FRUCTOSE can trigger CANCER CELLS to grow faster

"The major sources of fructose in our diet are sucrose (table sugar)
and high fructose corn syrup, sweetener found in soft drinks,
fruit drinks, candy, cookies, ketchup, salad dressings, 

cereal bars, frozen dinners and countless other processed foods. 

While it's widely known that cancer cells use glucose to fuel their growth, 

last week's findings were the first to link fructose to cancer growth."   
The Globe and Mail

Read more about this study HERE

Grapefruit and Diabetes

Yesterday morning, the girls and I all had a grapefruit for breakfast. We think they're delicious! I did some research on the benefits of grapefruit and found some interesting information that would especially benefit those with diabetes:

"Early results from US researchers suggests that eating ruby red grapefruit really does help people lose acidic weight, and could help reduce the risk of developing the acid condition that causes blood sugar problems."


"When you reduce blood sugars and increase alkalinity in the blood and then tissues you can lose up to 1 pound a day and reduce or even eliminate insulin injections," says Dr. Young.


"Grapefruit can be one of the fruits, including avocado and cucumber, that can help maintain the alkaline design of the blood and tissues and prevent all sickness and dis-ease," states Dr. Young.


"Writing in Chemistry & Industry Magazine, Marina Murphy reports on a pilot study of one hundred obese patients at the Scripps Clinic in San Diego. The group who ate half a grapefruit with each meal lost an average of 3.6 lb (1.6kg) over twelve weeks, compared with a placebo group who lost an average 0.5lb (0.2kg). Some patients lost as much as 10lbs. After the meal, the "grapefruit groups" also had reduced levels of insulin, the alkaline buffer which enables the body to neutralize the toxic effect of sugars. The acid glucose levels were also lower, suggesting a more efficient elimination of the sugar."

Read more about this study HERE
 

Bring on the grapefruit!

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I know there lurkers out there and I would LOVE to hear from you and all of my followers!

*Any tips that help your family to choose healthier foods?

*Healthy snacks that you like? 

*Your favorite kitchen appliance?

*Some of the challenges you have faced trying to live a healthier lifestyle?

*What changes you have noticed since eating healthier?

**Please share and become a follower! 

I would love to put a face with a dot on the map! 

(Plus it motivates me to keep going...)

Quinoa; Sweet Potato Fries and Wild Salmon

That's what we had for dinner tonight. There was a sale on wild Salmon and I've wanted to make this variation of sweet potato fries for a while now. I'm trying to perfect my skills at making quinoa. It shouldn't be that hard, but it is for me. And I don't didn't know what lime zest is (now I do, lol), so I messed up the dressing and had to rinse the quinoa again after I cooked it, but it all turned out okay. I seem to make things harder than they should be...

Anyway, here is the recipe for the quinoa and the fries:

Southwest Quinoa  (courtesy of Green Smoothie Girl)
(I made this for 6 people and should have cut the recipe in half, because it made a TON)

2 C quinoa (soak for a few minutes, then drain in a fine strainer)
4 C water
2 cans black beans (rinsed well)
4 med tomatoes, diced
8 green onions, chopped (including most the green part)
1 C hopped fresh cilantro

Dressing: (Whisk together)
1 heaping Tbsp. grated lime zest
1/4 C fresh lime juice
6 Tbsp extra virgin olive oil
1 Tbsp maple syrup (the real kind)
1 tsp sea salt
1/2 tsp freshly ground pepper

Whisk together the dressing. Simmer the quinoa in water uncovered for about 10 minutes. Turn off the heat, cover, and let stand for 10 minutes. Strain any excess water. Add the quinoa to dressing and toss well, then stir in the remaining ingredients (beans, tomatoes, scallions, cilantro) Pour dressing on cooked quinoa and toss well; then add other ingredients. You can serve it hot or cold. 

Sweet Potato Fries (Courtesy of Green Smoothie Girl)

8 C sweet potatoes (about 3-4 potatoes) Peeled and chopped into sticks (We didn't peel ours)
1/4-1/2 C coconut oil
1 tsp. sea salt or lawry's


Heat oil on medium-high in a large skillet; add sweet potatoes and saute several minutes, stirring frequently with a spatula until tender. Sprinkle with salt and serve. 

My 7 and 8 year old ate everything on their plate, but especially LOVED the sweet potato fries...It was very satisfying to me that my hard work paid off! Now if we could just start working on my 4 year old...She seems to be my pickiest eater so far and it drives me crazy sometimes. I try to make it a huge deal when she finally tries something new and different. I think I'm making progress??

Quick and Easy Vegetable Soup

1 (14 oz) can Veggie broth
1 (11.5 oz) can V8 juice
1 Cup water
1/2 white onion
Minced garlic to taste (optional)
1 Large potato, diced
2 Carrots, sliced
2 Stalks celery, diced
1 (14.5 oz) can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
Salt and pepper to taste
Cayenne pepper to taste

In a large pot, saute onion, garlic, carrots and celery in olive oil and then add broth, tomato juice (V8), water potatoes, diced tomatoes, green beans and corn. Season with salt, pepper and cayenne seasoning. Bring to boil and simmer for 30 min or until all vegetables are tender.

Butternut Squash Soup! A MUST for NOVEMBER!

I just made this the other day, and it turned out to be DELICIOUS! I doubled the recipe and we had leftovers for a couple of days...

Butternut Squash Soup

1/2 T olive oil
1 T butter (optional)
1/2 C sliced carrots (abt 1 med carrot or 12 baby ones) this was a little too much carrot for my taste...next time I would use 1/2 carrot
2 stalks celery, diced
1 C diced onion
4 large garlic cloves, minced
1 medium butternut squash, (abt 4 cups peeled and diced) (f you don't want to peel and dice the squash, which, believe me, you probably don't...then buy it already diced at Costco)
1 medium potato, diced (about 2 C diced)
32 oz vegetable broth (that's one box/carton)
1 T brown sugar (or agave to taste)
1 1/2 t kosher salt
3/4 t dried sage
1 pinch cayenne pepper or a douse of hot sauce

In a large stock pot, heat olive oil and butter. When butter is melted add onions, carrots, celery, and garlic



Saute for 2-3 minutes or until onion is tender. Add the squash.



Then add potato, sage, salt, red pepper, and chicken broth. Bring to a boil and then turn down to a simmer. Simmer with the lid on for 30-40 minutes or until everything is tender. Check a piece of squash and also a piece of celery and potato to make sure they area fork tender. Stir in 1 T brown sugar.

Use an immersion blender, or transfer soup to a regular blender and puree until smooth.

ENJOY! 

If you make it, let me know how you liked it or anything you changed to make it to YOUR liking!

Need your CHOCOLATE fix?

As the leaves start changing and it gets closer to the holidays, 

you may just need that chocolate "fix." 

This will satisfy your craving for something chocolatey and crunchy.

Kind of like a candy bar. 

So on those "not-so-resistant" days, whip up a batch of these:

No-Cook Chocolate Chia Crispies 

(www.greensmoothiegirl.com 12 steps cookbook and guide)
*Drink water with these, as Chia seeds absorb up to 10 times its own weight in liquid

1 C almond butter

2/3 cup raw honey

1/4 cup chia seeds

1/2 cup raw cocoa powder

1/3 cup coconut oil

1 Tbs vanilla

1/4 tsp sea salt

6 C crisped brown rice (in a cereal box at the health food store)

Cream together all the wet ingredients in large bowl by hand. Add the chia seeds, cacao, and salt and then blend well. Add the crisped rice and stir until evenly mixed. Chill the dough for 1-2 hours, then form into balls and refrigerate until serving.

Easy enough!