We are Moving!! But don’t worry!

Things are changing and we are getting a new look! I will still be at https://bringingbackdinner.com and if you follow the website, no worries it will redirect in a few days. If you follow through WordPress, In a few days please pop over the bringingbackdinner.com and follow!

I will be still have recipe reviews, recipes, tips, and tools all with a new look! The Categories will feature Healthy Foods, Splurges, Kitchen Gadgets (because we all know we need to learn to actually use them more) and Vegan and Vegetarian meals. I’m excited for our face lift and look forward to seeing you online!

In the mean time, is there something you’d like to know more about? Drop your comments and questions and I’ll see if I can help!

Thanks for following and see you soon!

Lisa

What’s For Dinner: Buffalo Tempeh Nachos

By Purple Carrot

Buffalo Tempeh Nachos (click for the recipe)

Time: 25 Minutes

Ease: Simple

Serve:  2 (Generous)

What is Tempeh?

Tempeh is a traditional Indonesian food made from slightly fermented soy beans. It’s in cake form, a pressed patty of sorts. The flavor is somewhat nutty and is fairly mild with a savory umami flavor, and a good source of Potassium, protein, fiber, Magnesium, Riboflavin, and Iron as well as other nutrients. Tempeh works well in many types of cultural dishes.

What can you do with it?

You can can use Tempeh in place of ground beef, use it where you would use Tofu. You can also cook it in strips, patties, crumbled, or grated. Tempeh is really pretty versatile. Many people recommend softening the Tempeh, but I use it just as it is.

Review:

This was a quick and easy dinner! If you like Buffalo sauce you’ll be a fan! This dish is a great get dinner done quick or a great fit for hanging out in from of the TV. If you don’t like hot and spicy foods you can purchase mild Buffalo Sauce.

The salsa was a celery, corn, and tomato salsa and worked well with the recipe and very quick to make. I think I might try a celery and apple salsa next time for a little sweetness, but the salsa worked well.

The recipe calls for shredded cabbage as a topping, but I added lime juice, a little onion and a pinch of salt just to give a little boost. It would be good just as is too, so don’t feel the pressure to do anything to it.

I love the recipes from Purple Carrot, there have been very few that I didn’t love. They excel at sauces and flavor combinations. We enjoyed dinner!

Tips:

-Don’t be intimidated to try new things like Tempeh. We were hesitant and first and now use it in many dishes.

-The Airfryer is great for crisping the Tempeh.

-If you are out of Ranch dressing try mixing Mayonnaise, Garlic salt, and some dried dill, then add water to the consistency you like. It is a surprisingly good quick substitute.


Some other Dinner ideas for this week:

Sweet Potato, Corn, and Black Bean Hash – Eating Well Magazine. one of my go to’s!

Portobello Mushroom Lasagna – Ina Garten. A 4 MMM dish from the hubs!

Chili with Polenta and Vegetables – Martha Stewart

One Pan Honey Garlic Chicken and Veggies – Damn Delicious. I’m a big fan her dishes live up the the name!

Enjoy!


Take the Quiz

Review: Instant Pot (PC Quick Cooker) Lasagna

Recipe by Amy + Jacky

Instantpot Lasagna (click for the recipe)

Time: 50 Minutes

Ease: Simple

Serve:  4

I love pressure cooking!!! And I’ve yet to blow up a single thing!! Really!!! Pressure cooking is fast, easy, flavorful, and doesn’t heat up the kitchen. I started with a basic electric pressure cooker, then moved to the Instantpot and when it died I bought my long desired Pampered Chef Quick Cooker, but really they all do the same thing, simplify meal time.

I’ve tried a lot of things in the pressure cooker and I’d own one just to make my own dried beans! No pre-soaking yaaasss!! 26 minutes and done! It does so much more though!

I finally decided to try a lasagna, which seemed like it would never work, but it did and it did it beautifully.

Review: While I used the information from Amy + Jacky I did improvise. I found that their recipe is a basic lasagna recipe and I made it the way I would normally. Honestly, one of the best is the one right on the side of the Mullers lasagna noodle box, but any one will do and this recipe is a good basic lasagna recipe, so go for it.

I did not use sausage, just because didn’t have any on hand. I also always add an extra layer of cheese in the layers. It turned out great!! The lasagna was perfectly cooked and tasted delicious. We will do this meal again!

Tips: If you have a springform pan that fits in your Instantpot that will be the easiest, but any pan that is compatible to your machine should work.

The trickiest part is breaking the noodles to fit the pan. I used a knife to have more control to cut the angles I wanted.

You MUST use “No Boil” noodles!

You can broil off the top for a nice brown crusty top, but you don’t have to.

Instant Pot vs Pampered Chef Quick Cooker: I have found that I have to add a little extra time to my Quick Cooker for almost every recipe I make. Both machines require practice and deciding what you think is just right.

This recipe called for 24 minutes on High, but for the Quick Cooker I had to do it for 40 minutes and did 10 minutes natural release, which is honestly not much different from making it in the oven. I also added 2 cups water to the pot instead of 1 cup. While I could have done the whole thing in the oven it just so happened that our air conditioning died and it was 90 degrees in my house! Somebody say yayyyyy pressure cooker! I was able to make a yummy dinner without heating up the house. That was a win!

Will I do it again? Absolutely! While my pressure cooker did it’s thing I went about doing mine and not even thinking about it. Fix it, forget about it!!

Enjoy!


I live in Greensboro NC with my husband who is an Environmental Consultant and Geologist and I am a Certified Health Coach. We both are Independent Shaklee Distributors and help people live healthier, greener lives. 

Free Health Assessment

Summertime means Cucumbers!

I love summertime!!! My best memories are summer days in the country in Virginia! Running around barefoot in the sweltering heat and didn’t even care! Climbing trees, rolling in the grass, eating all the wonderful garden treats, it was divine!! I was very skinny and sometimes I’d be so full from fruit and veggies that I wouldn’t touch my dinner; oooooOOOO it made my grandma upset! She was sure I’d waste away to nothing. I didn’t…I made up for it!

One of my favs was cucumbers, we had them at every meal both in cucumber form and pickles! My Mamame, my other grandmother, made pickles every year, mostly I remember how bad the house smelled!!!! For the most part, I’ll take them pre-pickle form i.e. cucumber.

My grandmother, and just about everyone, served them in vinegar with onions, but I haaaateed vinegar, so my grandma would put one little bowl of cucumbers on the table with water and a little salt. Just for me!!! I loved it!! Sometimes I’d just slice a cucumber like cutting up an apple, sprinkle a little salt on every slice and pop it into my mouth! The best, right next to pulling a cherry tomato off the vine all warm and sunshiny and then having it burst with weirdly cool tomato juice in side your mouth!!! MMMmmmMM!!!

Pickles are worthy of a blog post in themselves. I once nearly made myself sick in a church fellowship hall because all the ladies made their own recipe for deviled eggs ( a weakness of mine), but every egg had a little sliver of THIER OWN homemade pickle on top. I mean…It woulda just been rude to not try at least one of each y’all!! Plus they’d ask!! And you can’t lie in a church fellowship hall. I’m sure God tell’s southern ladies if you lie about their pickles. We’ll stick to cucumbers today.

Did you know?

  • The expression “Cool as a cucumber” was first used in 1732 to mean steady and calm.
  • You can rub a cucumber on your window to help keep it from fogging up. Hmmm…mask eyeglass fog problem solved??
  • Rehydrate. The high water content is hydrating and can even help with a hangover because of the water content and high vitamin content – so they say.
  • Joint health, their silica content may help with aches and pains and promote joint health.
  • Cucumbers are high nutrient density, but low calories making it a great choice when watching your calories…or any other time.
  • Cucumbers are packed with antioxidants, primarily lignins, triterpenes, and flavonoids and can help with cell health and inflammation.
  • Cucumbers are over 3000 years old and originated in India
  • Cucumbers are a good source of Vitamin K, A, calcium, choline, potassium, magnesium, phosphorus, and folate, plus fiber.

Recipes:

Paula Deen’s Cucumber Salad

Icebox Pickles (Icebox is a refrigerator and yeah; I had to squeeze one pickle recipe in)

Cucumber Salad – the basic

Cumber & Blackberry Salad

Fresh Tomato, Cucumber & Feta Salad

Julia Child’s Baked Cucumbers

Cucumber Melon Salad with Chile and honey (yeah, lots of salads)

And of course Cucumber Sandwiches

Pimm’s Cup Note: British lemonade is fizzy and not like American lemonade. Try something like sprite or use lemonade and add carbonated water.

Share your cucumber recipes, OK pickle too, in the comments!

Happy Summer and Enjoy!


I live in Greensboro NC with my husband who is an Environmental Consultant and Geologist and I am a Certified Health Coach. We both are Independent Shaklee Distributors and help people live healthier, greener lives.

Free Health Assessment

#whatsfordinner: Salmon & Grits!

Tonight’s dinner was inspired by Green Valley Grill, in Greensboro, NC and when restaurants are open it will be one of the first places I go!!! MmmmMMMmmm!!

One of my favorite meals is the Grape Leaf Salmon, and while I didn’t have all of the ingredients I had many of them, so we improvised and it was faaaantastic! We played classical music, popped open some wine and pretended to be out! What things are you doing to help you during this time of #stayhome? We find that making a special dinner and creating a special atmosphere from time to time can help.


Menu:

Grilled Salmon: Sprinkled with Ruth Ann’s Muskego Ave Chicken/Fish Seasoning, this is one of our favorite, simple seasonings. We had fairly small pieces of Salmon, each piece was sprayed with olive oil and sprinkled with seasoning and grilled for 2-3 minutes each side.

Grits: We use fresh stone ground grits from a local mill. 1 cup grits to 3 cups water and add a little salt and pepper.

Options: Try adding cheese, a little cream cheese, and butter for a twist – if you want to go crazy!!

Peas and Pine nuts: I toasted pine nuts at 400 degrees for 5 minutes and added the peas tossed in a little olive oil and the Ruth Ann Seasoning (or salt and pepper) to the same pan to cook. After the pine nuts are done, scoop off the pan and leave the peas in 5 more minutes.

Sprinkle the pine nuts on the salmon right before serving.

Lemon Raisin Sauce: by Green Valley Grill This is an easy sauce to make, but called for 1 1/4 cups lemon juice! Which is a lot!! However we happen to have quite a few lemons and limes that were getting a little over ripe, so it was perfect. Our sauce was made with more lime juice than lemon juice and was still really good! Honestly I loooove limes!!!

There was plenty of leftover sauce and I added shallots and one clove of garlic to the sauce and pureed it to use as salad dressing later this week. It is a little sweet because of the raisins and you could add a teaspoon of Dijon mustard or a little balsamic vinegar to the blend. – Play with your food!! It’s fun.

Time: 30 minutes

Ease: Simple

This was a simple meal, but felt like fine dining. Give it a try and Enjoy!

Questions: lisa@yieldingaction.com

Review: King Arthur Flour Buttermilk Pancakes

Recipe Link: King Arthur Flour Buttermilk Pancakes

Time: 45 minutes, includes 15 minute rest time

Ease: Simple

Review: Carb haters may skip this post (but if you don’t….I won’t tell). Hey, we are living in weird times if you need a pancake, who am I to judge??

If you think you would never be able to make pancakes without a mix, this recipe will change your mind. It was easy to make and they were delicious! The directions are clear and the recipe turns out the way it was described. I recommend getting all of your ingredients prior to cooking and measure them out and have them ready to go – mise en place.

I use a non-stick electric griddle for pancakes, but I’m not a big fan of Teflon because of the risk of leaching “forever chemicals”, PFAS into the food. I use this one non-stick item for a few things and that’s it.

If you are using a non-stick pan make sure to keep the temperature around 350F, the coating begins to deteriorate as it reaches 500F. You are likely to never reach this temperature, but sometimes we get distracted and leave a pan on the eye (burner) and allow it to overheat. Secondarily, if your oil begins to smoke it releases toxic fumes and free radicals which can be damaging to your health, so always keep an eye on your pan.

If I use a regular frying pan and make them on the stove, the first pancake is always the sacrifice to the pancake god, burnt on the alter of Kitchenaid. The blessing of perfect pancakes is only complete once the burnt offering is consumed by the great an might (old and sweet) Sasha Dog (or whatever your pet is named). If you burn the first one…or two, don’t worry, the rest will be perfect. As in life, adjust the heat and keep going.

Once you are comfortable with the recipe as written, try adding things like rolled oats, nuts, berries, other flours, extracts, etc. and experiment with flavor.

This morning I altered the recipe. For the 2 cups of all purpose flour I used 1 cup all purpose flour, 3/4 cup Spelt flour, and 1/4 cup Kamut flour. The recipe will be just as delicious with regular all purpose flour.

Tip: If you don’t have buttermilk use 1 Tablespoon of white vinegar or lemon juice per cup of milk. Mix well and let stand 5-10 minutes to thicken. Yogurt or Sourcream may also be used as a substitution.

And just so we don’t just pick on carb haters; fat haters you should know we poured yummy hot butter all over the finished pancakes and they were great! Oh and sugar haters, these are best with 100 pure maple syrup (still a sugar). Food haters unite!!! Join the eat real food revolution and drop your hate!!! #eatrealfood

Enjoy!


To learn more about the dangers of PFAS read this great blog post by my awesome hubs. PFAS, What’s All the Fuss About.


LHi, I’m Lisa and I’m an Independent Shaklee Distributor and Certified Health Coach. My absolute joy is partnering with people to realize their own self value and learn to live healthier lives. I believe that as we love ourselves we are loving to ourselves and from there we are more able to eat well, exercise, and take care of our physical selves. It is my goal to touch the lives of others and help people live healthier lives longer!! Through Shaklee I have an excellent partner that shares my passions of environment and health and I look forward to sharing that with you. 

Visit my other websites:

Yielding Action Health Coaching

Environmental Friendly Products: Shaklee


Feel free to leave your comments or reach out to me at lisa@yieldingaction.com

Review: Minimalist Baker, Spicy Jackfruit Tacos

Spicy Jackfruit Tacos (click for the recipe)

Time: 40 Minutes

Ease: Simple (Don’t be afraid of the Jackfruit)

Serve:  2-4

Review:   One day I was walking the aisles of Trader Joes and saw a can of Jackfruit. I’d heard of Jackfruit before, but wasn’t sure what to do with it and my good pal Google suggested that I try the Minimalist Baker’s recipe. I’m a big fan of hers so I gave it a try!!! WOW, I’m so glad I did! This is one of our favorite recipes and a “go-to” when we just want a quick meal.

This recipe was a little too spicy for me, but can be adjusted with your seasoning. Other than the heat level, the recipe works well. It is easy to make, well described, and full of flavor. My meat loving guy really likes this recipe!! #win

One thing to note is that canned Jackfruit has very little nutritional value. The can from Trader Joes has 7 grams of fiber, 135 mg of potassium, and 300 mg of sodium (rinse well). You can beef up the nutritional value by adding a nice salad with chopped veggies, and/or adding beans to the tacos.

Tips: Try making this into Jackfruit quesadillas. After making the recipe above, add it to soft tortillas filled with your fav cheese and gently grill both sides.

Serve with your favorite toppings. We added sour cream (it was hot and this helped cool it) and sliced avocado.

This recipe can be very spicy; add adobo and spices to your taste and not to the recipe. Feel free to ad-lib a bit too. I added sautéed peppers and onions to the recipe and it was great.

Enjoy!

Please Set the Table

By: Lisa Wright Burbach

We are empty nesters and we sit at the table to eat dinner! Crazy right? -No, it’s connection. I love setting the table and sitting down to a yummy meal and to discuss the day, the future, and just life in general. We take a tip from other countries who celebrate meal time, family and who savor the meal, drink in the aromas, and visit with each other. It’s a relationship table.

I’m from the South and being able to set a proper table is an exam you have to pass to be able to own a string of pearls. It’s serious business!! And I’m grateful for it. I’ve been known to set the table with water glasses, wine glasses, dessert forks, the whole thing for nothing more elegant than sloppy joes.

In addition to setting the table for my family I find that setting a full and proper table when we have company makes them feel pampered and cherished even if they are simultaneously intimidated by it. It’s ok, you really can use the cloth napkin; they wash. Oh and start from the outside and work your way in with the silverware, but don’t worry; there is no test and I promise not to talk about you after you leave. “Van!! Did you see them eat that salad with their dessert fork!! Why I declare! I believe I will just have to set a spell and recover“. No, it will be fine, just eat and enjoy. (To you Northerners, the pearl thing was a joke).

I understand this next statement may be “outdated thinking”, but I believe it is true. When I was 20 and elderly woman told me “Use the China and crystal when you don’t have company-there are no more important people to be seated at your table than your husband and your family.”. It was great advice and I took it to heart. When my kids were small we used china for snacks; my 25 year old son eats snacks on china to this day. A conversation I will need to have with my future daughter-in-law I’m sure.

Try setting the table before you start cooking dinner it will help you feel organized and ready to go; better yet, get the fam involved and have them set the table! Not sure what to do? Here is a How-To from Martha Stewart and one from Real Simple.


RECIPE REVIEWS:

1.  Sweet Potato Soup w/ Blue Corn Tortillas by Bobby Flay/foodnetwork:  Note, the chipotles in adobo sauce can be very warm and you may need to make adjustments up or down based on your family/guests.

Time: 1 1/2 hour

Ease: Simple to moderate

Result: Most everyone loved this, not everyone.  It has combination of spicy, sweet, and smokey.  I will make this again. Serve with cornbread and a nice green vegetable.

2.  Skillet Lasagna:  Use the link as a guide, but feel creative with this one.  I used Newman’s own spaghetti sauce because I had it on hand, I also used spinach pasta in place of lasagna noodles for the same reason.  No reason for things just to sit in the pantry.

Time: 30 minutes

Ease: simple

Result: Turned out nicely, tasted about like you would expect.  We enjoyed it. Serve with steamed green beans or a salad.

3. Quiche: NOTE:MAKE DAY AHEAD FOR BEST TEXTURE. (we didn’t, but I recommend it.)This was a base for me and it takes a lot of work and hopefully Thomas Keller will never read this blog, because I am sure he will cringe repeatedly.  Apologies to great chefs for all that I am about to say for the sake of the basic home cook. First I used a store bought pastry; not the one in the tin, but the Pillsbury one you roll out. Next instead of mushrooms I used broccoli and caramelized onions. Don’t be afraid of caramelized onions, if you start it before anything else you will have sweet, browned, delicious onions by the time you are ready to use them. Lastly, for some reason I do not own a blender and had to make do with the magic bullet, soooo It could have gone a little better. But, even unskilled, ill-prepared this was so yummy!

Time:  2 hours prep & cooking and overnight resting

Ease: complicated

Result: Worth every minute of time.  This quiche is taller than most and great flavor and texture.

5.  One-Pot Sticky Chicken Wings I already had chicken breasts that I had frozen when they were on sale, so instead of wings I used chicken cut into nugget sizes.  I also had run out of star anise and used some anise seeds and it worked fine.  Mirin, oyster sauce, Thai pepper paste and Sake can be found in the ethnic section of many grocery stores. Udon noodles may be found a Whole Foods or ethnic groceries-spaghetti can be substituted. 

Time: 40 minutes

Ease: simple-moderate

Result:  My husband and I loved this meal and will eat it again.  I think this will become a family favorite.  To make it fun I served it with chopsticks on china of course.

A few more things: I buys spices from places like Whole Foods and Savory Spice Shop and find that I can have fun with exotic spices without spending a fortune.  I usually spend less than $2.00.  If this week sound intimidating keep checking back.  Some weeks I go crazy on the experimental side and other weeks its just the basics.  After a month or so you should see a variety of recipes ranging in difficulty, price, and time.  There will be something just your speed.

Have fun, try something new and please set the table.

Leeks: What to do with Them

Do you say “What the heck is a leek?” “What do I do with them?”, or maybe you just thought they were fat green onions? Maybe you are already a Leek aficionado, whichever one you are you should know they are just plain good for you!  Leeks are milder than onions and a great choice for people who want the flavor, but not so strong.  So let’s talk about leeks!

What are they: Leeks are classified as Allium amperloprsum var. porrum or also as Allium porrum, they are part of the onion family and have been consumed for at least 4000 years. Leeks have even been found in dried form in Egyptian tombs! Today Leeks are eaten nearly the whole world over.

Why eat them:

  • Rich in Vitamins A, C, and K
  • Good source of fiber
  • Contain Iron and Manganese
  • High in Potassium
  • Source of Vitamin B6
  • Contain Inulin which helps our mood
  • Good for digestion
  • Can help eyesight
  • Foods from the Allium family have been shown to help prevent certain cancers
  • Contain Organosulfer compounds which are helpful in lowering Blood Pressure and Cholesterol levels

Who Knew?

  • Ladies would slip a Leek under their pillow in the Middle Ages because it would help them dream of their future husband!
  • Historically leeks have been used by herbalists to treat parasites, inflammation, as a Vasodilator, antispasmodic and other uses similar to the use of garlic.
  • Nero ate so many leeks that his nickname was Leek Eater (Porrophagus). He believed it would improve his singing voice
  • Aristotle believed the Partridge had such a clear voice because of a diet of leeks

What to do with them:

Leek Recipes:

How to cut and clean Leeks.  Because of the size and layers dirt gets trapped between them, always clean before use.

Enjoy!

Share your Leek recipes with us!  Tag us on Instagram, Facebook, and Twitter #yieldingaction

Also check out my other blog co-written with my husband at https://yieldingaction.com/blog 


Hi, I’m Lisa and I’m an Independent Shaklee Distributor and Certified Health Coach. My absolute joy is partnering with people to realize their own self-value. I believe that as we love ourselves we are loving to ourselves and from there we are more able to eat well, exercise, and take care of our physical selves. It is my goal to touch the lives of others and help people live healthier lives longer!! Through Shaklee, I have an excellent partner that shares my passions of environment and health and I look forward to sharing that with you.

Get your free Health Assessment Here


 

A Look at Superfoods: Garlic

Superfoods: Garlic

superfood-garlic

This Week’s Featured Superfood: Pomegranate

TRIVIA

  • The Fear of garlic is called Alliumphobia

WHAT’S IN IT FOR ME?

Garlic promotes endothelial health – This helps keep arteries from getting stiff.  The endothelium is an important part of our blood vessels, working ike a pharmacy to our bodies.  Just as long as you don’t block it with plaque.

Cardiovascular heath – Increases HDL while lowering LDL, lowers Triglycerides ,lowers blood pressure, and lowers platelet aggregation

Decrease inflammation – Contains a unique suffer compound which reduces inflammation

May improve bone health due to the zinc, manganese, and b6

Reduction in Stomach Cancer – A study in 2014 of the Korean population who consume garlic daily.

Manganese –  Benefits bone formation, balance of sex hormones,  important in thyroid function, absorption of calcium, metabolism of fat and carbohydrates, helps the immune system, and is important to function of connective tissues.

Fiber – fiber is an important and necessary part of our diet and most of us don’t get enough. Known as roughage or bulk it is the parts of fruits, vegetables, whole grains, and legumes that our bodies can’t digest.  We need both soluble and insoluble fiber to be health.  soluble fiber dissolves in water and becomes gel like and helps our glucose levels and cholesterol.  insoluble fiber helps our digestive system move along and bulks up our stool.  fiber helps our bowl movements be regular, lower cholesterol, maintain blood sugar levels, and provide satiety which can help control our weight.

B6 – protects the immune system, helps with PMS, has positive effects on metabolism, and is beneficial towards mental disorders, kidney health, hormone balance, helps adrenal function, helps in the the production of neurotransmitters

Selenium – Our bodies need only trace amounts, but it plays an important role of preventing cellular damage from free radicals and supports a strong immune system.

Summary: While I wouldn’t expect to ward off vampires there are many great reasons to eat garlic!  Garlic is an anti-inflammatory, anticoagulant, and anticancer superfood powerhouse and studies are still being done which show it may help protect against Alzheimers too.  Keep in mind that the more you cook it the lower the benefits and that for some it can upset the gut. Garlic in large doses  can reduce blood clotting so people taking anticoagulants should consult their physician.


RECIPES

How to Roast Garlic – The Kitchn

Garlic and Rosemary Grilled Chicken with Scallops – Bon Appetit

Roasted Garlic Soup – Guy Fieri

Garlic Roasted Potatoes – Ina Garten

Wok Fried Shrimp with Garlic – Saveur


A 16 week look at Superfoods

What is a Superfood?  A superfood is defined as a nutrient-rich food considered to be especially beneficial for health and well-being – Mcmillian Dictionary.

Dr. William Sears, in his book Prime Time Health, describes Superfoods as:

  • Nutrient Dense
  • Nutrients that have proven benefits
  • Made by nature, not a factory
  • Taste good & satisfying
  • May be able to be prepared in a variety of ways
  • Contains no ingredients harmful to health

While we receive vitamins, minerals, proteins, and essential fats from our foods, some foods have been proven to provide extra health benefits, these foods are the superfoods. They have properties that  may be anti-inflammatory, anticancer, and anti-Alzheimer, lower highs, and raise lows in our body.

Let’s be clear, when I say superfood I do not mean magical foods that cure-all, nor do I  mean a diet consisting of one food, like the old “Grapefruit Diet”.  The truth is, that these foods work best when part of a healthy, whole food, plant-based diet full of variety and by diet I mean lifestyle eating habits, not a short-term solution.  Just eat food that rots, but eat it before it does!


Sources

Inflammation Solution By Dr. William Sears copyright 2015

https://authoritynutrition.com/11-proven-health-benefits-of-garlic/

https://en.wikipedia.org/wiki/Garlic


Lisa received her Health Coach Certification from the Dr. Sears Wellness Institute, founded by world-renowned physician and author, Dr. William Sears. The Institute is a leader in science-based health and wellness education that focuses on the four pillars of health; Lifestyle, Exercise, Attitude and Nutrition (L.E.A.N.). A certification by the Dr. Sears Wellness Institute is obtained only after completing the extensive course work and meeting all requirements. Once certified, a Health Coach possesses the knowledge, tools and resources to make a positive difference in the health of others.

The information in this blog is educational and not meant to diagnose, treat, or mitigate symptoms.