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Live Your Resolutions

60 days have passed since the New Year, and no matter where we are, it’s not too late. The new year momentum is  a force designed to spur us into action and there is no better time than right now, to create the change you desire. As we move into spring, how can we not only create these shifts but continue to Live these transformations?

As many of you us see time and again if we wish to have excuses to stay with our old patterns, we have abundant scapegoats. This article is one of those: http://www.nytimes.com/2012/01/01/magazine/tara-parker-pope-fat-trap.html?pagewanted=all
To summarize, the article poses the question, why do we even bother trying to lose weight when there is evidence that packing it all back on is only a matter of time?

However, what this article fails to highlight is that the study was done with a “weight loss expert” who helped his clients lose weight by fasting. And then (The same expert) was surprised when his fasting clients later became more hungry and had difficulty maintaining their weight loss! As any of us know, these types of diets are destined to fail, setting off a host of starvation/craving responses with major metabolic long term consequences.

So why then do so many of us bounce up and down on the yo-yo following the latest fads or diets? There is the no Carbs Diet. The High Carbs but the right Carbs diet. The Vegetarian Diet. The Caveman Diet. Gluten, no Gluten. Juice Fasts. You name it, it’s out there.

What can we do to create a new lifestyle rather than a short-term goal pre-destined to become another cliche?

1.   Start with the Basics:

This is not rocket science. Most everyone agrees on a few key basics that work for everyone:

  • Eat Loads of Veggies – If you fill up with nutrient dense plants, you won’t have as much room or hankerings for the junk. Aim to have a minimum of 2-3 servings at lunch and dinner. Variety is key, use lots of colors and shop in season. Visit your local Farmers Market for local and organic produce that has an unparalleled taste and nutrient value from its poor kin which has been carted crosscountry and grown in factory farm conditions. Don’t have time to shop on your own? Greenling Organics is one of our favorites. Let them do the work for you. They visit local farms and bring you the best selection of organic, local produce.

 

  • Cut out the junk. What is junk? Sadly over 50% of the average American’s diet is what we call “dead food”. These are foods that are processed and scarcely fit into the “food” category. Yeah yeah, we all know if we cut out the junk, we will feel better. But for many of us it just tastes so good. These “foods” often releases a cascade of hormones, creating a physiological cascade of addictive effects. How to break this cycle? Substitute with loads of veggies. And find your unique dietary sweet spots.

2. Find Your personal perfect diet

We are all unique and each of us thrive with different diets. We all have our own dietary sweet spots and perfect formula. When we try to fit into a one-size fits all approach, we often fail. I cannot tell you how many people have come to me and said – I tried a Vegetarian Diet, I tried Macrobiotics, I tried Caveman – and I might have felt a little better, but didn’t feel great. How do you know when you have found your sweet spot? Your cravings should disappear and you don’t just feel slightly better or feel good. You feel great. Learning to eat in harmony with our bodies signals sets us up for life long food empowerment and optimal health.

How do you create your dietary sweet spot?

  • Use your cravings. Cravings are our bodies signals trying to get our attention to tell us what we are either missing or receiving in excess. Learn to pay attention to these cravings and let them inform you of your perfect Carbohydrate to Protein Ratios.
  • Find Your Carb to Protein Ratios. Do you do better with more carbs? Less carbs? Are you sensitive to various types of carbs? How about when you eat these carbs? Ditto with proteins.
  • Find your ideal protein composition. As someone who was a 25-year vegetarian, I was amazed to see such profound differences in hundreds of clients. While everyone begins on a vegetarian diet in our programs, we introduce meat in the second or third weeks. Some people thrive with meat, while others thrived on a primarily plant-based diet. This is why there isn’t an either or, black or white approach and this is where so many people fail. They key is in finding which proteins, whether plant or animal help you feel your best. How much of these do you need at each meal? If animal protein helps you feel your best, which types? Chicken is on the of most common inflammatory foods.
  • Find your Snack Sweet Spots. What types of snacks sustain you throughout the day? How do these make a difference in your energy levels, cravings, weight and mood?
  • Find the foods which create inflammation in your body. This one step alone can be life changing. Foods that we eat each and every day and think are good for us are often wreaking shocking havoc in our bodies. Most people have between 1 to 3 food intolerances. These intolerances can create the usual suspects such as weight gain or low energy. But they also can create allergies, digestive ills, pain, low mental clarity, depression, anxiety, skin issues and hormone imbalance. Discover which foods are holding you back to go from feeling good to feeling great.

3. Implement these changes in a lifestyle plan that works for you

Once you discover your personal food tools you are poised for lifelong success. You might have occasions when you fall off, but the fall is generally a conscious one and you certainly will know exactly what to do to get back on track. Perhaps you find that corn creates bloating and weight gain. But you are heading to Mexico for Spring Break. You might choose to embrace corn for a week, but will know what to do to get back on track upon your return. No longer mired in confusion and diet rubbernecking this new found clarity creates more of a lifelong grace in the race for happiness and health.

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Sustainable Gifts are Sexy!

Spoil your sweetie this Valentine’s Day with a special delivery of local and organic surprises. We have a wide selection of gifts, romantic dinners, and tempting treatsthat are sure to please the special person in your life.

Our Valentine’s gifts and meal kits will be delivered on Monday, February 13th– in plenty of time to impress your date and set the stage for a romantic (and eco-friendly) Valentine’s Day. As always, gifts arrive in attractive, recyclable packaging and include a hand-written gift note for the recipient. How sweet!

Valentine’s Day Gift Baskets

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Chocolate Rain Gift BasketDecadent and delightful! Naughty and nice! This indulgent gift showcases the best in local chocolate talent, with enough goodies to share (or not– we won’t tell). Includes Miles of Chocolate, 1 bag Fat Turkey Dominican Joe Extra Dark Chocolate Domes, 1 bag Fat Turkey Chocolate Pools with Cocoa Nibs, 1 Love Puppies Mocha Me Crazy Brownie, 4 Fat Turkey Truffles.

 

 

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Love Bites Truffles –  Calling all chocolate lovers! Central Texas chocolatier Fat Turkey has prepared this assortment of one dozen handmade truffles just for Greenling. Each pretty box includes three each of the following flavors: chai tea chocolate ganache with a dark chocolate coating, creamy white chocolate strawberry ganache with a dark chocolate coating,  lavender caramel with a milk chocolate coating, and classic chocolate truffles.

 

 

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Afternoon Delight - Romantic relaxation in a box, hugged by a bow. Your valentine will love the flavor and quality of these organic, loose leaf teas from Central Texas’ Zhi Teas. Accompanied by local pastries, local honey, and a romantic scented candle that both of you can enjoy.

 

 

Valentine’s Day Meal Kits

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Spice Rubbed Texas Quail  – Set the stage for a romantic encounter with a three-course meal of salad with citrus vinaigrette, spice rubbed Texas quail on a bed of vegetable couscous, and Tiny Pies cherry pies for dessert. The pies and salad arrive ready-to-serve, and the remaining items are prepped and portioned for seamless cooking.

 

 

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Oven Seared Texas Ribeye - Nothing says “I only have rib-eyes for you” like a home-cooked steak dinner for your sweetheart. This three-course meal includes salad with citrus vinaigrette, local, grass-fed ribeye steaks with a red wine reduction on a bed of vegetable couscous, and Tiny Pies cherry pies for dessert. The pies and salad arrive ready-to-serve, an the remaining items are prepped and portioned for seamless cooking.

 

 

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Stuffed Acorn Squash - Share the veggie love with a three-course dinner of salad with citrus vinaigrette, roasted, couscous-stuffed acorn squash, and Tiny Pies cherry pies for dessert. The pies and salad arrive ready-to-serve, and the remaining items are prepped and portioned for seamless cooking.

Browse our complete selection of gifts at the gift page of our website. We will be special delivering all Valentine’s Gifts and Meal Kits on Monday, February 13th. If you’d like another sweet treat from our gifts page delivered that day, please leave a note in the gift message area of your order to “lettuce” know.

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Central Texas Local Box Meal Plan, February 6-10

I had a really hard time taking the Local Box picture today because the greens were so large! As soon as I would squeeze the kale into the shot, the mizuna would jump out of the picture. Once the spring onion roots were on the table, my mustard greens were eeking off of the edge. After several attempts, I finally squezzed it all in.  Crowded though it may be, I think this is one of our prettiest Local Boxes of the year so far.

This week’s box gets its good looks from all those greens. Remember that greens lose most of their volume when they cook, so if you need to stretch the Local Box into many meals, try recipes with raw greens like salads. Conversely, dishes with cooked greens like stir-frys and braises are a great way to use up lots of Local Box ingredients in one fell swoop.

Here’s my game plan for the week:

Meal one: This mizuna salad with cherries looks like a winning side dish. I’ll serve it alongside this rustic radish tart for a quick and easy weeknight meal.

Meal two: Warm cucumber and kale salad will knock out my kale, cucumbers, and spring onions. This recipe is very simple, so it is important to use a good white wine in the cooking process. Along with the salad, I’ll serve honey spiced poached grapefruit.

Meal three: The Food Network’s recipe for Fettucine with Mustard Greens and Mushrooms  looks like a neat way to use up mustard greens.

Meal four: Slow cooker chili chicken tacos with avocado and lime wedges on the side.

 

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Local Box Meal Plan- January 9-13

 

Oh boy! There are mustard greens and spinach coming in this week’s Local Box! I have been waiting for this combination of greens all winter to make Sarson Ka Saag, a wonderful and spicy Indian curry, served with roti or naan.

My family usually turns up their nose at mustard greens, but the heat and texture of these spicy greens is just perfect for Indian preparation. We will definitely be having that dish on Wednesday night when our Local Box arrives!

Here’s a list of the Local Box contents:

  • Mustard Greens – Lund Produce
  • Komatsuna/ Mizuna Bag – My Father’s Farm
  • Green OR Red OR Bibb Lettuce – Gundermann Acres
  • Green OR Savoy Cabbage OR Spinach – Gundermann Acres
  • Crimini Mushrooms – Kitchen Pride
  • Mint – My Father’s Farm
  • Green Onion OR Green Garlic OR White Turnips – Animal Farm or Fruitful Hill Farm
  • Tangerine – G&S Groves
  • Yellow Onion – Engel Farms
  • Butternut Squash – Gundermann Acres

Here’s what we’ll be eating the rest of the week:

Meal one: Sarson Ka Saag (Mustard Green Curry) with Naan and jasmine rice. This dish calls for Mustard Greens and Spinach, but you could definitely substitute the Mizuna/Komatsuna for the Spinach if you wish. Chopping the greens very fine, with a food processor if you have one, is key to the creamy consistency that makes this curry sing.

Meal two: We’re only getting 7 or 8 crimini mushrooms in the Local Box, so they’ll definitely need to be paired with something else to make a full dish. I’m going to try this Roasted Butternut Squash with Green Onions and Mushrooms, along with some local, organic link sausage as the main dish.

Meal three: This wilted lettuce salad is to die for, and I think its flavors would really compliment French Onion Grilled Cheese Sandwiches. If we don’t eat all the tangerines for snacks during the week, I’ll serve those on the side for dinner.

Meal four: Wok sauteed mizuna with minced chicken. If we get cabbage, I’ll grate the whole thing and cook it along with the mizuna in this recipe, making sure to double the liquid ingredients in the recipe so that there’s plenty of sauce.

Bonus: I can’t figure out a good way to use the mint in any of the dishes above, so I’ll probably use it to make mint ice cubes. Mint ice cubes are super easy, and a great incentive to drink more water during the day!

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