Ginger Martin's Blog



Healthy Eating Tips

I will be honest with you. My whole life I have never had a problem with my weight. I was that girl who could eat a cheese burger everyday and never paid the price for it. Sure, I worked out and ate right but I was never on a mission to lose weight. I took for granted my ability to stay slim and healthy. All of that changed when I hit 40.

And I will be honest with you again when I say that I have gained what I perceive to be an excessive amount of weight over the past few years. Weight that I makes me feel tired and sluggish. Weight that makes me worry about my health. Weight that just doesn't make me feel good about how I look and who I want to be.

Well, I'm not going to just sit idly and let the pounds pile on. I'm going to do everything I can to lose what I've gained over the past four years or so. That includes bumping up my exercise but please know that all the exercise in the world won't help you lose weight if you don't have the right healthful eating habits to support it. That's why I love the Copps and Pick N Save websites. They are on my side! And they are on yours too, if you're trying as desperately as I am to lose 10, 20, 30, 40 pounds. So, they provide great little tips and encouragement on their recipe page. Along with healthful recipes you can try they give you great reminders like this. Let's do this together! One step at a time! And we can all get a little help from Copps and Pick N Save.

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Chef Secrets

In my quest to be a better cook I am learning what flavors can marry each other and have a beautiful relationship. Who would have thought that mushrooms and pineapple go together but they do….very well. Along with apples and lettuce and white wine vinegar all to make this salad that I will be proud to serve at my next summer Sunday brunch or Saturday afternoon picnic.

I also learned that you don't need a bunch of fancy gourmet cookbooks or to log onto all the "foodie" websites to find spectacular recipes. There are literally hundreds I want to try from my favorite grocery stores. Copps and Pick N Save. Click here to link to their recipe page and start cooking something spectacular yourself. If you come across one that you love and want me to try as well just email me here.

Greens with Basil Vinaigrette

4 cups torn salad greens
1 whole apple, cored, quartered and sliced
½ cup sliced fresh mushrooms
¼ cup unsweetened pineapple juice
1 tbsp white wine vinegar
1 tbsp salad oil
½ tsp snipped fresh basil
Dash of salt and pepper to taste

Preparation

For salad, place salad greens in a large salad bowl. Top with apple and mushroom slices. For vinaigrette, in a screw-top jar combine pineapple juice, vinegar, salad oil, basil, salt, and pepper. Cover and shake well. Drizzle vinaigrette over salad. Toss to mix.

Serves 4

Prep Time: 10 mins.
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Just LIke Grandma Used To Make

You know the saying, “If your grandmother didn’t eat it, then you shouldn’t either”.  I think it is great advice.  Although there are probably some fat filled recipes grandma did make, I think the point is to really get in the kitchen and learn how to cook healthy meals from scratch.  And perhaps make grandma’s recipes a little healthier by today’s standards.  I find that a lot of the recipes on the Copps and Pick N Save websites follow that.  Good food can be low fat and low sugar and low sodium.  And you can make it yourself.  Who needs preservatives when you can go to your garden for the fresh stuff you need or stop by your local Copps and Pick N Save.  Here’s a pretty clean recipe that just screams “grandma’s house in the summertime.”  It’s one of my personal favorites. 
 
Ingredients
2 cups cucumbers
1 pinch salt
¼ cup vinegar
1 tbsp sugar
1 tbsp water
1 teaspoon dill
 
 
Preparation
 
Slice, very thin, 1-1/2 to 2 cups cucumbers.

Place the slices in a bowl. Salt each layer and place a weighted plate over the whole. Refrigerate 2 hours. Rinse in cold water, drain and dry.

Place the cucumbers in a bowl and toss them in 1/4 cup vinegar and 1 tbsp sugar dissolved in 1 tbsp water.

Season to taste.

Chill 1 to 2 hours and serve garnished with chopped dill.
Makes 4 servings.  Prep Time: 120 minutes
 
 
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