Tag: whole food

Navigating Dietary Restrictions While Traveling: Tips for Positive Food Adventures

by stephsimply, posted in Travels

“One of the most daunting parts of celiac or gluten sensitivity diagnosis is figuring out how to travel safely eating gluten free.”–Celiac Canada Association

A person holding a pink menu titled 'Rosie's Coffee' displaying various food and beverage options in a cafe setting.
Photo by Ron Lach on Pexels.com

When the Menu Doesn’t Work: Dining Out Dilemmas 🍽️

“Is your veggie burger gluten free?” I asked with crossed fingers

“No—we use breadcrumbs,” she replied.

Since I don’t eat meat, and the only gluten-free option was a bun, we had to leave. It was a trendy burger spot, but like many places, it couldn’t accommodate both my plant-based and gluten-free needs.

John, my husband, and I were visiting our daughter, Maddie, and her boyfriend, Connor, in Boston where Connor was currently completing a summer internship. John and I were on our way back home after spending several days in the Bar Harbor/Acadia National Park area in Maine. And, just as it had been in Maine, and really, how it ALWAYS is when dining out, finding places where I could eat was a challenge. 

A plate of pasta topped with marinara sauce and mixed vegetables, including zucchini, broccoli, and peas, served in a restaurant setting.
Pasta is one of the hardest things to get when eating out. Fortunately, La Famiglia Giorgio’s Restaurant in Boston, MA, has an entire menu page devoted to those who need to eat gluten-free.

The Root of the Challenge: Living with Celiac Disease 🌾

The difficulty stems from the fact I have celiac disease–a chronic autoimmune disorder, as defined by Mayo Clinic, that is triggered when eating gluten, a protein found in wheat, rye, and barley. Consuming gluten significantly damages the small intestines of the person with celiac, preventing the absorption of essential nutrients, which can lead to serious health problems down the road. Additionally, the side effects of eating gluten are NOT pleasant– diarrhea, abdominal pain, nausea, reflux, fatigue as well as numerous other symptoms.

A bowl of granola topped with fresh berries and sliced apples, placed on a marble table next to a takeout coffee cup.
Eating gluten free and whole food plant based has helped my body heal and recover from decades of undiagnosed celiac disease. Tatte Bakery, Boston, MA

Why I Eat Plant-Based, Too 🍓🫐🥦🥗

I wasn’t diagnosed with celiac disease until my late 40s, after years of digestive issues and unnecessary medications. Healing began when I cut gluten and adopted a whole food, plant-based diet that excludes meat and most dairy. Eating a diet rich in plants bathes my body with the nutrients it was unable to previously absorb for most of my life.

Two Cats Restaurant and Inn, Bar Harbor, ME

Travel: Inspiration and Complication 🌄

However, traveling with my dietary restrictions creates unique challenges.  On one hand, vacation sojourns are enriching, informative, and inspiring. These trips provide me with an opportunity to experience awe, wonder, and delight in the rich tapestry of life. On the other hand, travel requires deft navigation of dietary hazards. However, my trips have taught me that with a bit of planning, research, flexibility, and determination, I often discover and enjoy tasty culinary adventures as part of the travel experience.

Strict adherence to a gluten free diet is a necessity, especially when traveling. As anyone with celiac knows, it is no fun being stuck in a bathroom when you’re supposed to be out hiking, sightseeing, or experiencing a new setting. Additionally, I know that for my body, consuming meat and dairy products can also create digestive distress and discomfort. Therefore, those two dietary restrictions often limit my restaurant choices, create possibilities for cross-contamination, and can sometimes create a lack of understanding of restaurant staff.

A plate of a gluten-free pancake topped with powdered sugar, raspberry pieces, and garnished with orange and mint leaves, next to a mug of coffee labeled 'Great Maine Breakfast'.
Gluten free pancakes with plenty of fresh fruit at Jeannie’s Great Maine Breakfast, Bar Harbor, ME.

Research Is My Best Travel Companion 💻

For example, John often completes dining research in advance of any trip.  He uses Trip Advisor and refines his search to restaurants identified as good choices for gluten free, vegan, and vegetarian diets. What he has discovered is that we have to look closely at menus because eateries tagged as “gluten friendly” are often limited to meat-based dishes, and establishments labeled as “vegan or vegetarian friendly” often involve choices that include wheat (noodles/pasta, seitan, breaded vegetables, and so forth). 

A plate featuring a burger topped with cheese, served alongside a small salad of mixed greens, red peppers, and a dipping sauce, with a side of steamed broccolini.
Blaze, Bar Harbor, ME offered numerous gluten free options on their menu, including this gluten free veggie burger with gluten free bun. YUM!

The Cross-Contamination Trap 🪤

Of further issue is the concern with cross contamination. For example, Mexican food can be a good choice for me; however, if the fryer used for tortilla chips is also used for cooking flour tortillas and meat, these factors can negatively impact my digestive system. Additionally, shared food prep areas, unclear labeling of menu items, and even communication between wait staff and kitchen can lead to hazards.  For instance, if I order a gluten-free pizza crust, but it is prepared on a commonly shared counter on which wheat pizza crust is rolled out, this might upset my digestive tract.  

I’ve also had the experience of ordering a gluten-free pizza crust and still getting a pizza made with wheat due to miscommunication. And, while the only other country in which I have traveled is the English speaking parts of Canada, I can only imagine the chance for miscommunication in a country in which I don’t speak the native language.

This is why advanced research is important when traveling.  When I don’t have a game plan, or plans change, as was the case when we tried to go to the burger establishment in Boston, things can very quickly go awry. I end up feeling terrible because I feel I am limiting my loved ones from having a positive dining experience. After all, part of the fun of traveling is eating in new places.

A colorful salad topped with a fried onion ring stack, featuring greens, tomatoes, and cheese, served at a bar setting.
The EARTH BOWL at Paddy’s Irish Pub & Restaurant, Bar Harbor, ME: Grilled , Gluten free, Plant-Based Burger, Tri-Color Quinoa, Roasted Pepper Salad, Heirloom Tomatoes, Garden Cucumbers, Ruby Red Beets, Avocado, Local Chevre, Sweet Balsamic Syrup.

Planning Ahead and Packing Smart 🧳

In addition to researching and using apps, such as Happy Cow, AllergyEats, and Find Me Gluten Free, John and I tend to stay in places with a microwave, refrigerator, and nearby grocery stores. I always pack food from home, and I’ve learned to bring supplemental items with me to restaurants if needed, such as gluten free bread, crackers, salad dressings, and so forth.

A plate of salad with mixed greens, nuts, and beets topped with a vegetable patty, accompanied by a side of steamed broccoli.
McKays Public House at Bar Harbor, ME: mixed greens tossed in maple dijon dressing, with roasted onions, carrots, and beets, feta cheese, candied walnuts topped with a gluten free veggie burger and served with a side of broccolini.

Connection and Communication: The Human Side of Dining 😊

I have also learned to befriend the wait staff.  Honestly, I try to do this anyway because I like meeting new people, and I cannot imagine how demanding it must be when working with the public, especially in popular travel destinations. When I politely explain my situation and dietary preferences to the staff without demanding it, most staff and chefs are willing to work with me. I have even had the rare chef visit my table to discuss the best way to prepare my food, which I appreciate more than words can adequately express.

A plate featuring a serving of colorful salad topped with various vegetables, accompanied by a side of grilled asparagus and a bowl of green beans. The setting appears to be a casual dining location.
Brewhouse Bowl BJ’s Restaurant and Brewhouse, Hagarstown, MD: Roasted barbacoa cauliflower; Peruvian quinoa + brown rice; black beans; corn + fire-roasted red pepper succotash; cucumbers; pickled red onions; pico de gallo; feta cheese; housemade guacamole; Greek yogurt crema; and,cilantro served with a side of broccoli and asparagus.

Flexibility and Food Choices: Finding Balance ⚖️

A plate with a waffle topped with sliced strawberries and bananas, accompanied by a small cup of peanut butter and a small container of syrup, set on a table with beverages in the background.
Gluten free, vegan Belgian waffle at Donut Villa Brunch Club and Bar, Boston, MA: topped with strawberries and banana served with sides of peanut butter and syrup.

One other thing I have learned to do is to compromise. While I prefer to eat whole food, plant based, I medically need to eat gluten free. Therefore, if it comes down to it, I will compromise somewhat on my plant based eating. For example, I don’t mind consuming a bit of goat or Parmesan cheese, yogurt, butter, or even the rare egg (think baked goods) if it allows my family to find meals they enjoy. Since I don’t regularly consume these products, I don’t think eating a bit here and there, such as during travel or other special occasions, will hurt me, and it makes the food feel like a real indulgence.

A plate of rice accompanied by a colorful vegetable curry, served with a side salad and a drink in the background.
Butternut Squash Curry at Leary’s Landing Irish Pub, Bar Harbor, ME, with roasted seasonal vegetables and jasmine rice.

A New Way to Experience the World Through Food

Traveling with celiac disease and/or other dietary restrictions is undoubtedly challenging, but I have learned over the years that it is not impossible with enough preparation, advocacy, and an adventurous spirit.  I have found that I now value and appreciate eating establishments who craft foods to appeal to a wide array of dietary desires. Additionally, I have met unique and wonderful people while doing this, and I have enriched my own knowledge of possibilities when it comes to cuisine.  It’s like, well, having your gluten free cake and eating it too! 

A bowl of chia seed pudding topped with banana slices, strawberries, and blueberries, accompanied by two slices of toasted bread with peanut butter, served in a diner setting.
“Morning Jump Start” at J’s Diner, Hagarstown, MD, with chia pudding, berries, banana, coconut flakes, and toast with almond butter.

Share your experiences

If you have tips for traveling with dietary restrictions, or if you have experiences you’d like to share regarding traveling with dietary restrictions, please share your comments!

A sizzling plate of colorful sautéed vegetables served at a restaurant, accompanied by tortilla chips, condiments, a glass of water, and a bowl of black beans.
Fajitas at Angela’s, Taste of Puebla, Mexico, Boston, MA, with sauteed onions, green and red peppers. Comes with shredded cheese, pico de gallo, guacamole, sour cream and flour tortillas. Served with rice and beans.
A cup of chocolate ice cream with chocolate chunks on a paper napkin.
Plant based chocolate ice cream at Salt Shop, Sweet and Savory Snack Bar, Southwest Harbor, ME.

Delicious and Healthy Sweet Potato Mango Bowls: A Nutrient Rich Delight

by stephsimply, posted in Recipes

“Mango, often dubbed the king of fruits, isn’t just delicious, it’s full of nutrients and health benefits.”–OhioHealth.com

Photo by Alexander Grey on Pexels.com

Nothing Like Fresh summer Produce 🌽🍅

When I was a girl, mid- to late summer, it seemed to my unfledged mind, was one of grandparents’ favorite times of year. This was because it was the time of year full of fresh garden produce! It wasn’t unusual during this season for them to eat a dinner full of nothing but fresh vegetables: salted, slices of beefsteak tomatoes, pork-flavored half-runner beans, sweet corn on the cob slathered with sweet butter, and dinner rolls spooned over with sorghum syrup.  Sometimes, they’d toss in fresh melon for dessert, with or without ice cream, or some sort of fruit cobbler! 

Oh, how intoxicatingly fragrant those kitchens were! To this day, I can’t smell a good garden tomato without being reminded of one of their kitchens. It didn’t matter which house I happened to be visiting, my maternal grandparents or my paternal grandmother–their kitchens had similar earthy aromas during the end of summer.  To be sure, they’d vary the menu with tomato, bacon, and lettuce sandwiches or wilted lettuce with bacon drippings.  Sometimes they might fry up hamburgers and top them off with a fresh slice of tomato, serve a salad with freshly picked cucumbers and chopped garden “mangoes,” and of course, have more sliced and salted tomatoes on the side.  They might even bake up a meatloaf with chopped, fresh “mangoes,” or they might stuff the freshly picked “mangoes” with a meatloaf-like mixture.

Photo by Pixabay on Pexels.com

Mangoes are a Tropical Fruit 🥭

It was years later, when I was stunned to learn that what my grandparents called “mangoes” were actually called bell peppers.  I was further surprised to learn that mango was a tropical orange fruit grown in trees!  In fact, it’s only been in the past decade that I’ve really come to embrace and regularly eat mangoes, due to their availability now in both the produce and freezer aisles in most local stores. 

Mangoes have a delicious, creamy peach-like flavor and juiciness, and they pack a nutritional punch. They are chock full of vitamin C, and they are full of soluble fiber–known for binding with fat and cholesterol in the digestive tract before they get absorbed. Mangoes are also a good source of vitamins A and E.  Overall, mangoes benefit your immune system, eyes, skin, gut health, and even have anticancer properties.  Plus, they taste great.  What’s not to like about that?

Photo by Nancy Folgmann on Pexels.com

Mangoes and Bell Peppers 🫑🥭

Although mangoes taste nothing like a bell pepper, they are both nutritionally beneficial and a versatile addition to a wide array of recipes, such as the one I am sharing with you today. This recipe is a super easy, quick recipe for dinner or lunch. While it is an older recipe from a plant-based cookbook, by Rip Esselstyn, you don’t have to be vegetarian to enjoy this recipe.  Plus, for those with allergies, it is gluten-, dairy-, and nut-free.

It’s bursting with nutrients and plenty of fiber to fill you up and benefit your health.  However, I know all of that doesn’t matter if the recipe doesn’t look and taste great, and this sweet and savory recipe certainly does! As my Grandmother Helen taught me to remember, “We eat first with our eyes,” and this recipe makes one vividly vibrant plate, full of colors and flavors that will lead to full tummies and clean plates around your table!  

This recipe will “Bowl” you over! 🥣

While I know my papaw would have NEVER tried this recipe, I’d like to think both of my grandmothers would have given this mango-forward dish a try. Therefore, I hope you will try this recipe out in their honor, and, of course, feel free to serve up a side of salted, sliced tomatoes, corn on the cob, and/or some rolls with sorghum syrup from the local farmer’s market!

From my home to yours, I wish you new and old recipes that are full of family connections and stories!

Sweet Potato and Mango Bowls

Gluten-free, nut-free, dairy-free

Serves 2, but recipe can be doubled or tripled

Ingredients:

2 large sweet potatoes

1 (15-ounce can) black beans, drained and rinsed

¼ teaspoon ground cumin

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon chili powder

4 cups of my favorite salad greens, i. e. spinach or spring mix

4 to 6 green onions, chopped

1 fresh mango, chopped or 1 cup frozen mango chunks

1 red bell pepper, chopped

½ avocado, mashed or diced, depending upon preference

¼ cup chopped cilantro (optional)

Lime juice

Salsa

Directions:

Bake sweet potatoes (microwave or oven)

In microwave safe bowl add black beans and spices, stir and heat for 60 or so seconds in microwave (Can also mix and heat on stove top if preferred)

Divide greens between two bowls

Top with sweet potato, which can be cut in half or cubed, your preference

On top of sweet potato, add beans, green onion, mango, red pepper, avocado & cilantro, if using

Drizzle with lime juice and add desired amount of salsa

Berry Immunity Boosting Smoothie aka Stress Less Smoothie

Featured by stephsimply, posted in Recipes

The greatest weapon against stress is our ability to choose one thought over another.”–William James

Photo by Pedro Figueras on Pexels.com

The challenge of work-life balance⚖️

It is not uncommon to engage in conversations centering around stress.  Attempting to balance the demands of work and life can be challenging. The combination of long work hours, while also juggling the needs of family, make it difficult to have time to do the things that would otherwise relieve stress, such as regular exercise, outings with friends, or even a relaxing soak in the tub. 

When stress ramps up, there is a chain-reaction in our bodies.  According to Harvard School of Public Health, when stress is high, the body’s demand for oxygen and energy increases, which in turn increases the demand for key nutrients.  Simultaneously, stress causes the body to eliminate other vital nutrients. This can take a toll on the body’s immune system.

As the chain reaction of stress continues, hormones become affected.  If the stress is acute, the body will secrete adrenaline, which suppresses appetite.  However, when the stress becomes more chronic, cortisol levels begin to rise, instigating food cravings.  Cortisol tends to create cravings for foods that are typically considered “comfort foods,” full of sugar, salt, and fat.  Unfortunately, if cortisol stays elevated, the chain reaction continues to wreak havoc upon our bodies, and this often influences our coping strategies.

Photo by cottonbro studio on Pexels.com

The body’s stress response 😰

Chronic high stress time periods, depletes the body of energy and can often reduce time available for decompression. This can inhibit the desire to prepare healthy, nutritious meals.  Sometimes, chronic stress causes us to skip meals.  The downside to skipping meals is that, as the cortisol levels rise, once there is an opportunity to eat, we tend to reach for those comfort foods that will not replenish the body’s stores of diminished nutrients.

Therefore, how we respond to stress matters.  With some situations, we can identify upcoming stressful time periods before they begin, and thus, we can be more proactive.  However, that isn’t always the case.  Nonetheless, there are a few basic guidelines, according to The University of North Carolina at Chapel Hill that are worth remembering.

Photo by Antoni Shkraba on Pexels.com

Tips for eating during times of stress 😣

  • Keep nutrient-dense grab-and-go snacks on hand at all times.  Foods like baby carrots, celery sticks, hummus cups, guacamole cups, apples, oranges, bananas, popcorn, almonds, walnuts, pistachios, low-sugar yogurt, low-sugar granola, low-sugar oatmeal packets, whole-grain crackers and so forth.
  • Eat at regular intervals when possible.  This will keep blood sugar stable, and keep the brain, which needs glucose, working at its best.
  • Eat high-fiber foods. Foods, such as fruits, vegetables, nuts, seeds, beans, oatmeal, and other whole grains, have been shown to decrease perceived stress levels and increase alertness.
  • Focus on eating fruits and vegetables, especially leafy greens, whenever possible.  These foods are filled with the vitamins and minerals your body needs to neutralize the harmful molecules our bodies produce when under stress. 
  • Foods rich in unsaturated fat also help. Think walnuts, flax seeds, chia seeds, and fish oil to name a few. These foods are associated with increased brain function; however, deficiencies in fatty acids can result in depression and/or anxiety. 
  • Be mindful of caffeine and/or alcohol intake. Both of these can disrupt sleep, which the body desperately needs during times of stress.  Additionally, both can increase blood pressure, which can increase feelings of anxiety.
  • Ensure your body is getting enough quality sleep. Getting enough sleep allows the body to reduce cortisol levels and other stress hormones, increasing the chances of remaining calmer in the face of stress.
  • Employ constructive coping strategies. Whether it is talking to a trusted friend or therapist, journaling, meditating, asking for help, or going for a walk–developing positive coping skills is a lifetime skill set. 
Photo by Wallace Chuck on Pexels.com

The reality of stress 😩

Stress is reality at different points in our lives.  While we cannot control when it will arise, we can control our response to it.  It is easy and understandable to seek comfort during times of stress.  However, when those sources of comfort become unhealthy coping mechanisms, such as over- or undereating, drinking alcohol in excess, going without sleep, and so forth, we risk using short-sighted solutions that could lead to developing long-term problems, creating even more stress.  

Stress less smoothie 🍓

Below is my newest smoothie creation.  It is full of nutrient-rich foods that are high in fiber.  Some of the ingredients may cause you to raise an eye-brow in wonder, but I promise, it does taste great.  That said, feel free to adjust, add to, or eliminate ingredients that don’t suit your palate or dietary needs.

This recipe can be made ahead of time and frozen into individual servings.  They will stay fresh in the freezer for up to three months.  Then, whenever faced with a stressful day, take one smoothie out the night before, set it in the fridge to thaw, and then it’s grab-and-go convenience for the next workday. Sip on it through a lunch meeting, or if more time is available, pour it into a bowl and sprinkle on favorite fruit and nut/seed toppings, along with a bit of granola. 

I can’t promise that this recipe will change the stress around you. However, it does provide a powerful nutritional punch to help stave off the effects of stress, and offers one less thing to worry about.  Plus, it feels good knowing that if everything else goes wrong in the day, at least one small part of your day was stress-free.  

Cheers to one less thing to stress about!

Berry Stress Less Smoothie

Nutrient dense, stress combating meal replacement

Ingredients:

2 cup spinach, riced cauliflower, or kale (can be frozen)

½ cup strawberries, frozen

½ cup raspberries, frozen

½ cup cherries, frozen

1 apple

½ cup lentils

1 parsnips

2 tablespoon flax, chia seeds, or hemp seeds (or combination of any two)

2 tablespoons goji berries, OR 2 medjool dates, OR 2 prunes, optional

2 tablespoons cocoa or cacao powder, optional

2 scoops protein powder, optional

1 cup beet juice (can use pomegranate or cherry juice or simply use water)

1 cup milk  plant or dairy based variation)

½-1 cup of water, if too thick

Directions:

Put all ingredients in high powered blender

Blend until creamy and smooth

Makes 2 large servings 

Cranberry Smoothie: Say “Cheers” to your health

Featured by stephsimply, posted in Recipes

“Packed with antioxidants, this fruit can help keep your teeth, heart, and gut healthy.”—clevelandclinic.org

What a Saucy Idea💡

Over Thanksgiving week, I purchased fresh cranberries with the intention of cooking up some homemade cranberry sauce.  However, I never got around to making it, and I wondered if I could, instead, add them to a smoothie.  Turns out, not only could I add them to my morning smoothie, but by adding them, I could amp up my own nutrition! 

Okay, so I tried to eat them raw, and they are really tart, like suck-the-saliva-out-of-my-mouth-tart! Nonetheless, I wasn’t deterred, especially once I read numerous current articles about all their healthful benefits. In fact, cranberries are often classified as a superfood due to their high nutritional value and antioxidants properties. 

Are Cranberries a Berry?🍓🫐

Cranberries are related to blueberries, but grow on vine-like plants similar to strawberries. Like blueberries, cranberries, by definition, are not true berries.  Instead, they are what scientists call a “false berry” because their fruits grow below the flower.  Nonetheless, it appears that the food industry still tends to classify cranberries (and blueberries) in the same categories as other berries.  As a group, according to nutritionfacts.org, berries “average ten times more antioxidants than any other fruit or vegetable.” Specifically, cranberries have “the highest fresh weight concentration of polyphenols (a strong antioxidant that complements and adds to the function of antioxidants) among commonly consumed fruit in the U.S.,” according to The National Library of Medicine.

This concentration of polyphenols may be why cranberries possess beneficial properties unique to them.  Research  has shown that cranberries lower the risk of urinary tract infections (UTIs).  This may be due to their high levels of proanthocyanidins (PACs), which prevents certain types of bacteria from sticking to the walls of the urinary tract.  These same PACs may protect against a type of bacteria that causes tooth decay. Additionally, cranberries have been linked to reducing risk for certain types of cancer.  They are also known to boost the immune system, reduce inflammation, and improve blood pressure.  

Given these facts, it is clear to see why cranberries should be incorporated as part of a healthy diet.  This brings me full circle to my motivation for now incorporating them as part of the regular rotation of a variety of whole food ingredients I incorporate into my daily smoothies.  When using cranberries, I have learned to blend their tangy taste with other flavor profiles to round out their taste and also gain the most nutritional bang for the buck.   

Sippin’ up the goodness🥤

Below is a recipe I now blend up repeatedly as part of my weekly smoothie rotation–usually twice per week. It incorporates other berries too since, as a whole, berries are a solid nutritional choice.  My recipe  also incorporates the creamier and sweeter tastes of mango and banana–both of which are nutritious in their own right. I also like to add vanilla protein powder to not only round out the flavor, but to also boost my protein intake–an important consideration at my age. There are further ingredients–mostly spices–that I use for their unique and beneficial properties, but they are optional as they don’t enhance or detract from the overall taste.

Remember, most nutritionists encourage us to eat the rainbow when it comes to fruits and vegetables. Cranberries, with their dark red color, can definitely be one of those colorful choices.  Furthermore, smoothies are one easy way to contribute to your overall daily intake of that rainbow-array of fruits and vegetables as part of a well-rounded diet.  They can be made ahead of time, if desired, and refrigerated for up to three days, or frozen in tightly sealed containers for up to three months.

Manifest Good Health✨

Smoothies, like this one, are my own private health manifestation.  While I know they are not the end-all, be-all when it comes to nutrition, I do know the whole food, plant based ingredients that I put in mine are high in quality nutrition and not full of artificial ingredients or sweeteners.  They are also full of fiber to keep the digestive system operating, well, “smoothly.” Plus, they are an easy way to get a serving of both vegetables and fruit in one tasty, fell swoop.  

From my home to yours, I toast my smoothie glass to yours and wish you much health and happiness this holiday season. 

Drinking up the goodness!

The Recipe📝

Cranberry Smoothie

1 cup frozen riced cauliflower (You won’t taste it!)

1 cup frozen strawberry, mango, blueberry mix (or any other berry mix)

1 whole banana, can be frozen

½ fresh cranberries

1 whole medjool date, or other natural sweetener 

½ teaspoon cinnamon

2 scoops vanilla protein powder

2 cups water

Optional anti-inflammatory and immunity add-ins:

2 teaspoons black elderberry syrup

½  teaspoon ground ginger

½  teaspoon ground turmeric

⅛  teaspoon black pepper (only if adding tumeric)

Put everything in a high powered blender in the order listed.

Blend for one minute.

Serves 2

Grapefruit Smoothie: Refreshingly, tasty nutrition on the go

Featured by stephsimply, posted in Recipes

“In 1993, Texas chose the red grapefruit as its state fruit. The red grapefruit was chosen because it was the first fruit ‘invented’ in Texas, and grapefruit trees have built more revenue than any other fruit tree in Texas!”–Wintersweetz.com 

Photo by Laker on Pexels.com

The forbidden Fruit🏝️

I was absolutely surprised to learn that the grapefruit was once named the “forbidden fruit” in the mid-1700s by a reverend searching for the identity of the original tree of good and evil from the Garden of Eden in the Caribbean Sea.  Years later, that same “forbidden fruit” tree was brought to Texas by Spanish missionaries in the late 1800s and given to local farmers in the southern area of the state.  Little did those Texas missionaries know that the Rio Grande Valley possessed fertile soil and subtropical weather, creating ideal growing conditions for grapefruits. Now, Texas is the third largest citrus producer in the United States, and it is especially known for its red varieties of grapefruits, such as Rio Star and Ruby Sweet. 

Personally, ruby red grapefruit is one of my favorite fruits.  I especially appreciate its sweet tangy flavor.  Red grapefruit seems to bring my tastebuds to life with its clean, refreshing, and light taste.  

It is that sweet tart taste that adds extra zing when combined with other flavor profiles in recipes.  For example, spread ricotta cheese over toast, add a few slices of ruby red grapefruit, then drizzle a bit of honey over that, and you’ve got a light refreshing summer breakfast.  Toss slices of grapefruit, along with walnuts, goat cheese and a few slices of roasted beets, into a salad of leafy greens with a light vinaigrette, and you’ve got a tasty lunch or light dinner. You can even make delicious light desserts and baked goods with grapefruit, such as grapefruit buttermilk muffins, grapefruit bars, or even chocolate covered grapefruit slices!  

Photo by Nicola Barts on Pexels.com

Smooth Nutrition 🍍🍌🥝

Then again, grapefruit can be added to smoothie recipes for an instant burst of flavor AND nutrition.  I created the recipe I am sharing with you today during the weeks following neck surgery this past spring.  Despite the fact I am fully recovered, this is one smoothie recipe that I still frequently make.  

During my recovery process, I was hyper-fixated on the nutritional content of the foods to enhance healing, but I was having difficulty swallowing.  Smoothies, therefore, became a go-to source of nutrition, and this recipe is uber-refreshing and jam-packed vitamin, mineral, and fiber content.  Specifically, it combine the goodness of grapefruit, which is packed with vitamin C and fiber, with strawberries and one of three fruits–frozen pineapple, banana, or kiwi–depending upon what I have on hand at home.  

One half of a grapefruit contains six grams of fiber and the total daily amount of vitamin C needed by our bodies. The grapefruit gets tossed into a blender with strawberries, which are also high in vitamin C and fiber as well as antioxidants, magnesium and phosphorus.  Then, I take my pick of pineapple, banana, or kiwi, and pitch one of those into the blender. No matter which of the three of those fruits I choose, they are all full of potassium, fiber, and a whole slew of vitamins and minerals. 

Light and refreshing, grapefruit smoothies are perfect for nutrition on the go!

Blend and Go nutrition🥛

Sometimes, for a touch of sweetness, I add in a medjool date, a bit of maple syrup, or pomegranate juice as well as a bit of ginger for its antiinflammatory properties. Depending upon what I am eating that day, I may also add vanilla protein powder, which gives the smoothie a creamy, zesty-sweet taste.  Once all desired ingredients are in the blender, I give it a whirl for about one minute and divide between wide-mouth mason jars or smoothie containers.  And in less than five minutes, I have two refreshing, nutritionally dense smoothies.  Perfect for on-the-go nutrition or a quick, healthy snack.

While grapefruit was once known as the “forbidden fruit,” there is nothing forbidden or evil about it!  Grapefruit is budget friendly, full of tangy zest, and nutritional goodness for your body.  I hope you’ll give this recipe a try!  You just might be surprised!

Zesty sweet, budget-friendly goodness, bursting with flavor AND nutrition, in less than five minutes!

Grapefruit Smoothie

Serves 2

Ingredients:

1 cup frozen riced cauliflower 

1 large ruby red grapefruit, peeled (with some pith remaining), quartered 

1 cup strawberries, fresh or frozen

1 cup pineapple, fresh or frozen (or 1 banana or 2 kiwi)

1 medjool date (or 1 teaspoon maple syrup or ¼ cup pomegranate juice) for added sweetness 

¼  teaspoon ginger powder, if desired 

2 cups water (or other favorite liquid)

Optional: 1-2 servings favorite protein powder

Combine ingredients in a high powered blender, adding water last.

Blend for one minute.

Divide between two large smoothie containers or jars.

Can be stored in the refrigerator for up to 3 days; shake well before drinking.

Can also be frozen for up to 3 months, set in the refrigerator overnight to thaw ahead of time.

One pot walnut and mushroom penne, with gluten free option

Featured by stephsimply, posted in Simple Observations and Musings

“One pot meals make a lot of sense . . . because so much of what people hate about cooking is really the clean-up, the mess, the grease.”–Tom Douglas

Photo by Teona Swift on Pexels.com

Autoimmune diseases, according to John Hopkins University, unbelievably affect about 23.5 million Americans, 80% of which are women, of which I am one. While scientists are busy trying to understand the biological gender differences that contribute to this higher prevalence among females, one unexpected discovery is the contributions of the intestinal (gut) microbiome as a driver for these excessive numbers according to Scientific America. Furthermore, those identified with gut-centered autoimmune diseases, including irritable bowel disease (IBD), irritable bowel syndrome (IBS), ulcerative colitis, Crohn’s disease, and celiac disease, tend to have micronutrient deficiencies, in particular iron, folic acid, zinc, vitamins B6 and B12, copper, zinc, and vitamin D–which can really put the microbiome in dysbiosis.  

If left untreated, nutritional deficiencies can lead to an array of other health concerns, such as neurological complications, psychiatric symptoms, cancer, and bone health issues.  This is particularly of concern if adults have not been properly diagnosed.  For example, symptoms of celiac disease often vary from person to person; therefore, it is possible to go decades without identification as was the case with me.  I was in my late forties experiencing numerous unexplained, uncomfortable symptoms before one doctor finally suggested an endoscopy along with a blood test and a colonoscopy.  As it turned out, the endoscopy and blood work both identified celiac disease.

This dramatically changed my life, especially the way in which I eat.  In addition to eliminating gluten, the doctor advised a nutrient-rich, whole food diet, heavily emphasizing fruits, vegetables, whole grains (without wheat, barley, and rye), as well as legumes.  This is because I spent most of my life with malabsorption issues due to the damage of the lining of my small intestine as well as the inflammation and atrophying of the villi that absorb nutrients and minerals. Hence, the reason I was often sick as a young child.

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Specifically, vitamin D deficiencies are especially high with those who have celiac disease, which is crucial for growth of bones.  Chronic deficiency of vitamin D can lead to cancer, cardiovascular disease, and osteoporosis to name a few. Additionally, zinc is another nutrient often deficient in those with celiac disease. This nutrient promotes wound healing, virus recovery, growth, and development. 

Therefore, how I now choose to cook and eat is heavily influenced by this knowledge.  While, I can’t, per se, play catch up, I am aware of my need to focus on healthy eating and supplementing with a few key vitamins. The recipe below, based upon recipes by Simple Veganista and California Walnuts is reflective of this focus as it is chock full of nutritionally dense plant foods. 

In particular, this recipe emphasizes foods high in zinc, such as walnuts, mushrooms, spinach, and legumes as the pasta I use is made out of chickpea flour.  Mushrooms, especially those grown under UV light, are one of the few non-animal sources of vitamin D. Additionally, walnuts benefit gut, heart, and brain health while spinach (or other green vegetable I may use) is rich in flavonoid antioxidants and vitamins and possesses anti-inflammatory properties. 

With or without an autoimmune issue, we can all benefit from eating more healthy, homemade meals.  These meals don’t have to be complicated or time consuming and can even be completed in one pot as demonstrated in this recipe. Feel free to swap out the chopped walnuts with your favorite ground meat or meat alternative.  Don’t want spinach? Replace it with another favorite green vegetable. The point is eating healthfully doesn’t have to be hard, tasteless, or make clean-up challenging.  One pot and you’re done! 

From my home to yours, I wish you the best in health!

One pot Walnut and Mushroom Penne (with gluten free option)

Ingredients:

1 tablespoon olive oil

1 cup chopped onion

2 teaspoons minced garlic

1 pound mushrooms

1 tablespoon tomato paste

1 tablespoon balsamic vinegar

1 tablespoon dried oregano

1 tablespoon dried basil

¼ teaspoon black pepper

¼ red pepper

½ teaspoon fennel seed, options

1 28-ounce can crushed tomatoes

1 cup chopped walnuts*

1 cup chopped fresh or 14.5 ounce canned tomatoes

4 cups low sodium vegetable broth

1 pound penne pasta (I use gluten-free, chick-pea pasta.)

2 cups fresh spinach or other favorite green vegetable

Directions:

In a large pot, heat oil over medium heat. (Can also use ¼ cup water if you prefer oil-free cooking.)

Add in onion and garlic, saute until translucent. (If using water, you may need to add more water to prevent sticking.)

Stir-in mushrooms and cook until soft, stirring occasionally.

Stir-in tomato paste, balsamic vinegar, oregano, basil, black pepper, red pepper, and fennel, if using.

Add crushed tomatoes, walnuts, and chopped tomatoes and bring to a boil.

Reduce heat and stir in vegetable broth and pasta.

Allow to simmer and gently bubble for 15-20 minutes, stirring occasionally.

Remove from heat, stir in spinach or other green vegetable.

Allow to rest 3-5 minutes, then divide between 4 serving bowls.

Sprinkle with your favorite topping, such as parmesan or pecorino cheese, fresh parsley, and/or chopped scallions. 

Notes: 

*Walnuts can be swapped out with your favorite ground meat or meat alternative.

Berry Good Cauliflower-Berry Smoothie

by stephsimply, posted in Recipes

“Good nutrition creates health in all areas of our existence.  All parts are interconnected.”–T. Collin Campbell

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Summer is back!  Okay, not officially as we have not yet experienced the summer solstice, but it is strawberry season!  In fact, throughout the coming months of summer, other berries will also come into season!  Freshly picked berries are not only some of Mother Nature’s sweetest earthly treasures, but they are also some of the most nutrient rich treats.  Plus, they are just so darn versatile.  Eat ‘em plain; toss them into cereal, smoothies, or yogurt; mash them onto your toast (for real!); bake them into cake, muffin, or pie recipes; cook them down into syrup, sauces, or jams; or, can, dry, or freeze them for later use.  Honestly, what’s not to love about berries?

From a nutritional standpoint, berries are chock full of vitamins, minerals, antioxidants, and the all important fiber. Think of berries as your personal arsenal for warding off cancer, protecting the health of your heart, and fending off chronic inflammation and/or illness. They also benefit your skin, may help lower cholesterol, and can typically be enjoyed no matter the diet you follow due to the fact they are low-glycemic and low in calories as well as carbs.  Those tiny, juicy, brightly colored orbs are bursting with nothing but love and goodwill for your body and your taste buds. 

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Now, contrast the vivid indigo of blueberries, the deep purple of blackberries, the candy red of strawberries, the shiny garnet of cherries and pomegranates, and the rose crimson of raspberries to the ever so homely cauliflower.  Oh sure, there are a few colorful varieties of cauliflower, but by and large, the most abundant form of cauliflower is as colorless as a canvas.  In fact, that is how I prefer to think of cauliflower: a canvas.  A canvas waiting for the strokes of color from an artist’s, or in this case, cook’s palette.

“Most flowers say, “I love you,’ but cauliflowers say, ‘I hope you live forever.’  And, that’s more intense than love.”–Unknown

Cauliflower, like the acclaimed berry, is considered a superfood.  It, too, is high in fiber, low in calories and carbohydrates, and full of vitamins and minerals.  Brimming with phytonutrients, antioxidants, and high levels of sulforaphane–an ingredient in all cruciferous vegetables–cauliflower can also wage war against cancer. Due to its high level of choline, it also supports learning and memory maintenance. (Who doesn’t need help with that?)  Additionally, cauliflower is full of bone-enhancing Vitamin K.  

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Similarly to berries, cauliflower is versatile in the kitchen.  Popularly known for creating a healthier alternative to traditional pizza crust, cauliflower can also be made into grilled “steaks,” buffalo “wings,” and stir-fried “rice.” Furthermore, it can be mashed, steamed, baked, fried, tossed into soup, salad or dip, eaten raw, its stem can be shredded and added to slaw, and it can be frozen for later use.  Plus, it can be added to smoothies! 

“If cauliflower can be pizza, you, my friend, can be anything.”–Unknown

Two simple ingredients make this smoothie naturally sweet, creamy, and a rock-solid nutritional choice to start your day of with the first positive step of the week.

If you are familiar with my work, you know I love whole-food, plant-based smoothies.  They are convenient, portable powerhouses of nutrition that can be made ahead of time and frozen.  That’s right! Blend a whole batch of smoothies up for the week in one manageably messy hour or less, and you are setting yourself up for a nutritionally robust, go-get ‘em week!  Then, the night before–or really, just a few hours ahead of time–take one smoothie out of the freezer, and set it in the fridge. Then, in the morning, you’re ready to kick off your dynamo day with a jolt of nutritional righteousness. 

Now that the weather is warming up, nothing tastes more refreshing than a cool, creamy sweet smoothie.  The sweetness occurs naturally from the succulent berries–no added sugars here.  Full of fiber, antioxidants, vitamins, and minerals; low in calories and carbohydrates; this smoothie recipe checks all the boxes.  You won’t be able to taste the cauliflower, but instead, you will taste all of the berry deliciousness of whatever berry(ies) you choose.  Your taste buds and body will be doing the happy dance, and you will feel a peace of mind knowing you made one small choice of positivity that just may lead to multiple beneficial steps towards your health for the day.

From frozen to thawed in a matter of hours . . .make ahead smoothies make your work week more organized and, well, smooth!

“A healthy outside starts from the inside.”–Robert Urich

I encourage you to give this recipe a try. Change it up, dress it up, and make your own version of this wholesome blessedness.  Then, hit me up via email, Instagram, Facebook or on this website, stephsimplycom.  I can’t wait to see what you do with it!  

From my home to yours, I simply wish you vibrant health.  Here’s to you!

Berry Good Cauliflower Smoothie

Ingredients:

1 ½ cup riced cauliflower

1-1 ¼  cup favorite liquid or other favorite liquid 

¼-½   cup pomegranate, cherry, blueberry or combination juice (You want a total of 1 ½ cup liquid.)

½ teaspoon cinnamon

½ teaspoon vanilla extract

Dash of salt (optional)

1 inch or ½ teaspoon ginger

1 mini cucumber or ½ large

½ lime, peel removed, but leave parts of the pithe for extra flavor and Vitamin C

1 cup mixed berries (My blender can only handle 1 cup, but feel free to add in another cup!)

Optional: 1 medjool date or ½ banana for added sweetness if desired 

Go “Extra,”only if you want, with as many of these additional nutritious powerhouses as desired:

Replace ¼ cup of your favorite liquid with ¼ cup aloe

2 teaspoons amla

2 teaspoon greens powder

1-2 teaspoons acai powder

½ – 1 teaspoon matcha powder

½ -1 whole scoop of favorite protein powder 

¼-½ teaspoon of turmeric powder

Place cauliflower and all liquid ingredients into the blender and blend well.

Add-in rest of the ingredients in the order listed above.

Blend all ingredients until smooth.

Makes one large (approx 32 ounces) or two smaller (approx 16 ounce) smoothies, depending upon amounts chosen.