Lunch meat?

January 2, 2018

Normally, I don’t really like lunch meat, because it often has shady ingredients.

Autolyzed yeast extract? Corn Syrup Solids? "Contains wheat" - what?!

Autolyzed yeast extract?  Organic corn syrup solids? “Contains wheat” ???

However, Diestel Organic Turkey Breast is the best-tasting packaged lunch meat I’ve ever had, and the ingredients are the cleanest I’ve ever seen.  I wish I could get it on the East Coast, but no dice. I would eat this every day if I could.  If you’re on the west coast, I’d stock up on it!  IMG_9449

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How do you get ready for cold and flu season?

September 20, 2013

I’ll keep this brief, because it’s important, and I want you to read it.

1. Get as much vitamin D from the sun as you can NOW (from Oct – April, you can’t really get it, even if you lay out at our latitude – I’m assuming you are in NYC, like I am). I talk about the safest and best way to do this in my sunscreen article.

2. If you have low vitamin D levels, your doctor should be telling you to supplement.  It will definitely help you avoid or lessen the impact of colds and flus.  [NOTE: All nutrients, foods and your own body chemistry work together, and taking something in isolation without understanding the whole picture is not a great idea, so for realz – talk to your doctor.  For example, to be absorbed, Vitamin D needs to be taken with fat.  It works together with Magnesium, Phosphorus, Vitamin K and Calcium, and others, all in different amounts.  Messing up the balance of your body is a bad idea.]

3. Get yourself some high quality, homemade chicken broth and keep it in the freezer just in case you need it.  (Worse case, you make soup in the spring.)  You don’t want to be traipsing around with a 104 degree fever looking for the stuff when you’re sick and then settling for some MSG-laden crap.  In my humble opinion, there is NOTHING better for a cold or flu than rest and chicken broth.

4. Keep some natural remedies on hand.  Photos of the stuff I use are below, and explanations are after that.

For Cold & Flu Season

From left to right: Traditional Medicinals tea in “Breathe Easy ” and “Throat Coat” flavors, Now brand Tru-C (Vit C), Quantum Thera Zinc Spray, Green Pastures Fermented Cod Liver Oil and High Vitamin Butter Oil, Carlson’s Cod Liver Oil and Oregano Oil.

Aside from consistently taking SOMETHING to raise your vitamin D levels if they are low, I consider oregano oil and zinc spray the be my main first defenses if feel a cold/flu coming on.   My oregano oil is Integral Yoga’s own brand, and I put a 1-3 drops under my tongue when I feel a sickness coming on.  Warning: it is very strong and it burns, and it upsets my stomach a tiny bit.  I’m not telling you it’s a cure for colds and flus (or anything else for that matter), I’m telling you I take it and I like it for certain uses.  BUT USE WITH CAUTION, talk to a doctor about it, you can mix it with something else, and I would not give it to a child.  I have a post on the zinc spray here.  Oh, and when I take the Vitamin C, I break open the capsule and put it under my tongue.  It is incredibly sour.  Have water handy.

Cough Syrup and Goldenseal

I’ve been using Honey Gardens Wild Cherry Bark Cough Syrup for years. I use Goldenseal for sinus infections.

Again, remember, I’m not telling you that any of this stuff cures anything… I’m just saying it’s what I use.  Talk to your doctor.  A warning on the goldenseal – this is a tincture, and I put a few drops under my tongue if I feel nasal / sinus congestion coming on.  It tastes HORRIBLE, and it upsets my stomach a little bit, but it has often helped me.  I would not use this on a child, because it tastes so bad, but your doctor can direct you more knowledgeably than I can.

5. You should have some sort of electrolyte solution on hand just in case you get sick, and I don’t like Gatorade or a sports drink for that situation, because there’s too much sugar and other stuff in drinks like that.  I like Smart Water, or clear, unflavored Pedialyte (which kind of tastes nasty), but I think your best bet to have around is probably Oral Rehydration Salts or something similar.

6.  A humidifier is also a great idea (my buying guide), but only if you use it and keep it very clean.  If you need to steam yourself in a pinch, Boil an inch or so of water in a pot, wait about 5 minutes or so, then put it on a burn proof oven mitt or something stable and nonflammable like that in a stable area FAR AWAY FROM THE STOVE OR FIRE and put your face about a foot or two above it with a towel over your head, so the steam doesn’t escape.  Start far away and move closer in a comfortable range, to make sure you don’t burn yourself or your nasal passages.  Then breathe in to get that warm, moist air in your sinuses and lungs.  It might help loosen up mucous so you can get it out.

7.  A few other things: sleep is super important, so is exercise and moving around.  Large muscle movement (walking, running, cardio, etc.) moves lymph around your body and helps you stay healthy.  Don’t eat sugar/sweet treats/junk when you feel like you are getting sick.  I think it just makes everything worse and your body more susceptible.  Wash your hands well with warm, soapy water before you eat, touch your face, scratch your nose, wipe your eyes, put on make up, touch your mouth, etc.  It makes a difference.  Have some wipes in your bag, so you can clean your hands if you’re not around a sink.  I use the Cleanwell pocket pack of wipes.


Boneless, skinless chicken breasts?

April 30, 2013

I’m not sure what you’re asking exactly, but in general, I disagree with boneless, skinless anything. If you cook meat, then you should cook pastured, organic meat with bones and fat. I think the minerals from the bones are important for balancing acidity and nutrition, and the fat helps protect the lining of your small intestine, and helps you to absorb fat-soluble vitamins. But keep in mind these are mere opinions and I am not presenting them as fact..

However, every so often, boneless, skinless chicken breast is on sale, so I buy it and make something with it. In the past, my usual dish was chicken fingers, but now that I no longer eat grains and have adopted a paleo / specific carbohydrate diet, I needed a new way to make chicken fingers, but I was bored out of my mind with boneless, skinless chicken breast in general.

Enter Chicken Ennui.

I created this recipe out of sheer boredom (thus the name) and it’s easy and quick, and can probably be made with stuff you already have in your kitchen. As usual, I didn’t measure anything, so here are some pictures.

Preheat oven to 350 and put your baking pan in there to get hot. Gather dried herbs that go together, such as these:

Dried herbs and peppercorns

Rosemary, basil, fennel seed, thyme and black peppercorn.

Other herbs that would work well with all or some of these are: oregano, sage, parsley, and corriander. You can use any kind of peppercorn, but you can’t skip it. Add some salt, and grind all of these in a mortar and pestle or spice grinder to a fairly fine powder. Don’t use pre-ground pepper, because it’s gross. Always grind your peppercorn fresh. Trust me. I’d use about a tsp of each for each pound of chicken breasts, because I like a ton of herbs, and chicken breast needs flavor. Oh god, it’s just so dull.

Slice up chicken breasts so they’re evenly sized for even cooking. I usually make them between 1/4 and 1/8 inch thick. Slather mayonnaise on every slice (you’ll only need about a tablespoon per pound), then press them into the herb/salt/pepper mixture.

Place the coated chicken strips on the hot baking pan (I used a slotted pan) and bake for about 10 -15 minutes.

Coated chicken strips ready for oven

I put the chicken strips on a pre-heated slotted roasting pan. You can bake them on any kind of baking pan. Pre-heating it will help them to not stick.

I like it to be a little browned, so I leave it in for a while.

Chicken Ennui is done!

See, I didn’t cut all of the chicken breast the same size. Uneven cooking! Learn from my mistakes, people!

I served my Chicken Ennui with spaghetti squash with a dollop of Artisana coconut butter, and arugula with Kerry Wood Lemon Tarragon dressing. If you’d like to see pretty much everything I eat, you can follow my meals on Tumblr.

Dinner

Dinner! Yum!


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