Most of us believe that eating fresh fruits and veggies is the way to go, and that’s true if you are buying your produce locally or growing it yourself. However, if you purchase your fruits and veggies from the grocery store then that may not be the case. Most produce has traveled a great distance and been exposed to extreme amounts of heat before reaching grocery store shelves. Produce is also generally picked under-ripe and the vitamins and nutrients that make fruits and veggies so great for us are not able to fully develop.
Frozen veggies, however, are picked at the peak of ripeness and are quickly flash frozen. This process locks in the essential nutrients and vitamins and removes bacteria. Canned Veggies are able to retain most of their nutrients through the canning process, except for Vitamin C. However, canned veggies are typically very high in salt, and the inside of the cans are usually coated with BPA. BPA is an abbreviation for Bisphenol A a chemical commonly used in plastics, packaging, receipt tape, etc. You have probably seen water bottles labeled BPA free. The problem with BPA is that it leaches into the canned food and when we eat that food it contaminates our body. BPA is a known hormone disruptor and can prove harmful to brain development in unborn babies and children. BPA is also thought to cause cancer and is linked to heart disease. I recommend that you get as many fruits and veggies locally as you can, and when that isn’t an option go with frozen. Almost all the veggies I buy from the grocery store are frozen. Don’t forget you can stock up on fresh veggies in season and freeze them yourselves. I stay away from canned veggies if at all possible. To me the risks outweigh the benefits. However you get your veggies try to increase your daily intake. The average person only eats ⅓ of the amount of veggies recommended. Where do you get your veggies? I know I've shared this before and I'm sorry if you're seeing this a second time, but I've had a lot of people ask me about it, so I thought I would share it again for my new friends.
It's super easy to make, incredibly yummy, and best of all it's good for you! Baked Spaghetti Squash Shopping list: 2 spaghetti squash 1/4 cup Extra Virgin Olive Oil 2 tbsp. Rosemary 2 oz. Parmesan cheese 1 tsp. cracked black pepper 1/2 tsp. sea salt Preheat oven to 375 degrees F. Cut each squash in half and remove seeds and strings. Roast the squash on a sheet pan for 1 hour. Using a fork, scrape the squash from the shell into a large bowl. It will be stringy like spaghetti. Add Olive oil, rosemary, and Parmesan cheese to squash. Salt and pepper to taste. Let me know if you try it! We already have mosquitoes and they eat me up! So, I thought I would share my go to recipe for an All Natural Insect Repellant since I'm making up a batch today.
You'll need: An 8 oz. spray bottle 6.5 ounces witch hazel 1 ounce of boiled water 2 teaspoons of Apple cider vinegar 1 capsule of Vitamin E oil 10-15 drops of essential oil The essential oils lemon, lavender, rose geranium, mint, clove, thyme, sweet orange, rosemary, eucalyptus, tea tree, sage, citronella, and basil are very effective in repelling insects. Try a few and see which ones you like. This time I am using lavender and peppermint. Adding vitamin e oil to your spray makes it last longer. Combine witch hazel, water, essential oil, and ACV in a spray bottle. Pop open a Vitamin E capsule and squeeze the the oil into the bottle. Shake to combine. Spray on as needed. |
Welcome to my blog! I am a homeschool mom to two boys, wife, farmgirl, and the daughter of the One True King. In 2010 I set out on a path to learn all that I could about clean healthy eating. After our second son was born in 2012 I lost almost 30 lbs. using Chalean Extreme and Shakeology. Now I am a Beachbody Coach with a mission to help people transform their lives through health and fitness. Archives
April 2015
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