It’s very important as we age especially, to eat an anti-inflammatory diet. Why? Because systemic inflammation will cause any number of issues, conditions and even diseases. We don’t want that. So let’s keep our numbers down- blood sugar, cholesterol, blood pressure. Substitute healthier options into your daily diet and watch your numbers go down and your health increase!
Products I use-
Zwilling container and vacuum pump
https://www.zwilling.com/ca/
DISCLAIMER- I am not a professional in the dietary field. I am a 60 something woman who has had many gut, skin and food related issues. I have worked through many of those issues and now want to help other women who may be experiencing similar issues. Please discuss your issues with your doctor and/or Naturopath.
Hi. Tonight I’m doing baked cod or if you want you can pan fry it with just a little wee bit of oil or you could even steam it. And side dishes uh tonight are spaghetti squash because it is high in vitamin B6 and vitamin C and is full of antioxidants. Green peas and broccoli. And broccoli is good because all of those cruciferous vegetables um reduce harmful bacteria that may be lurking in your gut. Sometimes things you don’t know about, sometimes things that are kind of gross. So you want good bacteria, you want varied bacteria in your gut, have cruciferous vegetables, ideally something every day. Anyway, here we go. [Music] And you want to scrape out the inside of the spaghetti squash, the uh seeds and all that stuff. I used to hate the idea of spaghetti squash until I tried it, of course. And then I realized, not only is it tasty, but you can literally eat it as a replacement for spaghetti, or you can just have it as a side dish with some of your other meals. And um I like to try and make sure I’ve got a colorful meal. So lots of greens, um some bright oranges. I’m also going to do some carrots. Um but yellows like the squashes. Squash is one of my favorite veggies because I don’t know, it just replaces potatoes for me. It’s just so tasty. Okay. So, you just scrape out the insides and you can if you eat uh butter or ghee, you can put some of that in there, but I typically just do salt and pepper with a little bit of water in the pan. [Music] And I always use either sea salt or himalayan, pink Himalayan salt. Lots of pepper. Put that in the dish. A little bit of water. Get my trusty Zwilling container. I love these things because they keep your food fresh. They keep them fresh like 5 days longer than they would if you didn’t use it. So, I just pop the top here to let the air back in. So, I can get my lid off. I’ve already precut my broccoli, so those babies are ready to go. And then seal it back up. [Music] This just sucks all the air out and that is what keeps your food from oxidizing. [Music] I’m going to steam my broccoli tonight because I just really like how it tastes and how it looks when you steam it. [Music] Throw in a little soap. [Music] Ready to roll. I always cover my vegetables and whatever I’m cooking in with parchment paper if I’m going to use foil because it’s not good to have the aluminum touching your food. Uh, but it’s nice to have that steam in, to heat in. So, I always use parchment paper and then I put the foil on top. [Music] [Music] prep fish. Make sure you thaw it in the fridge. [Music] And then salt, pepper. I like to use organic thyme and paprika. to season my fish. Also, I find when you use sea salt or uh pink Himalayan salt, it tastes much more salty than if you use regular salt. So, maybe use a little less of that until you get the hang of how much you like. Pepper. We freely grind lots of pepper on our on our fish. [Music] [Music] ready to bake. [Music] [Music]
1 Comment
Wish I was there to eat with you. Very informative video! 💜Rhonda