Glorious Eats.

After a much needed break and some time away from GloriousEats, I sent a question to you, my amazing devoted readers via Facebook:

Should I keep this thing going?

When I put my degree on hold to move here back in August, I felt like I lost a part of myself. I was in the running to become a dietitian and work at my dream job, and within a month it all came to a hault. I am not saying I made the wrong choice (Heck no! I am so happy to be here with the love of my life!), but I definitely had a hard time saying goodbye to that dream. Every post reminded me of what I couldn’t have. Now I realize that I may have just needed to take that step away from blogging to heal myself.

The truth is, GloriousEats helps keep that passion of mine alive.

As I near my one-year-anniversary since starting GloriousEats, I can tell you that I have had 1/4 of a million page visits. (Yep, that’s 250,000!) Ive made some incredible new friends and took part in some fantastic health and wellness events! I experienced so much, but the one thing that meant the most to me? Looking back at all of the e-mails and messages from you – my readers. To know that I have motivated or inspired ONE person absolutely makes everything I have done worth it. After all, that’s why I started my degree in the first place!

So, what now?

Thanks to your kind words, I’ve decided to keep GloriousEats alive!

I am currently working around 60 hours per week, so I will probably start with one post per-week and work my way up from there. I’ve also decided to expand and write about various other aspects of health.

Thank you, thank you, thank you all. You have made me realize once again how truly blessed I am!

See you soon!

-Michelle

“Whether you think you can or you can’t, you are probably right.”

When David Hass, Director of Awareness Programs for the Mesothelioma Cancer Alliance told me he was interested in sharing his input on healthy eating and how it affects Cancer patients, I happily agreed. While you all know how important sharing information on health and nutrition is to me, David and I seem to have a lot in common in that sense. Plus, we all know someone who has been affected by cancer. Not only will good nutrition practices help heal a sick body, but it will help prevent a healthy body from becoming ill.

Thank you David, for helping me share the message of health.

-Michelle

(Disclaimer: The information provided in this article is designed for educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health problems or illnesses without consulting your family doctor. Please consult a doctor with any questions or concerns you might have regarding your condition.)

The Benefits of Healthy Eating for Cancer Patients

A cancer diagnosis is shocking and brings many decisions and changes to the life of the patient. One of the most important considerations during the treatment process is diet and how healthy foods can be of benefit during and after cancer. Studies suggest that patients who consume a healthy diet while being treated feel stronger and have a quicker recuperation than those who do not.

It is important for patients to avoid dietary extremes, as this approach could lead to a shortage of nutrients. The focus should be on balance, with extra protein and calories, if the doctor or a nutritionist who specializes in the needs of cancer patients recommends this.

Dietary suggestions for those being treated for cancer include consuming whole grains, fruits and vegetables while limiting or avoiding sweet foods that have little nutritional value. Dried fruits and carrot sticks make excellent snacks, and pasteurized fruit juices are a safe and tasty alternative to plain water. Veggie stir-fry and meatless lasagna with a green salad can round things out and provide variety.

It is important for patients to eat, even when there is little to no feeling of hunger. This can happen because treatments sometimes cause food to taste bad. Dense, high-calorie foods such as beans, avocados, nuts, oatmeal, puddings and seeds are tasty, filling and nutrient-rich and can be appealing when other foods are not. It can also be helpful for the patient to consume small meals throughout the day on a schedule, rather than waiting to feel hungry. Colorful garnishes make meals look more interesting and may stimulate appetite.

Healthy foods can also reduce mesothelioma treatment side effects. Apples, bananas and rice work well against diarrhea while vegetables, lentils, beans and fruit can eliminate constipation issues. Some patients experience sores in the mouth during treatment. Foods that are pureed or ground up will make swallowing easier. Low-salt soups are a good choice in this situation as well. Nausea can be conquered by choosing foods that have no odor or are otherwise bland, as well as avoiding anything that is greasy. Patients should always drink a lot of water to stay hydrated, especially if there is vomiting.

Since cancer treatment weakens the body temporarily, patients must be careful to avoid any type of food contamination, as this introduces bacteria that can cause serious illness. This means avoiding unrefrigerated foods, checking expiration dates, not buying foods from open bins and cooking everything to a proper temperature. Food preparation areas, such as cutting boards, should be thoroughly washed and sanitized after being used. All fruits, even those that have skins and rinds that will not be consumed, should be scrubbed before eating. Any food that is moldy or otherwise spoiled should be disposed of immediately.

Some patients may want to take supplements during the treatment process. Since certain supplements, such as vitamin E, can cause problems with treatment, it is best for the patient to consult with a doctor or nutritionist to determine what the best course of action is.

In the long term, a healthy, balanced diet will benefit the cancer patient by helping to maintain muscle mass and improving circulation throughout the body, which promotes strength and healing. In addition, healthy eating habits can help the patient keep a proper weight and feel more in control while fighting the disease. Research has revealed that those patients who eat a healthy diet and exercise regularly during and after treatment have a lower chance of cancer recurrence and tend to live longer overall. This is because healthy eating habits can prevent more common diseases, such as diabetes and high blood pressure, which can cause other serious conditions and reduce the life span.

Most of all, patients who eat well and take care of their bodies during the cancer experience tend to have better energy levels and a more positive, hopeful outlook for the future. Quality of life is an important factor in the battle against the disease.

A healthy diet is not a cure for cancer in any way, but it is an important step on the road to recovery. Patients who want to make adjustments to what they eat can ask their doctor for advice or seek the help of someone who focuses on the dietary requirements of those being treated for cancer.

Joining the MCA in 2011, David Haas is the Director of Awareness Programs. In addition to researching much of the information available to our site’s visitors, David often blogs about programs available and campaigns underway at the Mesothelioma Cancer Alliance. David is a fitness enthusiast who frequently runs, climbs, and bikes for enjoyment. He is also very involved in outreach associated with awareness about the dangers of asbestos for many different organizations and groups of people.

Read more: http://www.mesothelioma.com/blog/authors/david/bio.htm#ixzz2OaPhfmsp

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Do you like tomatoes? If so, have you ever tried roasting them?

When you roast a tomato, something amazing happens. All of the flavour magnifies tenfold. All you do is put a little drizzle of olive oil in a pan, lay thinly sliced tomatoes side by side without overlapping, drizzle a little more olive oil, and a touch of pepper. I cut some garlic cloves in half and stick them in between the slices to add a little more oomph.

Then you roast those suckers at 350 degrees for 60-90 minutes, or until they look like this:

At this point, you can store them in a jar covered with oil for later use, you can add them to pizzas, salads or pasta sauces, and you can even freeze them. If you are like Ryan and I, you can also just eat them as-is, straight out of the pan.

Deeeeeeee-lish.

Michelle

P.S. You still have time to be entered in the draw for our GIVEAWAY! Click here to learn more.

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Okay, I’ve been holding out on you all long enough.

Are you ready for the news we’ve been hinting at?

An offer on a house has been accepted. As of our closing date on June 26th, we are officially first-time homeowners!

And it’s not just any house, it’s a really wonderful, perfect first home for us.

During our inspection last week, I had the chance to grab a few quick photos to share with you all…..

Yep, that’s a sun room attached to the master bedroom! Heaven!

Master bathroom, with an antique clawfoot tub.

 

In other news, we’ve been coming up with lots of Summer Fresh recipes this week. Since I have been working an average of 50-60 hours per week, quick and easy was the plan. And this recipe was not only super easy, but it tasted INCREDIBLE!

In this particular recipe, we combined two food origins (Indian and Mexican) to come up with one heck of a repeat recipe! Ryan begged me to make this again after the very first bite!

Butter Chicken Tacos
6 chicken Breasts
1 container of Summer Fresh Butter Chicken Sauce
8-10 hard taco shells
taco fillings of choice (We used romaine lettuce, red bell pepper, tomatoes, light sour cream and cheddar cheese)

Combine chicken breasts with Butter Chicken sauce in the slow cooker and cook on low for 6-8 hours.
Shred the chicken with two forks and stir so sauce and chicken is combined.

Put a scoop of chicken mixture in the bottom of taco shells, and add whatever other toppings you prefer.

Final step: Inhale!

Michelle

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When I was a kid, my mom used to make me something called a “Toad in a hole.” It consisted of a piece of bread buttered on both sides, with a hole cut in the center and an egg cracked in the hole. Then you’d fry it in a pan on both sides until the egg was cooked and the bread was crispy. Not the healthiest breakfast, but it certainly brings back memories of my childhood!

This morning’s brunch pays homage to the Toad in the a hole!

Toad in a Hole (take 2)
Simply take an avocado, cut it in half and pop out the pit. Scoop a bit of the avocado out, and place some slices of bell pepper, and a few slices of extra lean cooked turkey sausage. Crack an egg on top and sprinkle with pepper and chili powder. Bake at 350 degrees for 15 minutes, or until the egg is no longer runny.

Since March is nutrition month, the folks over at Turkey Farmers of Canada asked me to come up with a recipe including turkey. I happily obliged, and I couldn’t be happier with the recipe I came up with! The avocado gets all melty and smooth like butter, and the turkey sausage and peppers hiding underneath absolutely packed this brunch with flavour.

Now let’s talk avocado.

While it is true that avocado is high in calories, it is considered to be one of the healthiest foods on the planet. It is packed with antioxidants, heart-healthy fats, and fibre. They can help lower cholesterol and they are even great for weight loss!

Turkey Farmers of Canada has kindly offered up a prize pack for one of my lucky readers! Everything in the photo below is up for grabs!

To be entered in the draw to win this prize back, simply “Like” Glorious Eats on facebook, and post a picture on the wall of you doing something healthy! Whether it be going for a run, cooking a healthy meal, or even just having a good laugh! Every picture that is posted gets you one ballot for the draw, and you can post as many photos as you like! If you are camera shy, simply write a message on the facebook page sharing your favorite healthy habit! Also, every comment made on the website puts your name in the draw!

So there you have it! Lots of ways to win!

You have until March 23rd to get your photos, comments and wall posts in. Happy posting!

Michelle
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When Summer Fresh asked me to try their new line of greek yogurt dips last summer, I jumped at the opportunity.

I came up with dee-lish recipes for Fired-up Deviled Eggs, and Crumbled Feta Kale Chips, both of which were healthy, easy, and SO, SO tasty. When they asked me to check out their cooking sauces and write about the experience, it was a no-brainer.

Many companies contact my blog and ask me to try their products, but I honestly don’t try or recommend anything if I don’t believe in it. That’s the honest-to-goodness truth.

Summer Fresh, however, is a really fantastic company, and it’s no secret why. Take a look at the ingredient lists on their products. It’s all REAL food. Ryan buys their hummus quite often, and I am in love with their greek yogurt dips. However now that I’ve tried the cooking sauces, they are by far my favourite.

I decided to try the Thai Curry sauce first, because I LOVE the ingredients. Curry, lemongrass, coconut milk. YUM! But let’s not use it to make the obvious – No, no. Let’s change it up.

Thai Curry Mini Bells.

You will need:
1 package ground turkey
1/2 container of Summer Fresh Thai Curry sauce
1 cup uncooked brown rice
1-2 green onions
1-2 large portabella mushrooms, finely chopped
1 large handful of spinach, finely chopped
8-10 mini bell peppers (You can, of course, use large peppers if you’d like)
Several slices of havarti cheese (I highly recommend jalapeno havarti)
1/2 tsp garlic powder (or 1 finely chopped clove of garlic)
1/2 tsp onion powder
black pepper to taste

Preparation:
Cook 1 cup of brown rice according to package directions. Set aside.
Carefully cut the tops from your mini bell peppers. Remove the seeds and white memberane. Place the lids back on top and set aside.
Preheat oven to 375 degrees.

To make filling for peppers:
In a medium-sized skillet on medium heat, cook ground turkey with garlic powder, onion powder and a pinch of black pepper completely through. Add mushrooms and onions, and cook until softened, about 3 minutes. Add spinach and cook 1 more minute until wilted. Add rice and cooking sauce and stir until completely combined. Cook 2 more minutes.

Putting it all together:
With a spoon, fill each bell pepper with the prepared curry mixture. Push it down so the pepper is completely filled. Add a small, thin slice of Havarti cheese on top and press the ”lid” of the pepper on to the cheese. Place each pepper, standing up, in a small casserole dish. (I recommend stacking them all in the dish when they are empty, and then taking them out one at a time to fill.) Bake for 10-15 minutes, or until cheese on top is bubbly and your house smells like heaven.

Serve a scoop of the remaining filling on a plate, and place one or two mini-bells on top.

Not only is this a very pretty dish, but it tastes SO good! I love curry and I love stuffed peppers, but I can never eat the entire huge pepper when I cook big ones! This gives us the best of both worlds!

They are great the next day  for lunch too, because the flavours have had more time to hang out together Oh, and because they are small, you can just pick ‘em up and eat ‘em as finger foods, or appetizers!

Michelle

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Have you ever looked at your garden and thought, “Man, that grew really fast!”?

Well yesterday, I set up my camera and took pictures over a couple of hours of the same plant to see how quickly it was moving!
I definitely planted everything far too early this year. I’ve been known to be overly ambitious at times!

Speaking of ambitious, I manged to make a months worth of meals in one day, and freeze them all for those days when we’re just too darned lazy to cook. One of these recipes turned out to be the best soup I’ve ever made. I mean I have always been a soup fanatic, but this is now THEBEST soup I’ve ever had. I very rarely use anything from a can, but I used a few different canned foods in this recipe just for speed. If you’d like to try them with substitutes for what canned products I have, by all means do it! As a matter of fact, I recommend it.

Veggie Minestrone Soup

Ingredients:
1 carton of low-sodium chicken broth (If you prefer to make your own, that’s okay too. We are going for speed with this recipe)
1 can kidney beans
1 can diced tomatoes
1/2 onion, chopped finely
1/2 small zucchini, chopped finely
2 mini red bell peppers, chopped finely
1/2 container of portabella mushrooms, chopped finely
Handful of spinach, torn or chopped in small pieces
2 cups cooked elbow noodles (I used the mixed vegetable pasta – the brand with added fiber)
Pinch of pepper
Pinch of thyme
Pinch of oregano

Cook pasta according to directions. Set aside.
In a separate pot, combine everything except the kidney beans, pasta and spinach. Bring to a boil, then set to low and let simmer for at least 15 minutes for flavours to combine. Add kidney beans and cook an extra 5 minutes. Add spinach and cook an extra 2 minutes. Add cooked pasta and serve. That’s it!

I will definitely be making this soup again!

And again.

And again.

And again.

Michelle

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You know when you love something so much, you say it twice? Like, “I love love chocolate?”

Today, I feel so, so good. No really, I am literally smiling from ear to ear. For the past couple of months, I was uninspired when it came to writing on my blog – mainly because when we moved here, I had to put my nutrition degree on hold. I was scared. I was bored. I didn’t see how I could ever follow my dreams from this place that felt like the middle of nowhere.

Well I’m happy to say that this place is finally starting to feel like home.

I don’t know if it’s this gorgeous, sunny weather we’ve been getting, or the feeling of spring in the air.

I just love spring and fall, because they signify a turning point. A point where the world starts shifting to a completely different spectrum. In the fall, things fade, they change colour. The hustle and bustle of summer seems to come to a stop, and it’s quiet.

Spring is quite the opposite. It feels like an awakening happens not just in nature, but in ourselves. People just seem happier. We come alive.

It has been a long, cold winter (I have never experienced a winter where -40 was the norm, until now!), but spring is coming.

Spring is coming, and lots of great changes are coming our way! I am so excited to tell you all about it!

…But first, cookies.

These beauties were adapted from a pinterest page. You simply mash 4 bananas with 2 cups of quick oats. Then, you can add chocolate chips, peanut butter, coconut, or whatever you would like! These were our first batch, with a couple chocolate chips and a light sprinkle of turbinado on top. Bake at 350 degrees for 15 minutes and you are a left with a healthy, chewy breakfast cookie that we will most definitely be making again!

No seriously. We LOVE LOVE LOVE these cookies!

Expect a post on our exciting news soon!

Michelle

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A lot has happened since the holidays.

We were blessed with the most perfect neice. Meet Sydney!

I finally got a great job that I love, and a new car.

Ryan turned 30:

It snowed:

A LOT:

And since this is our first winter in Northern Ontario, we really didn’t know what to expect. I certainly had no idea it’d be -40 degrees on most days, and there would be snow up to my ears in the yard! Saying we’ve had cabin fever this winter is certainly an understatement.

Even Maggie can’t wait to have some fresh, green grass to play in! Poor girl is not a fan of this freezing cold weather, and will hop on any warm lap she can find.

The good news is, all of the time we’ve spent indoors gave us a chance to get caught up on some really good get-sucked-in-for-hours-on-end TV shows. Since Christmas we have watched 6 seasons of Dexter, and 4 seasons of Sons of Anarchy. YESSIR.

It also means I decided to plant all of my seedlings SUPER early this year. I started over 80 plants! Everything from tomatoes to spinach to spearmint to parsley to giant pumpkins! The photo below is of some garlic I’ve started growing from left-over cloves.

I am even trying my hand at sprouting! They need to soak overnight, and be rinsed twice daily for 3-5 days before they are ready to be eaten. I am using organic wheat seeds, mung beans and radish:

Sprouting is so easy, and incredibly healthy. Expect to hear more on sprouting this week!

Speaking of cabin fever, it looks like Dexter is on…

Michelle

Question: Do you grow your own sprouts?

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I met my good friend Patrick in High School. As a matter of fact, we were “gym buddies”! We went to the gym every weekday after school and on most weekends. I tell you, this guy was my motivation to keep in shape. So when he heard that I would be home for the holidays and suggested we get together, I was pretty excited!

The first morning we met up, we went to the local indoor track to run sprints. We would walk half-way  around the track and then sprint the rest. We’ve always been known to add a little friendly competition to our workouts, so our sprints were more like a race! Patrick beat me around the track all but one time, and I was pushing as hard as I could!

When we finished our sprints, we went to the hockey rink and ran up and down every flight of stairs in the place four times for a little added burn.

Oh, and I guess I should probably tell you one thing about my dear friend Patrick that I forgot to mention – He just lost 200 pounds.

I had the opportunity to do an interview with him that we had been planning since the beginning of GloriousEats, which we wanted to save for the day he was 200 pounds lighter on his scale. I think his story is so inspiring, and he is such a great person that I want to share it with all of you:

Can you tell us a little bit about yourself?

My name is Patrick DeWolfe and am 25 years old. I live in Antigonish, Nova Scotia, and have been here for pretty much my entire life.

What moment or event started your weight loss journey?

The reason I decided to start my weight loss transformation is because of my family history. On my father’s side, there was a very high risk of blood pressure issues, diabetes, and I was even at risk of having an early heart attack. One day I was walking from my car to my house and I got really short of breath. That was the moment I knew I needed to change my life as soon as possible. I didn’t know if I would make it the next 5 years! I will never forget it, because that was the moment I decided to make a change.

What was your starting weight, and what is your current weight? Also, how long did it take you to reach your goal?

My starting weight was a massive 450 Lbs. To this day I currently weigh in at 247 Lbs. The transformation took me 1 year, 6 months and 2 weeks. And yes Michelle, I tracked it to the day.

Describe your diet and exercise plan:

When I started my fitness program, I was doing cardio and weight training almost every day. I did a high intensity circuit in between sets, and I ran stairs to keep my heart rate up. Every month I would switch my workouts up to prevent plateau.

Currently I am doing cardio in the mornings and lifting weights at night. With the weightlifting, I am building my strength so I do a low amount of reps (around 5-8) in sets of 5.

Do you believe in a cheat meal or a cheat day?

HECK YES! if it wasnt for cheat meals I would have lost my mind in the first month of my weight loss journey!  You definitly need to treat yourself, as long as you dont go overboard with it. You just need to get right back into gear the next day and train hard.

Do you use any supplements?

I drink protein shakes regularly, but it all depends on what I am doing in my workouts. For cardio I would occasionally take a niacin supplement, and for weights I took a pre-workout supplement. I only took these on and off so my body wouldn’t rely on them. I LOVE Nutrabolics Isabolic Protein (The chocolate flavour is my favourite).

How do you stay motivated and inspired?

For me I had a dream board. It had my current weight on it, how much I had lost, quotes, pictures of my starting weight to remind me where I was, and pictures of my “goal body”.

In your opinion, what is the most important factor in weight loss?

The most important factor - Well, that’s a good question! There are lots of factors to successful weight loss. You need a great support system - I was fortunate enough to have a family who supported me through it all, and everyone I knew was cheering me on. The members of my gym and my personal trainer gave me a lot of support as well, of course. Another factor is diet, which really should be called a lifestyle change.  A balanced diet with pre-portioned foods so you don’t accidentally consume too much.

Now that you have reached your goal of losing 200 pounds, what is your next goal?

I am currently training to run a 5k in the summer, and I want to try my hand at powerlifting!  It has always been a passion of mine. This has all taught me that you can really do anything if you just have the desire to push for it.

What is your #1 eating or diet related tip for successful, healthy weight loss?

My #1 tip for successful healthy weight loss is, that you need to work on both your Diet AND exercise. You need to put fuel in your body to burn it, just like a car. If you don’t have gas in the car, you aren’t going anywhere!

If you were to give advice to someone who was considering starting a weight loss journey, what would you say to them?

My advice to someone considering weight loss is to make a plan!  Always, always be sure you have a planned diet and fitness program. If you dont know where to start, ask around at your local gym. If you have the money to hire a personal trainer, I highly recommand it. And another thing: “NEVER GIVE UP!!! BELIEVE IN YOURSELF.”