Run Find Your Happy Pace

finding my happy pace in running and life

Who knew? Fermented Foods…So Very Good for You!

 

I love learning all the new things about fitness and nutrition that I have been lately.  Last weeks big find…

Fermented Foods!

We are talking things like pickles, sauerkraut, kefir and even fermented salsa!  Now don’t get me wrong I am not trying to re-invent the wheel here but I had NO idea how great fermented foods were for you.  In my new “brain preservation” quest (my grandmother and now my Mom have both suffered from Alzheimer’s/dementia so I am on a quest to save mine) I have been discovering there is a HUGE healthy gut / brain connection.  Healthy Gut = healthier brain!

So out went the gluten and wheat and in came low carb foods, healthy fats like coconut oil and now these great fermented foods.

What’s so great about fermented foods?  Well check this out:

  • They contain probiotics – Screen Shot 2014-03-26 at 10.49.15 AM

 

  • Improves Digestion
  • Rich in enzymes (enzymes help digest, absorb and utilize the nutrients in the foods you eat)
  • Fermented food lasts a long time (for months even!)
  • Fermented foods are fairly inexpensive

 

I have been including sauerkraut in my diet for over a week now.  Its tasty, healthy and low carb too!  My Bubbies brand (I have no affiliation with the company) has just 5 calories per 1/4 cup and only 1 carb. Total healthy gut score!

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Next up I am going to make homemade pickles.  My Babcia (grandmother in Polish) always had homemade pickles on hand and we just couldn’t get enough of them!  We probably went thru two jars every time we visited her.  See Babcia really does not best 🙂

Do you include fermented foods in your healthy eating plan?

If so which are your favorites?

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Low Carb Cheddar Broccoli Soup

I have a new-found love of soup.  Maybe it has a lot to do with my year of the veggies adventure, but I have found a whole new appreciation for a good hot bowl of soup.

Today we are back to cold temps after a week of high 60’s and 70’s…..sigh.  So as to make the most of this chilly day, I decided to invent the Runfyhp version of Cheddar Broccoli Soup ummmmmm, yummy.

Now if you’re a big time low-fat diet follower turn away now (or take a leap into the LCHF arena) 🙂

But let me tell you, its good.  Really, really, good!

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Runfyhp Low Carb Cheddar Broccoli Soup

3 cups (gluten-free) Vegetable Stock  ( I used Kitchen Basics unsalted veggie stock) You could use chicken stock, but my hubby is a vegetarian, so I did the nice thing and used veggie.

8 oz (1 block) Cream Cheese ( I used Philadelphia original)

4 oz Cheddar Cheese ( I used Kerrygold Reserve Cheddar 100% Natural Cheese)

2 Tbs Butter ( I used Kerrygold pure Irish butter)  you can probably use Ghee also

1/4 cup ( equal to 4 tbsp) Heavy Whipping Cream (organic if you can find it) I used Marva Maid (not organic)

14 oz frozen broccoli crowns ( you could use fresh I just didn’t have any one hand)

3 garlic gloves crushed

1 tsp Turmeric*  (organic if you can) you can omit this, but it’s really good for you  find out more about Turmeric here

1 tsp Yellow Curry (organic if you can)

1/2 tsp Ground Ginger (organic if you can)

Directions: 

Place the veggie stock and broccoli (I thawed it in the microwave first) in a pan.  Heat until the broccoli is soft but not overcooked

Add the crushed garlic, turmeric, curry and ginger.

Once the broccoli was soft I moved the mixture to the blender and pureed.  Set aside.

In a separate pan you will need to heat the shredded cheddar cheese, cream cheese, butter and whipping cream over low heat.  Be sure to stir often and don’t turn the heat up too high.  You don’t want it to burn or even bubble, just melt into a nice, delicious, gooey consistency.  You can now taste test it, oh wait that’s just me, I couldn’t resist 😉

Mix the broccoli puree into the pan with the melted cheese.  Stir and blend until well mixed and heated.  Again you do not want the heat to high.  If your mixture is too lumpy you can use an immersion blender (on low) to mix.

This recipe makes 5 servings of 1 cup each

Enjoy!!!

Nutrition Info:

**** Per Serving ( 1 cup ) ****

Cal 361

Fat  30 g

Total Carbs 8.8 g  Note:  6.4 active carbs  (carbs – fiber = active carbs)

Fiber  2.4

Protein 12.6

LOVE IT?  Pin it, Share it, Tweet it!  Thanks so much 🙂

 

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Sweet Treat – Dark Chocolate Almond Mini Cups #paleo #lowcarb

3/2014 UPDATE:  I still make (an love) these but now I leave the honey out, still just as delish!

As many of you may know I went wheat and gluten-free since early Jan 2014, mostly due to reading Grain Brain and Wheat Belly.  I never got the dreaded “carb flu” and after about 2 1/2 weeks I no longer craved carbs (bread,pasta, etc) anymore.  In fact I have been able to pass up bread, cakes (read: multiple birthdays) and even pizza!  In the past 3 weeks I have even gone LCHF (low carb / high fat)  but that is another blog all together.

I still love my sweet treat every once in a while but I don’t go for cookies, etc.  My saving grace, thank goodness, dark chocolate is still considered ok in moderation even on a low carb diet.  Yes God is good!  I found a similar chocolate recipe but tweaked it using dark cacao and lowering the amount of it in the recipe.  (Because I am cool like that.  Ok maybe not cool but I am a total dark chocoholic!  lol)  The result is divine and a great treat when I really want something sweet.  It’s simple, made with “good” fats and only 5 ingredients I think I am in love!

Remember it’s not about denying yourself treats, it’s about moderation and finding your happy pace.  

So here you go, let me know if you try it out!

(Easy Peasy) Dark Chocolate Almond Mini Cups 🙂   #paleo #lowcarb 

1/2 Cup Smooth Almond Butter (I used Barney Butter)

1/4 cup Dark Cacao (I used Hershey’s Special Dark 100% Cacao)

1/4 Cup Organic Raw Honey (I used Trader Joe’s)

1/2 cup Coconut Oil (I used Nutiva Organic Extra Virgin Coconut Oil)

1/2 tsp Pure Vanilla Extract

Add all the ingredients in a bow.  Mix until smooth. I mixed mine using my immersion blender for about 3 minutes.    I measured out  1 (one) Tablespoon of the mix and placed it into a mini cupcake liner.  Freeze.

Total number of mini cups 27 (only 24 pictured below)

NOTE:  This need to be refrigerated, however I prefer them frozen 🙂   or they may liquify.

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Below is the breakdown of the calories/fat/carbs/fiber per mini cup:  27 mini cups total

Calories 76

Fat 7 g

Carbs 4 g*

Fiber 1g

*net carbs (carbs minus fiber=) 3 net carbs / mini cup

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 LOVE IT?  PIN IT, SHARE IT, TWEET IT!  THANKS SO MUCH 🙂

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