synthesize it in the body) needed for tissue development.
• Quinoa is high in lysine & cystine amino acids which are the building blocks of protein.
• Approximately 4 oz/day of quinoa (~1/2 cup) will provide a child’s protein needs for one day.
• Quinoa is rich in potassium, Vitamins A & C.

All You Need

1 Tbsp. sesame oil
1 small onion
1-1/2 cups quinoa, rinsed in boiling water and drained
1 small red bell pepper, diced
3 cups water
1 Tbsp. soy light soy sauce
1 tsp. fresh rosemary (or dried)
1 cup fresh or frozen peas
1/2 cup walnuts, chopped

Preparation

Preheat oven to 350F (to roast walnuts)

Heat oil in a medium saucepan.
Add onions and quinoaa.
Saute over medium heat, stirring constantly for about 3 mins.
Add red bell pepper and saute an additional 2 mins.
Add water, soy sauce, rosemary and peas (if using fresh peas.)

Bring to a boil and cover; simmer 15 mins or until water is absorbed.

Meanwhile, roast walnuts in 350 oven for 5-10 mins.

When quinoa is cooked, turn off heat and mix in walnuts and frozen peas (if using frozen peas.)

Let sit for a few minutes and serve.

NB: Please allow yourself to play with a variety of ingredients and add your favorites to this dish! You even could substitute Quinoa with barley if you wished.

To your brighter skin! To a happier you!

VP Programs Development, ScaleDown for Life
VP Education, GoZonkers Inc.
Founder, CelebrateLifeNutrition.com
Curb Your Appetite – Stop Your Cravings

©2010 Laura Gontchar. All Rights Reserved.


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Thursday, February 18, 2010

Quinoa Recipe for Gorgeous Skin & Weight Loss – Week One

Weight loss is more than just watching your inches disappear. Wise weight loss is when we take care of different areas of our body and treat them with respect. In this case, respect means nutrition and care we provide to them.

This month we dedicate to our skin (please refer to the previous post to get on board in no time.)

Week One to a more gorgeous and vibrant skin is dedicated to filling your breakfasts, lunches, and dinners with more nutrient-rich food combinations.

Here are some recipes, very easy ones, that could be done and finished in a few minutes. The only different is that these recipes provide whole foods, unprocessed foods for your body.

Enjoying the process of preparing and then partaking the foods made with fresh ingredients will definitely bring you closer to a fresher looking skin. And lighter you.


Vegetables and Quinoa Salad

Why it is Good

• This meal is Gluten Free.

• This meal is Low Glycemic (i.e., your blood sugar won't be jumping up and down after this meal's consumption.)

• Cucumbers, bell peppers, peas are rich in potassium, Vitamins A & C.

• Quinoa is a great source for protein, calcium, iron. It contains almost perfect balance of all 8 Essential amino acids (“essential”= humans cannot synthesize it in the body) needed for tissue development.

• Quinoa is high in lysine & cystine amino acids which are the building blocks of protein.
Approximately 4 oz/day of quinoa (~1/2 cup) will provide a child’s protein needs for one day.

All You Need

1/2 cucumber, slices
1 yellow bell pepper, sliced
2 scallions, chopped
1 Tbsp. sesame oil
1 garlic clove, crushed
3/4 cup frozen peas
1 Tbsp. light soy sauce
1/4 cup pine nuts (or almonds, crushed)
1/2 cup cabbage, chopped
4 cups quinoa, cooked
1 slice of lemon
Sea salt & pepper to taste

Preparation

Set aside cooked quinoa in a bowl.
Chop and slice all remaining vegetables. Add them to the bowl with quinoa.
Add peas, soy sauce, sea salt and pepper to taste.
Mix the combined ingredients.
Garnish with pine nuts or crushed almonds, and the juice of the lemon piece.

Feel free to experiment and add your favorite veggies! The fresher, the better.

With this yummy meal, your skin will be hydrated and shall get all the necessary nutrients for its restoration and functioning like it deserves.

And you will feel better about what you food choices. It is not that difficult, when you make one step at a time transferring yourself into a healthier lifestyle.

To Your Health!

VP Programs Development, ScaleDown for Life
VP Education, GoZonkers Inc.
Founder, CelebrateLifeNutrition.com
Curb Your Appetite – Stop Your Cravings

©2010 Laura Gontchar. All Rights Reserved.


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Thursday, May 21, 2009

Quiet the Ghost in Your Genes: Rule 8 to Control Your Appetite


Well, if you can't blame your mom directly for your surging appetite, how about blaming your dad AND mom for your genes? That's a satisfying answer, because it doesn't blame anyone personally. Your parents are no more responsible for their own genes than the ones they passed on to you.

So, let's start there. Let's accept the fact that, if you are overweight by more than a few pounds it's probably the fault of your genes. That done, what do you want to do now? Stay overweight? Get fat?

You have a perfectly good excuse. Lean on it. Use it for all its worth. When you reach for that extra serving of mashed potatoes, say out loud, "Mom and Dad, this spud's for you!" There, you have peace in your war with food.

That having been said, were you looking for an excuse?

Or a solution?

Before we talk about potential solutions, let's take a closer look at your genes. Because, as it turns out, your fat-building genes are actually great genes. In fact, if it weren't for them you wouldn't be here.


Somewhere, far back in your ancestry, was a woman who got pregnant in the late Summer or Fall. She was genetically able to accumulate fat during the "abundant food" time of Summer and Fall. During the "starvation" time of Winter and early Spring, she was able to supplement her diet (for both herself and her unborn child) from her fat reserves.

Fat in the Winter. Thin in the Spring. Your grand-forebearers had exactly the right "fat building" genes to bring their healthy babies into this world. And you are the recipient, the direct descendant of that happy "fat building" gene.

Women who could not build fat reserves during the "abundant" time, were not as fortunate in bringing their babies to full term. In short, most Skinny-in-the-Fall women didn't pass on their skinny genes. Fat-in-the-Fall women passed on their genes more prolifically. Today, this accounts for about 80% of us. You are fortunate to be alive today because of Fat-in-the-Fall women, successive generations of them. If you're overweight in every season, chances are, you too are a Fat-in-the-Fall woman, too. Or man.

Your family survived because of fat. So, say: "Thank you mom, thank you grandma, thank you great grandma. The noisy ghost in your genes, that you bequeathed to me, made me what I am today. Alive. Just fatter than I should be."

So, how do you quiet these ghosts in your genes?

The same way your great-great-grandmother did. She feasted in the Fall. And starved in the Winter. Feast. Famine. That's the key. Eat heartily all Summer long, gorge at Thanksgiving, then eat a pittance, (barely at all) in the Winter. It really is that easy. That's what your great grandma did. Are you up for that?

If not, if living off the "fat of the land" is not your style – which involves you willingly getting fat during swimsuit season, then stop eating and getting skinny during the "put-on-a-coat-fasting-season" (I'm not talking about a Winter diet here, I'm talking about not eating at all). Are you ready for that?

If not, what can you do? In a way, all you have to do is the reverse what your great grandmother did. What she did, you should NOT do. She awakened the fat-ghost hidden in her genes, making it an active part of her dietary life in the Fall. And she put it back to sleep in the Winter.

So what should you do?

Here are two ghost quieting lessons for you.

Lesson 1: Don't eat starchy foods (potato, rice, pasta, refined grains, etc.) with protein foods (meat, fish, plus fatty foods, etc.) in the same meal.

What? What can that possibly do for your appetite? Well, as it turns out, quite a lot.

When great grandma, (and you) ate these foods together, they doubled their fat formation from that meal. Doubled it. Unbelievable, but absolutely true. Plus, it made her much hungrier at her next meal, so she would repeat the fat-building step.

Think of Thanksgiving. Lots of starchy foods (mashed potatoes, sweet potatoes, pumpkin pie), and lots of meat (turkey, ham, roast beef anyone?). For great grandma, this led to the generous formation of fat that allowed grandma to be born healthy. For you, it compels you to decide between Weight Watchers and Jenny Craig.

Every culture has a tradition akin to ours, of a Fall harvest celebration, with ripe-for-the-picking starchy foods, and abundant meat – a celebration that usually lasted for days, not just one meal. Your old progenitors may not have known it, but it is what got them through the Winter, starvation season.

The lesson for you? Don't eat starchy foods with protein or fatty foods in the same meal. When eaten together they make you gain fat. They jump-start your hunger and appetite. Repeat.

Chances are, combining starchy foods and protein foods in the same meal is the reverse of what you do now. Because you have been taught to serve a "balanced" meal, do you make a point of having a starchy vegetable with your meals (hamburger and a bun, meat and potatoes, fish and rice, pasta and sausage, spaghetti and meatballs)? Those kinds of "balanced" meals are adding pounds. Do that multiple times a week, and you have a weight problem.

How do you undo the weight gain? Run great-grandma's methods in reverse: Don't eat starchy foods with protein or fatty foods in the same meal. Simple, but effective.

Lesson 2: Eat lots of raw fruit, but eat it alone.

(No, I don't mean skulking off into a corner to hide while you eat a banana.)

You see, when your great-grandma started eating the first fruits of Spring and Summer, and coupled it with eating anything else available, she was able to quickly rebuild her depleted fat stores, after a long Winter of sparse eating. That's how she successfully breast-fed grandma after she was born.

The lesson for you? Eat fruit abundantly, but always by itself.

Practicing these two lessons can go a long way toward quieting the ghost in your genes – the noisy ghost that makes you fatter than you should be. Unless you plan to get fatter, or go on a 120 day fast at the end of Summer, quit eating like great-grandma. While it made her thrive, it's killing you.

How do you control your appetite?
Conclusion 8: Quiet the Ghost in Your Genes


Next article...
How do you control your appetite?

Rule 9: Make a Decision

CelebrateLifeNutrition.com – Satisfy Your Hunger
©2009 Laura Gontchar. All Rights Reserved.

Wednesday, January 14, 2009

Eating More Plants Means Higher Antioxidant Levels

Your body is designed to consume a lot of nutrients you are not getting in your regular diet. It knows when it needs those missing nutrients. And when it is not getting them, your body tells you in the only language it knows:

  • Your body says, "Eat more food - perhaps I'll get what I need from your next meal."
  • Your body says, "Crave this food - perhaps I'll get the specific nutrient I really need right away."
  • Your body says, "Eat now - even if you're full, because I'm not getting what I need."

Hunger and cravings are your body telling you to feed it a much wider range of nutrients. When you succumb to your body's insistent demand for more nutrition, you consume more calories than you really need. And you gain weight.

Adding more food groups into your daily diet does a wonderful thing. First, it increases the intake of nutrients by the body. Second, it adds more disease fighting properties to your internal system. A greater variety of plants adds a higher antioxidant level to your body.

It is so easy to add extra vegetables to your salad, and some more fruit to your smoothy! Do it for your health! Do it for a smoother skin, and silkier hair.

Wednesday, December 17, 2008

Have More Flavonoids In Your Diet

Flavonoids are widely disbursed throughout plants and are what give the flowers and fruits of many plants their vibrant colors. They also play a role in protecting the plants from microbe and insect attacks. More importantly, the consumption of foods containing flavonoids has been linked to numerous health benefits. Though research shows flavonoids alone provide minimal antioxident benefit due to slow absorption by the body, there is indication that they biologically trigger the production of natural enzymes hat fight disease.

Over 4,000 flavonoids have been identified, many of which occur in fruits, vegetables and beverages (tea, coffee, beer, wine and fruit drinks). According to chemical structure, flavonoids are categorized, into flavonols, flavones, flavanones, isoflavones, catechins, anthocyanidins and chalcones. Flavonoids are being researched, due to their potential beneficial effects on human health – they have been reported to have antiviral, anti-allergic, antiplatelet, anti-inflammatory, antitumor and antioxidant activities.

Antioxidants are compounds that protect cells against the damaging effects of free radicals. An imbalance between antioxidants and free radicals results in oxidative stress, leading to cellular damage. Oxidative stress has been linked to cancer, aging, atherosclerosis, ischemic injury, inflammation and neurodegenerative diseases (Parkinson's and Alzheimer's). Flavonoids may help provide protection against these diseases by contributing, along with antioxidant vitamins and enzymes, to the total antioxidant defense system of the human body. Epidemiological studies have shown that flavonoids in your daily diet is inversely related to mortality from coronary heart disease and to the incidence of heart attacks.

Recent studies have demonstrated that flavonoids found in fruits and vegetables may also act as antioxidants. Like alpha-tocopherol (vitamin E), flavonoids contain chemical structural elements that may be responsible for their antioxidant activities.