Showing posts with label WEIGHT LOSS. Show all posts
Showing posts with label WEIGHT LOSS. Show all posts

Wednesday, June 11, 2014

And Here Come The Zucchini!Try This Delicious Raw Zucchini Salad

Baby zucchini are used in this chopped veggie salad.

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And Here They Come!
It's funny how excited I get when I harvest my first zucchini and how happy I am at the end of the summer when I pull the plants out for the season. To maintain my joy this year, I've made a promise to myself that I would harvest every zucchini while it is still relatively small. There are several advantages of doing this. First of all, the zucchini and its skin will be tender with few seeds. But most of all, it will keep me from being overwhelmed with the sheer amount of this prolific vegetable.


Female zucchini flowers

Do Your Zucchini Start to Fruit and then Wither?
As prolific as zucchini are, in the beginning of the season you may find that your plants begin to fruit only to wither. If you are having this issue, read last year's post on boy and girl zucchini flowers and how they need to develop before fertilization can take place.

Simple and Delicious Chopped Salad
Here's a simple chopped salad that uses tender baby zucchini. This raw vegan salad is gluten free and less than 100 calories per serving. It is suitable for weight loss and a raw food cleanse. And of course it is a delicious salad to serve anyone during the summer months when these wonderful fresh veggies are in season.

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Zucchini Salad
Raw Vegan, Gluten Free
[Makes six servings]

2 small zucchini, diced (2 cups)
1 red bell pepper, diced (1 cup)
Kernels from 1 ear corn (1 cup)
2 tablespoons minced red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon cold-pressed hemp oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 avocado, diced

Place the zucchini, red bell pepper, corn, red onion, and cilantro in a medium-sized bowl.




Make the dressing in a 2-cup container by combining the lime juice, hemp oil, salt, and pepper. Mix until the salt dissolves. 

Mix the avocado into the dressing and toss gently until well coated. 


Mixing the avocado into the lime dressing
helps prevent it from turning brown.

Pour the dressing and avocado over the chopped salad. Toss gently until all the veggies are well coated and serve.




Per serving: 98 calories, 6 g total fat, 1 g saturated fat, 0 mg cholesterol, 389 mg omega-3 and 1,887 mg omega-6 fatty acid, 2 g protein, 11 g carbohydrates, 3 g dietary fiber, and 205 mg sodium.

Update

Oops, we didn't get to this one in time. This guy was hiding under a big leaf!


Tuesday, May 20, 2014

Raw Spring Vegetable SoupLess Than 150 CaloriesLose Weight With A Raw Food Cleanse

Raw Spring Vegetable Soup - Vegan and Gluten Free!

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Eating for Spring Time
With warmer weather comes access to more fruits and vegetables, allowing us to lighten up our diet. In Spring, I try to eat at least half of my food raw. And to lose a few pounds, get more energy, and detox from a winter of way too much fun, I do a raw food cleanse. 

Today's recipe is a simple raw soup that blends garden peas and kale with a creamy avocado and is topped with shredded carrots. Fresh garlic, lemon juice and cayenne provide the main seasoning. 

Eating raw soups is the perfect way to lighten up your spring diet and they are suitable for a raw food cleanse.

There are numerous posts on how to optimize the amount of raw food you eat throughout the seasons and how to do a Raw Food Cleanse on this site. But If you would like a more comprehensive summary of this information and more than 150 tested and optimized recipes, download my eBook, Health Begins in the Kitchen: Delicious and Easy Vegan Recipes and Seasonal Food Plan PLUS Raw Food Cleanse. It's only $9.99 and is available on Amazon and iTunes.

You Don't Need a Kindle or iPad to Read an eBook!
Some of you have written saying that you would like my ebook but don't have a Kindle or iPad. You can now download my eBook onto your computer with this free Kindle for PC reading AP. 


Enjoy today's recipe - it's becoming one of my favorite ways to enjoy my garden kale. And it's perfect for the warm weather and for your Raw Food Cleanse. Best of all, it's less than 150 calories per serving!


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Raw Spring Vegetable Soup 
Raw Vegan, Gluten Free
[makes 4 servings]
Requires a High Speed Blender

2 cups fresh peas, or frozen (thawed)
2 packed cups kale (cleaned with stems removed)
2 cups chopped celery
2 cloves garlic, chopped
1 avocado, peeled and seed removed
1/4 cup freshly squeezed lemon juice
2 cups water
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
2 dashes cayenne pepper, or to taste
1 small carrot, peeled and shredded

Place all ingredients, except the carrot, in a high-speed blender, such as a Vitamix or Blendtec. Blend until smooth. Adjust for salt and pepper if needed.

Pour into 4 bowls. Top with shredded carrot and serve.

Per serving: 145 calories, 6 g total fat, 1 g saturated fat, 121 mg omega-3 and 777 mg omega-6 fatty acids, 0 mg cholesterol, 6 g protein, 20 g carbohydrates, 7 g dietary fiber and 720 mg sodium.




Monday, March 10, 2014

Kale Bowl With Quinoa, Millet, Or Rice Perfect For Breakfast, Lunch, Or Dinner!Vegan, Gluten Free And Low In Calories

This low-calorie kale bowl is perfect for weight loss!

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One of my Favorite Meals
This simple kale bowl makes a great meal. Lately I've been enjoying it for breakfast but it is also wonderful for lunch or dinner. You can use any of your favorite grains as the base. For a gluten-free meal, use quinoa, millet, or rice. If gluten is not an issue, you can also make the dish with barley, farro, or couscous. Or, if you'd like, replace the kale with chard or beet greens.

For breakfast I serve it with a small fruit salad and for lunch or dinner I serve it with a tossed green salad or cup of soup.

Perfect for Weight Loss
Whatever grain or greens you select, it's a delicious low calorie recipe, with less than 300 calories per serving. When made with kale and protein-rich quinoa, the dish provides 11 grams of complete protein, providing all of the essential amino acids. It also delivers a substantial dose of omega-3 fatty acids. The avocado provides a healthy monounsaturated fat that keeps you full longer. 

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Kale Bowl with Quinoa, Avocado, and Hemp Seeds
Vegan, Gluten Free
[makes 4 servings]

1 cup quinoa
2 cups water
1/4 teaspoon salt plus some for sprinkling
4 packed cups raw kale, stems removed and washed
1 avocado
2 tablespoons raw hemp seeds
1/2 lemon

Prepare quinoa. If quinoa is not pre-rinsed, place in a fine mesh strainer and rinse under cold water for several minutes.

Place quinoa in a 2-quart sauce pan with 1/4 teaspoon of salt and bring to a boil. Reduce heat and simmer, covered, until all the water is absorbed, about 18 to 20 minutes. Remove from the heat and let rest for another 10 minutes.

While the quinoa is cooking, steam the kale until tender, about 10 minutes.

Meanwhile, thinly slice the avocado and set aside.

To prepare the kale bowl, place one quarter of the cooked quinoa in each of four bowls.

I used multi-colored quinoa as the base of this kale bowl.

Place one quarter of the steamed kale over the quinoa.



Place one quarter of the avocado slices over the kale.



Squeeze fresh lemon juice over each bowl and sprinkle each with one quarter of the hemp seeds and a little salt. Serve immediately.



Per serving: 277 calories, 10.5 g fat, 1 g saturated fat, 789 mg omega-3 and 3,182 mg omega-6 fatty acids, 0 mg of cholesterol, 11 g protein, 38 g carbohydrates, 7 g dietary fiber, and 179 mg sodium (not counting the final pinch of salt).

Looking for additional delicious recipes to help you lose weight, get healthy, and feel great? Check out my eBook, Health Begins in the Kitchen available on Amazon and iTunes.



Wednesday, January 22, 2014

Make 2014 Your Healthiest Year Ever! Set Big Health Goals With Tiny Steps To Accomplish Them

This was taken in 1989 (ignore the crazy perm.)
My 2014 health goal is to start running again.

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It's a New Year
Is there a health issue that is keeping you from experiencing life to the fullest? Are you tired of being tired, overweight, inactive, depressed? Are you feeling as though your calendar has more doctors appointments on it than dinner dates? Are you spending more on medications than vacations? Is there a bad habit that is running and ruining your life? Or are you feeling pretty good but you want to feel fabulous? Now is the perfect time to make a plan to turn things around!


Running - Good for the Heart in More Ways than One
25 years ago I became a runner. I'd like to say I began running for my health, but I actually starting running to attract this hot, young, good looking guy (who is now my hot, young, good looking husband.)

I was already 40 years old at the time and couldn't run around the block. Dancing was always my movement of choice. Throughout my life I took ballet, modern dance, ball room, jazz, anything dance. But I never ran and it's quite different.

Doug and I both worked at Rolm Systems at the time. It was one of the first Silicon Valley campuses that really encouraged exercise (years before the likes of Google.) They had a big, modern workout facility, racket ball courts, a swimming pool, and more. At 40 I was one of the oldest people on campus. All of my employees were these twentysomething-year-old engineers who were incredibly fit and very active in sports. I had just come from IBM corporate headquarters in New York where the demographic couldn't be more different.

I noticed that Doug jogged every morning. He was a soccer player so running came very naturally to him. I can't imagine what made me think I could ever keep up with this fit, 30 year old man, but I was motivated! 

I found a track nearby and started running. I couldn't even make it around once. My heart rate shot up and I thought my lungs were going to explode in my chest. Not a quitter, I started walking a bit, and running a bit. Eventually I made it around the track. I did a little better each day. In fact, twelve weeks later, Doug and I ran Wharf to Wharf together, a six-mile race from Santa Cruz to Capitola! It must have impressed him because we were married less than a year later.

Unfortunately, for a number of reasons, I stopped running. At 65, my desire to start running again seems a stretch but certainly not out of the question. It's never too late to get healthier and in better shape!

A New You
I'm always inspired when I think that most of our cells rejuvenate themselves within a year. So no matter what shape we are in (mentally and physically), we could do our very best to make sure we have great nutrition, fresh air, clean water, appropriate exercise, positive thoughts and nurturing relationships. After a single year you could be a whole new you! 

What's Your Biggest Health Goal This Year?
Although people generally have goals for their careers, starting a family, financial goals, etc., they generally don't have a health goal. For me, this is the most significant goal one can have and I always encourage people to pick a health goal - a big one. And then, take tiny steps to achieve it. Goals such as:


Stop smoking

Get your blood pressure down 

Lose 50 pounds

Have better sex (what's healthier that that?)

Adopt a healthy vegan diet

Get off type 2 diabetes medication with diet and exercise

Be able to run a mile, 3 miles, a marathon (whatever is a stretch goal for you)

Beat cancer

Give up your biggest unhealthy food addiction (red meat, soda, fried foods, ice cream)

Learn to control anger or stress

Have more energy

My health goal this year is to be more active and to run again. Ironically, while writing my eBook, Health Begins in the Kitchen, I spent less time being active and more time indoors creating and testing recipes or sitting on my butt writing. In addition, I crushed a toe a few years ago which led to a painful neuroma. Although it's healed to the point that I can once again walk for long distances, I haven't gotten back to running - the one exercise that makes me feel phenomenal (runners high and all.) When I ran I had a higher energy level, lower body fat, lower cholesterol, and higher spirits. So this is a great health goal for me.

Big Goals, Tiny Steps
Big goals are overwhelming, whether they are health goals, career goals, or others. The best way to start on a BIG goal, is to slice it up into TINY STEPS. Let's use my goal of running.

Tiny Step 1 
Make the goal specific: To finish a local 5K fun run by summer.

Tiny Step 2
Research the local fun runs and pick one. Print out the details and hang them on the wall for inspiration with the date and time. Register for the race.

Tiny Step 3
Put a training plan together. 
For example: 
Week 1: Get good running shoes.
Week 2: Find a cushy running track nearby and/or buy a used running machine with a soft bed.
Week 3: Run/walk 1 mile alternating walking 1/4 mile, running 1/4 mile, walking 1/4 mile, running 1/4 mile. Increase total and running distance incrementally timed out to reach the goal distance of 5K (3.1 miles) by the date of the race.

Not so Tiny Step 4
Develop a physical therapy plan if I have foot pain from my neuroma (chiropractor for orthotics, acupuncture for foot pain, more cushiony running shoes, etc.)

Tiny Step 5
Monitor running plan by week. Adjust plan if necessary but don't give up.

What's Your Health Goal?
What would you like to happen to your health in 2014? Go ahead, say it out loud. Write it down. Jot it on a post it and stick it on your bathroom mirror. Just having and articulating a goal is half the battle. Slice your goal up into tiny steps. Make a plan. Nothing is impossible! 







Monday, January 14, 2013

Orange-Ginger Butternut Squash And Dahl Soup With Black Rice - Featured In Today's High Fiber, Vegan Weight Loss Menu

Black rice adds contrast and antioxidants to this soup.

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Vegan, High Fiber Diet
On Tuesday I introduced our Vegan, High Fiber Diet to help shed some of those holiday pounds. Below is a sample high fiber, weight loss menu featuring a delicious low calorie soup that delivers 8 g of fiber by itself or 11 g of fiber when served with a very interesting black rice that I discovered this week.

Black Rice
I'm usually not an impulse shopper, especially in Costco where they typically sample all kinds of foods that I'd never eat. But this week they were handing out black rice cooked with some cranberries and pine nuts. I was hooked and immediately picked up a 4 pound bag of black rice - probably enough to last me several years!


1/4 cup dry black rice provides:
160 calories
1.5 g total fat, 0 saturated fat
0 mg cholesterol
36 g carbohydrates
5 g protein
3 g dietary fiber
0 mg sodium


 Black rice tastes a bit sweet and is more delicate than brown rice. You can be sure something this rich in color is packed with antioxidant-rich phytochemicals. 


Black rice cooks like brown rice and can be made on the brown rice setting on your rice cooker.


Orange-Ginger Butternut Squash and Dahl Soup with Black Rice
Vegan, Gluten Free
[makes 6 servings]
Requires a blender

1 cup uncooked, black rice (you can use any rice, of course)
2 teaspoons extra virgin olive oil
1 medium onion, chopped
3 cloves garlic, chopped
2 tablespoons chopped, fresh ginger root
5 cups vegetable broth ( or 5 cups water plus 1 large Rapunzel vegan bouillon cube)
1 orange, zested and juiced (about 2 teaspoons zest and 6 tablespoons juice)
1 bay leaf
3 pound butternut squash, peeled and cubed (about 8 cups)
1 cup red lentil Dahl
1/4 teaspoon salt or to taste
1/4 teaspoon black pepper or to taste

Cook the rice according to manufacturers directions. If you have a rice cooker, prepare it on the brown rice setting.

Heat the olive oil in a large soup pot.  Add the onions and cook until they begin to soften, about 5 minutes. Add the garlic and ginger and cook another 2 minutes.

Add the broth, the zest of 1 orange, the bay leaf, butternut squash and red lentils and bring to a boil on high heat. Reduce the heat, cover and cook on a low boil until the squash and lentils are soft, about 30 minutes.


Add broth, squash and dahl.


Cook until soft, about 30 minutes.

Place the soup in a blender and, in batches, process until smooth. Return soup to the pot.


Blend until smooth.

Stir in the orange juice and season with salt and pepper to taste.

Serve the soup topped with mini scoops of black (or brown) rice. 

Per serving (without rice): 232 calories, 3 g total fat, 1 g saturated fat, 143 mg omega-3 and 472 mg omega-6 fatty acids, 10 g protein, 45 g carbohydrates, 8 g dietary fiber and 445 mg of sodium. 
 Per serving (with rice): 339 calories, 4 g total fat, 1 g saturated fat, 143 mg omega-3 and 472 mg omega-6 fatty acids*, 15 g protein, 81 g carbohydrates, 11g dietary fiber and 445 mg of sodium.
* essential fatty acids do not include contribution from black rice since that information is not available from the manufacturer.


Today's Vegan, High Fiber, Weight Loss Menu    

Today's menu provides around 1200 calories and 38 grams of fiber. If you are shooting for 1500 calories, you can add a snack in the afternoon of fruit and a handful of walnuts or a container of non-dairy yogurt.

Drink a glass of water upon waking, before each meal and between each meal and aim for 8 glasses a day.

Breakfast
* A hearty bowl of oatmeal with bananas, English walnuts and raisins 
* Green tea or black coffee 

This delicious oatmeal recipe keeps you full all morning!

Lunch
* Hummus sandwich with avocado, roasted red pepper, thinly sliced cucumber and sprouts on whole grain bread

Substitute your favorite veggies if you like such as:
artichoke hearts, kalimata olives, butter lettuce, etc.

Dinner
* Tossed green salad with low fat dressing
* Large bowl of butternut squash and dahl soup with scoops of black rice (see recipe above)

Place mini-scoops of black rice on top of the soup.


Snack
* 3 cups air-popped popcorn

Tuesday, January 8, 2013

Forget Gimmicks Or Fad Diets - Lose Weight With A Vegan, High Fiber Diet!

Shed pounds the right way!

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Losing Those Holiday Pounds
It was fun wasn’t it? - big holiday dinners, drinks with family and friends, gift boxes of chocolates, watching movies instead of going to the gym. But all that fun probably added some unwanted pounds. And the alcohol, rich food and inactivity has probably left you feeling tired and maybe even a bit depressed. No problem, we can turn that around with a delicious, natural diet and some exercise. 

Although a raw food cleanse  is also a good way to lose weight, this "winter friendly" cleansing diet will focus on a balanced combination of raw and cooked vegan recipes. Why vegan? Because the key to healthy weight loss is eating lots of high fiber foods. Meat and dairy have zero fiber. 

Foods that are high in fiber can make you feel full longer, stabilize your blood sugar and naturally curb your appetite. Dietary fiber also protects against colorectal cancer and reduces the risk of coronary heart disease.
Drinking lots of fluid along with eating foods high in fiber allows food to quickly move through your digestive tract which is very cleansing and detoxifying for your body. So besides losing weight, you will feel a lot better. 

Depending on your level of activity and how much you presently weigh, you should be able to easily shed 2 pounds a week. For example, someone weighing 150 pounds who consumes a high fiber, 1500 calorie per day diet and burns 500 calories exercising will lose 2.5 pounds in one week. 


High Fiber Vegan Diet - 7 Steps to Weight Loss

#1 - Things to avoid

* Avoid refined carbohydrates like sugar, agave, high fructose corn syrup, white flour, white pasta, white rice, and sugary drinks. These all tend to spike your blood sugar and do not easily satisfy your hunger. 
But don't worry - this isn't a carb-free diet. You'll be eating plenty of healthy and satisfying complex carbohydrates!

* Avoid alcohol. Sorry about that. Although a nice glass of wine certainly can have its place in a healthy diet, our goal here is to lose weight and detox a bit. Alcohol contains lots of empty calories, stresses the liver and can cause us to make bad food decisions. That piece of chocolate cake might be harder to pass up after you've had a drink or two. I know it is for me.

* Avoid eating out. Cooking at home makes it a lot easier to control what you are eating. It's impossible to gauge the amount of processed food, salt, fiber, calories and fat when you are eating in a restaurant. 

* Avoid meat and dairy. To detox our bodies and maximize fiber consumption, it's best to focus on eating protein with cleansing properties such as beans and lentils. If you are a meat eater, you can certainly reintroduce those foods back into your diet once you reach your goal weight but hopefully at a lesser amount than before.
(While on a vegan diet, supplement with vitamin B12, vitamin D and EPA & DHA essential fatty acids).  


#2 - What to eat

*  Consume 35 to 40 grams of fiber per day - Limit Calories to 1200 to 1500 per day.
Enjoy high fiber fruits, vegetables, whole grains, beans, nuts and seeds. Eat a good balance of raw and cooked foods. 
Here are some of the highest fiber foods.
(You may want to work yourself up to this amount of fiber, especially if you presently eat a very low fiber diet. Too much fiber too soon can cause gastric distress). 

Fruits 
* Enjoy a cup of berries such as: 
    Raspberries (8 g fiber/ 64 calories),
    Blackberries (7.6 g fiber/ 62 calories),
    Blueberries (3.6 g fiber/84 calories), or
    Strawberries (3.3 g fiber/ 53 calories). 
* A fuyu persimmon has 6 g of fiber and 118 calories.
* A medium pear has 5.5 g of fiber and 103 calories.
* An apple with its skin has 4.4 g of fiber and 95 calories.
* One orange has 3.1 g of fiber and 62 calories.
* A medium banana has 3.1 g of fiber and 105 calories.
* One half a cup on pomegranate seeds has 3.5 g of fiber and 72 calories.
* 1/2 of an avocado has 4.6 g of fiber and 118 calories


Blackberries are low in calories and high in fiber and contain plant chemicals that protect against cancer and reduce the risk of heart disease.

Vegetables
* 1 medium artichoke (my favorite veggie) has 10.3 g of fiber and 64 calories.
* 1 cup of cooked green peas has 8.8 g of fiber and 134 calories.
* 1 cup of sliced jicama is 5.9 g of fiber and 46 calories.
* 1 cup cooked broccoli has 5.2 g of fiber and 55 calories.
* 1 cup of raw broccoli has 2.4 g of fiber and 31 calories.
* 1 cup of cooked Brussels sprouts has 4 g of fiber and 56 calories.
* 1 large ear of yellow corn has 3.9 g of fiber and 123 calories.
* 1 medium sweet potato has 3.8 g fiber and 103 calories. 
* 1 cup shredded, raw cabbage has 1.5 g of fiber and only 22 calories.
* 1 cup of cooked turnip greens has 5.1 g of fiber and 57 calories.
* 1 large raw carrot has 2 g of fiber and 29 calories.
* 8 stalks of raw asparagus has 2.4 g of fiber and 26 calories.


Steamed or stuffed, artichokes are packed with healthy fiber!


Whole Grains
* 1/2 cup serving of Nature's path smart bran cereal has 13 grams of fiber and 80 calories.
* 2 Weetabix cereal biscuits has 4 g of fiber and 120 calories.
* 1 cup cooked instant oatmeal has 4 g of fiber and 159 calories.
* 2 ounces of whole grain pasta has 5 g of fiber and 200 calories. 
* 2 ounces or corn/quinoa gluten free pasta has 4 g of fiber and 205 calories.
* 1 cup of cooked quinoa has 5.2 g of fiber and 222 calories.
* 1 Oroweat double fiber English muffin has 8 g of fiber and 120 calories. 
* 1 cup of brown rice has 3.5 g fiber and 218 calories.
* 1 cup of cooked pearl barley has 6 g of fiber and 193 calories and is very filling.
* 3 cups air-popped popcorn has 3.6 g of fiber and only 93 calories.


"Not meat sauce" on whole wheat past provides over 15 g of fiber.

Legumes, Nuts and Seeds* 1 cup of cooked split peas has 16.3 g of fiber and 227 calories.
* 1 cup of cooked lentils has 15.6 g of fiber and 230 calories.
* 1 cup of cooked black beans has 15 g of fiber and 227 calories.
* 1 cup of pinto beans has 15.4 g of fiber and 245 calories.
* 1 cup of vegetarian refried beans has 11.4 g of fiber and 201 calories.
* 1/4 cup of almonds has 4.4 g of fiber and 206 calories.
* 1/4 cup of shelled pistachio nuts has 3.2 g of fiber and 171 calories.
* 1 tablespoon of ground chia seeds has 2.2 g of fiber and 29 calories.
* 1 tablespoon of ground flax seeds has 1.9 g of fiber and 37 calories. 


Split pea soup weighs in at nearly 23 g of fiber! 


# 3 - What to Drink

When you eat a lot of fiber, it's very important to stay hydrated.
* Drink 8 glasses of water a day (or more if you are outside in the heat or exercising a lot).
* Herbal tea, green or black tea and black coffee is fine (in addition to the 8 glasses of water).
* Unsweetened non-dairy milk is also fine (in addition to the 8 glasses of water) - almond milk being the best because it is lowest in calories. 

#4 Get Moving!

A good diet is just half of the equation. It takes 3,500 calories to make or lose a pound. So, for example,  if you eat 500 less calories a day, you will lose 1 pound a week. But if you eat 500 calories less and day and burn an extra 500 calories a day, you will lose 2 pounds a week! 
Exercise also gets your metabolism going so even when you are not moving, you are burning calories at a higher rate than usual.

* Pick activities that are fun and do them for at least 30 minutes a day. You don't have to do them all at once. Three sessions of 10 minutes each still gives you some benefits.
CalorieLab has a good interactive site that helps you calculate how many calories you burned with different physical activities. From running, bicycling to having sex (seriously, they even help you calculate that but, sadly, it didn't burn very much), it takes your weight and activity and provides you with your total calorie burn. 

* Buy a pedometer and track your steps. Shoot for 7,500 to 10,000 steps per day. I just got a Fitbit for Christmas and I love it! It connects via Bluetooth and provides me with a graphic display of my activities.


Fitbit Zip Wireless Activity Tracker
Fitbit.com provides you with a summary of your achievements

* Add weight training to your exercise regimen to tone and build muscle.

* Get a partner. According to FitDay , there are 5 reasons why a partner will help you achieve your goals:
     1- The time goes by faster when working out together.
     2- You won't cancel a workout when you've made a commitment to a partner.
     3- You can coordinate busy schedules (share a babysitter, take turns cooking, etc.)
     4- You'll be bolstered by outside perspective as a partner can objectively remind you of your progress where you may not notice it.
     5- You can celebrate your success together!

# 5 - Write Down Everything You Eat, Drink or Burn

It may seem like a bother, but food journaling works! When you have to write something down, you are more careful about what you eat or drink. Use a tiny notebook you can keep in your pocket or purse or find an Ap for this. Doing this also teaches you what foods are good and which ones are not.

* Set a goal for 1200 to 1500 calories and 35 to 40 grams of fiber per day.
* Write down what you eat for each meal and snack.
* Include the amount of calories and the fiber content. SELF NutrtitionData is an excellent resource for this data. I use it 50 times a day while doing my nutritional research. 
* Keep a tally and make sure you stay in your goal. 

#6 - Get Enough Sleep

There is growing evidence that lack of sleep is linked to obesity. Nutritionist Teri Glassman claims that a person getting less than 8 hours of sleep may make poor food choices which can result in them eating 300 more calories the next day. She states that:
* sleeping only 6 hours a night increases your risk of obesity by 23%
* 5 hours increases it by 50%
* 4 hours of sleep increases your risk as much as 73%

# 7 - Make a commitment

This may seem silly but write something down on a piece of paper with your intentions. 
Example: 
I intend to follow this high fiber, vegan diet the week of ______.
My goal is to lose 2 pounds this week.
My objective is to walk 70,000 steps this week and do strength training for a total of 2 hours.
My goal is to eat 1400 calories and 35 grams of fiber each day.
I will get to bed earlier and sleep 8 hours a night.
Signed and dated: xxxxxxxx

So if you want to get started, follow the above 7 steps and stay tuned to Foods For Long Life for high fiber, vegan recipes and menus to support your weight loss goals!
In the meantime, check out my existing High Fiber Recipes.

Saturday, October 13, 2012

How To Make And Can Sugar-Free Applesauce

Applesauce is easy to make and so delicious!
At 56 calories per 1/2 cup, it's a perfect snack or dessert.

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Apples All Around
Last weekend we were at the Sonoma County Harvest Fair and saw lots of beautiful apples. If there are apples ripening where you live, it's a perfect time to load up and make some applesauce for the winter.


We were able to taste many different apples at the fair.

We're also lucky to have a Fuji apple tree that just presented us with some very sweet, ripe apples. We stored the good ones in the crisper drawer in the refrigerator (some say you should place a slightly damp paper towel over them - I'll give that a try). But we had some with worm holes and other damaged spots. Since we didn't want to contaminate the good ones (you've heard the old adage, "one bad apple...."),  we used those for making applesauce.

Our first harvest of Fuji apples from our young tree.

You Don't Need Sugar
Sugar isn't necessary for canning applesauce. Sweet apples like Fuji's surely don't require it. You can always add sugar, stevia, cinnamon or nutmeg when you serve it so by canning it without sweeteners or seasonings you have more options on how you use the applesauce. For example, we use it to replace some of the oil in baking. If a recipe calls for 1/2 cup of oil, we use 1/4 cup of oil and 1/4 cup of unsweetened applesauce.

Making Applesauce
There are several ways of making applesauce. Some cook the apples without peeling them and then put them through a sieve or food mill in order to eliminate the seeds and peel. 
I don't have a food mill so today I'm doing it all by hand.

Before starting, fill your hot water canner and start heating it. They are big and take a long time to bring to a boil.

Peel, core and dice the apples. Each quart of diced apples (about one and one half pounds before peeling) produces 1 pint of applesauce.  This of course could vary with the type of apples you use and how finely you dice them.
Place the diced apples in a large pot with a tiny bit of water to prevent sticking.
For 6 quarts of diced apples I used 1/2 cup of water.


Peel, core and dice the apples.
Place in a large pot with some water.

Keeping the Apples from Browning
As soon as you place each quart of diced apples in the pot, sprinkle a tablespoon of Fruit Fresh Produce Protector on the apples and stir well. Besides it keeping the applesauce from browning, it adds significant amounts of vitamin C (each 1/4 teaspoon provides 230% of the daily requirement). Of course some amount of the vitamin C will be destroyed during the canning process but if you add 1 tablespoon per quart of diced apples, that's 3/4 of a teaspoon per serving or 690% of the daily requirement so even if some gets destroyed you should still get plenty of this important antioxidant vitamin.


Sprinkle produce protector on the apples to prevent browning.

Bring the apples to a boil and cook until they soften. The time will depend on the type of apples and how many are in the pot. It took me over 30 minutes to cook my apples.
Cover the pot to shorten the time and stir frequently.

Cook apples until they get really soft.

Once they are soft, you can either mash them to the desired consistency with a potato masher or a hand held immersion blender.

Immersion blenders work well to achieve the desired consistency.
I blended mine until it was nice and smooth.

Once you reach the desired consistency you are ready to can.
I blended mine until it was nice and smooth but you can leave big chunks in it too.
At this point, if you prefer, you can add seasonings like cinnamon or nutmeg or stevia, sugar or other sweeteners. 

Wash the jars, new lids (never reuse them) and bands in hot, soapy water and rinse. Keep them in a saucepan with hot water and simmer until ready to use.

Ladle the hot applesauce into the hot jars leaving 1/2 inch of headspace. Make sure you remove any air bubbles that form.


Clean the rim of the jar with a clean damp towel.
Place the lids on the jars and screw the bands on but not too tight.
Using a jar lifter, place the jar in a hot water canner.
Process pints from 0 to 1,000 feet altitude for 15 minutes, quarts for 20 minutes.
Process pints from 1,001 ft to 3,000 feet altitude for 20 minutes, quarts for 25 minutes.

Hot water canner.

Jar lifter.

After processing, remove the jars using a jar lifter and cool on a rack.
Let them cool completely before handling.
Write the contents and date on the lids with a magic marker and store in a cool place.


Enjoy all winter long!