Tag Archives: eat clean

Get your Groupon on!

So I’m obsessed. A total Groupon junkie. I look to it when I need almost anything, and one of my latest purchases is a BOOT CAMP Groupon! With recently relocating to Daytona, I wanted to get active and involved in the community. I found this great one that was a 6-week boot camp for only $35 dollars! 

If you’re not ready to commit to a gym or want to try some new classes such as kick-boxing or yoga, check out your local Groupon! Almost all cities have participating restaurants, spas, stores, gyms and anything else you can think of. Check out the link below and find the city closest to you!

http://www.groupon.com/

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Kale Chips

I’ve decided to take full advantage of the fresh, wonderful produce available here in Daytona. One of the best things I’ve seen at the farmers market is the huge, lovely green kale. While I’ve sautéed it and worked it into my dishes, I wanted to do something new. Kale chips can be a yummy snack or a side dish. Here is a recipe I read then adapted to my needs.

Preheat oven to 300 degrees.

Wash the kale leaves thoroughly. Rip them into smaller pieces, at least 2 inches in size. Be sure to cut out the spines, as they can be bitter. Some people may not mind them, but I personally hate them.

Fresh Florida kale right after I washed it:

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Without drying them, put them into a bowl, making sure as much water is drained from them as possible. Next, soak them in vinegar (white wine or regular distilled, whatever you have on hand will do) for around 3-5 minutes. Again, drain the vinegar but do not rinse or dry them.

Depending on the amount of kale you have, use a few tablespoons of olive oil to coat each piece. There should not be excess olive oil in the bottom of the bowl. Generously sprinkle large grain sea salt over the kale. 

On a baking sheet, lay each piece flat. There should only be one single layer. Place each tray in the oven for anywhere from 30-45 minutes. The more you let them bake, the crispier they will get. Move the pieces around/rotate pans halfway through cooking.

Here are some flavorful toppings you can add to change things up a bit!

Hot sauce-drizzle on after the chips are finished baking-a Buffalo gal, I prefer Frank’s Red Hot!

Parmesan cheese- sprinkle on top of chips as soon as they come out of the oven.

Soy sauce-replace some of your olive oil beforehand with soy sauce.

Lemon/lime-squeeze a fresh lemon and/or lime over the chips before or after baking

Your favorite herbs/spices-use whatever you may have fresh or handy!

 

Check out photos of the kale chips I made below! I sprinkled parmesan cheese on them. So yummy!

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Hey ya’ll!

I’ve made it to Daytona! Between the semester ending and moving down here, I haven’t had any time to blog. But I am back, and motivated as ever! I’m on a mission to become even more fit than before, and I hope you’ll encourage, share and join in! I’m going to be writing my latest post later tonight, so check it out! 

ImagePS-Here is a photo of the beautiful beach I get to live on in Daytona Beach!

 

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Low carb pizza

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I love pizza. Like, really love it. It’s my favorite food. I was ecstatic when my friend shared this recipe with me that has almost no carbs because the crust is not made with any corn or flour dough, but, get this, cauliflower! Try the recipe below and let me know what you think!

Cauliflower crust:

  • 1 cup cooked/mashed cauliflower
  • 2 egg whites
  • Spices-(Italian seasonings/garlic)
  • 1 TBSP baking powder
  • 1/2 cup low fat mozzarella cheese

Mix ingredients and roll/shape out a pizza crust. Brush olive oli on the edges to make it extra crispy. Top with the toppings below!

  • 1/2 can strained diced tomatoes
  • 2-3 handfuls no fat goat cheese
  • 1/4 cup low fat mozzarella 
  • 2 chopped artichokes
  • 1/2 caramelized onion
  • oregano
  • garlic
  • basil
  • rosemary
  • 1/2 chopped olives

Cook at 375 degrees for 15 minutes. Enjoy!

 

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Taking back nutrition, sustainability and our peace of mind

As an assignment, we had to ask a classmate to do a guest blog post on our own blogs. My friend Anne, who has an awesome blog about conservation and sustainability, was nice enough to write a post for me! Check it out below, let us know what you think, and take a look at her blog, here!

SustainableFred.wordpress.com

 

As a college student, I am no stranger to eating on the go. Over the past few decades, we have changed as a culture. Some of us don’t even leave our cars for dinner and  many meals are consumed outside of the home.

In a previous post, I mentioned Mark Hyman, MD as he wrote a blog for the Huffington Post on food sustainability. Hyman warns in his post that not only are our convenience food practices not good for the earth, but for our health as well. He says, “One hundred years ago all we ate was local, organic food — grass-fed, real, whole food. There were no fast food restaurants, there was no junk food, there was no frozen food — there was just what your mother or grandmother made. Most meals were eaten at home. Now, one in five breakfasts is from McDonald’s and 50 percent of meals are eaten outside the home.”

(photo taken from ebruli)

We must remember that it is not too late to change. Our packaged, factory farmed food is a fairly new practice, and above all we must remember that we made our world this way. So we must take it upon ourselves to change again. We are not separate from our environment, we are undoubtedly linked to our surroundings. Food sustainability is not only important for our planet, but for our bodies as well.

Hyman explains, “Broccoli, peaches, almonds, kidney beans, and other whole foods don’t need a food ingredient label or bar code, but for some reason these foods — the foods we co-evolved with over millennia — had to be “improved” by Food Science. As a result, the processed food industry and industrial agriculture have changed our diet, decade by decade, not by accident but by intention.”  

He also argues that while most Americans say that they do not have time or do not know how to cook, most will spend more time watching cooking shows than actually cooking.

As a fast past society, we must take a step back. We need to eat in more, carve out time for preparing our own meals. Skip the high calorie, nutritionally low to-go food. The best way we can respect the earth, is to respect what it produces. As Hyman says, “The earth will survive our self-destruction, but we may not.”

 

-Anne Ritz

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