KIDS DON’T EAT EVERYDAY!

Today was one of those days my kid didn’t feel like eating. I’ve noticed during her growth spurts one week she won’t touch food, then the next she’s eating everything she can find all day. Instead of stressing out and tryna convince her she needs to eat, I pick my battles and I simply make her Fairy Juice. Lol, yes I tell her it will make her fly, lol! Since she tries to fly anyway! The lil white lie gets her to drink every drop! Everything in it is 100% natural and healthy so if she doesn’t eat anything else for a while, I don’t worry!
Blueberries
Blackberries
Raspberries
Strawberries
Handful of Spinach
1/2 teaspoon of turmeric
Coconut water and Ice!
Vooolaaaaa, we have Fairy Juice! Also, a really happy momma! In between sips, I convince her to drink up so she can fly away! Works like a charm, so get your little Fairies or Superheroes flying.
Good luck parents!

STOCKING UP ON HEALTHY FOODS

Kids, especially younger ones, will eat mostly what’s available at home. That’s why it’s important to control the supply lines – the foods that you serve for meals and have on hand for snacks. Follow these basic guidelines:

  • Work fruits and vegetables into the daily routine, aiming for the goal of 5 servings a day.
  • Make it easy for your child to choose healthy snacks by keeping fruits and vegetables on hand and ready to eat. Other good snacks include yogurt, peanut butter and celery, or whole-grain crackers and cheese.
  • Serve lean meats and other good sources of protein, such as eggs and nuts.
  • Choose whole-grain breads and cereals so your child gets more fiber. (No Wonder Bread and Cocoa Pebbles.)
  • Limit fat intake by avoiding deep-fried foods and choosing healthier cooking methods such as broiling, grilling, roasting, and steaming (bake chicken and pork chops).
  • Limit fast food and other low-nutrient snacks, such as chips and candy. But don’t completely ban favorite snacks from your home. Instead, make them “once-in-a-while” foods, so your child doesn’t feel deprived. Limit sugary drinks, such as soda, Kool-Aid, Tang and other fruit-flavored drinks. Serve water and milk instead.

HEALTHY EATING HABITS

Okay, women, I have to ask, “What are you feeding your families?” You are what you eat!!!!! Do you remember that old saying? Look at the food you are putting into your child’s mouth. French fries and chicken nuggets are saturated in grease. Grease and water do not mix right? Think of your blood like water. When grease is put into your system it doesn’t dissolve, it gets stuck on the walls of your arteries.  That can lead to your heart causing your arteries to build up film and eventually clog, just like a pipe in the sink with too much grease in it. This causes heart attacks. You won’t put grease down your sink, why? It will clog the pipes right, but yet, you will put it in your body. As if there are no pipes to clog inside of you. What about your arteries?  You need to think of them as pipes. The pipes down the sink you can replace, the ones in your chest you are stuck with for life.

I can’t front, I was raised on the same food as you but now I’m an adult. I looked around at my forefather’s and analyzed why they passed away: cancer, heart attack, high blood pressure, sugar diabetes. It’s in my bloodline, so I have to be smarter. I have to take their mistakes as a learning experience and not pass those poor eating habits on to my child. Not saying I’m going to cut soul food out of my life but learn how to cook it a different way and have a variety of different foods.

Teach your children that salads can be a meal. I am amazed at the number of black people who honestly don’t eat salad. In fact, there are a lot out there that have never even had one. Also, why are we so quick to take a laxative instead of eating foods that are high in fiber that would keep us regular? We all know the saying an apple a day keeps the doctor away. They say that because the skin from the apple scrapes the intestinal lining as it goes down in our system, pulling away any build-up and helping the colon to remove it from our system.

 

Come detox with us!

www.TeamCherieJ.com

DO NOT FORGET TO EAT YOUR WATER

I hear people say all the time they do not like water and just can’t drink it. Well, eat it then… I know it sounds crazy, but watermelon is 92% water! So, there is nothing wrong with eating it as well as drinking it.

Watermelon has a high water content so it helps keep your skin hydrated. Dehydrated skin leads to a dull appearance. As we get older, our skin becomes thinner and less able to recover from damage. Our body is full of ‘free radicals’ that damage cells over time and can be attributed to the cause of aging skin. Watermelon is full of antioxidants such as lycopene and vitamins C and A, which help reduce these free radicals and can slow down the signs of aging. Watermelon is packed with Vitamin A, which can help reduce skin pore size and the amount of oil that your sebaceous glands secrete. Watermelon is believed to help with acne due to this these properties. Watermelon is a natural toner that can help to refresh the skin.

Watermelon is full of an amino acid called arginine. Arginine is essential in our bodies and helps with blood circulation in the scalp. When your blood is circulating in the scalp, your hair will grow. Watermelon seed oil will help moisturize your hair.

THIS MORNING MY DAUGHTER REQUESTED BLUEBERRY MUFFINS!

I asked my daughter what she wanted for breakfast in the morning last night before bed.   She said, “I don’t know mom.”  I was starting to feel bad because it feels like I make the same things over and over out of convenience.  It was obvious she was starting to get bored. At 3 a.m. she woke me up and said, “Mommy, since we moved in April you haven’t made blueberry muffins.”

Guilt set in.  She was right, I hadn’t. In fact, I hadn’t even thought about them. I tucked her back in and told her blueberry muffins were a great idea. It only takes 33 mins from start to finish and I always keep frozen blueberries in the freezer! My goal is she always eats fruit at breakfast so BAM no more thinking for me. I got up in the morning and made them.  Happy Baby, Happier Mommy! She ate 3 of them and was full!

 

Ingredients

1/4 cup coconut flour

1/3 cup tapioca flour

1/4 tsp pink salt

3/4 tsp baking soda

2 tbsp unrefined coconut palm sugar or tbsp of raw honey (I use honey)

1/2 cup of unsweetened applesauce

1/4 cup of coconut oil melted and cooled

1 tsp of vanilla extract

1 cup of frozen organic wild blueberries washed and drained

2 mashed bananas (I use them instead of 4 eggs. 1/2 a banana can replace an egg)afms-bb-muffin-batter-on-plate

Instructions

  1. Preheat the oven to 425 F.
  2. In a bowl mix together flours, salt and baking soda and set aside.
  3. In a larger bowl mix oil, applesauce, vanilla, honey or sugar and bananas or eggs.
  4. Add dry ingredients and mix well.
  5. Fold in drained blueberries.
  6. Grease muffin tin or use cupcake liners, like I do.
  7. Pour batter in muffin pan evenly.
  8. Bake until golden brown, 16-20 minutes depending on oven.

afms-bb-muffin-top-on-plate3

FOODS AND WHAT THEY DO FOR YOUR BODY

For this Wellness Wednesday post, I want to share a list of foods and how they benefit our bodies.

FOOD

BENEFITS

Apples

protect your heart, prevent constipation, block diarrhea, and improve lung capacity, cushion joints

Apricots

combat cancer, control blood pressure, save your eyesight, shield against Alzheimer’s, slow aging process

Artichokes

help aid digestion, lower cholesterol, protect your heart, stabilize blood sugar, guard against liver disease

Avocado

battles diabetes, lowers cholesterol, helps stop strokes, control blood pressure, smooths skin

Bananas

protect your heart, quiet a cough, strengthen bones, control blood pressure, block diarrhea

Beans

prevent constipation, help hemorrhoids, lower cholesterol, combat cancer, and stabilize blood sugar

Beets

control blood pressure, combat cancer, strengthen bones, protect your heart, help weight loss

Blueberries

combat cancer, protect your heart, stabilize blood sugar, boost memory, prevent constipation

Broccoli

strengthens bones, saves eyesight, combats cancer, protects your heart, controls blood pressure

Cabbage

combats cancer, prevents constipation, promotes weight loss, protects your heart, and helps hemorrhoids

Cantaloupe

saves eyesight, controls blood pressure, lowers cholesterol, combats cancer, and supports immune system

Carrots

save eyesight, protect your heart, prevent constipation, combat cancer, promote weight loss

Cauliflower

protects against prostate cancer, combats breast cancer, strengthens bones, banishes bruises, guards against heart disease

Cherries

protect your heart, combat cancer, end insomnia, slow aging process, shield against Alzheimer’s

Chestnuts

promote weight loss, protect your heart, lower cholesterol, combat cancer, control blood pressure

Chili peppers

help with digestion, soothe sore throat, clean sinuses, combat cancer, boost the immune system

Figs

promote weight loss, help to stop strokes, lower cholesterol, combat cancer, control blood pressure

Fish

protects your heart, boosts memory, combats cancer, boosts immune system

Flax

helps digestion, battles diabetes, protects your heart, improves mental health, boosts immune system

Garlic

lowers cholesterol, controls blood pressure, combats cancer, kills bacteria, fights fungus

Grapefruit

protects against heart attacks, promotes weight loss, helps stop strokes, combats prostate cancer, lowers cholesterol

Grapes

save eyesight, conquer kidney stones, combat cancer, enhance blood flow, protect your heart

Green tea

combats cancer, protects your heart, helps to stop strokes, promotes weight loss, kills bacteria

Honey

heals wounds, helps digestion, guards against ulcers, increases energy, fights allergies

Lemons

combat cancer, protect your heart, control blood pressure, smooth skin, stops scurvy

Limes

Same as lemons

Mangoes

combat cancer, boost memory, regulate thyroid, help with digestion, shield against Alzheimer’s

Mushrooms

control blood pressure, lower cholesterol, kill bacteria, combat cancer, strengthen bones

Oats

lower cholesterol, combat cancer, battle diabetes, prevent constipation, smooth skin

Olive oil

protects your heart, promotes weight loss, combats cancer, battles diabetes, smooths skin

Onion

reduces risk of heart attack, combats cancer, kills bacteria, lowers cholesterol, fights fungus

Oranges

support immune system, combat cancer, protect your heart, strengthens respiration

Peaches

prevent constipation, combat cancer, help to stop strokes, help digestion, help hemorrhoids

Peanuts

promote against heart disease, promote weight loss, combat prostate cancer, lower cholesterol

Pineapple

strengthens bones, relieves colds, helps digestion, dissolves warts, blocks diarrhea

Prunes

slow aging process, prevent constipation, boost memory, lower cholesterol, protect against heart disease

Rice

protects your heart, battles diabetes, conquers kidney stones, combats cancer, helps to stop strokes

Strawberries

combat cancer, protect your heart, boost memory, calm stress

Sweet potatoes

save eyesight, lift mood, combat cancer, strengthen bones

Tomatoes

protect prostate, combat cancer, lower cholesterol, protect your heart

Walnuts

lower cholesterol, combat cancer, boost memory, lift mood, protect against heart disease

Water

promotes weight loss, combats cancer, conquers kidney stones, smooths skin

Watermelon

protects prostate, promotes weight loss, lowers cholesterol, helps to stop strokes, controls blood pressure

Wheat Germ

combats colon cancer, prevents constipation, lowers cholesterol, helps to stop strokes, improves digestion.

Wheat Bran

combats colon cancer, prevents constipation, lowers cholesterol, helps to stop strokes, improves digestion

Yogurt*

guards against ulcers, strengthens bones, lowers cholesterol, supports immune system, improves digestion

*Lemon yogurt is the only one that is a natural antibiotic with no side effects.

Did you learn anything new?  Let me know in the comments!

(MEATLESS) TACO TUESDAY STARTS TOMORROW

One of the hardest parts for me becoming plant-based is giving up TACOS!! I just didn’t think I could do it, so I had to figure it out! Not only tacos, but I am a major sour cream lover. How was I going to live without sour cream? SMH. Well, I figured it out. I am not a tofu lover or maybe I just haven’t figured out how to cook it right yet. Most tacos recipes I noticed are full of veggies and as much as I love veggies, let’s face it, they are NOT the star of a TACO! I talked to an old lady in Sprouts and she told me to try Tempeh. Bless her heart, she really sat there and explained to me how to cook it and everything.

If you’re looking for delicious vegetarian tacos that don’t consist completely of vegetables, then these tacos are for you!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6-8 tacos

INGREDIENTS

Tempeh Taco Filling

  • 2 Tbsp olive oil
  • 3 cups tempeh
  • 1 Tbsp cumin
  • 1 tsp salt
  • 1 tsp paprika
  • 2 tsp chili powder
  • 1 clove garlic minced
  • 3 Tbsp tomato paste 45 mL
  • 2 Tbsp water 30 mL
  • 8 taco shells hard or soft (I still like to fry my own shells)
  • Optional yums
    • Hot sauce or Taco sauce
    • Cilantro or parsley
    • If you like it spicy, add jalapeños
    • Vegan sour cream (easy to make in a blender using raw cashews, water, tangy lemon juice and apple cider vinegar, salt to taste)

INSTRUCTIONS

  1. Heat oil in a large saute pan over medium/high heat.
  2. Roughly grate tempeh using a box grater, then add to the pan. Cook until it starts to brown, about 5 minutes.
  3. Add the spices, salt, garlic, and tomato paste. Cook another 5 minutes, then add the water and cook just until water has evaporated.

 

Now that I got tacos down; I have to figure out how in the world I am going to survive without PIZZA!! For more great Vegan friendly recipes check out www.going2natural.com.

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ORGANIC VS. NON-ORGANIC FOOD

Have you ever wondered what is the difference between organic vs. non-organic foods?

Organic foods have no hormones, added antibiotics or synthetic additives. Organic foods typically contain the same amount of nutrients, vitamins and minerals as non-organic foods. The foods that are organic contain fewer pesticides, fewer multi-drug resistant bacteria and no genetically modified organisms or foods.  The producer has to have the United States Department of Agriculture (USDA) verify their growing practices and approve all of their production methods.  The only upside of eating non-organic is it’s cheaper. Everyone doesn’t understand whether you’re eating non-organic or organic, it is still majorly important to wash your fruits and veggies.

abundance agriculture bananas batch
Photo by Pixabay on Pexels.com

When I come home from the grocery store, I typically whip up a quick vinegar soak with 90% water and 10% white vinegar, then I soak my fruits and veggies in it. I stir them around and rub the skin gently. Then, I rinse them thoroughly. When I am washing strawberries and blueberries, I tend to let them soak longer and rub less, so I don’t damage the skin.

*I even wash the outside of a banana because you hold it with your bare hands.

What food related questions do you have?  The answers may be featured in an upcoming blog post.

 

BRING ON THE HUMMUS!

Once I got my daughter to start eating hummus, I was the happiest MOM on earth. I love hummus. We dip our veggies in it and we spread it on crackers and pita bread. My daughter loves veggies wraps with hummus spread. When a 4-year-old approves, you know it’s good.

I have never made it from scratch, but you can and tell me how it turns out. LOL, for me it’s baby steps.  I can cook, but don’t love it. I only go in the kitchen because I have a beautiful daughter who deserves a mommy to cook for her. Here is a recipe that gets me in and out of the kitchen quickly.

PREP TIME: 5 MINS

INGREDIENTS

  • 1 medium can chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  • ½ teaspoon baking soda
  • ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste
  • 1 medium-to-large clove garlic roughly chopped
  • ½ teaspoon Himalayan salt, to taste
  • ½ cup tahini
  • 2 to 4 tablespoons ice water more as needed
  • ½ teaspoon ground cumin
  • 1 tablespoon extra-virgin olive oil
  • drizzle of olive oil

INSTRUCTIONS

  1. Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas with several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated with their skins falling off, and they’re quite soft. In a fine-mesh colander, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).
  2. Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
  3. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor, as necessary.
  4. While running the food processor (I use my Baby Brezza. Yes, the baby food maker.)  drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra-smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)
  5. Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon, if necessary, to achieve a super creamy texture.
  6. Taste, and adjust as necessary—I almost always add another ¼ teaspoon of salt for more overall flavor and another tablespoon of lemon juice for extra zing.
  7. Scrape the hummus into a serving bowl or platter and use a spoon to create nice swooshes on top. Top with garnishes of your choice and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.

 

Don’t forget you don’t have to eat it plain.   You can add variations. In my house, we have:

  • Sun Dried Tomatoes Hummus
  • Garlic Hummus
  • Kalamata Olive Hummus

All are always big crowd pleasers.  Garnish options we play with are, red pepper flakes, a sprinkle of ground sumac or paprika and chopped fresh parsley.

Once you’ve made your hummus, try this recipe, and let me know how it turns out.

ToastedHummusSandwich (1)

 

DRINK OF THE MONTH

Here is one of our Halloween Favorites from MADDivaConcierge and your favorite #Mixologist theMADDiva! It’s our Pineapple Sherbet Float with Pineapples and Pineapple Ice Cream garnished with Gummy Worms! If you drink, you can add your shot of choice.  We recommend Pineapple @ciroc or patron #tequila.  If you don’t drink, keep it clean and do it virgin!

What is your favorite specialty drink for this time of year?