Mountain Rose Herbs Organic Tea Blends
Here’s how my three year old ate the other day… she’s a foodie rock star who routinely eats wild caught salmon roe, grass fed liver and heart, sardines out of the can, all of her veggies, and extra dark organic chocolate to name a few.
- Organic blueberries topped with 1) organic grass fed whole yogurt, 2) sprouted raw organic pumpkin seeds, and 3) raw organic coconut oil.
- Herbal tea Mountain Rose is my favorite place to buy herbal teas. They really know what they’re doing. We buy many of their blends (pictured above) as well as single leaf teas to make our own blends. Tea drinking is a ritual we take seriously in our house. Coffee too!
- Vitamin D3 supplement
- Grass fed organic liver and ground beef recipe with organic grass fed buttered mashed potatoes. I FINALLY nailed a liver recipe, after many attempts, that is so delicious. I eagerly want it every week and it’s loaded with nutrition. I will share it very soon so you, too, can happily reap the benefits of grass fed liver with a genuine smile.
- Grass fed organic mint chip ice cream.
- Filtered water
Tuesday, April 29th, 2014
Blue Dog (NYC) burger with farm fresh egg on top.
On our recent trip to New York I splurged off my routine eating to experience the best sandwich in the city as well as the best cheesecake known to man. The rest of the trip, however, was the usual high quality real food that I regularly eat. When we planned our New York trip we chose the apartment we rented (through Air BnB) so that it was strategically placed between our favorite restaurants:
- Don Antonio’s for the BESTEST gluten free pizza ever (not entirely “real food” but I learned their crust is simply four ingredients and the cheese is freshly made daily). It’s so amazing I can’t even describe it.
- Bare Burger for a lip-smacking grass fed burger experience every time.
- Blue Dog Kitchen Cafe (on 50th) which I’m writing about today.
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Saturday, April 26th, 2014
Junior’s Famous No. 1 Pure Cream Cheesecake (right) and Chocolate Swirl Cheesecake (NYC)
I’m back today sharing part two of my foodie experience in New York. After I shared the details with my mom, while I was still in NY, of the famous Katz Delicatessen sandwich I devoured, she said if I wanted another true New York foodie experience then I had to head to Juniors.
To Junior’s we went.
Actually, in my opinion, as far as “cheating desserts” go, I figured that cheesecake was actually not a terribly crazy food off my diet since it’s mostly just cheese, sugar, eggs and whipping cream. There’s gluten in the crust, but it’s a small amount. Now, I don’t ordinarily say, “Oh, I’ll eat X-food because it just has a little gluten.” No, I don’t like gluten in any form these days. But… as I mentioned in my Katz Deli post, sometimes a healthy life is more than just truly healthy foods. I was excited to share in something that so many people love and adore, especially since I’m a foodie.
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Wednesday, April 23rd, 2014
Katz Delicatessen (NYC) Pastrami Rueban Sandwich
Although I don’t like to think of how I eat as a “diet” … sometimes that word just works.
Today, I’m sharing with you a meal I had in New York recently, where I went off the rails completely in exchange for a true New York foodie experience. Was it worth it? Oh yes. Yes, I enjoyed every devilish bite.
As you can see from the picture above, I had a sandwich. Ooooh so crazy, eh? Ha. Well, since I don’t eat wheat these days, it was very different for me. Plus, it wasn’t grass fed. But, a healthy lifestyle goes beyond just food. It involves happy experiences, family, friends, rest, fun, and so much more. And, take note, I always say that when I travel to France (some day), I will enjoy their authentic foods with pleasure in all its wheat filled glory. Same goes for Italy.
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Grass Fed Beef Tongue Ratatouille
- Fermented Cod Liver Oil. High Vitamin Butter Oil. – I took a teaspoon of each and chugged them down with filtered water. They have fat-soluble vitamins that work synergistically to help boost immunity, longevity, and fertility. That being said, while I’m pretty sold on the beauty of High Vitamin Butter Oil, I’m not completely sold on the fermented cod liver oil. My jury is still out. I praise it for the high vitamin A content which is why I like it (along with the vitamin D), but I’m not sure we need fish oil in our diets especially if we already eat a low omega-6 diet, thereby requiring less need for omega-3? Not to mention, we eat sardines and wild caught salmon (along with other high quality grass fed animal products) giving us great sources of omega-3. I’m not sure I’ll ever have the answer so I usually choose to have the fermented cod liver oil on hand in the case of illness but not take it regularly.
- 2 raw pasture-raised, organic egg yolks swallowed from a shot glass and chased with iced herbal tea. Oftentimes I add 2 to 3 drops of this crazy hot and therapeutic cayenne tincture.
- Smoked Oysters (canned)
- Vitamin Supplements (various ones like magnesium, CoQ, organic turmeric – taken with fat, probiotic – trying a new one, multi)
- Decaf Upgraded Coffee with organic grass fed cream and Upgraded grass fed Collagen
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Tuesday, April 15th, 2014
Olive n Veggie Pasta (gluten free, paleo, raw vegan)
The first time I created this recipe both my husband and I knew it’d become a regular in our house, and it has been for years. The textures and flavors are refreshing and delicious (especially fantastic during the warm summer months), and it’s a pretty dish. Oh, it takes a maximum of 10-minutes to throw together – I love that.
Olive and Veggie Pasta (Gluten Free. Raw Vegan. Paleo.)
Yield 2 servings
- 1 large zucchini
- 1 medium to large red bell pepper, seeded and diced
- 1 avocado, pitted, scooped / peeled, and diced
- 6 raw olives, pitted and chopped*
- 4 to 5 leaves fresh basil, chopped
- 1 teaspoon minced fresh chives or 1 green onion, chopped
- fresh organic lemon or lime juice, a good squeeze’s worth
- drizzle high quality raw olive oil
- sea salt, to taste
- Using a spiral vegetable slicer, spiralize the zucchini into noodles (if you have kids, have them help with this because they’ll love it). If you don’t have a spiral slicer, use a vegetable peeler to cut the zucchini into long, thin, ribbon-like slices.
- Put the zucchini in a bowl and add the remaining ingredients.
- Toss well with some fun bamboo hands and serve immediately.
* We really love Essential Living Foods Raw Peruvian Black Botija Olives. They are so unbelievably good… very juicy and meaty. The only ingredients are organic raw botija olives and sea salt.
Thursday, April 10th, 2014
Modding my Chipotle Bowl with 5 ingredients for higher performance.
As you all know by now, I’m a wee bit picky when it comes to my food. I want the highest quality and most nutritious goodness for my body and for my family. I want high performance, longevity, and energy. So, to ensure I get all of those things I prepare all of our high quality foods from scratch. That’s no small task as you might imagine, but it matters to me.
Sometimes, I need a break, or sometimes we’re traveling and food choices are limited.
Chipotle Bowl with white rice, steak, and guacamole. It needs to be enhanced.
One of the places on our list of “OK to eat” is Chipotle. It’s by no means perfect; but, on the spectrum of fast casual restaurants, they get my vote. They try to source quality ingredients and they listen to their customers. For example, they changed their oil by switching from crap gmo soy oil and now use less-crappy-but-still-crappy rice bran oil due to customer complaints.
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Red bell peppers
It’s time for a raw plant based recipe today. A fun one, too. Even though I eat a diet rich in high quality animal products, it doesn’t mean I don’t make my family raw plant-based recipes, too. I find value in raw vegan recipes for their diversity to my family’s diet and the phtyo-nutrients they offer. Whole-food, plant-based recipes have a place in all diets although I no longer subscribe to a 100% plant based diet anymore for us.
Apart from the soaking time of the sunflower seeds, this recipe can be whipped up in no time flat – that’s my kind of recipe. Or, use Go Raw sunflower seeds which are already sprouted and it’ll take even less effort. The texture of the final recipe will have some crunch since the seeds won’t be soaked but that’s totally cool, too.
Easy Stuffed Peppers (Gluten Free. Raw Vegan. Paleo.)
Yield 2 servings
- 3⁄4 cup raw organic sunflower seeds
- 1⁄2 cup chopped celery
- 2 tablespoons organic flax meal
- 1 1⁄2 teaspoons minced fresh chives
- 1 teaspoon fresh lime juice
- 1⁄4 teaspoon himalayan crystal salt (or perhaps less, if using already salted seeds like these)
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon chipotle powder
- dash of freshly ground pepper
- 2 medium to large organic red, orange, or yellow bell peppers
- Put the sunflower seeds in a bowl and add filtered water to cover by about 1 inch. Let them soak at room temperature for 6 to 8 hours, or overnight if that’s easier. Drain the sunflower seeds and rinse. Remember, if you use already soaked and sprouted raw sunflower seeds like Go Raw’s then you can skip this step.
- In a food processor, combine the sunflower seeds with celery, flax meal, chives, lime juice, salt, garlic powder, and pepper. Process the mixture until it’s a lightly coarse texture.
- Cut the top off each bell pepper, including the stem, and pull out the seeds. Stuff the bell peppers with the sunflower seed mixture. Serve immediately.
My husband’s solution to not using tap water at our hotel, while traveling in Mexico. Cover up the faucet with a horse face. I’m sure housekeeping was amused.
We traveled to Mexico during the winter and it was the first time taking Kamea outside of the United States. I was concerned about the possibility of getting ill as you so often hear from people traveling to Mexico, so I did my best to research and prepare well for the trip. Thankfully, as a result of my preparations and packing, we all stayed perfectly healthy.
Please note: I am not a doctor, nor a midwife, nor a nurse… I don’t even have a Ph.D. in motherhood yet. The following info, as well as everything on my blog, is not to be considered medical advice. Please, do your own research.
Before leaving for Mexico, we were advised by our Naturopathic doctors to start taking probiotics and to continue taking them while traveling. We usually have probiotics on hand in the house anyway so that was easy. Here is the brand that Greg and I take and here is what Kamea takes.
The following list is what I packed for our trip.
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Wednesday, March 26th, 2014
I keep these in the car for enhancing foods I eat at restaurants.
We had a very busy day so I thought I would share how we sometimes eat when we have a full schedule and we’re on the go. The majority of our meals are all made from scratch three times a day, and almost always eaten at home. However, sometimes I need a bit of help in the kitchen so there are few organic premade items that I buy from the grocery store (jars of organic tomatoes as they’re often more delicious than fresh tomatoes depending on the season, organic pasta sauce – with no sugar added, snack bars, gluten free crackers, sardines, smoked wild caught sockeye salmon, etc). And, sometimes we eat at a couple of carefully chosen restaurants.
Here was our schedule on this busy day…
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