FUEL: Stuff we put in our body

FUEL: Stuff We Put In Our Body


Certainly, there is no need for it to look like the photo. Open up the door and take a good look. What’s in there? Is there anything “old and mold” you can get rid of?

Any over processed and heavy sodium items you want to replace with cleaner ingredients?

If you can’t bring yourself to do it now, then let’s pick a time to give it an overhaul. Just starting with one shelf can make a difference in how you feel about your refrigerator and motivate you to keep going. Just start somewhere.

It doesn’t have to be a new year for you to begin anew and replace some old habits with healthier new ones.  So, make a plan. Read the labels of each package, packet and jar — and as I always say, make it fun! Involve your kids, your friends, your significant others. Namaste. 🙂

Food Choice


Here are some items I keep in mine for inspiration. Namaste. 🙂


  1. Greens (Kale, Arugula, Spinach and so on)
  2. Coconut or almond milk (unsweetened)
  3. Fruit, berries or pineapple (Raspberry, Blackberry, Blueberry)
  4. Crunchy veggies (Carrots, Celery, Radish)
  5. Brown rice (cooked and ready to use)

FUEL: Pineapple


FUEL: Stuff we put in our body


Immune support, bone strength, digestive aid, and an anti-inflammatory pineapple could be defined as — superfood staple.

Did you know that each scale on a pineapple is actually a berry?

First discovered in 1493 on the island of Guadalupe, research indicates that our scaly friend helps reduce mucus and aids in comforting sinus conditions.


FUEL: Stuff we put in our body

It is associated with reducing severe inflammation and tumor growth— and according to a retired professor I met 25 years ago, can sustain us alone for several days if that is all we had to eat.

Pineapples are a complex combination — high in vitamin C and manganese, fiber and the enzyme Bromelain, which breaks down protein, this is one of my top picks for all around healthy eating.

Used in smoothies, sides of fruit or in marinade for meals, we can be sure our 82 calories per cup fruit is a good choice.

FUEL: Steamed Bok Choy and Tomato


FUEL: Stuff we put in our body

Steamed bok choy and native tomato, a plain and simple favorite for me. 

Bok Choy, a member of the cruciferous vegetable family, is chock full of vitamins and antioxidants. Benefits include Omega-3’s, Zinc, and Vitamin A. Bok Choy is included in many studies about cancer prevention. #FUEL #LetsGoUp #Yesrising


FUEL: Stuff we put in our body


FUEL: Stuff we put in our body



Savory Miso Soup

I made miso soup the other day because it was chilly and I wanted to hunker down for an evening of writing. It was a choice of comfort for me. Using a teaspoon of some miso paste I had in the fridge, I added some diced tomato and dried kelp and a couple grinds of cracked pepper — so good.

Miso is a traditional Japanese seasoning made by fermenting soybeans. It can be used to make soup, sauces or even spreads. Miso is high in protein, vitamins and minerals, a bit salty but is rich in flavor. Add any vegetable you like to the broth or sip it plain like you would a hot tea.

Make sure you look for labels that carry the non GMO verification symbol or USDA organic label.

FUEL: Super Easy Sauté


Eat Your Veggies

Super easy Sauté

Mushrooms, spinach, onion and tomato. A super easy side dish and wonderful in a grinder, sub, or hoagie. I love to mix this in with whole grain pasta or rice. Play around with your ingredients!

Heat extra virgin olive oil in a salute pan, add all ingredients and cook until desired tenderness.

Parsley Salad

Green Food

A Healthy Side Dish

It’s kinda like Taboule without the bulgar wheat. I purchased a couple large bunches of fresh parsley on sale, washed and chopped it up with some fresh diced tomato, onion, and cucumber. Mix well and add a few drops of olive oil and fresh squeezed lemon to taste. Salt and pepper. This is a great salad! It is also a yummy snack on crackers or bread. Try using it as a condiment. #InGreatHealth 🙂

Quick and Easy Eggplant

Here is my quick and easy dinner of roasted eggplant and tomato, brown rice and brussels sprouts with chicken, and of course my peanut butter cookies.

This couldn’t be easier and promises to impress AND happify just about anyone! First, preheat the oven to 350 degrees. OK. let’s go:


Roasted Eggplant and Tomato


Slice the eggplant and tomato and alternate standing upright in a baking dish. Then drizzle with EVOO and top with diced tomato ends left over from slicing. Add a little grated cheese, I use Romano and that’s it. Done. Bake until soft and brown.


Coat chicken breasts with EVOO and your favorite seasoning and lay in a baking dish. Cut brussels sprouts in half, coat with EVOO and toss into the dish with the chicken. Cook at 350 for about 40 minutes uncovered.


Combine 1 egg with with 1 cup sugar. Add in 1 cup fresh ground peanut butter, 1 teaspoon vanilla. Mix well and spoon by teaspoon onto an engrossed cookie sheet, then cook at 350 for 10 minutes or until edges are brown.

Enjoy! 🙂