What's For Lunch

As I walked around the lunchroom at my work I noticed an eclectic verity of one poor dietary choice after another. If I didn't know any better I would have thought I was walking through a grade school cafeteria... sad really.

There's one guy eating some sort of lunch-meat sandwich on white bread, potato chips, a can of soda, and one of those little single serving snack pies; the only saving grace is the badly bruised seemingly way past its expiration date banana that sits amongst the other members of this otherwise unhealthy meal.

Another has what appears to be a spaghetti and meatball microwavable meal, two heavily buttered slices of white bread, a bag of chips, and a bottle of Snapple (trust me, not "from the best things on earth").

Oh, let me not forget the person eating the microwavable stew in a can... and these people wonder why they're not healthy.

It's sad to think that an adult would make the same poor choices as a child (if left up to him or her) when it comes to the question, "what's for lunch?" I think I even saw someone trade there pudding snack for a candy bar, but that just might have been my eyes playing tricks on me.

Well back to my lunch... a bowl of last night's home made organic chili (with grass fed beef) and an organic salad made with fresh organic (locally grown) ingredients.

The Multivitamin Dilemma

If you're like most people that blindly shop for supplements down the vitamin aisle of your local food store or drug store, then you're basically allowing the manufacturer of these inferior products to make, what in my opinion is a very important decision for you... to them you either fall into the "Active Man or Woman's" multivitamin, the "over 40 multi", the "50 and up multi", etc.

The question here is, is there really a cookie cutter mold that we fall into when it comes to the nutrients our body's need?

It is true most people, especially those with an American diet full of highly processed foods, are deficient in certain nutrients (Vitamins C, D, B, Omega-3...), but what I've learned from my own research, my own experience, and through my kineliologist is that each of our bodies need different nutrients, not simply based on our age or how active we are but rather by how our bodies deal with toxins.

It is an undeniable fact that we are exposed to an astonishing number of toxins on a daily basis let alone within our lifetime; in the air you breath, the chemical based products you may be using, the non-organic hygiene products you might be using, and if you're not eating organic foods then the foods you eat, just to name a few.

Each of us, for whatever reason, handle these toxins differently and as a result requires different nutrients at different levels and with different levels of urgency. Kineliology gives us the ability to let our bodies tell us what is wrong and what we really need, not what some multivitamin manufacturer says.

Sure we are all human and our bodies need the same core nutrients to survive, and maybe in a perfect world with no outside interference we would all need or not need the same things. The truth is though when it comes to this "outside interference" it is not a perfect world and we each, as individuals are exposed to different toxins at different levels and our bodies handle them differently.

So be smart and listen to what your body tells you!

Chicken with Mushroom and Artichoke

3 lb boneless skinless chicken breasts (pound them even)
1 tsp salt
1 tsp paprika
1/4 tsp pepper
2 1/2 tbsp of olive oil
1 can of artichokes, drained
1/4 lb of fresh mushrooms, sliced
3 garlic cloves chopped
3 tbsp whole grain flour
2/3 cup chicken broth
3 tbsp dry sherry
1 tbsp of lemon juice

Sprinkle chicken with salt, paprika and pepper. Brown in skillet with half the olive oil over low heat. Transfer chicken to casserole dish, reserve drippings in skillet. Brown artichoke hearts in pan, then arrange around chicken in casserole, set aside.

Add remaining olive oil to drippings, add mushrooms and garlic, saute for 5 minutes. Stir flour into mushrooms and garlic, gradually add chicken broth, sherry and lemon juice mixing well.

Cook over medium heat, stirring constantly until thickened (about 5 minutes). Pour over chicken and artichokes in casserole. Cover and bake at 375 for 30 mins

Enjoy!

Guacamole Burger

If you like guacamole and you like burgers, then try this one!

1 Organic Grass Fed Burger

Goat Cheese (Mozzarella or Cheddar works well); sliced thin

Guacamole: (click he for tips on preparing an avocado)

1 Organic Avocado
3 Organic Cloves of Garlic (crushed)
1 Organic Jalapeno (minced)

Slice, de-pit, and peal the avocado, and place in a bowl. Add the garlic and jalapeno, and mash together using a potato masher.

Cook the burger on the grill (~4min per side or until proper temp is reached for medium rare beef). Once the burger is flipped with about 2min remaining on second side, cover the top of the burger with the guacamole and then layer with the goat cheese.

Enjoy with your favorite Organic side dish!