How many of you out there have tried fad diets? I know I have! Why? Why not? There are so many of them to choose from. They are trendy, they assure weight loss, and they offer other sought after health advantages like a longer life. It seems the best time to start a fad diet is the New Year when most of us are seeking a fresh start and hoping to improve eating habits and get into shape. Most of the time, fad diets are directed at those who are interested in losing weight rapidly without having to exercise.They may be quick and easy, but fad diets are not always backed by science. Fad diets are often found to be distinguished by weird or limited food selections and they tend to promote an unhealthy or unbalanced diet. The Cleveland Clinic reports, “For the food groups that these diets do permit, the amounts are either well above or well below those recommended by major health organizations like the American Health Association, American Diabetes Association and the Academy of Nutrition and Diabetics, as well as the Surgeon General and the United States Department of Agriculture.”
All this aside, if it’s quick and it works, why not give the fad diet a try? What’s so bad about the quick fix? We have busy schedules. We are committed elsewhere. As long as it works, right? Wrong! The fix may work temporarily, but studies show that most people gain back the weight they lose and more at times. You may wind up worse than where you started off, but making just a few modifications in your routine can help you live longer.
What type of diet stands the test of time? A sustainable diet or a sustainable lifestyle. Rather than engaging in fad diets, a nourishing diet and positive lifestyle is the key to a happier, healthier life!
So, what is a sustainable diet? Mainly, it is a healthy diet with a low environmental impact for present and future generations. It is a diet that elevates the consciousness of consumers and governments of the role that food biodiversity plays in human nutrition and poverty alleviation. It’s eating local, environmentally friendly food and staying clear of food that is heavily processed and put in a box. It’s growing your own food.
Shopping and eating sustainably go far beyond how food is produced. Sustainability acknowledges the integral association between our food and global warming since industrial food production is a tremendous source of greenhouse gas emissions. A sustainable diet is eating for life. It is eating to protect yourself from serious medical conditions like heart disease and diabetes. It is a lifelong eating strategy that benefits your body and your community. It provides opportunities for the occasional indulgence while maintaining a comfortable weight. It is protection from overeating and weight gain. Eating sustainably also means adding lean proteins to balance a controlled portion of carbs at every meal, resetting your metabolism, and warding off chronic health conditions. Sustainable eating is a gift of health, and doesn’t need to be difficult! Here are some helpful hints to ensure you keep yourself on track with sustainable eating habits.
Select wild caught fish from sustainable sources. Buy local seasonal and environmentally friendly food. Hand-pick and get to know your farmers and suppliers whenever you can. Plan ahead and design meals that give you all the nutrients you need for your busy day. You can maintain a balanced diet, eat in moderation and eat what you like! Choose heart-healthy foods such as fats containing omega 3 fatty acids, legumes, and colorful fruits and vegetables as well as nutritious whole grains. Stay away from too many starches in one meal or lots of dairy foods and remember, processed foods are resource intensive and don’t promote proper nutrition.
I love organic food and pursue an eco-friendly lifestyle, so I suggest using certified organic ingredients to maximize flavors and nutrition while minimizing your risk of exposure to pesticides, chemicals, and preservatives.
Incorporate sustainable foods into your diet with recipes from Mimi’s Organic Corner.
Mimi’s Immune Boosting Yin Yang Breakfast Bowl.
This is a smoothie in a bowl with nutritious toppings.
Smoothie:
- 1 Frozen Organic Banana
- 1 Cup Frozen Organic Blueberries
- 1 Cup Frozen Organic Mango Chunks
- 3 Fresh Organic Strawberries
- 1 Cup Organic Pineapple Chunks.
Topping:
- Organic Shredded Coconut and Organic Chia Seeds.
Directions:
- Blend smoothie ingredients and place in a bowl. Cover half of the smoothie the coconut seeds and the other half with the chia seeds.
- Place a coconut dot on the chia seeds and a chia seed dot on the coconut.
Mimi’s ABC Frozen Ice (Apple Banana Cinnamon)
- 1 organic mashed banana
- 1 organic mashed apple. (You can lightly boil the apple and puree it or use organic applesauce.)
Combine both fruits, sprinkle cinnamon to taste and freeze. This is a healthy and tasty dessert option.
Mimi’s Chilled Cinnamon Couscous and Vegetable Salad
- 2 cups of water
- 2 tablespoons of organic coconut oil
- 1/4 teaspoon of organic cinnamon
- 1/4 teaspoon of organic turmeric
- 1/4 teaspoon of chopped raw organic peeled ginger root
- 2 cups of organic couscous
- 1/2 cup of organic raisins (optional)
Boil water with coconut oil, cinnamon, turmeric, and ginger root. Then add couscous and raisins. Cover the pot, remove from the heat and leave standing for 10 minutes.
Transfer this mixture to a large salad bowl, then add the following:
- 1 cup of chopped organic zucchini
- 1/2 cup of chopped organic carrots
- 1/2 cup of chopped organic scallions
- 1/4 cup of chopped organic green and red peppers
- 1 1/2 cups of organic garbanzo beans
- 3 tablespoons of organic vegetable oil
- 1 1/2 tablespoons of organic lemon juice
- salt to taste. I usually add 1 1/2 teaspoons of salt.
Chill for several hours and serve over your favorite organic lettuce leaves and garnish with chopped organic toasted almonds.
Mimi’s Favorite Cinnamon Ginger Tea Elixir
Combine 3 large chunks of fresh, organic ginger root, 3 chunks of organic turmeric root and 4 organic cinnamon sticks in a pot with water and bring to a boil. Allow this tea to steep for several hours and add organic honey and organic apple cider vinegar to taste. You can add a little more or less of each ingredient according to your taste buds.
Mimi’s Tomato Basil & Rosemary Omelets and Veggie Frittatas
Adding fresh rosemary to your frittatas and omelets is a quick and easy way to get it into your diet. Try mincing the rosemary and combining it with the other omelet For the frittata, I use 4 organic eggs, ¼ cup of liquid such as homemade veggie broth, ¼ cup of organic dried rosemary leaves, and 1 cup of filling, including organic broccoli and organic red onion. Add your favorite organic cheese to both the omelets and the frittata if you like, and salt and pepper to taste. For the tomato basil rosemary omelets, I chose feta cheese. You can choose to forgo the cheese if you prefer.
Mimi’s Cumin Ginger Carrots Medley
- 1 pound of carrots
- 6 tablespoons of butter
- 2 teaspoons of cumin
- 2 cloves of chopped garlic
- 1 teaspoon of chopped ginger
- salt and pepper to taste
Liquefy the butter in a pan and add the cumin, salt, and pepper. Then add the carrots, garlic, and ginger. Sauté this veggie mixture until the carrots are at your preferred tenderness.
Mimi’s Mouthwatering Raw Ginger Chocolate
Grate 2 chunks of organic ginger root with a cheese grater and set aside.
Combine:
- ½ cup organic coconut oil
- ½ cup of raw organic honey
- ¼ cup raw organic cocoa
Mix well and then add a few drops of vanilla extract. Once ingredients are combined, add the shredded ginger and mix. Then separate the mixture into cupcake holders and freeze.
Mimi’s Blueberry Banana Muffins
This recipe calls for 1 ¾ cups of your favorite organic flour. I like a combination of almond, amaranth, and quinoa flour in equal portions.
Combine:
- 1 ¾ cups of flour mixture
- ¼ cup of organic whole oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup of organic coconut oil
- 3 ripe bananas
- 1/3 cup of organic coconut sugar
- 2 large organic eggs
- 1/3 cup of organic almond milk
- a dash of organic vanilla extract
- 1 ½ cup of organic frozen blueberries
Mix well and separate into cupcake holders and bake on 375 for 30 minutes or until golden brown.
Mimi’s Blueberry Flaxseed Pancakes
For this sustainable breakfast dish, combine:
- 2 well-beaten organic eggs
- 1 cup of organic buttermilk
- 2 tablespoons of organic vegetable oil
- 1 stick of organic melted butter
- 1 cup of your choice of organic gluten-free flour such as brown rice flour or quinoa and amaranth flour
- ¼ cup of organic ground flaxseed
- 3 teaspoons of baking powder
- 1/3 cup of organic honey
- 2 cups of organic blueberries
- 3 mashed up organic bananas
- a nice pinch of organic cinnamon
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