Anti Aging Life: Lettuce from my Garden to the Table and Nutrition Facts

My romaine lettuce in my garden…GOING CRAZY…and healthy!

Lettuce Nutrition Facts at the bottom of the post.

SO YUMMY!

Lettuce is a great vegetable: it looks beautiful in your veggie yard, it is healthy on your plate and refreshing on your face.

My friend says lettuce and cucumber on her face work wonders. She looks 10-15 younger than her real age, that’s for sure!

Many of us have the goal of being strong and healthy now and in our 80’s and 90’s ( I personally want to celebrate my 100 year birthday on a bicycle or motorcycle, yes, Sir! ) If you want to be live a long life you need to start eating some anti-aging food and, for starters, leafy greens have to be on your plate every day, lots of them!

DELICIOUS SALAD

LETTUCE NUTRITION FACTS

Nutritional value per 100 g (3.5 oz)
Energy	55 kJ (13 kcal)
Carbohydrates	2.23 g
Sugars	0.94
Dietary fiber	1.1 g
Fat	0.22 g
Protein	1.35 g
Vitamins	Quantity   %DV†
Vitamin A equiv.   beta-Carotene lutein zeaxanthin	21% 166 μg 18% 1987 μg 1223 μg
Thiamine (B1)	5% 0.057 mg
Riboflavin (B2)	5% 0.062 mg
Pantothenic acid (B5)	3% 0.15 mg
Vitamin B6	6% 0.082 mg
Folate (B9)	18% 73 μg
Vitamin C	4% 3.7 mg
Vitamin E	1% 0.18 mg
Vitamin K	97% 102.3 μg
Minerals	Quantity   %DV†
Calcium	4% 35 mg
Iron	10% 1.24 mg
Magnesium	4% 13 mg
Manganese	9% 0.179 mg
Phosphorus	5% 33 mg
Potassium	5% 238 mg
Sodium	0% 5 mg
Zinc	2% 0.2 mg
Other constituents	Quantity
Water	95.63 g
Link to USDA Database entry
Units μg = micrograms • mg = milligrams IU = International units
†Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database

15 Things I Hate About Eating

Things I hate about eating and eating habits

1. I hate that I have to count my calories mostly all the time so I don´t gain weight
2. I would love to eat  beef medallions or a big chunk of steak everyday without knowing that if I did I would clog my arteries with triglycerides and…..oh no!
3. Cooking everyday? Yup, gets awfully tiring doesn’t it, especially when I have hundreds of other things to do during the day.
4. I over eat one day then I feel guilty
5. Spilling food on my new blouse or dress.
6. When I cannot control myself and have double servings, my belly feels pretty bad. Yes, I hate this feeling and then the guilt…sucks!
7. I hate when people eat with an open mouth and make noises…it is gross!
8. I can’t stand to eat with people who  don’t have manners at the table.
9. I don’t like it when people want to impose their eating preferences on me: are you a vegan? I am not. Vegans  have this annoying way of preaching their beliefs upon others, it’s my choice and you can’t expect everyone to go vegan.
10. Gluten in my food.
11. GMO food…ugh!
12. Having to unbutton my button after eating.
13. Heartburn anyone?
14. The food delivery people take too long…I lost my appetite by then.
15. Oh, I hate eating alone.

Do you have something to add to my list? Please feel free to COMMENT down below!

Fun Food Friday: Party Appetizer Idea!

Learning Friday: This Is Where Vanilla Comes From

True vanilla flavor comes from the cured seed pod (bean) of the vanilla orchid. The properly prepared pod contains vanillin and 100s of other flavor compounds. Vanilla orchids are the only orchids that produce an edible seed. The primary producers of vanilla beans are tropical areas: Mexico, Madagascar, Indonesia, Papua New Guinea.

VANILLA PODS IN PLANT

DRYING VANILLA PODS

LIQUID VANILLA

VANILLA STICKS

Summer Drink Of The Week: Pineapple Coconut Agua Fresca

“Agua Fresca” is Spanish for “Cool Water” with fruits without alcohol. It is a great way to make different flavored drinks to share with all members of the family by the pool this hot summer!

AGUAS FRESCAS IN MEXICO!

INGREDIENTS

• 1-20 oz can pineapple slices (or chunks) in 100% pineapple juice
• 3 cups 100% pineapple Juice
• 1-14 oz can coconut cream. Please make sure to get “cream” not “milk

PROCESS

• Place pineapple slices (or chunks) with their own juice in a blender. Pour in the coconut cream and the pineapple juice.
• Blend until fruit is completely blended if you are looking for a smooth, creamy consistency, or a little less blended, if you want your agua fresca “chunkier.” Both ways are amazing.
• Put it in the fridge for a few hours or serve with ice.

Gratitude Sunday: Because Being Thankful Is Perfectly Splendid!

I dedicate one day a week in my blog to express the infinite gratitude I have everyday of my existence for the privilege of having being born in this world.

I am grateful TODAY because I have a healthy life …

…A beautiful family

… To share my happiness and with whom I share my life

… Food to feed me and my loved ones, including my loving cats and dogs. And for all this and more I am eternally grateful!

What are you grateful for?

Potato Salad Recipe Delicious Idea for Summer Party! 4 Mouthwatering Pictures

Potato Salad Recipe Ingredients:

Approx 2 pounds small potatoes or 5 medium russets
eggs, hard boiled
diced onion
chopped celery
mayonnaise
yellow mustard (hot dog/ball park type)
salt
black pepper
ground (dry) mustard
dill (fresh or dry, same amount)
bacon cooked to crisp

Instructions:

Cut the potatoes into chunks and cook with the skins on in boiling water seasoned with 1/2 teaspoon of salt. While the potatoes are boiling, hard-boil two eggs and dice the celery and onions.

When the potatoes are fork-tender, drain them into a colander and cool them to room temp. Dice the potatoes into bite-size pieces into a large bowl, leaving several of the potatoes with the skins on for a rustic feel.

When the eggs are hard-boiled and cooled, dice them as well, adding them to the bowl.

Fold in the mayonnaise (the amount listed is correct), dill, pepper, mustard, ground mustard and a small sprinkle of salt.Last stir in the bacon and vigorously blend the potato salad with a spoon giving it a good, hard stir to smash some of the potatoes.

If there are too many chunks, use the side of your spoon to break them up. Once it’s completely blended, taste and if you like, add a bit more salt. Garnish with dill and chill it for at least an hour or two before serving. Enjoy!

Brunch Heaven Food Avocado Eggs and Smoked Salmon

This recipe is not only delicious but healthy. It comes from what I call “Brunch Heaven”. It contains protein and it’s rich in vitamin B12.

Ingredients

1 avocado

2 eggs

1 1/2 tbsp rice wine vinegar

1 tsp sesame oil

1/2 tsp honey

1 1/2 tbsp chopped dill

1/2 cucumber

50g (1 3/4 oz) smoked salmon

HOW TO PREPARE IT:
In oven: Cut the avocado/s in halves, remove the seed and a bit of the flesh to make a bigger hole for the egg to sit in. Put the halves in a dish, and crack an egg into each half. Now bake it for 15 to 18 minutes depending on your oven temperatures settings.
In the meantime you can do the following: mix together the rice wine vinegar, sesame oil, honey and 1 tbsp of the dill. Peel the cucumber then cut it into thin strips. Add to the dressing and mix well.
Put the baked avocado half on each plate  and sprinkle with the remaining dill. Season to your liking and serve with the cucumber salad.

You can serve the smoked salmon on the side or on top of each avocado half. Enjoy!