Tag Archives: #food

5 Food Choices to Make You a Happier, Healthier Person


In an age where more and more people are looking to take the easy way out when it comes to health and nutrition, poor eating decisions have led to serious health problems, because bad eating can kill you just as starvation can.

People are trading “shelf life” for freshness, “cheap” for nutritious, and “quantity” for quality without ever really knowing what they are putting in their body.

Here’s a list of 5 food choices that can change your life from Women’s Health Mag:

There is a solution to this very complex and far-reaching problem: you. By making small changes to your own diet, you can not only improve your health but also become part of the collective force needed to re-create a healthy food system that feeds the world well. Start here.

By deciding how much and exactly which types of salt, sugar, and fat we will use to make our fruits, veggies, meat, dairy, and grains taste delicious, we reclaim control over our health and our weight. Cook as often as you can.

Global certification programs like Fair Trade, Rainforest Alliance, and Marine Stewardship Council ensure that foods are grown sustainably. They also reduce the impact of chemically intensive growing practices.

School gardens are cropping up, which is encouraging kids to ask for veggies at home. Millennials are teaching their parents the joys of kale and the tastiness of a veggie burger. The next time you host family or friends, serve them a grass-fed burger on a whole-grain bun along with a plateful of local vegetables. Let them see firsthand that eating in a way that changes the food system for the better can be delicious—and fun.

City dwellers can plant herbs in pots on a windowsill. Suburbanites can cultivate garlic and asparagus, a perennial vegetable that keeps producing for decades. Encourage your kids, neighbors, and friends to do the same. Odds are, you’ll feel more connected to your food and to your community (many food banks accept fresh produce donations from individuals and farmers’ markets).

It goes well beyond high-fructose corn syrup—processed corn ingredients include dextrose, corn syrup solids, and corn-based sweeteners, as well as meat, milk, and dairy from corn-fed cattle. Nixing those products from your kitchen may encourage manufacturers to find healthier alternatives, and it’s also a great way to remove junk foods from your cabinets and make room in your wallet and home for natural, whole foods.


Recipe of the Week: Vegan Cherry Almond Pudding Parfait

Cherry Almond Pudding Parfait



1 cup cherry puree*
1/2 cup cashews
1 1/2 tablespoons maple syrup
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 tablespoons melted coconut butter
1 tablespoon melted coconut oil


Blend all but the butter and oil in a high speed blender until smooth.
Add the last two ingredients. Blend again to incorporate.
Chill in the fridge for at least 6 hours.

*Cherry Puree

Blend just over 1 cup cherries on the lowest speed in a high speed blender (not sure how it would work in a regular blender).
Pour into a bowl and pick out the pits.
Pour back into the blender and blend again (doesn’t have to be smooth but must be pit free).
*Alternatively, pit each cherry and then puree briefly in a blender or food processor.


Layer the cherry pudding with cherry puree, and chopped nuts. Almonds would be nice here to compliment the almond extract in the pudding.

Recipe by SweetlyRaw

Spaghetti Squash Boats with Ground Turkey, Spinach, Chickpeas, and Mozzerella


I made this dish up last night with some things I had in the fridge and it came out super yummy so I thought I would share it with all of you! Enjoy!

1 spaghetti squash
1/2 onion
2 cloves of garlic (more or less to taste)
1 bag baby spinach
1 can chickpeas
1 small package of low fat Mozzerella cheese
Salt and pepper to taste

-preheat oven to 350 degrees Fahrenheit
-cut squash in half lengthwise, drizzle with olive oil and sprinkle with salt and pepper, place in preheated oven for 45 min- 1 hour, until squash pulls away easily from outer shell.
-while squash is baking, sauté garlic and onion in a large skillet until soft.
-add turkey to onion and garlic, cook until no longer pink.
-add spinach and chickpeas, cook until spinach is wilted. Salt and pepper to taste.
-remove cooked squash from oven, scrape out ‘spaghetti’ strands from shell and add to turkey mixture. Stir well.
-add spaghetti squash and turkey mixture back to squash shells, top with Mozzerella and bake for an additional 10 minutes.
-remove from oven and enjoy!!