I can’t even tell you how many times I’ve dreadingly prolonged going to the grocery store because I didn’t want to look up recipes, make a shopping list, cook things I’d never cooked before, and therefore didn’t feel confident cooking.
That’s the perfect recipe for take-out, right?
Until I finally learned my lesson, and it’s been easy sailing since…
Instead of focusing on recipes, I focus on foods. What foods would you like to eat in the coming days?
Think about what’s in season, readily available and fresh.
Make a list of a handful of vegetables you’d like to eat in the coming week, along with a few fruits that are making your mouth water thinking about.
Go from there and create recipes with your ingredients, instead of the other way around. Eating healthy can (and is, in my house) absolutely simple. Recipe free, even.
Do you get caught up on recipes, too, like I did?
How do you navigate this each week?
We battle inflammation for many reasons. Inflammation can be caused by stress, lifestyle choices, food allergies or sensitivities that we may or may not know we have, and from environmental toxins, to name a few.
Some of these we can control, some we cannot. But there are definite ways we can combat the inflammation in its tracks, and a lot of those have to do with our food choices.
Some inflammation causing foods can include:
processed foods, sugar, dairy products, alcohol, fried foods.
Some foods that can help fight inflammation can include:
leafy greens, cruciferous vegetables such as broccoli and brussels sprouts, pineapple, blueberries, and ginger, to name a few.
Being mindful of reducing as many of the inflammation causing foods, and replacing them with inflammation-fighting foods is a great place to start.
What’s your favorite inflammation fighting food I listed? Mine is tumeric along with leafy greens!
If you are looking for a tropical treat than you will love this smoothie! It can easily be modified to add additional fruit (coconut, mango, oranges) to give it a flavor boost. This is one of my favorites.
4 ice cubes
1/4 fresh pineapple – peeled, cored and cubed
1 large banana – cut into chunks
1 C pineapple or apple juice
Place all items in the blender and puree until smooth
Halibut contains inflammation-reducing omega-3 and Vitamin D. This is a great recipe to try for a new take on halibut.
1 T extra virgin olive oil
3 medium garlic cloves, chopped
1/2 C dry white wine
3 C grape tomatoes, halved
1/2 C Kalamata olives, pitted and halved
1 jar marinated artichokes, drained
1 1/2 C low-sodium chicken broth
1 1b. skinless Pacific Halibut filets
1 T fresh thyme, chopped
1/4 C pine nuts
Salt and pepper to taste
Heat oil in skillet over medium-high heat. Add garlic and cook about 1 minute. Add wine and let simmer until reduced by half, then add tomatoes, olives, artichokes and broth. Bring to a simmer and stir about 8 minutes, or until tomatoes begin to break down. Add thyme.
Season fish with salt and pepper and place in the skillet. Cover, reduce heat to low and let simmer about 4 minutes, until fish is cooked through. Place fish in shallow bowls and sprinkle with pine nuts before ladling sauce on top.
Orange, grapefruit, carrots and a touch of ginger are found in this morning juice.
- 1 ruby grapefruit
- 1 orange
- 2 carrots
- 1/2 inch (1 cm) piece of ginger
- Wash all produce well.
- Peel the orange and grapefruit.
- Add all ingredients through juicer and enjoy
Note: When taking medications it is always important to check if they are contraindicated with grapefruit as it can impair their effect.
This is a great recipe I had at Nourish Sequim here in Sequim WA a few years ago and thought I would share it with you. We are blessed to have fresh organic produce locally and it just makes this salad even better!!
zest of 1 orange
2 tablespoons olive oil (preferably extra-virgin)
½ teaspoon coarse salt
¼ cup fresh orange juice
2 tablespoons water
3 tablespoons tahini
½ small head cabbage, thinly sliced (about 3 cups)
1 cup thinly sliced Swiss chard leaves
2 large carrots, grated (about 1 ½ cups)
2 scallions, thinly sliced on the diagonal
½ cup chopped fresh parsley
1. In a small bowl, combine the orange zest, olive oil, salt, orange juice, water and tahini. Whisk together until thick and very smooth. Set aside.
2. Combine the cabbage, chard, carrots, scallions and parsley in a large bowl. Pour the dressing over the cabbage mixture and stir well to combine and coat the vegetables with the dressing.
Makes 4-6 servings. Messy Apron Recipe