Don’t Just Read About it…Be About it!


Looking for a new book to curl up and read during your time off this next week? Here are a few of my go-to’s when it comes to anything health/diet related. Dr. Gillian McKeith is a well known nutritionist and the author of You are What You Eat/YAWYE Cookbook. She gives simple advice, provides a jump start plan and allows you to see results with just a few simple changes. She provides answers to the common problems many people have: IBS, eczema, athsma, bloating, inflammation, menopause, stress, sugar addiction, overweight, wheat allergy etc. If you think it’s easier to suffer from these than to change- you are wrong! Look no further….it’s time to get healthy! The book Crazy Sexy Diet is about Kriss Carr and her battle with cancer. She was diagnosed with a rare form of cancer called Epithelioid hemangioendothelioma (EHE) at age 31. With this kind of wake up call she chose to clean up her diet and make some changes such as juicing, and feeding her body with only real foods which in turn leads to proper nutrition. She is now living and thriving with stage 4 cancer. This is living proof that if you change your lifestyle amazing results can occur. You can find out more about this type of cancer here as well as more about Kris Carr here.

I provided the links to these books on Amazon below. There are many more books that I can’t wait to post about, after all knowledge and sharing is the first step to getting healthier. Actually, I take that back. Wanting to be healthier is the first step! I would like to emphasize that I don’t believe in any sort of diet or trend. If they worked, people wouldn’t have to try the next best thing after losing and gaining twice the weight back. Living your life and what works for you is what will get you healthy. If you don’t see changes, you need to change it up. Simple as that. Let me know if I can help in any way. Happy Reading!

You Are What You Eat

You Are What You Eat Cookbook

The China Study

The Sprouted Kitchen

Crazy Sexy Diet

Almond Butta!

If you are like most people, buying almond butter would be much easier than making. Who has the time, right? Wrong! I on the other hand am a little funny when it comes to buying new items at the grocery store. Mostly because I shop at Whole Foods- and it can be expensive to try new things and end up wasting them. Luckily, I just found out you can return anything if you don’t like it (probably a little late to the game). You just can’t eat it all and then try to bring it back. 😉 I recently bought an almond butter that I like called Justin’s. You can find it here. I have had homemade almond butter before and it beats any store bought anything (except this one). You can add the exact amount of sweet and salty that YOU like. Just don’t overdose. Almond butter is a great substitute to those who have a peanut allergy or simply love almonds. Raw nuts can lower blood pressure, control blood sugar, help w/ weight conrol, and are rich in antioxidants. Most traditional nut butters are full of sugar so make sure you are reading the labels. Here is a recipe I found and can’t wait to try. This almond butter can last up to six weeks- I would have to say that the 15-20 minutes it takes to make it  isn’t so bad after all. Give it a try…

What you’ll need:

  • 2 cups raw almonds
  • 1 teaspoon oil, such as almond, unrefined peanut, or extra virgin coconut
  • Seas Salt
  • 1 1/2 teasonpoon ground cinnamon
  • 2 tablespoons honey

Put the almonds in a food processor or Vitamix and process for about 1 minute. Add the oil, 1/4 teaspoon of salt, and the cinnamon. Continue to process for another 8-10 minutes, scraping down the sides of the food proecssor or Vitamix as needed. You will see a change in consistency from crumbs to big climps, to a large ball. Finally, as the oil is released from the almonds, the mixture will smooth itself out. If you want it even smooter add more oil.

When it’s as smooth as you’d like it, stir in the honey, add more salt to taste and transfer to glass jar. It will keep, covered, in the fridge for up to 6 weeks.

*This recipe is out of  The Sprouted Kitchen – One of my newest cookbooks I am in love with.