Let me start by saying that recipes are just suggestions, kind of like the yellow light at an intersection…

Recipes are to give you ideas, and you take it from there. You can either follow it to the letter, or adapt it to your favorite flavor profiles, and the ingredients you have on hand.

Baking is the only thing you have to follow to the letter, which is why I don’t bake  - much.

The philosophy of Eating on Purpose is to make sure that everything that goes in a dish has a purpose. The ingredients must be nutritional and flavorful. Your goal is to stay as natural in your ingredients as possible.

A few things to remember:

• stick with the natural forms of whatever you can hunt, gather, pick or pluck
• simple carbs – BAD; natural complex carbs – GOOD; simple carbs being bread, pasta, cookies, chips, etc.; natural complex carbs being fruits and vegetables
• good fats – fish oils, olive oils, coconut oil, macadamia nut oil, sesame oil, organic unsalted butter, etc.
• bad fats – fats that are man-made (hydrogenated, transfats), and damaged fats (vegetable oils used at high temperatures, like canola, sunflower, safflower, etc.)
• eliminate as much artificial sugar from your daily intake as possible; you may have withdrawals at first (headaches, grumpiness), but remember – cancer cells feed on sugar – need I say more?

Now for some tips to make life easier:

• since you want to add as many fresh herbs to every meal as possible, buy organic herbs, wash them, shake the water off, wrap them in a paper towel, and store them in a plastic bag in the refrigerator; when it’s time to eat, tear or chop some leaves, and sprinkle over the top of your dish, always adding fresh herbs at the end to preserve the fresh flavors –  especially for flat leaf parsley, basil and chives.
• buy a bunch of lemon/limes, juice them, and store them in a glass bottle in the frig; then it’s ready to pour into bubble water, tea, a vinaigrette, over fish or chicken, fruit salad, whatever, for a burst of flavor and antioxidant punch.
• organic everything when possible, period!
• prep a bunch of veggies when you have a little time to spend in the kitchen, store in a plastic bag in the frig, then they are at the ready when you need something to nosh on, or for cooking.

I’m going to start posting recipes that I think you will love, and that will boost your nutritional intake.  The recipes will come from my next book Eating on Purpose.

Until then, Eat on Purpose!

Happy Living!

Christia

The Most Selfish Woman in America!