DeDivahDeals

Fashion and Fun after Fifty

Archive for the ‘Healthy Cooking’ Category

5 Lifestyle Changes To Make Before I Turn 55

Next week I will be celebrating my 55th birthday and as always around this time of the year I starting thinking of the changes that I need to make in order to live a healthier lifestyle.

Five of those lifestyle changes include:

drinking more waterNOPE;

drinking less alcoholNO WAY JOSE;

getting more sleepNEVER;

exercising moreNOT GONNA HAPPEN

and last but not least

eat more veggiesYES YES YES!  

I love my veggies especially fresh collards and kale!

eating healthy

 

If I’ve said it once, I’ve said it a thousand times, Kale is an awesome Superfood, one that my grandmother cooked almost every Sunday, or at least twice per month.

On the other Sundays or during the week it would be either collards or cresses, which to this day, I have never seen a “cresse” in the grocery stores.

I normally don’t use much seasoning except for maybe a smoked turkey neck or wing, onion and a little bit of sugar, which is why I decided to try this Greens & Kale Seasoning Mix by Concord Foods.  Chicken broth is also good to add to the pot of water for more flavor but it’s not necessary.

seasonings for collard and kale greens

The sodium content is extremely high at 320 mg so I didn’t use the entire pack. When cooking Kale, make sure to thoroughly wash the leaves in the sink or in a deep bowl then tear away the stems from the leaves.

wash greens in a sink or deep bowl

I love fresh sweet onions but chose to use several pearl onions as they were in refrigerator – TIP: peel onions under the stove’s exhaust fan turned on low to keep from crying.  I also forgot to add some minced garlic but a few teaspoons are great to add on top of the kale once the water starts to boil.

use fresh onions when cooking kale

In a large pot, bring 3 cups of water and smoked meat (optional) to a boil.    Add diced onions, garlic and seasoning.  Pour in a few teaspoons of sugar which is also optional and stir.

add kale to boiling water

Cover pot and simmer on low heat, turning occasionally for about 2 hours or until kale is tender, add more water or broth as needed.

add hot sauce to kale

Sprinkle Red Crushed Peppers or Frank’s Red Hot Sauce on top and enjoy.

I need a little spice added to my healthy greens, how about you!

Social Media Sunday with the Delaware Blogger

Don’t forget to tune into Social Media Sunday with the Delaware Blogger on Sunday at 6 – go over to the side bar for the link.  

We will be discussing Social Media Etiquette for Boomers

Be safe and I’ll see ya next week!

 


Asparagus, Cherry Tomatoes and Cheese Omelette

Easy like Sunday morning is how I like my breakfast on the weekends.  I am always rushing out the door Monday through Friday with a Breakfast Bar in one hand and a Smoothie Shake in the other. 

So on the weekends, I like to take my time to not only make but to also eat a healthier breakfast.

Two weeks ago, was one of my unscheduled Saturdays so I took full advantage of it to make this asparagus, tomato and cheese omelette.

Saturday morning breakfast

Using just these few ingredients:

6 Grape tomatoes, sliced in half lengthwise
6 tips of asparagus
2 eggs
2 tbsp milk

1/2 cup Parmesan cheese, shredded

Seasoning Salt

ingredients for an omellete

DIRECTIONS:

Coat the pan with cooking spray and place over medium-high heat.  Add the asparagus, cherry tomatoes; saute and stir until the asparagus and tomatoes are fairly soft, about 4 minutes. Remove from the pan and set aside.  olive oil cooking spray asparagus and cherry tomatoes

Wipe pan clean with a paper towel then coat once again with cooking spray.

add eggs to heated pan

 

Whisk together the eggs and milk in a small bowl; pour mixture into pan allowing it to set, then add asparagus, tomatoes and cheese to one side of egg.  While the omelet cooks, lift the edge to allow the uncooked egg to flow underneath. When most of the egg is cooked, sprinkle Parmesan cheese over the top.

omelette ingredients

Allow the cheese to melt slightly, then fold in half and serve.  

What is your favorite weekend breakfast?

fold over eggs for omelette


Superfoods Friday – Butternut Squash & Sweet Potato Soup

superfoods friday

Hello friends and welcome to Superfoods Friday!

Tonight is Halloween and if you will be out “tricking and treating” be extra careful, but in case you aren’t, stay home and enjoy a big bowl of soup while watching a Halloween marathon on TV. happy halloween candy

Last week the Superfood was squash, and this week it’s been paired with one of the the world’s best SUPERFOODS – Sweet Potatoes

First of all, did you know that a sweet potato is not a potato but a vegetable often called a yam?  Packed with both nutrients and a sweet flavor, sweet potatoes are one of the most versatile and healthful vegetables available. They are full of disease-preventing, cancer-fighting, and immune-boosting benefits.

These tubers are also good sources of the anti-inflammatory nutrients, vitamins A and C, making them an excellent food choice for people suffering from arthritis or asthma. People with diabetes may also benefit from eating this root vegetable because it ranks low on the glycemic index and has less of an effect on blood glucose levels.

superfood friday feature avi

 Butternut Squash and Sweet  Potato Soup

Butternut Squash and Sweet Potato Soup5

The ingredients for this healthy slow cooked soup were:

2 Medium Sweet Potatoes or Yams – diced

1 Medium Butternut Squash – diced

1 package frozen mixed peppers and onions

1 can coconut milk

1 carton flavored broth, I chose Thai Ginger 

Butternut Squash and Sweet Potato Soup1

Put all the ingredients into the Crock Pot

Butternut Squash and Sweet Potato Soup3

It slow cooked on high for about 4 hours but since I didn’t have an Immersion Hand Blender I used a potato masher to give it a smoother consistency.  However, it still didn’t blend well enough for me so I poured some of it into the NutriBullet blender.  Be careful because it’s hot!

Butternut Squash and Sweet Potato Soup4

 

This definitely worked better and hubby thought this was the best slow cooked soup that I had ever made – yay me!

Butternut Squash and Sweet Potato Soup2

Pair it with a little Pumpkin Spice muffins and you’ll have a powerful Superfood meal.

How do you cook your sweet potatoes?  I can’t wait for Turkey Day because warm Sweet Potato Pie is definitely on our dessert menu.

Stay Blessed – No Stress in 2014!

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Superfoods Friday ~ Collard Greens

Hello friends and welcome to the first post of 

Superfoods Friday

superfoods friday

 

I have decided to combine the Friday Foodie Feature with SuperFoods for Seniors and I do hope that you like the change. Each week in addition to listing several Superfoods with information on how they help us stay healthy, one will also be featured in a recipe.

This week’s Superfood Friday Feature is

Collard Greens

Superfood Collard Greens

Before Kale became a popular Superfood, Collards were the better known green vital for bone health. My grandmother was born and raised in the south, Canton, North Carolina to be exact, so you know that we always had a big pot of greens on the stove every Sunday and holiday.

A tradition that I still have in my home to this day, thankfully they are pretty clean before being sold, so preparing them is uber easy. We don’t eat pork and most people no longer cook them in pieces of unhealthy Salt Pork, so instead I’ve used Smoked Turkey necks or wings.

I have since stopped adding any kind of meat so now I just cook them in a pot of water, with a little olive oil, vinegar, onions, garlic and a some seasoning sprinkled in.

collard, onion, garlic, olive oil and seasoning

Glory Foods also sells greens in a bag and they are just as healthy but I wanted fresh even though these looked like the bugs got to them, they were still good!  

Start a large pot of water, more than enough to cover the collards, I don’t measure, so I just pour in some olive oil and Apple Cider vinegar. Chop up an onion and a few bulbs of garlic, which can either be fresh or garlic in a jar sold at Dollar Tree.  You can also sprinkle in a little white sugar to cut down on the bitterness of the greens.

preparing collard greens

These greens were not gritty with dirt, but I still washed them before cooking as you should with any produce.  You can also add baking soda to the water if you wish.

preparing collard greens

After washing, remove the stems then layer a few of the leaves together.

preparing collard greens

Roll the leaves like a Cuban Cigar and cut into pieces, the size is your preference.

preparing collard greens

The water should be boiling now, so put in the collards, onions and garlic, cover and boil for several hours or until tender.

preparing collard greens

Kitchen Tip: Don’t throw away the water after the greens have cooked, this “pot liquor” is very healthy so bottle and refrigerate to use as a broth or tea.

Collard-Greens-vs-Kale

The Green leafy Superfoods

  • Having a diet high in green leafy vegetables you will have a far lower risk of heart disease and cancer
  • Fresh raw green leafy vegetables contain high doses of chlorophyll, which is an easily digestible proteins, enzymes and they contain a wide range of vitamins and minerals
  • Leafy greens act as mini-transfusions for the blood, a health tonic for the brain and immune system and a cleanser of the kidneys. Boil some parsley in water, refrigerate, then drink an 8 oz glass of it daily and you will notice a change in your urine.

    Which of these green leafy Superfoods are your favorite and how would you prepare them?

    Spinach, Dandelion Greens, Kale, Watercress, Parsley, Lettuce, Endive, Chicory, Broccoli Sprouts and Mustard Sprouts

  • Stay Blessed ~ No Stress in 2014!

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