You’ve probably heard the phrase EAT THE RAINBOW! Not to be confused with Skittles’ “Taste the Rainbow” slogan… this is the exact opposite of eating chemical/sugar-laden candies. It’s about having a variety of natural colors in our diet, because the more color means the more phytonutrients, and the more phytonutrients, the better for our bodies!
This is less of a specific recipe and more of a description of what I put into a bowl and tossed together, but it tasted SO GOOD I wanted to share it with you anyway.
Blood sugar was never something I really thought about until I had to, which is the case for most people. We assume our bodies are humming along fine, doing what it needs to process the food we eat, and that our other ailments are unrelated. It wasn’t until I learned how many ways imbalanced blood sugar can affect other areas of our health that I put two and two together and decided I needed to make big changes.
How much fiber are you actually getting a day? It’s recommended that we get between 25-35 grams, but most Americans are consuming half that amount. I thought I was doing pretty well until I tracked my meals for a few days and realized I was coming up a bit short. Even I have to take a moment once in a while to re-evaluate my choices when I’ve slipped into the same daily routine. So to kickstart our day, I came up with a breakfast that provides a major boost first thing in the morning.
You don’t realize how much bang you can get for your buck until you get a spiralizer. Who knew there were so many noodles hiding inside of a regular sweet potato? Whereas we’re used to sitting down to a baked potato and devouring the whole thing in one sitting (nothing wrong with that), spiralizing really stretches out your ingredients, especially when you can add a few more vegetables in the mix to make it more exciting.
I came up with this recipe for my first workshop on gut-toning meals, and now I make it almost every week for lunch, it’s so easy and quick to whip together. Who knew that the little girl who would sit at the kitchen table until bedtime refusing to eat her vegetables would grow up to willingly eat brussels sprouts? There’s hope (and lots of dressing).
Sweet pickled Jesus these are hot!! As part of the course I’m taking on fermentation, I had to make some pickled vegetables this week and since I like to breathe fire I chose jalapeños. They were super easy to make, just make sure you wear protective gloves and/or wash your hands extremely-incredibly thoroughly and DO NOT wear contacts because you’ll eventually have to take them out and that jalapeño juice is stubborn and will make your eyes burn long after you’ve soaped up. Ask me how I know.
Thanksgiving weekend I delivered my very first workshop! I called it Gut Toning Meals, because your GI tract is a muscle, and not the kind you can work out in the gym. We tone it up by eating the right foods that allow our digestive system to do what it’s supposed to.
One of the recipes we made during the class was Ginger-Glazed Chicken with Grilled Asparagus.
All of my favorite fall flavors, stuffed into the cavity of a squash and roasted with maple syrup and ghee. This recipe was created while studying for my certification in culinary nutrition. It’s a warming, gut-healing meal with lots of fiber to support a healthy digestive system.