Posts Tagged ‘healthy food’

Homemade Good Luck Soup

January 9th, 2010

Good Luck Soup

So, Christmas – Done. New Years Day -Done! Another year older and hopefully wiser.

Have you noticed all the food traditions associated with the new year? Of course my Texan Missus has hers, which involves black eyed peas and leafy greens (representing good luck, good health & good fortune), which is now a tradition I’ve adopted.

I’m thinking the feast you just had on Christmas might have yielded some leftover turkey or ham and with a lot of you in the midst of winter right now one of the easiest, healthiest & quickest meals to put together is a great big ol’ pot of soup, which is also a great way to use up the leftovers. (If you don’t have any ham check out this turkey soup recipe.) I bunged this together in about 30 minutes (hassle-free indeed) and man was it good! You’ll love how good this smells cookin’ up in your kitchen and will probably serve you well as a good hangover munchie.

Continue reading the full recipe here and don’t forget to SUBSCRIBE to the HEALTHY IRISHMAN Newsletter!

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Fueling your body with healthy food. Fueling your mind with the wealth of health.

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Braised Holiday Brisket

December 19th, 2009

Braised Holiday Brisket

The first time I had brisket was when I was working for a caterer at a Hanukkah dinner here in LA. I was fresh off the boat so I wasn’t versed in this Jewish tradition, though over the years I’ve become well versed in the variety of foods served around this time of year. This is in honour of all my Jewish peeps.

I’m a huge fan of braising meats because this technique of slow cooking over longer periods of time makes the meat super tender and intensely flavourful. Plus it’s hard to mess up. What I’m doing with this recipe is laying flavours on top of each other so that when the meat is cooked it’s tender like ‘butta’ you get this deep rich flavour that shows how much care and time has been put into preparing it. Now, I know brisket is more of a Hanukkah type dish but for those beef eaters coming ’round for Christmas dinner, this’ll go down a treat and can (and should) be done ahead so all you need to do is reheat. Doesn’t get any easier than that!

Continue reading the full recipe here and don’t forget to SUBSCRIBE to the HEALTHY IRISHMAN Newsletter!

When you do you’ll receive a FREE Entertainment Booklet with recipes and tips for your next dinner party.

Fueling your body with healthy food. Fueling your mind with the wealth of health.

Copyright © 2009 The Healthy Irishman. All rights reserved

Popularity: 2% [?]

Winter Split Pea Soup

December 12th, 2009

Split Pea Soup

Winter is arriving if not already here for a lot of you (apparently there’s snow in Houston?) so this is defo soup season. You all know there’s nothing better than a delicious bowl of homemade soup with a nice sangwich. I remember growing up in the tropical Isle of Ireland and the odd day it might be cold and wet my Mum would always make us soup for lunch. It’s always been one of those things that was a staple in our house as any leftover veg from dinner would be made into a delicious soup the next day. Those were the days.

This soup recipe is one of my faves and you’ll definitely love the fresh pea flavour and earthy texture. Off you pop and get the pot out.

Continue reading the full recipe here and don’t forget to SUBSCRIBE to the HEALTHY IRISHMAN Newsletter!

When you do you’ll receive a FREE Entertainment Booklet with recipes and tips for your next dinner party.

Fueling your body with healthy food. Fueling your mind with the wealth of health.

Copyright © 2009 The Healthy Irishman. All rights reserved

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Chipotle Lime Catfish

December 5th, 2009

Chipotle Lime Catfish

I remember as a young fella going fishing with the boy scouts (ahh, I was Angelic looking as you can imagine) and on occasion catching a catfish. We’d always just throw them back in as we were told they were inedible, though the people in Texas would beg to differ! There are Catfish Parlours all over the map there. According to Wikipedia, the most commonly eaten catfish species in the States are the channel catfish and blue catfish, both of which are common in the wild and increasingly widely farmed. Farm-raised catfish became such a staple of the diet of the United States (I’m pretty sure Texas played a substantial role in it) that on June 25, 1987, President Ronald Reagan established National Catfish Day to recognize “the value of farm-raised catfish.” Catfish is eaten in a variety of ways; in Europe it is often cooked in similar ways to carp, but in the United States it is typically crumbed with cornmeal and fried. Now, how ’bout that for some good info?

I think usually catfish is one of those fish that we don’t always gravitate to in the store because some people just don’t know what to do with it but once you get the hang of it, you’ll really enjoy it especially since it’s not expensive and it’s sustainable. I’ve made some delicious fish tacos with catfish and most recently Cajun spiced with Chard & Leek Saute. This is another tasty way to whip up a quick n’ easy dinner. How times have changed!

Continue reading the full recipe here and don’t forget to SUBSCRIBE to the HEALTHY IRISHMAN Newsletter!

When you do you’ll receive a FREE Entertainment Booklet with recipes and tips for your next dinner party.

Fueling your body with healthy food. Fueling your mind with the wealth of health.

Copyright © 2009 The Healthy Irishman. All rights reserved

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Popularity: 2% [?]

Transformation #2 – Me

December 2nd, 2009

Doug...happy & sweaty @ the gym

Every autumn, I dedicate my workouts to strength & power.

I set myself a goal, hit the gym and unleash the beast.

This year, my goal was to press 350 lbs overhead.

And, as that stupid grin on my face can attest to, not only did I achieve my goal, I crushed it by pressing 365 lbs overhead. Woo Hoo!

Unfortunately, along with all this superhuman strength comes some superhuman eating and a wee bit of extra body-fat.

As of this morning, I weighed in at 252.2 lbs @ 15.4% body-fat.

doug's body composition Dec 2

Way too p-p-porky for my liking.

So, as I do every winter, I clean up my diet and start a new training program similar to the one I gave to the Healthy Irishman.

The goal being that I drop my body-fat down to 10% without losing much muscle mass.

doug's body composition goal

What is new for this year is that I will be doing this transformation in front of my millions and millions of readers.

In the next few days, I will post an outline of workout & nutrition plans.

I will also post my daily workouts here. Feel free to sign up for email updates if you want to follow along.

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Leftover Turkey Soup

November 28th, 2009

Leftover Turkey Soup

Ah, another Thanksgiving has come and gone. By now you’re all probably completely and utterly over turkey. I wouldn’t blame you. With the size of turkeys nowadays there’s enough meat on there to feed a whole African village! We began our gorging with the actual turkey which lead into turkey sandwiches the next day and the next. Finally taking off whatever meat is left in order to make stock with the bones, the next obvious step is to make a delicious easy soup with the stock (and if you have turkey still left over–good luck!!)
Here’s how it’s done:

Continue reading the full recipe here and don’t forget to SUBSCRIBE to the HEALTHY IRISHMAN Newsletter!

When you do you’ll receive a FREE Entertainment Booklet with recipes and tips for your next dinner party.

Fueling your body with healthy food. Fueling your mind with the wealth of health.

Copyright © 2009 The Healthy Irishman. All rights reserved

Popularity: 3% [?]

Persimmon Couscous Stuffed Turkey Breast

November 21st, 2009

Persimmon & CousCous Stuffed Turkey

Gobble Gobble (as the actress said to the bishop). It’s Turkey time! If you saw my turkey post recently you’ll now know what type of turkey you should be getting as we know there’s going to be lots eaten over the next month or so. There will be soups, sandwiches, stews, stocks, casseroles and God knows what else we can think to make with Mr. Turkey. Salting, roasting, brining–each American family has their own style to cook the bird. But what if your family is small and you’d rather not cook an entire turkey? I’ve got you covered!

I’ve made stuffed turkey breasts before (here and here) but for this recipe I wanted to give you the idea of stuffing the breast with something a bit more out of the ordinary yet still in keeping with Thanksgiving flavours. PersimmonsGuess you could say it’s a modern twist on the classic turkey & stuffing. I came across Persimmons in my CSA box and though I don’t have much experience with them after one bite I knew I had to use them. In November and December persimmons are at their peak. I kept expecting the fruit to soften like a peach but as it turns out this type of persimmon, the Fuyu, is eaten like an apple. The taste of the flesh inside reminded me of a sweeter cantaloupe with the texture of a firm pear. The persimmon’s delightful flavour and texture turned out to be lovely addition to this dish.

Continue reading the full recipe here and don’t forget to SUBSCRIBE to the HEALTHY IRISHMAN Newsletter!

When you do you’ll receive a FREE Entertainment Booklet with recipes and tips for your next dinner party.

Fueling your body with healthy food. Fueling your mind with the wealth of health.

Copyright © 2009 The Healthy Irishman. All rights reserved

Popularity: 2% [?]

Almond Crusted Chicken

November 14th, 2009

Almond Crusted Chicken

Now I know it’s coming up to turkey season with Thanksgiving and Christmas around the corner (where’d the year go?) but I get asked a lot of how to spice up boring old chicken.
Previously I made a pecan crusted turkey dish and had some great feedback from that so I decided to do something with it’s step-cousin, chicken. I know you can’t beat a perfectly roasted chicken but here’s a great alternative if you fancy some nuts ‘n’ spice (as the actress said to the bishop).

I love almonds and I snack on them quite a bit so I figured why not try them as a breading. I added some gluten-free breadcrumbs and toasted cumin seeds to the mixture and it turned out quite tasty.

I served the chicken with grilled veg which I tossed with fresh tomatoes then quickly sauteed with freshly chopped oregano, thyme and olive oil–the business!

Continue reading the full recipe here and don’t forget to SUBSCRIBE to the HEALTHY IRISHMAN Newsletter!

When you do you’ll receive a FREE Entertainment Booklet with recipes and tips for your next dinner party.

Fueling your body with healthy food. Fueling your mind with the wealth of health.

Copyright © 2009 The Healthy Irishman. All rights reserved

Popularity: 2% [?]

What the Diet Gurus Won’t Tell You

November 12th, 2009

dietbooks2008

In under two months time, it’s going to be a brand New Year – 2010.

And a lot of you are going to make that most famous of New Years Resolutions.

I am going to lose weight.

And, most of you are going to fail…miserably.

Here’s why.

There are 3 Main Types of Weight Loss Plans

  1. Eat Less Food
  2. Eat Less of Specific Types of Food (most commonly Carbs or Fat)
  3. Get More Exercise

And of course, most of the so-called “diet-experts”  mix and match these three main plans to come up with their proprietary “miracle” weight loss program.

So, how come, year after year, millions of people:

  • Start a new diet
  • Quit that diet
  • Try another diet
  • Quit that diet
  • etc, etc, etc…

Don’t they have any will power?

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Of course, they have will power. Just as much as anybody else. Just as much as that skinny guy or gal that can’t quit smoking or gambling or watching too much reality tv.

Problem is, will power isn’t enough for most dieters.

Not when you consider the following list of factors that make dieting a can’t-win proposition for most people.

Health Habit’s List of Diet Killers

When dieters eat less food:

  • Their metabolism slows down
  • Specific brain chemicals increase appetite
  • Their “obesity” hormones join with those brain chemicals and appetite becomes an insatiable hunger
  • Neural pathways created by years of poor eating habits are abandoned (that’s good).
  • New (diet-friendly) neural pathways are created (once again – good)
  • Unfortunately, the old pathways are designed like super-highways while the new ones are more like bike trails. One bad meal and the old pathways come back online and the diet is broken.
  • Psychologically, the elimination of their standard diet results in feelings of loss & punishment.
  • Emotionally, dieters feel like they are being punished.
  • Socially, friends & family members often (unconsciously) try to sabotage the diet.

When dieters restrict food groups:

  • Metabolism may or may not slow down - metabolism is mainly affected by caloric intake and, to some extent, the amount of protein consumed.
  • The brain chemicals and hormones cry out for the restricted food.
  • Neural pathways are affected in the same way as above.
  • Psychologically, we see similar feelings of deprivation.
  • Same emotional response
  • Same social response amongst family members.
  • Amongst casual acquaintances, the social response can be even worse. In social situations (parties, restaurants) dieters who avoid carbs or fats can be perceived by others as being “difficult”
  • Low-fat dieters can suffer in a myriad number of ways. Impaired hormone production, damaged hair, skin & nails, alleriges, systemic inflammation, etc…
  • Low-carb dieters often suffer at first from the lack of readily available sugar as a fuel source. Over time, this problem resolves itself.
  • Unfortunately, the lack of fiber in the low-carb diet often doesn’t resolve itself. And we all know what a lack of fiber can do to a person’s bathroom habits.

When exercise is the sole weight loss method:

  • Exercise does all sorts of great things for your body – (improves mood, body image, strength, flexibility, general health, etc), but as the saying goes, you can’t out-train a bad diet. It is way too easy to eat 500 calories of delicious chocolate cake than it is to burn off 500 calories of body-fat.
  • And, to make things worse, studies have shown that exercise increases hunger.

And the problems get even worse for repeat dieters.

After numerous failed attempts at weight loss, these poor souls have created super-thick neural pathways dedicated exclusively to dietary failure.

They just don’t believe they can succeed.

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Seems pretty grim, doesn’t it?

So, what are we going to do?

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Here’s what I do for my clients.

  1. Choose a diet/meal plan that keeps their metabolism humming along.
  2. Choose a diet/meal plan that meshes well with their personality & their lifestyle
  3. Create an exercise plan that boosts metabolism and makes them fitter, stronger & lighter.
  4. Prepare them mentally and emotionally for the challenge that they face. Let them know that their hormones and neural pathways and brain chemicals want them to stay fat. But that with diet and various psychological tools, they can overcome their physiology.
  5. Help them re-frame how they see their diet. Instead of eating for convenience, they’re eating for nutrition. Instead of missing out on ice cream, they’re upping their sex appeal. Instead of being normal, they’re becoming better – healthier, fitter, stronger, sexier.
  6. Make them understand that this is a challenge that they can win. Others have faced the same challenge and have succeeded. I lend them my confidence. Every day I see people succeed & fail at weight loss. I have built some massive neural pathways when it comes to my belief in successful weight loss. I just need them to believe that I believe. Weird, but true.

So, come this January, what are you going to do?

Buy the latest bestselling diet book?

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I know that this post barely scratched the surface of a complex subject. And I am sure that I will be writing more about it in the coming months.

But, if you have any questions, feel free to comment or shoot me an email.

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If you like what you see here, click here for updates

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Rainbow Chard & Leek Saute with….+

November 7th, 2009

Chard & Leeks1

I’m really diggin’ our CSA box delivery service. So far the produce has been great and in order to use it all we’ve had to use our noggins and think outside the box a bit, so to speak! Who said you can’t have looks and brains?

This week our box contained organic Fuji apples, spinach, leeks, rainbow chard, broccoli, Valencia oranges & mixed peppers. This week's CSA delivery I turned to old faithfuls for some of these—I used the oranges for Jerk sauce and the mixed peppers went into a pot o’chili.

Each week when our box arrives there’s a newsletter inside from the farm talking about what’s in season and giving tips and such about the fruit n’ veg. They also give a recipe highlighting one of the veggies. I was intrigued by this particular chard recipe not only because I really like leafy greens but also because it used the entire bunch of chard, stems & all. Usually one would remove the stems and either put them in the stock pot as I do or into the compost heap. Either way they’re getting used but I’d much prefer to eat them. They have a lovely peppery flavour and they add brilliant colour to the sauteed chard. I can’t take any credit for this but it did turn out great and I combined it with a rice recipe which uses up some of the apples. Usin’ my noggin!

Continue reading the full recipe here and don’t forget to SUBSCRIBE to the HEALTHY IRISHMAN Newsletter!

When you do you’ll receive a FREE Entertainment Booklet with recipes and tips for your next dinner party.

Fueling your body with healthy food. Fueling your mind with the wealth of health.

Copyright © 2009 The Healthy Irishman. All rights reserved
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