Friday, July 20, 2018


Summer is the perfect time to change up your diet…
Now that we finally feel summer we are spending more time outdoors. Unfortunately, that means we are more at risk for health problems such as dehydration, skin sensitivities, and vitamin and mineral deficiencies.
What’s the solution?
"Eat local, in-season fruits and Veggeis.
During the summer the nutrients in fruits and Veggies are at their peak. They will help your body look and feel its best during this time of year.  
Check out our list of Five Must Eat Summer Foods:  
      Watermelon (August-October) – aka the hydration hero. The is the perfect fruit for the heat. Watermelon’s high-water content will keep you cool and hydrated.  The high-water content will also keep you feeling full, which will help curb cravings
https://ssl.gstatic.com/ui/v1/icons/mail/images/cleardot.gifTomatoes (July – September) - Eating tomatoes gives you a little extra skin protection.  Tomatoes act like a natural sunblock for your skin. They are not only a safeguard your skin cells but assist in keep your skin hydrating your skin and increasing elasticity.
      Cucumber (July-October) - The best part about cucumbers is that they are 95% water and a great addition to the summer diet as it helps one stay hydrated. However, summer is not the only time to eat cucumbers as they can be eaten throughout the year.
      Eggplant (July-October) - For vegetarians especially, this fruit (technically it is!) is sturdy and satisfying. low in calories and high in fiber, potassium, vitamins C and B6, iron, magnesium, and the antioxidant anthocyanins that give the skin its purple color. 
      Zucchini (July to September) - one of the lowest calorie vegetables out there, in addition to being high in fiber, vitamins A and C, folate, magnesium, potassium, and manganese. 

Tuesday, July 10, 2018


For todays lunch we had a beautiful summer slaw featuring Jicama and Napa Cabbage. Vibrant in color and refreshing, this slaw complimented the Jerk Chicken and Coconut brown rice perfectly.

Native to Mexico the Jicamas exterior is yellow and papery, while its inside is creamy white with a crisp texture that resembles raw potato or pear. The flavor is sweet and starchy, reminiscent of some apples or raw green beans, and it is usually eaten raw, sometimes with salt, lemon, or lime juice,  and chili powder. It is also cooked in soups and stir-fried dishes. J√≠cama is often paired with chili powder, cilantro, ginger, lemon, lime, orange, red onion, salsa, sesame oil, grilled fish, and soy sauce. It can be cut into thin wedges and dipped in salsa. In Mexico, it is popular in salads, fresh fruit combinations, fruit bars, soups, and other cooked dishes