Aging Youthful

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Updated: 1 hour 8 min ago

FADP: French Press

Thu, 11/20/2014 - 12:00am

This is truly a #FavoriteEverydayProduct in my kitchen as I DO use it EVERY. SINGLE. DAY. My mornings start out with a 16 oz. glass of water, followed up a cup of Bulletproof Coffee I take with me for my 15 mile ride to the gym. I use my French Press a little different than the average Joe (pun intended, get it?). I use my press to cold-press my coffee. I have read that cold-pressing coffee cuts the acidity and you won’t have the “day old” taste like you do with hot-brewed coffee. (Click here for a great article).

Cold-pressing coffee is uber-easy: put as many grounds to your taste (I use three scoops), add water and let sit for at least 12 hours. While I cold-press, this Minnesota born and raised girl likes her coffee hot. After living off-grid for 10 years, I don’t use a microwave much and heat mine in a pan on the stove. (I’ll save the reasons why I don’t microwave much for another post).

Give the French-press, cold-pressed coffee a try and let me know if you notice a difference in taste and the acid in your stomach.

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“Clean” Eggs Benedict? Oh yeah!

Wed, 11/19/2014 - 12:00am

Eggs Benedict is one of my all-time favorite restaurant breakfasts. I don’t have very often as it is not the most healthiest, but with this “cleaner” option, I may have to try to make at home! This recipe come from Clean Eating Magazine who has a whole section of “Classics Made Clean” where I found this week’s #RecipeOfTheWeek.

Classic Eggs Benedict with Lemon Basil Hollandaise

By Heather Bainbridge

Serves: 2
Hands-on Time: 25 minutes
Total Time: 25 minutes


  • 3 large eggs, divided
  • 1/3 cup buttermilk
  • 1 tsp arrowroot powder
  • 1/2 tsp fresh lemon juice
  • 1/2 tsp safflower oil
  • 1/8 tsp ground cayenne pepper
  • 1 tbsp fresh basil, chopped, plus additional for garnish
  • 2 1-oz slices all-natural turkey bacon, no nitrates or nitrites
  • 2 1/2-inch-thick slices vine tomato
  • 1 whole-grain English muffin, halved and toasted


  1. Prepare sauce: In a small saucepan on medium, whisk 1 egg, buttermilk, arrowroot, lemon juice, oil and cayenne. Reduce heat to low and cook, whisking often, until thickened, about 15 minutes. Stir in 1 tbsp basil.
  2. Meanwhile, poach eggs: Fill a medium saucepan with 2 inches water and bring to a simmer. Crack 1 egg into a small cup. With a spoon, make a swirling motion in water and slowly add egg, using spoon to tuck egg white close to yolk. Crack remaining egg into small cup and add to water; repeat tucking motion with egg white. Cook each egg for 4 minutes. With a slotted spoon, remove eggs from water.
  3. Meanwhile, heat a medium nonstick skillet on medium-high. Add bacon and cook, turning once, until crisp, about 4 minutes per side. Remove bacon from skillet and cut each slice in half; add tomato to skillet and sear, turning once, for 1 to 2 minutes per side. Top English muffin halves with bacon, tomato, egg and hollandaise, dividing evenly. Garnish with additional basil.

Nutrients per serving (1 egg, 1/2 english muffin, 1 slice tomato, 1 slice bacon, 3 1/2 tbsp hollandaise): calories: 251, total fat: 11 g, sat. fat: 3 g, Monounsaturated fat: 4 g, polyunsaturated fat: 3 g, carbs: 18.5 g, fiber: 3 g, sugars: 6 g, protein: 20 g, sodium: 474 mg, cholesterol: 309 mg

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Quit Plastic and Think Your Safe From BPA?

Mon, 11/17/2014 - 12:00am

There have been many reports of the dangers of bisphenol A (BPA), a chemical found in plastic food and beverage containers that can potentially leach into the foods they are stored, especially when microwaved. While there is debate over the ingredient, ever since I first heard of the potential danger, I will only buy containers with the “BPA-free” label hoping that it means it is safe and I NEVER microwave food in plastic. I will heat it on a paper or glass plate or eat it cold.

What I didn’t know is canned foods is one of the biggest sources of BPA  Americans ingest today. Yes, canned foods…like metal cans. According to the Good Housekeeping website:

The insides of food cans are often lined with an epoxy resin that keeps corroding metal away from the food. But bisphenol A in that resin can migrate into the foods; in fact, it’s the major source of our exposure to the chemical, says the government’s National Toxicology Program. While the FDA has issued reassuring statements about the risk, other experts aren’t so convinced. In 2007, the nonprofit Environmental Working Group found BPA in more than half of the 97 food cans it tested, with the highest levels coming from chicken soup, infant formula, and ravioli. Just one to three servings of those foods with those concentrations could expose a woman or a child to BPA at levels that cause serious adverse effects in animal tests, the group concluded.

Though you may see “BPA-free” on some canned goods, food manufacturers are not required to list the chemical on labels, so you have no way of knowing whether it’s present.

The scariest part of this report is the statement it’s in the cans of infant formula and if you read the rest of the article, children have the highest levels in their bodies. How to limit exposure? Just like how we SHOULD eat:

  • Limit processed, packaged and canned foods.
  • Buy broths in boxed containers instead of canned or plastic.
  • Have the bulk of your diet consist of fresh one-ingredient foods
  • Use BPA-free baby bottles and sippy cups

EXTRA SPECIAL CAUTION: Plastic water bottles left in cars in the heat can be the worst culprits. The bottles usually are NOT BPA-free and when they are left in the hot car in the sun, it can be a bad combination.

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Everyday Favorite: The Cyclone Cup

Thu, 11/13/2014 - 12:00am

This #FavoriteEverydayProduct is a new one! I have been doing a lot of networking on LinkedIn and received a message from a connection asking me if I’d like to give his blending bottle a try and give feedback. Never one to turn down an opportunity to help out a fellow entrepreneur, I said “sure!”. The next day Jeremy of Cyclone Cup mailed me my very own bottle.

For years I have been using the blender bottles with the wire ball inside them and have liked them just fine. Except, I’ve lost a few of the wire balls and when you do have them in the bottle, they make noise rattling around while you are driving (am I the only one who hates rattles in their cars?) and finding a container that fit inside to hold my protein without opening up was a challenge too (you can put the protein powder on the bottom of the cup and add water, but then end up with a big chunk of goo later…).

Enter The Cyclone Cup. What’s really cool about it is it all fits into one container…there is a screw on cup on the bottom to hold your protein powder so all you have to do is add water to the main part of the container, screw off the protein powder and drop in. Now I have to say I WAS pretty skeptical whether the do-hickey thingy that mixes would work as good as the blender ball. Well, after  a half-dozen uses, I am sold!

The cups come in numerous colors…so if you are a fashion conscious gym goer, you can have one that matches every one of your outfits! This can also be used for mixing pancakes, salad dressings, or anything you want mixed. It’s convenient and very sturdy, so it should last for many years to come. Let me know what you think!


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Apples, Cranberries and Turkey In One = Num!

Wed, 11/12/2014 - 12:00am

Today’s #RecipeOfTheWeek has ingredients I love separately, but would not have thought about putting them together and cooking in a crock pot. I found this on the awesome PaleoGrubs website. While I am not a total #Paleo follower, I do limit my intake of carbs, especially grains, as my body has a slight gluten intolerance and they tend to bloat me and cause inflammation in my body. It’s all a part of the autoimmune issues I have, going back to having Grave’s Disease resulting in my thyroid being removed in my early-30′s.

Moving on…here is the awesome recipe! (AND it is done in a crock pot, so it makes it EASY! Healthy and easy is my motto!).

Cranapple Crockpot Turkey Breast


  • One 5-6 pound bone-in, skin-on turkey breast
  • 3 apples, sliced (I choose not to peel them, but you could if you wanted to)
  • 4 cups raw cranberries, rinsed and “mushy ones” removed
  • salt
  • 1/2 cup apple cider vinegar
  • 1/2 cup maple syrup


Place turkey breast in a large crockpot/slow cooker.  (I had to place mine on its side to get it to fit.)  Sprinkle with salt.  Surround with apples and cranberries.  Pour vinegar and maple syrup over the top.  Cover and cook on low for 6-8 hours, or until meat is cooked through and fruits are softened.  (About an hour before dinner, I turned the turkey over on its other side, but I don’t think this step is essential.)

After removing the turkey breast from the crockot, “mush” the berries and apple slices a bit, and then serve them over the top of the turkey.  Easy and delicious!

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The BHTs of Preservatives

Mon, 11/10/2014 - 12:00am

This week’s #WhatsREALLYInOurFood posting is checking in on a food preservative, BHT. According to the Save Our Bones website, BHT is:

…used to prevent oxidation in a wide variety of foods and cosmetics is listed by the National Toxicology Program (NTP) in 2005 as “reasonably anticipated to be a human carcinogen” on the basis of experimental findings in animals. It is also used in jet fuels, rubber petroleum products, transformer oil and embalming fluid. As if this were not enough, the Material Safety Data Sheet (MSDS) warns that BHT should not be allowed to enter the environment, can cause liver damage, and is harmful to aquatic organisms.

This additive is not without controversy. Depending on which article you read and website you click on, it can be found to be safe in high doses in animals and others, it’s not. The reverse has been found to be true: it is safe in low doses, but not in high doses. Who do you believe???

As with most of the chemicals in our food supply, BHT mostly shows up in highly processed foods such as chips and breakfast cereals. As I coach the people I work with, limit your intake of processed foods, opting for more one-ingredient foods for the bulk of your diet. Use your favorite processed food as a treat, not as a staple. I suggest following the 80/2o rule of eating right 80% of the time. The problems usually come in when we eat processed and fast foods 80% of the time. Use it as a treat, not as a staple. Where is this chemical found?

Remember, you ARE what we eat. If you eat garbage, you will have a garbage body. You deserve better than to fuel yourself with garbage, unless of course, your name is Oscar The Grouch.

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