Category Archives: nutrition

9 Awesome Fitness and Nutrition Apps

I am obsessed with my iPhone. I have my phone with me at all times to check in on my Etsy shop, to keep up with my friends on social media platforms (Twitter, Instagram, Facebook) and to research new project ideas on Pinterest. Come to think about it… this might not be healthy… I probably need help… Well I’ll worry about that later.

I am always looking for new apps to help me with the simplest of tasks. With that said, my iPhone has become my most reliable workout buddy. Here are some of my favorite apps for gym and home workouts.

Free Fitness

  • Bit Timer is a great app for strength training intervals. You can set the work time, rest time and the number of intervals you wish to repeat. Play your get pumped music in the background and the app will alert you when it’s time to start and end.
  • Gymboss allows you to create a timer with intervals and rounds. It also has preset programs and a basic stop watch.
  • Nike Training Club comes with various workouts and workout programs at the beginner, intermediate or advanced level. Use it for cardio, strength or a combo and set goals for toning, leaning out, getting strong or targeting certain areas. You can preset the amount of time and play your own music in the background.
  • Map My Run means you no longer have to estimate how far you’ve run, this app uses GPS to actually track them. You can change your activity to bike, run, walk and even hike. You can also create pre-made routes to make sure you’re covering the proper distance to meet your goals. Plus you can post your runs to Facebook and Twitter and use the Map My Run community to keep you motivated!
  • Fitness Pro is a great app for fitness junkies and newbies alike. It’s a great guide to new exercises and proper use of gym equipment. It’s not very useful at home but great for the gym.

Paid Fitness

  • Map My Run also has an MVP paid option which gives you coaching so I’m listing it a second time.
  • 10k Pro is a couch to 10k program that has preset goals for 30 days. You begin each day and follow the instructions for a certain amount of time. These instructions are spoken to you as you go along so there’s no need to keep an eye on the time. Fitnesity also has apps with a similar formate for situps, squats, arms, pushups, abs, pullups, cardio etc.
  • Yoga Studio offers classes for all levels and in varying lengths of time. You can specify the ambient sound and leanr about 250 different poses.

Free Nutrition

  • Lose It! is a food journal app to track how many calories are going in and how many are going out.
  • Fooducate helps you out when shopping for food. Use the scanner to scan the barcode of a product and the app assigns a grade based on health.

Give these apps a try and let me know what you think in the comments below.

-XOXO-

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Gluten-ous

It’s time to get to the bottom of this gluten free business. It’s clear that it’s not just going to leave stage right. I’m finally going to investigate gluten and living gluten-free.

According to the Mayo Clinic “A gluten-free diet is a diet that excludes the protein gluten. Gluten is found in grains such as wheat, barley, rye and triticale (a cross between wheat and rye).” The mayo clinic describes the purpose of a gluten-free diet as, “a treatment for celiac disease.”

Apparently Peter Gibson is the originator of the idea of gluten intolerance. He published a study in 2011 which found gluten to cause gastrointestinal distress in patients without celiac disease. This study was one of the strongest pieces of evidence to date that gluten intolerance is a condition.

Like any good scientist, Gibson was unsatisfied with these results and proceeded to conduct an even more rigorous study in 2013, where he found that subjects reportedly worsening gastrointestinal distress with each meal. Gluten wasn’t the cause, the cause was likely psychological and Gibson stated, “In contrast to our first study… we could find absolutely no specific response to gluten.”

Source: Gluten Free Club

It seems that going gluten-free is largely market driven and not based on any scientific evidence. Manufacturers, large and small, are jumping on the band wagon labeling products as gluten-free to appease the masses. But is it really good for us to adopt a diet sans gluten if celiac disease does not ail us?

Here’s my “professional” opinion: Of course you will feel better when you stop consuming all the pastries and cookies and crackers! It’s logic. Don’t replace these gluten-filled items with the gluten-free products that have come out. These are often even more processed and pumped with extra sugar and fat. If you HAVE to adopt a gluten-free diet, adopt a generally healthier diet as well. If you cook more at home using real ingredients, cutting out more processed foods, you will feel better! Regardless of the presence of gluten, so stop vilifying one food group… please.

Eat more vegetables and fruit. Eat more real ingredients and less processed items. Allow yourself a treat every once in a while. Donut, ice cream, whatever your vice is, everything in moderation.

Source: Flour Advisory Bureau

One good thing I’ve seen coming out of this fad is that gluten-free products are more easily available and less expensive for people who actually do have celiac disease. And that’s a win in my book.

Further reading

My Fave Five Fab Food Blogs

I’ve made the move. I now am based in Portland, Oregon and I couldn’t love it more. It does rain though, nobody lied about that. It’s probably why there are delicious restaurants beyond counting on every street. Rain makes people gloomy, food makes people happy. You’ll see my point. People generally scitter about doing there day to day activities, not spending much time outside (although today the sky is quite blue and the sun is casting a glare on my laptop screen).

Gorgeous day hike at Horsetail Falls. Hiking here (PNW) is like hiking in a fairytale.

The grayer days throughout the winter months give a fantastic opportunity to hone up on cooking skills. Today I bring you my top five favorite foodie blogs.

1. 100 Day of Real Food (website)

When I made the commitment to real food, this was my first source of information and inspiration. It has an unbelievable amount of resources available for anyone interested in starting a real food lifestyle.

2. Budget Bytes (website)

A very clever title for a wonderful blog about eating well without breaking the bank. She details the cost per total, per serving and per ingredient.

3. The Fit Cook (website)

This blog teaches about the nutrition involved in each of the recipes she shares. It’s a great read and easy to follow with step-by-step pictures.

4. Vegan Sparkles (website)

I am not vegan, but lots of people are, and I like to know a few recipes to make if I know they might be coming over. Because that is the nice thing to do. This is my most favoritest vegan blog. A pleasure to read. (BONUS: vegan recipes are also vegetarian.)

5. Gluten Free Goddess (website)

Gluten-free diets are popping up all over the place these days (celiac or intolerant or simply fad-followers). Regardless of the reason, I like to know some gluten-free recipes and this is the blog I like to read.

12 Weeks of Wellness: Balance

Food companies have us hooked by strategically including choice ingredients in their food: sugar, salt and fat. These three ingredients offer instantaneous bliss that causes us to continue to pursue happiness by overindulging. You really can’t eat just one. Be sure to pay attention to the amount of sugar and salt you are consuming to avoid some serious health problems in the present and in the future.

This week balance: limit your overall sugar and salt intake

CLICK THE WEEK FOR MORE INFORMATION ON WHY THESE ARE IMPORTANT TO YOUR WELLNESS

Abso-fruit-ly Yummy Smoothie Recipes

Last summer you may remember from my Backpacking For Dummies post that, due to wildfires and drought conditions, Colorado looked a little like this:

Well this September we have received 50% of our average annual precipitation within the last 48 hours, so now it looks a little more like this:

I know homes, businesses and people have experienced devastating loss over the past 2 days. I would like to express my sympathies to everyone who has been affected by this disaster.

So guess what this is. Just guess! okay fine I’ll tell you: this, yes this very thing that you are reading with your eyeballs, is my 100th post on Maggie’s Mind Mumbles!

Congratulations to me but mostly congratulations to you. You, who come here to my blog and read whatever nonsense gibberish I happen to feel like writing in the moment. I really appreciate it. (No, I’m not crying! Someone just poured water all over my face).

Not only is this post #100, it’s also Friday, which we all know is the best day of all the days. AND not only is it Friday, it’s Food Fun Friday (what a big day!) so it’s time to blend up some fun. Today’s recipes are berry good. Check out the 36 supercharged smoothies in the a-peel-ing infographic below!

These 36 are sub-lime aren’t they? But in case that’s not just peachy with you, here are just a few more grrrrape recipes.

  • Banana – 2 frozen bananas, 1/2 cup vanilla yogurt, 1/2 cup milk, 2 teaspoons honey, a pinch of cinnamon.
  • Strawberry Banana – Same as above, replace one banana with a cup of frozen strawberries.
  • Strawberry shortcake – 2 cups frozen strawberries, 1 cup crumbled pound cake, 1 and 1/2 cup milk, sugar to taste and top with whipped cream.
  • Triple Berry – 1 and 1/2 cups frozen mixed blackberries, raspberries and strawberries, 1/2 cup yogurt, 1/2 cup milk.
  • Raspberry Orange – 1 cup orange juice, 1 cup frozen raspberries, 1/2 cup plain yogurt.
Food Network
  • Peach Mango Banana – 1 cup frozen mangos, 1 cup frozen peaches, 1/2 frozen banana, 1 cup plain yogurt.
  • Honeydew Almond – 2 cups frozen honeydew melon, 1 cup almond milk
  • Cantaloupe – 2 cups frozen cantaloupe, juice of 1/2 lime, 1/2 cup water, sugar to taste.
  • Carrot Apple – 1 cup carrot juice, 2 cups frozen apple.
  • Kiwi Strawberry – 1 cup frozen strawberries, 2 peeled kiwis, sugar to taste.
Food Network
  • Cherry Vanilla – 1 and 1/2 cup frozen cherries, 1 cup milk, 1/2 cup vanilla yogurt.
  • Tangerine Honey – 4 frozen tangerines, juice of 2 limes, 1/4 cup honey, 1 cup ice.
  • Apricot Almond – 1 and 1/2 cups apricot nectar, 1/2 cup vanilla yogurt, 2 tablespoons almond butter.
  • Grape – 2 cups frozen grapes, 1 cup grape juice.
  • Blueberry Pear – 1 and 1/2 cups frozen blueberries, 1 frozen pear, 1 and 1/2 cup maple yogurt.
Food Network
  • Banana Date Lime – 2 frozen bananas, 3/4 cup chopped frozen dates, the juice of 1 lime, 1 and 1/2 cup milk.
  • Peach Ginger – 2 cups frozen peaches, 1 and 1/2 cups buttermilk, 3 tablespoons brown sugar, 1 tablespoon fresh ginger.
  • Grapefruit – 1 frozen grapefruit, 1 cup grapefruit juice, 3 tablespoons sugar, a pinch of cinnamon. 
  • Pomegranate Cherry – 1 cup frozen cherries, 3/4 cup pomegranate juice, 1/2 cup plain yogurt, 1 tablespoon honey, 1 teaspoon lemon juice, a pinch of salt, a pinch of cinnamon. 
  • Vietnamese Coffee – 1/2 cup chilled espresso or strong coffee, 1/4 cup sweetened condensed milk, a pinch of cardamom, 1 and 1/2 cups ice.
Foor Network
  • Blueberry Banana – 1 frozen banana, 1 cup frozen blueberries, 1/2 cup coconut milk, 1 tablespoon honey, 1 tablespoon lime juice, 1/4 teaspoon almond extract.
  • Creamy pineapple -2 cups frozen pineapple, 1/2 cup cottage cheese, 1/4 cup milk, 2 teaspoons honey, 1/4 teaspoon vanilla, a pinch of nutmeg, a pinch of salt.
  • Peanut Butter Apple – 1 frozen apple, 3 tablespoons peanut butter, 2 tablespoons flaxseeds, 1 and 1/2 cup milk, honey to taste.
  • Apple Ginger – 1 frozen apple, 1 tablespoon fresh ginger, the juice of 2 limes, 1/4 cup honey, 1 cup water.
  • Creamsicle – 3/4 cup frozen orange juice concentrate, 1/2 cup water, 1 cup vanilla frozen yogurt.
Food Network
  • Lemon Poppyseed – 2 teaspoons poppyseeds, the zest and juice of 1/2 lemon, 1 cup plain yogurt, 1/2 cup milk, sugar to taste.
  • Mango Acai – 8 ounces frozen acai, 1 cup frozen mango, 1 cup orange juice.
  • Mexican Coffee – 1/2 cup chilled espresso or strong coffee, 1/2 cup milk, 3 and 1/2 tablespoons brown sugar, 1/4 teaspoon cinnamon, 1/8 teaspoon almond extract, 1 and 1/2 cups ice.
  • Banana PB&J – 1 cup frozen banana, 1 cup milk, 1/4 cup peanut butter, 1/4 cup wheat germ, 2 tablespoons jelly.
  • Black Raspberry Vanilla – 1 pint frozen blackberries, 1/2 cup frozen raspberries, 1 cup vanilla yogurt, 1 tablespoon honey.
Food Network
  • Chocolate Raspberry – 1 cup raspberries, 1 cup chocolate frozen yogurt, 3/4 cup milk.
  • Pomegranate Berry – 1 cup frozen blueberries, 3/4 cup beet juice, 3/4 cup pomegranate juice, honey to taste.
  • Cucumber Kale – 1 and 3/4 cup vegetable juice ice cubes, 1/2 cucumber, 3 kale leaves, the juice of 1/2 lemon.
  • Pineapple Mango – 1 cup frozen pineapple, 1 cup frozen mango, 1 cup coconut water, a pinch of allspice.
  • Peanut Butter Banana – 1 frozen banana, 1 cup vanilla yogurt, 1/2 cup peanut butter, 1/3 cup milk, 2 tablespoons malted milk powder, 1/2 teaspoon cocoa powder, a pinch of salt.
Food Network
  • Oatmeal Cookie – 1 cup vanilla yogurt, 1 cup milk, 1 cup oats, 1 teaspoon flaxseed, a pinch of cinnamon, top with a cookie.
  • Chocolate Banana – 1 banana, 1 cup chocolate frozen yogurt, 1/2 cup milk, a pinch of salt.
  • Apple Spinach – 2 cups spinach, 1 frozen apple, 1/2 cup silken tofu, 1/4 cup milk, 1/4 cup orange juice, 1 tablespoon wheatgerm, 1 tablespoon honey, 1 tablespoon lemon juice.
  • Mint Jalapeno – 1/3 cup fresh mint leaves, 1 jalepeno pepper, 2 and 1/2 tablespoons honey, a pinch of salt, 2 cups plain yogurt, top with toasted cumin seeds and cilantro.
  • Cucumber Honeydew Mint – 1/2 cucumber, 1/2 frozen honeydew melon, 1 cup pear juice, 2 tablespoons lime juice, 1/4 cup mint leaves.
Food Network
  • Strawberry Maple – 2 cups frozen strawberries – 1 and 1/2 cups milk, 1/ cup maple syrup, 1/4 cup wheat germ, a pinch of cinnamon.
  • Birthday Cake – 1 and 1/2 cups vanilla frozen yogurt, 1/4 cup wheat germ, 1 cup milk, juice of 1 lemon, 1/4 teaspoon almond extract, top with sprinkles.
  • Carrot Mango Herb – 1 cups frozen mango, 1/2 cup carrot juice, 1/2 cup orange juice, 1/4 cup mint, tarragon or basil.
  • Blueberry Banana Spinach – 1/2 cup yogurt, 1/2 cup milk, 1/2 cup frozen blueberries, 1 cup spinach, 1 tablespoon flaxseed, 1/2 frozen banana.
  • Banana Split – 1 frozen banana, 1/2 cup frozen strawberries, 1 teaspoon cocoa powder, 1 cup yogurt, 1 cup milk.
Food Network

Smoothie making is a science and a tricky balancing act. The best rule of thumb is to include one frozen ingredient and one liquid ingredient in whatever combination you want. I like to freeze the fruit because I find it is hard to keep fruit from going bad in the summer when fresh is available and it’s cheaper in the winter to buy frozen. You can freeze juices, teas, coffees, etc. into cubes and use that or plain water cubes as well.

Practice makes perfect and soon you will find a routine that works well for you. Play with these recipes and concoct your own to really get into the smoothie making s-pear-it.

12 Weeks of Wellness: Boost

I love vegetables! I think they are crisp and refreshing and vegetables provide nutrients vital for health and maintenance of your body. So add a few more to your diet throughout this, the 5th week on our journey toward wellness.

Tips:

There are many ways you can introduce more veggies into your diet. I will list a few here but for a printable list you can hang on your refrigerator click here.

  • Buy vegetables in season, when they are cheapest and at the peak of their flavor.
  • Stock up on frozen veggies that are simply a microwave zap away from eating.
  • Plan meals around vegetables, like a stir-fry, add other food to supplement.
  • Try a veggie salad for a meal.
  • Add shredded zucchini and carrots to meatloaf, casserole, quick bread and muffins.
  • Make your vegetables more appealing by serving them with dip.

This week boost: make sure to eat at least three vegetables each day

Click the week for more information on each of these topics that are important to your wellness.

Homemade Any-Nut Butter

 
Nut butters are quick and easy way to make a meal, but unfortunately the cheaper one are packed with sugars that gives you an sugar spike in energy and then a super crash shortly after. The ones with less sugar are more expensive and sometimes it is hard to justify that cost. Lucky for you, now I’m going to let you in on a secret: nut butters are the easiest most mindless thing you can make in your kitchen as long as you have a food processor or blender. Making nut butter at home is so simple and cheap, you seriously won’t believe it’s this easy.

You can use this recipe for walnut, hazelnut, almond, peanut, cashew, pecan, etc. butter. Now my plant nerd is going to come out real quick so bear with me: not all of these are actually “nuts,” for example a peanut is actually a legume and an almond is a seed inside what is called a drupe. But in the world eating, we don’t specify such things and refer to them in an umbrella category of nuts… and I’m NUTS about each and every one… groan I let out my bad joke side too, sorry.

Ingredients:

2 cups of your favorite nut
Mix-ins such as salt, honey, cocoa powder, cinnamon, nutmeg, etc.

Directions:

Preheat oven to 350 degrees. Place nuts in one layer on baking sheet and roast for about 12 minutes. This time may vary depending on oven, so keep an eye on it between 8-15 minutes. For raw nut butters: skip the roasting. Add nuts to a food processor and pulse. You will have to scrape down the sides about every two minutes or so. It starts out making a meal, but will eventually turn into a paste. Just continue to process and scrape down the sides. Add any mix-in you like and enjoy!

Peanut Butter

 no extra ingredients, just peanuts…

 A few pulses later,

and a few more,

starting to look like peanut butter,

Perfect! Took about 10 minutes. I keep old containers and rinse them out so I always have a few peanut butter jars around but any airtight container in the fridge is fine. Estimated cost: $2.00/12 oz (Average jar holds about 16 oz and cost around $5.00)

Almond Joy Butter

 Almonds… mmmm…


Add some cocoa powder and coconut flakes to taste

 Pulse…

 If it’s dry or chalky add some almond milk (about a tablespoon at a time until desired consistency)

 Looking good keep pulsing.

Done! This one took about 20 minutes of pulsing and it smells heavenly without any added sugar. Yay! Estimated cost: $7.00/24 oz (Average jar is about 16 oz and cost about $9.00)

Save money: check
Improve health: check
Winning

Tell me about nut butters you’ve made in the comments 🙂
 

Crispy-Outside, Soft-Inside Baked Tofu Cubes in Stir-Fry

Here’s a story for you, the other day I went to the grocery store for a block of tofu and some yogurt. I went to the yogurt section (which by the way, I am convinced they move everything around before I arrive just to confuse me) and picked out a tub. A strange sight uncovered itself as I approached the tofu display: a large group of people clustered around curiously eyeing the suspicious white blocks of soy bean curd.
I have never seen so many people looking at tofu. Here in Fort Collins most people pass by without batting an eye. Not today, it was tofu awareness day and I missed the memo. I excused myself through the ten or so people, checked prices, and grabbed a block of firm for $2.99.
As I started to walk away one woman called after me, “Excuse me but, we’ve just been discussing and, how do you cook that?”
Feeling like Martha Stewart must every day of her life, I walked back and told them.
I said, “You can cut it into any shape and size pieces you like, slabs or cubes, whatever. Most people I know fry these in oil in a pan, which works just fine, but I personally have another technique…”
cooking tofu, stir-fry, veggies

I went on to describe the following procedure, which results in crispy on the outside, soft on the inside, restaurant-like tofu cubes. In this method, the tofu is baked and not fry you can cut back on some (minimal amounts of) fat. I used the tofu I bought in a stir-fry.
Cut the tofu into slabs, cubes of your preferred size. If you want to get real crazy, pull out some cookie cutters. Nothing says fun like star-shaped tofu!

cooking tofu, stir-fry, veggies

Lay a cloth towel on the counter (NOT terrycloth, unless you enjoy bits of fuzz in your food). Arrange the tofu cubes on the towel in a single layer. Cover with a second cloth (again, I cannot emphasize enough, NOT terrycloth). I used a single cloth folded in half because I only had one clean.

cooking tofu, stir-fry, veggies

Place a flat surface, like a cutting board, over the towel. Then put something heavy on the cutting board. Leave for 20 minutes. (Or skip all that nonsense and buy a tofu press).
cooking tofu, stir-fry, veggies

While you wait cut up some veggies (yes I did make a yin-yang out of my peas and carrots). Use any combination of veggies you like. I’d recommend broccoli, carrots, snow peas, soybeans, water chestnuts, onions, bamboo shoots, bell peppers, corn, zucchini or other squash, tomatoes, mushrooms and potatoes. Really any vegetable is great. That’s the beauty of a stir-fry: you can use whatever is in your refrigerator or pantry at the time.
Mix your sauce: I made a simple sauce of water, soy sauce, rice vinegar, sugar and cornstarch. This is another great thing about stir-fries, you can use whatever sauce you want. There are infinite combinations of sauces and vegetables.
cooking tofu, stir-fry, veggies
After 20 minutes spray a baking sheet with cooking oil (I love my misto) and line the tofu cubes on the baking sheet. Set to the side.
cooking tofu, stir-fry, veggies

Start cooking some rice, or noodles according to the package directions. Heat some oil in a large pan or wok over medium-high heat. Reduce heat to medium and add some minced garlic and red pepper flakes. After about thirty seconds add your veggies and stir.
cooking tofu, stir-fry, veggies

Turn your oven to broil and place the baking sheet in the oven for 5 minutes. The cubes like to jump around (sometimes off the sheet!)
cooking tofu, stir-fry, veggies
Continue stirring veggies (Don’t forget to check on your rice or noodles!)
cooking tofu, stir-fry, veggies

Remove the baking sheet of tofu from the oven and flip the cubes over to cook the other side for 5 minutes.

cooking tofu, stir-fry, veggies cooking tofu, stir-fry, veggies
Add the sauce to the veggies; keep stirring. When the tofu is done add the cubes to the stir-fry (if you can stop yourself from eating them all straight off the pan).
cooking tofu, stir-fry, veggies

cooking tofu, stir-fry, veggies

Serve with rice. 🙂

cooking tofu, stir-fry, veggies

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Eating Real Food

It was June, it was HOT and I needed something with the word ice in it desperately to cool me down. I pulled into the local grocery store, headed for the frozen food section, relished in the cold air, and searched for that special treat. It came down to three things for me: price, flavor and whether or not my boyfriend would want to eat it too (he has a Who-sized sweet-tooth gene). I grabbed a 12-pack of Weight-Watchers dark-chocolate-dipped raspberry ice cream bars. They sounded heavenly, they were the cheapest for the number of bars and I thought Reid would at least not cringe at the thought of eating one or two.

I will not lie; I got to the car and dug in. The chocolate bar was steaming with sublimation in the hot car and I enjoyed the heck out of every bite of it. When I returned home I put them in the freezer and left it at that. When Reid came home he was having a fit about having to watch TV commercials that day at work. We don’t have cable so we have forgotten about commercials (and I’m pretty sure they’ve gotten dumber since the last time they were forced on me, but that’s a story for another day). He described one commercial he had seen to me through gritted teeth. It was a commercial for some kind of metabolism booster that allows you to eat whatever you want regardless of calories or nutrition. You shake this substance on hamburgers or ice cream and it makes you look like the skinny girls in the commercial, dancing around in their bikinis.


Then he saw Weight Watchers ice cream bars in the freezer. “I bet these aren’t even ice cream, they’re probably completely synthetic,” says he. When we looked at the label, he wasn’t ALL wrong.


That’s when we, here at the Miller/Haseman Estate (HA!) decided that while something may be edible it might not be digestible. He learned in microbiology and passed his knowledge on to me that there are many “food” items we ingest every day that our bodies look at and say “dafuq?” then stores in fatty tissue if it ever has need of the foreign substance. Our culture in America tends to guide us toward the quick fix, the fast, and the easy, which leaves the wholesome and nutritious forgotten in the dusty cobwebs of our minds. Our society has become dependent on processed foods. They are an illusion of nutrition that lists claims such as, low-carb, no added sugar, high-protein, high-fiber, vitamin fortified etc. But when you take a look at the label you see words like “Polydextrose,” “Azodicarbonamide,” and “Natamycin.”


 


Now, this has turned into a project that I have taken on: making EVERYTHING from scratch (almost). When we go to the grocery store we pick up items, look at them and I say, “I could make that.” And then… get this… I actually DO make it.

I will admit that it definitely helps that I have an open schedule (especially this summer) in which to lull away the day. It has been nice to have something to fill my time that will benefit my creativity, deductive reasoning skills and my body all in one shot. (Side note: What’s that saying? Kill two birds with one stone. My mom always found this barbaric and changed it to feed two birds with one seed. End side note).

Regardless of your schedule I believe it is possible to cut out most of this junk from our diets.

Why cut out processed foods:

  1. Like I said before, processed foods are an illusion of nutrition.
  2. Healthier body, mind and soul… and a foundation for continued health in later life.
  3. Michael Pollan says it best when he explains food should be the product of nature, not the product of industry.
  4. Variety: 90% of processed food is estimated to be a derivative of corn or soy (Food, Inc.)
  5. Plain and simple, common sense: I’d like to know (and have the ability to pronounce) what I’m putting in to fuel my body, wouldn’t you?


I would love to hear from you. What do you do to cut back on processed foods?