The Brain And Longevity

I teach my son about good health and longevity every day. One of his favorite foods is sardines. It was also one of his lolo’s (grandfather in Filipino) favorite foods. His lolo lived to be 107 years old and even near the end of his earthly life he was very sharp and aware. His memory was impeccable as he would perform memory games every night before going to bed.

Sardines is serious brain food. Why do you think many people living in the Mediterranean are blessed with long, happy lives and great brain health? They enjoy seafood including sardines. I introduced my son to it at a very early age and he loved it! But I feed him quality sardines that’s BPA free and sustainably caught. I like the brand Wild Planet. I don’t mind paying a little more because I know that I’m feeding my family the good stuff.

Invest in high quality, organic, chemical free food and you will notice a difference in the health of yourself and your loved ones. Alzheimer’s and dementia are no longer health issues for the elderly. More and more young people in their 20s and 30s are suffering from brain fog and memory problems. We have choices. Make the ones that will help you in the long haul and help sustain good health and happiness.

Mushroom And Beef Stroganoff

One of the neat things that my family and I did this summer was participate in the Open Farm Day event in Madison County in Central New York.  We spent a whole Saturday visiting three local farms in our area.  

My main interest for this event was to see the mushroom farm Fruit of the Fungi.  Since it's hard to find local, organic mushrooms the idea of touring this mushroom farm was such a unique opportunity I couldn't pass it up.  

If you've been following me for a while you know about my fascination with mushrooms.  Why mushrooms?  Mushrooms are medicinal.  There are certain ones that will help control blood sugar and even help ward off cancer.  Mushrooms are certainly one of Mother Nature's gifts to us.  

Fruit of the Fungi has been growing a number of certified organic mushrooms like shiitake, reishi, lion's mane, and king trumpet for ten years.  They also sell a wonderful variety of mushroom powders and dried mushrooms.  I love the versatility of the mushroom powders. I have been adding it in a lot of my dishes.  I've even used the powder as a gluten free breading for tuna cakes.

One of the perks that I got from visiting Fruit of the Fungi besides seeing how they grow their mushrooms was picking up some of their delicious mushroom recipes.  One of the recipes that I had to try right away was their stroganoff recipe.

This recipe is a winner!  You can make adjustments when needed or to one's preference.  This recipe can be prepared dairy free and gluten free.  Mushrooms really make this meal packing it with so much flavor.  I like using shiitake and cremini mushrooms.  I've tried other combinations but that's my personal preference.  The original recipe called for venison but I used grass fed sirloin steak instead.  I've also used grass fed tenderloin and that works great, too.  

I like to use local organic wheat pasta with this recipe.  For those in Central York New my favorite pasta at the moment is Flour City Pasta.  I like fettuccine for this recipe but any one will work really well.  If you would like to avoid wheat, you could use gluten free pasta, organic rice or mash potatoes.  For a gluten free pasta option I've also tried organic quinoa pasta shells by Ancient Harvest.  It's pretty good.  

Since coming across this recipe I've made it several times adding my own spin to it.  I think this is a recipe that really can't go wrong.  Even my four year old can't get enough of it.  Like I've mentioned I love the mushroom powder.  I believe that it helps thicken the sauce a bit.  If you don't use mushroom powder you could add a few tablespoons of pasta water until you like the consistency of the sauce.  Give this recipe a try and let me know what you think.  I love this recipe and I hope you and your loved ones do too!

---

Mushroom and Beef Stroganoff

Ingredients

3 tbsp grass fed butter or ghee

1 tbsp extra virgin olive oil

1 onion, chopped very small

Freshly ground pepper

Himalayan pink sea salt

1/8 to 1/4 cup red wine or brandy

4 cups shiitake and cremini mushrooms (and/or mix with king trumpets and oysters)

1 lb grass fed sirloin steak, grass fed tenderloin, or venison, cut into thin strips

2 tsp garlic powder

1 tbsp mushroom powder

1 cup homemade beef or mushroom stock

1 cup organic crème fraiche or 3/4 cup organic sour cream (dairy free sour cream is available at health food stores if you're on a dairy free diet)

1 tsp brown mustard

3 or 4 sprigs flat parsley, chopped

Directions

Heat oil and butter in a cast iron pan and saute onions for about 5 minutes.  Add mushrooms and continue to cook until mushrooms are just tender.  Remove and set aside.  Add cut steak to the same pan and quickly fry for 3 to 5 minutes.  Add salt, pepper, garlic powder, and mushroom powder.  Add wine and continue cooking until alcohol burns off.  Scrape the bottom of the pan with a spatula to release all the brown bits, they will add flavor to the sauce.  Add the stock.  Put onions and mushrooms back into the pan and cook for about 3 minutes until everything is heated through and slightly bubbling.  Stir in crème fraiche and mustard well.  Add the parsley.  Serve with pasta, mash potatoes or rice.  Enjoy!

Central New York Favorites

Fruit of the Fungi  You can order their mushroom powders and dried mushrooms on their website.  I highly recommend.  They can also be purchased through Greyrock Farm's CSA program as well as the CNY Regional Market.

Flour City Pasta  I love the texture of this pasta and that it's local and handmade the old traditional Italian style.  I get mine at Greyrock Farm.  

MacDonald Farms Mom's Mustard  I never liked mustard before until I tried this brand.  It's so delicious.  It can also be found at Greyrock Farm.

Resources for Clean Eating

My 1 Month Health Coaching Program

Advanced TRS

“Mushrooms are medicinal. There are certain ones that will help control blood sugar and even help ward off cancer. Mushrooms are certainly one of Mother Nature’s gifts to us.”

---

Affiliate Disclosure - This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

The Kitchen

Magic happens in the kitchen every day.  It's where I have my creative space -- my space to dream up good things to eat for my family.

In my youth I was fascinated by world class cuisine and the very best restaurants in the top, most exciting cities, and to some degree I still am.  I remember my dad talking about eating the most delicious Australian lobster he had ever eaten in Japan when he was in the Navy in the 1960s.  I dreamt of delightfully partaking from course to course and even experienced some delicious meals at well known restaurants.

Many things have changed for me and my family.  We are at a stage in which we listen to our bodies.  For us food is information and it is powerful medicine.  We have totally embraced a clean diet for life.  (I don't buy ketchup or salad dressings.  I prefer to prep and mix them myself.)

Though I am satisfied with most meals that I make I sometimes fumble and am disappointed.  But that's the journey that takes place in the kitchen when you're a newbie like me.  I'm grateful for every moment good and not so good because I get to learn and get better at my place in the kitchen.

It has been a long road for me.  I remember the days when I would buy boxed meals and pretty much eat anything at my favorite places.  Back then my stove top was almost always so spotless.  In my first two months of being a newlywed, I never stepped foot in the kitchen to cook.  My poor worried husband cooked all the meals for two months.  I couldn't even cook an egg then.  Those days are long gone.

Eating clean has so many benefits.  It fuels our bodies with wonderful needed nutrients to keep us healthy and enjoy the food that we partake.  Best of all I get to spend time with my family in the kitchen and always we give thanks for all His blessings.

If you are interested in making the switch to clean eating for weight or health reasons, I recommend taking small steps or else I think it becomes too overwhelming.  If you currently eat out a lot, I suggest choosing one day of the week or weekend to prepare a home cooked meal.  Then, gradually add more cooking days to your weekly plan.  When you have extra freeze the leftovers.  Eventually you'll have home cooked meals every day of the week.  It takes time but patience is key and at the end it's all worth it!

My Top Three Tips In Eating Clean

1. Always choose organic apples and green beans. Years ago when I was interested in healthy living I was dining at my favorite restaurant in Northern Virginia called The Restaurant at Patowmack Farm. I asked the owner Beverly Morton Billand which kinds of produce she would recommend eating organic. She said it's important to always purchase organic apples and green beans because of all produce these two have the most sensitive skins that absorb everything.

2. Get the recipe book Clean Eats by Dr. Alejandro Junger. Learn more about the book here. I've tried many different diets but I've found clean eating the best for me and my family. Many recipes in the book are very simple to prepare as well as delicious and nutritious. Since eating clean I've been able to lose at least fifteen pounds and get my energy back. The book offers recipes for almost every diet out there so there's something for everyone.

3. Try a free month's membership with Thrive Market. Thrive Market is a great place to shop online because the website lists all the ingredients for each product. Though we buy mostly organic, non-GMO pantry staples from Thrive Market, I still review the labels because even though the packaging says "organic" or "non-GMO" it may still contain undesirable ingredients. See some of the ingredients I avoid in my Be A Label Reader article. We enjoy membership with Thrive Market for the savings and convenience. I highly recommend.

Eating clean does not need to be complicated; instead it can be simple and delicious.  Eating clean is like giving yourself a massage.  In fact, you give your body an internal massage.  By eating clean, slowly chewing food, and consuming lots of alkaline water with lemon (this is my favorite water brand), it is possible to transition to a clean diet to maintain good health for you and your loved ones.  It is about carefully making healthy choices one step at a time.  

Resources for Clean Eating

My 1 Month Health Coaching Program

Advanced TRS

“For us food is information and it is powerful medicine. We have totally embraced a clean diet for life.”

---

Mrs. Patmore Would Be Proud

Just a couple of weeks ago I found inspiration around the kitchen and whipped up something really good.  As I was serving it and my husband took his first bite, he looked at me and said, "Mrs. Patmore would be proud!"  

If you're a Downton Abbey fan you would understand where Martin is coming from.  He loved watching the wonderfully scripted TV show and was sad to see it go.  Mrs. Patmore certainly served some delicious looking meals for the Crawleys and their guests.  We miss her and the whole Downton Abbey cast of characters.

What makes this entree special is the sauce.  It's a lovely pistachio cream sauce that can be served with any white fish or vegetables.  I used the liquid portion of a can of coconut milk (I like Native Forest because it's BPA-free.)  I also added nutritional yeast which is a deactivated yeast seasoning full of lots of vitamin B and other minerals.    It's great for vegans, vegetarians, and anyone who avoids dairy but want that cheesy flavor.

This dish is a complete meal full of wonderful goodness.  It has protein, flavorful mushrooms, healthy dark leafy green vegetables, and good grain.  We eat a lot of mushrooms and dark leafy greens as they can help prevent and even fight cancer and other illnesses.  You can also substitute the millet grain for another healthy grain like quinoa and amaranth.  Find them in the organic section of your local grocery store or at any health store.  We hope you delight in this meal as we did!  May we all be inspired to cook like Mrs. Patmore and feed our loved ones with deliciously enticing, healthy food.

---

Pan-Fried Haddock With Mushrooms and Pistachio Cream Sauce

Ingredients for the Pan-Fried Haddock

1 large garlic clove minced, about 1 tbsp

1 cup or more mushrooms any variety (shiitake, cremini, etc.)

2 organic green onions, sliced thinly

2 tbsp organic parsley chopped, divided

1 lb wild caught haddock fillets or any white fish

2 tbsp extra virgin olive oil (I prefer cold pressed and organic)

2 tbsp avocado oil (I prefer cold pressed and organic like Bella Vado)

2 tbsp goat butter (I like St. Helen's but if not available you could just sub more avocado oil)

1 or 2 bunches of dark leafy greens, chopped (collard greens, swiss chard, etc.)

Himalayan pink sea salt to taste

Freshly ground pepper to taste

1/4 cup chicken bone broth (preferably organic like Pacific Foods) or homemade

Directions

Add 2 tbsp extra virgin olive oil onto a cast iron pan to sauté half of the minced garlic for a minute or till fragrant.  Save the other half for later.  Add the mushroom and sauté for a few minutes to soften.  Remove from pan and set aside in a bowl.  Sauté the green onions till softened.  Set aside in a separate bowl.  Sauté the dark leafy greens till softened.  Set aside in a separate bowl.  Use the same cast iron to cook the haddock.  Set the oven on broil at 550 degrees and adjust the rack to the top.  Wash the haddock well, dry with a paper towel, then salt and pepper the fillets.  Add the avocado oil and goat butter in the pan and set between low and medium heat depending on your stove top.  Pan fry the fillets with the skin down for about 5 minutes or till crisp.  Sprinkle the sparsely on top of the fillets,  Place in the oven for about 2 minutes to broil the fish.  Turn off the oven and continue cooking on the stove top.  Add the chicken bone broth which should cover the pan and sizzle.  Add the mushrooms back into the pan, over the broth.  Cook for just a couple more minutes.

Ingredients for the Millet With Green Onions

1 cup millet

2 cups filtered water or more depending on how the grain cooks on your stove top

Pinch Himalayan pink sea salt

Directions

Use a pot with a lid and add all ingredients in.  Bring to a boil and then simmer and cover the pot for about 30 minutes.  Watch if it's your first time.  When done fluff up the millet with a fork and mix in half of the sautéed green onions.

Ingredients for the Pistachio Cream Sauce

1/3 cup raw pistachios (not roasted)

1 tbsp parsley chopped

1/2 tbsp minced garlic

1/2 tbsp nutritional yeast (I like Bragg's)

1/8 cup filtered water

1/8 cup rice milk

1/8 cup coconut milk (I used the liquid portion of Native Forest)

Pinch Himalayan pink sea salt

Pinch freshly ground pepper

Directions

First pan roast the pistachios on a cast iron pan for a couple of minutes.  Next add all ingredients into a high speed blender and puree or use dip setting.  

Nicely plate everything and enjoy!

---

Favorite Brands

 Coconut Milk Nutritional Yeast Millet Quinoa Amaranth Avocado Oil Chicken Bone Broth

& 

Resources for Clean Eating

My 1 Month Health Coaching Program

Advanced TRS

“May we all be inspired to cook like Mrs. Patmore and feed our loved ones with deliciously enticing, healthy food.”

---

Affiliate Disclosure - This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Strawberry Cake

When I was a child I loved strawberries.  My mom would take my brother and me to a farm to go strawberry picking.  I would pick every one I saw, both red and green ones, and eat them right there in the field.  When I was older, I also loved strawberry ice cream.  It was the one flavor that never disappointed me.   

Today marks Dios Ti Agngina's first anniversary so happy birthday to my blog!  And of course my family and I  will celebrate with a strawberry cake that's gluten free and refined sugar free.

I've been experimenting with different gluten free flours.  One of my favorites is millet flour which can be found in most grocery stores and health food stores.  I really like millet because it is high in fiber, protein, iron, magnesium, and potassium.  It also has silica which is great for keeping bones flexible as we age.  Millet has properties that help support the kidneys as well as the stomach.  It's also wonderful for digestion and morning sickness.  

Besides being absolutely delicious, I really like this strawberry cake recipe because it can be changed depending on your taste.  Try substituting peaches when peaches are  in season.  If you don't want your cake too sweet I suggest using coconut sugar instead of maple syrup.  Also, if you prefer to go dairy free use coconut oil or a light extra virgin olive oil instead of ghee.  For more whipped coconut cream, use two cans of coconut milk (separate the cream from the liquid) and double the other ingredients.  I would add a layer of cream in between the cakes too!    

Happy birthday Dios Ti Agngina!  May you have many, many more!

---

Strawberry Cake

Ingredients

For the cake:

2 cups almond flour (or all purpose gluten free flour for a nut free cake)

1/2 cup millet flour

1/4 cup coconut flour

3 organic or pasture raised eggs

1/3 cup maple syrup (or coconut sugar for a less sweet cake)

1/4 cup melted ghee, coconut oil, a light extra virgin olive oil

1/4 cup canned coconut milk, half liquid and half cream (I like Native Forest, classic)

1 tsp vanilla extract

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp Himalayan pink sea salt

A little over a cup chopped organic strawberries

1 tbsp maple syrup

1/4 tsp cinnamon

For the whipped coconut cream:

Remaining coconut cream from the canned coconut milk (save the coconut water for shakes)

1 tbsp maple syrup

1/4 tsp vanilla extract

Directions

In a small bowl let the strawberries and maple syrup soak.  Whisk the dry ingredients together in a large bowl - almond flour, millet flour, coconut flour, baking powder, baking soda, salt, cinnamon, and coconut sugar (if you are using this instead of the maple syrup).  Melt the ghee or coconut oil in a small pan.  Add the ghee to the dry ingredients.  Next melt the coconut milk and add that to the dry ingredients.  In a small bowl whisk together the eggs and vanilla extract.  Add the egg mixture to the large bowl and mix well.  If you choose to use maple syrup instead of the coconut sugar, add this now to the mixture.  In a small pan cook on low heat the strawberries and maple syrup and stir for a couple of minutes.  Let the strawberries cool for a bit, strain, and then mix 3/4 of the strawberries into the batter.  Save the remaining strawberries for later.

Grease two six inch cake pans with coconut oil very well.  Put half of the batter into one cake pan and the other half into the other one.  Bake at 350 degrees for 15 to 20 minutes or till done.

Let the cakes cool for about 10 minutes.  Gently remove one and place on a cake platter.  Spread the remaining strawberries on top of the first cake.  Next remove the other cake and gently place it on top of the other.

You will need a mixing machine to make the whipped coconut cream.  Add the remaining coconut cream from the canned coconut milk.  (Save the coconut water for shakes or other recipes.)  Also add the vanilla extract and maple syrup.  Mix until small peaks form. Use a spatula to assist in the process.  Use the spatula to smooth the whipped cream all over the cake.  You could also smooth some whipped cream in between the cakes.  Decorate with fresh fruit or organic edible flowers.  Enjoy!  

Resources for Clean Eating

My 1 Month Health Coaching Program

Advanced TRS

“Today marks Dios Ti Agngina’s first anniversary so happy birthday to my blog! And of course we will celebrate with strawberry cake that’s gluten free and refined sugar free.”

---

Affiliate Disclosure - This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Adobo

In the last month I've been making adobo a lot.  In the past I really didn't crave it.  Adobo has never been one of my favorites,  but this recipe has rocked my world and it will rock yours!  Seriously.

This is a another great recipe from my mom and I thought that it would be a nice gift to share for Thanksgiving.  My dad has told my mom that this is the best adobo he has ever had.  Anyone who knows my dad well knows that he is a downright honest to goodness type of guy.  He doesn't pay a compliment unless he means it.

This adobo recipe came about one day when my mom was trying to use up things in the pantry.  As is so often the case with good cooks, she added an ingredient not typically found in adobo: pineapple juice.  Pineapple juice is simply magic in adobo.  It gives the adobo that special sweetness.      

Another special ingredient in my mom's adobo is saffron.  This enhances  the adobo and gives it an extraordinary flavor.  Just a couple of pinches does the trick.

Try serving this with a little sauerkraut, panfried brussels sprouts, and rice of course.  I really, really enjoy this dish and I promise you will too!

Happy Thanksgiving to all!  As I sit back and think about all the blessings and love that surround me and my family, I'm just awestruck.  Every good comes from the Lord.  He doesn't have to but He does so generously and abundantly.  

As everyone gathers with family and loved ones today, I pray for each one of you.  I pray that our Lord keep you and your families safe, healthy, and abundantly blessed!  Thanks be to God.

---

Rock My World Adobo

Ingredients (I highly recommend using organic ingredients as it tastes better)

2 packs of 12 organic chicken wings and/or drumsticks (Or use 1 pack of wings and 1 pack of thighs)

5 garlic cloves pounded and smashed very well (I use the end of my knife handle)

3/4 cup organic pineapple juice (I use Lakewood Organic)

1/2 cup apple cider vinegar (I use Bragg's)

1/2 tsp pink Himalayan sea salt

2 cups organic chicken bone broth (homemade is best)

3 tbsp liquid aminos (I like Bragg's), tamari, or coconut aminos (I much prefer these options over conventional soy sauce as these are healthier)

3 or 4 bay leaves

10 peppercorns

About 1 tsp freshly ground pepper or to taste

2 pinches of saffron

Directions 

Brown the chicken in a cast iron pan.  Use paper towels to continuously wipe the fat off.  I normally use 3 large paper towels.  Keep turning the chicken and wiping the fat for several minutes.  Once the chicken is brown, push the chicken to the side and add the garlic.  Brown the garlic.  Add the bay leaves, peppercorn, and liquid amino.  Keep stirring.  Add the pineapple juice, apple cider vinegar, salt, and bone broth.  Simmer for about 30 to 40 minutes.  About 10 minutes into simmering add the saffron.  Stir from time to time.  The bones will separate from the meat.  Depending on how saucy you like your adobo, simmer until you have the amount of sauce that you prefer.        

Eat the adobo with organic rice and sauerkraut.  I like Lundberg's organic basmati or jasmine rice (we get organic rice because conventional rice has arsenic) and Eden's sauerkraut.  Also, try it with brussels sprouts.  Find the brussels sprouts recipe below.

---

Panfried Brussels Sprouts

Ingredients

Two handfuls of brussels sprouts

Extra virgin olive oil to coat the pan

Pink Himalayan sea salt to taste

Freshly ground pepper to taste

About 2 tbsp fresh parsley chopped

Directions

Cut the brussels sprouts in half and cook between low and medium heat with some olive oil on a cast iron pan.  Sprinkle some salt, freshly ground pepper, and chopped parsley.  Add a touch of maple syrup or honey.  Use a toothpick to check if they are cooked.  The toothpick will go through.  Enjoy!

Resources for Clean Eating

My 1 Month Health Coaching Program

Advanced TRS

---

“Adobo has never been one of my favorites, but this recipe has rocked my world and it will rock yours!”

---

Affiliate Disclosure - This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Chicken Steak

I'll have beef once in a blue moon but I really do try to avoid it because it's hard for me to digest.  I much prefer chicken, one of my favorite protein foods.  It's one of the foods that helps me keep my energy levels up as long as I balance it with lots of dark leafy greens and other healthy vegetables and fats.  Balance and moderation are key factors for me personally.

Recently I had some baked organic chicken with the skin on, half an avocado, and a lot of stir fried garlicky red cabbage, and I noticed instantaneously how good I felt.  It was an amazing feeling!  The avocado has good healthy fats and the red cabbage is full of glutathione which is probably the most important antioxidant. 

My mom's version of chicken steak is wonderful.  It's very healthy, clean, and easy to prepare.  If you cannot get coconut nectar, real maple syrup works well too.  I hope you like this as much as I do!

---

Chicken Steak

Ingredients

3 small organic skinless chicken breasts thinly sliced

Juice of 5 calamansi or juice of 1/2 organic lemon

4 tbsp liquid aminos, tamari, or coconut aminos (use these options over regular soy sauce)

One large onion sliced into rings

1 tbsp coconut nectar or real maple syrup (I like this brand.)

1/4 cup extra virgin olive oil

Directions

Marinate the thinly sliced chicken breasts in calamansi juice, liquid aminos, and coconut nectar or maple syrup for at least 2 hours.  When ready to fry warm your cast iron pan set between low and medium.  Add the olive oil and fry the chicken until the liquid in the pan dries up.  Add the onions once the chicken is brown and continue to cook until the onions are translucent.  

Resources for Clean Eating

My 1 Month Health Coaching Program

Advanced TRS

“I much prefer chicken, one of my favorite protein foods. It’s one of the foods that helps me keep my energy levels up as long as I balance it with lots of dark leafy greens and other healthy vegetables and fats.”

---

Affiliate Disclosure - This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Super Clean Beef Tapa

My mom reintroduced beef tapa to me this summer.  Let me just say that her tapa is really awesome that I have to call it Super Clean Beef Tapa.  It is out of this world deliciousness!  

My mom was a stay at home mom until my brother and I started school full time.  I remember that she would often prepare beef steak.  She would make it with rings of onion.  This dish is similar but much more addicting.

This beef tapa brought back some nice memories.  Her recipe is all about the marinade.  She likes to marinate her beef overnight with lots of garlic, ground pepper, and organic apple cider vinegar.  No sugar necessary.  The results are marvelous.  If you're a meat lover you will definitely get your craving for beef satiated.

My mom likes to serve the beef tapa with fried rice.  So she simply uses the same pan to make the fried rice to include all of that yummy flavor from the beef.  Instead of achara (sweet pickled green papaya) I prefer to serve it with organic sauerkraut.  I like Eden Organic Sauerkraut a lot.  This stuff makes this whole dish worth it all.  Sauerkraut is a probiotic which means it's one of the best things to keep your gut health in check.  For those who watch their salt intake, take a look at the sodium content.  You could always make your own sauerkraut if you cannot find a low sodium brand.

Always choose grass fed beef.  Organic grass fed beef is the best choice.  

Beef tapa is wonderful for breakfast, lunch, or dinner.  If you need a bit of sweetness in your meal, just add green peas to your fried rice.  It gives it just enough natural sweetness.  Violà!  

Here's the recipe for you to enjoy! Don't forget to use organic, local ingredients when possible.

---

Super Clean Beef Tapa

Ingredients

Thinly sliced organic beef round (Get the largest size available if you want to make a lot!  Trust me, this tapa is so good that you will want more of it.)

4 large cloves garlic, crushed

Freshly ground pepper to taste

1/2 cup organic apple cider vinegar (I like Braggs brand.)

Extra virgin olive oil for frying

Directions

First, freeze the beef so that it's easy to slice thinly.  Once thinly sliced, marinate the beef overnight with the garlic, apple cider vinegar, and ground pepper.  When you are ready to fry your beef, warm the cast iron pan.  Add the olive oil.  Then preheat the oven to broil.  Start frying the beef on medium to high heat, depending on your stove top.   As you fry, keep turning the beef and cook until the liquid dissipates.  Put the pan in the oven to brown the beef for about 2 minutes.  Enjoy!  

Introducing The Joy of Sleep

Is your body asking for more ease and joy this new year?

What if now was the time to enjoy more sound and restful sleep?

Learn more here:

Join by Sunday, January 26, 2020 to get the special promo price!

---

Buy Favorite Clean Products

 Organic Sauerkraut Organic Raw Apple Cider Vinegar

“If you’re a meat lover you will definitely get your craving for beef satiated.”

---

Affiliate Disclosure - This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Hot and Spicy

When my mom recently cooked her sotanghon soup, my mind immediate flooded with Vietnamese soup memories at Eden Center in Northern Virginia.  My most unforgettable memory was eating a sandwich that had the hottest peppers in it.  I had no idea because the store folks didn't advertise that the sandwich was hot.  I took one bite and my ever so sensitive tongue and taste buds were under fire!  I hurriedly ran and grabbed a cold bottle of water from the refrigerator but of course that did not help and my mouth continued to burn.  

My youngest godchild loves hot and spicy food.  God bless him always.  I'm sure he would have loved that hot, spicy sandwich.  His dad is so passionate about hot and spicy and has been talking a lot about its benefits.  Actually, the whole family has a love affair with hot and spicy.  Always, there is hot sauce in their company.  

I think that it's important to vary your diet from time to time.  For me fruits and vegetables with excellent fats, high quality and organic protein, and healthy carbs are necessary in my diet.  As you have read above I prefer not to eat hot and spicy but I think that I should add a little once in a while.  Well-renowned functional medicine doctors like Dr. Alejandro Junger and Dr. Mark Hyman advocate eating spicy foods as long as they do not cause acid reflux.  I have found that some of their recipes incorporate hot and spicy ingredients.  It's best to chew food slowly and listen to your body as your body will let you know what you can tolerate.  

My mom's chicken sotanghon is a very versatile dish that can be eaten any time of the year especially during the cold months.  It's getting cooler in the mornings up north so this is perfect right now.  You can also make it as hot and spicy if you like.

This soup is unique from other soups because of two main ingredients -- saffron and Red Boat fish sauce.  Saffron is used in many Spanish and Filipino dishes like Arroz Valenciana.  It's a very precious ingredient as it is not cheap but it makes this soup really awesome and wonderful.  So I would say get it if you are going to make this soup because  it is so worth it.  The other ingredient that I highly recommend is the fish sauce by Red Boat.  This is the only clean fish sauce that I've come across as other fish sauces have unwanted preservatives and other unnecessary additives.  Red Boat is the Cadillac of all fish sauces.

This recipe is just right as a whole meal in itself.  Be sure to use chicken bone broth to get all the best health benefits.  Making your own chicken bone broth is best.  You can simmer your organic chicken bones for at least eighteen hours in a pressure cooker or slow cooker with your choice of seasonings like onions, garlic and some spices.  This process will crush the bones and break open all the incredible nutrients.  Bone broth is healing food for many who suffer gut problems, flu and cold symptoms.

Warning!  If you end buying your bone broth, it is very important to read the list of ingredients on the package.  I prefer Pacific brand organic chicken bone broth.  Many times the horrible ingredient MSG is deceptively included in many packaged foods.  Several months ago I caught it in a brand of organic chicken broth; the ingredient listing included yeast extract.  Yeast extract is another word for MSG.  My son is highly sensitive to MSG and breaks out in hives so you can imagine my frustration when I learned this.  

Here is my mom's so good for you and warm soup recipe.  This one is a good one to share with the whole family.  Remember to use organic ingredients as much as possible.  Enjoy!

---

Mom's Chicken Sotanghon With Saffron

Ingredients

3.75 oz bean thread noodle, soaked in filtered water till softened, then cut because the noodles are long (I used 1 package of Asian Gourmet Bean Thread Cellophane Noodles.)

4 or 5 medium garlic cloves, smashed and pounded

1 small carrot, julienned

2 small celery stalks, julienned

1 small onion, sliced

A bunch of leafy greens like Chinese broccoli, baby bokchoy, spinach, etc., optional

1 small organic skinless chicken breast, boiled on medium high for about 10 minutes or till chicken is no longer bloody; cooled and then shredded

1 pinch real saffron (I used Spanish saffron.)

4 cups chicken bone broth (I prefer Pacific brand chicken bone broth.)

1/4 tsp ginger, optional, more if you want your soup hot and spicy

Pink Himalayan salt to taste

Freshly ground pepper to taste

Red Boat fish sauce to taste

Directions

Saute garlic till brown.  Then add onions, ginger, chicken, carrots,  celery.  Saute for about 10 minutes.  Season with Himalayan salt, Red Boat fish sauce, freshly ground pepper, and saffron.  Add the chicken bone broth.  Let boil for 5 minutes then add the noodles and boil for another 10 minutes.  Add your greens last and cook for a couple more minutes till wilted.  

For a  spicy version, my godson's dad recommends adding green jalapeños, sriracha, red chili in vinegar, and/or red dried pepper.  

Resources for Clean Eating

My 1 Month Health Coaching Program

Advanced TRS

---

Buy Favorite Ingredients

Spicely Organic SaffronRed Boat Fish SaucePacific Organic Bone Broth ChickenBean Thread Noodles

“It’s best to chew food slowly and listen to your body as your body will let you know what you can tolerate. ”

---

Affiliate Disclosure - This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Soft Shelled Crabs

What can I say?  We are a seafood family.  I remember eating tons of seafood throughout my childhood in Virginia Beach.

My earliest memory of eating seafood was when I was about three or four.  My brother and I loved playing in the den.  One afternoon when it was lunch time my mom hand fed us crab.  She would feed me, then I'd go off to play.  Then she would feed my brother and he would run off to play.  She would alternate feeding us.  We just kept coming back for more crab.  I became an instant fan of crab that day.  The female crabs were my favorite because I loved eating the orange roe inside.  It was so good.

These days I eat more fish like steelhead, salmon, trout, cod, haddock, and halibut.  But from time to time when my mom and dad visit, we get treated to some delicious crab.  This time they brought soft shelled crabs from Virginia Beach.  Lately they have been shopping at Whole Foods but they also like a seafood place called the Dockside Restaurant and Marina on Shore Drive.  

My mom graciously shared her drunken soft shell crab recipe.  It's fantastic and it's perfect for Father's Day lunch or dinner.  Give it a try and treat your dad this weekend with a special meal like this one.

Mom's Drunken Soft Shelled Crab

Ingredients

4 soft shelled crabs (have the fishmonger remove the lungs and clean them for you)

1/2 cup organic extra virgin olive oil

1/2 cup beer

1 organic egg, beaten

1/2 cup organic milk (you could use almond milk or goat's milk if you have a dairy intolerance)

1/2 cup all purpose flour (we used gluten free all purpose flour)

Ground pepper to taste

Dash organic cumin

Dash organic paprika

Dash organic dried parsley

Directions

Heat your cast iron pan.  Give your crabs a bath in the beer for 5 minutes.  Place the crabs on a paper towel.  Next mix the rest of the ingredients together in a large bowl.  Place the crabs one by one into the bowl and roll them in the mixture.  Add the olive oil in the pan.  Once the pan sizzles with a tiny bit of water, place your crabs on the pan.  Cook each side for 3 minutes.  Cook until golden brown but don't overcook them.  Serve with a salad and or nice fresh organic veggies.  Enjoy!

Resources for Clean Eating

My 1 Month Health Coaching Program

Advanced TRS

“We are a seafood family.”

---

Simple Shrimp

My all time favorite shrimp dish growing up was shrimp with lobster sauce.  Since my mom worked long twelve hour days during the week, we ate dinner quite often at a Chinese restaurant called Hunan Garden in Virginia Beach. 

I could never get enough shrimp with lobster sauce.  It was the Chinese equivalent to my favorite Italian dish pasta carbonara.  Without fail, shrimp with lobster sauce was my go to comfort food even throughout my college days.  I was in love with the white creamy sauce.  My mom tried to sway my decision countless times but I just craved it all the time.  There was just something about the divine plump shrimp,  super yummy sauce, and hot rice that I cannot forget.  No other Chinese restaurant has been able to duplicate my all time favorite the way I remember it.

Over the years I developed an intolerance to shellfish.  What they say about eating in moderation has truth.  I can no longer have shellfish as much as I'd love to but I can certainly prepare it for my family and loved ones for them to enjoy.  Anyway, I have had my fill of delectable, scrumptious shrimp throughout my childhood and young adulthood.

I favor wild caught shrimp but you could pick up some farm raised shrimp too.  Recently, I've been serving a dish that I like to call simple shrimp.  It is all about simple high quality ingredients that can be put together in no time at all.  This is my mom's recipe.  She has passed it on to me and I happily pass it on to you.  Serve it with some nice hot noodles, rice, or a beautiful spring risotto with peas and asparagus.  Oh shrimp!  How I miss thee.

Simple Shrimp

Ingredients

A dozen shrimp, deveined and shelled

3 to 4 tbsp goat butter (I love St. Helen's goat butter.  It is so delicious I could eat it by itself!)

1 to 2 tbsp organic extra virgin olive oil, cold pressed

Handful of organic parsley, chopped

3 tbsp garlic minced

Directions

Heat a cast iron pan and add the goat butter and oil.  Allow the butter to melt, then add the shrimp, garlic, and parsley.  Cook the shrimp about two minutes on each side.  Best to serve warm but this can be eaten cold as well.  Don't forget to get all of the sauce off the pan.  It is so good!

Resources for Clean Eating

My 1 Month Health Coaching Program

Advanced TRS

“What they say about eating in moderation has truth. ”

---

The Perfect Pancit

Naturally I grew up eating lots of pancit and Coke.  Whether it was my mom's homemade pancit or store bought from a Filipino bakery, it was always delicious.  We had it for all sorts of occasions especially on birthdays because the tradition is to eat noodles on your birthday for a long life.

For my husband's birthday lunch I prepared clean spaghetti and meatballs from Dr. Junger's book "Clean Eats".  It's quickly become a family favorite, though I did feel a little bad that we did not have pancit.  The truth is I've never cooked pancit maybe because it's always been available to me.  It's strange to say but it's true.

Recently I've been cooking with soba noodles which remind me of the thin pancit noodles called sotanghon.  King Soba is my favorite brand because it is the most clean, organic, and healthy noodle available. You can use them in all sorts of noodle dishes like ramen and pad thai.  It's so versatile and delicious.  

Here I offer you my own pancit recipe that I call The Perfect Pancit.  Most pancit dishes are greasy and salty with possible additives.  My version is totally clean and organic so there are no bad ingredients in this recipe.  I love using avocado oil.  I find that food tastes really good when I cook with it.  I also use a clean fish sauce.  Buy organic and clean ingredients and you will feed your body the very best to maintain a healthy lifestyle.  Pair The Perfect Pancit with a nice glass of kombucha.  

---

The Perfect Pancit

Ingredients

4 cups of filtered water

2 organic chicken breasts, fat trimmed off

1 tbsp onion powder

2 garlic cloves

1 bay leaf

1 tsp dried thyme

Pink Himalayan sea salt or gray Celtic salt to taste

1/4 onion, diced

5 or 6 garlic, finely minced

3 tbsp avocado oil or olive oil

1 tbsp anatto seeds soaked in filtered water for color ( hand squeeze the seeds to get the red color out)

1/2 cup organic chicken bone broth (Pacific brand is clean or make your own)

2 or 3 organic carrots, julienned

2 organic celery stalks, julienned

1 package of King Soba Thai noodles

1 tbsp fish sauce (Red Boat brand) or to taste

Freshly ground pepper to taste

Organic lemon wedges or calamansi

Organic green onions for garnish

Directions

In a large pot add the first 7 ingredients and bring to a boil.  Cover the pot then lower the heat to simmer it for 20 minutes.  Take the chicken out to let it cool on a cutting board and then slice the chicken into small bite size pieces.

Bring the water (used to cook the chicken) back to a boil.  Add the noodles and cook for 2 or 3 minutes.  Put the noodles in a colander and set aside.  You could drizzle some avocado oil or olive oil if you wanted to.

In a cast iron pan add the avocado oil and saute the garlic and onion for about 2 or 3 minutes.  Add the chicken and stir around.  Add 5 tbsp of anatto water and 1/2 cup of chicken broth.  Stir in the carrots and celery.  Add the noodles and continue to stir.  Add the fish sauce and freshly ground pepper.  Stir till well combined.  Serve warm with a squeeze of lemon and green onions.  Enjoy!

Please note:  my pancit recipe is not greasy or salty.  So if you're looking for that type of pancit, you will be disappointed with this recipe.  The idea is to provide clean, wholesome, healthy recipes so I use only the freshest produce possible and ingredients with no additives, preservatives, dyes, or anything artificial.  The products I recommend are among the healthiest and highest quality choices in the market.  

Resources for Clean Eating

My 1 Month Health Coaching Program

Advanced TRS

Favorite Clean Brands

 Himalayan Pink Salt Premium Avocado Oil Organic Chicken Bone Broth Organic Thai Rice Noodles Red Boat Fish Sauce

“Buy organic and clean ingredients and you will feed your body the very best to maintain a healthy lifestyle.”

---

Picadillo (Ground Beef Soup)

If you're looking to lose some weight try eliminating nightshades.  I noticed that while doing the Clean program, I found my stomach decreased in size when I stopped eating nightshades.  Nightshades are not allowed in the diet during the Clean program.  When I reintroduced them back into my diet, the result was an expanded stomach and a feeling of bloating.

Some common nightshades are eggplants, tomatoes, potatoes (not sweet), and bell peppers so I don't eat these too much but when I need to add them in a meal I use very little.

Picadillo is a favorite Filipino dish that my mom would make for me since I can remember.  This is her recipe with a few tweaks in the quest to produce the healthiest Picadillo recipe.  We don't like ours too soupy but if you do feel free to add more water.  Also the annatto just adds color so if you don't have it or can't find it at your grocery the dish will still be yummy.  I also add an excellent ingredient that is wonderful for the gut.  It's called kudzu!  You can look for it at your local grocery or at any healthy store.  I get mine here at Amazon.  

This picadillo was a hit with the whole family!  I hope you try it.

Picadillo

Ingredients

3 tbsp extra virgin organic olive oil

1 lb organic grass fed ground beef

5 - 6 cloves smashed and minced garlic

1/2 of a small organic onion diced

1 small tomato seeded and chopped or 3 or 4 tbsp canned crushed tomato

1 - 2 tsp tamari

freshly ground pepper

1 - 2 tsp local raw honey

1 tbsp annatto seeds soaked in 1 - 2 cups of filtered water (to get the red color squeeze the seeds with your hands until you get the desired red color)

1 or 2 organic carrots cubed

1/3 cup organic red or green bell pepper

1 small potato (optional, I did not put potato in mine)

1 tsp fish sauce (Red Boat brand)

1 cup organic frozen green peas

1 tsp kudzu in 2 tsp of filtered water mixed well (if you want yours thicker, you can add more kudzu)

Directions

Use a covered pot and set it on medium heat.  Put 3 tbsp of olive oil in the pot and first brown the ground beef.  Add the garlic and stir in until fragrant about 30 seconds.  Add the onion and cook until translucent.  Add the tamari and ground pepper and mix. Add the honey and mix.  Add 1 cup of red liquid from the annatto seeds to the mixture and stir.  Add the carrots, bell pepper, tomato, and potato if you want potato.  Keep stirring.  Reduce the heat to a simmer.  Add the kudzu mixture to thicken the sauce.  Then add the fish sauce and mix.  Cover the pot and cook till the vegetables soften.  Add the peas and finish cooking.  Serve with brown or white organic rice.

Resources for Clean Eating

My 1 Month Health Coaching Program

Advanced TRS

 CleanCheck Price Eden Kuzu RootCheck Price Organic Annatto SeedCheck Price Tamari Gluten Free Soy SauceCheck Price

“Picadillo is a favorite Filipino dish that my mom would make for me since I can remember.”

---

Trout Sour Soup (Fish Sinigang)

Sinigang

Trout sour soup

I'm happy to share my very first clean and healthy Filipino recipe, through the courtesy of my mom, my dad's favorite fish sour soup (sinigang).  This recipe uses rainbow trout since my dad loves trout.  If you are new to Filipino cooking, no worries.  This one is very simple and fast to prepare.  However, this one is not your typical sinigang.  We are adding a star ingredient that is super healthy and wonderful for the gut.  It's chickpea miso by South River Miso.  (I went to the website and had mine shipped to me.)  This miso is unique because it is soy-free and gluten-free.  It's a special brand but it's so worth getting it since it is a probiotic and it's versatile in many recipes.  Use it to make soups and casseroles.  Miso needs to be kept chilled in the refrigerator since it is fermented.  This is a delicious and healthy version of sinigang.  My family loves this recipe and I hope you'll enjoy it too!

---

Rainbow Trout Sour Soup

Ingredients

1/4 organic onion chopped

1/2 organic tomato sliced

a small piece of ginger pounded

1 wedge of organic lemon

3 cups of filtered water

1 or 2 rainbow trout filets (you could also use wild caught salmon)

1 bunch of organic spinach

2 tbsp chickpea miso by South River Miso

pink Himalayan sea salt and freshly ground pepper to taste

Directions

Wash the fish and pat dry with a paper towel.  Add salt and pepper.  Add three cups of water, onion, ginger, and tomato to a large pot and bring to a boil.  When the water boils, put the fish on top and allow to boil for 3 minutes.  Add the lemon juice and spinach.  Cook for another 3 minutes or until the fish is cooked.  Gently stir and add salt and pepper if needed.  Turn off the heat.  Finally add the chickpea miso.  This gives it the sour taste instead of the tamarind.  (The miso should always be added last and added when the heat is turned off.)  Serve with brown rice or quinoa.

Introducing The Joy of Sleep

Is your body asking for more ease and joy this new year?

What if now was the time to enjoy more sound and restful sleep?

Learn more here:

Join by Sunday, January 26, 2020 to get the special promo price!

“We are adding a star ingredient that is super healthy and wonderful for the gut. It’s chickpea miso by South River Miso.”

---