Tuesday, May 6, 2014

Spring Clean Eating Program

We started eating Clean again and I am trying my best to make it an easy thing to do. First of all, Dr. Junger and his Clean Program are INCREDIBLE! He's a cardiologist turned integrative, holistic practitioner who developed a program that is accessible to everyone. The Clean detox takes out the following:
Beef and Pork
Gluten Grains
Certain beans

I'm doing the Clean Program, Justin is doing the Clean Detox. The difference is I eat everything I want that is included when I want. He drinks his breakfast and dinner and eats a full-lunch. The first thing you have to do is follow this grocery list:


The next step is to follow the menu plan on their website or look up Clean program recipes. Join their community and they're always ready to help you.

This is a reboot to your system and this time we're doing this for 10 days. Last time we did this all kinds of rough stuff came out of our bodies, minds and hearts. It was grand. We also discovered new ways to have fun, which included dancing and lots of sober talks. This time I hope for lots of ball hitting, golf and base/soft, shopping and coffee shop sitting while sipping tea.

So far our recipes include:

Dinner: Broccoli "Cheese" Leek Soup - cheese is made with nutritional yeast

Breakfast: Blueberry, almond milk, pear smoothie for breakfast

Lunch: Salmon with broccoli soup from night before baked over it and Amaranth

Breakfast: Apple, beet greens, kale, almond butter and parsley

Lunch: Farmers market ground lamb with carrots, cauliflower, beluga lentils on Spelt bread with avocado and apples

Dinner: Asparagus Leek Bisque

Will keep you updated!

Wednesday, April 9, 2014

An Apple (JUICE) A Day To Keep The Doc and PA Away

 Since 2010, I’ve been buying unfiltered, unsweetened apple cider as a base for my smoothies. I would buy gigantic glass bottles once weekly mostly because it was easier on the blender and made my initial transition into eating healthier a ton more palatable.  I would pour in the apple juice then add my fruits and veggies and make a super delicious concoction. Then a couple years ago I was at Thom’s Grocery on Barton Springs and I saw a gentleman leaving with a bottle of Martinelli’s Unfiltered Apple Juice. I worried that my secret was leaked and all the apple juice in Austin was gonna be bought up like galoshes on a rainy ACL weekend. When I went up to the cashier she said, “Oh that guy who just left is a neurosurgeon and says this stuff is really good for your brain”. I smiled and felt quite validated about my choice of morning beverages and felt much more confidant sending my recipes home with patients knowing that a brain doctor approves it!
I was also in my scientific evidence vs. anecdotal proof phase when it came to food as medicine, so I started researching the facts. There was a meta-analysis done in 2004 showing benefits like delaying Alzheimer’s Disease, improving asthma symptoms and protecting the heart. We’ve all heard ‘an apple a day keeps the doctor away’ so Shiny Healthy People is here to help. I’ve developed 10 recipes using my favorite apple juice. You should know that when I’m developing recipes or buying pre-made juices, the ratio should try to be 80/20, 80% vegetables and 20% fruits.

1 Avocado
6 oz apple juice
½ inch ginger
1 cup of spinach

1 cucumber peeled and chopped
6 oz apple juice
1 cup kale
½ cup raspberry

Green Sunrise
6 oz apple juice
2 cups of spinach
½ cup cherries
1 cucumber
4 sprigs of mint
½ inch ginger
1 carrot

Rad Apple
6 oz apple juice
1 cup peeled radish
1 whole nectarine
1 carrot
½ cucumber

Apple Beets
6 oz of apple juice
1 cup beet
2 celery stalks
½ cup parsley
1 cup of spinach

6 oz apple juice
1 cup of blackberries
2 cups spinach
1 cucumber
1 cup kale

Peach Happiness
6 oz apple juice
1 cup of peaches
¼ cup mint
¼ cup basil
1 cucumber

Kale Away
6 oz apple juice
1 ½ cup kale
1 tbsp ginger
1 cup raspberries
4 sprigs of parsley

Blue Lagoon
6 oz apple juice
1 cup blue berries
1 cup kale
1 cup spinach
½ cucumber
1 tablespoon almond butter

8 oz. apple juice
2 stalks of celery
½ cucumber
4 sprigs of parsley
2 carrots

1 tablespoon almond butter