Tip of The Week #3

Help! 

I want to start this clean eating thing I keep hearing about. I know it is a healthy lifestyle. I do believe that good, proper nutrition cannot be found in processed foods, but I don’t have time to cook all the time. It also costs so much money. I just can’t afford it.

Does this sound like you?

Here are some ideas that may help you. I also went through the same feelings and thought process.

Avoid grocery shopping on the weekends. Stores are the busy, check out line ups longer. The longer you are in the store the more $ you will spend. Shop mid week. Just rework your schedule a bit to make this happen.

Have your vegetables washed and ready. When you come home from the store take a few extra minutes to wash your veggies, make some carrot sticks, celery sticks and whatever else will be good ‘grab and go’ veggies. If you buy something like asparagus, wash it cut it for later in the week and store in a bag. 

When you come home from a busy day at work, if all you have to do is open the fridge, take the food out and cook you will save tons of time and this will save you from resorting to the old ways of taking a pre cooked, processed meal out of the freezer. That meal will be full of sodium, fats, artificial flavour enhancers and colours. Not so good for you.

Have your fruit washed and ready to go. You will be more inclined to grab that as a snack if it is ready to go.

On the weekends, make more than one meal of what you cook. Put it in a glass container, label and freeze. Then when you know you will be really rushed after work, you can put it in the fridge in the morning and it will be ready to reheat when you get home.

I will have tons more tips in the weeks ahead. Step by step, we will get healthy together.

Like A Hawke,
Susan

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Tip of The Week #2

Olive Oil Facts

That olive oil that you love to use because you know it is one of those good for you oils, may not be what you think it is.

Here is a link to an interesting 4 min story that aired on Canada am recently:

A recent study has shown that that Extra Virgin Olive oil may not be what it claims to be. Extra Virgin Olive Oil is time consuming to make, expensive and requires expertise.

In order to bring down the costs many manufactures cut it with Canola oil. 60% of suppliers tested failed when their oils were tested. For instance Bertolli 365 100% Italian Pompeian 84% failed sensory standards and 33% failed chemical standards.

According to Tom Mueller, author of Extra Virginity—the 2011 book detailing an olive oil controversy—people are buying oils that are sometimes just a notch above lamp oil. Gross. “This stuff isn’t wine-geek snobbery,” he says. “How oil tastes and smells is directly correlated to its chemical composition, nutritional, and therapeutic value.” Here’s your guide to buying and enjoying the best olive oil in order to reap its full benefits.

How do you know? Watch the video for details – It is a short video I promise, but worth it. I tried this at home with 2 olive oils I have at home.

I was shocked – I had purchased ACROPOLIS organics in the Health Section of the grocery store.

I had purchased a bottle that Sarafino imports called OLEARA SAN GIORDIO – Aspro Olive.

I thought they were both superior products until I did the taste test. Poured a little in a shot glass, held one hand on top for a minute, warmed the bottom with the other hand, then tasted. The ACROPOLIS tasted like what I imagine an engine oil would taste like.

The OLEARA SAN GIORDIO brand, was light, and left no oily feeling in my mouth.

In Sault Ste Marie, you can purchase OLEARA SAN GIORDIO in The Country Way on Brock St. Once you do, you will never want the other kinds.

I really am shocked at the difference and my salad dressings taste better than ever!

Like A Hawke, Susan

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Tip of The Week #1

Tip of the week #1

I learned this tip at Marlene’s Makeover Workshop held in Sault Ste Marie, April, 2013.

Since that workshop I have been doing this weekly and it is fabulous.

Don’t throw out any food!

All week while you are preparing vegetables, keep everything. EVERYTHING. You know how you cut the ends of celery, carrots, peel kale off the thick stock, peel some vegetables etc? Keep all the peels, ends etc. I put them in a freezer bag, and place in my fridge. By the end of the week, I have a bag full of stuff.

I fill a pot with water, throw in the ‘stuff’, add some fresh herbs (I have my own herb garden so I just take a random bunch of herbs). I bring it all to a boil with some Spike garlic, Sea Salt and Pepper and let it simmer for a couple of hours.

Then I put a colander inside a large bowl and pour contents of the pot into the colander. Then what I have left in the bowl, is my homemade, healthy, vegetable stock. (All from stuff I would have thrown out!). Then I will freeze the stock. Next time I need stock for something, I don’t have to buy stock that has all kinds of unfoods in it. I have my own healthy stock.

If you roast a chicken that week, keep the bones and make your vegetable stock a chicken stock. The same for roast beef etc.

Eating clean does not have to be expensive when you use these tips to USE WHAT YOU HAVE.

Like A Hawke, Susan Please check out my current listings and together we'll discover your real estate needs. If you know anyone buying or selling I'd love to help them! You can follow me on Twitter: @susanhawkesells Instagram: @susanhawke Pinterest: @SusanHawke Facebook Page: Susan Hawke Remax Sales Representative Sault Ste. Marie Ontario Canada