After a delicious meal, most of us want to relax and enjoy spending time with family and friends. The last thing on our mind is cleanup and packing away leftovers. It can wait, right? Actually, no. The longer leftovers sit after a meal, the more likely bacteria, viruses, or parasites will grow and your family will be at risk of food poisoning. According to the Centers for Disease Control and Prevention (CDC), food poisoning affects around 48 million people each year. The majority of these illnesses are the result of disease-causing germs. Leftovers are a likely culprit for many cases of food poisoning. When food is left out after being prepared, it can grow bacteria, viruses, or parasites. Leaving leftovers out in the kitchen is not the only risk. If leftovers are not properly packed and stored, the risk of food poisoning continues. Do you know how to pack leftovers to prevent food poisoning and keep your family safe? Here are some tips: Pack Leftovers Properly It...

It’s a beautiful thing. Your body is a super-powered machine designed to convert food (aka calories) into potent kinetic energy, feeding that powerful squat or sprint with every bite. Of course, not all calories are created equal and there’s true science behind what your body needs before and after you workout. Not surprisingly, your system runs on different types of fuel for different needs. Timing is also a big factor and knowing when to get your nutrition in both pre and post workouts are critical to your optimum performance and recovery. If you don’t eat enough of the right types of macro nutrients at the right time, you can actually ‘undo’ the beneficial effects of the workout before you ever get started. So, before you got hot and heavy into your fitness regimen, keep these guidelines in mind:

– Timing is everything. Enjoy a balanced macro nutrient meal around 2 ½-3 hours prior to exercise in order to allow for digestion. Combine...

EPISODE OVERVIEW

In this episode of "Recipes for Your Best Life with Chef Mareya", Chef Mareya and her guest, Peter, discuss the power of positive thinking in the kitchen as well as Peter's journey of overcoming Crohn's disease and becoming Mr. America. They explore the power of positive thinking in overcoming obstacles and achieving goals. If you're looking for inspiration to overcome your own challenges and lead a healthier life, this episode is a must-listen. 

https://podcasts.apple.com/us/podcast/ep-106-overcoming-crohns-disease-with-mr-america-peter/id1449151221?i=1000603367402

"So many people that I meet in my life, some of the best successful people have had the worst lowlights of their lives. And I think part of the journey is turning that around.."

-Peter Nielsen

‘’There is no way in this world that you can be grateful of something, whether it's in sunrise, a marriage or health, and at the same time, your brain could feel anxiety, depression, anger,...

They say we eat with our eyes, not just our stomachs, and this includes the colors of our food. From shiny red apples to dark green kale, you can tell how fresh and full of flavor food is by the color. As you prepare your kitchen for clean eating, it helps to have an idea of what the colors of your food are telling you.

Here are some tidbits about food colors, how they impact your meal, and why you should care about what’s on your plate.

Plant Extract Color

Plant extracts like olive oil and CBD oil change based on processing, freshness, and other factors. For the greatest benefits of CBD oil and plant oils, the darker the extract, the greater the concentration of plant matter it contains. This means clear to pale yellow CBD oil isn’t as effective as deep green or brown CBD oil.

CBD oil is rich in omega-3 and omega-6 fatty acids and contains vitamins, including vitamin B and D.

Orange Beta-Carotene

Beta-carotene is the pigment that makes carrots,...

We’ve heard it, and it’s engrained in us.

Food is medicine.

But really, let’s dive deep down into this idea. How did they deal with disease thousands of years ago, before conventional medicine and antibiotics? The answer was in nature. Ancient civilizations became masters of using plants and herbs as their remedies. And the pharmaceuticals we have now are often derived from those medicinal plants – like garlic, onions, turmeric, thyme, black seed and so many more. The use of spices and herbs with antimicrobial activity was necessary to ward off the threat of food-borne pathogens and life-threatening illnesses.

Being omnivores, we have a lot of foods to choose from, and convenience isn’t always in our favor. While it’s much easier to roll up to a drive thru or lean on others to make food for us, we tend to lose our connection with our own nourishment. There’s never been a time where owning our health is more important. With the unprecedented...

Who says french fries can’t be healthy?

Baked Zucchini Fries with Greek Yogurt Dipping Sauce

I went head to head with renowned YouTube and Cooking Channel chef Laura Vitale on the show “Recipe Rehab” and won this challenge – taking nachos to the next level but keeping them healthy and delish. This recipe was featured in the Harper Collins book, Recipe Rehab: These are full of protein with the chicken and beans and a ton of vitamin C from the mangoes and tomatoes. Beautiful flavor and a whole lotta’ fresh!!

Whole grain pita chips replace fatty corn chips, standing up to the toppings without getting soggy.

Makes 6 servings

Ingredients:

3 Rounds Whole Wheat Pita Bread, cut in half horizontally then cut into 8 pieces per round (48 pieces total – if pita is too thin to cut horizontally, use 6 rounds for a total of 48 pieces.)

1 C grilled chicken breast, cubed

1 can black beans, drained and rinsed

1 tsp cumin

1 1/2 Cup Lowfat/Nonfat Monterey Jack or Cheddar

1 C Nonfat Plain Greek Yogurt

Juice of one fresh lime

Dash of Kosher salt

Pre Make: 1C Mango...

As Heard in FR EP #307 Understanding Food and Fitness in Midlife with Fit Foodie Chef Mareya, check out the episode to hear my interview with Gina Farrar!

Today on Feminine Roadmap we are talking about understanding food and fitness for midlife with Fit Foodie Chef Mareya. Chef Mareya is on a mission to help women to live their best lives after 40. Her story really began at 40 when she found herself starting over completely. Those drastic changes caused a major shift in how she viewed food, ingredients and healthiness. She wants listeners to know that even as their bodies and hormones are changing, you do not have to be miserable. Midlife is a season of metamorphosis, changes that are physical, mental and psychological. While fear is built into our DNA, we do not have to live from fear. We get to choose what we focus on, how we define healthy and whole. As women in midlife, we can make countercultural choices that are in alignment with who we are becoming. Midlife is a season...

INGREDIENTS:

• 3 garlic cloves, minced
• 3 tablespoons finely minced red onion
• 2 tablespoons finely minced fresh cilantro
• 2 tablespoons coconut amino acids or tamari
• 1 pound ground bison or grass-fed beef
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon smoked sea salt
• ½ teaspoon cayenne pepper
• ½ teaspoon freshly ground black pepper

OPTIONAL TOPPINGS:

• Grilled onions
• Sliced tomato
• Quickles (page 76)
• Lettuce
• Sliced avocado
• Feta cheese
• Yogurt sauce

Directions: 

1) Heat a grill to medium.
2) In a large bowl, stir together the garlic, onion, cilantro, and coconut aminos. Add the ground bison and mix with clean hands to combine. Add the coriander, cumin, salt, cayenne, and black pepper and mix until evenly distributed.
3) Form the meat mixture into 3½- to 4-inch patties, about ½ inch thick. Grill for 6 to 7 minutes on each side for a medium-well burger, or to your desired doneness.
4) Serve with the toppings of your choice. I like to serve...