Another ~off our usual eating plan~ treat which we made for this Christmas season. Chocolate fudge is wonderful but the addition of some spiciness just makes it all that much better. The fudge isn’t too hot or spicy but rather just has a nice little kick. Make and enjoy! Mexican Hot Chocolate Fudge 18 oz. semi-sweet chocolate chips 1 14-oz. can sweetened condensed milk 2 cups miniature Continua a leggere
We adore Chile Rellenos but they are an absolute pain in the bottom to stuff and fry, so we enjoy them as a once in a while treat when we happen to go to a Mexican restaurant…which trust me, isn’t all that often. This though is an easy casserole and it has all the wonderful flavor of the real thing, without all the work and also without any of the gluten that is used for the typical fry Continua a leggere
The weather is cooling down here in Georgia and unfortunately everyone in the CookLisaCook house has managed to get a cold. So in our book, nothing could be more comforting, warming and healthier than some homemade soup. But since EVERYONE has been sick, the soup preparation needed to be simple and the flavors bold to make it tasty for our dulled senses. We all enjoyed this soup and the
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I swear that just a week ago here in Georgia, we were still sporting long pants and sweatshirts. I don’t like being cold so I’m thankful that the warmth of summer has finally arrived. It was one of those cold days though when it came time to cook for this month’s Secret Recipe Club so we were looking at recipes which were healthy, easy, warm and hearty. That’s how we decided on Beth’s Roasted
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When choosing a salsa, make sure to check the ingredients. First off is there un
needed sugar added? Quality tomatoes don’t need added sugar, but most brands pick green tomatoes to get them to the factory; which causes a bland salsa and therefore they add sugar and undesirable ingredients. Second, make sure there are no hydrogenated oils (trans-fat). I have even seen it in refrigerated salsa.
Partially hydrogenated oils don’t just damage your cells, causing allergies, arthritis and auto immune diseases, but in they also make you fat!
Essential fatty acids are called ‘essential’ because your body NEEDS them and you can only get them through food. Your brain and body are very smart, even though your stomach may feel full, your brain never tells you to stop eating, because it still needs the essential fatty acids to sustain life. You will never be full until you do.
Partially hydrogenated oils make you gain weight because they interfere with the body’s ability to ingest and utilize the healthy fats that you want to fill your cells with.
Imagine this, your cells are like neat parking lots. When you eat omega 3 fats, they are like little Smart Cars that park nice and neat into the parking spots that feed our body by decreasing inflammation (everything from joint pain to asthma to heart disease). BUT when we eat trans fats they are like huge SUVs that don’t fit into these parking spots, but they force their way in anyway…damaging the cars around them so they can’t run anymore (or help our body) AND they cause our fat cells to grow! If you eat even more trans-fats, those SUVs get mad because they can’t find a parking spot, so they just drive around furiously in your body and bounce into all the cells causing free-radicals. To read more on how to decrease free-radicals, go to Supplement chapter in Secrets to a Healthy Metabolism.
Over time, more and more SUV are filling the parking spots which leaves no room for the Smart Cars. So new parking lots (fat cells) have to be built to make room for them. So now our body gets bigger, we have more inflammation and more health problems like asthma, arthritis, heart disease…not a good outcome!
“HEALTHIFIED” CROCK POT CHICKEN
2 lbs uncooked frozen chicken breast (0.9 kg)
11/2 cups diced tomatoes (375 mL)
16 oz salsa (500 g)
8 oz cream cheese (250 g)
Put frozen chicken breasts in crock pot, cover with tomatoes and salsa. Cook on high 4-5 hours or until chicken is cooked. Place block of cream cheese on top. Cook for an additional 30 minutes. Stir to incorporate cream cheese into sauce. The stirring will cause the chicken to shred. Serve on top of cauliflower rice (or on my “healthified” bread).
NOTE: This has been a favorite recipe of my clients and their families.
NUTRITIONAL COMPARISON (per serving):
Traditional Dish with White Rice = 490 calories, 40g protein, 17.6g fat, 42g carbs, 3.3g fiber (38.7 effective carbs)
“Healthified” Dish = 349 calories 37.3g protein 17.4g fat, 8g carbs, 2.8g fiber (5.2 effective carbs)
The Slow cooker is on sale now! Click HERE to find it.
Thank you all for your love and support!
Are you drinking half you body weight in ounces, taking the right probiotics, a proper dose of magnesium citrate and still not going #2 everyday? Has your doctor told you that it is fine and that is just how your body is? Well, your doctor is wrong. Everyone should go #2 everyday…it is more important than you think. We are living in a sea of estrogens. When we aren’t properly excreting those toxic levels of estrogens, they get stored in our fat cells which is detrimental for weight gain. Fat cells make estrogen and estrogen causes fatty tissue growth. This is a vicious cycle we’d like to avoid. Excess estrogen is excreted in the bowel. When stool remains in the bowel for a longer time, as in constipation, the estrogen is reabsorbed. Click HERE to find my suggestions for eliminating constipation.
If an imbalance between certain hormones develops, the result if often discomfort or cramping during the menstrual cycle. Nutrition plays an important role in maintaining proper hormone balance. For example, carbohydrates and alcohol can make the monthly menstrual cycle much more uncomfortable.
Healthy estrogen from our ovaries gives women ample curves, attractive breasts and youthful skin. However, estrogen from our fat cells and external sources causes too many curves…or you might say ‘bulges,’ mainly in the belly area. Farmers have known this for years. They use a little synthetic estrogen to fatten their cattle. But women say to themselves: “I don’t take any form of estrogen. Why do I have too much?” The sad truth is that estrogen comes from our food choices. Our bodies make more estrogen when we eat too many processed carbohydrates. Insulin, the master hormone, is secreted from the pancreas in response to sugar and processed carbohydrates. Insulin stores fat and also causes our bodies to make more estrogen.
Some ways we get too much estrogen is exposure to chemicals that mimic estrogen such as many plastics (microwaving food in plastic dishes or using plastic wraps and containers…like they did in the schools on JAMIE OLIVER’s FOOD REVOLUTION) or eating non-organic food. Beef and chickens are typically given potent estrogenic substances (‘super-estrogens’) to make them more productive. Our produce is often laced with these substances.
People develop estrogen dominance as a result of a high-carb diet and consuming excess fructose, drinking alcohol, having a “Tired-Toxic Liver (see chapter in Secrets to a Healthy Metabolism), or environmental factors…all of which we have some power to control.
The liver is a filter of sorts. It detoxifies our body, protecting us from the harmful effects of chemicals, elements in food, environmental toxins, and even natural products of our metabolism, including excess estrogen. Anything that impairs liver function or ties up the detoxifying function will result in excess estrogen levels. If your liver is tired and toxic, a special diet plan would be in order to help.
Estrogen is produced not only internally but also produced in reaction to chemicals and other substances in our food. When it is not broken down adequately, higher levels of estrogen build up. This is true for both men and women, although the effects are more easily recognized in men. Alcoholic men with impaired liver function develop a condition called gynecomastia, with estrogenic characteristics including enlarged breasts, loss of male pubic hair, and belly fat.
Some signs of excess estrogen in MEN and WOMEN:
-Low back pain
-Weight gain secondary to insulin resistance
-Belly Fat Accumulation (A “Beer Belly” is really an “Estrogen Belly”)
-Fibrocystic breast disease
-Menstrual disturbances–irregular and heavy bleeding
Correcting Estrogen Dominance involves more than just correcting the estrogen-progesterone balance and supporting the adrenals. It is important to eliminate the factors as much as possible. Exposure to xenoestrogens , insufficient sleep, toxic exposure, poor nutrition (high carbohydrates, low fat/protein intake, low nutrient value), and stress are some common causes. I also have suggestions for supplements to help speed the process of healing.
So, do you feel like you are eating the right way, taking the right supplements and STILL aren’t going #2? It is most likely a food allergy! Contact me if you need some individualized meal plans and supplement suggestions.
FYI: Even bar soaps leach estrogen’s into our bloodstream. Click HERE to find one that doesn’t!
|Click HERE to find water bottles that don’t leach estrogens.|
16 oz. raw boneless skinless chicken breast
1/2 cup chopped onion
1 cup freshly shredded cheddar cheese, divided
1 cup plus 4 TBS enchilada sauce, divided
4 large cabbage leaves
Optional toppings: sour cream, chopped scallions
Preheat oven to 400 degrees. In a pot, boil water and place large leaves of cabbage in the water. Boil for 5-7 minutes or until tender.
Bring a skillet (with a little coconut oil) to medium-high heat. Add onions and chicken and cook for 4 minutes per side. Cook until chicken is cooked through and onion begins to brown, about 2 more minutes. Set aside. (Option: place frozen chicken breasts and onions in a crockpot before you leave work…they will be tender and cooked when you get home).
Once chicken is cool enough to handle, place in a bowl and shred using two forks; one to hold the chicken in place and the other to scrape across the meat. Add onion, 1/2 cup cheese, and 4 TBS enchilada sauce to the bowl with the chicken. Mix well and set aside.
Lay cabbage tortillas out flat, and evenly distribute chicken mixture between the centers. Wrap the cabbage tortillas up tightly, and place them in the baking pan with the seam sides down. Pour remaining enchilada sauce over the enchiladas. Bake in the oven until hot, about 10 minutes.
Evenly sprinkle remaining cheese over the enchiladas. Bake in the oven until cheese has melted, about 2 more minutes. Plate and top with sour cream and scallions. Serves 4.
NUTRITIONAL COMPARISON (per serving):
USING CORN TORTILLA = 430 calories, 17g fat, 40g protein, 22g carbs, 2.25g fiber
USING CABBAGE TORTILLA = 350 calories, 17g fat, 40g protein, 5.7 carbs, 2g fiber
I hear so many people are starting to buy “Whole Grain” products instead of “White” bread, cereals, and baked goods. But are they any better? These Mission Tortillas are marketed as “Life Balance” and claim that they have no trans-fat, BUT check out th… Continua a leggere
TestimonialAnother great testimonial! I love getting these. Makes me want to continue working hard to help people on the path to health! ”Hi Maria! I wanted to let you know how much I love your blog, Facebook info, books and of course your recip… Continua a leggere
New Service Package Available
To introduce this package, for the first 20 people, it is 20% off ($160 instead of $200). Click the Buy Now below to start the Maria “Healthified” eating plan now! (Note: this package includes just 1 email response for clarifying questions)
Instead of using breadcrumbs or cracker crumbs, I use an egg for the binder along with finely chopped mushrooms (don’t worry you don’t even taste them, but it makes it very moist) and grated cheese. Mushrooms and aged cheeses have something called “UMAMI.” Umami is a pleasant savory taste produced by glutamate and ribonucleotides, chemicals which occur naturally in many foods. Umami is subtle and not generally identified by people when they encounter it, but blends well with other tastes to intensify and enhance flavors; it plays an important role in making food taste delicious.
2 lbs grass fed ground beef
2 eggs, beaten
3/4 cup finely chopped mushrooms
2 c. shredded pepper jack or Mexican cheese
1/4 cup salsa
1 tsp Mexican-style seasoning
1 tsp cumin
1 clove crushed garlic
|Meatball Cupcake ideas found in my Kids Cookbook|
|Made into meatballs|
iTunes JapanI am happy to announce that my books are available on iPad in Japan. There are now 51 countries that my books are available in. :)Most of you know re-fried beans are traditionally made with pinto beans. My program doesn’t allow … Continua a leggere