Its all in the Eyes

In this video Dr Mercola discusses a few ways we can improve our eye health though diet, like eating dark green leafy veggies, consuming fat soulable vitamins as well as reducing and eliminating processed sugar form our diet. so sit back relax and enjoy.

http://articles.mercola.com/sites/articles/archive/2015/04/13/protect-eyesight.aspx

Even more of a reason to get up!!

As if we didn’t already know the benefits of exercise, new research as reinforced what we already know to be true as well as some things we may not have known…

http://fitness.mercola.com/sites/fitness/archive/2015/04/10/exercise-cancer-dementia.aspx?e_cid=20150410Z1_PRNL_art_1&utm_source=prmrnl&utm_medium=email&utm_content=art1&utm_campaign=20150410Z1&et_cid=DM71731&et_rid=909873554

Slow-Cooker Honey-Orange Chicken Drumsticks

From EatingWell:  May/June 2014

Slow-Cooker Honey-Orange Chicken Drumsticks

This slow-cooker chicken recipe makes a perfect alternative to standard tomato-based barbecued chicken. Both kids and adults will devour these drumsticks, doused in a honey-sweetened sauce spiked with orange, ginger and garlic.


Makes: 6 servings

Serving Size: 2 drumsticks

Active Time: 45 minutes

Total Time: 2-3 hours on High or 4 hours on Low

Equipment: 5- to 6-quart slow cooker

Ingredients

  • 1/3 cup honey
  • 2 teaspoons orange zest
  • 2 tablespoons orange juice
  • 3 tablespoons reduced-sodium soy sauce or tamari
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons minced fresh ginger
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon crushed red pepper
  • 12 medium chicken drumsticks (3-3 1/2 pounds), skin removed (see Tip)
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons toasted sesame seeds

Preparation

  1. Combine honey, orange zest, orange juice, soy sauce (or tamari), garlic, ginger, vinegar and crushed red pepper in a small bowl.
  2. Coat a 5- to 6-quart slow cooker with cooking spray. Add drumsticks, pour in the sauce and mix to coat. Cover and cook until an instant-read thermometer registers 165°F when inserted into the thickest part of the meat without touching bone, 2 to 3 hours on High or 4 hours on Low.
  3. Transfer the drumsticks to a bowl. Very carefully pour the liquid from the slow cooker into a medium skillet. Bring to a boil over high heat. Boil until reduced and syrupy, 10 to 15 minutes. Pour the sauce over the drumsticks and stir to coat. Serve sprinkled with cilantro and sesame seeds.

Tips & Notes

  • To remove the skin from chicken drumsticks, grip the skin from the meaty end of the drumstick with a paper towel and pull down toward the exposed bone until it comes off completely.

Nutrition

Per serving: 245 calories; 7 g fat (2 g sat, 3 g mono); 150 mg cholesterol; 18 g carbohydrates; 15 g added sugars; 16 g total sugars; 28 g protein; 0 g fiber; 404 mg sodium; 362 mg potassium.

Nutrition Bonus: Zinc (33% daily value), Potassium (16% dv)

Carbohydrate Servings: 1

Exchanges: 1 other carbohydrate, 6 lean meat

Chipotle Asparigus Quesadillas

chipotle_asparagus_quesadillas-458x326

Per Quesadilla:

Calories: 273
Protein: 8 g
Total Fat: 13 g
Saturated Fat: 2 g
Carbohydrates: 32 g
Cholesterol: 0 mg
Sodium: 235 mg
Fiber: 8 g
Sugar: 3 g

Chipotle Asparagus Quesadillas

Serves 4

30 minutes or fewer
Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.

Quesadillas

1 lb. asparagus, trimmed and cut into 2-inch pieces (2 cups)
1 red bell pepper, sliced (1 cup)
1 medium onion, sliced (1 cup)
1½ tsp. olive oil or vegetable oil
1 tsp. dried oregano
4 8-inch sprouted-grain tortillas

Chipotle Spread

3 Tbs. vegan mayonnaise
2 tsp. minced, drained chipotles in adobo sauce
1 Tbs. lime or lemon juice

1. Preheat oven to 425°F.

2. To make Quesadillas: Toss together asparagus, bell pepper, onion, oil, and oregano in large bowl. Season with 
salt and pepper, if desired. Spread 
on large baking sheet, and roast 
10 to 12 minutes, or until vegetables 
are tender and beginning to brown, stirring once or twice.

3. Meanwhile, to make Chipotle Spread: blend all ingredients in blender or food processor until smooth.

4. Spread 1 1/2 tsp. Chipotle Spread on 
one side of each tortilla, spreading all the way out to edges. Top with 2/3 cup filling on one half of each tortilla, then fold over tortillas, pressing edges together to enclose filling and form half-moons.

5. Coat large skillet with cooking spray, and heat over medium heat. Cook each quesadilla in skillet 2 to 3 minutes, turning once.
April/May 2014 p.34

Eating the way nature intended.

mercola ad

Another great article from DR. Mercola on why we should eat organic grass fed meats.and if your like me its hard to find reputable sources of these meats so i hope this helps. http://articles.mercola.com/sites/articles/archive/2014/05/21/grass-fed-beef-dairy.aspx?e_cid=20140521Z1_PRNL_art_1&utm_source=prmrnl&utm_medium=email&utm_content=art1&utm_campaign=20140521Z1&et_cid=DM45160&et_rid=526954166