Taste of Paradise

Open Faced Tacos / Sunflower "Refried" Beans & Sour Cream

Three Angels Broadcasting Network

Program transcript

Participants: Nyse Collins (Host), Brenda Kemp, Evita Tezeno, Raginee Edwards

Home

Series Code: TOP

Program Code: TOP000006


00:01 Have you ever wondered how to prepare healthy food
00:02 that actually taste good.
00:04 Well, stay tuned while Evita Tezeno, Brenda Kemp
00:07 and yours truly Nyse Collins, show you just how to do it
00:10 and give you a taste of paradise.
00:40 My name is Evita Tezeno.
00:42 And my name is Brenda Kemp.
00:43 Thanks so much for joining us today.
00:46 And today we are gonna be making Open Face Tacos.
00:49 Brenda, my favorite is Tex-Mex food.
00:53 Oh, I just love Tex-Mex food too,
00:55 especially the refried beans.
00:56 Yes, but you have
00:59 the refried beans and it's fried.
01:02 Yeah, that is a bit of a problem.
01:04 Yes, but today we are gonna be making refried beans,
01:08 without the beans.
01:09 How is that possible, Evita?
01:11 Well, we use sunflower seeds and we use sun dried tomatoes
01:15 to make it, give it that consistency.
01:19 And we use other spices to give it that Tex-Mex flair.
01:22 Wow, that sounds delicious.
01:24 So let's begin our recipe.
01:55 So let's begin with our sunflower seeds.
01:58 Okay.
02:00 Now have these sunflower seeds been soaked?
02:02 Yes, these sunflower seeds have been soaked overnight,
02:06 to make it a little more creamier
02:11 and easier to digest and also,
02:15 it also makes the beans
02:21 so much creamier,
02:23 yeah, when you do that.
02:25 We have the sun-dried tomatoes,
02:30 the cayenne,
02:34 salt,
02:37 lemon juice,
02:42 green onions
02:46 and jalapenos.
02:49 Love the little spiciness of the jalapenos.
02:51 Do we need to add that?
02:53 Oh, we have to add the garlic.
02:54 Forgot the garlic.
03:00 Garlic, just add so much flavor to food.
03:04 Okay, and then we will process it.
03:18 I'm gonna have to coarse it alone a little bit.
03:25 So again, this is going to be the refried beans?
03:28 Yes, yes, and it also has almost
03:32 a meaty kind of texture as well.
03:53 Okay, Brenda, let's make the sour cream now.
03:55 Okay.
04:24 So let's begin with the sunflower seeds,
04:30 and olive oil,
04:36 onion powder,
04:40 nutritional yeast,
04:45 water,
04:49 yes, press that clove of garlic for me.
04:52 Okay.
04:55 Thank you, Brenda.
04:57 Again, garlic is great for flavoring food
05:02 and I only use fresh.
05:06 We used onion powder instead of fresh onions in this recipe,
05:09 because onions tend to be
05:11 a little overpowering for this recipe.
05:13 So we use the onion powder instead.
05:18 And now we blend.
05:51 So now let's build the tacos.
05:53 Okay.
06:01 You start with lettuce leaves, romaine lettuce leaves.
06:08 And get those refried beans.
06:13 And this is a wonderful treat,
06:16 especially when you're trying to lose weight,
06:18 something quick and easy and fun,
06:20 you start with the refried beans,
06:25 and you just spread them over the romaine lettuce leaf.
06:31 Let's use the spoon,
06:32 I think that'll be a little easier.
06:35 Let me get a try at this.
06:36 Okay.
06:39 And that's your base.
06:43 This really kind of look like your fried beans.
06:44 Yes, they do.
06:46 And the flavor is fantastic.
06:49 I'll do that one for you.
06:53 And what's so good about this, Brenda,
06:57 is that most tacos are fried,
07:00 the shell is fried, it's corned.
07:03 And these, you are using romaine lettuce,
07:06 so you're not using anything fried.
07:09 I hear a romaine lettuce is very good and nutritious.
07:12 Yes, it is.
07:13 It's better to eat than iceberg lettuce.
07:17 Iceberg lettuce is into calories.
07:21 Well, it's really no calories at all.
07:22 It's just water. Basically water.
07:24 Yeah, basically water.
07:27 So now we'll add the spinach,
07:35 and start on adding those tomatoes.
07:38 Tomatoes. Yes.
07:45 Look how beautiful that is.
07:48 It does look good.
07:50 Green onions,
07:57 and let's use some of that sour cream.
08:02 That actually does look like sour cream.
08:04 Yes.
08:05 Can I use your spoon there?
08:08 Yeah, that's fine.
08:12 And you just kind of drizzle the sour cream on top.
08:22 This looks good.
08:23 Yeah, this is a good summer food too,
08:26 especially when it's hot outside,
08:28 this is very hydrating.
08:33 So now we have it, open face tacos.
08:37 That looks great, Evita.
08:39 Tacos without the crunch.
08:50 Fill your plate the right way.
08:52 Now I didn't say weight, but hey, that may be a point,
08:55 that we need to fill our plate at the right weight too.
08:58 But we're gonna show you how to fill it the right way.
09:00 So you don't have to worry about the weight,
09:02 especially when you're eating good food.
09:04 So today we have a special program lined up for you,
09:07 and we have a special guest as well.
09:10 Her name is Raginee.
09:11 Raginee, how're you doing?
09:12 I'm doing well, thanks.
09:14 Excellent, Raginee is one of our associate
09:15 as she is a expert in the field of learning
09:16 how to balance things.
09:18 She's written periodicals,
09:19 different periodicals for different magazines
09:22 and helping us to understand this.
09:24 Now we realize, Raginee,
09:26 that a lot of people have the problem with learning
09:28 just how to portion their meals
09:30 or to fill their plate the right way.
09:32 Many times I guess they fill it up too much,
09:35 you know, there is that also fill it up
09:37 and let it overflow.
09:39 Well, that doesn't come in terms of food,
09:41 we need to fill it up, but just don't let it overflow.
09:44 And so sometimes, we also have people
09:46 who doesn't fill it up properly.
09:48 They may fill it up with good items,
09:50 but they don't fill it up the right way.
09:51 And so I think that
09:53 we'll be able to share a little bit here today,
09:55 so that all of us can receive the blessing
09:58 because you all are ready, if you're alive today,
10:01 I know a lot of times people say,
10:02 I'm not eating good, I'm not eating this or that,
10:05 but if you're alive today,
10:06 you must be doing something good today.
10:08 All right, so don't get down on yourself,
10:10 what we're gonna do,
10:11 you just need to make, or all of us,
10:13 we all need to make some adjustment,
10:14 change this old saying, change is not easy.
10:18 Have you heard that before? Yes.
10:20 Change is not easy.
10:21 So all we want to do is make one or two adjustment.
10:22 But what's the issue with people
10:25 in filling up their plate the right way?
10:26 Why is it so important for us to do that properly?
10:29 Well, one of the reasons would be,
10:31 you want to make sure that
10:32 you're not getting too much of one nutrient,
10:35 too little of another nutrient.
10:36 Not only that but you won't wanna have too many calories,
10:38 too much of any nutrients,
10:40 still calories, calories are calories.
10:41 So those are the two basic things.
10:43 Those are the items,
10:45 but what happens if it's good food.
10:47 Can you mess up by filling up your plate?
10:49 Is there a wrong way,
10:51 when we look at good healthy food?
10:53 Yes, there is still temperance,
10:55 even when we have good food,
10:57 so we still want to have a proper balance
10:59 of even the good foods.
11:00 Okay.
11:01 And that's one of the items
11:03 that we'll focus on throughout our program,
11:05 of putting things in order and decency.
11:08 Also how to follow a schedule which is crucial.
11:11 And so today, we're gonna look at two main items,
11:14 they're two meals that we need to do.
11:16 All right.
11:17 Now I know there people say,
11:19 you should five or six times a day,
11:20 we will talk about that on another program
11:21 but we're just gonna focus on the two most important,
11:24 what are those two most important meals that
11:26 we all should have on a daily basis?
11:29 Well, we are to start our day out nice,
11:30 we have to have breakfast.
11:32 Never leave home without it. Never leave home without it.
11:33 Breakfast is crucial, crucial, crucial.
11:36 You mess up on breakfast, then you're off...
11:37 Downhill from there.
11:39 You're off for the rest of the day
11:40 and what else do we gonna look at?
11:42 And then we're gonna look at lunch.
11:43 At lunch, all right.
11:44 Now you like the lunch expert, you know, I have to say,
11:47 she loves lunch and always cooking and stuff like that.
11:50 And she does the presentations for that.
11:53 I'm gonna focus on breakfast because it's very important
11:56 that you never leave home without breakfast.
11:59 This is crucial, crucial, crucial.
12:01 So how do we portion out our plate,
12:04 the right way when it comes to breakfast.
12:07 This is what we're gonna look at here.
12:09 The key is always having three parts to every meal.
12:13 Right there you see just about two parts
12:15 but let's explain real quick, Raginee.
12:18 Why is it important for us...?
12:21 What are the three parts that every meal first
12:23 before we even learn how to portion our plate?
12:25 Well, first we have to have our non starchy carbs.
12:28 Our non starchy carbs, okay,
12:30 so we got to have carbs, all right,
12:32 so we have to have carbs, another part is what?
12:36 Then we have our starchy carbs.
12:37 Then our starchy carbs, all right,
12:39 so we have starchy carbs and non starchy carbs.
12:42 That's a nice way,
12:43 I'd like to put it, fresh items,
12:45 so you have one item which is always fresh,
12:46 which could be what?
12:48 Fruits... Fruits, vegetables.
12:49 Or veggies so always first part,
12:52 always have something fresh on your plate.
12:54 Yes, yes.
12:55 All right, so that could be breakfast,
12:57 you have fruits or lunch which is veggies.
12:59 And then you said the starchy carbs,
13:02 which is some form of a grain, okay.
13:04 Right, yes, whole grain. So we always...
13:06 what? Whole grain.
13:08 Whole grain, there's a lot of grains out there.
13:10 But not all of them are whole.
13:11 So we have to have some kind of a whole grain,
13:14 so this is the second part of the meal
13:16 and then the last part should be some kind of a...
13:18 Protein.
13:20 Protein/fat or something of that nature...
13:21 Yes, yes.
13:23 Which is crucial.
13:24 Protein/fat.
13:27 Don't mess up with this because...
13:29 and, you know, what something is really,
13:30 is really weird.
13:32 Everybody is concerned, I'm not eating enough protein.
13:36 When was the last time we ever heard of somebody
13:39 be in a hospital for lack of protein?
13:42 Protein is not an issue here.
13:44 The issue is maybe doing too much of it
13:47 or the issue may be what kind of proteins we're choosing,
13:51 so we have to look at those items and,
13:54 you know, instead of all jargon and stuff,
13:57 let's get to that meal
13:58 and we're gonna get some breakfast
13:59 which you should never leave home,
14:01 if you left home without breakfast,
14:03 turn around, pull back and get your breakfast.
14:06 Or if you didn't have it at home,
14:07 make sure you bring it with you.
14:09 So we're gonna give you these three parts, remember.
14:11 Something fresh, some kind of a grain,
14:14 starchy grain and some form of a protein/fat.
14:18 This is very crucial,
14:20 so let's look at an example of breakfast here,
14:23 one of my favorite is that
14:24 the tropical detoxifying fruit salad.
14:27 As you see here, we have the pineapple,
14:30 we have pineapples in here, we have kiwis,
14:32 pineapple good for the stomach, kiwi good for immune system.
14:35 You have the mangoes as well.
14:37 Mango is crucial for the skin,
14:38 so you could be so fresh or so clean.
14:40 Now how should we do it,
14:42 we should fill about half of our plate.
14:44 Now this is not your average plate.
14:46 What is the average plate because...
14:48 6 to 9 inches.
14:49 6 to 9, we have about a 12 inch here,
14:51 about a one foot, a two foot, but this is breakfast.
14:54 But they said breakfast, eat breakfast like a what?
14:56 Like a king.
14:57 Like a king, so why I can't I have,
14:59 you know, a little extra, but wait a second.
15:02 I guess like you said, everything in what?
15:04 Moderation and temperance.
15:06 But I'm just have this big plate here,
15:07 because we have a lot of items, so at least half of our plate,
15:10 my plate here this morning is filled with fruits.
15:13 Now you can do to tropical detoxifying fruit salad
15:16 or you can just choose a fruit of your choice.
15:19 You decide what fruit works best for you.
15:21 You like apples, enjoy apples.
15:23 You like grapes, enjoy grapes
15:24 but make sure it's at least what?
15:26 Half, okay. Half of your plate.
15:27 And it should be about maximum three to four fruits.
15:30 If you do too many different types of fruits,
15:32 it brings a little confusion there.
15:34 So we want to find a nice balance, right.
15:35 Yes, yes.
15:36 In the fruit items, so we got half there.
15:39 So this is considered a fresh item.
15:41 This is part number one.
15:43 Always another thing is, in the digestion of food,
15:46 we want to eat in a order of digestion.
15:48 Now explain to us just a little bit,
15:49 the order of digestion,
15:51 like so, is there a rule that we should eat in a certain way
15:55 in the order of digestion?
15:58 Well, it would be best to start with that fresh fruit.
16:02 Okay, so fresh item.
16:03 Now we all heard that.
16:05 It's key to start with a fresh item.
16:07 For those who've done it the other way,
16:10 you've experienced the effect.
16:12 You ever went to like a setting
16:13 when they have a lot of food and stuff like that.
16:15 Yes.
16:16 And you eat all your food, and you're having a good time
16:18 and then you get a dessert.
16:19 Yes.
16:21 What's the dessert normally?
16:22 Probably some fruits. Right.
16:25 It's like summertime they go crazy
16:27 over watermelon and cantaloupe,
16:29 wintertime, what kind of fruit they do,
16:31 I don't know if there's a wintertime fruit.
16:33 But whatever it is,
16:34 we always finish off with fruit.
16:35 And if you notice what happens in like a hour
16:37 or something later.
16:39 You're like,
16:40 and you have there's like tingling sensation
16:43 and you just had some watermelon
16:44 but it comes back up tasting spoilt and rotten.
16:47 Or you have some grapes and it's like,
16:48 man did I drink wine or something of that nature.
16:50 What happened is because the other foods
16:54 that Raginee was sharing with us,
16:56 you know, they're what?
16:57 The grains and the proteins and fat,
16:59 they take little bit longer to digest.
17:01 You already knew that,
17:03 if you only have breakfast of just fruits.
17:05 What's gonna happen in a hour or two?
17:07 Oh, I would be hungry.
17:08 You'd be starving. I'd be hungry.
17:10 Because fruits are digested much quicker
17:12 because they digest in the stomach,
17:14 it breaks down because they are water based.
17:17 So when you start having other items
17:19 which will have fats and different items like that,
17:21 they take a little bit longer.
17:22 That's why it's key and portion your plate to make sure
17:26 you just don't have fruits for breakfast.
17:28 Because in about a hour and a half,
17:30 you're gonna be like--
17:31 Yeah.
17:33 Get me something else to eat, you know,
17:34 if somebody's too close you may even
17:35 bite them or something, right.
17:37 So we don't want to do that.
17:38 We want to be out of jail, not in jail.
17:40 So we're gonna move forward, now so we have the fruits
17:43 and a next part of it should be some form of a...
17:47 Grain.
17:48 What kind of grain did you mention?
17:49 Whole grain.
17:51 A whole grain
17:52 and so what we have here is the crispy, golden granola
17:55 and this is crucial because it's a whole grain because,
17:57 what were some of those ingredients
17:59 that you put in there, Raginee?
18:00 We have whole grain oats.
18:02 You have whole grain rolled oats.
18:03 Whole grain flour.
18:04 Whole grain flour, whole wheat flour.
18:06 We have bunch of nuts in there.
18:08 So you had a couple of nuts and items like that.
18:10 So we have our starches here that is crucial now,
18:14 but here is the thing.
18:16 Don't stop breakfast.
18:18 No.
18:19 This is just the first two parts,
18:20 but how many parts is there again?
18:22 We have the third part.
18:23 We have the third part to breakfast.
18:25 And that part as you said was the...
18:27 Protein fats.
18:28 Proteins and fats.
18:30 So what is that last part,
18:32 and you have some examples here.
18:34 Finish off with a handful of nuts.
18:36 Nut of your choice, you know,
18:38 so right here we have what?
18:40 We have walnuts, okay.
18:41 You know, it's pretty cool,
18:43 I love to always share this with people.
18:44 You have the walnut,
18:46 what organ does that look like?
18:47 The brain.
18:48 It looks like the brain.
18:50 So walnuts are good for the brain.
18:51 Brain.
18:52 Anybody stressed out lately?
18:54 Eat some walnuts.
18:55 You have a little anxiety, eat some walnuts.
18:57 You're depressed, no problem, eat some walnuts.
18:58 But or you can have some Brazil nuts as well.
19:01 But what you want to do, you just choose one nut
19:03 and usually how much should we have?
19:05 Just a handful. Just a handful.
19:07 But your handful looks a little heavy there,
19:10 you know, that's a lie.
19:11 So we like to do what.
19:13 Close fist upside down
19:15 because some of us do in hands full,
19:17 some of us doing can full,
19:19 some of us walking to work with a bag full.
19:21 Very true.
19:22 Too much and we wonder
19:24 why the blessings are just overflowing.
19:25 Right.
19:26 All right, so just the handful of nuts upside down.
19:28 If you go like this,
19:30 you're trying to squeeze in five more Brazil nuts.
19:31 I see how you're doing out there.
19:33 No extra blessings there, all right.
19:35 So that right there now would hold me for about,
19:38 how long would this complete meal hold me for?
19:43 I would start getting hungry four, five,
19:45 even six hours with this kind of a meal.
19:46 Four, five, even six hours.
19:47 If you eat this thing, you're bursting at the seams,
19:49 you're good for four, five, six hours
19:52 as Raginee mentioned.
19:53 But then, now after breakfast is done.
19:56 But, you know, sometimes people don't want to eat that.
19:58 They like savory items, so watch this,
20:00 you can even have a little unsausage right there.
20:02 That look so good.
20:03 A little gravy, no problem.
20:05 You want gravy, enjoy the gravy.
20:06 Just make it yourself and we have the unsausages there
20:10 which you can make, no need for baking
20:11 and all these other sausage are the items
20:14 or turkey sausage and stuff.
20:15 You can make your own.
20:17 This is really simple and easy and you can have a savory,
20:19 I like savory breakfast, right.
20:21 So we can have that as well and that will go in place
20:26 of the crispy, golden granola.
20:29 So you saw how we just did a little swap there real quick.
20:31 Yes, yes.
20:32 And so you still have your what...
20:34 What would you call it?
20:36 You have your starchy carb or your whole grains.
20:38 Starchy carb or your whole grains.
20:39 And this is considered a well balanced breakfast.
20:43 But breakfast is not the whole day,
20:44 because I can't live on one meal a day.
20:46 We need a second meal.
20:47 You are the expert in the second meal,
20:48 we are, this is lunch time, I'm at work,
20:51 I'm hungry, I'm starving,
20:52 how can I portion my meal at lunch?
20:57 I would just love this plate.
20:58 You get a 6 to 9 inch plate.
21:01 you want to look, cut that in half, okay.
21:03 You have half of that your fresh vegetables,
21:06 just like I've talked about your fresh vegetable,
21:09 we have a nice salad here
21:10 with some radish and beets, some carrots.
21:13 And then we just have a one-quarter of our plate
21:16 with that starchy carb, a whole grain brown rice,
21:19 doesn't that look good?
21:20 That is amazing,
21:21 but wait a second, wait a second.
21:23 I have my salad but that salad looks a little dry.
21:27 I need a salad dress or somebody give me something
21:29 that help it flow or whatever.
21:31 So you just put some lemon, this is crucial now
21:34 because it's the salad dressing that's put
21:36 now are hurting on the people.
21:37 Yes, yes, for sure, for sure
21:39 because we have those creamy dressings.
21:41 I mean, this salad, there's nothing wrong with this salad,
21:43 but you can add a few hundred calories
21:45 just putting on those creamy dresses,
21:47 especially in the oils, the fat, yes.
21:49 So you're telling me, I'll portion my plate properly
21:51 but I could still be doing myself injustice
21:53 just by adding a little salad dressing.
21:54 Those add-ons, those add-ons can add on.
21:57 And so watch this, I like a little add-on
21:59 because I just can't have no lemon,
22:01 I mean, I need a little salt,
22:03 so what we encourage people,
22:04 just a little pinch of salt is not gonna kill nobody,
22:07 enjoy that because I could imagine
22:09 how much salt that those dressings have.
22:10 Oh, yes. They're loaded.
22:12 And they've quite a bit of sodium in there, you know.
22:13 Right, right, yes.
22:15 And I even want to add a little garlic powder,
22:16 a little onion powder,
22:17 just to make that really nice and savory.
22:19 Just don't speak to me after, but that's fine, no problem.
22:22 Just stay right here. It's cool.
22:23 You keep your distance.
22:25 So we have the salad, you said,
22:26 and one quarter was the whole grain.
22:28 Whole grains and then
22:30 we have another quarter here of our protein.
22:32 Okay, so you got the black-eyed,
22:34 some people call it cowpeas.
22:36 Anybody like black-eyed peas?
22:38 I don't know about you, but I love them.
22:39 And you mentioned here that it was crucial, crucial,
22:42 the black-eyed peas because they are one
22:45 in the highest sources of folic acid.
22:50 So let's go ahead and get as much as we can, enjoy them.
22:53 Anybody like black-eyed peas, enjoy them, go right ahead
22:56 and we...
22:57 so we have that with the what?
22:58 We have that with the flaky brown rice as well,
23:00 very simple, very easy.
23:02 Is that gonna hold me
23:03 or do I need something to follow that?
23:05 No, this will hold you. Okay, okay.
23:06 But you know what I like about this is,
23:08 you know lot of times we think about measuring our food.
23:11 You know, weighing, measuring points,
23:13 there are different things that people use.
23:14 This is just such a simple method
23:16 because you're just looking at your plate,
23:17 it's very visual.
23:19 You have half of your plate with the non-starchy carbs,
23:21 your vegetables, and then you have a quarter here
23:23 with those starchy or the whole grains,
23:25 you have a quarter there.
23:26 Just makes it simple.
23:28 So something fresh, some kind of a grain
23:29 and some kind of a bean or something like that.
23:31 And you see that visual.
23:32 And then, matter of fact,
23:34 you see because I need a little fat,
23:35 I need to keep some size or stuff like that,
23:38 so then we'd just go ahead and we'll do a handful of nuts,
23:41 just to finish that.
23:43 That's right.
23:44 And you know what the funny thing is,
23:45 if you try this at home or at job or at work,
23:48 you will find that you don't even need to eat
23:49 three, four, five, six times a day.
23:51 You could just eat twice a day,
23:53 well balanced meals
23:55 and night time you would not be hungry,
23:56 but the key is when we get home at night though,
23:58 we got to go to bed.
24:00 Because the longer you stay up, you know, 11, 12 o'clock
24:02 and you feel like somebody just gave you
24:03 a upper cut to your stomach.
24:05 Yes, so true.
24:06 And that's because you're burning more energy,
24:07 so that's why you get that hunger pang.
24:09 So if you could get to bed before that hunger comes,
24:11 then by God's grace, twice a day,
24:13 and matter of fact,
24:15 one lady was following just a simple plan
24:16 and you were even telling me,
24:18 it was you that told me that,
24:20 did she change her food, did she eat this way?
24:22 Not necessarily, not necessarily.
24:24 So what does she eat then?
24:26 Because there's three parts here,
24:28 I mean, if she's not following it,
24:30 how did that work for her?
24:31 Well.
24:32 Or how can we all get started on this?
24:34 What I like about this is you don't have to start with,
24:37 let's say you're not into the whole grains,
24:39 or you just haven't gotten there yet.
24:40 That's something that you want to do,
24:41 but you haven't gotten there yet.
24:43 Let's say that you do like your white rice still.
24:44 Let's say that you still, you know, like your meat,
24:47 you still like,
24:49 you still like all those things.
24:50 Okay, that's fine as we start, but a great place to start is,
24:53 just putting it where it goes on the plate.
24:55 You know, a lot of times we get that white rice
24:58 and it's most of our plate, half of our plate,
25:01 but if you put that white rice just right there
25:02 on the corner of the plate,
25:04 you're still balancing the calories,
25:06 you're still putting those nutrients where they belong.
25:09 So that's still gonna be an immense help to you
25:12 because a lot of times we have,
25:13 let's say the rice comes all the way over here,
25:15 the meat's all over here
25:17 and we have a little sided veggies,
25:19 maybe, you know what I mean.
25:21 So even if they're eating it the way,
25:22 let's say they just like broccoli.
25:23 Okay.
25:25 Then they can make sure
25:26 instead of having that side of broccoli,
25:28 they have half of their plate with broccoli.
25:29 Very nice.
25:30 So it's trying to kind of get an idea of where it goes,
25:32 how it goes and that's gonna make a big difference.
25:35 So the key here then is not only just
25:39 the type of food that we're eating,
25:41 it's how we actually portion the food that we eat.
25:43 Right, yes, yes.
25:45 And so if we could just get these little things to try,
25:47 I mean you don't have to do every thing overnight,
25:49 but just try one thing.
25:50 Like she said, portion it out,
25:52 many times we put the salad on the back burner.
25:54 We gonna have to put the salad in the driver seat now,
25:56 all right.
25:57 And next to that driver,
25:58 we gonna put a little whole grains
26:00 or something like that, whatever carb you were using.
26:02 Matter of fact, there's one right here,
26:03 that I think would be a good switch
26:06 and it's just a simple item as a baked potato.
26:08 Right.
26:09 Now baked potato gets the bad rap,
26:11 as I see that there,
26:13 just about all day we always say but it adds on what,
26:15 fat and different items like that, I disagree.
26:18 The potato is very humble, kind, loving
26:22 and he just wants to give you vitamins and nutrients.
26:24 But what we do to him is what caused the problem.
26:27 We'll take that baked potato,
26:29 what are some of the things that they put in there,
26:30 how does that affect us?
26:32 Well, I mean the baked potato itself is usually
26:34 under about a 100 calories.
26:35 So it's really not a lot of calories to begin with.
26:37 But when you add things like butter,
26:39 your sour cream to that, that's gonna add on.
26:42 I mean, those things themselves
26:43 have more calories than baked potato itself.
26:45 This is true.
26:46 And if you have tuned in to one of our other programs,
26:48 you would have seen me make some
26:50 nice little cheese sauce and stuff.
26:51 Why don't we make that,
26:52 use that little cashew cheese that we made?
26:54 You could put that over your baked potato
26:56 and enjoy yourself.
26:57 Now lot of times, people think
26:58 when it comes to health and stuff like,
27:00 they have to eat less, I'm always hungry
27:02 and I don't have enough energy as though, that's not true.
27:04 No, oh, no.
27:06 You can enjoy yourself and do that
27:07 and the key is just balancing out properly.
27:10 Now even when you do eat the right food,
27:12 there are certain things that we want to try to avoid.
27:15 And here's one way
27:16 that we don't want to force in our plate.
27:18 What you got there, Raginee?
27:19 Because you told me you were hungry.
27:21 I love mac and cheese,
27:22 so I'm just gonna power on that mac and cheese.
27:23 You know, and one thing that get us too some times,
27:25 is we get that burst, and that we're powered on.
27:28 Now you mentioned, look at this plate,
27:30 this is not portioned properly.
27:31 No.
27:33 And you all already know this
27:34 and this is a good healthy cheese.
27:35 Yes.
27:37 But it's not a balance. No.
27:38 I see no greens on here, I don't see anything
27:40 and then we try to give the beans a back burner.
27:41 But if you just try the simple things
27:43 that God has given you, says they were confused,
27:45 it will confound the wise,
27:47 but it will set God's people free
27:48 and you'll be healthy.
27:50 Just find a nice balance and temperance in all things,
27:52 but moderation as well.


Home

Revised 2016-08-04