Apparently, any number of things can cause this from blow drying your hair, an odd head turn, etc.Read More
Arguably the king of inflammatory conditions, the autoimmune disease Lupus can be tricky to manage when you’re feeding your body inflammatory foods at every meal. Getting your body on the right side of alkaline and keeping it there can give you lupus symptom relief and halt the progression of the disease because “No disease can exist in an alkaline environment”. Dr. Otto Warburg discovered this fact and won a Nobel Prize for it in 1931. Perhaps the message got lost along the way during the industrialization of food production but the fact remains, what we put in our body can heal or harm.
What is all this about alkaline and acid? To calm your body and stop it from attacking itself you should opt for 51% and higher of alkalizing foods on a daily basis. As many vegetables and fresh fruits as you can and as often as possible. Always choose organic when available because the inflammatory effects of pesticides defeat the purpose of alkaline eating. Dr. Pam Popper, Executive Director of the Wellness Forum Health Center in Ohio and featured in the documentary, Food Choices, describes repetitive acidic meals as “picking at a scab”. It won’t heal when you keep reinjuring the condition.
Ditch the acid
Very high acidic foods should be completely eliminated while you get your symptoms under control, such as animal foods, especially dairy. Even small amounts can send your condition into a tailspin. Alkalizing your diet every day isn’t difficult, in fact it’s deliciously simple. Once it becomes a habit and you’re feeling the vibrant health of eating the right foods your inflammatory symptoms will decrease. Lupus can take longer to see improvement with dietary changes because it can be varied and pervasive versus the relatively fast relief seen in other inflammatory conditions like rheumatoid arthritis.
Here are 10 fast tasty ways to beat inflammation and help you feel better day to day as you get your lupus symptoms under control.
1. Superfood packed treat - Chocolate Peanut Butter Balls
If you like to eat your dessert first satisfy your sweet cravings with antioxidant rich chocolate covered peanut balls. Fruits, fiber and a healthy dose of plant fat to calm inflammation. Get the recipe.
2. Pizza Hummus. All the flavor none of the inflammation.
You love pizza but the acidifying effects of dairy, white crust and animal toppings will aggravate your lupus symptoms. This snack serves up the pizza flavor you love without triggering your inflammatory response. Try it with celery, an ultra-alkalizing food. Get the recipe.
3. Drink your greens for a fast hit of alkaline.
A tasty and easy way to alkalize your body every day is with green drinks and smoothies. Use just enough fruit to make it palatable and keep the greens high. Toss in some hemp seeds for healthy omega fats and protein. Frozen peaches, berries, mangoes, pineapple and bananas help you have an add-in year round so you can sweet up the greens of fall and winter.
4. Inspiring salad dressings keep meals easy and satisfying
Having one big salad every day is an excellent way to keep your body balanced and fill it with the nutrients to help heal any inflammation. You’re going to need a delicious dressing that doesn’t thwart your bowlful of good intentions. Yes you can have delicious creamy dressings that aren’t a detriment! Dressings are incredibly versatile too. Don’t limit their use for leafy salads. You can dress satisfying and exciting grains many of your nourishing meals are based on. Recipe inspiration here.
5. Make mock loaf not meat loaf
Mock loaf meals are hearty, budget friendly, versatile and satisfying. Lentils (which come pre-cooked) as a base along with oats (or leftover brown rice) to bind and provide more fiber and another platform for vegetables to shine. Try turning some of the mixture into meatballs for sandwiches and appetizers. For even more of a time save double the recipe as these loaves freeze like champs.
Mock loaf meals are hearty, budget friendly, versatile and satisfying. Lentils (which come pre-cooked) as a base along with oats (or leftover brown rice) to bind and provide more fiber and another platform for vegetables to shine. Try turning some of the mixture into meatballs for sandwiches and appetizers. For even more of a time save double the recipe as these loaves freeze like champs. Try this maple glazed version.
6. Comfort food in a skillet
Vegetable hash isn’t just for breakfast. A one skillet meal gives crunch, nutrition and flavor. Hashes are incredibly versatile and great when you need some comfort food fast. This hash is a nutrient rich show stopper. Don’t skip the avocado garnish and serve with a leafy salad to keep the alkaline balance.
7. Flavor-packed vegetable cakes
Indian spices keep the flavor high in every dish they show up in and they are naturally calm inflammation. Vegetable cakes are a crowd pleaser. Having precooked beans in your freezer or BPA free canned beans make putting together a nutrient dense Indian inspired entree in no time. Get the recipe here.
Still doing modified circuit training and walking most days but it's just not my usual level of training I like to do. Any workout is better than no workout though. I am hoping to get back with my trainer in a week. As of today it's been 3 weeks and I am so ready for new moves!Read More
I am traveling on a writing assignment and can't get my weight and measurements until I return.Read More
This week's training program was not as challenging for my physically as week 1. The moves are more glute and quad focused with some shoulder work. Diet related hives got out of control and changes are in place to correct that.Read More
In fact you may like "Love" even more than you liked "Girls". It's less annoying and more entertaining.Read More
It's funny how the body drops fat. My biggest drops are where I don't have much if any body fat.Read More
I have great flexibility and balance but pushups? Laughable. No worries, it's changable. The trainer has a workout that is used with their most senior clients. I am not even 50 years old yet but my muscles are as weak as an undertrained AARP member. Now I have a goal.Read More
Director PARK Chan-wok has a cult following history with his Korean revenge movie trilogy. “The Handmaiden”, written by Welsh novelist, Sarah Waters brings Korean-Japanese intrigue that unfolds exquisitely and higher budget with the injection of Amazon Prime funding.Read More
No matter what your reason for wanting more salad and raw vegetables in your diet we all know it's the right thing to do. Salad bars, premade salads and salad prep all can be prohibitive either due to price or the P in the A factor. I have solved all of this.Read More
If you've ever gandered at my favorites page you will see this book, the only book in that collection. This year I am not baking quite the usual variety because I am too busy working on my business annual review but I am baking. 4 items to be exact.Read More
Have you walked by an olive bar or noticed jars of curiously colored olives in specialty markets and wondered what makes each of them so different?Read More
Full spoilers ahead.Read More
I admit I am one of those people that doesn’t like their feet touched. AT ALL. I even flinch when my cat gets too close. Shoe store? Thanks but I will put them on myself.Read More
Eating a giant low calorie high volume salad is the best way to start each meal (yes greens for breakfast before you dive into that oatmeal). But what to put on your giant bowl of nutrition?
You can navigate over to the big list of no oil dressings or try one of my go-to's.
No oil Italian (play around until it tastes good to you)
- 2 c. no salt vegetable stock, homemade if you have it
- 1/2 tsp glucomannan (thickening agent that won't lose body over time)/konjac powder
- 2 tsp no-salt Italian seasoning
- fresh or paste basil if desired, to taste
- 6-10 cloves fresh raw garlic, peeled and chopped or put through a garlic press
- 1/3-1/2 c. good red wine vinegar
- 1-2 tbsp chopped kalamata olives (optional)
- 2 tsp sweetener of your choice to taste
Put the broth and dried herbs in a small saucepan and add in the glucomannan. Allow to come to a slow simmer over medium heat to bloom the spices. The thickener works without heat but I like to add it while cooking. After 5-7 minutes remove from heat and add in remaining ingredients. I put it in the Vitamix to chop up the garlic, olives, and basil. Add black pepper if desired and more garlic and thickener if desired.