Intro to Cooking Healthy

The necessity of cooking has empowered our species for millennium.  Enabling us to evolve into the planets sophisticated inhabitants.  However, what defines us as sophisticated?  Does our ability to light a match or marinated a sirloin give us the sophistication appropriate to keep our bodies healthy?  A person would think this to be the case.  On the contrary, why then where the people back in early America free of chronic heart disease?  And why where prehistoric peoples, hunters and gatherers, free of  modern diseases like diabetes?

The new diseases that our children face are frightening.  My roles as a mother, as a health care provider and a rancher give me  the knowledge and the experience  to refine my  skills as a cook to be constantly evaluating the cooking that our culture is accustomed to and maintain a standard of wholesome sustenance.

Wholesome sustenance is defined then, as what?  My definition of wholesome sustenance is, the natural food resources that are readily available to us in America.  Now, I am talking about Americans  and to all other first world countries.  Natural food resources in America are everywhere.  And natural food is cheap.  Food commodities have inflated just 4 percent over the past twenty years according to statistics.  Let us give more definition to what we mean by natural food.

Healthy Cooking is Healthy Eating

Healthy Cooking is Healthy Eating

Natural food is defined as, food from nature.  Food that has not been processed nor altered from it’s natural state.  Food that ha not been made sweeter, been made brighter nor more colorful.  Natural foods do not need to be titled as “organic”.   The title of “organic” gives foods a higher price tag, any more benefit than that is debatable.

Natural foods are not foods that are precooked nor prepared and packaged.  This includes things like pancake batter and frozen baked goods.  Natural wholesome foods are, or must be obvious.  If in doubt don’t eat it and don’t give it to your kids.

This brings us to what we are doing here at BreakTheDietCycle.com.  Here, you will find healthy recipes, healthy cooking tips and tricks.  Nutrition information on how to eat right for living longer, natual diet alternatives and disease specific targeted recipes and eating plans.

From here out I will be posting recipeshere and healthy cooking tips here

No Comments by ondilaure on March 11, 2010
filed in Cooking Tips, Nutrition & Prevention
tagged , , , ,

Chocolate, Oat-Meal & Dried Cherry Cookies

I found the original recipe for these cookies years ago and have been perfecting them into a healthier version once every couple months.

I can not leave a recipe alone. There is always room for improvement and always a few trick to make any recipe a healthy recipe. With a little trial and error a good recipe can be made into a great recipe and a healthier recipe.

1/2 applesauce

1/2 cup olive oil

2 cup brown sugar

1cup sugar

4 eggs

1 teaspoon vanilla

3 cups flour

2 teaspoons baking soda

1 teaspoon salt

5 cups regular rolled oats *not quick oats

1 cup dried cherries

2 cups unsweetened chocolate chips

Cream applesauce, oil and sugar. Mix dry ingredients thoroughly. Mix together until moist.

*Add water if needed in dry climates and at high altitudes.

Drop rounded spoonfuls on greased baking sheet. Bake at 350 degrees for 12-14 min. And cool on wire rack.
No Comments by ondilaure on March 10, 2010
filed in Nutrition & Prevention, Recipes
tagged , , , ,

Getting Kids to Drink More Water

My two year old drinks plenty of milk and juice from her sippy-cup.  What about water, though?  Shouldn’t the youngsters be drinking more water and less sugared soft drinks?  Juices included?

Here is my soulution to get those tiny-tots  willingly to drink water.  And yes this is a trick.  But, it works to get important fluids into their little growing bodies.

Mix 1 tsp. regular jello mix into the sippy cup filled with cold water and shake.

*Regular jello mix has a better flavor in my opinion.  And not too much sugar.  The sugar free, loaded with sacrine or other artifical sweeters makes me wonder how the body recoginzed those compounds to digest.  Are they digestable by the human body?  Or do those molecules sit idle in the colen?  Be safe and don’t test this on your baby!  Give them real & natual sugar.

No Comments by ondilaure on March 7, 2010
filed in Cooking Tips, Digestive Health, Kids' Corner, Nutrition & Prevention, Recipes

Gilled Onion and Peppered Steak Fajitas

Prep: 20min

Onion and Peppered Steak Fajitas
Cook: 45 min
Servings:6-8 recipes

Ingredients:

  • 2 large onions wedged

  • 2 1/2 tablespoons olive oil

  • 2 1/2 teaspoons balsamic vinegar

  • 1 1/2 teaspoons salt

  • 1/4 cup fresh lime juice

  • 2 pounds flank steak or sirloin sliced

  • 2 1/2 teaspoons coarsely ground black pepper

  • 18 tortillas

  • 1 cup fresh cilantro leaves

  • 1 cup salsa

    Heat grill to 325. Skewer onion wedges and brush with olive oil, salt and pepper.

Grill onions, turning occasionally, until tender. About 17 minutes.

Cut onions into 1-inch pieces and toss with vinegar and 1/2 teaspoon salt. While onions are grilling, stir together lime juice and remaining teaspoon salt and 2 tablespoons oil in a shallow dish, then add steak and marinate at room temperature, turning once, 10 minutes. Dry, then rub with pepper.

Grill steak, turning once, 6-to-10 minutes total for medium-rare. Cut into thin slices. While steak is standing, toast tortillas directly on grill rack, turning once, unti browned, about 1 minute. Serve steak, onions, cilantro and a spoonful of salsa all wrapped in tortillas.

More healthy recipes can be found by clicking here.

No Comments by ondilaure on March 5, 2010
filed in Recipes
tagged , , , ,