Cucumber Guacamole Wraps

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This recipe is simple, refreshing and delicious! I made it as a side dish for dinner,  you could even make these for lunch or as a snack. The mix of cucumbers and guacamole is a perfect match,  a crisp outside and creamy inside.I have planted some cucumber plants in our garden this year and I can’t wait until I can start harvesting my own organic cucumbers.

 

 Ingredients

  • 1 large cucumber
  • 3/4 cup guacamole (click to go to my fresh guacamole recipe)

Instructions

  1. Thinly slice your cucumber.
  2. Lay your strips down.
  3. Add a small amount of guacamole to the top of the strips. You do not want too much guacamole or the cucumber strip will not roll up.
  4. Carefully roll the cucumber, put a toothpick through the middle to hold the cucumber roll together.
  5. Serve immediately and ENJOY!

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BBQ Portabella Mushroom Pizza

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I am a huge fan of portabella mushrooms, one of my favorite recipes is when we make pizzas out of them. Summertime is a great time of year to make this dish because portabella pizzas always taste great when grilled. If you do not have a grill you can still cook this dish in the oven.

 Ingredients

  • 4-5 large portabella mushrooms
  • 2 Tbsp extra virgin olive oil
  • Salt
  • Pepper
  • Italian seasoning
  • 1 cup cilantro lime pesto sauce (click to get the recipe)
  • Whatever topping you would like to add

Instructions

  1. Pre-heat grill to medium heat.
  2. Remove the stems from mushrooms.
  3. Drizzle olive oil over mushrooms and rub in with fingers.
  4. Sprinkle salt, pepper and italian seasoning over the mushrooms and rub in with fingers.
  5. Put mushrooms on grill bowl side down (cavity side) for 6-8 minutes.
  6. Remove mushroom from grill, add your sauce and whatever toppings you want. (I added sundered tomatoes, avocados, spinach, shredded chicken and sautéed onions. After I cooked the pizzas I added the avocados.)
  7. Place mushrooms back on the grill and cook another 8-10 minutes.
  8. Remove from grill and Enjoy!!!

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Do you eat the rainbow?

My kids hear me say this often “Did you eat the rainbow today?” What does that mean to you? To me it means eating a variety of COLORFUL vegetables and fruits throughout the day. Incorporating vegetables in your diet in one of the best food choices you can make. Make sure you are eating a variety of vegetables, make you plate a colorful masterpiece of delicious vegetables and fruits.

If you have kids it’s fun to make a game out of trying to eat as many different colors of fruits and vegetables throughout the day. This also means you need to have all those produce stocked in you fridge. Go to the store with your kids and let them pick out the produce, encourage them to pick something different, something they may not usually eat. Go home and make something yummy with the ingredients you bought with your kids. I love to lightly steam my veggies and then add some coconut oil to it before serving. A huge salad of vegetable is a great lunch or dinner option too. Your possibilities of how to cook your vegetables are endless!

This salad was my post workout meal. It was a delicious blend of green spinach, red, orange & yellow peppers, purple cabbage, green avocados, green peas, red homemade salsa (which I use as my dressing) and pink wild caught salmon. This meal will fill you up, add some healthy proteins to your diet and revive your energy after a workout. 

 

Below is a great article from the LIVESTRONG website on phytochemical which are responsible for producing the color in vegetables and fruits.

Read it and then start eating YOUR rainbow daily!

According to the Produce for Better Health, PBH, it is no longer enough to eat your “greens.” Nutrition and health researchers are learning that eating your blues, reds, yellows, oranges, purples, and even whites are also important for your health. An easy and fun way to remember to eat your fruits and vegetables is by thinking of eating the different colors of the rainbow. This ensures giving your body a wide range of valuable nutrients like fiber, folate, potassium, and vitamins A and C. In addition to these nutrients, fruits and vegetables are filled with disease-fighting chemicals known as phytochemicals.

Phytochemicals

 

Phytochemicals are healthful chemicals found in fruits and vegetables. Phytochemicals may be referred to as antioxidants, flavonoids, isoflavones, carotenoids, allyl sulfides, and polyphenols. Phytochemicals are responsible for giving fruits and vegetables their color. According to the Center for Disease Control and Prevention, CDC, research has shown that eating these powerful nutrients may strengthen the immune system and decrease the risk of certain cancers, type II diabetes, stroke, high blood pressure, and cardiovascular disease. Phytochemicals often work together, so it is important to choose fruits and vegetables from all the color

Examples of red fruits and vegetables are red grapes, pomegranates, raspberries, strawberries, watermelon, pink or red grapefruit, tomatoes, beets, radishes, red peppers, rhubarb, cherries, cranberries and red apples. Lycopen and anthocyanins are both powerful antioxidants that give the red group their color. These phytochemicals are thought to reduce the risk of certain cancers, especially prostate cancer. They are also linked to heart health and prevention of lung disease. Lycopene and anthocyanins also help to maintain memory function and urinary tract health and fight off infections as well.

Red Fruit and Vegetables

Examples of red fruits and vegetables are red grapes, pomegranates, raspberries, strawberries, watermelon, pink or red grapefruit, tomatoes, beets, radishes, red peppers, rhubarb, cherries, cranberries and red apples. Lycopen and anthocyanins are both powerful antioxidants that give the red group their color. These phytochemicals are thought to reduce the risk of certain cancers, especially prostate cancer. They are also linked to heart health and prevention of lung disease. Lycopene and anthocyanins also help to maintain memory function and urinary tract health and fight off infections as well.

Green Fruits and Vegetables

Green fruits and vegetables include foods such as kiwi fruit, honeydew melon, avocado, broccoli, spinach, artichoke, zucchini, lettuce, celery, asparagus, edamame, okra, kale, turnip greens and peas. Phytochemicals found in green foods include lutein, zeaxanthin and indoles and are thought to help prevent cataracts and age-related macular degeneration. They also assist to speed up the action of enzymes that break down carcinogens as well as strengthen bones and teeth.

Orange and Yellow Fruits and Vegetables

This color category contains fruits and vegetables such as sweet potatoes, cantaloupe, grapefruit, mango, yellow peppers, corn, pineapple, carrots, butternut squash, peaches, pumpkin, apricots, tangerines and oranges. Phytochemicals found in this group include carotenoids and bioflavonoids, which help maintain the immune system, slow aging, prevent heart disease, protect against cancer and improve vision health.

White and Tan Fruits and Vegetables

This is often the forgotten color group, yet whites are important, too. Examples from this group are bananas, mushrooms, onions, parsnips, potatoes, cauliflower, garlic, jicama, ginger and turnips. Anthoxanthins, which are in the white/tan group, may help lower cholesterol, lower blood pressure, and prevent heart disease. Allicin, which has been found to have anti-tumor effects and may especially decrease risk of stomach cancer, is also found in this group.

Purple and Blue Fruits and Vegetables

This group includes foods such as purple cabbage, blueberries, blackberries, black grapes, raisins, eggplant, plums, prunes and figs. Anthocyanins, phenolics, resveratrol may reduce the risk of cancer, stroke and heart disease, as well as improve memory and promote healthy aging.

Read more: article on fruit and vegetable colors