Kellie Hill is joined by 13-year cancer survivor Karen Brooks from In-Home Wellness Solutions to explain how she used juicing as a supplement during her recovery. Identify which fruits and vegetables make great juices and which should be eaten whole rather than juiced. Karen explains if you need to purchase organic. Learn the “bases” for raw nutritional juicing as a start to make your own favorite drinks.
Kellie Hill is joined by Karen Brooks from In-Home Wellness Solutions to show tips to make cleaning a juicer quick and easy. Learn which brush will help you ensure proper cleaning. Instruction includes when to hand wash juicer parts and when it’s okay to run parts through the dishwasher as well as the one part you should never load in your dishwasher.
The benefit of using a slow cooker is you can toss in the ingredients and go . . . dinner is ready when you return home. This video includes easy instructions for your next family favorite meal. Includes health information about chicken pieces with skin and bones versus skinless boneless chicken. Enjoy nutritious foods with very little work!
- 2 large onions
- 3 lbs chicken parts
- 6 bacon slices
- 2 cups mushrooms
- ½ cup celery (optional)
- 1 ½ cups warm water
- 2 tsp organic Better Than Bouillon
- 1 tsp sea salt
- ½ tsp white pepper
- ½ tsp garlic powder
- 1 tsp parsley flakes
- ¼ tsp ground thyme
- 1 bay leaf
- 1 cup vegetable stock
- 1 cup apple cider vinegar
- Juice from jar of mushrooms (optional)
- Coarsely chop onions and allow to sit for 5-10 minutes.
- Cook bacon until crisp, pat with paper towel and crumble.
- Slice mushrooms. Thinly slice celery.
- Place onions in a 5 quart slow cooker. Arrange chicken pieces on top. Add bacon, mushrooms, and celery if using.
- Whisk together warm water and Better Than Bouillon until dissolved. Add salt, pepper, garlic, parsley, thyme, and bay leaf. Stir together and pour over chicken.
- Whisk together vegetable stock, apple cider vinegar, and mushroom juice if using. Pour over chicken.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours.
- Discard bay leaf before serving.
Helpful Hint: To make a gravy, remove chicken and vegetables. Scoop one cup of liquid from slow cooker and add 1 Tbs of arrowroot. Whisk together until smooth. Add back into liquid in slow cooker and whisk until thickened.
Make this traditional comfort food healthy and tasty while still enjoying a creamy gravy consistency. Make every penny count by using cheaper cuts of meat in the slow cooker. Learn how to make quinoa flour as well as how to layer foods in the slow cooker. Come home to the great smell of dinner ready to eat!
- 1/3 cup quinoa flour
- 1 tsp salt
- ¼ tsp pepper
- ½ tsp paprika
- 2 lbs beef round steak, cut into ½ inch thick strips
- 1 ½ cups chopped onion
- ¼ tsp garlic powder
- 14 oz canned tomatoes, with juice, broken up or 3-4 tomatoes chopped
- ¼ cup ketchup
- 2 tsp beef bouillon
- 2 Tbs sherry
- 2 cups sliced mushrooms
- 1 cup sour cream
- Combine flour, salt, pepper, and paprika in a plastic bag. Place a few strips of steak in at a time. Shake to coat. Place in 3 ½ quart slow cooker.
- Mix next seven ingredients in a bowl. Pour over steak. Cover. Cook on low for 7-9 hours or on high for 3 ½-4 ½ hours.
- Stir in sour cream during the last 30 minutes of cooking time.
Serve solo or as a topping for brown rice or noodles.
The Challenge is underway, be sure to follow along at the Mail Tribune. If you missed today’s update, read on:
Jami is beginning a diet and lifestyle change that she will be able to maintain permanently without making multiple meals for her family or feeling deprived. There are two keys for success in this first week. First, focus in on one goal and be specific. Then, do a quick reality check. Have you tried this before? If so, what happened? What’s different now? Are you willing to make lifestyle/diet changes now? Does this feel like the right time? Make sure you are able to match the level of commitment required to achieve your goal. If not, redefine your goal so you can succeed. Second, start a food log. Write down everything you eat for meals and snacks as well as any beverages you drink. Don’t judge your food choices. At the end of each week, note two not-so-healthy foods and swap them out for more nutritious options.
Jami Young, Nutrition Challenge Volunteer
My journey to a better me has begun. I was excited for this time in my life to arrive and now I am scared to death that it is here! People always say that change is good. Why am I not so convinced? I was asked by Kellie (nutritionist) to write down daily my food intake of everything that I eat or drink. Have you ever tried it? To be completely honest, it is so hard. I do not realize everything that goes into my mouth in a day! Coffee drinks! Yikes! I have not even gotten into calories or anything super diet-y yet! Life is a process and mine has started! [Read More]