Saturday Stats – New Cases

Did you know that, according to the American Diabetes Association, 1.4 million American’s are newly diagnosed with Diabetes every year?

1.4 million NEW cases. Tacked on to a society that is teeming with Diabetics. We are everywhere.

We can’t let this number grow.

We need more research, we need to be more mindful about what we do and do not put in our bodies, we need to make being active a priority, not a once-in-a-while thing, we need to learn how best to manage our stress and emotions, and we need to CARE about our health.

We must be diligent in this management. I know for me, I don’t stay on top of things as well as I should, and I am actively working on changing that because myself and my health are worth that. You and YOUR health are worth that.

You are not alone, and this is not how your chapter ends – if you need an accountabilibuddy, reach out – I’d love to work with you!

Let’s bring that statistic down by a LOT, shall we?

 

Tasty Tuesday – Fajita Chicken Kebabs

Yum… perfect summer dish!

  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons canola oil
  • Zest and juice of 1 large lime, plus additional for serving
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 clove garlic, chopped
  • 1 jalapeño, chopped (remove seeds and membrane for less heat)
  • 1/2 teaspoon kosher salt
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 large red onion
  • Fresh cilantro, for serving
  • Salsa, Greek yogurt, and guacamole, (optional)
  1. Cut the chicken into bite-sized pieces, and place in a Ziploc bag.
  2. In a small bowl, whisk together the canola oil, lime juice and zest, chili powder, cumin, garlic, jalapeno, and salt. Pour over the chicken, seal the bag, then gently “squish” the bag so that the chicken is coated with the marinade. Place the bag in a baking dish to catch any drips, and refrigerate for 30 minutes or overnight. If using wooden skewers, soak the skewers in water for at least 20 minutes prior to use (I prefer metal because even soaked, wood skewers can char sometimes.)
  3. Cut the bell peppers and onion into 3/4-inch chunks, then thread onto skewers with the marinated chicken pieces, alternating the chicken with the vegetables. When ready to cook, heat your grill to medium-high. Lightly oil the grill, then place the kabobs on the grill, cover, and let cook until the chicken is fully cooked and no longer pink, about 6 to 8 minutes, turning the chicken once or twice throughout so it cooks evenly.
  4. Remove the chicken kebabs to a serving plate and sprinkle with cilantro and a few squeezes of fresh lime juice. Serve warm, garnished with salsa, Greek yogurt, or guacamole as desired.

Superfood Saturday – Schisandra

Have you heard of this superfood? It’s fun to say, isn’t it? I had never heard of this until I was reading up on the superfoods in my Shakeology!

Apparently, this little red berry is quite the powerhouse superfood!

It’s whole purpose is medicinal use – it’s sweet, sour, salty, bitter and pungent – not a berry you wanna top your Greek yogurt with!

Considered one of the most highly protective medicinal plants, Schisandra is included in many traditional herbal formulas geared towards improving energy and mental health.

Food Swap Friday – Greek Yogurt for Sour Cream

I am a member of the “Sour Cream Junkies” club… I LOVE the stuff. I know, not good, or good for me… today’s swap has actually become one of my favorites, because it really does offer the same taste and effect, while offering MORE protein and LESS fat than it’s counterpart of Sour cream.

Note: occasionally, I still enjoy sour cream… it’s become the exception, not the rule, and that’s okay — life IS about balance, after all!

Have you tried this swap?