Many of us are looking for simple solutions to make meals that are quick, affordable, delicious…and, if possible, healthy.

This recipe for mini frittatas will become a staple at your house if you’re looking for any of those things! It’s great for breakfast or brunch and is super kid-friendly, too.

Loving all of our fresh ingredients!

This recipe includes a variety of super healthy foods, including kale, mushrooms and shallots. As I’ve written before, kale is a superstar vegetable and one of the healthiest foods we can eat. Mushrooms and shallots also have tons of health benefits, including being potent cancer fighters, like other anti-cancer, anti-fat storage GBOMBS foods.

We get our eggs from Hometown Harvest, and they’re from pasture-raised chickens that aren’t crammed in pens and injected with a bunch of antibiotics like most chickens. The eggs are delicious!

I ended up with 12 mini egg frittatas (make a double batch to save time if you want!). You could easily make this on a Sunday and have them for the week for meals.

These should keep in the fridge for 3-4 days, or you can wrap each one individually in plastic wrap and foil and store them in the freezer for a few weeks. I find that reheating them in the oven or toaster oven works best so they don’t get rubbery, but you can try reheating in the microwave, too. From frozen, try 30-60 seconds and from the fridge, try 15-20.

Mini Make-Ahead Frittatas

YUM! These mini egg muffins are bursting with flavor and SO yummy!

Ready for breakfast!

Ingredients

8 eggs (we get ours pasture-raised from Hometown Harvest)
3 shallots, diced
4 cloves of garlic, minced
1 1/2 cups cremini mushrooms, chopped
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
2 cups kale, chopped and tightly packed
1/2 cup coconut milk (we use the unsweetened full fat version)
1-2 teaspoons coconut oil
1/4 teaspoon sea salt
freshly ground black pepper

Directions

Preheat oven to 375F and coat the muffin tins with a thin layer of coconut oil to prevent sticking.
In a medium skillet (we used a cast iron skillet), saute the shallots until translucent. Then, add in the garlic, mushrooms and herbs, and saute until the mushrooms start to shrink (4-6 minutes). Add in the kale, tossing it until it starts to wilt. Turn off the heat and set veggies aside to cool for about 10 minutes.
Whisk the eggs together in a medium bowl with the coconut milk, salt and pepper.
Stir the cooked veggies in with the eggs and pour the mixture into muffin tins, filling each about 75% of the way to allow room for puffing up.
Cook for 20 minutes, flipping and rotating the tray halfway through, until the muffin edges turn golden.
Let cool before serving. They will puff up during cooking and shrink down once cooled. ENJOY!

Feel free to change it up by adding YOUR favorite veggies! Try any combination of the following vegetables, or make up your own combo. I like using broccoli, onions, peppers, scallions, sundried tomatoes, diced tomatoes, spinach, asparagus, or even Swiss chard. Get creative with it 🙂

Sauteed Brussels Sprouts with Shallots, Cranberries & Pecans

By Rachel Druckenmiller

On April 4, 2014

In Recipes

Ingredients for this delicious dish 🙂 I made half the recipe, since I didn’t have enough Brussels sprouts!

As I’ve mentioned before, I’m a big fan of Brussels sprouts…and I don’t mean the overly cooked, steamed or boiled kind. Roasting and sautéing these little cancer-fighting cabbages is the best way to make them taste absolutely delicious and turn haters into followers!

I tried a new recipe this week from my favorite blog, Nourishing Meals. It’s a variation of one that I’ve made roasted, but this time it was sautéed. This recipe has become another favorite of mine, as it includes Brussels sprouts, shallots, cranberries, and nuts, which are all anti-cancer, anti-fat storage GBOMBS foods.

The combination of the slightly bitter Brussels sprouts, sweet shallots, tart cranberries, buttery pecans and a hint of salt packs this dish with flavor!

Sauteed Brussels Sprouts with Shallots, Cranberries & Pecans

Sautéed Brussels Sprouts with Shallots, Cranberries & Pecans

This recipe takes less than 20 minutes from start to finish. I made a few modifications and used pecans instead of the sliced almonds and added some garlic because garlic makes everything taste better!

Ingredients

2 tablespoons extra virgin olive oil
4 shallots, thinly sliced
1/2 cup chopped pecans
3 cloves of garlic, thinly sliced (add these in when you add in the Brussels sprouts)
2 pounds Brussels Sprouts, trimmed and halved lengthwise
1 teaspoon Herbamare or sea salt (you can find Herbamare at any natural food store or online)
1/2 cup dried cranberries, naturally sweetened if possible
1/2 cup water
Freshly ground black pepper

Click here for the full recipe from Nourishing Meals!

Not Your Mama’s Brussels Sprouts! 3 Recipes You Have to Try

By Rachel Druckenmiller

On February 27, 2014

In Recipes

On behalf of anyone who has ever subjected you to boiled, steamed, or otherwise overcooked Brussels sprouts…

I apologize.

Many of us had traumatic experiences with certain foods while we were growing up and have written them off as adults, and rightfully so. Overcooked Brussels sprouts are often one of those foods, and when they are boiled to death, they do smell (and taste) pretty terrible!

Here’s the good news – Brussels sprouts have been reinvented and taste completely different than they did when we were kids. I promise. Those of us who have sworn off these stinky little cabbages since childhood are giving them a second chance as adults…and are loving them!

Not only are Brussels sprouts delicious, but they incredibly good for you! They are:

A source of over 20 essential vitamins and minerals our body needs to function at its best
Potent cancer fighters. Check out this post for more about the amazing cancer-fighting properties of green, cruciferous veggies like Brussels sprouts
Chock full of fiber. You know, that stuff that keeps us full, controls our blood sugar, and keeps us “regular”

Check out 3 of my favorite Brussels sprouts recipes below!

The first one, in particular, will convert even lifelong Brussels sprouts haters. I prepared it for Thanksgiving last year, and someone who had only had Brussels sprouts boiled tried them and LOVED them. He told his wife he would eat them if she prepared them this way. Happy Cooking 🙂

Maple-Roasted Brussels Sprouts. This is my absolute favorite way to prepare Brussels sprouts. The recipe is super simple, too! Follow these tips/tricks for optimal results: flip Brussels sprouts over halfway through cooking time (at the 10 minute mark), so they cook 10 minutes per side. Do not overcook them – they should still be a brighter green (vs. a dull/muted green). These are SO good! You have to try them.

Roasted Brussels Sprouts & Shallots. Inspired by the mini Brussels sprouts and shallots I received in my Hometown Harvest bag last week, I made up this recipe.

Ingredients & Directions: 2.5 cups Brussels sprouts, left whole (mini ones, if you can find them!); 2 shallots, sliced; 2 cloves of garlic, minced; 1-2 tablespoons of coconut oil, melted; sea salt & black pepper, to taste.

I mixed all of the ingredients together and then roasted them on a baking sheet in the oven at 400F for 18-20 minutes, tossing them around in the pan at the 10-minute mark. They were really tasty! The shallots added a subtle sweetness. Bill and I devoured the whole bowl at dinner.

Smoky Lemony Shredded Brussels Sprouts – Smoked paprika has a delicious, deep flavor and is something we just started using last month! It can be tricky to find, so you might have to order it online or find it at Whole Foods, Fresh Market, MOMs, or Wegmans. I modified a few things in the recipe (but feel free to follow it “as is”):

Used coconut oil instead of olive oil since coconut oil is more heat stable
Added 1/4-1/3 cup low sodium vegetable broth to help the Brussels sprouts cook down. I did this after the Brussels sprouts had been cooking for a few minutes. Just add it in a few tablespoons at a time until the Brussels sprouts soften.
Used 2 cloves of garlic instead of 1 (I love garlic!)
Added in 1/4 cup of toasted, chopped walnuts for some crunch!
Added closer to 1 tablespoon of lemon juice instead of 2 teaspoons (3 teaspoons = 1 tablespoon)

What is your favorite way to prepare Brussels sprouts? Feel free to share your recipes below!

Not Your Mama's Brussels Sprouts! 3 Recipes You Have to Try

By Rachel Druckenmiller

On February 27, 2014

In Recipes

On behalf of anyone who has ever subjected you to boiled, steamed, or otherwise overcooked Brussels sprouts…

I apologize.

Many of us had traumatic experiences with certain foods while we were growing up and have written them off as adults, and rightfully so. Overcooked Brussels sprouts are often one of those foods, and when they are boiled to death, they do smell (and taste) pretty terrible!

Here’s the good news – Brussels sprouts have been reinvented and taste completely different than they did when we were kids. I promise. Those of us who have sworn off these stinky little cabbages since childhood are giving them a second chance as adults…and are loving them!

Not only are Brussels sprouts delicious, but they incredibly good for you! They are:

A source of over 20 essential vitamins and minerals our body needs to function at its best
Potent cancer fighters. Check out this post for more about the amazing cancer-fighting properties of green, cruciferous veggies like Brussels sprouts
Chock full of fiber. You know, that stuff that keeps us full, controls our blood sugar, and keeps us “regular”

Check out 3 of my favorite Brussels sprouts recipes below!

The first one, in particular, will convert even lifelong Brussels sprouts haters. I prepared it for Thanksgiving last year, and someone who had only had Brussels sprouts boiled tried them and LOVED them. He told his wife he would eat them if she prepared them this way. Next year I may try it with some roasted purple brussels sprouts to change it up, but otherwise they’re a staple for sure now. Happy Cooking 🙂

Maple-Roasted Brussels Sprouts. This is my absolute favorite way to prepare Brussels sprouts. The recipe is super simple, too! Follow these tips/tricks for optimal results: flip Brussels sprouts over halfway through cooking time (at the 10 minute mark), so they cook 10 minutes per side. Do not overcook them – they should still be a brighter green (vs. a dull/muted green). These are SO good! You have to try them.

Roasted Brussels Sprouts & Shallots. Inspired by the mini Brussels sprouts and shallots I received in my Hometown Harvest bag last week, I made up this recipe.

Ingredients & Directions: 2.5 cups Brussels sprouts, left whole (mini ones, if you can find them!); 2 shallots, sliced; 2 cloves of garlic, minced; 1-2 tablespoons of coconut oil, melted; sea salt & black pepper, to taste.

I mixed all of the ingredients together and then roasted them on a baking sheet in the oven at 400F for 18-20 minutes, tossing them around in the pan at the 10-minute mark. They were really tasty! The shallots added a subtle sweetness. Bill and I devoured the whole bowl at dinner.

Smoky Lemony Shredded Brussels Sprouts – Smoked paprika has a delicious, deep flavor and is something we just started using last month! It can be tricky to find, so you might have to order it online or find it at Whole Foods, Fresh Market, MOMs, or Wegmans. I modified a few things in the recipe (but feel free to follow it “as is”):

Used coconut oil instead of olive oil since coconut oil is more heat stable
Added 1/4-1/3 cup low sodium vegetable broth to help the Brussels sprouts cook down. I did this after the Brussels sprouts had been cooking for a few minutes. Just add it in a few tablespoons at a time until the Brussels sprouts soften.
Used 2 cloves of garlic instead of 1 (I love garlic!)
Added in 1/4 cup of toasted, chopped walnuts for some crunch!
Added closer to 1 tablespoon of lemon juice instead of 2 teaspoons (3 teaspoons = 1 tablespoon)

What is your favorite way to prepare Brussels sprouts? Feel free to share your recipes below!

Why Broccoli Is Awesome…and The BEST Roasted Broccoli Recipe

By Rachel Druckenmiller

On February 11, 2014

In Uncategorized

When I was a kid, I put parmesan cheese on EVERYTHING.

One of the fun things I used to do at dinner was pretend it was “snowing” on the “trees” and coated my steamed broccoli with a generous helping of Kraft parmesan cheese. I wouldn’t eat broccoli without it!

Since then, I’ve discovered that cheese and other dairy products were the key triggers for my ear and upper respiratory infections as a child and young adult and can wreak havoc on the body…so no more snowy trees for me. The good news is that I’m feeling so much better now and have gotten rid of those issues completely. I’ll be writing more about my personal experience with the downsides of dairy in future posts (If you’re interested, start watching the video on the link at around minute 5:00).

Fortunately, I’ve learned how to enjoy broccoli without cheese. One of my favorite ways to prepare broccoli is roasting it. If you grew up eating overcooked, canned, or steamed-to-death vegetables, give them at least one more chance and roast them. You will be amazed by how delicious and flavorful they are!

Broccoli is an incredibly healthy food and is also one of the GBOMBS. Here are just a few reasons why broccoli is awesome and we should eat more of it!

It’s anti-inflammatory and detoxifying. Inflammation and toxicity are the two main reasons we are so sick and holding on to extra weight, so we want to do as much as we can to reduce them!
It’s rich in fiber. Fiber keeps us full, so we eat less, and it keeps things moving in our digestive system.
It contains lutein, which helps to fight heart disease by preventing the thickening of arteries.
It’s rich in calcium. Calcium strengthens and promotes bone growth and health, which helps prevent osteoporosis.

Broccoli retains the most nutrients when eaten raw or lightly steamed or cooked, but most of us aren’t eating enough vegetables anyway, so it’s better to eat them roasted than not eat them at all, so roast away!

Now that we’ve established how great broccoli is, let’s talk about what to do with it.

This week in our Hometown Harvest bag, we got a hefty bunch of broccoli, and when I got home from a four-day business trip, I was ready to play in the kitchen and try a new recipe.

This garlicky broccoli recipe is going to become a staple in our house. It’s SUPER simple and tasty. You are going to LOVE it.

It’s more fitting to call it what it really is…Crack Broccoli.

Seriously, it’s that good…you may have to stop yourself from eating the whole darn tray. Don’t say I didn’t warn you!

Garlicky Roasted (AKA Crack) Broccoli

I made a few modifications to the original ingredient list and point them out below.

Ingredients

1 pound broccoli
1/4 cup olive oil (or coconut oil!)
1 tablespoon rice vinegar (we substituted raw apple cider vinegar because we didn’t have rice vinegar)
6 cloves garlic, peeled
1 teaspoon salt
Red pepper flakes
Lemon wedges, to garnish

Here is the full recipe from one of my favorite recipe bloggers, The Kitchn! (and, nope, that’s not a spelling error 🙂 just a cool name for a website!)

Soup’s On! My Favorite Cookbook & A Soup You Have to Try {Vegan, GBOMBS}

By Rachel Druckenmiller

On February 7, 2014

In Uncategorized

I was eagerly anticipating a long weekend away to the southern coast of Portugal with several friends from my program in Spain…until something awful happened.

I got food poisoning.

After all, who doesn’t want to deal with embarrassing GI issues in a foreign country hours away from home and everything familiar? I’ll be honest, it was a pretty miserable and uncomfortable week, and aside from the temporary weight loss, nothing good came of it.

I told my Spanish mom, Matilde, that all I wanted was crushed ice and “cookies without sugar” because I didn’t know how to say “Saltine crackers” in Spanish.

Well, I was told that ice is “dirty” so I shouldn’t eat it, and I didn’t get anywhere with my description of Saltines.

Bummer.

So, aside from some physical discomfort, embarrassment, and frustration, since I had to delay my trip to Portugal, what did my illness mean?

Several days of clear fish broth until I felt better.

Since I had never really eaten any soup other than Campbell’s less-than-impressive and rather sparse chicken noodle soup and didn’t like seafood, eating fish broth was a real treat.

Fortunately, over the next few months, Matilde redeemed the fish broth by introducing me to a variety of other soups and stews that were brimming with vegetables and bursting with deep flavors. They were filling, warming, and comforting.

We love soups and chilis now and prepare them almost weekly this time of year.

Here are a few reasons why we are souper excited about soup!

They’re cheap. Beans, vegetables, broth, greens, and grains are the base ingredients in most soups. They can be purchased in bulk and are really inexpensive.
They last for days, which saves time and money. Cook once, eat three (or more!) times. I love finding ways to save time in the kitchen, especially during the workweek. By taking some time to prepare a soup one day, we save ourselves time (and money!) preparing lunch and several dinners during the rest of the week. Now that football season is over, try to commit to making a soup on Sunday afternoon, and don’t worry about prepping dinner until Tuesday at the earliest!
They’re low maintenance and easy to prepare. The great thing about soup is that you can “set it and forget it” by putting it in a crock pot or just leaving it on a low simmer on the stove. The longer it simmers, the more the flavors build. Mmmm…
They’re healthy comfort food. Comfort food makes us happy because it is reminds us of home, family or friends and often has a very traditional and simple preparation. Soups are warming, soothing, rich and often reflective of our heritage, too, and there is something really satisfying about that.
They’re a great way to get in the healthiest foods on the planet, including leafy greens, beans, and onions! Check out this recipe for an amazing Tuscan Bean Soup we made the other day. We incorporated our Tuscan (AKA dino) kale from Hometown Harvest along with other GBOMBS foods like beans and onions. The addition of red wine added a sweetness and richness that I can still taste!

As a gift to celebrate my completion of graduate school, my mother-in-law gave me what is now one of my absolute favorite cookbooks. Clean Food: A Seasonal Guide to Eating Close to the Source is written by Terry Walters, a fellow IIN graduate.

From the Basic Balsamic Vinaigrette (you will never want store-bought salad dressing again!), Three Bean Chili, and Roasted Kabocha Squash and Creminis to the Ginger and Pear Crisp and Banana Coconut Chocolate Chip Cookies, we have enjoyed over a dozen of the wholesome, nourishing recipes from Terry’s Clean Food cookbook.

Clean Food

Also, for anyone who has food sensitivities or allergies, this cookbook will give you tons of new inspirations and alternatives, and you will not feel deprived or slighted in the least!

The Tuscan Bean Soup was the most recent recipe we prepared from Clean Food and is one we will definitely be making again.

You can check out other delicious soups posted on my Pinterest boards!

Do you have a favorite healthy soup recipe? Feel free to share below!

Soup’s On! My Favorite Cookbook & A Soup You Have to Try {Vegan, GBOMBS}

By Rachel Druckenmiller

On February 7, 2014

In Uncategorized

I was eagerly anticipating a long weekend away to the southern coast of Portugal with several friends from my program in Spain…until something awful happened.

I got food poisoning.

After all, who doesn’t want to deal with embarrassing GI issues in a foreign country hours away from home and everything familiar? I’ll be honest, it was a pretty miserable and uncomfortable week, and aside from the temporary weight loss, nothing good came of it.

I told my Spanish mom, Matilde, that all I wanted was crushed ice and “cookies without sugar” because I didn’t know how to say “Saltine crackers” in Spanish.

Well, I was told that ice is “dirty” so I shouldn’t eat it, and I didn’t get anywhere with my description of Saltines.

Bummer.

So, aside from some physical discomfort, embarrassment, and frustration, since I had to delay my trip to Portugal, what did my illness mean?

Several days of clear fish broth until I felt better.

Since I had never really eaten any soup other than Campbell’s less-than-impressive and rather sparse chicken noodle soup and didn’t like seafood, eating fish broth was a real treat.

Fortunately, over the next few months, Matilde redeemed the fish broth by introducing me to a variety of other soups and stews that were brimming with vegetables and bursting with deep flavors. They were filling, warming, and comforting.

We love soups and chilis now and prepare them almost weekly this time of year.

Here are a few reasons why we are souper excited about soup!

They’re cheap. Beans, vegetables, broth, greens, and grains are the base ingredients in most soups. They can be purchased in bulk and are really inexpensive.
They last for days, which saves time and money. Cook once, eat three (or more!) times. I love finding ways to save time in the kitchen, especially during the workweek. By taking some time to prepare a soup one day, we save ourselves time (and money!) preparing lunch and several dinners during the rest of the week. Now that football season is over, try to commit to making a soup on Sunday afternoon, and don’t worry about prepping dinner until Tuesday at the earliest!
They’re low maintenance and easy to prepare. The great thing about soup is that you can “set it and forget it” by putting it in a crock pot or just leaving it on a low simmer on the stove. The longer it simmers, the more the flavors build. Mmmm…
They’re healthy comfort food. Comfort food makes us happy because it is reminds us of home, family or friends and often has a very traditional and simple preparation. Soups are warming, soothing, rich and often reflective of our heritage, too, and there is something really satisfying about that.
They’re a great way to get in the healthiest foods on the planet, including leafy greens, beans, and onions! Check out this recipe for an amazing Tuscan Bean Soup we made the other day. We incorporated our Tuscan (AKA dino) kale from Hometown Harvest along with other GBOMBS foods like beans and onions. The addition of red wine added a sweetness and richness that I can still taste!

As a gift to celebrate my completion of graduate school, my mother-in-law gave me what is now one of my absolute favorite cookbooks. Clean Food: A Seasonal Guide to Eating Close to the Source is written by Terry Walters, a fellow IIN graduate.

From the Basic Balsamic Vinaigrette (you will never want store-bought salad dressing again!), Three Bean Chili, and Roasted Kabocha Squash and Creminis to the Ginger and Pear Crisp and Banana Coconut Chocolate Chip Cookies, we have enjoyed over a dozen of the wholesome, nourishing recipes from Terry’s Clean Food cookbook.

Clean Food

Also, for anyone who has food sensitivities or allergies, this cookbook will give you tons of new inspirations and alternatives, and you will not feel deprived or slighted in the least!

The Tuscan Bean Soup was the most recent recipe we prepared from Clean Food and is one we will definitely be making again.

You can check out other delicious soups posted on my Pinterest boards!

Do you have a favorite healthy soup recipe? Feel free to share below!

Eat Your GBOMBS!…The Top 6 Immune & Health-Boosting Foods

By Rachel Druckenmiller

On January 29, 2014

In Anti-Inflammatory, Detoxifying, GBOMBS, Gluten-Free

As much as we have complicated what it means to eat healthy, some wonderful people have dedicated their lives to come up with ways to simplify it.

During one of my lectures in nutrition school, I learned a simple acronym from Dr. Joel Fuhrman (#1 New York Times bestselling author and board-certified family physician specializing in nutritional medicine) that has stuck with me ever since.

The acronym represents a group of the most nutrient-dense, disease-fighting, immune-boosting, health-promoting foods in the world, foods we should eat a lot of on a daily basis.

I’m going to get a little nerdy here for a second. I had never heard this information before, and it transformed the way I looked at these foods.

Angiogenesis is the formation of new blood vessels. Tumors (and fat cells) need blood vessels to grow, replicate and spread.

The foods I’m about to share with you contain compounds called angiogenesis inhibitors. These compounds are designed to prevent the formation of new blood vessels, thereby stopping or slowing the growth or spread of abnormal cells, like tumors, and protecting the body against fat storage.

Certain cancer drugs contain angiogenesis inhibitors, but these compounds also occur naturally in dozens of plants!

The good news? You’re probably already familiar with these foods…but, chances are you aren’t eating enough of them and may not have known just how good for you they are.

Okay, you’ve waited long enough! Ready for the acronym?

G-BOMBS (Greens, Beans, Onions, Mushrooms, Berries, Seeds)

Check out my video series on YouTube about each one. This video sums up the gist of why GBOMBS are so good for us, but I also outline that info below 🙂

Let’s break it down.

G = Greens

Sources: spinach, broccoli, cabbage, kale, collard greens, arugula, Brussels sprouts, cauliflower, romaine lettuce, Swiss chard, beet greens, red and green leaf lettuce, bok choy…and many others!

Nice to know: Chew them thoroughly (inhaling a salad won’t give you the full effect of the nutrients) to break down the cell walls of these plants in order to release their immune-boosting and anti-cancer effects.

BONUS: Per calorie, leafy green veggies have more nutrients than any other food, and they can be consumed in virtually limitless quantities. If you remember only one thing, remember to eat more leafy greens!

B = Beans

Sources: lentils, kidney beans, black beans, adzuki (aduki) beans, pinto beans, chickpeas, black-eye peas, cannellini beans, navy beans, split peas

Nice to know: It’s super cheap to buy dried beans and cook them yourself. As a time-saving strategy, we usually buy cooked Eden brand beans because they come in BPA-free cans and are prepared with kombu, which is a seaweed that makes the beans easier to digest. Cooking beans with a thumb-size piece of kombu will reduce their not-so-pleasant gassy effects. “Beans! Beans! Good for your heart, the more you eat…” well, you know the rhyme!

O = Onions

Sources: red, yellow, and white onions, shallots, garlic, scallions, leeks

Nice to know: These give food a TON of flavor, so use them liberally (and bring a toothbrush!)! Just like with greens, the disease-fighting compounds are released when we chop, crush, or chew them, so remember to chew them well.

M = Mushrooms

Sources: white, cremini, Portobello, oyster, shiitake, maitake, reishi, trumpet, chanterelle

Nice to know: Raw mushrooms should always be cooked to get rid of the mild toxins they contain. They taste great sauteed, roasted, and mixed into soups, stews and sauces. If you’re particularly interested in the medicinal properties of mushrooms, you might want to take a look at this medicinal mushroom chart.

B = Berries

Sources: blueberries, blackberries, raspberries, strawberries, pomegranates

Nice to know: Don’t wash them until you are ready to eat them. Store a piece of paper towel in the container with them to reduce moisture and prevent spoilage. We buy a big bag of organic frozen mixed berries at BJs Wholesale Club for under $10! Berries are one of the most contaminated fruits, so it is best to buy them organic.

S = Seeds (and nuts)

Sources: sunflower seeds, chia seeds, flaxseeds, hemp seeds, pumpkin seeds, sesame seeds, macadamia nuts, pecans, Brazil nuts, walnuts, almonds

Nice to know: Buying raw nuts and seeds in bulk can save money. Store nuts and seeds in glass jars in your refrigerator or in a consistently cool, dark place. They contain delicate oils that can go bad (rancid) when left out in warm and/or variable temperatures.

The body is amazing. It’s smart. It was innately designed to resist disease and be immune to viruses and bacteria with proper nutrition.

Upgrade your nutrition by adding in one (or more!) GBOMBS at your next meal.

I’ll be posting some of my favorite GBOMBS recipes in another post later this week, so stay tuned!

For more details and references to all of the studies that back up this information, check out this link on Dr. Fuhrman’s website. You could also read one of his books – Eat to Live and Super Immunity. I’ve read both and learned so much from him. These books (and the testimonials of the people in them) could literally transform your life!

Eat Your GBOMBS!…The Top 6 Immune & Health-Boosting Foods

By Rachel Druckenmiller

On January 29, 2014

In Anti-Inflammatory, Detoxifying, GBOMBS, Gluten-Free

As much as we have complicated what it means to eat healthy, some wonderful people have dedicated their lives to come up with ways to simplify it.

During one of my lectures in nutrition school, I learned a simple acronym from Dr. Joel Fuhrman (#1 New York Times bestselling author and board-certified family physician specializing in nutritional medicine) that has stuck with me ever since.

The acronym represents a group of the most nutrient-dense, disease-fighting, immune-boosting, health-promoting foods in the world, foods we should eat a lot of on a daily basis.

I’m going to get a little nerdy here for a second. I had never heard this information before, and it transformed the way I looked at these foods.

Angiogenesis is the formation of new blood vessels. Tumors (and fat cells) need blood vessels to grow, replicate and spread.

The foods I’m about to share with you contain compounds called angiogenesis inhibitors. These compounds are designed to prevent the formation of new blood vessels, thereby stopping or slowing the growth or spread of abnormal cells, like tumors, and protecting the body against fat storage.

Certain cancer drugs contain angiogenesis inhibitors, but these compounds also occur naturally in dozens of plants!

The good news? You’re probably already familiar with these foods…but, chances are you aren’t eating enough of them and may not have known just how good for you they are.

Okay, you’ve waited long enough! Ready for the acronym?

G-BOMBS (Greens, Beans, Onions, Mushrooms, Berries, Seeds)

Check out my video series on YouTube about each one. This video sums up the gist of why GBOMBS are so good for us, but I also outline that info below 🙂

Let’s break it down.