http://ow.ly/fu0Km

I know so many people who say things like “I don’t eat salad”, “that’s rabbit food”, and “it just doesn’t fill me up/taste good”. But I think these are people who subscribe to the theory that salads can only be made with one type of green. Check out this video detailing some other options. So next time you’re in a restaurant, you’ll know what they are talking about on the salad menu.

Click below to find out the most healthy greens to use! 

http://www.huffingtonpost.com/2012/10/12/best-worst-salad-greens-health_n_1962626.html?ir=Healthy+Living#slide=more256649

Anyway, if you, like many of my friends and family members, have never visited a farmers’ market, I highly recommend it. You’ll find locally grown, organic vegetables. There may not be much variety, but you’ll probably find things that aren’t available at your local grocer. And you’ll be keeping local farms in business.

I’ve posted a list of pop-up farmers’ markets in the Atlanta area. Have fun. And here are “5 Tips for Your First Trip to the Farmers Market” courtesy of Georgia Organics.

(1)    Get there early.

Check the farmers’ market website to see what time the market opens. Good farmers have very devoted fans, and may sell out of food.

(2)    Ask questions.

Get to know your farmer and don’t hesitate to ask about his or her farming methods, tips for cooking, or chemicals they may or may not use.

(3)    Look for certified organic or certified sustainable farmers.

Certification means the farmers use natural methods to avoid chemicals that could harm your health and the environment. Learn more about what organic means here, and why organic foods are better for you here.

(4)    Bring your own reusable bags.

Most farmers’ markets don’t have grocery bags. Don’t forget the chilled bags for your meats.

(5)    Check out what’s in season.

Consult with the Georgia Organics Harvest Calendar to see what’s in season, and then plan your menu accordingly. But don’t be afraid to try new things. Farmers are helping to keep heirloom varieties around, most of which aren’t sold at a typical grocery store anymore, so they may look weird at first glance. Don’t be scared of purple carrots!

I’m not an expert, but I do think a lot about what I eat. I’m related to Nutritionist who keeps the family on their toes. And I intend post a lot more about healthy eating on this site.

The book is called “Six Weeks to OMG”. See below for the book overview listed on BN.com… If this diet appeals to you, I hope you’ll consult a Medical Doctor AS WELL AS a Registered Dietitian. Good luck.

Overview

If you think you’ve failed on every diet you’ve ever tried, think again: The diet failed, you didn’t. Now it’s time to forget all those weight-loss cliches and listen to the truth:
-Skipping breakfast can be healthy
-Certain fruits instantly block fat loss
-Small, frequent meals frequently pack on the pounds
-Juices and smoothies cause overeating
-Exercise is about much more than how much and how hard
-Broccoli carbs can be worse than soda carbs

Based on a plan originally designed by a nutrition expert and personal trainer Venice A. Fulton for his A-list clients, SIX WEEKS TO OMG is a groundbreaking system that uses a precise mix of nutrition, biochemistry, genetics, and psychology to produce amazing results. Authoritative, clearly written, and entertaining, this book combines years of red carpet success with fresh, cutting-edge strategies to help anyone get thin and healthy– fast!

Quick fixes don’t work, but the right quick improvements can lead to permanent weight loss. No one is born fat, or destined to have cellulite. Anyone– really, anyone– can get skinny. Learn how with SIX WEEKS TO OMG.

My opinion: The OMG Diet sounds crazy! And like anything or anyone in life: if something or someone looks/sounds/ behaves crazy– RUN!  

"A must see!" --DineWithDani

When it came out, I was told that it was a gruesome depiction of the food industry intended to insight fear in consumers– so I never went to see it or rent it. Recently a friend announced that she was off meat after seeing a documentary on how meat is processed, so I had to know more.

After seeing Food, Inc. for myself (only seconds ago), I HIGHLY recommend it. Your threshold for blood and guts may be much lower than mine. And with that said, I want to warn you that there are some images of animal slaughter. But, to be honest, I understand that animals have to die for me to eat them, so… It was actually the statistics on corn by-products, protein-feed, dark houses, ammonia cleansing, antibiotics, pesticides and genetically modified organisms (GMOs) that made me nervous.

I’ve been doing my best to buy local and organic produce for a long time, but I never considered how meat made it to my table. Here and now I pledge to seek out, support and promote small, local, cage-free, organic, grass-fed farms and dairies. Thank you Robert Kenner and Eric Schlosser for shedding some light.

The final sequence of the film really hit home: It is so much cheaper to eat unhealthy foods; a fast food hamburger is cheaper than a head of broccoli. But we don’t have to settle for what is given to us. We can decide! You vote for what is provided in stores every time the cashier scans the items in your basket. If we buy better foods, the retailers will stock more of it. And the more they stock the cheaper it becomes. It’s a cycle that we as consumers control without knowing!

Below is the trailer. The full-length documentary is available online at Netflix, iTunes (rent $4.99) and Amazon (instant video $2.99). Check it out.

courtesy of LiveStrong.com

Last week my mother came home very excited about frying fish. Naturally I was confused. She kept saying, “wait until you taste this fish.” I assumed it was some special exotic fish she’d picked up a a fishmongers. But it turns out she wasn’t as excited about the bass. She was excited about this flavorless, healthy cooking oil. I shook my head and went back to researching restaurants for Father’s Day.

Shortly thereafter, she brought over a small piece of lightly breaded, fried  fish. It was delicious. “It’s safflower oil. See how it doesn’t smell or taste fishy? And the color is perfect too. My friend says its what the stars use. I knew you’d like that!” Again, I shook my head and went back to enjoying the fish.

safflower bloom

It got me thinking though. Safflower Oil? What does safflower look like? Where does it grow? And if it’s so awesome, why haven’t we heard more about it? So I started doing a bit of research. LiveStrong.com had MANY postings about the benefits. It turns out that safflower oil has a higher smoke point than olive oil and less saturated fat. Not to mention that it’s virtually flavorless.

I try to limited fried foods in my diet (at least in home cooked meals). But upon greater detail, I may switch completely from canola oil and olive oil to this fabulous safflower oil. Let me know what you find. Which oil do you prefer?