Here is a news segment I did about mine and my husbands company, MB Family Foods. We make two award winning Jamaican Sauces. We’re in the last week of online voting as finalists in the Martha Stewart American Made Awards.
I don’t know about you, but I am always reading health and diet related blogs, articles etc. I came across this short and sweet one on the Huffington Post today. All I can say is, guilty as charged!
My readers know it too. I’ve done the egg-fast which equates to the 7-Day Fix. I have definitely indulged in a cheat day. Cheating one day over the weekend equates to four days every month of eating whatever I wanted. Sort of counterproductive to losing weight!
I have so played the blame game, and I still do. My husband buys cookies to keep in the house for he and my daughter, but let’s face it, I am the one who eats most of them.
I’m curious to know how many of you indulge in these habits and if you have any strategies to manage them.
I watched an interesting and informative documentary the other night. “The Perfect Human Diet” by C.J. Hunt. For those of us who already live a low-carb lifestyle, it will support and reinforce your beliefs about the benefits of reducing or eliminating the starchy carbs from your diet.
The documentary also provides a good amount of scientific data to support the notion that it was through the introduction of wheat and grain foods is where our collective health began to decline.
“The Perfect Human Diet” is available on Amazon streaming. If you have Amazon Prime it’s free to view right now.
I’m not a football fan, but I am a fan of tailgate parties. For me it’s all about the food. Most parties are always filled with starchy carb options, so I was really happy to see this great little appetizer recipe. I will definitely be making these tasty morsels for the next party I host or attend!
24 slices (4-inch diameter) genoa salami
2 6 ounce jars marinated artichoke hearts, drained and finely chopped
2/3 cup finely chopped jarred roasted red peppers
1/4 cup chopped fresh basil, plus more for garnishing
48 fresh perlini mozzarella balls
Position a rack in the middle of the oven; preheat to 400 degrees . Divide the salami between two 12-cup muffin pans, pressing the salami slices into the cups.
Tear aluminum foil into pieces; lightly mold into twenty-four 1-inch balls. Push the foil balls into each muffin cup to secure the salami. Bake until the salami is crisp, about 15 minutes. Remove from the oven; let cool slightly in the pan. Discard the foil.
In a medium bowl, mix the artichoke hearts, roasted peppers, 1/4 cup basil and the mozzarella balls.
Place the salami cups on a platter. Fill with the vegetable mixture. Top with more chopped basil.
via Antipasti Bites.
I stumbled upon this recipe in my Facebook newsfeed this morning.. I am serious about jalapeno poppers, so I just gotta try this chicken… I’ll bet this topping would be great on fish too.
Jalapeno Popper Chicken
Jalapeno Popper Chicken
I’ve been trying to be a bit more picky with giving recipes 5 stars but I just can’t find anything wrong with this chicken. It just doesn’t deserve 4 stars. It didn’t do anything wrong so it shouldn’t be punished! I found this recipe on Mommie Cooks via Pinterest and boy am I glad I did. I had some cilantro that I needed to use and I really love making cream sauces with cream cheese or Laughing Cow so this was right up my alley for the night. It was only sort of jalapeno popper tasting but that doesn’t even matter because these are some fabulous flavors mixed together. If you like jalapeno, cilantro and bacon then this is the recipe for you! *INDUCTION FRIENDLY*
3.3 net carbs per serving
3 chicken breasts
a sprinkle of cumin (I used about 1/2 tsp)
a sprinkle of chili powder (I used about 1/2 tsp)
a light sprinkle of salt
2 cloves garlic, minced
3 jalapenos, seeded and chopped (we are wimps so we just used 1 but I recommend 3)
4 oz full fat cream cheese
3/4 cup chicken broth
3 slices of bacon, chopped
1 TBSP chopped fresh cilantro (can use 1 tsp dried but I don’t recommend)
3/4 cup shredded cheddar cheese
Pan fry the bacon until crisp. Remove the bacon with a slotted spoon but leave grease. Sprinkle cumin, chili and salt on each side of chicken breasts and pan fry in the bacon grease until cooked through, flipping half way. Remove chicken and keep warm. Throw chopped jalapeno and garlic in pan and cook for approximately 2 minutes over medium heat. Add chicken broth, scraping and deglazing the leftover yummies in the pan. Add cream cheese and stir in until melted. Add shredded cheddar and stir until melted. Add bacon crumbles and cilantro, stirring through for a minute or so. Spoon sauce over chicken.
I am a heat freak. Hot peppers that is. I put hot sauce on most everything. As a matter of fact, my husband and I own a small food manufacturing company called MB Family Foods. We make two award-winning Caribbean sauces. So, we’re both pretty much into heat.
There’s been a lot of buzz going around stating chili peppers can rev up one’s metabolism and improve overall health. Some claim capsaicin, the active ingredient in hot peppers will ramp up metabolism, and may reduce high blood pressure. I don’t know if all that is true, but I can tell you that I do not have high blood pressure, so maybe there is something to that claim.
I fixed myself an ice-cold Crystal Light Lemonade and added a few slices of the hot peppers from our garden. My lips are still blazing, but the combination of hot peppers goes great with the tartness of lemonade. It’s a refreshing treat considering with the heat index it’s still 109 degrees! Hot peppers also cause vasodilation, which helps cool the body.
I think I’ll go sit in the shade on the front porch swing and enjoy my spicy and refreshing lemonade.
For those of us old enough to remember, low carb diets from the past had nothing to do with macros, micros or coconut oil! It was about eating as much as you wanted of high protein foods, and giving no thought to ratios of protein to healthy fats.
We are a lot more educated these days about what’s in our foods, where they’re grown or how they’re processed. We come up with elaborate recipes using good fat foods to duplicate the high sugar and carb dishes we crave. I think that is great, but sometimes I long for the old days.
I was kickin’ it old school last night. We picked up some Prime NY Strips from The Butcher Shoppe and grilled them up right. Nobody grills a steak better than my husband, Doug. Grilled okra on the side finished out the dish. No real prep needed other than bringing our steaks’ to room temperature and seasoning them up with salt and pepper before grilling.
Now this is a meal I could get used to!