Food4ThoughtWellness

Nutrition for Body and Soul

What is Nitric Oxide, You Ask…

Nitric oxide is a chemical produced by the cells in your body and is known to relax and expand blood vessels. So, what does this mean exactly? Widening blood vessels means that it helps promote blood flow which can offer a wide range of health benefits. Your blood carries oxygen to all parts of your body. By promoting increased circulation and oxygen distribution, energy levels and stamina can be increased, allowing you to work out longer and harder while also supporting your heart function. The most common natural sources for a nitric oxide boost is beetroot and red spinach. These plants are rich in nitrates. Now nitrates are not nitric oxide, but it is what your body needs to make them. Here’s a quick rundown of how it all works. When you eat nitrate-rich food, such as beets or red spinach, the nitrates interact with enzymes in your mouth. These enzymes react with the nitrates and convert them into something called nitrites. Still not nitric oxide, but we’re one step closer. Once the nitrites reach the acidic environment of the stomach another reaction occurs transforming the nitrites into the needed nitric oxide and the conversion is complete. The nitric oxide is then absorbed into the body and goes quickly to work. So, why is it important to know how this all works? Let’s say you are looking for a good nitric oxide supplement, and there are a lot of choices out there. Now that you know this reaction you know that perhaps taking beetroot or red spinach extract in a pill form may not be ideal, because it would bypass a critical step in the transformation process. Look for a supplement that can be poured onto the tongue and allow it to dissolve before swallowing. This way you can ensure a more complete reaction and receive the greatest benefit. You can find this in a product called “Prime.”

WRITTEN BY JAKE JOHNSTON

www.food4thoughtwellness.com

www.lwalling.myzija.com Product name “Prime”

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Spiralized Beet and Butternut Squash Noodles with Parsley Pesto

Spiralized Beet and Butternut Squash Noodles with Parsley Pesto

spiral-beet-pasta

Doesn’t this look beauteous!!!!

1 medium beet, peeled
1 medium golden beet, peeled
1 butternut squash, peeled
1 tablespoon, plus 2 teaspoons olive oil, divided
½ cup italian parsley
3/8 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
Zest of 1 lemon
1 ounce feta cheese, crumbled

1. Spiralize beets and the neck of the butternut squash (reserve the bottom hollow section for another use).

2. Combine vegetables and a small amount of water in a microwave safe bowl. Microwave for 1 minute or until tender and drain beets and squash noodles on a paper towel. ( I would do this on the stove)

3. In a blender or mini food processor, combine parsley, 1 tablespoon olive oil, salt, pepper, and lemon zest. Blend until smooth.

4. Gently toss spiralized vegetables in pesto and sprinkle with feta.

Serves 4
CALORIES 114; FAT 7.3g (sat 1.9g, mono 4.5g, poly 0.7g); PROTEIN 2g; CARB 11g; FIBER 3g; CHOL 6mg; IRON 1mg; SODIUM 309mg; CALC 62mg

Thank you Cooking Light for this recipe!!

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Throw Together Thursdays!!

Sometimes I like to throw everything into one pot… Clean up is easier and so is the cooking!  Chop, then set it and forget it!!

First…open your fridge…hopefully there’s something in it worthwhile.  Chop..place in pot..season..cover and bake!

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Luckily I had chicken in the freezer that defrosts quickly!  I also had…mushrooms, brussels sprouts, beets, carrots, and a sweet potato!  Added a couple dollops of coconut oil, and season with your favorite seasonings.  Bake at 375* covered, approximately 45 minutes (depends on your oven).  Enjoy!  It was great for a rainy evening! Can you believe we had rain in California!!

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Get Your “Beet” On!

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