Typically Meat-Heavy Keto Diet Is Going Vegetarian

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By now, you’ve probably heart of the ketogenic, or “keto,” diet.

It’s a very restrictive regimen of low carb, high fat foods with some similarities to the Atkin’s diet.

But what if you don’t eat meat? Now, a plant-based keto is catching on.

That’s right, keto is going vegetarian.

Typically, when we think of the wildly popular diet, we think heavy on the protein and animal fats, making it appealing to meat eaters.

The strict combination of “low carb, high fat, high protein” will force the body into a state of ketosis, meaning it burns fat instead of carbohydrates for energy. The end result: You can lose more weight, faster.

Enter the ketotarian diet, which is now a refangled version of the ketogenic diet. Avocados, olive oils, nuts and olives… are your fat choices in ketotarian.

Learn more about the Keto Diet by watching my interview in the full TV segment for CBS New York here.

Eat Healthy! Be Happy!

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Decoding Food Labels

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While you may think you’re making some healthy choices at the supermarket by picking products that say “all natural” or “lightly sweetened,” such claims can be misleading.

One thing is for sure: Consumers seem confused when it comes to food labels.

Marketers are very, very clever. What they do is catch trends… and they know what sells.

According to a recent survey by the International Food Information Council, 80 percent of grocery shoppers say information on packaging seems conflicting.

It’s really the front of the box versus the back of the box.

The front of the box is all marketing. The back of the box is “where the real nutrition information is.

Learn more about how to decode food labels by watching my interview in the full TV segment for CBS New York here.

Eat Healthy! Be Happy!

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Winter Recipes To Help With Your ‘Holiday Detox’

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January is the perfect time to reset after the indulgent holidays with my holiday detox hot smoothie. This recipe will keep you warm and healthy and on track with any of your cleansing goals in the New Year. Watch the full episode on CBS New York for my myth busting nutrition tips and find the full recipe below. Eat Healthy! Be Happy! xoxo Nicolette

 

 

 

Ingredients:

  • 4 pounds beef, chicken, veal or fish bones, preferably a mix of marrow bones and bones with a little meat on them, such as oxtail, short ribs, or knuckle bones (cut in half by a butcher)
  • 2 medium unpeeled carrots, cut into 2-inch pieces
  • 1 medium leek, end trimmed, cut into 2-inch pieces
  • 1 medium onion, quartered
  • 1 garlic head, halved crosswise
  • 2 celery stalks, cut into 2-inch pieces
  • 2 bay leaves
  • 2 tablespoons black peppercorns
  • 1 tablespoon cider vinegar

 

How to make it:

  1. Preheat oven to 450°F. Place beef bones, carrots, leek, onion, and garlic on a roasting pan or rimmed baking sheet and roast for 20 minutes. Reduce oven temperature to 350 degrees, toss the contents of the pan and continue to roast until deeply browned, about 20-40 minutes more.
  2. Fill a large (at least 6-quart) stockpot with 12 cups of water (preferably filtered). Add celery, bay leaves, peppercorns, and vinegar. Scrape the roasted bones and vegetables into the pot along with any juices. Add more water if necessary to cover bones and vegetables.
  3. Cover the pot and bring to a gentle boil. Reduce heat to a very low simmer and cook with lid slightly ajar, skimming foam and excess fat occasionally, for at least 8 but up to 24-72 hours on the stove top. With a slow cooker time frame is approximately 6-8 hours. Instant pressure cookers slash the time down to 2 hours.
  4. Remove the pot from the heat and let cool slightly. Remove bones, strain broth and let cool/refrigerate so fat on surface can be easily skimmed. Discard bones and vegetables. Broth can be stored for up to 5 days in the refrigerator and up to 6 months in the freezer.

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Super Detox Veggie Blend

Chef Pace says these super charged seasonal winter gems are jam packed with detoxifying, slimming, anti-bloating, anti-inflammatory, digestive remedies that gives your body the medicine it needs.

Ingredients:

  • 1/2 cup cubed celery root (celeriac)
  • 1 cut up medium sliced leek (washed thoroughly)
  • 1 medium size kohlrabi bulb cubed
  • 3-4 sliced Jerusalem artichokes (sunchokes)
  • 1-2 carrots chopped
  • Large handful fresh spinach chopped
  • 2 Tbs chopped parsley
  • sea salt to taste
  • 1/2 tsp pepper
  • 1 tsp paprika

How to make it:

  1. Place approximately 4 cups cut up vegetables and seasonings into a 4 quart pot. Add 3-4 cups homemade bone broth to cover. Bring to a boil then simmer until vegetables are tender (30-45 minutes). Pressure cooker 10-15 minutes. Slow cooker 60 minutes.
  2. Blend your hot smoothie right in the cooking pot with a wand (immersion) blender for about 30-60 seconds

Drinking Poison: Why Has Turpentine Become A Modern Health Craze?

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When you think of turpentine, you probably think of a common paint thinner found in hardware stores.
In its pure form, pure gum spirit of turpentine was once used as a form of medicine centuries ago. Today, it’s back as a controversial new wellness treatment.
Watch my latest segment on CBS New York for my opinion on this new health craze.
Eat Healthy! Be Happy!

Savory Summer Terrine For Your Next Cookout

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Barbecues and cookouts aren’t just for burgers and hot dogs anymore! Summer vegetables deserve a spot on the table as well. Watch my latest CBS segment with one of my favorite recipes for a savory summer terrine. Believe it or not, this French classic is not complicated. It’s a simple layered dish you can make in advance with any protein or vegetables you prefer. Be sure to watch the full segment (here), as I discuss some myth busting nutrition advice!

xoxo Nicolette