Many people begin the new year with a resolve to improve their health. This improvement often starts with changing what they eat.
A food diary can be a useful tool in this process. It can help you understand your eating habits and patterns, and help you identify the foods — good and not-so-good — you eat on a regular basis. Research shows that for people interested in losing weight, keeping a journal can be a very effective tool to help change behavior. In one weight loss study of nearly 1,700 participants, those who kept daily food records lost twice as much weight as those who kept no records.
What should you include in a food diary?
Most experts agree that the secret to successful food journaling is accuracy and consistency. So, what should you record? A basic food diary should include the following:
What are you eating? Write down the specific food and beverage consumed and how it is prepared (baked, broiled, fried, etc.). Include any sauces, condiments, dressings, or to...
Healthy popsicles are the best refreshment on hot summer days! And in contrast to store-bought popsicles, these homemade popsicles are completely sugar-free and contain lots of vitamins and nutrients. And the best thing is you need only 10 minutes to make them!
One of my favorite recipes are these healthy popsicles with kiwi and pineapple. The recipe for these vegan popsicles is super easy. You basically make a green smoothie and then just fill it into popsicles molds and freeze it. It couldn’t get much easier and healthier, right?!
All you need is bananas, peaches, some spinach, pineapple, and kiwi. For extra sweetness I also added some dates. And for an extra boost of vitamins and nutrients, I used one tablespoon of chlorella. This also explains the dark green color of these green popsicles and why they’re so healthy! If you want to leave out the chlorella, the green color will be a little lighter.
HEALTHY POPSICLES WITH CHLORELLA POWDER – WHAT IS CHLORELLA?
Saturday, February 25, 7:00 PM - 10:00 PM @ Plant Food + Wine, 105 NE 24th Street, Wynwood Miami
Two of the nation’s most identifiable vegan chefs join forces at the newly opened Plant Food + Wine at The Sacred Space Miami. For those consciously-minded diners looking to taste some of the best in the business, this dinner blends Chloe Coscarelli, winning television competitor and founder of New York City’s popular by CHLOE, and FOOD & WINE Best New Chef and culinary educator Matthew Kenney. Kenney’s Miami restaurant and education center will serve as the evening’s clean-eating platform, as diners enjoy perfectly paired dishes with specially-selected wines. Guest should be 21 years of age or older, smart-casual attire is encouraged, tickets are $250.
Sarah Britton, author of the healthy food blog My New Roots, streamlines vegetarian cooking with 100 new recipes in her new book, Naturally Nourished. These recipes are made with supermarket ingredients and simplify whole foods cooking for any budget and any day of the week with callouts to vegan and gluten-free options and ideas for substitutions.
Kichadi, sometimes called and spelled khichdi, kitchari, kitcheree, or khichri, is the famous one-pot Indian dish that combines rice and lentils or quick-cooking pulses such as mung beans. It's best known in Ayurvedic tradition as a complete protein meal; it's also very easy to digest and a cinch to make!
Because of its simplicity and ease, many people find that doing a detox on kichadi is very pleasant and far less of an undertaking than a juice fast, for example. Eating this dish exclusively for three to five days is said to purify the digestive organs while cleansing the body of toxins. I like to do this in the winter months when the we...
The 2015 Seed Food and Wine Festival presented by Whole Foods Market, celebrated the nation’s only plant-based food and wine experience this past week in South Florida. The celeb-studded five-day festival kicked off on November 18 and ran through November 22, featuring chef dinners, a grand tasting, film screenings, fitness, yoga, and fun activities for children, all dedicated to a message of conscious consumption—and delicious cuisine!
Thousands of plant-based enthusiasts and curious folk a like attended Saturday’s culminating event, the Tasting Village, held at MANA in Wynwood. The conscious, plant-based all-star line-up included restaurateur Matthew Kenney, former NBA star and vegan wine owner John Salley, chefs Chad and Derek Sarno of Wicked Healthy Food; Julie Piatt, co-author of The Plantpower Way; Charles Chen of RawYouth.org; Jay Astafa of 3 Brothers Vegan Cafe, and Jeremy Ford of Matador Room; Bad Ass Vegan – John Lewis; entrepreneur – Maranda Pleasant; yoga instructors Dawn B...
a big handful of coriander, about 50g, plus more to serve
2 lemons, plus 3 more to serve
Start by peeling the carrots, then chop them into pieces. Cut the mushrooms into thin slices.
Place the crushed garlic, turmeric, cumin, chilli, and some salt and pepper into a large saucepan along with 4 tbsp of olive oil. Allow this to heat until it’s bubbling, then pour in the tins of tomatoes, tomato puree and boiling water. Then stir in the chopped carrots and mushrooms. Bring this mix to t...
Nearly 40 percent of Americans report overeating or eating unhealthy foods as a result of stress . While it may seem tempting to drown your anxiety in a bowl of ice cream or calm your nerves with a bag of chips… eating junk foods while stressed may be particularly dangerous to your health.
Among a group of chronically stressed women (those caring for a spouse or parent with dementia), eating foods high in unhealthy fats and sugar lead to concerning health effects, including a larger waistline, increased abdominal fat, more oxidative damage, and more insulin resistance .
In this case the food alone wasn't the problem… it was the combination of junk food and stress that was dangerous, as low-stress women who ate similar foods did not experience such profound changes over the course of the study.
The study's lead author, Kirstin Aschbacher, PhD, an assistant professor in the University of California at San Francisco Department of Psy...
Chipotle, the long-time Millennial favorite, has done it again. And again. And again. The beloved Mexican chain recently announced that it will start delivering (yes, I said delivering) the delicious burritos and bowls that you would otherwise have to wait on a line that probably extends around the circumference of the restaurant for. This was enough to bring us instant-gratification loving Millennials to our knees. Then, Chipotle outdid itself for the foodie generation of America.
This week, Chipotle announced that it has removed all genetically modified organism ingredients from the food it serves in its restaurants (Forbes). The change was the result of Chipotle’s pledge in 2013 to become completely GMO free. Chipotle CEO told the New York Times that the move is “another step toward the visions we have of changing the way people think about and eat fast food.” However, it also seems to be a clear attempt to win over Millennials (like they haven’t already…). The campaign to share the...
Colony1 presented their second market festival and educational workshop series , “Turnip the Beet”— A community festival and local, handmade market in Wynwood. The festival offered grassroots-style education from the community, by the community. Attendees enjoyed local, farm fresh harvests, educational workshops, tastings, healing arts, yoga and meditation, raffle giveaways, and day two of SIMA‘s Environmental Impact Film Festival. A family friendly day of celebrating people, ecology, connectivity and sustainability!
Activities included Gardening and Mulching, Tree Grafting, and Composting Workshops, Workshop your Lunch, Miami Bike Culture and Repairs with Help Earth Ride (H.E.R.), Conversation Series: Love the Everglades with Jean Sarmiento, a variety of Yoga classes, Superfood Shake Demo with John Schott, Real Solutions to Toxicity with Highpoint Healing & Wellness workshop and Raw and Living Food demonstration by Fabiana Hernandez, Intersectionality with St. James, and Pesticides and...