As some of my clients have started 4 day/14 day/28 day clean eating programs I've had many questions of detox and cleanses beyond what's on the plate.
So for the month of August I'll focus on toxin and pollution information.
While keeping our lives completely toxin free is a huge stretch, I'm happy to share options and ideas to clean up where we can!
Widespread behavioral and cognitive disorders – including ADHD and autism – have prompted experts to investigate environmental factors. Many argue that these toxins have a strong role in this “silent pandemic of neurodevelopmental toxicity,” which cannot be attributed to genetic factors alone. The brain is most vulnerable to chemical exposure in utero and during infancy and early childhood, when the brain is in its critical stages of development.
What makes the brain so vulnerable? Almost all of the cells in the brain are in place by age two or three, and only a few small regions of the brain grow new cells after this point. Given this short window of time a person has to develop a healthy brain and maintain healthy cells, the human brain is extremely vulnerable to environmental pollution.
The brain may only account for up to 2% of a person’s weight, but it consumes 20% of the body’s energy at a rate that is 10 times faster than the rest of the body per gram of tissue. This energy-hungry organ requires a constant supply of energy to function, and what you ingest and are exposed to has a direct impact on its processes.
The idea that small amounts of exposure are safe is what keeps some of the toxins legal in many countries’ commerce today. I encourage you to do your own research and educate yourself so you can make an informed decision about what to put in your body.
Unfortunately, no one can completely avoid these toxins since some are in the air we breathe. However, there are steps you can take to better protect your health and your brain:
Portobello Mushroom Pizzas from ADandeLife cookbook
Yes we did! My daughter is gluten free for everyone's sanity but needs pizza. These portobello mushroom pizzas came out great! I created this recipe on the fly and it worked. Go moms! Portobellos release a lot of liquid when baked so the trick to keeping the filling tender and crispy is to add a mixture of almond flour and Parmesan cheese after your sauce base.
This recipe is easy to make to your own tastes. More or less cheese or sauce.
Also, be sure to clean your mushrooms with a damp towel. Submerging them in water is no Bueno! They will become rubbery weirdness.
Anyway. Here ya go:
4- large portobello mushrooms, cleaned and stems removed.
2 tbs - olive oil
1 cup - marinara sauce
1 cup - pesto sauce
½ cup - finely grated Parmesan cheese
½ cup - almond flour
1 cup - mozzarella cheese
Preheat oven to 450.
Lightly score the caps side and brush with olive oil and a pinch of salt. Place them cap side down on a cookie sheet lined with foil or nonstick baking mat.
Mix almond flour and Parmesan cheese together in a small bowl. Spread marinara sauce on the inside of 2 mushrooms. Then spread pesto on remaining 2 mushrooms. Divide and spread almond and cheese mixture evenly among the 4 mushrooms. Then top all with mozzarella cheese.
Place them in the oven 12-15 minutes or until the cheese bubbly brown.
Remove from oven and let them sit for 5 mins.
Serve and enjoy.
Listen. I get it. Sugar is what I crave when I'm stressed, tired or PMS!
Our amazing bodies are all about keeping us going no matter what it takes. If sugar has become your new fuel that's what it will demand.
Dang efficient machine!
So let's keep ourselves fueled with healthy lifestyle choices instead.
Get some sleep. Drink water. Move your body. Eat whole foods.
Ask me about our upcoming cleanse programs!
You can DIY, do it in a group (grab some pals or make new ones online with us), or privates with ME.
In the mean time, check out this super helpful infograph on SUGAR.
Let's do this cuties!!
LEARN LIVE THRIVE
Discover the fructose content of common foods, beverages, sauces, and even sugar substitutes in our infographic "Fructose Overload." Use the embed code to share it on your website or visit our infographic page for the high-res version.
Dietary fat: is it good or bad?
Both. You see, not all fats are created equal.
The Skinny on Fats
Heavily processed, hydrogenated “trans” fats used in prepared, packaged foods can be extremely damaging to the body. They can compromise the cardiovascular system, immune system, and contribute to behavior problems. They can also lead to weight gain, skin breakouts, high blood pressure, and liver strain.
That said, our bodies need fat for insulation, vitamin and mineral absorption, and to protect our organs. High-quality fats can steady our metabolism, keep hormone levels even, nourish our skin, hair, and nails, and provide lubrication to keep the body functioning fluidly.
Where to Find Healthy Fats
· Avocados, olives, and coconuts are great sources of healthy fat, along with wild salmon and omega-3 rich organic eggs.
· Whole nuts and seeds, and their butters like almond butter or tahini
· Look for the highest-quality organic oils when shopping. Words to look for: organic, first-pressed, cold-pressed, extra-virgin, and unrefined. Avoid expeller-pressed, refined, and solvent extracted.
How to Use Healthy Fats:
· For cooking at high temperatures (stir frying and baking), try butter, ghee (clarified butter), or coconut oil
· When sautéing foods, try organic extra virgin olive oil.
· Oils like flaxseed, sesame, toasted sesame, walnut, and pumpkin seed are best used unheated in sauces or dressings.
Try this delicious, easy recipe:
Prep Time: 3 minutes
Makes 1 cup
1 large peeled and pitted avocado
2/3 cup plain yogurt, goat yogurt, coconut yogurt, or almond yogurt
1 diced tomato
a squirt of lemon or lime juice
dash or two of cayenne pepper
sea salt and black pepper
· Mash avocado with a fork until very smooth.
· Add yogurt, tomato, cayenne. Blend until smooth. This may be done in a food processor, in a blender, or with a fork.
· Add sea salt and fresh black pepper to taste.
· Serve chilled with mixed raw vegetables.
Tip: Best made a maximum of 1 hour before serving.
GET EVEN HEALTHIER!
Want help learning how to choose and use nutritious fats and other good-for-you foods? Curious about how health coaching can help you make your own healthy changes? Let’s talk! Schedule an initial complimentary consultation with me today—or pass this offer on to someone you care about!
Danielle Anderson is an Integrative Nutrition Health Coach, who's passion is brain and body wellness. Certified in Mindfulness and Integrative Mental Health. NAMI teacher, QPR Instructor, mom of 2, Zumba instructor, lover of cats, the ocean and books!
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