Friday, July 29, 2011

Who, What, Why? Answered for you!

Is every body in your family doing this "diet"?
What is your new "diet"?
Why are you doing this "diet"?

I have heard these questions and many more since my family has started eating healthier. I am here to answer these questions and any more that you might have. Starting here with these questions above... and it starts....... NOW!!!

Is every body in your family doing this "diet"?

My answer is simply yes and no..... :) Simple right?!

My husband said at the beginning, "You just cook and I will eat it." So that is what he has done. He eats what we have here for breakfast, then for lunch he does his own thing at work, (which is usually not in our "diet") and dinner is again home.

My kids do, because I cook for them!

And I do.

As far as parents, sibling, aunts, uncles .... no. They ask many questions about it, and sometimes try recipes and help me find new ones, but it is an independent idea. Anybody is free to join in if you want! :)

What exactly is our new "diet"?

This is by far the most frequently asked question.

At first I often answered with a "it is vegan, but not vegan."

For some reason that answer didnt satisfy people, I dont know why!

So I have learned to describe it a little better. We never, or rarely, eat animal products. We do rarely eat eggs (from my mother-in-laws chickens).

I am more likely to eat fresh caught fish than something out of the freezer section at our grocery store, but we do try to avoid animal products all together.

We dont eat foods with preservatives, or processed foods. The more natural the better. :)

Fresh fruit and veggies from a garden? PERFECT!! Wheat from my husbands family fields? GREAT!!! Hot dogs packaged who knows where, with who knows what inside? NO!

Now, there are times when we stay at a family members house, or somebody takes us out to eat. In these situations we eat what is given to us. I don't want to be a pain, a bother, or anything. Moderation.... right? We eat natural at home, but we are not militant.

That's what we dont eat, what we Do it is

Lots of veggies, fruits, grains, beans, nuts, honey..... etc....

This should answer the what..... any more questions just comment and I will try to answer them.

Why are you doing this "diet"?

This too is a frequently asked question.

This one has never been difficult for me to answer.

Just like my blog title... JUST TO BE HEALTHY!

My family has a history of cancer.

My sister-in-law (has stage 4 breast cancer) she mentioned a book called "The Anti-Cancer book" it talks about eating more veggies, grains, and less meat.

I researched it. Another book that was suggested to me by a friend is "The China Study" It is amazing what I found...simply stated (with all the boring facts, book titles, and statistics) there are connections between what you eat, and your risks of cancers and disease. (again, I can go more in depth if you wish, just let me know).

Jeremy's family has a very scary and dangerous liver problem that many of his relatives have died from. Jeremy was tested positive for it when he was younger and I want him to live a LONG and HEALTHY life, so I am doing what I can to make that happen.

In the end, if I die of cancer, and Jeremy from liver disease, I will still be happy with our "diet".

It makes me FEEL GOOD! I have energy, I feel light and happy.

I have been told my skin, and hair look good, I have lost weight.

I like to watch my kids eat black beans, brown rice, and broccoli for dinner and not chicken nuggets and fries.

I say "diet" because it is not a diet to loose weight, or fit into a new pair of jeans, or to get back to my pre-baby weight (which i might need). But it is a new healthier way of life.

Guacamole Salad

Guacamole Salad


RECIPE!!! this is from a blog of a friend of mine! Anne Jackman! All of her stuff is not ALL natural, but looks good! This is all natural, preservative free!! Thanks Anne for letting me share it!!

This is super yummy!! I dont even have any additions!! Just enjoy!!!

Monday, July 18, 2011

Chili-Stuffed Red Pepper

Chili-Stuffed Red Pepper

WOW!!! we LOVE!!!


  • 1 medium onion, chopped fine
  • 1 large portabello mushroom, diced (we dont like mushrooms, and they werent missed!:)
  • 1 jalapeƱo pepper, minced (or more to taste)
  • 1 16-ounce can black beans, drained and rinsed well (or 1 1/2 cups cooked black beans)
  • 1 1/2 cup corn kernels, fresh or frozen
  • 1 15-ounce can can fire-roasted tomatoes
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoon chili powder* (or more, to taste)
  • 1 teaspoon salt
  • 5 red bell peppers (We used 2 BIG ones, could have done 3)
  • 2 green onions, thinly sliced


  1. Heat a large non-stick skillet or saucepan. Add the onion and cook, stirring often until it softens, about 4 minutes. (Add a splash of water as necessary to prevent sticking.) Add the mushrooms and jalapeno and continue to cook until mushrooms soften.
  2. Add black beans, corn, tomatoes, and seasonings. Cook for a few more minutes to allow most of the tomato liquid to cook off.
  3. Preheat oven to 400F.
  4. While the chili is cooking, prepare the peppers by cutting them in half through the stem end, removing the seeds and membranes, and rinsing the insides to make sure all the seeds are out. Check to see if they will stand upright, and if not, peel a strip off of the back side. Oil a baking dish big enough for the peppers (or line it with parchment paper). Fill each pepper half with the chili and place it in the baking dish. Bake until peppers are tender, about 40 minutes.
  5. Sprinkle each pepper with sliced green onions and serve hot.

Preparation time: 10 minute(s) | Cooking time: 50 minute(s)

Number of servings (yield): 5

Nutrition Facts

Nutrition (per 2 pepper halves): 190 calories, 10 calories from fat, 1.2g total fat, 0mg cholesterol, 820.1mg sodium, 840.1mg potassium, 38.3g carbohydrates, 11.7g fiber, 9.4g sugar, 10.3g protein, 5.7 points.

Ruth's Additions: We really really loved this! My men were really hungry, so I handed my husband a bowl with some of the prepared chili in it, and some chips for appetizer, and it was FABULOUS!!! The meal was GREAT too! Kason LOVED IT!! Jeremy had seconds!

We talked and decided we will try the chili on some brown rice next time!! Also, could have some in a tortilla or with chips! It was GREAT!! :) I am sooooo excited to try it!! This is a MUST MUST MUST try!!

Friday, July 15, 2011

Warm summer salad

Warm Summer Salad

Jeremy and I are fans, Kason too..
(Jeremy made comments while eating about how good it was)

((This is uncommon))

For the brown rice:
1 cup brown rice
2 1/2 cups water
Pinch kosher salt

For the tomato-cumin vinaigrette:
1 large tomato, cut in chunks
1 clove garlic, chopped
1 tablespoon red wine vinegar (Used Lime juice instead)
2 tablespoons olive oil
1 green onion, thinly sliced
1/2 teaspoon cumin, freshly toasted and ground
1/2 teaspoon fresh thyme, coarsely chopped
Kosher salt and freshly ground black pepper to taste

For the salad:
1 tablespoon olive oil
1 small red onion, cut in half and sliced
1 clove garlic, chopped
1/4 pound shiitake mushrooms, stems removed, sliced
2 ears corn, kernels removed from the husk
(We dont like mushrooms so we didnt add them, and didnt miss them!)
Kosher salt and freshly ground black pepper to taste
1 can, 15 ounces, black beans, drained
1 red bell pepper, roasted, peeled, seeded and cut into strips
1/4 cup, packed cilantro leaves
Tomato cumin vinaigrette, divided
Brown rice
3/8 cup baby spinach
1/4 cup pumpkinseeds, toasted (YUM)

For brown rice, combine the rice and water in a 2-quart saucepan, season with a little salt and bring to a boil. Cover and cook over low heat until the liquid has been absorbed and the rice is tender, about 45-50 minutes. Transfer to a mixing bowl and cool to room temperature, fluffing with a fork a few times.

For vinaigrette, combine the tomato, garlic, vinegar and oil in the bowl of a food processor; puree and transfer to a mixing bowl. Whisk in the green onion, cumin and thyme. Season with salt and pepper.

For salad, heat a large saute pan over medium-high heat. Add the olive oil, onion and garlic. Saute a few minutes until onions begin to caramelize. Add the mushrooms and corn, season with salt and pepper and cook until mushrooms are done; about 5 minutes. Add black beans and red pepper and heat through. Remove from the heat, toss in the cilantro and 4-5 tablespoons tomato cumin vinaigrette. Check seasoning and set aside.

Spoon the rice into a bowl and top with the spinach. Pour the warm vegetables over the spinach (this will wilt the spinach slightly) and sprinkle with the pumpkinseeds.

Drizzle with 3 tablespoons of tomato cumin vinaigrette, and save remaining for future use.

Ruths additions: This is really GOOD!! We even used canned corn (GASP!) and it was good! Jeremy seemed to really enjoy it and I know I did! The texture was AWESOME! I cooked the rice in the rice cooker (WAY EASIER) and it was perfect!

Thanks BONNIE!! :)

Keep the recipes coming if anybody finds anything you want me to try!

Friday, July 8, 2011

Quinoa Pilaf with Corn and Jalapenos

Quinoa Pilaf with Corn and Jalapenos

Jeremy and I are both fans!!

even non quinoa lovers ARE FANS!

Thanks BONNIE! :)
Ruth's additions: I used veggie broth instead of chicken broth, I also make it with the Cafe Rio black beans also on this blog.. We put it on a bed of lettus with the black beans and quinoa and same salsa on top! :) YUMMMMM We even crumbles some corn chips on the very top! :)

** The 1st time I made it I failed... I burned it and didnt seed the jalapeno very well, so it was HOTT!!
2nd time was SUPER yummy! Just keep the temp low, it will probably take longer to cook than the recipe said, also, I had to add more broth/water.