The sun will be happy to give you plenty of Vitamin D, but lots of people are deficient in Vitamin D. They stay inside most of the time and when they go out, they put sunscreen all over themselves! Drinking Vitamin D fortified milk is not the answer. You’d have to drink 300 eight ounce glasses of milk to get the same amount of Vitamin D as when you spend just 10 minutes outside in a bathing suit (no sunscreen). I’m not suggesting going outside and getting a sunburn. You definitely do not want to get a sunburn, but a 10 minute dose should give you enough Vitamin D without going overboard on the sun. If you’re afraid of the sun, take a Vitamin D supplement. I do in the winter time when the sun is not around as much as it is in the summer.
Vitamin D helps with a lot of systems in your body including assimilating cholesterol and helping with thyroid function especially for those suffering with Hashimoto’s Disease. Here a link to an article in NaturalHealth365 that has more info.
I bet when you think about “health foods” celery don’t come to mind, but it has many health benefits including fighting cancer. Read this article on Natural Health 365 for more info. Here’s an excerpt…
“Generally speaking, most people don’t think of celery as a “nutritional powerhouse.” Of course, on the other extreme – this past year, celery juice has been trending as the “cure-all” for a wide variety of health conditions. Today, we’ll focus on some undebatable facts about this vegetable.
Celery contains many essential vitamins and minerals, such as vitamin C, vitamin K, vitamin A, phosphorus, iron, potassium, magnesium, and calcium. It’s also full of flavonoids and antioxidants.”
I love garlic! Tons of flavor and it turns out that there’s tons of health benefits too! Check out this article on Natural Health 365. Here’s an excerpt…
“Allium sativum, or garlic, is a popular herb that has a history dating back centuries. Related to both shallots and onions, garlic is grown across the world, and it’s a popular addition to many recipes due to its savory flavor. But it doesn’t just taste good. It’s also packed with vitamins and minerals like vitamin C, vitamin B6, calcium, manganese, selenium, and potassium.”
If you ever eat sauteed shrimp, add tons of garlic like I do for a great Cuban style garlic shrimp dish.
Check out the top 10 health benefits of Phosphatidylcholine and which food contain it in this article on Natural Health 365. Here’s an excerpt…
“A recent study by the American Journal of Clinical Nutrition found dietary intake of phosphatidylcholine is associated with a reduced dementia risk and improved cognitive performance. In their study, men who consumed the highest amounts of phosphatidylcholine had a 28% lower risk of dementia compared to men who consumed the least.”
Check out this link to the Green Med Info website for info on Lion’s Mane Mushroom Benefits. Here’s an excerpt “Lion’s Mane is nature’s gift to your nervous system! It’s the only mushroom possessing not one but TWO potent nerve growth factors, showing potential benefits for Parkinson’s and Alzheimer’s disease, mild cognitive impairment, multiple sclerosis, leg cramps, anxiety and more.” l love mushrooms!
Caprese Omelet with Smoked Tomatoes and Basil Pesto
Well, everybody’s heard of a Caprese Salad, right? Fresh tomato and mozzarella with fresh basil in some form (I like to use my fresh made Basil Pesto). But how about in a Caprese Omelet? Let’s do it!
Here’s my typical Caprese Salad.
So we’re going to pretty much make that the filling in our omelet. However instead of fresh tomatoes, I’m going to use some smoked tomatoes. And instead of fresh mozzarella, I’m going to use, regular grated mozzarella. I am going to use my regular everyday fantastic basil pesto!
OK, here’s how I make an omelet. I put the eggs, a little bit of cream and a pinch of salt in a bowl and whisk the mixture in order to get some air bubbles. This time around I put the eggs, cream and salt in my Bullet and processed that for 20 seconds. This made an unbelievably fluffy omelet! Get as much air in those eggs as you can. I used to go on business trips to a small town in central Illinois. I’d have breakfast at this small diner sitting at the counter watching the short order cooks, well, cook! When I ordered an omelet the cook would put the eggs and some cream in one of those old time milk shakes mixer cups and put it on the mixer like he was making a shake. Lots of air bubbles in those!
Heat a nice non-stick pan with some olive oil and butter in it. Once melted, swirl it around. Add your nice and bubbly egg mixture to the pan. Once the edges start to set, take a rubber spatula and push the edges in towards the middle of the mixture, letting the liquid eggs fill the hole. I don’t like my eggs to be too runny, so I flip over whole omelet over to set the eggs on top. Then I flip it back and add my omelet fillings. You can use a spatula to do this, or you can turn down the heat so the bottom of the omelet doesn’t burn and cover with a lid so the contained heat will set the eggs on top.
In any case, once the eggs are set, add your toppings. I put a couple tablespoons of pesto on the omelet. Spread it around with the back of the spoon. Add your heated smoked tomatoes (I just heated them up in a small glass cup in the micro). And then top with a lite handful of grated mozzarella cheese. Turn the heat off and put a lid on it so the cheese melts. Once melted slide that delicious omelet onto a plate and enjoy that delicious Caprese Omelet!
Zoodles with Mushrooms and Chicken, a LCHF Pasta Alternative
I love mushrooms! When I get a real hankering for them I go to the local Farmer’s Market and buy some good local grown and sometimes wild picked mushrooms. I did buy some fresh maitake and shitake and a pack of dried lions mane mushrooms, but I used the fresh ones in another dish! For this dish I used Crimini Mushrooms that I got at the local store and the dried Lion’s Mane Mushrooms. And because I use Zoodles (zucchini cut into noodles) this is a LCHF pasta alternative. Check out how to make zoodles here.
I ground up the above dried mushrooms into a powder in my Bullet.
I started out by sauteing some chopped shallots in a pan with olive oil and butter.
I added the sliced Crimini mushrooms and sauteed for about 3 minutes.
I sprinkled about 3 tablespoons of my ground up Lion’s Mane mushrooms on top of the sauteed mushrooms. I used Porcini powder in my restaurant which has tons of mushrooms flavor. The Lion’s Mane was a little lite.
Next I added some white wine, heavy whipping cream and chopped chicken I had leftover from smoking a whole chicken.
Next add the zoodles, end pieces and all, to the mixture.
Add some salt and pepper to taste and cook the zoodles until warmed through. I like them al dente!
Looks good, but a little monotone in color. Next time I might add some chopped roasted red peppers to give it a pop of color.
Some grated Asiago cheese and we’re good to go! Enjoy this LCHF pasta alternative!
My wife’s garden is producing tons of tomatoes. So I’m going to take some, cut them up and put them in the smoker! Smoked tomatoes! Who’d a thought? This will impart a nice smoky flavor to the tomatoes which I will use on pizzas and sandwiches to start. They’ll be good on anything you would use a tomato (duh), even a BLT. I’m going to make a batch of oopsie rolls that I’ll use as my bread for the sandwiches. When I make a BLT I’ll spread one side with my smoked tomatoes and the other side I’ll put a fresh tomato. Don’t forget to use Primal Kitchens Mayonnaise (made with avocado oil) and a good quality lettuce. I’ve been using living Bibb lettuce lately that I buy at Costco. But you should be able to get Bibb at any store.
So what did I do? I cut off all the blemishes from the garden tomatoes and that goes into the compost pile. The nice parts of the tomatoes I put in a bowl, added some olive oil, salt and pepper and tossed. Then I place them neatly on the smoker. I didn’t want to just dump them because some might have fallen through the grates! The next time I’m going to keep them on a ridged sheet pan because they were kind of tough to get off the smoker grate because they were really soft. That way I can just scrape the smoked tomatoes into a storage bowl. Also, I might keep them on longer to see if I could get them to firm up. If anyone tries that let me know how it turns out! I smoked theses at 250 degrees for 2 hours. Next time I might try 300 for 3 hours and hopefully get something of the consistency of a sun dried tomato, but it will be smoked tomatoes!
My wife’s garden produces an amazing amount of tomatoes in July and August and into September. They are so tasty! A Caprese Salad is one of the great ways to use them! Tomatoes and the rest of the nightshade vegetables have a lot of lectin in them. So if you have leaky gut problems, you should eat in moderation or avoid altogether.
However, most of the lectin is in the skin and seeds. So if you remove these, you’re good. Cooking also reduces the lectins. So if you’re making a red sauce and run the tomatoes through a tomato grinder that removes the seeds and skin and then cook the sauce, you are golden! If you just want to remove the skin and seeds, bring a pot of water to a boil, cut a cross (X) in the bottom of the tomato (shallow cut, not deep), drop the tomato in the boiling water for about 10 seconds, remove, place in ice water to chill, remove and peel the skin off starting from where you cut the X. To remove the seeds, cut the tomato in wedges and scoop the seeds out with your thumb.
I digress, let’s get back to the Caprese Salad. You don’t need to do any of that for a Caprese Salad, however, you can remove the skin if you want to. My mother didn’t like it when I left the skin on tomatoes. The skin got stuck in her dentures and that was a no no!
The most complicated ingredient is the basil pesto, which I also make from my wife’s garden basil that she grows. You can find a Basil Pesto recipe here. I used pesto in my Caprese Salads in my restaurants, but you can just use fresh basil (cut into strips) and sprinkle on the salad for a quick and easy salad. So I have a ball of fresh mozzarella, a tomato and the last of a batch of basil pesto.
Cut the tomato and mozzarella into slices, arrange nicely on a plate, top with basil pesto (or just a chiffonade of basil leaves). I drizzled some balsamic reduction on top. You can buy that in the store too. It needs a little acidity, so use some kind of vinegar. Red wine is OK, but the reduction makes a nice visual statement. Add a pinch of salt to the tomatoes. Enjoy!
Eat Primal/Paleo Foods to Get Healthy, Reverse Type II Diabtes and Get Off Meds Like I Did! You can do it too!