Monday, April 14, 2014

Healthy Supplements: Coconut Oil

Hi there, welcome to Part 2 of my Healthy Supplements blog. Previously, we discussed about the benefits of flax oil. If you haven't read about my blog on flax oil, please click here. Today, we are going to talk about the benefits of coconut oil.

COCONUT OIL


ABOUT: If you are not allergic to coconut, it is one of the healthiest superfood on this planet and uber beneficial to our health. It's basically a reward to our body needs for nutrients. It is also used as a powerful medicine and the most natural energy drink you will ever come across. It's more beneficial and healthier than what you will find in Gatorade, Powerade, soda drinks, sweet tea, and other vitamin drinks.

NUTRIENTS: Superfood, fatty acid, contains "medium chain triglycerides" (MCTs),

INTAKE: Take a tablespoon by mouth a day before a meal or with a meal (salad dressing, oatmeal, cereal)

BENEFITS: Kills bacteria (virus, fungi, and other harmful infections), moisturize skin, sunscreen alternative, better brain function, weight loss, prevents "artery clogging", metabolism control, prevents heart disease, burns more fat, reduces seizures, improves blood cholesterol levels, protects hair damage.

WARNINGS: Allergy.

One of the things I had noticed while cooking in the kitchen with my mother was that she was using olive oil to cook and grease the pan. Not only that, but she was cooking the oil on a high heat temperature. When olive oil is cooked at a high temperature, the oil becomes acidic and pretty much poisonous. So, I showed my mother how to cook smart and which oils could be used for what. She took this healthy cooking tip to heart and I felt our mother-and-daughter relationship became healthier at the same time. Now, she loves cooking with coconut oil. She also loves the smell of it and adds it to almost everything that she eats.

On another day, cooking in the kitchen, I was making oatmeal for my mother and I had used coconut oil for flavoring. She was very surprised as to how I made such delicious oatmeal and didn't hesitate to ask how I did it. To be honest, I didn't think it was such amazing oatmeal but here's the recipe:

JENNIFER'S COCONUT OATMEAL


Supplies: Traders Joe Rolled Oats, measuring cups, fruit toppings, spoon (for mixing), pot, water, milk, and coconut oil.

Directions: Pour 1/2 cup of water in pot and let water come to a boil. After the water in the pot has come to a boil, add however much oatmeal (my mother had a bag from Trader's Joe) you desire. Use a spoon or ladel to mix the oatmeal in the water. Wait for oatmeal to come to a boil. Then take a spoonful of coconut oil with two ounces of almond milk and mix these two into the pot with the oatmeal. Make sure the oatmeal flakes have softened and turned a beige color before turning off the stove.

Serving: You can adjust the heat to simmer if you plan to have second and third servings to keep the oatmeal hot. Before serving, let the oatmeal chill for five to ten minutes. Add fruit toppings or honey of your choice with your oatmeal.

If this blog became an inspiration for you, please leave a comment and share this post with your family and friends.

Bibliography: WebMD, The Earth Diet, South Florida Natural Awakening Magazine, Google Images.

Tuesday, April 8, 2014

Healthy Supplements: Flax Oil

Hey there, it's been awhile since I have made a healthy post on my blog. I apologize for the inconvenience and I want to take this time to thank my followers who are still following my blog. I'm back to blogging and have so many health tips to share with you.

This week, we are going to talk about one of the many healthy supplements out there that are safe to consume, how you can use them, and what their benefits are for us. I will also share with you about my time of taking care of my ill mother and how these supplements helped.

FLAX OIL


ABOUT: Flax oil comes from grounded flaxseed. Some people use it as an alternative for fish oil to receive the benefits of omega-3.

NUTRIENTS: Omega-3, lignans, plant estrogen, antioxidants, fiber, vitamin D, and amino acid.

INTAKE: 4x a day by tablespoon by  diabetes by mouth OR mix with cereal, yogurt, salad, juice, energy bar, cooking, pasta, bread, crackers, vegan foods, soup, and smoothies. *For those who have Diabetes Type II, take 2x a day tablespoon. To receive the best results, don't skip a day.

BENEFITS: Fights cancer, hormone metabolism control, cardiovascular disease, white blood cell support, cholesterol level, weight control, Diabetes Type II, improve blood sugar, inflammation, Parkinson's disease, asthma, prevents plaque buildup, hot flashes (for women), joint support.

WARNING: Pregnant women should avoid flax oil.

Since February 25, 2014, my mother has been battling a frozen shoulder. The painkillers that her doctor assigned her were not helping to ease the pain and side from that, she was very malnourished. I took an absence of leave from work to take care of her. During the time, I took care of her, I used flax oil to help get body restore omega-3 since the area she lived in did not provide locally caught fresh fish, especially the type of fish she needed (tuna, mackerel, oysters). The flax oil also helped subside her joint pains but did not cure it. Currently, she continues to take it with foods. Sometimes, when I'm putting a salad together, I'll use flax oil as the main ingredient for the salad dressing and pour it onto the salad or serve it on the side. Personally, I have tried taking flax oil by mouth but the taste was too bitter that I couldn't handle it (okay, I'm a big chicken) but even thigh I don't like it, I'll still take it because I know it's beneficial for my body in the long run. Sometimes, we cannot just think about the present. We need to think about the future and plan ahead.

If you found this blog to be an inspiration, please leave a comment below and share your experience or tips. Share this with your family and friends, too. Thanks for reading!

Bibliography: WebMD, Doctor Oz, The Earth Diet, Google Images.

Monday, March 17, 2014

Omelets Any Time of the Day!

Omelets!
Alright, so there was a week where I went crazy making all sorts of omelets for breakfast, lunch, and dinner. Here are some pictures (some are step-by-step) that I took and a cute drawing that my boyfriend made for me to show his appreciation for my scrumptious homemade omelets. 

Jennifer's Omelet
The way I make an omelet is I start out by heating the pan. I wait until the pan is fairly hot and then lather butter. I cook the vegetables and other stuffing (meat) first before I cook the egg. I have been known to add too much salt which is why I add seasoning to the very last step. How you want the egg cooked is up to you. I like mine runny but if you are making omelets for guests, be sure to ask them how they like their eggs and most importantly, if they have any food allergies.


  
Omelet Sandwich!
Prepare your vegetables and other stuffing for your omelet and cook it first before you start on the omelet. After you have cooked your vegetables, put them aside as you begin cooking your omelet. Be sure to butter or oil the pan, and wait until the pan is hot before you place your egg in it. This way, the oil and the egg doesn't burn too easily. I do not disturb the egg while it is cooking. Rather I let it sit in the pan and let the heat temperature cook it until however cooked my guests want their eggs to be (runny or well done). 
 


Choice of bread. Toast, bake, or none at all. Now, generously lather choice of spread (butter, oil, avocado, mayo, etc.). In this case, I spread Smart Balance butter and added a pinch of salt, garlic, pepper, and oregano


After you have prepped your bread to the way you like it, add the omelet in between the bread slices and you are ready to eat it.


If you found Jennifer's omelet cooking an inspiration, please share her blog with your family and friends! Thank you again for following my food blog.

Monday, December 9, 2013

Passion Pit & Ladies Night

Dear Healthier Me,

Forgive me, I am late posting. A couple weeks ago, my girlfriend invited me to West Palm's Coastal Music Festival to see Passion Pit, Matt & Kim, and other India music bands play. Needless to say, we had a wonderful time and behold to have discovered on the back of our tickets, a free drink from Blue Martini which, yes, we went.

Here are our tickets:

Here is the coupon we used for our drinks at Blue Martini:

Here is the entree we shared:


It was evening and not very packed, surprisingly but in a way, I enjoyed the not so crowded atmosphere. I was able to hear myself talk to my friend and I feel this is a great place for a ladies night to hang out as well. Our server was Katie and she was a very sweet young lady and took very good care of us even though our tab totaled under $10. My girlfriend is a vegan and the only thing we found fit to satisfy our munchies temporarily was this delicious mozzarella and tomato salad. It came with edible flowers. Yes, we ate them.

Being a Yelp member and checking into places is beneficial. Below is a screenshot from my phone of My Deals. This is just an example. Please do not use these deals

Your health nut,
Jennifer
Follow me on Yelp at jennifereatsat.yelp.com/

Saturday, November 2, 2013

Beauty Tips from Dr. Katie Rodan, Dermatologist

Dear Healthier Me,

Lately, we have been talking about a lot of ways to eat healthy and shop smart but aside from eating healthy nutrients, there are other things that also play an important factor for striving a healthy lifestyle. Which is why today, I would like to introduce you to Dr. Katie Rodan, a dermatologist from Rodans+Fields Dermatologist in San Francisco, CA. Dr. Rodan will be sharing with us lifestyle beauty tips for healthy skin.



If you would like to learn more information about Rodan+Fields Dermatology, please visit their website at https://lynntax.myrandf.com/ or 'Like' their Facebook page at https://www.facebook.com/lynntaxmyrandf

Your health nut,
Jennifer

Sunday, October 27, 2013

The Warrior Dash with Sharon Sherry

Dear Healthier Me,

You may know Sharon Sherry from our previous interview with her about striving for a healthy lifestyle and I have decided to bring her back again so she could share with us about her experience at the Warrior Dash that took place on Saturday, September 21st, 2013. To read her first interview with us, please click on this link here, Healthy Interview with Sharon Sherry Fitness . If you already have, continue reading on!


What is the Warrior Dash? "Warrior Dash is a 5k mud run and it is currently holds as the world's largest obstacle arena. It began in Chicago and has spread throughout the United States.  

What is the Warrior Dash like? Sharon has been very kind to let us share her experience about the Warrior Dash with us. Here's the link to read all about it and if the Warrior Dash is right for you!

Your health nut,
Jennifer

Saturday, October 19, 2013

Something Smells Fishy

Dear Healthier Me,

Yep, it sure does smell fishy and delicious, too! I made another attempt to cook fish and this time, I must say it was a real success and here's how I did it... with a BIG help from and THANKS to my friends/fans which I will include their amazing recipes too. Let's get started. Here's the breakdown.


Lemon-Flavored Salmon Recipe
Prep:
First, figure out how many mouths you plan on feeding, including yourself, and take the number of fillets out an hour before you choose to begin cooking.
Soak packaged fillets in warm bowl of water to thaw.
After fish has been thoroughly thawed, remove fish from package (Recycle properly, please).
Lather fish in salt. Sprinkle on all sides, top and bottom of fish.
Then rinse salted fish over light, cold running water.
Let sit in a tray/ aluminum tin (whatever supplies you have at hand) and set aside for about 10 minutes.
Set oven to 425°F.
Prepare other side dishes why the salt soaks into the fish.
1/2 cup of frozen blueberries
2 Tbs of honey /maple syrup or 1 full eyedropper of Stevia.

Seasonings:
Salt (salt the fish or add more salt for taste).
1 tsp of butter for each fillet.
1.5 fluid oz. of lemon juice (for up to 5 fillets)

Bake fillets in oven for 10 minutes. After 10 minutes, take fillets out of oven. Add 1 tsp of butter to each fillet and pour lemon juice all over fillet (see image above). Put buttered and lemon-flavored fillet back into the oven and set timer for 10 minutes. Don't walk away yet. Eyeball this baby so it doesn't burn or get too dried up. Place frozen blueberries in an aluminum tin and put into the oven for 5 minutes. Pull out the blueberries and drizzle 2 tablespoons of honey or choice of sweetener. Put it back into the oven for another 5 minutes. After that, the blueberries should be ready and used as a topping for the salmon. After it has been 10 minutes, pull the fish out of the oven and check for consistency and taste. Close the oven door and turn off the oven.

Side of Vegetables Recipe

Honey Cinnamon Glazed Zucchini Sticks
Prep:
2 whole zucchini, rinsed.
Set oven to 425°F.
Cut zucchini in halves and continue to cut until they look like french fry sizes (See images, begin reading from top left to right).
Please use proper cutting knives for this (so it makes your life easier!).
Buttered tray.

Seasoning:
Lather zucchini french fry sizes with butter.
2 tsp salt.
2 tsp garlic.
2 tsp black pepper.
3 tsp of cinnamon
3 tsp of Italian blend (bought this from the local Fort Pierce Farmer's Market)

Bake for 10 minutes. After 10 minutes, pull the pan out of the oven and then drizzle honey over zucchini fries/sticks while it is still hot. Then let the sticks cool down for 5 minutes before serving.
Serves up to 4 people.
Mixed Vegetables

Prep:
1 Bell Pepper, rinsed and sliced.
5 mushrooms, rinsed and cut.
Set oven to 425° F.
Place chopped vegetables inside aluminum tin.

Seasoning:
2 tsp of butter, butter vegetables.
1 tsp of salt.
1 tsp of garlic.
1 tsp of black pepper.
*Optional to add other flavored seasonings but be careful not to overdo it.

Bake for 7-10 minutes, depending how crunchy or soft you prefer the vegetables.
Serves up to 4 people.

Did you think I forgot? I haven't! Below, I have put together our friends/fans recipes. Click to enlarge image.


This one was a long one so I'll try to keep the closing as short as possible. Most of the time, I do not follow a recipe and just eyeball all my measurements so it takes awhile for me to remember exactly what I did for each dish and next time, I would like to get more creative and try this with other fish as well since I have so many in the freezer that need to be eaten. However, I do believe that the best creations come from the mind and going with the flow. While recipes are great as guidelines, you can always change and add things to make it your own.

At first, I was contemplating about the flavor combination for the fish and to make sure it was moistened enough and not dried up (like the first time I attempted cooking fish!) but based on the mouths I fed that evening, it was a favorite. The vegetables always seem to be the easiest to cook but the meat, oh! More practice to make it perfect! I know, in the vegetable picture, there are 2 bell peppers depicted but I was only able to use one of them because when I ripped open the other, the seeds were filled with mold. So, let me just say this, always, ALWAYS CHECK AND RINSE your vegetables before cooking them because you never know. I was fooled by the appearance of the pepper until the real truth was revealed. Last, if you attempt one of these recipes, please post pictures and your experience. Thank you for reading.

Your health nut,
Jennifer