GMOs

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Here’s a great chart that quickly explains what GMOs are, and are not, for those that don’t fully understand them. This is also a great example of another area that Europe is way ahead of the USA.

If you’re in California, please vote YES on Prop 37 to require labeling of GMOs! Here’s another chart of the companies that do not want GMOs labeled, Kashi-well, they’re “whole grains (remember, there is no such thing today),” why wouldn’t they want to share what’s in their food? Uh huh.

Maybe it’s just me, but I like to know what I eat, and I think that’s my right, right?

Wheat Belly-a Must Read

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Have you read this book? It is absolutely a must read for anyone that might want to lose weight that is having difficulty doing so, is having any number of health issues or chronic problems, and might be interested in knowing what “whole grains” actually do to your body. There is no such thing.

At first it gives a brief history of how wheat has developed and evolved over 100s of years, and then it moves into the science behind what wheat actually does to the human body. Think cocaine for the same effects.

Anyone that wants to take charge of their health, feel better, lose weight, and avoid additional chronic health problems throughout life, must read. It will make you think twice before reaching for your next pastry, pasta or pizza [a.k.a. poison].

They also have a blog found here and the author regularly responds to questions and comments: http://www.wheatbellyblog.com/

It’s a good thing…

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We have a big island (you should see the fridge)!

Here’s what’s on mine:

  • White nectarines
  • Avocado
  • Eggplant
  • Saturn peaches
  • Cherry tomatoes
  • Grape tomatoes
  • Early girl tomatoes
  • Cucumbers
  • Pluots
  • Bananas
  • Red onion
  • White onion
  • Sweet potato
  • Yellow baby potato
  • Red baby potato
  • Asian pears
  • Navel oranges
  • Lemons
  • Limes
  • Mini bell peppers
  • Kiwi
  • Apples

What’s on yours? 🙂

Shredded Brussels Sprouts Bake

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I am obsessed with brussels sprouts. Ob-freaking-sessed. One of my favorite restaurants here in San Diego (http://www.searocketbistro.com/) has a shredded brussels sprouts side on their menu that is To. Die. For. (also, a grass fed bacon jam burger too). This inspired my dish, although I altered it slightly.

Shredded Brussels Sprouts Bake

  • Shredded brussels sprouts (buy a bag at TJ’s or pulse whole in food processor)
  • Garlic infused macadamia oil (higher heat tolerance)
  • Kosher salt
  • Black pepper
  • Fresh grated gruyere
  • Whole garlic cloves
  • Kerrygold garlic herb butter (grass fed and pastured)

I dumped the bag of shredded sprouts in a glass baking dish, drizzled just a bit of the garlic macadamia oil, dash of salt/pepper and then tossed to coat really well. It does not take very much oil at all. Then I freshly grated just a little bit of gruyere cheese on top and tossed that in. I love roasted garlic, and it is so beneficial for health, so I took a handful of whole cloves and sprinkled them on top.

Before

I put this in the oven at 425 degrees for about 15 minutes (shredded cook much quicker than whole!), and when it started browning/crisping, I took it out, and placed 6 thin slices of Kerrygold garlic herb butter on top, and then put it back in the oven for another 10 minutes or so.

After

Next time, I’ll make without the cheese, but I had a small piece of a wedge that needed to be used. I will add even more whole garlic, too 🙂 This recipe was tossed together in roughly, 8 minutes?