This delicious dish you can have it ready to be mixed either with rice, quinoa,legumes or with any type of animal protein. Diana’s Oriental Mixed Vegetables Ingredients: 1 teaspoon chopped fresh ginger ½ sweet onion chopped 2 cloves of garlic finely … Continue reading →
Did you know that Eggplant is a powerful vegetable for a woman?
For irregular menstrual flow.
It energizes her entire system and keeps her going.
It’s a good source of phosphorous, potassium, calcium, and magnesium among others. And we as women need to keep these minerals in balance to be active.
This is a food that from a young age, I recall my Mom cutting one up and finding a worm moving. Since that moment that food was never, never in my plate. , not because I didn’t like it, but because for me all eggplants have worms….NO GOOD!!!.
This happens with many habits that stay with us in life. We have had a bad experience and now we avoid them for the rest of our lives.
Searching for different choices to prepare delicious foods, this vegetable came into my plate, without me relating it to the past; and it surely tastes delicious, it is satisfying and easy to prepare in many different ways.
Make changes, adventure in new natural foods, spice them up and enjoy them. Here is an easy snack using this wonderful and nutritious vegetable:
Diana’s Grilled Eggplant with Rice Cakes
1 medium eggplant about 3 slices.
Dash of Paprika
Salt Pepper 1/3 tsp.
1/3 teaspoon organic coconut oil
3 slices of tomato
¼ cup sweet white onion slices
½ cup of fresh mushrooms
3-4 leaves of basil chopped
3 Brown rice cakes (Make sure that ingredients call for: Brown rice)
Wash the eggplant, cut it in ½ inch wide (you can use the skin, it might be a bit hard to chew, I do enjoy it or you can peel them out), mix them with the spices. (paprika, salt & pepper)
In a medium sauce pan preheat the coconut oil at medium heat; place the eggplants and let them cook around 5-7 min on each side.
Remove the eggplant from the pan; add the onion let them cook until light brown. Set them aside and finally cook the mushrooms for 2 minutes. Drain the mushrooms afterwards.
Take the rice cakes place on top:
Options: You can add some Hummus to the Rice Cakes (the one I always enjoy is: Nature’s Healthy Gourmet)
If you are looking for a delicious/ fat burning recipe that’s easy; that you can make in 20 mn; something that is healthy, it’s a complete meal, has lots of color and flavor…..
Here I have the solution:
• It’s a vegetarian dish
• It has complete protein
• It has starchy carbohydrates
• Lots of vegetables • And good fats
• ½ cup quinoa (follow instructions on package and add 1 tablespoon of turmeric to the water)
• ½ cups steamed green beans
• 1 can of organic beans previously washed and drained
• ½ sweet onion chopped and grilled (no oil)
• 1 small yellow zucchini chopped
• ½ orange pepper chopped
• ½ cup sliced almonds
• 1/3 cup craisins
• 1 cup Sprouted beans
• ½ cup of boiled mushrooms
• 1 tablespoon Balsamic vinegar
• 1 teaspoon olive oil
• 2 tablespoon of fresh Cilantro chopped
• Salt and pepper Mix all ingredients and enjoy!!!
½ cup of fresh avocado that you can add at the moment of eating.
You can make more quantity and leave it on the refrigerator for later.
Bon Apetit!!! Eat Delicious, Eat Healthy…..We Live Once!!!
Here is a snack idea, could be for breakfast, for the run when nothing is available, you will grab one put it on your purse and GO!!! It will take minutes to make them and they are YUMIII!!!! Ingredients: 12 … Continue reading →
Lately we are more informed with all the studies that have been published about digestion, diseases from some foods that we should take in consideration in order to stay healthy and lean.
One of them is Gluten, which has shown to cause Celiac Disease (Celiac disease is a condition that damages the lining of the small intestine and prevents it from absorbing parts of food that are important for staying healthy) in some people, while in others have shown sensitivity and allergic reactions to this food.
Gluten is a protein found in many grains such as wheat, barley, rye, spelt oats, and many food additives; its composition may benefit some but will harm others.
“For many years I have been diagnosed with Hypothyroidism (Low thyroid), which has put me thru many ups and downs. This “disease” has many consequences such as: Fatigue, hair loss, weight gain, and more.
So I started cutting it from my diet, by incorporating the right combination of carbohydrates, in a gluten free program. Since then my energy has increased considerably.In this path I found that certain foods where involved with my symptoms and in the way I felt in my everyday life. Through learning, searching and testing with Applied Kinesiology, I found that gluten was one of the foods that were causing me lethargy, stomach inflammation and fatigue. Not a good thing.
Was it easy? not at the beginning; -Who doesn’t like the smell of a warm bread, a nice plate of pasta with all the goodies, or a pizza?…..
Well, I had to decide between feeling the way I was feeling which wasn’t a nice state or choosing to feel the best I could; with that end in mind I focused on my health and did it, and the best part was that along the road I was also losing weight….that was amazing.”
Which one would you have chosen???
When clients come to me to start a program to lose weight and feel better, I almost always find that taking gluten out of their diets will improve their digestive system plus they will lose faster the unwanted weight.
These foods contain Gluten:
Wheat- any type of bread that calls for wheat in their ingredients
Oats (there are ones By Bob’s red Mill that are gluten free)
And many additives added to cookies, pastries, pizza
2 cups unsweetened apple sauce (No Preservatives) Just APPLES
2 teaspoons ground chia seeds
MIX in a separate bowl
2 teaspoons flax seed meal
1 cup Gluten free oat meal Flour (Bob’s Red Mill)
3/4 cup coconut flour
½ tablespoon baking soda
I small teaspoon of vanilla extract
½ cup of black raisins (optional)
¼ cup slice almonds
2 teaspoon ground cinnamon (optional)
Mix all ingredients in this order with a spatula until well blended, pour them in a cup cake sheet previously greased with Coconut Oil Spray
Bake them for 27-30 mn at 350*
Makes aprox. 12 units or you can make triple the recipe. Once cooled wrapped them in paper towel and place the in a ziploc bag, freeze them.
Did You enjoy it? Please share with you love ones 🙂
Being in shape and healthy for some people it is a struggle, but the truth is, that it shouldn’t be. That’s why we have to work with trial and error to see what really works for us and be PATIENCE!!!
Here I want to share this recipe that just came into my mind. Today talking with a client that can’t find the time to cook and eat the right foods, this Yummii and flavored soup came into my mind, and “voila” it does have life, spice and a lot of taste. Hope you like it as I did.
Diana’s Vegetable Soup
(You can add any type of lean organic meat. organic chicken or turkey breast)
I did it vegetarian.
All vegetables are FRESH.
1/2 cup Beans soaked overnight in warm water. Change the water a few times.
1 medium sweet onion
3 cloves of garlic
1 bag fresh French green beans
2 tablespoon fresh ginger
¼ fennel with everything
3 stalks celery
1 medium yellow zucchini
½ orange pepper
1 leek (just the white part)
2 medium parsnips
2 medium carrots
1 small sweet potato
¼ cup Fresh cilantro
Dash of cayenne pepper
Chop and grill the onion and the garlic in little oil in a tall pan.
Add water and cooked the beans for 20mn aprox.
While it cooks: take the squash remove the seeds and place it on an oven safe pan and bake it face down on 350 * with 2 tablespoon of water for 20mn aprox.. Take it out peel it and cut it.
While everything is cooking chop the rest of the vegetable, add them to the pan with the beans with enough water, add the squash, the cayenne pepper, curry and salt; boil everything for 20 more mn on low heat covered.
Let it cool, take ¼ of the vegetable soup and blend it, add it to the rest of the soup for a creamy texture.
I love eating, I love enjoying my food I love life!!!
Becoming a vegetarian was one of my goals this year, eating as much whole natural foods as I can. So my search began to keep my body healthy and balanced to have all my nutrients in place.
As a trainer and a person that likes to exercise, lift weights and stay active I needed to find the right nutrition.
Being a certified Wholistic Kinesiology practitioner helped me with this path. This technique is a healing system that determines your very unique health needs. I have being using it to see what is beneficial to my health. This is done with Applied Kinesiology. By extending for example one of your arms and hold it straight and tight, let say you are holding some cleaning liquid like Clorox with the other hand, and I try to push it down, it won’t be able to sustain the push, your arm will go weak; and if I put an organic apple in your hand and do the same testing your arm will stay strong, meaning that the apple will be optimal for your body.
That way I could know what types of foods my body was in need and in which combination. So I started to play with different foods and I came across with a legume supercharged with all the beneficial nutrients I wanted.
This product is called Mung Beans, when sprouted; mung beans are usually just called bean sprouts.
Like many other legumes, the mung bean can be eaten raw when sprouted, or else eaten cooked with the skin on or off.
Unlike many other beans, the mung bean is quite easy on the digestive tract and doesn’t usually cause a gassy reaction.
Mixed with quinoa or brown rice will give me a complete protein. According to modern nutrition, mung beans offer 14 gms of protein per cooked cup. Mung beans are also a good source of dietary fiber. They also contain thiamin, iron, magnesium, phosphorus, potassium and copper, and are a good source of folate.
Mung beans can be eaten on their own, or combined with rice or combined with vegetables and greens to make hearty soups or ground into flour to be used to make crepes or added to breads. Turmeric, cumin, dried ginger and coriander are some spices that work very well with mung beans.
Recipe: High Protein and easy to digest Mung beans with rice
Follow indications on package on the Mung beans before cooking.
½ cup mung beans rinsed
2- cups of water boil them for about ten minutes Add:
1 teaspoon peeled and chopped ginger root
½ teaspoon turmeric
½ teaspoon ground black pepper
¾ teaspoon crushed red chilli flakes
Have this ready:
2 cups cooked white basmati rice, follow package indications
1 onion chopped and grilled with
5 to 7 cloves of garlic, sliced or chopped
1 or 2 cups of any chopped vegetables, preferably green, such as
I know how hard and stressful it is after working a long journey, wanting to get home and relax; BUT NOOO, now you have to start cooking, thinking:- “What I am going to have for dinner”- or on the way buying some fast food.
I always wanted, and dreamed openening the door of my house and “MAGICALLY” finding: – dinner ready, the table set, candles on …but this ain’t going to happen, if you don’t prepare in advance ..that you know already…
You have to start thinking about dinner; it’s late, and the easiest way is to end up eating whatever you find in the refrigerator, and not an optimal dinner; a little of this with a little of that, and some sugar to lift yourself up. I have also been there, and then you just keep on eating and picking anything you find because you are tired and want to replace that lack of energy with food. That’s horrible and the consequences are worst.
I started following these steps in order to have a plan, program myself and not ending up consuming foods that are going to make me fat and feel tired.
1) You have to have a plan in advance for the whole week.
a) Breakfast, lunch and dinner? What about snacks?
2) For cooking you need resources, I have cooking books, but not just cooking books, I need meals that will taste delicious, help me reach my goals, stay lean, healthy and getting all every nutrient my body needs.
I recommend the “Ultimate Eating” by Billy Beck III, an outstanding Nutritional Manual on Fat Burning Foods that has helped me and many people understand and recognize foods that are optimal and not.
3) Write down your meals, make a shopping list, go to the supermarket with a plan so you will only go ONCE.
4) Schedule your week to have 2-3 hours one day to cook for the whole week.
5) And most important….. cook with joy; you don’t need to be a chef, you just need to be hungry for delicious meals.
6) Make sure to have in each meal a lean protein, vegetables, a starchy carbohydrate (like brown rice; beans; sweet potato) and a good fat (avocado, nuts)
Here are some resources:
Eat Well; Be Well Supermarket Tour with Diana Levy
Learn how to shop wisely to stay lean and know what’s inside of each product you consume
I know it’s not easy, but make it simple.
We Live Once; Organize, make time for the important things, & Be Happy!!!!
Starting a diet doesn’t mean you have to deprive or starve yourself; on the contrary it means eat good and healthy frequent meals during the day and in moderation. “Food is the medicine” as Hippocrates once said. I have got … Continue reading →
Yummi recipe, loaded with lean protein, vegetables and fats.
Easy to make aprox. 10mn + cooking
Note: Grilled vegetables are with no oil added Ingredients:
• ½ White onion chopped & grilled
• 1 large yellow zucchini chopped & grilled
• 1 small organic Bock Choy chopped & grilled
• ½ package of fresh mushrooms washed, drained & grilled
• 2 organic whole eggs + 1 egg white
• 2 tablespoons of raw walnuts grind
• Pecorino or any cheese shredded
• Salt and pepper to taste
1. Heat oven at 350*
2. Grease a rectangular pan with olive oil.
3. Place the vegetables
4. Add salt and pepper
5. Pour the eggs beaten and spread them out
6. Sprinkle the walnuts and then the cheese on top.
7. Place it on the oven for 20-30mn
Yesterday after having a busy day it was almost 6:30pm, I had to start thinking fast what to cook to my husband and me. (We do not eat the same type foods)
My rules are that even though he is a good eater, I have to prepare meals that contain his enjoyable foods but with the healthy touch.
1- Has to be an organic and lean protein
2- Has to have some type of vegetable on the side or mixed
3- He likes to eat carbohydrate like: rice, pasta or potato.
4- And it has to have flavor (any sauce)
I already had some ground meat thawed, green beans on the refrigerator, and a sauce that he liked; also some leftover of basmati rice with mushrooms and almonds on the freezer from the day before. So I decided to be creative and this is what came into my mind. Easy, fast and he said it was DELICIOUS.
• 1 lb 90% fat free organic grounded beef
• 1 organic egg
• 1 teaspoon Dijon mustard
• 1 tablespoon of baking soda
• Salt and pepper
• Spices (used: paprika; chilly; garlic)
Mix everything; make small balls wetting your hands in water so it’s easier. Place them on a greased pan, and bake them on the oven at 350* these will take 20 mn to 25mn.
On the side mix:
• 2 tablespoon of water
• ½ cup Organic Peanut Sauce from Whole foods (if you want to know why organic go to: my blog; Michelle’s blog; Bryan’s blog)
Once you take them out of the oven, mixed them with the Peanut sauce and water, place them on a pan covered and let them cook on the stove in slow temperature for 5 to 7 mn.
• Steamed Green beans with grilled onions and garlic
• And basmati rice with mushrooms and toasted almonds