Fried Quinoa

I've been craving quinoa this week. After cooking it, I usually add any combination of Himalayan pink sea salt, lemon juice and black or kidney beans. Yesterday I decided to jazz it up a little bit and make fried quinoa, similar to asian fried rice. I made fried brown rice in the past, so I just went off of memory. I don't own a wok, so I took a large skillet with olive oil and turned the heat up high. Once the oil was sizzling I added the cooked quinoa, sesame oil, and gluten-free soy sauce to taste. I cooked it long enough to warm up the quinoa and let the oil and sauce absorb, just a few minutes. I learned from my fried brown rice experience that frying the rice too long makes it hard. At the end I added some fresh baby spinach and leftover cooked chicken andouille sausage. It turned out great. Very flavorful, light yet filling. It was a nice treat since I really like Thai fried rice and this way I get the benefits of quinoa. 

"Healthy" Brownies

I purchased Giada De Laurentiis' cookbook Giada's Feel Good Food. Her brownie recipe which included spinach and blueberries stood out to me. She mentioned her inspiration for this recipe came from a visit to St. Jude's Children's Research Hospital which makes total sense as I'm sure the kids would love a batch of brownies plus they have health benefits. My first thought was how great is it to have a chocolaty dessert with nutrition and antioxidants. Although it has more steps than I like, I needed to try these brownies out for myself. 

I found it to be moist and chocolaty. Not overly sweet with a strong dark chocolate flavor.

Recipe

Brownies

6 Tbsp. unsalted butter

¾ cup semisweet chocolate chips

2 large eggs

2 tsp. pure vanilla extract

1/3 cup light agave nectar (I used raw honey)

½ cup Blueberry and Spinach Puree (recipe below)

¼ cup brown rice flour

2 Tbsp. flax meal (I omitted since I didn't have ingredient)

1 Tbsp. unsweetened cocoa powder

¼ cup rolled oats, ground in a food processor (I used sorghum flour since I didn't have ingredient)

¼ tsp. salt

1 cup chopped walnuts (optional) (I omitted)

Blueberry and Spinach Puree

1 ½ cups raw baby spinach

¾ cup fresh or frozen unsweetened blueberries

½ tsp. lemon juice

2-3 Tbsp. water

Instructions

Brownies

Preheat oven to 350 degrees F. Spray only the bottom (not the sides) of a 9-inch square baking pan. Make the Blueberry and Spinach Puree first (recipe below). Set aside. Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water. Remove from heat and allow mixture to cool.

Meanwhile, in another bowl, stir together the eggs, vanilla, sugar and Puree. Combine this mixture with the cooled chocolate mixture.

In a mixing bowl, stir together the flours, Flax Meal, cocoa powder, oats and salt. Add to the chocolate mixture and mix (do not over mix, similar to mixing pancake batter). Mix in the chopped walnuts, if using, then pour the entire mixture in to the baking pan. Bake 25-30 minutes, until a toothpick comes out clean. Allow to cool completely in the pan before cutting the brownies. Brownies will keep up to a week in the refrigerator, covered tightly.

Blueberry and Spinach Puree

Wash and dry the spinach thoroughly (even if it's triple-washed, bagged spinach). Bring the spinach and water to a boil in a medium saucepan. Turn the heat down to low and allow to simmer 10 minutes.

Rinse and drain blueberries. Place blueberries, cooked spinach and lemon juice in the work bowl of a food processor or blender. Process on high until smooth, stopping occasionally if necessary to scrape the bowl. Add the more water if necessary, to make a smooth puree.

A New Veggie

During one of my Whole Foods trips, I noticed white asparagus which I've never seen before. This week my curiosity got the best of me and I decided to try it. I googled it and learned it has the same nutritional benefits of green asparagus including vitamins A and C. It is white since it is not exposed to sunlight during growth which makes it more tender. White asparagus is also considered a delicacy in Europe. I roasted it in the oven at 350 degrees with olive oil, Himalayan sea salt and lemon juice for about 20 minutes. I found the flavor to be very similar to green asparagus. The white asparagus had a slightly more mild flavor and slightly sweet. I wish I also had green asparagus as I would have loved to do to a side by side flavor comparison. I would definitely try this again. I'm also excited to discover a new veggie.

Pancakes

I've been eager to try this quinoa pancake recipe that I saw on the Dr. Oz show:

http://www.doctoroz.com/videos/quinoa-blueberry-pancakes.  I used almond milk and omitted the blueberries. 

When I'm in the mood for pancakes I reach for Krusteaz brand waffle mix. It's my favorite and has a great flavor but since it has gluten I need another option. I was in the market for a blender and was able to get a Ninja on sale at Macy's which had great reviews. This quinoa pancake recipe was the first item made in my new blender. My first blender ever, actually.

I loved the concept of making it with quinoa since it is a whole grain and has protein. I blended it on multiple speeds as I was getting familiar with the blender but I also wanted a smooth batter. Once cooked, the pancakes had a soft grain texture similar to polenta but more fine. The pancakes were light and thin, in between a typical pancake texture and a crepe. I thought they were fine for a pancake that you can also get good nutrients from. What impressed me is how they kept me full for many hours, much longer than traditional pancakes, without weighing me down. I will also look for a gluten-free recipe that mimics the fluffy, cakey texture that I prefer. 

Collard Greens

Last week I ordered a side of kale from Busboys and Poets but they had collard greens instead that day. I grew up eating collard greens so that was fine with me and they were delicious. As I was eating them, I began wondering if I could make collard green chips. I hear so much about the benefits of kale and I love it in any form, especially in chip form, but collards are also a dark leafy green that I'm sure are full of benefits. As I researched collards on google, I found collards are high in calcium, vitamins A, K, iron and the list goes on and they can also can be made into chips. I decided to try it. The collard greens were easy to clean and prepare since they have large flat leaves. I cooked them at 350 degrees for about 30 minutes. They taste the same as kale chips but have a little bit more of a bite due to the thicker leaves. See the pics below. 

Next Phase

Now that I have the basics on eating vegetables and whole grains in addition to avoiding the foods that I'm sensitive to, I want to start focusing on portion control and exercise.  I've been curious about the new Shaun T workout, T25. It is an intense workout in 25 minutes including cardio and toning. When I workout, I usually do the basic elliptical machine or a Pilates class here or there but I see T25 as a workout that could transform my body. I've completed 3 workouts doing the modified version of the moves. I find it to be fun (after it's over :-) ) but just long enough so I'm not bored or giving up.

I've also started having the nutritional supplement called Shakeology.  Shakeology is created by the company Beachbody which produces the workout videos P90X, Insanity and T25.  It's a natural, gluten-free supplement in powder form that provides vitamins, nutrition, digestive enzymes and probiotics in one shake so I don't have to take a multiple supplements. I will still take an omega 3 and vitamin d separately. Previously I was taking nine supplements so I'm hoping this will be a good way scale that down. So far I've found that it curbs cravings and gives me energy.  I have the vegan chocolate version, it tastes ok but it has an after taste similar to artificial sweeteners. It has stevia in it which I've never had but I assume that's what I'm tasting. I was mixing it with water but decided it tastes better with orange juice.  I have a month supply so I will decide in a few weeks whether or not it's a keeper.

Super Bowl Sunday

I'm not into football at all but I do like to participate in the snacking. I made a cheesy dip inspired by The Pioneer Woman's (from the Food Network) Queso Fundido recipe.  My version includes cooked turkey italian sausage, shredded monterey jack and cheddar cheeses and black beans, adding protein and fiber.  After cooking or rather melting in the oven and broiler, I topped it with tomatoes and kale chips, adding some nutrition to the dip. I paired this with brown rice crackers and guacamole.  It's tasty and of course cheesy with some nutritious ingredients to balance it out.

 

Junk Food

I gave in to a couple of cravings this week. I've been craving ooey gooey melted cheese the past two weeks. I grabbed some mozzarella sticks from the cafeteria and attempted to remove the breading since I do not like super thick breading, I prefer a light coating and I was also trying to avoid the gluten that I'm sure was in it.  I followed that up with an afternoon snack of kettle style potato chips from the vending machine. The next day my stomach was not pleased and I've felt it for days.  I also had a couple of gluten-free cupcakes from Georgetown Cupcake friday. The next day I was so sluggish from the sugar, I was unproductive and regretting it.  I should have stopped at one but they are so darn good!  I've spent the weekend trying to cleanup my act although I've consumed lots of cheese as that craving still persists. I do think it's out of my system though, a clean green salad is appealing at this point (after the Super Bowl, of course). The great part of all of this is I can always "clean up my act" and create a fresh start. 

On another note, I was in Whole Foods this weekend and asked for assistance to find guacamole. The staff member found it for me and put a sticker on top of the container making it complimentary. This was a pleasant surprise, since I spend a near fortune in that place every week. Whole Foods, you have been holding out on me but thanks!

Snow Day!

Well it wasn't quite a snow day for me. I traveled to NJ for work last week where there was a significant amount of snowfall. Over the past two weeks of travel, I've managed to maintain eating gluten and refined sugar free. For lunch, I visit the station in the work cafeteria that has dinner options like chicken or beef, rice or potatoes and veggies.  They also had a taco bar where I had a chicken bowl with guacamole, tomatoes and cheese but avoided the flour tortillas and tortilla chips since I feel corn is a big contributor to inflammation for me.  Afternoon snacks are tough, besides a bag of nuts there really aren't good options for me in the vending machine or the office convenient store. I've relied on bringing my own snacks. Thanks to my health coach's suggestions, I bring small packages of almond butter and gluten free snack bars that are sweetened with agave syrup.  Evolution Harvest and Two Moms in the Raw bars are good options.  I also bought brown rice crackers from Wegmans to leave in my desk and have alone or with the almond butter. 

Dinners have been fine since I'm able to go to Wegmans or Whole Foods and choose good options. Even if go to a restaurant I am mindful of my choices.  I was craving a turkey burger one night, so I went to Ruby Tuesday and ordered a turkey buger without the bun and a side of sweet potato fries and green beans.  The big challenge was getting dinner the night of the snow storm.  The weather and traffic was very bad when the office let everyone out early in the afternoon, so I went straight to my hotel and decided to wait a few hours for dinner. Luckily, my hotel offers free dinners a few times a week. Unfortunately, that night was lasagna night.  It's usually a frozen brand that is processed, full of gluten and no nutrition.  My very first thought was ugh, I will definitely have a bloated, gassy stomach after that plus fatigue. I asked the front desk for takeout menus thinking if there was even a slim chance that I could get chinese delivery, I could at least get a chicken dish with steamed rice and broccoli.  As I was getting on the elevator to go back to my room, a woman came by with a grocery bag. I asked how the roads were and she said some ok and others bad but she was successful getting to Wegmans. That was my cue, especially since I called a Thai restaurant across the street and there was no answer.  I decided to tap in to my driving in the snow skills which I learned growing up in Cleveland and get to it!  I made it to Wegmans, picked up sushi and was very happy and at peace with my dinner that night. 

I do realize there will be times when I will have to just eat what is available to me and that is life. There may also be times where I just want to indulge in a sugary gluten filled treat and accept the fallout but I would prefer for it to be on my terms. That night I just did not want to let go of that energetic, good feeling I've been experiencing which made trekking out in to the freezing, snowy weather for another food alternative worth it.

Reflection

A year ago, even a couple of months ago, I was tired and lethargic. I was so haunted by cravings of cookies and cakes that at times I would make a late night run or plan my day around a trip to the cupcake shop.  Eating one cookie or cupcake would leave me craving another shortly after and then another and another.  Since I've removed the refined sugar and added vegetables I have fewer cravings and much more energy.  Removing gluten has improved my digestion and energy level as well. I've gone from cooking 0% of the time to 80% of the time. When it's time for lunch or dinner, I now ask myself what green vegetable will I have since I understand its importance.  These days, I'm actually craving veggies like kale chips, cold pressed green juice and asparagus. I never thought I would ever crave vegetables or be free from uncontrollable sugar cravings.  I am grateful to have the opportunity to learn more about food and have the time at home, without work travel, to cook and explore different food options. What a difference a month can make!  

So now reality is setting in. In week I will return to weekly work travel and I will be challenged to maintain these good habits with a hectic schedule and fewer healthy resources at my fingertips along with trying to transport many vitamin supplements including two that are powdered. As I begin to feel overwhelmed I remind myself that I haved learned valuable lessons and the knowledge prepares me. Even if I don't make perfect choices, I know key tips like eating vegetables will have me feeling good and energetic. I now know that refined sugar makes me tired, moody and gives me brain fog and even though it will give me short-term pleasure it will not support my busy lifestyle on the road.  

I'm not one for New Year's resolutions since I believe in improving myself throughout the year.  I don't need to wait until January 1 to go on a diet or begin working out.  I do, however, look forward to what 2014 will bring as I feel myself opening up to new experiences.

Christmas Temptation

I had Christmas Eve dinner with my parents. My dad was craving a non-traditional meal.  We had a Middle Eastern spread that included chicken and lamb kabobs, rice, falafel, pita bread and hummus. We also had an Indian dish called malai kofta, which is a potato based vegetarian dish. I made kale chips as a green vegetable option.  It was all delicious and gluten-free with the exception of the pita bread, which I did not eat.  For dessert, my parents had Georgetown cupcakes and ice cream while I had my homemade gluten-free, sugar in the raw brownies.

My Christmas meal involved a bit more temptation. I went to my cousin's house for dinner. She had a buffet style dinner consisting of meats, rice and beans, vegetables, casseroles, sweet potatoes, rolls, biscuits and macaroni and cheese. Of course the gluten filled mac 'n' cheese, rolls and biscuits were calling my name!  I managed to stay focused and chose turkey breast, green beans, collard greens, sweet potatoes, rice and beans and broccoli casserole. The broccoli casserole was a good decadent option that distracted me from the mac 'n' cheese and now that I look at the list of foods on my plate, I realize I had plenty of satisfying options. Whenever I consider eating a gluten filled food, I remind myself that the end result will not just be a stomach ache.  I remember digestive issues have caused me inflammation, lack of vitamin absorption and lowered immunity and it's all very serious. 

On to temptation number two, dessert, my ultimate weakness. There was a table full of pies, cakes and cheesecake.  I knew before-hand I would be tempted to indulge in dessert more than the food so I came prepared with a dessert option that I could eat. I brought a cherry pie from Whole Foods that was gluten-free and refined sugar free.  I have to say I was still challenged to avoid the chocolate fudge cake, homemade cheesecake and my all time favorite, yellow cake with chocolate icing, which looked homemade.  I did have my gluten and refined sugar free pie but I spent the rest of the evening pondering whether or not to have just one slice of cake. It felt like I had an angel on one shoulder and the devil on the other. What a long night! Sigh. I reminded myself that even if I were willing to deal with brain fog as a result of the refined sugar which I could avoid in upcoming days, the gluten would take a larger toll on my overall health and right now my body needs to heal. I also planned to make a cake that I could eat the next day, so I just needed to hold on. I made it through Christmas without doing damage and woke up the next day clear-headed and energetic making staying on-track worth it.

Brown Rice

This week I've been focused on eating whole grains. I've learned very quickly that eating the right grains will keep you full and satisfied for hours.  I have been craving eggs lately and decided to make myself scrambled eggs with goat cheese and chicken andouille sausage.  I was in the mood for brunch but it was Friday afternoon and I also didn't want to debate about whether the meal I would order is gluten-free and refined sugar free.  As I was preparing my homemade brunch, I decided to mix in some cooked brown rice.  Not only was it filling and satisfying but I was not hungry again until 5 hours later!  That's not even happened with the largest brunch buffet meal I've had in the past. 

For a couple of days I've been craving a creamy, cheesy casserole. I decided to make a brown rice and black bean casserole. I also added the chicken andouille sausage, which is my alternative to predictable grilled chicken, green chiles, cream of chicken soup and cheddar and monterey cheese.  It was super easy to make and was delicious and since I added so many flavorful ingredients, it didn't require a lot of seasoning. I have leftovers for the next few days (that I actually want to eat) so no cooking for me! I intended to add some steamed broccoli to the casserole but I forgot so I had kale chips on the side which actually added a nice crunch.

Energy!

After a couple of weeks without gluten and refined sugar plus the addition of green vegetables, I have so much of energy!  I've gone out late with friends during the week and on Sunday without feeling like I need to drag myself out or say no because I need to rest up for work the next day.  This is all very interesting, I am not moody, and actually very happy and excited to the point where I am staying up way too late (which I need to curb as that will surely cause other problems).  I now realize that I've limited myself from enjoying activities in the past due to fatigue and fear of being even more tired the next day.  Who knew that a diet adjustment can possibly improve your quality of life?!

I had my cupcake and champagne party this weekend, which was a blast!  I ordered my fav Georgetown cupcakes for my friends.  I have to admit after one look at those picture perfect cupcakes, it crossed my mind to just have one little innocent gluten and sugar filled cupcake.  However, once I thought about the possibility of losing this high that I've been on the past two weeks, I quickly turned to my gluten-free, sugar in the raw cake that I baked so that I too can have some cakey goodness to enjoy...and all was well. :-)

By the way, I found this spread in Whole Foods that is made from honey, cocoa, butter and milk.  It has a flavor that reminds me of caramel but more subtle.  I used this on my cake as an icing and it turned out well.  I'm not a fan of caramel and would prefer a more chocolate flavor, but in small doses this spread works for me and until I can find a good replacement for typical sugary icings, it remains an option. 

Green Vegetables

I began focusing on my gluten-free and refined sugar-free diet the Saturday after Thanksgiving.  I was pleasantly surprised by the quick results. Monday I returned to work after a two week vacation where I traveled to Europe and celebrated Thanksgiving with family. Normally, I would have felt like I was run over by a Mack truck, feeling fatigued and cranky but instead I was energetic and my mind was clear, no brain fog.  It is amazing that I can feel so great after omitting my food triggers for two days!  Very eye opening!

I met with my nutritionist this week and the topic was greens. I really enjoyed this session because it reminded me of the importance of eating green vegetables. I know we have always been told to eat our vegetables but I have completely overlooked their vital benefits. I don't dislike vegetables, broccoli is my fav, but I also don't crave them and never deemed them necessary to function. I rarely eat them, maybe once a week which is clearly not enough. So out of the list of benefits, blood purification stood out to me the most. I cringe thinking about damage done by having toxins in your blood. Another benefit that stood out to me was improved liver, gall bladder and kidney function and considering my issue of a congested liver, I see that I have not done my body good!  Of course cancer prevention is a huge benefit that we all should acknowledge.

My assignment is to have two green vegetables a day and to prepare 3 in a way that I've not done before.  I was initially intimidated by this challenge since I don't cook, I'm usually exhausted after work and I am lucky to have a veggie once a week.  Well this week was perfect, I'm not traveling and I'm able to work from home so it was perfect timing for me to get started right away.  Excited about already feeling great since I omitted gluten and refined-sugar and looking forward to feeling even better after receiving the nutrition from green vegetables, I ran to whole foods the next day and grabbed asparagus and broccoli rabe. That evening I decided to prepare the asparagus to go along with my leftover Thai food and a Whole Food green cold-pressed juice (Emerald River: kale, broccoli, celery, lemon, apple and ginger).  Even though I was starving and could have easily warmed up my Thai food in a minute and be satisfied, I stayed committed to my asparagus.  I decided to roast them by placing them on a baking sheet drizzled with olive oil, Himalayan pink sea salt and lemon juice. At about 450 degrees, it cooked up in 15 minutes. I admit it was very easy and quick to prepare.

Nutrition and Baking

I am beginning to work with a nutritionist who will help tackle my inflammation and get the proper nutrition that I need so my body can function properly. I will meet with her twice a month for the next 3 to 6 months. I will learn about how foods impact my body. The first topic on Monday will be green vegetables. My nutritionist travels a lot which is great since she can relate to the difficulty of maintaining a balanced diet while on the road. Her first tip was to bring a small blender or the Magic Bullet Blender to make nutritious shakes. I'm excited to learn more and share what I learn so that I can help others. 

On another note, I made my first from scratch cake. It was gluten-free using sugar in the raw. I followed the King Arthur Flour gluten-free chocolate cake recipe. I made a few adjustments. First I used a gluten-free flour that already has xantham gum in it, which is needed to hold baked goods together since there is no gluten. It is a corn based carbohydrate but in recipes only a half or full teaspoon is required. The flour I used is called Better Batter which I found at MOM's Organic Market. The other adjustment I made was to add the sugar in the raw to the wet ingredients so that it can dissolve since it is more coarse than refined sugar. Lastly, I used Himalayan pink sea salt for the salt addition to the batter.  I've learned that Himalayan pink sea salt does not raise your blood pressure and has essential minerals that we need unlike processed refined salt. The cake turned out great, better than I expected. I was concerned it would be dry and grainy but was actually moist and had a deep chocolate flavor. Although slightly more dense, it's very comparable to a normal cake.

My challenge was making the buttercream icing. I was sure that I could substitute sugar in the raw for powder or refined sugar, but I completely overestimated the ease of melting the sugar in the raw using my softened butter....it wasn't happening. So I decided to pour my icing into a saucepan to attempt to melt down the sugar. It melted but was still grainy and my icing turned into a glaze. I tried to put the icing in the fridge to stiffen it up but since I was eager to try the cake, I used the icing as a glaze and poured it over the cake. Next time I will melt the sugar before blending it with the butter and milk and see if that produces a smooth icing.  

Overall, I am excited to have a go to gluten-free cake recipe using sugar in the raw for those cupcake cravings!

Pictures of the gluten-free flour, Himalayan pink sea salt and completed cake are below.

Holistic Health: Blood Work Results

Today I had my follow-up appointment with my holistic doctor to review my blood work which was presented in a 29 page functional health report.  The report identifies biochemical imbalances in my body. It covers pretty much everything from vitamin levels, body functions, the body's response to things like stress and allergens, blood cell count, athletic potential and the ability to recover from injury (which to my surprise as a non-athletic person, is in the normal range).  You name it's in there. The report also includes supplement recommendations and a list of aggravating drugs.  Imbalances that are deficient or in excess by 25% or more are highlighted.  The good and the good news is my list of deficiencies and excesses were short and not too far from the 25% limit. By paying attention to my symptoms and responding to my symptoms early, I can bring balance to my body and prevent future and permanent damage. 

I cannot say that I was surprised by my results. My immune response and inflammatory process is dificient, in addition to my red blood cells (anemia) and liver function.  I knew that I was anemic but learned today that I am not deficient in iron as I've believed but deficient in B12.  Another interesting thing I learned is that my liver function deficiency is related to a congested liver (not liver disease) likely caused by medication.  Other deficiencies include vitamin D and zinc. In general my results are saying my immunity is low and I am not digesting my food so nutrients are not being absorbed in my body.  Just a note, my gastrointestinal body function tested as normal which is a blessing considering my digestive issues.

The doctor confirmed that I have gluten and sugar sensitivities. Again, I'm not surprised by the gluten sensitivity since I've noticed fewer digestive issues after consuming gluten-free products. The sugar sensitivity is interesting to me. I know I eat a lot of sweets, so I was expecting high glucose levels and possible pre-diabetes, but I have an intolerance to sugar which is contributing to my digestive issues.  I will have to research this more. 

I am going to start taking supplements to tackle my deficiencies along with a diet that excludes gluten and sugar (honey and sugar in the raw are allowed) for 3 months to get my body balanced and to reduce the inflammation. While I will miss my beloved sweets, I am very interested In seeing how my body responds to this change.  Not sure how I will feel in a month, but at the moment I believe 3 months of sacrifice beats a lifetime of food deprivation while trying to manage future chronic diseases.  I will start this plan in a couple of weeks after my trip to Paris and Thanksgiving.  I will even forego cupcakes at my belated birthday Cupcake and Champagne party next month. Sigh.  Hey, does champagne fit into my plan?!  Stay tuned.

Whole Foods

Last night I went into Whole Foods for a few items.  I was interested in a frozen gluten-free pizza and was drawn to the Amy's brand since I know they make natural and organic foods.  As I looked at the crust options which were organic flour, cornmeal and rice.  I was immediately drawn to the rice crust since it is both gluten-free and less likely to cause inflammation but it was vegan with fake cheese or no cheese and I wanted cheese!  I then considered the cornmeal option since I've enjoyed that type of crust in then past. Curious about the inflamamation factor, I googled 'cornmeal inflammation' and was surprised to find it was so high at -417! No way!  I then googled organic flour and I came across an article that said organic wheat flour was not good for you, so I assumed organic white flour certainly wouldn't be.  In the end, I chose the rice crust option and decided to add my own cheese to it, goat cheese was my choice. I left Whole Foods with some great items including their cold-pressed juices and sweet potato chips but I was also reminded that not everything in Whole Foods is healthy for me and I need to remember to read and research the ingredients as I continue to address my inflammation.  Thanks to my buddy Michelle for inspiring me to log this experience.

Holistic Health

Today I had an appointment at an integrative holistic medical office. I learned that inflammation is likely the source of my growing list of health issues that seem separate but are actually related. The doctor likened it to a tree with a main problem in its core leading to branches of health issues that continue to grow as the main problem continues.  This office offers chiropractic solutions, acupuncture and nutritional support. I will have a complete blood work up that will pinpoint potential issues with my body.  I will log my diet for a week and receive a diet plan to detox and repair my body.  She started me out with an enzyme supplement to take with meals to help with digestion. I am looking forward to this overhaul having guidance and support. I'm also looking forward to eventually feeling like a new person.

Cravings

I've been searching for nutrition classes but have not found anything short of enrolling into university!  I will keep looking.  I did work out the past couple of weeks and felt great afterward.  I've been dragging from traveling for work and getting little sleep but the time on the elliptical left me feeling energized and having more pep in my step the next morning.

Since my food choices during the week were disastrous, I returned home on the weekends feeling the need to detox.  I chose the Greens with Envy juice from wholefoods to wash away the toxins. 

I met my parents for lunch this weekend.  We went to our usual spot, The Cheesecake Factory.  Determined to avoid eating a meal that will surely cause inflammation but craving Chicken Parmesan, I chose the Chicken Romano dish.  It was two thin cut pieces of lightly breaded chicken that was served with pasta and a choice of cream of marinara sauce.  I substituted the pasta for brown rice and requested the marinara sauce to have on the side.  It was tasty and caused no digestive issues, so hopefully it was the right choice.

To satisfy my sweet tooth this weekend, I stopped by a gluten-free bakery called The Happy Tart.  I've tried a few items there in the past but found their cupcakes and cookies to be dry and grainy.  Yesterday, however, I tried the gluten-free turnover with hot green tea.  The turnovers are amazing!  They have a nutella flavor with or without banana and an apple option.  The crust is flaky and buttery and the filling is very satisfying.  They get the Food Love Joy seal of approval.

Snacks

I've come across brown rice crackers.  They are yummy crackers with a light crispiness and a lot of flavor.  The crackers I've seen usually have seeds in them like sesame or flaxseed.  I've also seen crackers with seaweed in them.  I've come across them at Whole Foods and Target.  Besides being a good replacement for crackers made from refined flour, they are also a good to replace tortilla chips.  I assume that tortilla chips cause inflammation since they are made with corn.  The brown rice crackers are good alone or with hummus, olives, cheese.  I can see myself eating these instead of having chips.  I really am surprised at how satisfying they are. Below is a pic of the brown rice crackers I get from Whole Foods, they come in a variety of flavors.

On another note, I've realized recently that I've not worked out in weeks.  Exercise is helpful in reducing inflammation, so I need to get moving this week. My two goals for the upcoming weeks are to workout and to sign up for a nutrition class.  I am so curious about this inflammation issue.  I really want to learn more about the impact of food in our bodies, good and bad.  It is written, so it must happen! :-)