How to Cut an onion without making your eyes water
The key is chewing a piece of gum while you start to cut it
If you don't have any gum to chew while cutting an onion, place the onion in the freezer for a few mins
This will help with the harsh smell and watery eyes
Don't soak veggies once they have been sliced
This will have them lose much of their flavor and nutritional value
How to make small pieces out of a veggie
The key is to cut long pieces in one direction and cut long slices the opposite direction
How to make a low fat cream sauce
The key is to use half and half cream instead of whole cream or milk
How to make veggies taste great without salt
The key is to Mrs. Dash seasons (they have many varieties for any dish) I use Mrs Dash for everything.
When cooking greens or green veggies add a lump of sugar to the water to help reserve the bright green color
This will not only keep the color, but prevent a bitter after taste as well
When cooking veggies that grow above the ground, it is important to boil them without a lid on them
This will not only prevent them from getting mushy, but they will taste much fresher
If you lettuce is a bit soggy you can perk it up by soaking it briefly in a mixture of lemon juice and cold water
You should only soak the lettuce for a max of five mins
Add a few drops of lemon juice and olive oil to your rice as it is cooking
This will prevent the rice from sticking together
If you rub vinegar on fish before scaling the fish
This will make scaling much easier
It is always easier to cut meat when it is sligthly frozen
Be sure to defrost meat in the fridge when ever possible, it is the safest way to defrost
Monday, June 6, 2011
Sample Recipes
Jaye’s Puerto Rican Penile
1 Large Piece of Meat Pork Shoulder
2 Large Onions
3 Large Tablespoons Minced Garlic
1 Cup Grape Fruit Juice
1 Cup Orange Juice
1 Cup Vinegar
2 Tablespoons Sea Salt
7 Tablespoons Garlic Powder
7 Tablespoons Onion Powder
7 Tablespoons Oregano
1 Large Lemon
1 Tablespoon Parsley (Optional) – for Garnish
Start with a medium size pork shoulder in a medium size dish. Tenderize meat with a small steak knife. Make small niches in the meat to be able to insert pieces of minced garlic into the meat. Add grape fruit juice, orange juice, and vinegar to the dish and on top of the meat. Marinate all other ingredients into the piece of meat.
Let sit overnight in the refrigerator. The next day, preheat oven to 250 degrees. Place meat into oven with aluminum foil over the top and let cook for 3 – 4 hours. Take cover off and let brown on top for 30 to 40 minutes longer. Serves 6 – 8, enjoy.
First Thanksgiving Together
This recipe is near and dear to my heart. My partner and I have been together some years now. I am so blessed to have her in my life. There was a time in our very new relationship in the fall of 2001 where I would not cook, because of a lack of self-conscience about it. My second dad had this recipe that he would make only for Thanksgiving. I loved it. It is called Penile, or in English Pork Shoulder with spices. He never told me what it was, he always told me to “just try it” that was his famous words about everything. So, being the child I was – I normally didn’t. SMILIING.
In the fall of 2001, Thanksgiving I wanted to make a great impression on my partner. So, I called my second dad up and asked if he would “reveal” his greatest secret to me. “It depends on which one you want” he would say. “I need the famous Penile Dad.” I asked. “Oh no sweat, that is easy.” He said. So, I got in my car and drove to the store and my dad walked me threw the ingredients and how much to get. It was a wonderful experience for me. This was the first time my dad and I were on a “playing field” totally different than we had ever been on before with each other. My dad and I shared a bond that day that I would never forget.
Davina loved the meal I made and she doesn’t know how I do it…but she loves it. My dad is the greatest. How could a girl be so lucky – that’s right, there is no such thing as luck. Thank GOD for the good life and great people to share it with. I know your memories of cooking this meal will be just as wonderful as my memories are.
Jaye’s Pasta Happiness
1 Box Rainbow Pasta
3 Cups Tomatoes
1 Can Olives
1 Cup Onions
1/2 Bottle Vinaigrette Dressing
1/2 Bottle Cesar Dressing
4 Cloves Minced Garlic
2 Tablespoons Onion Powder
1 Tablespoon Ground Pepper
1 Pound Chicken/Turkey Shredded
Boil rainbow pasta and drain in a strainer. Place pasta in a large mixing bowl and stand, let cool. Chop tomatoes, olives, onions, and garlic – set a side. Add 2 cups of each dressings to the pasta bowl and add all previously prepared ingredients. Cook chicken or turkey in a large skillet on medium heat until fully cooked in the center (NO PINK), chicken/turkey will be completely white when fully cooked. Chop or shred meat and mix all ingredients together and place bowl in the fridge until chilled and enjoy. Makes 6 to 8 servings.
Rainbow Story
Everyone who knows of me knows that I was not taught how to cook. AT ALL! I love to eat and I especially love to eat healthy. When I say that I did not learn nor was I taught how to cook – I mean my mother was personally known at Taco Bell and Pizza Hut by first name where ever we lived at the time. For the longest, I thought it was normal for a kid to be able to memorize a drive thru menu.
Growing up in a military family was fun and enlightening for all of the right reasons. There were times where a home cooked meal just wasn’t the norm and it was easier to order in or get carry out, but as a child I craved veggies and healthy snacks once I was introduced to them.
My “second” father was always out to sea and my mother was “practically” raising me with her best friend and her kids. When I say second father I mean, “Step father” but I do not like the term step. My mother would always tell me that “steps” were outside and there were no “steps” inside of the house.
Therefore, what rare times we would go to the store, I would always admire the deli section of the store. It would always stand in amazement with the knowledge that there were people that could “wipe” up meals in a matter of minutes. It would all be perfect from the potato salad, deviled eggs, chicken, sandwiches and more. There was always more, I was in awe.
One of my favorite things to look at was the rainbow pasta mix. I loved to eat rainbow pasta when I was a kid. I would eat it raw – because my mother could not cook of course, but there were rare occasions I would eat it cooked. Most adult know that kids love food that they can play with – funny no one ever knew why I loved the “rainbow pasta” I guess now they know. Rainbows seem to run in my blood. Enjoy your creation and memories as I have. Be enlighten and delighted always.
Jaye’s Spinach Dip Winner – I love spinach
1 Pack Frozen Chopped Spinach
1 Cup Olive Oil Based Mayo
1 Cup Sour Cream
1 Pack Cream Cheese
1 Cup Ranch Dressing
1 Pack Dehydrated Vegetable Soup Mix
1 Tablespoon Basil
1 Tablespoon Oregano
3 Tablespoons Dill Spice
1 Large Sourdough Bread Bowl
Defrost the chopped spinach and put in a large mixing bowl. Add mayo, sour cream, cream cheese, and ranch and dehydrated vegetable soup mix. Mix with a large fork for 5 – 10 minutes. Add basil, oregano, dill spice and mix thoroughly. Take the sourdough bread bowl and cut a medium circle in the middle of the bread. Use a spoon to remove the top and inside of the bowl, keeping in mind to leave enough bread at the bottom of the bowl for the mixture.
A Military Meal
When I was in the military, I was prone for microwaveable food. When I mean prone, I mean I lived on the stuff. My first military Command Christmas Party was the first time I was ever invited to “bring” a dish. I did not know what to bring because I could not cook. I lived in the barracks so I did not have a stove. Not to mention that at the time I did not know how to use my imagination, as I do now. So, I thought all day about what I was going to do about bringing a dish. I did not want to buy a food item from the grocery store; it would be obvious that I had not cooked it. I was afraid someone would laugh at me…and then I would risk being completely embarrassed.
While at lunch, watching a commercial in the lunchroom, I saw a commerical:
“Holiday Party coming up? Don’t know what do bring? Nor how to cook. Be a star and bring the dish that everyone will be talking about for months to come – make spinach dip.” It was as if this television commercial was talking directly to me. I could not believe it. I was going to be the star of the party and I did not even have a stove! This was great news.
I went to the store and grabbed all the items I needed and followed all the directions. Long story short….I WAS THE STAR of the party. That was a long time ago. I have learned how to make the spinach dip – my dip. Moreover, so can you. Talk about a miracle in a day. You truly can do anything your put your mind to. All you need is a little faith in yourself and in what you are doing. Make is a great day – and make some memories.
Dad’s Famous Plantains – Plantanos
2 Large Plantains (light green in color)
3 Cups Extra Virgin Olive Oil
3 Large Brown Paper Grocery Bags
4 Cups Olive Oil
Start with peeling the plantain and cutting the plantain into 2-inch slivers. Set to the side. Heat the oil up in a large deep skillet, on 5 or medium. Oil should make “kind of” popping noises once it is ready. Test the oil with one plantain. It should start to fry instantly. Once the oil has been tested and is ready, make an even row of plantains in the skillet.
Do not allow any plantains to overlap. It should take 2 to 3 minutes to get a nice brown golden look to the plantains. Remove and set plantains on the paper bag. Let cool for 1 to two minutes. (Don’t allow for them to completely cool) Next, take another paper bag and lay on top of the plantains.
Using you palm, press down on the plantains with the paper bag on top of them. Smash and remove palm and bag. Take the smashed plantains and re-fry. They should brown around the edges and look almost chip like. Remove from oil and let cool completely. Serves 3 – 6, enjoy with milk or by themselves.
Old Time Fun
I was raised in a Puerto Rican household. Many traditions were a part of my upbringing. Many of the traditions were not of my upbringing. (That is a different story.) My second father loved to cook, he especially love to cook Hispanic food. I was a fussy eater when I was a kid, and I really did not want to venture out of my area of comfort. Thank goodness for my dad.
For school, when I was about 15 years old. My teacher wanted us to bring a dish in for a cultural diversity party we were having for class. She wanted us to bring something that represented our cultural background and to be able to speak a little bit about the dish. I was not too thrilled about the assignment because I felt that, I could not cook and I really couldn’t think of a dish to talk about, let alone cook. Therefore, I went home down hearted and sat at the kitchen table thinking.
My dad came in from work and asked me how school was and if I wanted to talk. Somehow, he always knew when there was something that was bothering me. I told him and he looked at me and smiled, then said. “That’s easy; you will have a dish tomorrow.” We went to the store and gathered the plantains and while we were at the store he told me the history beside the plantains and why the food was essential to the Hispanic culture.
We went home and started to cook, I was very nervous because I wanted everything to be perfect. After getting frustrated, he told me something that would stay with me for the rest of my life. “You don’t have to be perfect, just be you” and we continued to cook. When he dropped me off to school that next day, my confidence was high and I gave a presentation on my dish. While I was speaking about the dish that my dad and I had mad I kept hearing him say, “Just be you”. I love him so much for that.
1 Large Piece of Meat Pork Shoulder
2 Large Onions
3 Large Tablespoons Minced Garlic
1 Cup Grape Fruit Juice
1 Cup Orange Juice
1 Cup Vinegar
2 Tablespoons Sea Salt
7 Tablespoons Garlic Powder
7 Tablespoons Onion Powder
7 Tablespoons Oregano
1 Large Lemon
1 Tablespoon Parsley (Optional) – for Garnish
Start with a medium size pork shoulder in a medium size dish. Tenderize meat with a small steak knife. Make small niches in the meat to be able to insert pieces of minced garlic into the meat. Add grape fruit juice, orange juice, and vinegar to the dish and on top of the meat. Marinate all other ingredients into the piece of meat.
Let sit overnight in the refrigerator. The next day, preheat oven to 250 degrees. Place meat into oven with aluminum foil over the top and let cook for 3 – 4 hours. Take cover off and let brown on top for 30 to 40 minutes longer. Serves 6 – 8, enjoy.
First Thanksgiving Together
This recipe is near and dear to my heart. My partner and I have been together some years now. I am so blessed to have her in my life. There was a time in our very new relationship in the fall of 2001 where I would not cook, because of a lack of self-conscience about it. My second dad had this recipe that he would make only for Thanksgiving. I loved it. It is called Penile, or in English Pork Shoulder with spices. He never told me what it was, he always told me to “just try it” that was his famous words about everything. So, being the child I was – I normally didn’t. SMILIING.
In the fall of 2001, Thanksgiving I wanted to make a great impression on my partner. So, I called my second dad up and asked if he would “reveal” his greatest secret to me. “It depends on which one you want” he would say. “I need the famous Penile Dad.” I asked. “Oh no sweat, that is easy.” He said. So, I got in my car and drove to the store and my dad walked me threw the ingredients and how much to get. It was a wonderful experience for me. This was the first time my dad and I were on a “playing field” totally different than we had ever been on before with each other. My dad and I shared a bond that day that I would never forget.
Davina loved the meal I made and she doesn’t know how I do it…but she loves it. My dad is the greatest. How could a girl be so lucky – that’s right, there is no such thing as luck. Thank GOD for the good life and great people to share it with. I know your memories of cooking this meal will be just as wonderful as my memories are.
Jaye’s Pasta Happiness
1 Box Rainbow Pasta
3 Cups Tomatoes
1 Can Olives
1 Cup Onions
1/2 Bottle Vinaigrette Dressing
1/2 Bottle Cesar Dressing
4 Cloves Minced Garlic
2 Tablespoons Onion Powder
1 Tablespoon Ground Pepper
1 Pound Chicken/Turkey Shredded
Boil rainbow pasta and drain in a strainer. Place pasta in a large mixing bowl and stand, let cool. Chop tomatoes, olives, onions, and garlic – set a side. Add 2 cups of each dressings to the pasta bowl and add all previously prepared ingredients. Cook chicken or turkey in a large skillet on medium heat until fully cooked in the center (NO PINK), chicken/turkey will be completely white when fully cooked. Chop or shred meat and mix all ingredients together and place bowl in the fridge until chilled and enjoy. Makes 6 to 8 servings.
Rainbow Story
Everyone who knows of me knows that I was not taught how to cook. AT ALL! I love to eat and I especially love to eat healthy. When I say that I did not learn nor was I taught how to cook – I mean my mother was personally known at Taco Bell and Pizza Hut by first name where ever we lived at the time. For the longest, I thought it was normal for a kid to be able to memorize a drive thru menu.
Growing up in a military family was fun and enlightening for all of the right reasons. There were times where a home cooked meal just wasn’t the norm and it was easier to order in or get carry out, but as a child I craved veggies and healthy snacks once I was introduced to them.
My “second” father was always out to sea and my mother was “practically” raising me with her best friend and her kids. When I say second father I mean, “Step father” but I do not like the term step. My mother would always tell me that “steps” were outside and there were no “steps” inside of the house.
Therefore, what rare times we would go to the store, I would always admire the deli section of the store. It would always stand in amazement with the knowledge that there were people that could “wipe” up meals in a matter of minutes. It would all be perfect from the potato salad, deviled eggs, chicken, sandwiches and more. There was always more, I was in awe.
One of my favorite things to look at was the rainbow pasta mix. I loved to eat rainbow pasta when I was a kid. I would eat it raw – because my mother could not cook of course, but there were rare occasions I would eat it cooked. Most adult know that kids love food that they can play with – funny no one ever knew why I loved the “rainbow pasta” I guess now they know. Rainbows seem to run in my blood. Enjoy your creation and memories as I have. Be enlighten and delighted always.
Jaye’s Spinach Dip Winner – I love spinach
1 Pack Frozen Chopped Spinach
1 Cup Olive Oil Based Mayo
1 Cup Sour Cream
1 Pack Cream Cheese
1 Cup Ranch Dressing
1 Pack Dehydrated Vegetable Soup Mix
1 Tablespoon Basil
1 Tablespoon Oregano
3 Tablespoons Dill Spice
1 Large Sourdough Bread Bowl
Defrost the chopped spinach and put in a large mixing bowl. Add mayo, sour cream, cream cheese, and ranch and dehydrated vegetable soup mix. Mix with a large fork for 5 – 10 minutes. Add basil, oregano, dill spice and mix thoroughly. Take the sourdough bread bowl and cut a medium circle in the middle of the bread. Use a spoon to remove the top and inside of the bowl, keeping in mind to leave enough bread at the bottom of the bowl for the mixture.
A Military Meal
When I was in the military, I was prone for microwaveable food. When I mean prone, I mean I lived on the stuff. My first military Command Christmas Party was the first time I was ever invited to “bring” a dish. I did not know what to bring because I could not cook. I lived in the barracks so I did not have a stove. Not to mention that at the time I did not know how to use my imagination, as I do now. So, I thought all day about what I was going to do about bringing a dish. I did not want to buy a food item from the grocery store; it would be obvious that I had not cooked it. I was afraid someone would laugh at me…and then I would risk being completely embarrassed.
While at lunch, watching a commercial in the lunchroom, I saw a commerical:
“Holiday Party coming up? Don’t know what do bring? Nor how to cook. Be a star and bring the dish that everyone will be talking about for months to come – make spinach dip.” It was as if this television commercial was talking directly to me. I could not believe it. I was going to be the star of the party and I did not even have a stove! This was great news.
I went to the store and grabbed all the items I needed and followed all the directions. Long story short….I WAS THE STAR of the party. That was a long time ago. I have learned how to make the spinach dip – my dip. Moreover, so can you. Talk about a miracle in a day. You truly can do anything your put your mind to. All you need is a little faith in yourself and in what you are doing. Make is a great day – and make some memories.
Dad’s Famous Plantains – Plantanos
2 Large Plantains (light green in color)
3 Cups Extra Virgin Olive Oil
3 Large Brown Paper Grocery Bags
4 Cups Olive Oil
Start with peeling the plantain and cutting the plantain into 2-inch slivers. Set to the side. Heat the oil up in a large deep skillet, on 5 or medium. Oil should make “kind of” popping noises once it is ready. Test the oil with one plantain. It should start to fry instantly. Once the oil has been tested and is ready, make an even row of plantains in the skillet.
Do not allow any plantains to overlap. It should take 2 to 3 minutes to get a nice brown golden look to the plantains. Remove and set plantains on the paper bag. Let cool for 1 to two minutes. (Don’t allow for them to completely cool) Next, take another paper bag and lay on top of the plantains.
Using you palm, press down on the plantains with the paper bag on top of them. Smash and remove palm and bag. Take the smashed plantains and re-fry. They should brown around the edges and look almost chip like. Remove from oil and let cool completely. Serves 3 – 6, enjoy with milk or by themselves.
Old Time Fun
I was raised in a Puerto Rican household. Many traditions were a part of my upbringing. Many of the traditions were not of my upbringing. (That is a different story.) My second father loved to cook, he especially love to cook Hispanic food. I was a fussy eater when I was a kid, and I really did not want to venture out of my area of comfort. Thank goodness for my dad.
For school, when I was about 15 years old. My teacher wanted us to bring a dish in for a cultural diversity party we were having for class. She wanted us to bring something that represented our cultural background and to be able to speak a little bit about the dish. I was not too thrilled about the assignment because I felt that, I could not cook and I really couldn’t think of a dish to talk about, let alone cook. Therefore, I went home down hearted and sat at the kitchen table thinking.
My dad came in from work and asked me how school was and if I wanted to talk. Somehow, he always knew when there was something that was bothering me. I told him and he looked at me and smiled, then said. “That’s easy; you will have a dish tomorrow.” We went to the store and gathered the plantains and while we were at the store he told me the history beside the plantains and why the food was essential to the Hispanic culture.
We went home and started to cook, I was very nervous because I wanted everything to be perfect. After getting frustrated, he told me something that would stay with me for the rest of my life. “You don’t have to be perfect, just be you” and we continued to cook. When he dropped me off to school that next day, my confidence was high and I gave a presentation on my dish. While I was speaking about the dish that my dad and I had mad I kept hearing him say, “Just be you”. I love him so much for that.
Synopsis
This is my cookbook - memories & stories book which is mainly about my life and cooking, eating and creating healthy food. This book is designed to help gay, straight and all other people to learn how to cook the food they love to eat in a healthy way. When I first started this book it was going to be a health food book, but once I started to write I realized that it was impossible to teach someone how to cook with out giving some back round on myself, the food and the situations of how the food was made.
Being an open and happily married lesbian woman I felt that title to be one of self designation. I also felt it important for the reader to understand that I wasn’t raised in a household that created healthy food all the time, but with a little help and understanding – the reader could learn how to make food that not only tasted good, but was good for them. This book is in no way a nutritious book, but the food that is created in this book will assist with weight loss. As a certified fitness trainer with the International Sports Sciences Association, I have been trained on how to improve physical performance by eating the right foods and being aware of the intake of certain foods.
I am currently working on receiving my nutritionist certification to produce a book that will give further guidance on food and how certain foods affect the human body’s ability to function properly. I am happy and pleased to help people of all geographic areas with weight improvement and improving eating habits. I believe that anyone can improve there health with a little guidance and motivation. Thank you for your love & support. Live long and healthy.
Being an open and happily married lesbian woman I felt that title to be one of self designation. I also felt it important for the reader to understand that I wasn’t raised in a household that created healthy food all the time, but with a little help and understanding – the reader could learn how to make food that not only tasted good, but was good for them. This book is in no way a nutritious book, but the food that is created in this book will assist with weight loss. As a certified fitness trainer with the International Sports Sciences Association, I have been trained on how to improve physical performance by eating the right foods and being aware of the intake of certain foods.
I am currently working on receiving my nutritionist certification to produce a book that will give further guidance on food and how certain foods affect the human body’s ability to function properly. I am happy and pleased to help people of all geographic areas with weight improvement and improving eating habits. I believe that anyone can improve there health with a little guidance and motivation. Thank you for your love & support. Live long and healthy.
Jenice Armstead - Bio
Jenice Renee Armstead was born into a military family, constantly surrounded by different cultures her entire life. After graduating from high school in Killeen, TX she decided to join the United States Navy to travel the world. Joining the military helped alleviate her parents from the costs of college. Jenice was stationed in countries such as Sidney, Australia; Mombasa, Kenya; South Korea; San Diego, California and Key West, Florida. The military allowed her to gain valuable life experiences and learn more about herself. While in the military, she was able to attend college. After being honorably separated from the military, she graduated from Saint Leo University, in Key West, Florida with a Bachelor’s in Business Administration, with a minor in Computer Science. Jenice then met and fell in love with her now Domestic Partner of 10 years, Davina Renee McGinnis. They moved to Atlanta, Georgia where Jenice worked for the Department of Corrections as a Human Resources Regional Coordinator. Jenice was then offered an internship with the Federal Deposit Insurance Corporation, where she learned the “ins and outs” of the banking industry. After completing her internship with FDIC, she was offered a position with a local marketing and advertising company as the Human Resources Director. There she received another “calling” when a university counselor from her alumina school phoned her to offer her the opportunity to earn a Master’s degree in Human Resources. She accepted the challenge and completed her degree program with Saint Leo University in Saint Leo, FL. She is currently writing her second cookbook and biography, and is also working towards her Doctorates in Business Administration. She writes for Associated Content and eHow as a freelance writer, and has turned her hobby of photography into a small business.
Lesbians Have to Eat, Too! - Introduction to the Book
Introduction to Lesbians Have to Eat, Too!
Eating right is only half of the equation for living a healthy life. The first part of living a healthy life style is belief that it is possible. Your thoughts are just as powerful as what you can see with your own eyes. Thoughts are ideas, ideas start with the thought of the possibilities of what can come to life. Studies have been conducted on thoughts and it has been affirmed that a thought has a frequency. If a thought has a frequency than it must become as the thinker believes. Meaning, everything you see once started as a thought. There were thoughts on how the idea would come about and then it would be so. As so is true for living healthy and eating right.
If you have thoughts of “how hard it is too loose weight and eat right” then that must be your reality. If you keep these types of thoughts in your mind, you will make eating right and living healthy hard – when it does not have to be. In order to start this new journey of living healthy and happy your new thought could start with the statement “life is great, I am living healthy and happy right now, my body is working for me, and I am treating it right.” Your thoughts are so powerful that you can create anything – including a better life for yourself.
Along with thinking positive and eating right, it is important to also start a regular exercise plan that is perfect for you. A good exercise plan contains three important elements: 10-minute warm up, 20-minute aerobic plan and 5 - 10 minute stretch or cool down period. Every single recipe in this book is designed to help you start and maintain a healthy life style as you see fit right for your body.
Eating is a celebration of nutrition to the body – your body is your temple. Keeping in mind, we all have urges to eat things we know we should not…or eat too much food at any time in our life. This does not make you a “bad” person. Always remember you can change your thoughts and though changing your thoughts your reality will change as well.
Eating right is only half of the equation for living a healthy life. The first part of living a healthy life style is belief that it is possible. Your thoughts are just as powerful as what you can see with your own eyes. Thoughts are ideas, ideas start with the thought of the possibilities of what can come to life. Studies have been conducted on thoughts and it has been affirmed that a thought has a frequency. If a thought has a frequency than it must become as the thinker believes. Meaning, everything you see once started as a thought. There were thoughts on how the idea would come about and then it would be so. As so is true for living healthy and eating right.
If you have thoughts of “how hard it is too loose weight and eat right” then that must be your reality. If you keep these types of thoughts in your mind, you will make eating right and living healthy hard – when it does not have to be. In order to start this new journey of living healthy and happy your new thought could start with the statement “life is great, I am living healthy and happy right now, my body is working for me, and I am treating it right.” Your thoughts are so powerful that you can create anything – including a better life for yourself.
Along with thinking positive and eating right, it is important to also start a regular exercise plan that is perfect for you. A good exercise plan contains three important elements: 10-minute warm up, 20-minute aerobic plan and 5 - 10 minute stretch or cool down period. Every single recipe in this book is designed to help you start and maintain a healthy life style as you see fit right for your body.
Eating is a celebration of nutrition to the body – your body is your temple. Keeping in mind, we all have urges to eat things we know we should not…or eat too much food at any time in our life. This does not make you a “bad” person. Always remember you can change your thoughts and though changing your thoughts your reality will change as well.
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