Why detoxing is so important?

          Detox and why is it important???

Hello world, I am so happy sharing this with you all. This weekend I spent the entire weekend watching food documentaries..and holy cow, Ouch!!! I consider myself healthy but after watching these documentaries I feel inspired to share with everyone the importance of detoxing and juicing.

     I used to consider detoxing taking a pill for 10 days, and that was it. I thought I'm clean now, nope..I still had the re-occurring headaches, fatigue, & depression. I've learned a lot.

       I continue to study, read and expand my awareness to health and fitness. One thing I realize is that juicing to detox your body is so important. Juicing will detox the  heavy metals in your body, the junk and gunk in your body. So many people ask why they can't loose weight?. Mostly because there is so much gunk in the body that needs to be cleaned out to start loosing the weight. 

There are so many diseases in our day in age, you go to a Doctor and they prescribe medication, where basically they are not curing the disease. Juicing will begin to re-boot your body. 

You need colors in your juice for nutrition.

It's so important to add variety, also adding aloe vera, chia seeds, seaweed, parsley, cilantro to your juices will make a big difference.

Aloe Vera:

Aloe helps in Detoxification

Aloe Vera is a gelatinous plant food, just like seaweeds and chia. The main benefit to consuming gelatinous plant foods in your diet is that these gels move through the intestinal tract absorbing toxins along the way and get eliminated through the colon. This will help the proper elimination of waste from your body and help the detoxification of your body.

Chia Seed:

Help weight loss. Chia seeds are popular for weight loss. They reduce food cravings by preventing some of the food that you eat from getting absorbed into your system. This blockage of calorie absorption makes them a great diet helper. You feel fuller faster, reduce blood pressure. They are the richest plant source of Omega-3.

Seaweed:

Seaweed's best-known benefit is that it is an extraordinary source of a nutrient missing in almost every other food: Iodine. Consuming healthy levels of iodine is critically important to maintaining a healthy thyroid, a gland in your neck which helps produce and regulate hormones. A malfunctioning thyroid can result in a wide range  of symptoms such as fatigue, muscle weakness and high cholesterol.

Parsley:                                                                 Cilantro:

                                                          

        I'm adding a few recipes for juicing, for more information on juicing, please feel free to add your name to the right, workshops soon to be scheduled...Also please check the following movies...
"Food Inc.", "Fat, sick & nearly dead", "Engine 2 Kitchen Rescue", "Vegucated".
There are many food documentaries, but just watching these your world can change. 

 

Remember stay healthy, stay fit and live a good life....

 Angie Castillo

Lifestyle Coaching

Living a fabulous fit life....

Healthy Mexican Recipes...

Who says Mexican food isn't healthy....

As you all know I'm Mexican and a health freak...So what do you get when you mix the two. Healthy Mexican dishes, Wahoo....

I put together a blog of some of my favorite recipes, I have so many that I'm only posting a few. For more Low calorie, healthy recipes check out Cooking Light.com

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

• Ingredients:
• 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips 
• 3/4 teaspoon ancho chile powder
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground cumin
• Cooking spray
• 1/8 teaspoon grated lime rind
• 2 tablespoons fresh lime juice, divided
• 1/4 cup light sour cream 
• 2 tablespoons 1% low-fat milk
• 1/2 ripe peeled avocado, diced 
• 2 cups packaged angel hair slaw
• 1/2 cup thinly sliced green onions 
• 1/4 cup chopped fresh cilantro 
• 1 tablespoon canola oil
• 1/4 teaspoon salt
• 8 (6-inch) corn tortillas

• Preparation

  1. 1. Heat a large skillet over high heat. Sprinkle chicken evenly with chile powder, garlic salt, and cumin. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes, stirring frequently. Remove chicken from pan.
  2. 2. Combine rind, 1 tablespoon juice, and next 3 ingredients (through avocado) in a blender or food processor; process until smooth.
  3. 3. Combine remaining 1 tablespoon juice, slaw, onions, cilantro, oil, and salt, tossing to coat.
  4. 4. Heat tortillas according to directions. Divide chicken mixture evenly among tortillas. Top each tortilla with about 1 tablespoon avocado mixture and 1/4 cup slaw mixture.
  
  
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• Chipotle Shrimp Tacos
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• Ingredients


• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground chipotle chile powder
• 32 peeled and deveined large shrimp (about 1 1/2 pounds)
• 1 teaspoon olive oil 
• 8 (6-inch) white corn tortillas
• 2 cups shredded iceberg lettuce 
• 1 ripe avocado, peeled and cut into 16 slices 
• 3/4 cup salsa verde

• Preparation

  1. 1. Combine first 5 ingredients in a large bowl; add shrimp, tossing to coat.
  2. 2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 1 1/2 minutes on each side or until done. Remove from heat.
  3. 3. Heat tortillas in microwave according to package directions. Place 2 tortillas on each of 4 plates; arrange 4 shrimp on each tortilla. Top each tortilla with 1/4 cup lettuce, 2 avocado slices, and 1 1/2 tablespoons salsa.
  4. Beer note: An orange peel–infused Belgian white beer will cool the palate. Hoegaarden White ($8/six-pack), with its cloudy appearance, citrusy-fresh taste, minimal bitterness, and refreshingly tart finish is delicate enough for seafood and excels at extinguishing heat. 
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    •  Vegetable and Rice Burritos with Quesadilla Cheese
  • Ingredients
  • • 4 teaspoons canola oil, divided
    • 
      • 1/3 cup uncooked long-grain white rice
      • 1 teaspoon chopped garlic, divided
      • 2/3 cup water
      • 1/4 teaspoon salt, divide
      • 1 tablespoon chopped jalapeño pepper
      • 1 teaspoon of sour cream
      • 1 tablespoon chopped cilantro 
      • 1 teaspoon fresh lemon juice
      • 1/8 teaspoon ground red pepper
      • 1 cup chopped onion 
      • 1 cup sliced cremini mushroom
      • 1/2 cup fresh corn kernels
      • 1 small zucchini, halved lengthwise and sliced (about 3/4 cup) 
      • 3/4 cup halved grape tomatoes
      • 4 (7- to 8-inch) whole-wheat tortillas
      • 4 ounces quesadilla cheese, shredded (about 1 cup packed
      • Cilantro leaves (optional) 
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      • Preparation

        1. 1. Heat a small saucepan over medium-high heat. Add 1 teaspoon canola oil to pan; swirl to coat. Add rice and 1/2 teaspoon garlic; sauté for 1 minute, stirring constantly. Add 2/3 cup water and 1/8 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat; let stand for 10 minutes. Fluff with a fork; stir in jalapeño.
        2. 2. Combine sour cream, chopped cilantro, juice, and red pepper in a small bowl.
        3. 3. Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 2 minutes, stirring frequently. Add remaining 1/2 teaspoon garlic and mushrooms; sauté 1 minute, stirring frequently. Add corn and zucchini; sauté 2 minutes, stirring frequently. Add remaining 1/8 teaspoon salt and tomatoes; sauté 30 seconds or until tomatoes are thoroughly heated. Remove vegetable mixture from pan. Wipe pan clean with a paper towel.
        4. 4. Heat tortillas according to package directions. Divide sour cream mixture evenly among tortillas; spread to a thin layer, leaving a 1/2-inch border. Top each tortilla with 1/4 cup cheese, about 1/4 cup rice mixture, and about 1/2 cup vegetable mixture. Roll up each, jelly-roll fashion. Return skillet to medium heat. Add 2 burritos to pan, seam side down; cook 1 minute on each side or until browned. Repeat procedure with remaining burritos. Garnish with cilantro leaves, if desired
        
        
        
        
        
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      • Ancho Rubbed Flank Steak
      • Ingredients
      • • 1/2 teaspoon kosher salt
        • 1/2 teaspoon brown sugar
        • 1/2 teaspoon ground ancho chile powder
        • 1/4 teaspoon ground cumin
        • Dash of freshly ground black pepper
        • 1 (1-pound) flank steak, trimmed
        • 2 teaspoons olive oil

        
        

        Preparation

        1. 1. Combine first 5 ingredients in a small bowl; rub evenly over both sides of steak.
        2. 2. Heat oil in a large skillet over medium-high heat. Add steak; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices.
        3. Bacon-topped salad: Combine 1 tablespoon cider vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a large bowl; stir well with a whisk. Gradually add 2 tablespoons olive oil to vinegar mixture, stirring constantly with a whisk. Add 6 cups arugula and 1 cup halved cherry tomatoes to dressing in bowl; toss well to coat. Sprinkle 2 cooked and crumbled bacon slices evenly over salad

        
        

        
        
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      • 
        Seared Chicken with Tomatillo-Avocado Salsa
      • 4 ounces tomatillos 
        

        • 3/4 cup peeled chopped avocado 
      • • 1/3 cup sliced radish
        • 1/4 cup chopped fresh cilantro 
        • 2 tablespoons fresh lime juice
        • 1/2 teaspoon salt
        • 1/4 teaspoon crushed red pepper
        • Cooking spray
        • 4 (6-ounce) skinless, boneless chicken breast halves
        • 1 1/2 teaspoons poultry seasoning
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        • 
          

        • Preparation

          1. Discard husks and stems from the tomatillos, and finely chop. Combine tomatillos and the next 6 ingredients (through pepper) in a medium bowl.
          2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken evenly with seasoning. Add chicken to pan; cook 3 minutes. Turn chicken over. Reduce heat, and cook 5 minutes or until done. Serve chicken with tomatillo mixture.
          
          
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        • Tortilla Meatball Soup (Albondigas)
        • 2 jalapeño peppers
        • 1 red bell pepper 
        • 2 ears corn on the cob
        • 4 (6-inch) corn tortillas, cut into 1/2-inch-thick strips
        • Cooking spray
        • 3/4 teaspoon kosher salt, divided
        • 6 garlic cloves, minced and divided
        • 1/3 cup panko (Japanese breadcrumbs)
        • 1 pound ground sirloin 
        • 1 large egg, lightly beaten 
        • 1 chipotle chile, canned in adobo sauce, minced
        • 1 tablespoon olive oil 
        • 2 cups chopped onion 
        • 2 cups (3/4-inch) cubed red potatoes 
        • 1 cup (1/2-inch-thick) slices carrot 
        • 3 cups fat-free, lower-sodium chicken broth
        • 2 cups water
        • 1/2 cup (2 ounces) shredded Monterey Jack cheese (optional)
        • 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese 
        • 1/2 cup chopped fresh cilantro 

        • Preparation

        1. 1. Preheat broiler.
        2. 2. Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside.
        3. 3. Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside.
        4. 4. Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined. With moist hands, shape the meat mixture into 24 meatballs (about 2 tablespoons each).
        5. 5. Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrot to pan; sauté 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly. Add peppers, broth, and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla strips.
        • These are a just a few of my favorite recipes, I am a total foodie and being healthy doesn't have to be hard. There are so many ways to enjoy your recipes sometimes changing or alternating ingredients. Instead of flour tortillas you can do wheat, instead of whole cheese, skimmed cheese. Also adding spices helps to burn fat. Check out some of my other blogs of follow me on facebook for more information....www.facebook.com/castilloangie.accessyourdreamlife
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        •  Thank you for looking at this weeks blog 
        • Angie Castillo
        • Life Style Coaching
        • creatorswelcome@gmail.com