Food Journaling

Food Journaling

Food journaling is exactly what it sounds like but there are a lot of great ideas you may not have thought of that make for some very useful tools.  I personally had been recommended many times to give food journaling a try but I figured I had such a good memory and so in tune with myself that it wasn’t worth the time. The truth is there can be and usually is, a big difference between what we eat and what we may have thought we ate. The memory tends to gloss over and also recreate the past in a more favorable light. Food journaling has actually made me realize, I don’t really have such a great memory after all. At this point with food journaling, I have uncovered a few food sensitivities, foods I don’t digest well, and my energy levels related to excess sugar and carb intake. I have also journaled probiotic use, keeping track of different strains and gaining some very useful info from this as well.

Food Journaling Basics

Where are you going to...

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Common Dietary Plans

Common Dietary Plans

Below you will find a list of common and current dietary plans. It is important to note that fad or quick weight loss diets are a thing of the past. They have not worked and they never will as any gains (or losses for that matter) quickly disappear inevitably with the conclusion of the diet. Another important concept to note is that the word diet can mean a temporary diet, for example, “I am going on a weight loss diet this month.” The word diet also simply describes what a person or animal eats, for example, “a person living in Greece eats a diet of whole foods.” It is this latter concept in which all of these modern dietary plans have in common and that should be the focus of any dietary plan you hopefully will be able to follow long term.  They have their differences, some of which are dramatic and certainly no one diet is perfect for everyone but they are all based on eating whole foods which are naturally dense with nutrition...

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Cashew Cream Asparagus Soup Recipe

By Teri Sprouse

With the grocery stores loaded with fresh asparagus at this time of year, I was compelled to make this yummy Cashew Cream Asparagus Soup from the magazine Natural Health.  Not only is this recipe is extremely quick and yummy but this non-dairy, vegan, rich and creamy soup has amazing health benefits.

Health Benefits of the Ingredients

Asparagus is a very good source of fiber, folate, vitamins A, C, E and K - as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.  Asparagus is an excellent source of glutathione, a detoxifying anti-oxidant that helps protect the liver and helps break down carcinogens and other harmful compounds like free radicals.

With its anti-inflammatory and antioxidant properties, asparagus is fights bladder, breast, colon, lung, prostate, ovarian and other cancers. Inulin, a carbohydrate in asparagus, encourages the growth of...

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Dandelion Root Detox Tea

picture of a dandelion By Joel Wasmann

The Dandelion is used as an herbal remedy in European, Ayurvedic, and Traditional Chinese Medicine, and oh yeah, its also a lawn weed.  The roots, leaves and flowers are all edible and very healthy, containing vitamins A, C, Potassium, Iron and Zinc, in much denser proportions than any other leafy green. The primary reason this flower is used worldwide however is for its bitter properties. “Bitter,” a taste that has become quite rare in our diet, is actually very important for our health. Our palate has a diminished  sense for the flavor “bitter” as salty and sweet have become increasingly and overly represented. Bitter naturally increases the flow of gastric juices including saliva in the mouth and bile flow which benefits the liver and gallbladder. Bitter flavors aid digestion but also help regulate blood sugar. Dandelion assists with these crucial functions especially well.

The Dandelion flower can be eaten fresh, just...

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Chai Spice Cake - Guest Contributor Shana Groseclose

At Fitlandia, we promote moderation and this vegan chai spice cake will hit the sweet spot for that occasional treat. Our Guest Contributor, Shana Grosclese adapted this recipe from www.veggieandthebeastfeast.com, who adapted it from www.ohladycakes.com. She even veganized Martha Stewart’s ButterCream frosting!  

Let’s hear from Shana herself:

"This super-satisfying cake took me back to my days living in Nepal, where chai tea was on the offering several times/day.  To find a recipe that was already veganized made me especially happy.  Across South Asia, “chai” gets served a number of different ways - black with cardamom, sweet and milky with black pepper, biting with LOADS of fresh ginger.  So adjust the spices to your palette - if it smells delicious, it will be!

For this recipe, I added nutmeg, upped the amount of some spices, simplified the instructions, took the milk out of the icing, the almond...

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