Broccoli is a member of the cabbage family. It is known as a cruciferous vegetable which has been noted to have cancer-fighting properties. Broccoli can be eaten raw or cooked. Recipes use it steamed, roasted, sauteed and raw. It can be equally tasty in raw appetizer trays, slow cooked, stir fried, and even as an ingredient in soups and stews. Nutritionally broccoli is high in vitamin C, potassium and dietary fiber, and also contains anti-cancer fighting nutrients. Click here to see recipes containing Broccoli. Broccoli
Archive for January, 2012
Broccoli
Sunday, January 29th, 2012The Dirty Dozen and the Clean Fifteen
Wednesday, January 18th, 2012An advocacy non-profit group, The Environmental Working Group has updated its list of the top twelve fruits and vegetables most contaminated with pesticides. It is important to include a variety of fruits and vegetables in your diet and it is also equally important to eat fresh natural produce. Unfortunately modern agribusiness has made it common practice to use pesticides to increase marketable yields. Chemical pesticides and fertilizers have been known to cause many health issues including cancer and birth defects. Pregnant women and children are especially vulnerable to these chemicals. The EWG reports that if you eat 5 daily servings of fruits and vegetables on the Dirty Dozen list, you are ingesting 14 different pesticides a day.
Following is the list of top 12 foods which are most contaminated with pesticides. You should purchase organic when possible:
The Dirty Dozen
1. Apples
2. Celery
3. Strawberries
4. Peaches
5. Spinach
6. Nectarines (Imported)
7. Grapes (Imported)
8. Sweet bell peppers
9. Potatoes
10. Blueberries (Domestic)
11. Lettuce
12. Kale / collard greens
The EWG also listed the top 15 clean fruits and vegetables. Many on the list have thick skins or protective coverings which naturally protect the inside from pests. They reported that 90% of the produce tested contained no pesticides at all, and many others had tested as having only one pesticide used.
The Clean Fifteen
1. Onions
2. Corn
3. Pineapples
4. Avocados
5. Asparagus
6. Sweet peas (frozen)
7. Mangoes
8. Eggplant
9. Cantaloupe (Domestic)
10. Kiwi
11. Cabbage
12. Watermelon
13. Sweet potatoes
14. Grapefruit
15. Mushrooms
If it is not possible to purchase organic produce, be sure to wash your produce thoroughly. You can also reduce the residual pesticides by peeling the fruits and vegetables when possible. Buying organic allows you to eat all the natural goodness and eliminates the need to peel them. Many valuable nutrients are contained in the skins. If you must choose which produce to buy organic and which is safe to buy conventionally grown, use the list to help you.
Cucumbers
Saturday, January 14th, 2012
Cucumbers are low in calories and most people are familiar with them. They come in many varieties and are most often served raw. They consist of 95% water but contain Vitamins K, C, A and B. They also contain calcium, iron, phosphorus, potassium, magnesium, selenium, copper, magnesium zinc and iron. Eating the skin of the cucumber provides polyphenols and flavonoids, which have shown to be effective in lowering blood sugar. Eating organic cucumbers will eliminate the contamination from pesticides. If eating conventional ones, look for non-waxed ones, and be sure to gently scrub them to remove pesticides. Organic vegetables grown in non-depleted soils contain higher amounts of minerals. To view recipes made with cucumbers click here cucumber
Barley
Saturday, January 7th, 2012
Barley is a very versatile grain. Most people are familiar with “pearled” barley, which means the grain is polished to remove the outer hull. Some of the bran layer can also be removed during the polishing process. In hulled barley, only the outer hull is removed. You can also find rolled barley, which can be used like oatmeal. One cup of barley contains 13.6 grams of fiber. Barley also contains selenium, tryptophan, copper, magnesium, nicain, and phosphorus. Barley has a low glycemic rating. To see recipes containing barley click here Barley
Set Yourself Up for Success ~ Set SMART Goals
Tuesday, January 3rd, 2012To be successful in anything you do you should set goals. It is important that your goals are realistic. If you are following 40-30-30 for the purpose of losing weight, remember, most likely you didn’t go to bed your ideal weight and wake up the next morning overweight. If you are following 40-30-30 to stay fit and healthy, you have made a decision to follow good nutrition. It will take some realistic planning and goal setting to keep motivated and healthy along your journey.
The acronym SMART stands for: SPECIFIC – MEASURABLE – ATTAINABLE – REALISTIC – TIMELY
In writing your goal it should be:
SPECIFIC: Exactly what, where and how are you going to accomplish your goal
MEASURABLE: You must be able to measure progress
ATTAINABLE: You must be able to achieve your goal. If the goal you set is too far out of reach, you will give up on it.
REALISTIC: In goal-setting, REALISTIC means do-able.
TIMELY: You must set a time limit for your goal. Setting an end date will make it easier to track your progress. Also your time frame must also be MEASURABLE, ATTAINABLE and TIMELY as well.
So to put this all together here is are examples of a vague goal and a SMART goal:
A VAGUE GOAL: I am a 45 year old woman who weighs 325 pounds. I have to lose as much weight as I can in 6 months so I can go to my daughter’s wedding and look good.
A SMART GOAL: I am a 45 yer old woman who weighs 325 pounds.
SPECIFIC: I would like to lose weight to look better for my daughter’s wedding. It is in 6 months. I know I might not lose all the weight to get to my high school weight, but I hope to go down a few dress sizes. I want to follow the 40-30-30 lifestyle. I will join FormulaZone, plan my meals, track my progress and ask for help and support when I need it.
MEASURABLE: I will weigh myself before I begin to get a base weight. I will follow the guidelines suggested by FormulaZone for daily calorie intake. I will prepare 40-30-30 meals and eat at the suggested times. I will keep a daily food journal to keep myself accountable. I will weigh myself once a week.
ATTAINABLE: I have read about 40-30-30. I understand what I need to prepare my meals and will budget for my shopping list.
REALISTIC: I know that I can expect to lose between 1-5 pounds a week on a sound, healthy, nutritional program. Fad diets which to claim a person can lose 10-15 pounds a week are not realistic.
TIMELY: I would like to lose between and 70 and 120 pounds in 6 months.
We invite you to try your hand at setting a SMART goal for yourself!
SMART goals first appeared in a November, 1981 issue of Management Review (vol. 70, issue 11), in an article titled “There’s a S.M.A.R.T. way to write management’s goals and objectives.” by George Doran, Arthur Miller, and James Cunningham.




