Now that I’m officially a year older, I’ve been thinking a lot about things I can do to slow down the aging process. Not that I want to be 30 again – because to be honest I like where I’m at. I just want to feel better, look better and stay energetic for the next 42 years. (Or more! My Great Grandmother lived to 102 and lived by herself and drove into her late 90’s.)
Obviously diet is a key factor in aging. Truth be told, since Skye was born, I’ve been having a weird relationship with food. I’ve talked a bit about her sensitive digestive system. She’s very gluten and soy intolerant, neither of which where a big deal for me. What did rock my world was the fact that she doesn’t tolerate beans well and also took exception to my kale chip obsession and any major greens intake.
To me, these are two things that I just don’t want to live without. Now I get the whole Paleo thing about beans – should we really be eating something that can cause so much, um disturbance, in our digestive systems? Is this our bodies way of telling us something is wrong?
I’m not a nutritionist, so I can’t answer that question, but I do know that without beans and greens in my diet those first three months, I became very run down. Anemic. (At one point I counted over 100 bruises.) My B12 deficiency became evident by my moods if I went too long between shots. Some days I’d be a hormonal mess and hubby would just look at me blankly and say “time for a shot!” (Though in fairness since B12 isn’t found in plant based foods, this was most likely due to the drain of breastfeeding, pregnancy after 40, etc.)
I started craving things that I don’t even like and getting a very strong feeling that I should be adding more healthy fats to my diet. (But what is a healthy fat? Obviously walnuts and avocados are good. One book says olive oil is great, the next says it is poison!)
Now that I’m able to get back to eating like myself a bit more, I’m feeling that I really need to step my diet up a bit to get my energy levels back up. Problem is, there is so much confusing information out there, it’s pretty hard to know just what healthy is anymore. Does anyone else get completely frustrated when they read two books from completely different view points, both backed by completely different “science” and coming to completely different conclusions about what healthy looks like?
Beans are necessary for health. Beans are the devil. Eat your veggies. Too many veggies are cause gastric distress. Include as many (gluten free) whole grains in your diet as you can. All whole grains are evil. Vegan. Vegetarian. Paleo. (No quinoa! That can’t be good!) Weston Price.
I could go on, but I think you get my point.
Ultimately, I think we all have to figure out what works best for us at a given point in our lives and that is what I’m working on now.
I’d love to hear what works for you.
In the mean time, I’m really excited to have Lee here from Fit Foodie Finds, sharing a recipe that you guys are going to love. I’m not sure it get’s much better than this. Guilt free, healthy and delicious! Talk about the perfect football food! I feel so lucky to have connected with her this week because although I am decades older than she is, we are kindred spirits. She is a self employed entrepreneur, doing what she loves as a career and making things happen. Like me, she is committed to living an uncommon life. I so admire someone who figures out what they want at an early age and having the gumption to make it work. Make sure you check out her website!
- Quinoa Salsa
- 1 cup cooked quinoa ~1/2 cup dry quinoa + 1 cup water
- 3 large tomatoes diced
- 1/3 red onion finely diced
- 1 can sweet yellow corn
- 1/4 cup fresh cilantro chopped
- 1 t salt
- 1/2 lime juice
- optional: 2-3 tablespoons finely diced jalapeño
- optional: 1 can black beans
- Baked Corn Tortilla Chips
- 8 corn tortillas
- nonstick cooking spray
- garlic salt to taste
- salt to taste
- Quinoa Salsa
- Begin by cooking quinoa. In a medium size pot, bring 1 cup water and 1/2 cup quinoa to a rolling boil. Then, turn down to simmer and cover for about 15 minutes or until all of the water is evaporated. Transfer quinoa into a tupperware and place in refrigerator to cool.
- Next, prepare veggies. Finley dice tomatoes and onion and mix together in a large bowl. Then, chop fresh cilantro and add to mixture along with a can of corn. Once the quinoa has cooled, add into mixture and give a final mix.
- Season with salt and lime juice.
- Baked Corn Tortilla Chips
- Preheat oven to Broil. Then, spray a baking sheet with nonstick cooking spray and set aside.
- Next, using a pizza cutter, slice mini tortillas into 6 different pieces each. Then, arrange them on 2. the baking sheet so that they are not touching.
- Next, lightly spray chips with nonstick cooking spray and sprinkle on garlic salt and/or normal salt to your preference.
- Broil the first side for about 2-3 minutes watching it very closely. Once it begins to turn brown, remove from oven, flip, and put back in for an additional 1.5 - 2 minutes. Again, make sure you keep a close eye on them so that they don't burn!
- To serve
- Serve the chips with the salsa. Top with cheese if desired and enjoy!
Recipe NotesServings 8, Calories 181, Fat 2.4g, Carbohydrates 36.3g, Protein 6.2g, Cholesterol 0mg, Sodium 326mg, Fiber 5g, Sugars 3.7g, WW Pts 5
Lee Hersh is the founder, recipe creator, and photographer behind Fit Foodie Finds, a blog devoted to healthy living through nourishing recipes and occasional (and necessary) indulgences.
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